Deep Run Roots: Stories and Recipes from My Corner of the South

Deep Run Roots: Stories and Recipes from My Corner of the South

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Deep Run Roots: Stories and Recipes from My Corner of the South

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

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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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