Bill Neal's Southern Cooking (First Ed., Signed) Native American Franklin addresses the mysterious area

Franklin addresses the mysterious area where smoker and grill intersect

every recipe proves that delicious perfection is within reach for any baker

With a foreword by bestselling author Lee Smith

soothingly smooth

Bill Neal's Southern Cooking (First Ed., Signed) Native American Franklin addresses the mysterious areaShop Notes: With a gift for cooking and a stellar collection of recipes, Bill Neal, who bridged the 1980s fascination with French influenced "gourmet cuisine" and traditional southern flavors, became a leader in the regional food renaissance of the 1980s. As a founding partner in Chapel Hill, North Carolina's legendary restaurant Crook's Corner, he made humble regional cuisine like Shrimp and Grits, Buttermilk Cornbread with Cracklins, and Boned Quail