Deep Run Roots: Stories and Recipes from My 2021 Corner wholesale of the South outlet online sale

Deep Run Roots: Stories and Recipes from My 2021 Corner wholesale of the South outlet online sale

Deep Run Roots: Stories and Recipes from My 2021 Corner wholesale of the South outlet online sale
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Description

Product Description

Vivian Howard, star of PBS''s A Chef''s Life, celebrates the flavors of North Carolina''s coastal plain in more than 200 recipes and stories.

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.

Review

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

"A comprehensive, thoughtful study of the food and culture of North Carolina''s coastal plain."― The New York Times

"[Vivian''s] warm banana pudding is a dream come true."― Bon Appetit

" 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

"[One of] our favorite new cookbooks... Vivian Howard overdelivers on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season."― Food and Wine

"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

"Sandwiched amid the fine culinary writing are many delicious recipes... Howard is happily unafraid to offer her readers shortcuts, such as already-shelled raw peanuts or Uncle Ben''s rice.... For 10 years, [Vivian''s] honesty and authenticity have been on display at her restaurants and on TV. Her new book shows them off, too."― The Washington Post

"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)

"An intriguing story of reconnecting with family and rediscovering ingredients such as turnips, tomatoes, sweet potatoes, peaches, and collards. Home cooks of all skill levels will devour Howard''s recipes...whose appeal goes far beyond that of typical Southern fare. A standout collection of regional Southern foods, both simple and restaurant-worthy."― Library Journal

"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

"A love letter to [Vivian Howard''s] culinary backyard."― Forbes

"Vivian Howard can write as well as she cooks... [with] endearing, revealing honesty... it''s the writing in the book that should be the real star of the show-a book entirely written by a working chef, mother, and TV star all without the help of a ghost writer."― Charleston City Paper

"With a straight-forward, personal tone, it''s hard not to come away charmed as well as enlightened."― The Charlotte News & Observer

"Howard likes to keep the focus on the farmers and the ''unsung heroes'' of Southern food... [and] ties her food and her roots in North Carolina together.... Howard is looking toward new culinary horizons."― Lexington Herald-Leader

"She''s been doing something right.... Howard''s ability to make us identify with the person behind the chef''s apron makes her vision of exploring the South one ingredient at a time a vital one."― Nashville Scene

"Lucky for us, [Vivian''s] decided to share the experience of growing up in a Southern farm community via passed-down tales and crowd-pleasing recipes."― Modern Farmer

"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

"There are more than 200 recipes and they appeal to anyone with an interest in cooking."― Savannah Morning News

"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

"A refreshing update of rural North Carolina''s traditional foods."― Better Homes and Gardens

"There are recipes for every meal and occasion--for beginners to more experienced cooks--and plenty of practical tips... it''s truly a year-round resource."― Try Small Things

"Readers will enjoy Howard''s clever, warm writing as much as her recipes."― The Advocate

"Award-winning chef and PBS show host Vivian Howard''s new cookbook is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see the Tar Heel State as never before."― Food Republic

"Vivian Howard offers a tome for cooking in the New South-a place where myriad cultures and a modern sensibility build on a rich culinary tradition.... This is big picture South."― Star Chefs

"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

About the Author

Vivian Howard is the chef and owner of the acclaimed Chef and the Farmer restaurant in Kinston, North Carolina, fifteen miles from her home of Deep Run. She trained under Wylie Dufresne and Sam Mason at WD-50 and was a member of the opening team at Jean-Georges Vongerichten''s Spice Market in New York. The first woman since Julia Child to win a Peabody Award for a cooking program, she co-created and stars in the PBS series A Chef''s Life.

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4.8 out of 54.8 out of 5
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Top reviews from the United States

John Sykes
5.0 out of 5 starsVerified Purchase
One of the best books of any kind that I''ve ever read
Reviewed in the United States on September 7, 2020
I wasn''t sure what to expect from this book. I always enjoyed watching "A Chef''s Life," and when I heard that Vivian Howard was writing a book, I was both excited and worried. At times I find that celebrity chefs get on the "writing a book" bandwagon. Unfortunately some... See more
I wasn''t sure what to expect from this book. I always enjoyed watching "A Chef''s Life," and when I heard that Vivian Howard was writing a book, I was both excited and worried. At times I find that celebrity chefs get on the "writing a book" bandwagon. Unfortunately some of these chefs write a book that sells because it has their name on it, but the book, quite frankly, isn''t worth the paper it''s written on. I was worried that this book would be the same way-- yet another celebrity cookbook that would be a huge disappointment and never see the light of day again once it hit the purgatory of my back bookshelf.

It wasn''t at all.

This book was magical. When it arrived I thought there was a mistake-- the package was huge and heavy-- like those old Encyclopedia Britannicas that my 8th grade social studies teacher was so fond of forcing on us as we researched. This book is HUGE. I think you could kill an intruder with it. Seriously. This is not the delicate little book you slip into a bag for beach reading. This sucker is HEAVY. But what a nice surprise to find a book that actually gives you MORE than what you pay for. That probably happened to me . . . oh, never.

Now as far as the content. The pictures? Gorgeous. I feel like I could reach out and touch the food. The writing?

Folks, this is where this book, for me, veered off the cookbook path and ventured into the "darned good reading in any category" path. I couldn''t believe it, but I found myself reading a cookbook (choir repeats A COOKBOOK!) before bed. I read it in the school line, waiting to pick up my kids. I read it at night *whispers* INSTEAD of watching TV. I found myself cracking up and laughing, I mean like, deep from the belly laughing, at her descriptions and stories of the early days of becoming a chef. Chef Howard''s writing is down to earth, soulful, and as tasty as the recipes, themselves. You don''t encounter the arrogance that sometimes comes with celebrity chef writings-- on the contrary, I found her writing extraordinarily down to earth, honest, and willing to look at the mistakes that she has made through her career with honesty and humility.

Vivian Howard is a master storyteller. I found myself spellbound by her descriptions of her childhood-- of sitting around on the porch with a bucket of green beans or peas or corn in between everyone, working on processing it. I could remember my own childhood growing up in the country, where it was "all hands on deck" when the garden was at its peak. She weaves a tale that you WANT to read. You will love this book even if you don''t like cooking or cookbooks. You will love this book because of its beauty, its soul, and its passion for food and preserving the rural, grassroots, farm to table way of life that our parents and grandparents were doing long before it was something done by the "in crowd" of restaurateurs and critics. This book celebrates the beauty of simplicity-- telling the stories of how our grandparents used their gardens as the center of both the table and the family. Local ingredients were treasured and savored-- eaten at their peak of freshness because that was what was available.

I felt like I got to see the world through Chef Howard''s childhood eyes-- seeing the garden growing, the family coming together for meals, and even rediscovering her love for her home and local food when she went away to college, and eventually New York City trying to "escape" out of her roots-- only to find that they had been her passion all the way along.

This is a beautiful story-- a love letter to the South, to home, to front porch sitting, to good food, to grandmas in the kitchen cooking, and celebrating how you grew up and what you know, no matter how humble those roots may have been. There is beauty in being yourself-- in embracing the gifts of knowledge passed along to you from those who have gone on before.

I read this book every night before bed. I cuddle it to myself to manage its heft, and then I turn the pages slowly and carefully, savoring each word as much as I savor the recipes. I feel like I am sitting down with Vivian Howard, laughing over tea in the kitchen, talking about our childhoods and remembering our favorite moments with laughter. Just truly a treasure. One of the best books I''ve ever read.
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Food, Glorious Food!Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
I have many, many recipe books and this one is already my absolute favorite!!
Reviewed in the United States on October 5, 2016
I am THRILLED with this book! This book is huge! I opened it half an hour ago and devoured the first 65 pages immediately and had a hard time putting it down. I don''t want to eat it all up at once :) This book is that good! Part diary, part memoir, part family and... See more
I am THRILLED with this book! This book is huge!
I opened it half an hour ago and devoured the first 65 pages immediately and had a hard time putting it down. I don''t want to eat it all up at once :) This book is that good! Part diary, part memoir, part family and regional history which provides a very personal framework for this North Carolina recipe book. Although calling this a mere recipe book does not do it justice! It is so much more than that.

Some recipes (Stewed Fresh Butterbeans, Watermelon Rind Pickles) are an homage to tradition but of course Vivian has also gifted us with many recipes that have her distinctive modern twist (think Fried Green Tomatoes with Curried Peach Preserves & Whipped Feta or Boiler Room Butterbean Burger) this book is an incredible gift to the food obsessed and to the A Chefs Life obsessed! The best thing about it is that after I have read it cover to cover I get to pore over it again and again as I cook everything! I will post updates as I cook through the book. I have previously made her Blueberry BBQ sauce and (although the smell is well, lets say, rather distinctive as it''s cooking) it is wonderful! So I have high hopes for ALL of the recipes in this book.

Vivian has imbued this book with her signature honest, down to earth, relatable "best foodie friend that I don''t actually know" storytelling style that fans of her show are familiar with, and like me were no doubt hoping would carry over into her first book. Yes, Vivian fans, this is everything you hoped it would be! Vivian at her finest! As you read it (if you are anything like me) you will hear every word in Vivians voice :)

Each chapter is dedicated to an ingredient. With a highly enjoyable story about each ingredient, then a wonderful short story/description of each recipe.I have provided the chapter list, with each featured ingredient. After which I have provided a sample of one or two of the recipes in that chapter.

Ground Corn - Moms Cornpone, Charred Spring Vegetables wtih Creamy Scallion Dressing and Hushpuppy Croutons.

Eggs - Warm Banana Pudding, Stewed Tomato Shirred Eggs wtih Ham Chips

Turnips -Slow Roasted Beef Short Ribs wtih Herb-Scented Turnip Puree and Turnip Gremolata, Turnip Root and Green Gratin.

Watermelon - Bacon Wrapped Watermelon Rind Pickles, Spreadable Coconut Cheesecake with Ginger Infused Melon and Salted Peanuts.

Oysters - Roasted Oysters with Brown Butter Hot Sauce and Bacon, Oyster and Clam Pan Roast wtih Bacon Fat Toast

Pecans - Butter Baked Turkey with Pecan Cranberry Relish adn Warm Sorghum Viniagrette, Speice Pecan and Pumpkin Seed Crumble

Beans and Peas - SHrimp Succotash Salad, Refried Field Peas with Cheesy Grit Fritters and Celery Cilantro Salad

Figs - Fig & Honey Bourban Slush, Baked Figs & Goat Cheese with Carmelized Onions and Pecans, Whole Fruit Fig & Lemon Preserves.

Blueberries - Blueberry BBQ Chicken (of course) Blueberry Rosemary Breakfast Pudding, Cream, Tangy and Sweet Blueberry Dressing

Sweet Corn - Fresh Corn Roasted in Chicken Drippings, Grilled with Bacon Mayonnaise and Pecorino Romano, Frogmore Steam.

Cucumbers - Cool Cucumber Crab Dip, Big N''s Sour Pickles,Miso Flounder wtih Cucumber Noodles and Gingered Collards
.
Tomatoes - Tomatoes in Jars, Cocktail Tomatoes with Brown Butter Scallops, Tomatoes and Rice.

Rice - Scarletts Chicken and Rice, Sprouted Hoppin'' John Sald with Hot Bacon Viniagrette, Cast Iron Cooked Red Rice and Softshell Scampi

Sweet Potatoes - Grandma Hills Candied Yams, Sweet Potato and Turkey Shepherds Pie, Sweet Potato Pie

Summer Squash - Assorted Squash Pickle Salad, Squash and Fontina Casserole Pudding, Squash and Cilantro Crumble

Sausage - Air-Dried Sausage Biscuits, Baked Pimento Cheese and Sausage, Stuffed Butternut Bottoms

Peanuts - Boiled Peanuts, Fried Mullet with Peanut Romesco, Big Bone-In Pork Chops with Pickled Peanut Salad

Okra - Fried Okra Hash, Shrimp and Grits with Gumbo Sauce, A Pickle Plate for Everyone.

Collards - Collard Kraut, Twice Baked Collard Potatoes, Collard Dolmades with Sweet Potato Yogurt.

Peaches - Perfect Peaches with Almond Pesto, Canned Peaches, Jalapeno Peach Chicken, Peaches and Cream Cake

Rutabagas - Riutabaga Relish, Rutabaga with Black Eyed Pea Samosas with Cilantro Buttermilk, Stewed Rutabagas

Apples - B&S Applejacks, Apple Pie Moonshine, Lentil Apple Soup with Bacon, Charred Carrots with Apple Brown Butter Viniagrette

Beets - Pickled Beets, Hot Pink Lemonade, Chocolate Orange Beet Cake with Cream Cheese Walnut Icing.

Muscadine Grapes - Grape Hull Preserves, Mulled Muscadines with Whipped Feta Toast, Muscadine Braised Chicken Thighs.

That is just a small selection of the recipes in each chapter. Each featured ingredient has a number of traditional and also inventive Vivian riffs.

Another reviewer commented that he/she was disappointed with the photos. Firstly, in the first 65 pages (that is as far as I have read) only a couple of dishes aren''t photographed and I am impressed with that. Secondly, it seems that the recipe book trend lately is leaning towards stiffer, more textured paper. I think the photos are best described as rustic, which I think suits the style and tenor of this book. I am including some snapshots of a couple of pages from the book so you can see what you think (trust me, they look better in real life than in my snaps but it gives you an idea) I love the photos, I love the recipes and I especially love Vivians stories and I am going to be obsessed with this book for a very long time! I will be buying additional copies as Christmas gifts this year.

If you are reading this Vivian, thank you! You have obviously put your soul into this book. It is truly wonderful! I can''t wait to start cooking these recipes!

UPDATE:
Since I first posted my review I have made the following:
- Turnip Roots and Greens Gratin. I am not a huge fan of bitter greens myself, but the creaminess of this two cheese + cream gratin won me over. I will definately make this again.
-Sage Honey-Glazed Pork Tenderloin. I used brown mustard seeds which added a bit more bitterness than I think was ideal. Vivianne didn''t state which type to use but next time I make this I will use yellow mustard seeds. The instructions for the tenderloin were perfect. It resulted in an extremely tender, pink in the middle tenderloin just like the picture and the sage honey with cider vinegar added a floral-tart bite which was perfect with the pork.
Blueberry BBQ Chicken. Be prepared for the smell of the Blueberry BBQ Sauce while it is cooking, because to me it is a bit rank when its cooking (although my husband said it smelled delicious, I thought it smelled like socks, LOL). But the end result was delicious and jammy with an acid bite from the vinegar and not at all socky! Perfect with chicken or pork!
-Brussels Sprouts, Apples and Pomegranite with Blue Cheese Honey Vinaigrette. Refreshing with the crunch of the apples, tartness of the Pomegranate seeds, and the mint and lemon added freshness which was rounded-off by the creamy blue cheese dressing.
-Horsey Arugula with Muscadine Vinaigrette, Parmesand and Pecans. I made this to take to Thanksgiving with the dressing on the side. I couldn''t buy Muscadines (I am in the Southwest) so used black grapes. It was lovely but I did add additional lemon as I like my salads tart-sweet and this would have been a bit too sweet for me otherwise. The Vivs Addiction Pecans are wonderful. I made two batches in two days because we kept eating them and I had to hide them from the family so I would have enough for the salad.
Butterbean Hummus with Charred Okra and Marinated Peppers. Something about using butterbeans instead of Chickpeas in this hummus gives a creamy, whipped, much lighter result. I don''t know how or why! We have been really enjoying this fluffy hummus and I have made it at least three times already. I didn''t make the Okra but I would recommend making the garlic confit and adding the marinated peppers. Delicious!
-Blueberries and Cucumbers with Pistachios and Yoghurt. Oh wow! This is a LOVELY salad. Seriously make this. It is light, fresh, crunchy, sweet and creamy. I will make this again and again!
-Fried Green Tomatoes with Curried Peach Preservers and Whipped Feta. Ok, I didn''t have any peaches so I didn''t make the peach preserves this time, but I used this recipe for the sesame breader for the tomatoes. It was terrific and I can''t wait till summer so I can make this with the Peach Preserves.
-Grilled Lamb Kebabs with Beet Tzatziki. We eat a lot of lamb, and I do marinated lamb on the grill regularly and often use rosemary and balsamic so this was a no-brainer for me. I also regularly make beet hummas or beet salads or beet dips. So nothing particularly new here. But I thought I would try Viviannes beet Tzatziki. I really liked the chunkiness of this beet salad, and the honey was a new addition for me. I would make this again.
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RM
5.0 out of 5 starsVerified Purchase
I savored every single page
Reviewed in the United States on April 6, 2018
I can''t remember the last time I sat down and read a cookbook end to end - especially one over 500 pages long - in just a few days. I have to agree with the other reviewers, this is no ordinary cookbook. It''s part vulnerability, part history lesson, part cookbook and... See more
I can''t remember the last time I sat down and read a cookbook end to end - especially one over 500 pages long - in just a few days. I have to agree with the other reviewers, this is no ordinary cookbook. It''s part vulnerability, part history lesson, part cookbook and every bit an extension of A Chef''s Life. It''s not very often that a cookbook ties element of the past, glimmers of the future and food for the soul into one book. I was raised about as far away from North Carolina as possible (born and raised in Hawaii) so many of the foods the author describes are not like anything I was raised with. Yet I found myself drawn in to every chapter - devouring the pages about turnips, peanuts and rutabagas. Last night I tried my hand at a few recipes. I went with steward collards and sausage balls. My six - almost seven year old - was eating the collards out of the bowl before the rest of dinner was ready! The sausage balls had my family rolling their eyes back in their head saying how incredible each bite was. Both recipes were BIG winners and I now know what exactly "pot liquor" is. I''m out here in the Pacific NW and even though I can get a Starbucks on literally every corner, it wasn''t so easy finding ham hocks! I don''t think I''ve EVER seen country ham and I''ll have to find a farmer that keeps the greens on turnips because I''m dying to try turnip greens. Or darn it, maybe I''ll try my hand at growing my own. I''m a fairly experienced cook and although some of the recipes were rather involved and required some planning, many of them were straightforward. The sausage balls took about a half hour from beginning to end. I cannot wait to try the tomato jam and some of the preserves she describes when the right foods are in season. Thank you Vivian for having the courage to write this book. I can''t help but feel connected to a part of the country I''ve never visited. The Chef and the Farmer is now on my bucket list!
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J. Harral
5.0 out of 5 starsVerified Purchase
This is my new favorite cookbook
Reviewed in the United States on March 4, 2017
I love this book. I love the stories, the pictures, the recipes...everything. It is truly enjoyable to read and to cook from. Everything I have made so far is amazing and it reminds me of the food I used to eat growing up in rural east and south Texas. Food that stuck to... See more
I love this book. I love the stories, the pictures, the recipes...everything. It is truly enjoyable to read and to cook from. Everything I have made so far is amazing and it reminds me of the food I used to eat growing up in rural east and south Texas. Food that stuck to the ribs of people who had to make the most of everything and appreciated what they had. And mostly it made me miss my Dad, who when he married my Mom and she was trying to impress him with things like beef wellington and more gourmet dishes, asked if she could just make some turnip greens so he could sop up the pot "licker" with corn bread. These are the stories of my childhood too. And much like the author, I didn''t really appreciate it until I went away.
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Shannon L. Yarbrough
5.0 out of 5 starsVerified Purchase
A Chef''s Life
Reviewed in the United States on November 11, 2016
I became a fan of Vivian after watching her show, A Chef''s Life, on PBS last year. It''s not just another cooking show where the star is in a kitchen by herself and talking to a camera across a hot stove. Each show focuses on one ingredient, often a vegetable, which Howard... See more
I became a fan of Vivian after watching her show, A Chef''s Life, on PBS last year. It''s not just another cooking show where the star is in a kitchen by herself and talking to a camera across a hot stove. Each show focuses on one ingredient, often a vegetable, which Howard teaches the viewer all about. She doesn''t have the science teacher persona of Alton Brown, but the show does have that down-home country feel that I enjoyed from Paula Deen which makes Howard so personable.

The difference is that Howard usually tells the story of a local farmer who grows the ingredient near her. She tells you how she likes to use the ingredient, and there''s often a story line of her creating a recipe in her restaurant or at an event that features the ingredient.

Her husband, family, and employees usually have a part in each show. Other real-life conflicts often pop up like Vivian writing her cookbook or planning photo shoots for it, being the grand marshal in a local parade, and losing her chef at the restaurant.

I have to say the cookbook is a direct reflection of Vivian and has the same feel as the show. It''s not just pages and pages of recipes and photos. Each recipe has its own story or memory. It''s simple. It''s approachable. You can tell she put just as much soul into it as she does a new dish in the kitchen. I can''t wait to start making the recipes in my kitchen.
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Elizabeth
1.0 out of 5 starsVerified Purchase
Great except.....
Reviewed in the United States on October 16, 2019
I purchased this as a gift. Several months later I received a call asking if I had a problem with my copy. No...no problem here. It seems the book I sent was a gift had the whole middle of it infested with “live wiggley things” and most of the middle was gone. I am a big... See more
I purchased this as a gift. Several months later I received a call asking if I had a problem with my copy. No...no problem here. It seems the book I sent was a gift had the whole middle of it infested with “live wiggley things” and most of the middle was gone. I am a big fan of the chef and her show. This review is in no way aimed at the content (well, except for the “live wiggley things”.
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hummingbird
5.0 out of 5 starsVerified Purchase
You''ve made North Carolina proud!
Reviewed in the United States on October 15, 2016
I have just finished reading this book cover to cover and don''t know when I have enjoyed a cookbook as much as this one. I have enjoyed "A Chef''s Life" immensely, and this book is just icing on the cake. When does a cookbook author take the time to tell you so... See more
I have just finished reading this book cover to cover and don''t know when I have enjoyed a cookbook as much as this one. I have enjoyed "A Chef''s Life" immensely, and this book is just icing on the cake. When does a cookbook author take the time to tell you so much about each ingredient and make it so personal with all the stories like this one. You will not regret purchasing this cookbook but rather will add it lovingly to your cookbook collection. And you will look forward to trying so many of the unique recipes. Thank you Vivian for a wonderful book. North Carolina is proud of you!
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prisrob
5.0 out of 5 starsVerified Purchase
Storybook/Cookbook, The Flavor of Her Life
Reviewed in the United States on October 6, 2016
As a fan of Chef Vivian Howard''s PBS show, A Chef’s Life, I have been anticipating her cookbook. As a collector of cookbooks, I have seen the best. Howard''s cookbook surpasses them all. This is a book that demands you take time to read every page. As she says this is a... See more
As a fan of Chef Vivian Howard''s PBS show, A Chef’s Life, I have been anticipating her cookbook. As a collector of cookbooks, I have seen the best. Howard''s cookbook surpasses them all. This is a book that demands you take time to read every page. As she says this is a storybook as well as a cookbook. Learning about Vivian Howard''s life as a child in Deep Run, NC, and then her college life and move to NYC to find her way. She happened onto a job as a waiter and with a mentor found her love of food. She also found her husband and they moved back to Deep Run to open their own restaurant. This is all documented in this cookbook interspersed with recipes and Vivian''s Rules and Words of Wisdom in each chapter.

The chapters are ordered on what is personal to Vivian, and the story she had to tell. Each chapter is a surprise full of goodness and wonderful stories. There are 564 pages, this is a big storybook/cookbook and well worth every single penny. There are 240 recipes all with some form of inspiration from her hometown. If you watch her television show, you will note that her family, hometown farmers and people who populate the land lend the flavor that has become her trademark. Her restaurant is a farm to table success, and this cookbook follows that world. Vivian elevates the traditional southern NC recipes to make them her own, and that is the measure of her success.

The photographs need to mentioned separately. Rex Miller the photographer has incorporated an amazing visual field with each recipe and with many of Vivian''s stories. I have not seen a cookbook of this quality. It has taken me three days just to turn each page, devour the photographs, and skim the stories. I read the first four chapters, and had to move on to the rest of this cookbook. I will go back to chapter 5 and start reading again. I am enamored with this cookbook, the manner in which the recipes and stories are presented. How Vivian Howard was able to complete this cookbook is amazing.

There is something for everyone in this book. The manner in which the book was structured is very different, and it is apparent time and energy went into this process. There is a list of contents, and then an alphabetical recipe guide from Basics to Sweets. An introduction to the cookbook, which is a must read. Roots, which is the story of her family, and then How to can in a water bath. Page 21 starts the chapters of the food, all the way to the Acknowledgements and Index. Sit aside some time to just look at the book, and then start reading. This is the story of Vivian her husband, Ben, their children, her family, and their lives. Dig in!

Highly Recommended. prisrob 10-06-16
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Top reviews from other countries

TanLab
5.0 out of 5 starsVerified Purchase
A tome on Southern cooking
Reviewed in Canada on September 1, 2019
I can see why she had to add another year and a half to the time she wanted to write the book in. It must weigh at least 8 pounds. The stories, pictures and recipes make this a wonderful book for anyone who is interested in Southern cooking and the different ingredients...See more
I can see why she had to add another year and a half to the time she wanted to write the book in. It must weigh at least 8 pounds. The stories, pictures and recipes make this a wonderful book for anyone who is interested in Southern cooking and the different ingredients that are used.
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Cate
5.0 out of 5 starsVerified Purchase
This book is my new culinary bible, nothing less ...
Reviewed in Canada on March 20, 2018
This book is my new culinary bible, nothing less. Gorgeous pictures, interesting text, and, most importantly, delicious recipes. My only regret is waiting so much before buying it. A bit more pricy than other books, but well worth it (and very reasonable considering this...See more
This book is my new culinary bible, nothing less. Gorgeous pictures, interesting text, and, most importantly, delicious recipes. My only regret is waiting so much before buying it. A bit more pricy than other books, but well worth it (and very reasonable considering this book''s size!).
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Rachel
4.0 out of 5 starsVerified Purchase
Not sure
Reviewed in Australia on September 2, 2020
Jury is still out on this one. It’s very thick and perhaps too many recipes without enough focus on just the best of the chefs offering. Some recipes seem a bit dated and not sure how much I will use this. Although I am a huge fan of Southern Cuisine. Anyway the Tomato Pie...See more
Jury is still out on this one. It’s very thick and perhaps too many recipes without enough focus on just the best of the chefs offering. Some recipes seem a bit dated and not sure how much I will use this. Although I am a huge fan of Southern Cuisine. Anyway the Tomato Pie turned out well so perhaps there are some gems in there
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Tia Gorman
5.0 out of 5 starsVerified Purchase
Not just a cookbook but the story of a Southern ...
Reviewed in Canada on September 16, 2017
Not just a cookbook but the story of a Southern chef who returns to her roots, builds a family, successful restaurants and supports her local farmers. Recipes including substitutions are very helpful.
One person found this helpful
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Craig Dilks
5.0 out of 5 starsVerified Purchase
so I knew this book was going to be excellent. I was not disappointed
Reviewed in Canada on March 27, 2017
I''ve been watching Vivian Howard''s TV series for a number of years, so I knew this book was going to be excellent. I was not disappointed. I made something from it this weekend (turnip and short ribs), and Vivian''s writing style is relaxed, easy to understand and really...See more
I''ve been watching Vivian Howard''s TV series for a number of years, so I knew this book was going to be excellent. I was not disappointed. I made something from it this weekend (turnip and short ribs), and Vivian''s writing style is relaxed, easy to understand and really helpful when you dive into a new recipe. If you have any interest in "Southern" cooking in general and specifically in showcasing vegetables in your cooking efforts, this book is a "must have". I can hardly wait to try making something else from this book. By the way, the turnip and short rib dish was awesome.
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