Nashville transplant shares ‘love of the south’ in new cookbook oven cooked turkey bacon

Amber wilson hails from louisiana and lived in texas prior to moving to east nashville five years ago. During her “tennessee time,” she says she has noticed a lot of changes in the nashville food scene with chefs from other places, like los angeles and new york, staking their claims alongside chefs from other southern cities.

“there’s a sense of community among so many people living in nashville because we are all from other places,” said wilson. “now we’re creating our homes here, doing life together. Nashville has become a melting pot of cultures and foods — and my cookbook is my way of sharing stories and recipes that come from my southern roots.”

That cookbook is “for the love of the south,” and wilson has a string of reading and signing events scheduled for it throughout march in nashville and memphis.

I was a college student majoring in science at samford in birmingham, ala.

I started writing a blog, taking all the pictures and doing my own recipe development.Almost every then I added my personal stories about growing up in the south. I didn’t know where it would lead, but I knew I was passionate about it. Then, rather serendipitously, an agent contacted me about writing a cookbook — and I jumped on board.

Yes, I grew up cajun, so it was sort of in my blood. Everyone in my family cooked. Food was just part of our everyday conversation. At breakfast we talked about what we’d have for lunch, and at lunch we talked about what we’d have for dinner. It was only after I moved outside of louisiana that I realized how ingrained food was in how we communicated and socialized.

My audience is surprisingly almost 50/50 male and female. And the age range is wider than I thought it would be. Those in older generations say, “this reminds me of how we used to cook.” for younger people it brings back memories of how their mother or grandmother cooked. The recipes are traditional, but they have a bit of a spin on them.

I definitely suggest starting in the “kitchen wisdom” section.Cast-iron skillet learning how to shop to stock your pantry and what different tools are really helpful gives people the confidence of being prepped to create these recipes.

As for my cookbook, there is a flow, with easier recipes in the front and harder ones toward the back. Beyond just giving the recipes, I tried to help talk people through each one, explaining the way things are supposed to look and smell.

For me, it’s a tie between my stand mixer and my cast-iron skillet. I use my stand mixer almost every day and it is the only appliance that I keep on my counter top. It’s like having a third hand in the kitchen. I also use my cast-iron skillet almost every single day — for frying chicken, as a dutch baby for breakfast, making bacon and eggs. I even use it as a weight in my vinegar chicken recipe.

It’s no secret that hattie B’s hot chicken has put nashville on the culinary map. It had me, like love at first bite. With my cajun roots, I’m addicted to spice.Other places I love to use the bread to soak up the fiery red spice that comes off the chicken. Their black-eyed pea salad and pimento mac and cheese are addictive, too. And having lived all over the south, I appreciate that martin’s bar-B-que has different influences from various regions. Mas tacos is my “go to” for mexican food and hugh baby’s makes my favorite burgers. If you go