Atlanta Kitchens: Recipes from Atlanta's Best Restaurants

Atlanta Kitchens: Recipes from Atlanta's Best Restaurants

by Krista Reese
     
 

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Atlanta is a city of contradictions—a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola.

Features recipes from 56 of the best restaurants, including Watershed, Mary Mac’s Tea Room,

Overview

Atlanta is a city of contradictions—a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola.

Features recipes from 56 of the best restaurants, including Watershed, Mary Mac’s Tea Room, Babette’s Café, Gravity Pub, Horseradish Grill, Wisteria, Busy Bee’s Café, The Pecan, and Cakes & Ale.

Editorial Reviews

Library Journal
Reese, a restaurant critic who writes for Bon Appétit, the Washington Post, and Southern Living, credits the chef and restaurant that created each of the 100-plus recipes here. Southern favorites include Southern Pan-Fried Chicken, Chicken & Dumplings, Collard Greens, Fried Okra, and Sweet Tea. Those new to Atlanta cooking are sure to enjoy some nontraditional dishes such as Balsamic Marinated Quail with Pine Nuts and Roasted Cauliflower and Duck with Beautiful Leeks. Recommended for those interested in Southern cooking.
Publishers Weekly
Atlanta-based food writer Reese takes readers on a culinary tour of her hometown in this handsome but hit-or-miss collection. Some dishes (Pimento Cheese, Cobb Salad, Croque Monsieur, Macaroni and Cheese, etc.) are so basic it's clear their inclusion is meant as a nod to the restaurant that offered the recipe. Of greater interest are riffs on regional classics, such as the Horseradish Grill's Fried Green Tomatoes, with its remoulade sauce and spicy roasted pecans, and Repast's flavor-packed Butter-Poached Shrimp and Grits. Reese offers multiple versions for local favorite fried chicken and greens (pot likker included), and the humble catfish gets star treatment in Wisteria's Catfish with Green Tomato Ragout. Ingenious surprises include Chef Linton Hopkins' Corn Milk-Poached Maine Lobster Tail with Gratin of Mustard and Blood Orange Reduction Sauce (which, surprisingly, only calls for six ingredients) and The Blue Bicycle's succulent Braised Country-Style Pork Ribs with Saffron Risotto. Recipes best considered for their novelty include Strawberry Serrano Mussels and Gravity Pub's terrifying Vandross Burger, which replaces the bun with a glazed Krispy Kreme donut. Atlantans and those familiar with the city's culinary specialties will get the most out of this volume, but even culinary carpetbaggers should find some happy surprises. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781423605461
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2010
Pages:
224
Product dimensions:
8.70(w) x 10.00(h) x 1.10(d)
Age Range:
18 Years

Read an Excerpt

Shorty's Guacamole

SHORTY'S, OWNERS BRYAN WILSON, BRIAN HOGAN, AND MICHAEL MURPHY

Serves 6 to 8

This creative little pizza parlor with the big-screen TVs prides itself on creative takes on familiar fare, like this fresh-smashed guac, served with flatbread.

6 ripe avocados

1 large lime, quartered (room temperature is best)

1 cup Pico de Gallo (recipe follows)

3/4 teaspoon kosher salt

Cut the avocados in half and remove the pits. Use a spoon to remove the fl esh from the avocado. Squeeze lime juice over avocados, and then add the pico de gallo and salt. Mash the guacamole (potato masher works well) leaving some small chunks for texture. Serve immediately.

NOTES: The acidity is "brighter" if the guacamole is served immediately.

If you must prepare it in advance, place the pits on top of the guacamole to keep it from browning and cover the surface with plastic wrap.

Sardinian flatbread can be found in Italian specialty food stores and usually comes in packs of ten to twelve pieces of 12-inch razor-thin flatbreads.

Meet the Author

Krista Reese is an Atlanta-based cookbook author and restaurant critic who has covered the Atlanta food scene for two decades. Her work has appeared in Bon Appétit, the Washington Post, Southern Living, People, and U.S. News & World Report.

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