Cooking in the Deep-South with Chef Bob

<P ALIGN=JUSTIFY> The words Deep-South Cuisine are often misunderstood. Not to be confused with Cajun or Creole which is strictly Louisiana Deep South Cuisine is instead the product of the whole Southern culture with hospitality and soul food. In writing this book it is my intention to define Deep-South cooking as a regional cuisine and dispense with the cliche that everything in the Deep-South is fried. Well there is a good bit of that but there is so much more as you are about to discover.</P><P ALIGN=JUSTIFY>First of all the Deep-South consists of those states below the Mason Dixon line with the exception of Louisiana Texas and Florida. Louisiana is a culinary world of its own different from anywhere else on Earth. Texas is Southwestern style all the way and Florida is as far away from Deep-South Cuisine as Canada. Secondly Deep-South cooking is deeply rooted in long-practiced traditions and is as much a part of the culture of the region as wine is to France.</P><P ALIGN=JUSTIFY>A descendent of share cropping settlers and Cherokee blood I grew up in the Deep- South living on a diet of fried green tomatoes black eye peas turnip greens grits corn bread biscuits and gravy fried chicken just picked peaches made into cobbler and I'll never forget the homemade ice cream. I want to give you the reader a chance to escape into my world the Deep-South. Although it is a subject that covers many different styles and cultures mission is simple; to teach Deep-South cooking using my experience as a chef and give you a unique insight into producing creative meals for your family and friends. Y'all enjoy! </P>