Jamie Kornegay

Book Reviewer, TurnRow Book Co.

TurnRow Book Co. is an independent bookstore in Greenwood, Mississippi. In addition to a tremendous selection of titles pertaining to the South, their shelves boast an extensive collection of cookbooks and food writing. Books featured on The Viking Life can always be found at TurnRow.

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	In The Viking Kitchen with Chef Grant MacPherson Acclaimed chef, Grant MacPherson demonstrates in his new book how, with the right equipment, anyone can prepare restaurant quality food at home. More.
	Back in the Day Bakery Cookbook Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever." More.
	Bottega Favorita: A Southern Chef's Love Affair with Italian Food Frank Stitt's Bottega restaurant and cafe in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." More.
	Burma: Rivers of Flavor Naomi Duguid’s heralded cookbooks have always transcended the category to become "something larger and more important" (Los Angeles Times). Each in its own way is "a breakthrough book... a major contribution" (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid to introduce the country and its food and flavors to the West. More.
	Charred & Scruffed With Charred & Scruffed, best-selling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and re-imagine its possibilities. More.
	Fred Thompsons's Southern Sides Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes. More.
	The Lee Bros. Simple Fresh Southern Two of our favorite Southern brothers return with a mouth-watering follow-up to their James Beard Award-winning debut. Raised on long-simmered greens, slow-smoked meats, and deep-fried everything, Charleston, South Carolina's Matt and Ted Lee have seized the moment, with farm fresh food available and in demand, combining the old with the new, and infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week. More.
	A New Turn In The South In 2000, following French culinary training on both coasts, Canadian Hugh Acheson opened Five and Ten in Athens, and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination -- Food & Wine named Hugh a "Best New Chef" and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. More.
	New South Grilling: Fresh and Exciting Recipes from the Third Coast Fun-loving Mississippi favorite Robert St. John demonstrates his creative Southern flair on the home grill. These are lively recipes with loads of St. John spirit (beer-can chicken becomes Yardbird with Barley and Hops Enema) and helpful advice from a man who knows his way around an open flame. Read about our weekend cooking from the book. More.
	Southern Comfort The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with. More.
	Wild Abundance Wild Abundance is a coffee table book with 250 stunning photographs documenting the stories and spirit of hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of nine renowned chefs, Wild Abundance honors and documents the contribution of often-untrained cooks who create traditions and are important parts of the vitality of each club. More.
	Word of Mouth Viking Range executive chef Grant MacPherson, whose cookbook In the Viking Kitchen beautifully celebrated the alchemy of food and equipment, returns with a robust new cookbook, Word of Mouth, distinctively designed and loaded with ambitious-yet-approachable recipes for the steely home chef. More.
	Screen Doors and Sweet Tea If you love Southern cooking, you need a copy of this debut cookbook by a chef from the Mississippi Delta with a wealth of stories to share. More.
	The Art of Simple Food "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is," writes Alice Waters. More.