Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Their award-winning Magnolia Grill has been featured in publications such as Bon App etit , Food & Wine , the New York Times , and Southern Living . With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor. From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibility--making creative use of regional ingredients or offering a new twist on a familiar favorite.
Clear, detailed directions encourage readers to try such "fearless" creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream. |Chefs Ben and Karen Barker share 125 recipes from their acclaimed Durham, N.C., restaurant., recently named one of the best in America by Gourmet magazine. Stunning photographs and clear instructions inspire readers to try the Barkers' inventive dishes. Ben Barker is the James Beard Foundation Best Chef in the Southeast for 2000, and Karen Barker won the James Beard Foundation Best Pastry Chef award for 2003.

Photographs by: Ann Hawthorne