Deep Run Roots: Stories and Recipes from My Corner of the South (Hardcover)
I had the pleasure of attending a bookseller dinner last May at Chef & the Farmer. The meal was incredible- marinated turnip root and green salad, Tom Thumb with Sea Island red peas, sage brined pork chops and more. Vivian's approach to her ingredients and to an authentic and delicious celebration of the food of North Carolian's Coastal Plain shines through in Deep Run Roots.. a book that will please both the palate and the mind.— From October Top Picks
Vivian visited Downtown Books not once but TWICE in 2018.. her fans in this part of the state are countless and boy, did they turn out to meet her and get a signed copy of her award winning cookbook! #5 on the list!— From Top 10 of 2018
This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.
Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.
Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.
Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie.
You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
About the Author
One of the Best Cookbooks of 2016
--The New York Times, Bon Appetit, Amazon, Food & Wine, Saveur, People, USA Today, Garden & Gun, Eater, Cherry Bombe, Tasting Table, Nashville Scene, Epicurious, the Atlanta Journal-Constitution, Library Journal, Sun News, Star Chefs, Food Republic—-
"This is an epic work of art.... It is stunning. It is so beautiful. And what I love best about this book is the storytelling. It's such a vivid work."—Rachael Ray
"The book reads like a memoir, with lengthy and lush descriptions of Howard's hometown thoughts...I was prepared to pick this book based on the story... alone.... Certifiably delicious... [and] Howard's voice is folksy and endearing, and I loved her stories about her family and the Piggly Wiggly-and I wanted very badly for her to be cooking instead of me.... Gorgeously photographed, with [an] encouraging, warm voice, and scores of enticing recipes."—Emma Straub, Food52
"My favorite cookbook of the season--the one doomed to the most splatters--is Vivian Howard's Deep Run Roots... Howard cooks with what can only be called wit... but also magnificent heart.... [It] will keep your soul fed for weeks."—Jonathan Miles, Garden & Gun
"Chef and television star Vivian Howard can now add cookbook author to her impressive resume. Deep Run Roots focuses on her brand of Southern food and country cooking, both from her home and from her acclaimed Kinston, NC restaurant, Chef and the Farmer. These are compelling recipes, like fried yams paired with five-spice maple bacon and fried okra updated with a tempura batter. There are over 200 recipes and, remarkably, each has a photo."—Hillary Dixler, Eater
"The first lady of Carolina cooking.... Howard has been restoring Kinston's soul."—Saveur
"You won't find a fried chicken recipe anywhere in [Deep Run Roots'] 570 pages...Vivian has the opportunity to redefine the cuisine of her region."—Vice Munchies
"In this outstanding debut... fans of Southern cooking will find plenty of catfish, corn cakes, cast-iron skillet dishes, and cooking-with-Grandma stories--but it's not all biscuits and gravy... Going beyond the glories of grits, Howard's text is storytelling at its best, rich in mouthwatering detail and reminiscences... This tribute to her family roots is destined to become an enduring classic."—Publishers Weekly (starred review)
"It's rare that reminiscences and recipes mix holistically in one book. Remember, though, that . . . Howard hails from North Carolina, where a penchant for storytelling is in everyone's DNA. . . . A must-read compendium of wisdom."—Booklist (starred review)
"The Southern chef and A Chef's Life star gives you a reason to love eastern North Carolina. More than 200 reasons, in fact, including fried yams with five-spice maple bacon candy and cucumber crab dip. Each recipe shows just how tuned in Howard is to Southern cuisine traditions, and her stories will leave you homesick--wherever you're from."—Tasting Table
"In Deep Run Roots... [Howard] introduces readers to the foods of her world, explaining butter beans and calling cheesy grit fritters the Southern brother to arancini while giving insight into the difference between turnip eaters and collard eaters. It's regional and Southern, with a thoughtful approach elevated by ingredients and technique."—Milwaukee Journal-Sentinel
"[Deep Run Roots] is no ordinary cookbook.... The reader who finishes these chapters about foods will also have read Vivian Howard's memoir."—Richmond County Daily Journal
"Clocking in at 576 pages, with 200 recipes organized by ingredients that define the region around her hometown of Deep Run, NC, Deep Run Roots is a deliciously ambitious volume that doubles as biography and cookbook... Howard gives us a feel for who she is."—Wendell Brock, The Atlanta Journal-Constitution
"Howard's book is a big, gorgeous example of an approach to food that gets to the heart of the recent love-fest for southern cooking. Farm to table is the real deal here, and Howard organized Deep Run Roots the way she determined the menu for her restaurant, Chef and the Farmer-by ingredient-in order to focus on what is fresh and local throughout the year."—Omnivoracious