“An homage (with recipes) to the late Chapel Hill, North Carolina, chef who inspired a generation of talented cooks.” — Food & Wine
“Shows us how this gifted chef ignited America’s interest in Southern regional flavors.” — Chapel Hill Magazine
“Reflects the range, diversity and creativity that brought Bill Neal to prominence as an influential chef, writer, and restaurateur who helped introduce Southern regional fare to a national audience.” — Chapel Hill News
“A bitter-sweet love story, filled with an emotional journey and tales of struggle and success. Add this book to your collection – read it and then splatter the pages cooking the recipes with a spirited love of food.” — News & Observer
“This book is part memoir, part cookbook, collecting many of Bill’s favorite recipes (including the famous Shrimp and Grits).” — Charlotte Magazine
“Neal approached the postlapsarian state of southern cooking as an anthropologist as much as a food writer.” — Book Forum
“Buy it.” — Charleston.net
“This charming delight of a book serves up a glimpse into the life of Bill and Moreton Neal along with a side of enthusiasm for exploring one’s own creativity in the kitchen.” — Macon Magazine
“[Remembering Bill Neal] is more than a cookbook — it is a nostalgic love story that touches every sense. From Pimento Cheese and Crackers to Country Paté there is something for every occasion, tase and cooking with family and friends.” — Southern Pines Pilot
“The recipes are an evocative reflection of Bill Neal’s personal taste.” — Saveur
