From the owners of Hartsyard, a restaurant with a cult following in Sydney, Australia, comes a book of 100 recipes for “dude food that’s not dumb.” It’s American Southern-style cooking at its best, perfected by Gregory Llewellyn, a New York chef who moved around the United States honing his skills, then helped open fourteen restaurants along the East Coast before following his Australian wife, Naomi Hart, to Sydney. These restaurateurs believe in “leaf to root, nose to tail” cuisine—using the entire food source—and they practice back-to-the-land food production in their culinary adventures. Under these principles, the recipes in Fried Chicken & Friends are surely the most flavorful dishes in both hemispheres.
Y’all know I love fried chicken. So the Hartsyard Family Cookbook‘s three-days-in-the-making recipe for fried chicken is absolutely at the top of my list. But there’s much more to this cookbook. As in seafood–these recipes come from a restaurant in Australia, after all. A case in point is our featured recipe: Crab Louie (online tomorrow!), the most perfectly easy and perfectly elegant summer dish.
The Cookbook Basics
Hardcover (8 x 10.1 inches)
256 pages, color photos
My next-to-try recipes: Shrimp Popcorn with Sour Yogurt Dip; Roasted Broccoli with Lemon Jam, Walnut Butter, and Gouda; Mema’s Potato Bake with Cornflake Crust; Cheesecake Sundae
About the authors: Husband and wife team Naomi Hart and Gregory Llewelyn are Australian-Americans whose restaurant Hartsyard in Sydney has become a mecca for lovers of Southern-style cooking done to perfection. Gregory has worked under Daniel Boulud, Alain Ducasse, and Andrew Carmellini.