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.

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