Peachy the Magazine June July 2014 - Page 105

BOOKS ABOUT THE AUTHOR Brys Stephens is an author, food writer, and consultant based in Charleston, South Carolina. His love of food and cooking stems from his deep roots in the South and his lifelong passion for travel. The New Southern Table: Classic Ingredients Revisited Brys Stephens’ first cookbook features recipes that celebrate Southern traditions combined with globallyinfluenced technique and flavor combinations. Each chapter highlights one classic Southern ingredient, which Stephens then reinterprets based on these diverse, world traditions. The book is filled with popular Southern ingredients such as okra, peaches, pecans, and collard greens, and boldly flavored, interesting recipes to match. With more than 100 recipes, The New Southern Table takes home cooks on a tour through French, Mediterranean, Asian, and Latin cuisines. After graduating from Washington and Lee University, Stephens worked in marketing at an Englishlanguage city magazine in Paris. He continued his education at the Cornell photography program in Rome, where he spent four months photographing and cooking from markets throughout Italy and Sicily. In 1997, he returned to his hometown of Birmingham, Alabama, to apprentice with James Beard awardwinning Chef Chris Hastings in the Hot and Hot Fish Club kitchen. His writing credits include bylines in publications such as Bon Appétit, Garden and Gun, Charleston City Paper, and Charleston Magazine. In addition, he helped found the food and cooking website, cookthink.com. JUNE JULY 2014 103