Poole's by Ashley Christensen
Recipes and Stories from a Modern Diner

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Most cookbooks fall into one of two categories: the aspirational and the useful...With “Poole’s: Recipes and Stories from a Modern Diner,” Ashley Christensen has written the rare cookbook that begs to be labeled as both.
-NY Times

Synopsis


From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner.  

Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.

Poole’s is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.

With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
 

About Ashley Christensen

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ASHLEY CHRISTENSEN is a media darling, and the owner of five restaurants in Raleigh, NC: Poole’s, which opened in 2007; Beasley’s Chicken + Honey, Chuck’s, and Fox Liquor Bar, which all opened in 2011; and Death & Taxes, which opened in 2015. She is credited with revitalizing a languishing downtown area, and is widely praised for her charitable work on behalf of the Southern Foodways Alliance and several other regional charities. She has been written up in Bon Appétit, Gourmet, the New York Times, Southern Living, and Garden & Gun. She was named one of the “Female Chefs of the Next Generation” by Bon Appétit in 2008 and is the winner of the James Beard award for “Best Chef: Southeast.” She has appeared on Food Network’s Iron Chef America and MSNBC’s Your Business.
Author Residence: Raleigh, NC
 
Published September 20, 2016 by Ten Speed Press. 304 pages
Genres: Cooking. Non-fiction
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Critic reviews for Poole's
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NY Times

Good
Reviewed by MARGAUX LASKEY on Sep 27 2016

Most cookbooks fall into one of two categories: the aspirational and the useful...With “Poole’s: Recipes and Stories from a Modern Diner,” Ashley Christensen has written the rare cookbook that begs to be labeled as both.

Read Full Review of Poole's: Recipes and Stories ... | See more reviews from NY Times

NY Times

Above average
Reviewed by MARGAUX LASKEY on Sep 27 2016

Ms. Christensen’s dishes are generally not the sort to tackle on a busy weeknight, and some of the ingredients (green peanuts, white acre peas) may be tough to find if you live north of the Mason-Dixon line. But the recipes are just the thing to save for when you have a little time to savor the process and the glass of bourbon at your side.

Read Full Review of Poole's: Recipes and Stories ... | See more reviews from NY Times
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