Hattiesburg restaurateur, chef and food columnist Robert St. John turns his attention to the backyard with his latest book, New South Grilling: Fresh and Exciting Recipes from the Third Coast. The recipes cover fish, fowl, pork, beef, and vegetables - along with marinades, sauces and side dishes.
There will be a book signing at 5 p.m. on June 3 at Lemuria Books, for those who prefer signed editions.
I found us a couple of recipes online to try: Mushroom-Swiss Burgers with Dijon-Horseradish Sauce and Smoked and Grilled Softshell Crabs.
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