Marketplace Books Whiskey in a Teacup: What Growing Up in the South Taught Me about Life, Love, and Baking Biscuits
Author: Reese WitherspoonAcademy Award-winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the southern style, parties, and traditions she loves with contemporary flair and charm. Reese Witherspoon's grandmother Dorothea always said that a combination of beauty and strength made southern women "whiskey in a teacup." We may be delicate and ornamental on the outside, she said, but inside we're strong and fiery. Reese's southern heritage informs her whole life, and she loves sharing the joys of southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea's fried chicken. It's reflected in how she entertains, decorates her home, and makes holidays special for her kids--not to mention how she talks, dances, and does her hair (in these pages, you will learn Reese's fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea's most delicious recipes as well as her favorite southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks. It's easy to bring a little bit of Reese's world into your home, no matter where you live. After all, there's a southern side to every place in the world, right?About the AuthorWitherspoon, Reese: - Reese Witherspoon, award-winning actress and producer, has created the kinds of unforgettable characters that connect with critics and audiences alike. She won an Academy Award(R) for her portrayal of June Carter Cash in Walk the Line and was later nominated in that same category for Wild in 2014, which she also produced. Her role in Wild also garnered Golden Globes, SAG, Critics' Choice, and BAFTA Awards nominations. Other film credits include Sweet Home Alabama, Legally Blonde, and Election. She has executive produced and starred in two seasons of HBO's critically acclaimed Big Little Lies, with the first season winning eight Emmy Awards, four Golden Globes, four Critics' Choice Awards, and two SAG Awards. In addition to her acting and producer roles, Witherspoon is an entrepreneur. In 2016, she established Hello Sunshine, a media brand and content company dedicated to female authorship and storytelling across all platforms. In 2015, she launched Draper James, a retail brand with a focus on fashion, accessories, and home décor inspired by the American South. She is an advocate and activist for women's issues across the globe.
$35.00
Marketplace Books Lodge Cast Iron Nation: Great American Cooking from Coast to Coast
Author: The Lodge CompanyCast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy It's no longer just for the camper or cowboy--today, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food. Focused on American regional cuisine, Lodge Cast Iron Nation packed with a diverse array of recipes--everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast iron isn't just for cornbread. And with in-depth information on how to use and care for cast iron plus surprising tricks and tips--direct from Lodge fans--this cookbook is a comprehensive guide to getting the most out of cast-iron cookware.About the AuthorLodge Manufacturing has been manufacturing quality cast-iron cookware for 116 years.
$27.00
Marketplace Books Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
Author: Cook's CountryLearn to cook it all in cast iron The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.About the AuthorAmerica's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
$33.00
Marketplace Books And Still I Cook
Author: Leah ChaseThis second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.About the AuthorChase, Leah: - LEAH CHASE is a recipient of the Southern Foodways Alliance's Lifetime Achievement Award. The Southern Food and Beverage Museum created the Leah Chase Louisiana Gallery in her honor.
$24.00
DaySol Coffee Lab Odyssey Blend Whole Bean Coffee (12 oz)
Crafted for the long-haul travelers and those with epic tales, DaySol Coffee Lab's Odyssey Adventure Blend is a tribute to journeys that leave a mark.
$24.00
DaySol Coffee Lab Barrel Reserve Whole Bean Coffee (8 oz)
Drawing inspiration from the heart of South Carolina, DaySol Coffee Lab's Southern Barrel Reserve whole bean coffee is a classic southern fusion of coffee and whiskey. Aged in freshly emptied whiskey barrels and fine-tuned to bring out the best of both worlds, this blend is a testament to southern heritage, innovation, and camaraderie. Enjoy it as a standalone, with milk, or as the perfect touch to a coffee cocktail. It's an experience reminiscent of tranquil porch-sittings and nostalgic conversations.
$24.00
DaySol Coffee Lab Southern Barrel Reserve Gift Bottle
Drawing inspiration from the heart of South Carolina, Daysol Coffee Lab's Southern Barrel Reserve is a fusion of coffee and whiskey. Aged in freshly emptied whiskey barrels and fine-tuned to bring out the best of both worlds, this blend is a testament to southern heritage, innovation, and camaraderie. Enjoy it as a standalone, with milk, or as the perfect touch to a coffee cocktail. It's an experience reminiscent of tranquil porch-sittings and nostalgic conversations.
$36.00
Marketplace Books Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina
Author: Rachel Gordin Barnett, Lyssa Kligman Harvey A poignant--and delicious--compendium of South Carolina Jewish life revealed through food and story Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources--Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel--and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture. On the southern Jewish table, many cultures are savored. Extensively illustrated with original and archival photographs, Kugels & Collards collects includes more than eighty recipes from seventy contributors. Barnett and Harvey draw on family cookbooks and troves of personal recipes and highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as adaptations of southern favorites such as peach cobbler, plus modern fusions like grits and lox casserole, and of course kugels and collards. Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.
$40.00
Marketplace Books That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week: A Cookbook
Author: Carla Lalli MusicNEW YORK TIMES BESTSELLER - Recipes to match every mood, situation, and vibe from the James Beard Award-winning author of Where Cooking Begins ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle - ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Great food is an achievable part of every day, no matter how busy you are; the key is to have go-to recipes for every situation and for whatever you have on hand. The recipes in That Sounds So Good are split between weekday and weekend cooking. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts. Carla's dishes are as inviting and get-your-attention-good as ever. All the recipes--such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices--come with multiple ingredient swaps and suggestions, so you can make each one your own. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.About the AuthorCarla Lalli Music is the author of the bestseller Where Cooking Begins and the host of Carla's Cooking Show. Formerly the food director of Bon Appétit, she lives in Brooklyn with her family.
$38.00
Marketplace Books No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating
Author: Alicia KennedyA culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to? In No Meat Required, author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations - raises distinct questions about the meanings and goals of plant-based eating. Kennedy--a vegetarian, former vegan, and once-proprietor of a vegan bakery--understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart.About the AuthorAlicia Kennedy is a writer from Long Island now living in San Juan, Puerto Rico. Her work on food and culture has been published in the New York Times, the Washington Post, T: The New York Times Style Magazine, Eater, Bon Appétit, and many other publications. She has a newsletter titled "From the Desk of Alicia Kennedy," where she publishes essays, cultural criticism, a podcast, and recipes.
$29.00
Marketplace Books Echos of Southern Kitchens
Author: Robert E. Lee Chapter No 278 Los AngelesThis 1916 work pays tribute to the heritage of Southern cooking. With recipes contributed by members of the United Daughters of the Confederacy interwoven with advertisements of the local, California companies that supported the publication of the work, this volume provides as snapshot of the food prepared in the home kitchens of these California women.
$12.00
Woodster Bitters Cilantro Lime Bitters
Celebrate the refreshing essence of summer with Woodster's Cilantro Lime Bitters. Crafted with a savory note of cilantro and the zesty freshness of lime, these versatile bitters are ideal for tall, cold drinks, and can turn simple seltzers or gin-based cocktails into all-day sipping pleasures.
$17.00
Woodster Bitters Orange Bitters
Unlock a world of complexity with Woodster's Orange Bitters, a fusion of tropical oranges and spices. Versatile and perfect for vodka, gin, whisky, and rum cocktails, these bitters also add depth of flavor to savory sauces, seafood, and chocolate. Elevate your mixology and culinary creations with this essential ingredient.
$17.00
Woodster Bitters Aromatic Bitters
Discover the magic of Woodster's Aromatic Bitters, a masterful blend that intensifies flavors, balances acidity, and enhances spirits. Not only do these bitters cleanse the palate, but they also aid in digestion. Elevate your cocktails and indulge in a unique sensory experience.
$17.00
Pickled Pink Foods Sweet Onion and Peach Relish (2-Pack)
$20.00
Pickled Pink Foods Perfectly Pickled Peaches (2-Pack)
$20.00
Lowcountry Kettle Chips Sea Salt and Red Wine Vinegar Chips
The newest flavor in Lowcountry Kettle Chips line! Holy City Sea Salt and Red Wine Vinegar Chips Made by Lowcountry Kettle Chips in Charleston.
$24.00
Haand Ripple Large Pasta Bowl - Matte White
Introducing the Ripple Large Pasta Bowl: a versatile and stylish addition to your culinary experience. This low-slung bowl is designed to enhance your dining rituals, whether you're enjoying a comforting bowl of pasta, savoring a hearty soup, or presenting an array of appetizers. The Ripple Large Pasta Bowl boasts an aesthetic reminiscent of hollowed-out river rocks, adding a touch of nature's elegance to your table.
$44.00
Marketplace Books Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul
Author: Kevin BludsoThis is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles-based Bludso's BBQ.Kevin Bludso was born and raised in Compton, California, by a Black Panther-supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny's legendary BBQ stand. In 2008, Kevin opened his own Bludso's BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom's Banana Pudding, Buttermilk Pie, and Kevin's famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso's BBQ Cookbook is also a story about Kevin's family and community. It's a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue. This is more than a cookbook; it's Kevin's incredibly personal story of family, food, and how following your passion sometimes leads you back home.About the AuthorKevin Bludso is a chef, television personality, and two-time Steve Harvey Neighborhood Award Winner. In 2008, he opened Bludso's BBQ, his small takeout stand in Compton, California. It has since grown into an international empire, with a flagship restaurant in Hollywood, a concession stand at the LAFC Soccer Stadium, a location in Proud Bird by LAX, and a sprawling restaurant and bar called San Antone by Bludso's BBQ in the Crown Casino in Melbourne, Australia. He is a judge on The American Barbecue Showdown on Netflix and has appeared on Diners, Drive-Ins and Dives and Bong Appétit, and as a recurring guest judge on Bar Rescue.Noah Galuten is a chef and James Beard Award-nominated cookbook author. He trained in Compton under Kevin Bludso and became the chef of Bludso's Bar & Que and Texas BBQ restaurant in Los Angeles. Noah also co-authored On Vegetables: Modern Recipes for the Home Kitchen with Jeremy Fox.
$33.00
Marketplace Books Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories
Author: Kevin Mitchell, David S. ShieldsGarden & Gun Best Southern Cookbooks pick - Forbes Best New Cookbooks For Travelers pick - 2021 Gourmond International Cookbook Award Finalist - A vivid cultural history of South Carolina's most distinctive ingredients and signature dishesFrom the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical receipts and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region--the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor--from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.About the AuthorDavid S. Shields is Carolina Distinguished Professor of the English Language and Literature Department at the University of South Carolina and the chair of the Carolina Gold Rice Foundation. He is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine and The Culinarians: Lives and Careers from the First Age of American Fine Dining, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.
$38.00
Aussie Select Tikka Masala Lamb Roast
Tikka Masala Lamb roast has the warm toasted flavor profile of classic Masala, balancing cumin, cardamom, coriander, cinnamon, cloves and nutmeg in a robust rub. Made by Aussie Select
$80.00
Haand Ripple Salad Plate (8.5") - Matte White
The Ripple Salad Plate is the stunning centerpiece of the Ripple Dinnerware line. Meticulously crafted to showcase its functionality and elegance, this exquisite piece is designed to perfectly cradle your main dish. The captivating organic lines evoke the serene beauty of a flat river rock, ensuring that each place setting becomes a truly unique work of art. With its graceful low rim and fluid outlines, the Ripple Collection effortlessly adds a painterly touch to your tablescape, transforming every meal into a feast for the senses.
$38.00
Haand Ripple Side Plate (6") - Matte White
Designed with the perfect size for appetizers and desserts, the Ripple Side Plate boasts a unique, slightly skewed circular shape that exudes a relaxed and organic vibe. With their low rim and graceful, fluid outlines, it is a masterpiece that adds a painterly touch to your tablescape. Elevate your dining experience with the Ripple Collection's harmonious blend of form and function.
$26.00
Jack Rudy Cocktail Co. Extra Bitter Tonic
Developed for their UK customers, Jack Rudy's Extra Bitter Tonic ups the dosage of quinine for a richer and drier tonic that lends itself well to a more juniper forward gin.
$13.00
