- Title: Remembering Bill Neal: Favorite Recipes from a Life in Cooking
- Autor: Moreton Neal
- Print Length: 256 pages
- Publisher (Publication Date): The University of North Carolina Press; 1st edition (October 15, 2009)
- Language: English
- ASIN: B00ZVF5HGG
- ISBN-10: 0807829137, 1469614960
- ISBN-13: 978-0807829134, 978-1469614960
- File Format: EPUB, PDF
A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.
Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill’s former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrates the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes–most of them never published before–from all stages of Bill’s career: classic French dishes from La Residence, Southern traditional cooking from Crook’s Corner, and fast and easy recipes from home. Moreton’s introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.
Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal’s influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.
“An homage (with recipes) to the late Chapel Hill, North Carolina, chef who inspired a generation of talented cooks.” — Food & Wine, December 2004The recipes are an evocative reflection of Bill Neal’s personal taste. — Saveur, November 2004
This charming delight of a book serves up a glimpse into the life of Bill and Moreton Neal along with a side of enthusiasm for exploring one’s own creativity in the kitchen.–Macon MagazineMy dear friend Bill would be delighted with this charming collection of recipes and reminiscences by his former wife Moreton. She’s captured his love of words, food, and good times, as well as his down-to-earth nature and his everyman’s approach to the classics–often shunned as old-fashioned by today’s celebrity chefs. I’ll start with a French 75 and deviled eggs, then have the chicken with okra, and the pineapple upside-down cake for dessert!–John Martin Taylor, author of Hoppin’ John’s Lowcountry Cooking and owner of the culinary website HoppinJohns.comShows us how this gifted chef ignited America’s interest in Southern regional flavors.–Chapel Hill MagazineThe recipes are an evocative reflection of Bill Neal’s personal taste.–SaveurBuy it.–Charleston.netThis book is part memoir, part cookbook, collecting many of Bill’s favorite recipes (including the famous Shrimp and Grits).–Charlotte MagazineA bitter-sweet love story, filled with an emotional journey and tales of struggle and success. Add this book to your collection – read it and then splatter the pages cooking the recipes with a spirited love of food.–News & ObserverMoreton is probably the only one who could have resurrected [Bill Neal’s] spattered and crumbling notes.–Raleigh News & ObserverBill Neal blazed the trail of combining our Southern ingredients and traditions with the sensibility of French cooking–from down-home deviled eggs to sweetbreads with Drambuie. Bill’s favorite recipes from a ‘life in cooking’ mirrors the philosophy that inspires me and the food of Highlands Bar and Grill and countless other Southern chefs.–Frank Stitt, Chef/Owner, Highlands Bar and Grill, Bottega, Chez FonfonMoreton Neal has done us a huge service by sharing so many of Bill Neal’s unpublished recipes and by dishing them up with such fond memories of their college years together, their travels at home and abroad, their restaurant days, and their family life. I absolutely love Remembering Bill Neal and heartily recommend it.–Jean Anderson, James Beard Cookbook Hall of Fame[Remembering Bill Neal] is more than a cookbook–it is a nostalgic love story that touches every sense. From Pimento Cheese and Crackers to Country Pate there is something for every occasion, tase and cooking with family and friends.–Southern Pines Pilot[Neal] writes engagingly about [Bill Neal’s] early years and about the challenges and rewards of a culinary career. . . . A memoir and recipe compilation that complements Neal’s own cookbooks.–Duke MagazineFifteen years after his death, it is more clear than ever that Bill Neal was one of America’s most gifted, innovative, and important chefs. Today his followers are legion–I have eaten versions of his famous ‘shrimp and grits’ everyplace in this country, from California to New York to Arkansas. Our exciting Southern cuisine owes its current rejuvenation to Bill, especially to his Crook’s Corner years. But let’s hear it for Moreton Neal, too–a wonderful cook and a wonderful writer, she has put together an invaluable book of recipes for great food and a life well lived.–Lee SmithNeal approached the postlapsarian state of southern cooking as an anthropologist as much as a food writer.–Book ForumReflects the range, diversity and creativity that brought Bill Neal to prominence as an influential chef, writer, and restaurateur who helped introduce Southern regional fare to a national audience.–Chapel Hill NewsMoreton’s book takes us on a journey of the beginnings of great food in the Triangle. . . . This cookbook is a bittersweet love story, filled with an emotional journey and tales of struggle and success. Add this book to your collection-read it and then splatter the pages cooking the recipes with a spirited love of food.–Raleigh News & Observer[The book] gives insight into Bill Neal’s life through recipes and memories, in the words of someone who knew him throughout the period of his greatest culinary achievements.–Chapel Hill HeraldAn homage (with recipes) to the late Chapel Hill, North Carolina, chef who inspired a generation of talented cooks.–Food & WineMr. Neal is making a posthumous comeback. . . . [His] ideas have percolated through the South, where almost every ambitious chef keeps copies of his books on a kitchen shelf. . . . [Neal] tirelessly pleaded the cause of his native region’s culture. All of it interested him, high and low, new and old.–R.W. Apple Jr., The New York Times
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I bought this book after reading about it on Natalie Chanin’s website. One thing I really like about it, that is different from other cookbooks, is that there are stories with the recipes. How cool is that? You get to hear about how the recipe evolved or where it originated from. My husband and I have something new to talk about at dinner (well, I talk, he listens!). Oh and the recipes? Awesome! I have a least 18 earmarked for my husband to try.