Brian Sonoskus is a Chef at the downtown Asheville, North Carolina restaurant called Tupelo Honey Cafe.
Elizabeth Sims and he have created this new book for all to enjoy. Mr. Sonoskus uses only organic wholesome foods in his dishes and is part of a group known as the Farm to Fork Movement. They use only the freshest possible homegrown ingredients. He has written this cookbook with many of his homespun favorites included. As a matter of fact, there are 122 dishes in this recipe collection. It's been said about the meals at his restaurant that they beat to a different drum while connecting with time honored favorite dishes. I love it when a Chef goes bold and puts a new spin on a classic dish. It gives you that little something extra that you weren't expecting but you are glad to have found.
The North Carolina restaurant has become famous for its fresh new approach to cooking. They have been featured in such places as; New York Times, Southern Living ,and my personal favorite TV channel- the Food Network, because we all know if you know anything about food you've got to be on Food Network. On the front of this cookbook it says "Spirited Recipes from Ashville's New South Kitchen." I thought the name was very appropriate for the cookbook because it lets you know exactly that some mysteries are inside that you have never seen before.
You get a fresh take on tradition. One thing this cookbook has going for it is the beautiful illustrations. Each picture is like a blast from days gone by. They have a retro feel to them that I enjoyed. The Tupelo Honey Cafe cookbook has each recipe featured in colored text which is different from other cookbooks. The red and the blue text were easy enough to read but a few done in the golden yellow are hard to read on the white pages.
One of the recipes I am dying to try because the picture is so provoking is Griddled Blackberry Breakfast Bread Pudding! Yeah, say that 3 times really fast. I'm telling you it looks mouthwatering good and it's only a few basic ingredients so should be easy to master for anyone. I did make the awesome Peach Butter which was as simple as can be to make. It's also really wonderful to eat. In the book they use it on Sweet Potato Pancakes but I just put it on my normal whole wheat pancakes and it was outrageously fresh and bursting with flavor. I will be making the Sweet Potato Pancakes with Spiced Pecans soon. I like to toast pecans and season them up in every different way possible so this will be a good recipe for me.
They also use pecans in a Pecan Vinaigrette which sounds amazing. It calls for spicy mustard and honey which is always a winning combination in my book. This cookbook also includes many classic kicked up sauces such as Smoked Tomato Sauce and a Basic Barbecue Sauce. I can tell though from reading the ingredients it's not going to be a basic flavor because it includes Vidalia Onions and Roasted Garlic. Anything you partner up with those two has got to be great. I also noticed pesto recipes, marinades and a ton of other sauces and recipes using the basic staples most Americans have on hand already.
As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.
Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.