"Ben and Karen Barker are the King and Queen of Flavor, which is truly the soul of Magnolia Grill." —Chef Emeril Lagasse

"Ben and Karen Barker are a one-two punch of cooking talent. Ben's menus are always creative and vibrant, and his cooking is precise, full flavored, and exciting. It's always a treat to eat at Magnolia Grill. Karen's desserts are delicious and accessible — home style American cooking taken to its highest form." —Robert H. Kinkead, Jr., Executive Chef/Owner, Kinkead's

"An enchanting book with all of the sunny flavors of the South clearly presented by this superbly creative culinary couple." —Elizabeth Terry, Executive Chef, Elizabeth on 37th, and author of Savannah Seasons

"Ben and Karen Barker give me hope that, in this world of processed, impersonal meals, we won't forget what real food tastes like. They remind us that each locale still has its own special savor and charm, but you have to tune in. Put your finger on the pulse of what a community eats, as the Barkers have, and you know that vital regional food is necessary if our culture is going to thrive. This book isn't just about a couple of chefs' creativity (though there's certainly a wonderful dose of artistry in these pages), rather it's about their commitment to tradition made new for their generation." —Rick Bayless, author of Rick Bayless's Mexican Kitchen, and Chef/Owner, Frontera Grill/Topolobampo

"Ben and Karen add their own style and passion to the traditional (and not so) ingredients of North Carolina, creating very tasty food that is, at once, unique and familiar — a rare achievement." —Jasper White, author of Lobster at Home, 50 Chowders, and Cooking from New England

"Cooking southern food with a new outlook, classical technique and passion for the finest ingredients applied with intellect and humor is the cooking of Ben and Karen Barker. They epitomize a loving couple who inspire and balance one another. Together they create some of the most flavorful and complex foods, not only in the South, but nationwide." —Frank Stitt, Chef/Owner, Highlands and Bottega

"Thank heavens Ben and Karen Barker settled in North Carolina's Research Triangle after graduating from New York's Culinary Institute of America, and thank heavens they opened Magnolia Grill, arguably the South's top restaurant, and thank heavens they've written their own cookbook -- at long last! The Barker's intrepid teaming of ingredients and their new spins on old Southern classics have won Magnolia Grill award after award after award. Their new cookbook brims with the dishes that made them famous and proves how very innovative these two chefs are. Yet the home cook will find their recipes altogether approachable (and that's rare in a restaurant cookbook!)." —Jean Anderson, author of The American Century Cookbook

"Barker likes big flavors. . . . He makes, for example, a Hoppin" John risotto with little purple-hulled field peas. But as those peas make clear, he remains anchored in the region." —R. W. Apple Jr., Sky (Delta Air Lines in-flight magazine)

"What the Barkers have been doing for the last decade is turning out rustic Southern fare — with notable refinements." —Kansas City Star

"When local food cognoscenti speculate on the Triangle's top kitchen, the most frequently mentioned name is Magnolia Grill. No wonder. Chef/proprietor Ben Barker is a local treasure. . . . The bill of fare at this Durham institution evolves daily, in pursuit of the market's freshest offerings and Barker's inspiration." —Hemispheres (United Airlines in-flight magazine)

"Not Afraid of Flavor enables a home cook to recreate restaurant-style fare . . . (which) is rustic and simple, so as not to take attention away from ingredients' natural flavors. But those flavors are deepened and layered by the right combination of ingredients and the appropriate stock, infused oil or spice blend. . . .The results (are) outstanding. . . .This book is a terrific guide and learning tool." —San Francisco Chronicle

"Not Afraid of Flavor is perfect for those who love (southern) regional food." —Traditional Home

"Oh boy. . . . A wonderful book. . . . (Ben and Karen Barker's) food walks that difficult tightrope between inventive and natural. . . . Handsomely bound, printed on art-quality heavy paper and liberally sprinkled with nicely photographed 'mood' pieces by Ann Hawthorne, this is as good a chef cookbook as has been published in the last several years, even in New York City." —Los Angeles Times

"Unlike so many chefs' books, Not Afraid of Flavor is designed to really make their celebrated cooking accessible for home cooks. The recipes are clear, easy to follow and, more to the point -- they work in a home kitchen. . . .The photography and design are stunning and measure up to the quality of the recipes. This beautiful and aptly named book may be the best buy on the cookbook shelves this year." —Savannah Morning News

"This beautiful collection of recipes and photographs is more than a cookbook; it's a love story that will inspire the creativity of any Southern cook." —Our State

"A complex blend of nouvelle Southern enhanced with the freshest regional ingredients served up with fantastic layers of flavorings. . . . Delightful. . . . If you are Not Afraid of Flavor this book is for you." —Nashville Woman

"For everyone who has relished a meal cooked by the Barkers, Not Afraid of Flavor is a love letter you'll want to savor every day." —TasteFull

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