The New Southern Table by Brys Stephens

Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.

I was sent this book for the purposes of this review. Although I was sent this book for free, all opinions are my own.

I was absolutely intrigued by the book, The New Southern Table by Brys Stephens. Being that I am from the Northwest and have always lived in this region, I do not know much about southern food traditions. I have never let Okra touch my lips and only in the past few years have I gotten very adventurous at all with my pallet.

The New Southern Table looks at traditional southern ingredients such as peaches, okra, greens and “flips” them. They are made in not traditional ways in order to create a whole new desire for the staple ingredients in the southern part of the US.

I found the book easy to use, and found it to be very clear in its directions as well as providing excellent photography throughout the book.

I enjoyed how the book was laid out. Instead of a typical layout of types of dishes (soups, dessert, sides etc.), the New Southern Table was laid out in type of ingredient used with an intro about that particular ingredient, offering the chef’s own anecdotes and some basic information.

The back chapters of the book talk about some of the seasonings used as well as some techniques employed in the book. I do find this to be a bit odd to put in the back of the book as I think it would have been more suited for the front.

Overall, I would recommend this book. It offers great ways to change up flavors if you are getting bored at your table as well as great ways for those that have never tried some of these ingredients to give them a go.