More Glass Onion Classics: Recipes from a Southern Restaurant

If you were to ask a local in Charleston, South Carolina, to name their favorite eatery for lunch, dinner, or brunch, chances are they will send you enthusiastically to the Glass Onion. Charleston boasts hundreds of fabulous restaurants, but you might ask, “Where do chefs eat on their day off when they want quality southern food in a relaxed, friendly atmosphere?” Glass Onion figures high on the short list of answers. Since opening in 2008, Glass Onion has consistently served up southern regional classics to a devoted following. Chefs, locals, and tourists alike come for the constantly rotating menu of daily offerings such as jambalaya, boudin, gumbo, juicy fried catfish, fried green tomatoes, shrimp & grits, pillowy buttermilk biscuits, liver mousse, red rice …. the list goes on and on and on. Chef Chris Stewart, an Alabama native turned Lowcountry transplant, helms the kitchen and maintains strict standards for sourcing all-natural, local ingredients. His wife Suzanne Stewart cranks out delectable desserts such as bread pudding with whiskey sauce, buttermilk custard with lemon curd, boozy pecan pie, and vanilla-spiked rice pudding using heirloom Carolina Gold rice. Together the husband-and-wife team have created a relaxed, warm, unpretentious, delicious destination that locals swear by, featured by Guy Fieri on his Food Network show Diners, Drive-Ins, and Dives. This cookbook celebrates Glass Onion’s tenth anniversary and features 75 recipes in full color, interspersed with photos of the area farms from whom they source. This cookbook is meant to be used, and used often. If you think of southern food as heavy, salty, overcooked, or unhealthy, think again! Glass Onion demonstrates how to make classic southern dishes using all-natural ingredients and unhurried techniques to produce the most flavor. So if you’re looking for that perfect biscuit drizzled with sinfully good sausage gravy, or a super fresh and unusual salad to bring to a summertime gathering, or how to wow your guests with crispy fried quail over slow-simmered Sea Island red peas, or how to make chicken and rice that your kids will fight over, this book is full of approachable ideas for your next meal. Read more