Fresh updated Southern cooking from A Durham, NC eatery celebrating its 25th year in business.
I chose Foster’s Market Favorites: 25th Anniversary Collection as my final book review for 2015 because I love the locavore focus, the updated Southern comfort foods, and thought it would be fun for someone to receive for the holidays. (It was part of the December readers’ thank-you that just ended.)
Layout and design:
The book is organized into nine chapters: snacks, breakfast, soups & stews, family dinners, one-pot meals, casseroles, salads, sides, and sweets. The book’s interior design is beautiful and user-friendly.
Peter Frank Edwards shot the full-color, full-page photographs, which are absolutely gorgeous.
Recipes include butternut squash hummus, pecan sweet potato sticky buns, grits bowl your way, short rib chili, market meatloaf, pickle-brined fried chicken with Sriracha honey, grouper pot roast with caramelized onions and oven-roasted tomatoes, sloppy joes topped with cheddar cornbread, curried lentil salad, winter cous cous with curry-roasted cauliflower and chickpeas, Say’s bread pudding with bourbon icing, and Chano’s tres leches cake. Recipes are traditional, including flour, butter, sugar, and dairy.
What I liked about the book:
The book gives a wonderful feeling of the restaurant, the couple who owns it, and the large extended family of people who support it in Durham. The recipes range from comfort food classics to much healthier options.
I wasn’t so keen on:
Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.
people who love farm-to-table cooking, with plenty of options for vegetarians
Not recommended for:
Migraine, paleo, vegans, celiac, gluten-free, or low-sodium diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.