Marketplace Books When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers
Author: America's Test KitchenA first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South. Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine! Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. 70+ voices paint a true picture of the South: Emmy Award-winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important--and fascinating--context throughout. 300 Recipes--must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve. Recipe headnotes contextualize your cooking: Learn Edna Lewis' biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon." Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.About the AuthorCurrently residing in Texas, Julia Child Award recipient, journalist, and Cook's Country Editor-in-Chief Toni-Tipton Martin is the force behind the James Beard and IACP Award-winning book Jubilee as well as The Jemima Code and the newly released Juke Joints, Jazz Clubs & Juice. North Carolina-born Morgan Bolling is Cook's Country Executive Editor and TV personality. She is a Southern cooking and barbecue expert. Together, their knowledge spans the culinary traditions of the South, which they aim to promote and share.
$40.00
Murhelvic Woodworks Pecan Wood Charcuterie Board no.36 - 20x21
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$275.00
Murhelvic Woodworks Pecan Wood Charcuterie Board no.35 - 18x24
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$215.00
Murhelvic Woodworks Pecan Wood Charcuterie Board no.34 - 13x26
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$265.00
Murhelvic Woodworks Pecan Wood Charcuterie Board no.33 - 13x16
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$265.00
Marketplace Books Our South: Black Food Through My Lens
Author: Ashleigh ShantiRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed-topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it's like to cook--and live--as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina's Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae's larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Ashleigh's culinary journey culminates in Our South, where each dish speaks deeply to its origins, revealing the true story of Black food in the region and the many pleasures of the South you can savor at home, wherever that may be.About the AuthorAshleigh Shanti has been working in restaurants since she was a teenager. She graduated from culinary school at Baltimore International College in 2013 and went on to stage at Minibar in Washington, D.C., and act as culinary assistant for Vivian Howard before becoming chef de cuisine at John Fleer's Benne on Eagle in Asheville, North Carolina. Today, she is the chef-owner of Good Hot Fish in the same city. She was named an Eater Young Gun in 2019 and was a finalist for the James Beard Rising Star Chef of the Year award in 2020. She also competed in season 19 of Bravo's Top Chef. Raised from Virginia Beach, Virginia, she now lives in Asheville with her wife, Meaghan, and their dog, Roux.
$40.00
Marketplace Books The Lee Bros. Charleston Kitchen: A Cookbook
Author: Matt Lee, Ted LeeLet James Beard Award-winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America's most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston's fabled "Rainbow Row," brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city's most iconic dishes done right, including She-Crab Soup, Hoppin' John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today's Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston's best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city's food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis's signature during her tenure at Middleton Place Restaurant, and Cheese Spread la Henry's, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.Award: Pat Conroy Southern Book Prize - FinalistAward: IACP Crystal Whisk Award - WinnerAbout the AuthorMATT LEE and TED LEE, founders of The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, grew up in Charleston, South Carolina. They are the authors of The Lee Bros. Southern Cookbook, which won the James Beard Award for Cookbook of the Year in 2007, and The Lee Bros. Simple Fresh Southern, which won the IACP award for Best American Cookbook in 2011. They are contributing editors for Travel + Leisure and contributors on Cooking Channel's Unique Eats.
$44.00
Marketplace Books Wildsam Field Guides: Atlanta
Author: Taylor BruceWildsam Field Guides: Atlanta reveals theSouth's largest city through local stories, travel intel and modern lore, seeking out the real and rooted things, what's truly authentic and sharing the soul of a place, for travelers and locals alike.Explore this progressive Southern hub, including: Interviews with Marian Liou, Steven Satterfield, Jason Ward and more Expert picks for southern breakfast, barbecue, vinyl, fishing gear, roller rinks, live music and more The artists who built the Southern hip hop movement An illustrated map on where to find the best chicken wings Archival treasures about Coca-Cola, Waffle House, Hank Aaron, the Olympics and more Thoughtful explorations into the city's prestigious HBCUs Original essays from Dr. Regina Bradley and Susan Rebecca White Civil rights heroes of note, including an oral history of Dr. Martin Luther King, Jr.'s funeral About the AuthorBruce, Taylor: - Taylor Bruce is the Founder and Editor-in-Chief of Wildsam Field Guides. He grew up on his family farm on the border of Georgia and Alabama. Taylor studied writing at Vanderbilt University, and, after, wrote freelance for magazines such as Men's Journal, Oxford American and National Geographic Adventure, among others. He took a full-time writer's post at Southern Living in 2007. After moving to New York and pursuing an MFA in Creative Writing at Brooklyn College, Taylor launched Wildsam out of his 500-square foot apartment in 2012. The original Nashville guide caught the attention of national media and thoughtful travelers alike, and in 2015, National Geographic awarded Wildsam the Traveler 50 award. Taylor lives in Austin, Texas, with his wife, Robin, and two sons, Booker and Truett.
$22.00
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$35.00
![Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook] by Yonan, Joe](//localpalatemarketplace.com/cdn/shop/files/CoolBeans.jpg?crop=center&height=645&v=1728585620&width=645)
Marketplace Books Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
Author: Joe YonanUnlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer "This is the bean bible we need."--Bon Appétit JAMES BEARD AWARD NOMINEE - ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, WiredAfter being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrilling dinners, lunches, breakfasts--and even desserts!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 Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 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.
$30.00
Marketplace Books Bayou: Feasting Through the Seasons of a Cajun Life
Author: Melissa M. MartinAward-winning author of Mosquito Supper Club, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life's big and small moments * Named one of Publishers Weekly's Top 10 Cookbooks for Fall 2024 People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion. About the AuthorMelissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appétit, Food & Wine, NPR, The Splendid Table, Eater, and Epicurious, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper.
$35.00
Marketplace Books Just a Few Miles South: Timeless Recipes from Our Favorite Places
Author: Ouita MichelFor twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.About the AuthorOuita Michel is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo's Top Chef series. She lives in Midway, Kentucky.Sara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida.Genie Graf is the special projects director at the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.
$27.00
Beaufort Olive Oil Co. Garlic Olive Oil
$18.00
Beaufort Olive Oil Co. Cranberry Pear White Balsamic Vinegar
$18.00
Beaufort Olive Oil Co. Basil Olive Oil
$18.00
Beaufort Olive Oil Co. Jalapeno White Balsamic Vinegar
$18.00
Beaufort Olive Oil Co. Lemon Olive Oil
$18.00
Beaufort Olive Oil Co. Orange Olive Oil
$20.00
Beaufort Olive Oil Co. Butter Olive Oil
$18.00
Beaufort Olive Oil Co. Baklouti Green Chile Olive Oil
$20.00
Beaufort Olive Oil Co. Blackberry Ginger Balsamic Vinegar
$18.00
Beaufort Olive Oil Co. Sicilian Lemon White Balsamic Vinegar
$18.00
Beaufort Olive Oil Co. Cinnamon Pear Balsamic Vinegar
$18.00
![Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook] by Yonan, Joe](http://localpalatemarketplace.com/cdn/shop/files/CoolBeans.jpg?crop=center&height=645&v=1728585620&width=645)
