I have been watching A Chef’s Life on PBS since it first aired in 2013. It is a fantastic show centering around Chef Vivian Howard from Deep Run, North Carolina and her restaurants in Kinston, NC, Chef & the Farmer and the Boiler Room. But A Chef’s Life isn’t a cooking show, it’s a show about life in the south, life around food, and food history. It doesn’t matter to me how many times I’ve seen an episode, I always watch when it comes on. Che Howard’s book, Deep Run Roots, does the show justice and then some.
Reading Deep Rut Roots will making you feel just like I feel when I watch the show. You hang on every word. You can smell the food, taste it and feel it as Chef Howard talks about everything from grits to beets. You sense her unending desire to learn and stay connected to her food past.. You want to put Velveeta and crumbled Jimmy Dean sausage on rice as she did as a kid. You want to pick blueberries. You want to make squash and onions not because you’re a fan of squash, but because her mom made it. And you’ll flash back to your childhood as you read Chef Howard recall about how as a kid it was so hard to eat a watermelon while avoiding the seeds.
At the end of the book you’ll know Chef Howard better than you know most of the people in your life, and your head will be full of fantastic recipes and visions of food and places. And you’ll learn. A lot.
Deep Run Roots is full of over 200 recipes and stories to go with them. I found that the recipes aren’t intimidating nor are they complicated and they don’t contain items that are obscure. You’ll make the dishes in this book because they’re easy and they sound and are fantastic. I should say that I am biased. I lived in the south for over 10 years, and I love southern cooking. I’m biased for a reason though. It’s good food!
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