The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Gruyere Soup with Onion Jam

Gruyere Soup with Onion Jam

I marked a recipe for Gruyere Soup in an old community cookbook years ago. It was very plain, nothing fancy, but I marked it thinking that I could doctor up the recipe with vegetables or herbs or wine or any manner of ideas. But when I came around to making the soup, to test […]