The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking

Paul Fehribach, arguably Chicago s foremost localist chef, articulates the history, cultures, and processes that make his southern heritage restaurant, Big Jones, a critical and popular success. His menu depends on the availability, quality, and pedigree of specific ingredients and practices, and his attention to historical and culinary detail is evident in dishes like Eugene s Breakfast in Mobile, circa 1930 and Reezy-Peezy, circa 1730. Fehribach draws on his childhood in southern Indiana, as well as on his research, in laying out the many different cuisines of the south and their key techniques--including breaking down an entire pig."