Bourbon Barrel Foods Eat Your Bourbon Cookbook
Founder of Bourbon Barrel Foods, Matt Jamie — America’s only micro-brewed soy maker and gourmet spice company owner tells his story through his love of cuisine in his “Eat Your Bourbon” hardcover cookbook. Learn how this not-so-Southern chef went from being a stay-at-home dad to selling his bourbon barrel aged soy sauce to Japan. Matt gives insight into his company Bourbon Barrel Foods, mingles with award-winning chefs, and shares his range of recipes using his handcrafted products. His company mantra, “Eat Your Bourbon” integrates cuisine from his travels abroad with the comforting flavors reminiscent of the Bluegrass state. Organized by courses, with a distinct bourbon flair, the mouthwatering recipes are easy for a cook with any skill level to replicate. Eat Your Bourbon is a beautifully designed and colorfully photographed must-have cookbook that celebrates the unique range of Kentucky’s Bourbon Country. From starters, to desserts, to — of course — drinks, Matt Jamie makes eating your own bourbon easy. The book includes a variety of ways to use the infamous Bourbon Barrel Food products including Bourbon Smoked Spices, as well as ways to integrate the most Southern of liquors. Bourbon Barrel Foods has a large collection of gourmet foods that embrace the history of Kentucky’s Bourbon Country. All of their items are handcrafted in small batches in Louisville, Kentucky. They use reclaimed barrels straight from Kentucky’s finest bourbon distilleries as a smoking and aging agent. Their popular “EAT YOUR BOURBON” slogan embodies this idea and has catapulted many of their products to the forefront of the culinary scene.
$40.00
Marketplace Books The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment
Author: Ashley Strickland FreemanCelebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman.Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs -- and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.About the AuthorAshley Strickland Freeman is an award-winning food stylist, recipe developer, author, and editor based in Charleston, South Carolina. She received a degree in Journalism from The University of Georgia and a degree in Culinary Arts from The French Culinary Institute (now The International Culinary Center). Ashley has written and contributed content for more than 45 cookbooks and publications including Southern Living, Cooking Light, Weight Watchers, Betty Crocker, Pillsbury, Lodge Cast-Iron, Mars, Wonder Bread, and more, and she most recently was the food stylist for Delicious Miss Brown on Food Network. Besides editing, developing and testing recipes, and creating content for @ashleystricklandfreeman on Instagram, she loves being a mom to son Anderson and traveling with her husband. The Duke's Mayonnaise Cookbook is her third cookbook.
$30.00
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/products/franklin-barbecue-a-meat-smoking-manifesto.jpg?crop=center&height=645&v=1679755527&width=645)
Marketplace Books Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Author: Aaron Franklin, Jordan MacKayNEW YORK TIMES BESTSELLER - A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.About the AuthorAARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including "Best Barbecue in Texas" from Texas Monthly and "Best Barbecue in America" from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers. He lives in San Francisco.
$33.00
Marketplace Books The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope
Author: José Andrés, World Central KitchenNEW YORK TIMES BESTSELLER - A captivating collection of stories and recipes from renowned chefs, local cooks, and celebrity friends of José Andrés's beloved nonprofit World Central Kitchen (WCK), which feeds communities impacted by natural disasters and humanitarian crises; with a foreword from Stephen Colbert. In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. "Urgency" focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In "Hope," readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong. The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts.About the AuthorWorld Central Kitchen, founded by Chef José Andrés, is a nonprofit which is first to the frontlines, providing meals in response to humanitarian, climate, and community crises.
$35.00
![The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/products/img_26ca8c8c-a220-4faf-bb78-be9b606b45ae.jpg?crop=center&height=645&v=1651779647&width=645)
Marketplace Books The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak
Author: Aaron Franklin, Jordan MacKayFrom brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.About the AuthorAaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant, Franklin Barbecue, has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence.Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.
$54.00
Marketplace Books From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes)
Author: Snoop DoggLooking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.About the AuthorSnoop Dogg is a 17-time Grammy nominee and co-host with Martha Stewart on the hit show Martha & Snoop's Potluck Dinner Party.
$27.00
Marketplace Books Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family: A Cookbook
Author: Alice Randall, Caroline Randall WilliamsA mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. NAACP IMAGE AWARD WINNER - "Soul Food Love has preserved our traditions but reinvented how they're prepared. Its focus on health is a godsend."--Viola Davis "This beautifully written compendium is literary history, cookbook, family album, motherwit, daughter-grace, and the gospel truth. I'll be cooking from this book for years to come."--Elizabeth Alexander, poet and professor After bestselling author Alice Randall penned an op-ed in the New York Times titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors' fascinating family history, which mirrors that of much of black America in the twentieth century, explores the often-fraught relationship African American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage.About the AuthorALICE RANDALL is the New York Times bestselling author of the novels The Wind Done Gone, Pushkin and the Queen of Spades, Rebel Yell, and Ada's Rules and the only person to ever study with Julia Child for credit at Harvard. An acknowledged authority on African-American cookbooks, Randall teaches at Vanderbilt University. She also writes country music, including Trisha Yearwood's now classic "XXX's and OOO's (An American Girl)." Randall has been recognized by the National Institutes of Health as a Health Champion and is Jamie Oliver's Food Revolution Nashville Ambassador. CAROLINE RANDALL WILLIAMS, an award-winning published poet and Harvard graduate. She spent two years teaching public school in the Mississippi Delta as a corps member with Teach for America, during which time she coauthored of The Diary of B.B. Bright, Possible Princess with her mother, Alice Randall. She owns more than 1,000 cookbooks.
$32.00
Marketplace Books Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
Author: Howard MitchamA delightful book with excellent recipes . . . -Mimi Sheraton, New York TimesHugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.-Anthony BourdainCreole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.-TodayAbout the AuthorMitcham, Howard: - HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.
$19.00
Marketplace Books Cherry Bombe: The Cookbook
Author: Kerry Diamond, Claudia WuRecipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including: Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yeh The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. 2018 IACP Cookbook Award nominee for Compilations.About the AuthorKERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily. CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.
$38.00
Marketplace Books The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen
Author: Katie JacobsFrom cookie dough milkshakes to chocolate chip cheesecake to the classic recipe that started it all, The Chocolate Chip Cookie Book offers all the tips, tricks, photos, and recipes you need to bake the cookie of your dreams.Whether you're creating a cozy self-care treat, a celebration for loved ones, or the perfect gift for any occasion, chocolate chip cookies speak to the heart. In The Chocolate Chip Cookie Book, artist and cookie expert Katie Jacobs offers 100 recipes for every gift-giving season and reason, from fancy dinners to lunchbox goodies.The Chocolate Chip Cookie Book offers: 100 recipes, from basic to "Wow, you made this?" Icons that help you identify difficulty levels, tools used, and food sensitivities Delicious vegan, paleo, dairy-free, and gluten-free recipes The secrets and science behind why the same cookie recipe can result in vastly different cookies Gorgeous and helpful photos from the author, who is a contributing photographer for Southern Living, O, Martha Stewart Living, and the Hallmark Channel Full of chocolate chip cookie how-tos, this beautifully detailed book is for experts, experimenters, and amateurs alike. Add to your baking expertise and dessert inspirations as you discover the cookie of your dreams.
$29.99
Marketplace Books True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar: A Gluten Free Cookbook
Author: Kristin CavallariNEW YORK TIMES BESTSELLER - The TV star and author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook. "Kristin's family-friendly, decadently 'health-ified' recipes will have you reliving favorite memories and making delicious new ones bite after bite "--Daphne Oz, Emmy Award-winning television host and bestselling author NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH Over the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep her motivated and inspired and in turn challenged fans to cook more meals at home and live a healthier lifestyle. Now, in True Comfort, Kristin turns her attention to some of the most-requested dishes that are hardest to find: healthy comfort food. True Comfort features her favorite recipes for cozy breakfasts (Apple Pecan Dutch Baby, Espresso Overnight Oats, and Sweet Potato Toast), lunches (Roasted Cauliflower Tartine, Nashville Hot Chicken Salad Cups, and Butternut Squash and Leek Chowder) and dinners (Red-Wine Braised Short Ribs, Oat Crust Chicken Pot Pie, and Saffron Seafood Cioppino) plus desserts (Orange Olive Oil Cake and Dark Chocolate Peppermint Silk Pie) and drinks (Cashew Eggnog and Rosemary Charcoal Latte). With tips and tricks to put together a well-stocked pantry, fridge, and freezer, this book goes beyond the traditional cookbook to help readers feel more like Kristin in the kitchen.About the AuthorKristin Cavallari is a television host, designer, entrepreneur, and author of the New York Times bestseller Balancing in Heels and True Roots. She starred in MTV's hit series Laguna Beach and The Hills, as well as her very own show, Very Cavallari on E!. Cavallari has a recurring role on E!, co-hosting the pre-show during award season. She has her own lifestyle and jewelry brand, Uncommon James, with stores in Nashville and Chicago. Cavallari lives in Nashville, Tennessee with her family.
$30.00
Marketplace Books The Southern Baking Cookbook: 60 Comforting Recipes Full of Down-South Flavor
Author: Jenn DavisRustic Treats That Taste Like HomeNorth Carolina native and award-winning Two Cups Flour blogger Jenn Davis knows the key to Southern baking--think fresh fruit, real sugar and full-fat buttermilk. And with this standout book, anyone, anywhere can experience some down-south magic. Jenn blends her Southern sensibilities with a unique approach to flavor, reimagining crowd-pleasing classics with a twist. You'll learn to make fluffy Blueberry Buttermilk Malt Pancakes and Mountain Molasses Cornbread, Pumpkin and Sweet Potato Pie and Chorizo-Jalape o Scones. Plus, these easy-to-follow recipes feature must-have tips for mastering pie crust, layer cakes, cookie dough, quick breads and more. Impress your friends and family with festive Vanilla-Bourbon Marshmallows or a citrusy Sunshine Pie passed down for generations. Jenn's creative use of everyday ingredients and clear, step-by-step instructions make each treat perfect for beginner bakers and pastry pros alike. No matter where you live, these sweet and savory bakes will bring a touch of Southern comfort to your kitchen About the AuthorJenn Davis is the photographer, food stylist and recipe developer behind the blog Two Cups Flour. She was a Saveur Best Blog Photography winner and Best Baking Blog finalist. Her work has been featured by the Food Network, Bake from Scratch, feedfeed and Where Women Cook, among others. She lives in Louisville, Kentucky.
$25.00
Marketplace Books The Rise: Black Cooks and the Soul of American Food: A Cookbook
Author: Marcus SamuelssonAn Eater Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence. Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement. About the AuthorMarcus Samuelsson is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the NewYork Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. Osayi Endolyn is a James Beard Award-winning writer with work in Time, the Washington Post, the Los Angeles Times, the Wall Street Journal, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef's Table and Ugly Delicious on Netflix, and has been featured on NPR's 1A, Splendid Table, Special Sauce with Ed Levine, and the Sporkful podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, and Southern Living named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. Yewande Komolafe is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the New York Times, her work has also appeared in Whetstone, Taste Cooking, Food + Wine, Saveur, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.
$41.00
Marketplace Books Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations
Author: Nicole A. TaylorThe very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor--who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs--Juneteenth celebrations. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.About the AuthorTaylor, Nicole: - Nicole A. Taylor is a producer based in New York City and Georgia. In 2020, she was nominated for two James Beard Awards for Personal Essay Short Form and Innovative Storytelling. She has written for The New York Times, Departures, Atlas Obscura, and Food & Wine. Nicole founded NAT Media, an original content company focused on producing and amplifying Black food creatives. She is the author of The Up South Cookbook and The Last O.G. Cookbook and was the executive food editor at Thrillist. She also serves on the advisory committee for the MOFAD's upcoming exhibit, African/American.
$33.00
Marketplace Books The Southern Sympathy Cookbook: Funeral Food with a Twist
Author: Perre Coleman Magness"He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread." --Obituary from Gulfport, Mississippi So-called "funeral food" is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes--all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd. About the AuthorMagness, Perre Coleman: - Perre Coleman Magness is the author of Pimento Cheese the Cookbook: 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite and The Southern Sympathy Cookbook: Funeral Food with a Twist. She is also the cook behind the website The Runaway Spoon, which focuses on creative recipes with a definite Southern slant.
$25.00
Marketplace Books The Southerner's Cookbook: Recipes, Wisdom, and Stories
Author: Editors of Garden and GunFrom Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in The Southerner's Cookbook tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, The Southerner's Cookbook is much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future Named one of Eater's Best New Cookbooks for Fall 2015 Selected as one of Vainty Fair's "18 Best New Cookbooks" About the AuthorEditors of Garden and Gun: - Garden & Gun is a national magazine that covers the best of the South, including its sporting culture, food, music, art, and literature, and its people and their ideas. The magazine has won numerous awards for journalism, design, and overall excellence, and its two previous books, The Southerner's Handbook and Good Dog, were New York Times bestsellers.
$49.00
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
Marketplace Books Franklin Smoke: Wood. Fire. Food. [A Cookbook]
Author: Aaron Franklin, Jordan MacKayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from "How do I smoke a whole turkey?" to "What kind of wood should I use?"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.About the AuthorOne of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.
$38.00
Marketplace Books Appetites: A Cookbook
Author: Anthony Bourdain, Laurie WooleverWritten with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer's first cookbook in more than ten years--a collection of recipes for the home cook.Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.About the AuthorBourdain, Anthony: - Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018. Woolever, Laurie: - Laurie Woolever is a writer and editor, and spent nearly a decade assisting Anthony Bourdain, with whom she coauthored the cookbook Appetites in 2016. She's written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator.
$43.00
Sam Jones BBQ Cookbook Gift Set
Sam Jones Cookbook Gift Set takes the goodness of the Pit Pack and adds the Whole Hog BBQ cookbook on top for the best BBQ guidance around.
$71.00
Marketplace Books Corn: A Savor the South Cookbook
Author: Tema FlanaganWithout corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced. About the AuthorFlanagan, Tema: - Tema Flanagan is a farmer at The Farm at Windy Hill, a sustainable production and teaching farm in Alabama. She cowrote, with Sara Foster, Sara Foster's Southern Kitchen.
$22.00
![Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook] by Yonan, Joe](//localpalatemarketplace.com/cdn/shop/files/mastering-the-art-of-plant-based-cooking.jpg?crop=center&height=645&v=1722275651&width=645)
Marketplace Books Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]
Author: Joe YonanDiscover the richness of global vegan cuisine with more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer."Packed with so many vibrant, inventive recipes that you won't know what to try first!"--Jeanine Donofrio, creator of Love & Lemons Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery. As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like: - Smoky Eggplant Harissa Dip- Chile-Glazed Sweet Potato and Tempeh Hash- Citrus and Mango Salad with Fresh Turmeric and Cucumbers- Bibimbap with Spicy Tofu Crumbles- White Pizza with Crispy Cauliflower and Shitakes- Enchiladas Five Ways- Black Tahini Swirled Cheesecake With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.About the AuthorJoe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.
$50.00
Marketplace Books The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients
Author: Scott Mowbray, Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.About the AuthorAnn Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article "Mississippi Chinese Lady Goes Home to Korea" and one with Scott Mowbray, for writing The New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.
$35.00
Marketplace Books The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
Author: Paula ForbesThe story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it's a source of intense pride and inspiration for chefs and diners alike. Organized by Austin's "major food groups"--like barbecue, tacos, and Tex-Mex--The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it--even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.About the AuthorPaula Forbes is a food and restaurant writer based in Austin, Texas. Forbes was the founding editor of Eater Austin, and is currently a regular contributor to GQ and Food52.
$36.00
Marketplace Books The Southern Entertainer's Cookbook: Heirloom Recipes for Modern Gatherings
Author: Courtney Dial WhitmoreServe up classics and new favorites from a Southern perspective.In The Southern Entertainer's Cookbook, Courtney Whitmore shares her party go-tos, from appetizers and salads to entrees, drinks and desserts. In addition to sharing modern twists on classics and beloved heirloom recipes from her family's cookbooks (not to worry, no archaic methods or hard-to-find ingredients here), Courtney provides tips throughout to make the most of your gathering: try embellishing a plate with edible flower petals or create mini versions of a well-known dessert.Courtney continues to be a trusted resource for creating delicious, party-friendly food to enhance any meal and every party. Consider this the only Southern cookbook primer you need.About the AuthorWhitmore, Courtney: - Courtney Whitmore is a well-known stylist and blogger in the field of party design and entertaining. Her expertise has been seen in HGTV.com, Nashville Lifestyles Magazine, Ladies Home Journal, AOL's DIY Life, Get Married Magazine, MarthaStewart.com, and more. She lives in Nashville, Tennessee.
$33.00
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Franklin, Aaron](http://localpalatemarketplace.com/cdn/shop/products/franklin-barbecue-a-meat-smoking-manifesto.jpg?crop=center&height=645&v=1679755527&width=645)
![The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak by Franklin, Aaron](http://localpalatemarketplace.com/cdn/shop/products/img_26ca8c8c-a220-4faf-bb78-be9b606b45ae.jpg?crop=center&height=645&v=1651779647&width=645)
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](http://localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
![Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook] by Yonan, Joe](http://localpalatemarketplace.com/cdn/shop/files/mastering-the-art-of-plant-based-cooking.jpg?crop=center&height=645&v=1722275651&width=645)
