Callie’s Biscuits and Southern Traditions:
Heirloom Recipes from Our Family Kitchen
In her debut cookbook, Carrie Morey shares her modern approach to traditional Southern cooking in seventy- five recipes that pair classic Southern charm with surprising twists, for incredible results. Morey guides readers through the foundational techniques of Southern cooking and how to take the fuss and huge time investment out of traditional dishes. She divulges the recipes for several of her award-winning biscuits and shares skillet recipes passed down through generations.
ABOUT THE AUTHOR
Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Touted by Saveur, Food & Wine, Southern Living, The New York Times and Oprah among others, her biscuits have garnered freezer space in some of the most coveted retail stores in America. Using no machinery whatsoever and with only the finest ingredients, Morey and her small team of bakers are keeping the tradition of Southern biscuit-making alive.
Morey has appeared on NBC’s Today Show and QVC and has twice been profiled by The Food Network’s hit television show Unwrapped. She was chosen as one of Martha Stewarts’s “Dreamers into Doers” in 2008.
In addition to her role as owner at Callie’s Charleston Biscuits, Morey operates an incubator, offering baking space along with mentoring to small artisan food businesses.
The New Southern Table:
Classic Ingredients Revisited
Brys Stephens’ first cookbook features recipes that celebrate Southern traditions combined with globally-influenced technique and flavor combinations. Each chapter highlights one classic Southern ingredient, which Stephens then reinterprets based on these diverse, world traditions. The book is filled with popular Southern ingredients such as okra, peaches, pecans, and collard greens, and boldly flavored, interesting recipes to match. With more than 100 recipes, The New Southern Table takes home cooks on a tour through French, Mediterranean, Asian, and Latin cuisines.
ABOUT THE AUTHOR
Brys Stephens is an author, food writer, and consultant based in Charleston, South Carolina. His love of food and cooking stems from his deep roots in the South and his lifelong passion for travel.
After graduating from Washington and Lee University, Stephens worked in marketing at an English- language city magazine in Paris. He continued his education at the Cornell photography program in Rome, where he spent four months photographing and cooking from markets throughout Italy and Sicily. In 1997, he returned to his home- town of Birmingham, Alabama, to apprentice with James Beard award-winning Chef Chris Hastings in the Hot and Hot Fish Club kitchen.
His writing credits include bylines in publications such as Bon Appétit, Garden and Gun, Charleston City Paper, and Charleston Magazine. In addition, he helped found the food and cooking website, cookthink.com.