Not Afraid of Flavor

“It is a delicious relief to taste [Karen] Barker’s sensational updated classic American desserts. . . . [She] has led the way in re-inventing home-style treats” — Bon Appétit

“Ben in the role of chef and Karen as pastry chef dance a pas de deux of flavors that never fails to entertain the palate, from the first crust of buttered batarde to the last morsel of night-black chocolate. . . . Magnolia Grill is the stage where Ben and Karen Barker perform, and their standing ovations can be measured in the tables that quickly fill up on weekends. Their restaurant is more popular than ever because they’ve worked hard to maintain consistency while keeping the performance exciting. . . . The result speaks for itself. All the diner can add is 'Bravo!'” — Raleigh News & Observer

“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)

“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

“[This book] enables a home cook to recreate restaurant-style fare. . . . [which] is rustic and simple, so as not to take attention away from ingredients' natural favors. 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 regional food.” — Traditional Home

“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