Crook's Corner

Seasoned in the South, Bill Smith's collection of more than 100 recipes and stories from his life growing up in Eastern North Carolina to years in the kitchen at Crook's Corner was published in the fall of 2005 by Algonquin, a division of Workman. What is unusual about this book is that the recipes (reliable) and stories (mostly true) are grouped by the ingredients of each of the four seasons and show the genius of many quickly prepared and delicious dishes such as Fresh Tomato Pasta or Fish in Paper. It also clearly explains more complicated creative economies such as "How to use a Whole Duck." The menu posted daily on the web site consistently offers some of Bill Neal's classic recipes: Shrimp and Grits, Mount Airy Chocolate Souffle Cake, Princess Pamela's Buttermilk Pie, Hoppin' John and Jalapeno Hushpuppies. Season and market permitting other Neal recipes such as Persimmon Pudding come and go. The Crook's menu is now also well known for such Bill Smith's seasonal dishes such as Soft Shell Crabs, Fried Oysters, Aunt Hi's Oyster Stew, Carolina Moon from Chapel Hill Creamery served as a crotin with the freshest vegetables, Sweetbreads, Green Tabasco Chicken, House Cured Corned Ham on many Saturdays, Steaks with Bourbon Sauce, three and a half seasons worth of Goat Cheese Salads with toasted pumpkin seeds and cooked market vegetables .... and of course Bill Smith's inventive ice creams and sorbets and old-fashioned desserts.