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Carolina Cooking - Recipes from the Region's Best Chefs
by Debra Zumstein and Wil Kazary
Gibbs Smith, Publisher
ISBN 978-1-4236-0203-3
Published August 2007 - Softcover - 192 pages - $19.95

"The locations may be Southern, but the flavors are international" it says on the inside front cover.  Locations refers to the restaurants in both the Carolinas, Georgia, and Florida.  This book is a spin-off of the regional television show Carolina Cooking which is not only seen in "the region", but in 50 countries around the world.  Host Thom Zelenka and wine expert Aris Ragouzeous put this book together and it features dishes from the chefs of many Southern restaurants.  Their Contents offer these categories: Appetizers; Soups & Salads; Sushi; Pastas & Pizzas; Fish & Seafood; Poultry & Fowl; Meat, and Desserts.  Almost all of the recipes have a wine pairing and wine note from Aris as well as a Thom's Tip, both of which are helpful.  Some of the recipes that leapt out at me include: Savory Crepes with Lobster (700 Drayton in Savannah, GA); Chorizo and Fennel Empanadas (Chelsea's Wine Bar & Eatery in Wilmington, NC); Asian Sea Bass (City Tavern Hearst Tower in Charlotte, NC); Chilled Poached Trout with Dill Mayonnaise and New Potato Salad (Grape Escape in Asheville, NC); Moroccan Pesto Calamari (95 Cordova in St. Augustine, FL); Filet au Poivre (Angus Barn Restaurant in Raleigh, NC — a dish I'm craving!), and Curried Noodles with Flank Steak (Jujube Restaurant in Chapel Hill, NC).  A list of all the restaurants featured is supplied at the back of the book.  This book is a delight to read in that it has an easy-to-read font (no squinting to read the ingredients), a sense of adventure and fun, and you'll learn about what wine/beer goes with which foods.
Illustrated.  No nutritional guides.
Conclusion - I've not seen this television show but at least I have this great book.  Delicious recipes and a useful addition in anyone's kitchen.