Marketplace Books El Paso Cook Book
Author: Ladies' Auxiliary of the y. M. C. a.The El Paso Cook Book (1898) was the first cookbook published in that city. The El Paso Cook Book is valuable from an historical standpoint-for what it tells us about El Paso and what it tells us about cookery at the beginning of the twentieth century. It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century.About the AuthorSmith, Andrew: - Andrew F. Smith teaches culinary history at the New School University in Manhattan and serves on the Board of the Culinary Trust. He is the General Editor for the University of Illinois's Food Series and the editor in chief of the Oxford Encyclopedia of Food and Drink in America. He is the author or editor of eight books on food history.
$17.00
Marketplace Books Southern Cook Book
Author: Lillie LustigThis 1935 volume was designed to make traditional Southern cooking accessible to the home cook. Compiled and edited by Lillie Lustig, S. Claire Sondheim, and Sarah Rensel, it contains many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each one a gastronomical delight. The edition is illustrated throughout by the drawings of H. Charles Kellum.
$12.00
Marketplace Books American Cookery
Author: Amelia SimmonsAmerican Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
$12.00
Marketplace Books Blue and Gold Cook Book: Recipes of Quality
Author: Oakland Brewing &. Malting Co (Oakland C, Felix MendelsohnThis 1912 volume, published by the Oakland Brewing & Malting Company of Oakland, California contains simple and elaborate recipes which either contain or would be appropriately served with Blue and Gold Lager.
$18.00
Marketplace Books Ayuda Cook Book
Author: Ayuda Wi CircleThis church cookbook was compiled by the members of the Ayuda Wi Circle of the United Presbyterian Church of Long Beach, California.
$12.00
Marketplace Books Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind
Author: Pinky ColeFrom the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you. With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole's belief that it's fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po'Boy or Oyster Mushroom Parm and everything in between, it won't be long before you will also be declaring Cole's timeless mantra: Eat Plants, B*tch!About the AuthorCole, Pinky: - Pinky Cole is a Jamaican American restaurateur and founder of Slutty Vegan, a plant-based burger restaurant chain based in Atlanta. She first became vegan in 2014 and opened her first Slutty Vegan food truck specializing in vegan burgers in September 2018. Now, she has opened restaurants and created the Pinky Cole Foundation, which seeks to empower generations of color to win in life, financially, and in the pursuit of their entrepreneurial goals. Eat Plants, B*tch is her first book.
$32.00
Marketplace Books The Hot Brown: Louisville's Legendary Open-Faced Sandwich
Author: Albert W. a. SchmidThe Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers--scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.About the AuthorAlbert W. A. Schmid is the award-winning author of many books, including The Kentucky Bourbon Cookbook, The Manhattan Cocktail, The Old Fashioned, and The Beverage Manager's Guide to Wines, Beers, and Spirits.
$17.00
Marketplace Books Outer Banks Cookbook: Recipes & Traditions from North Carolina's Barrier Islands
Author: Elizabeth WiegandMore than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina's coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.About the AuthorElizabeth Wiegand is a North Carolina native and author of The New Blue Ridge Cookbook. Her articles on food, travel, and design have appeared in the Washington Post, Southern Living, Our State, and Edible Piedmont. She maintains a blog at CarolinaFoodie.blogspot.com, and is a member of the Southern Foodways Alliance. She has been cooking, fishing, sailing and searching for good food along NC's coast for over four decades. Wiegand, a farmer's daughter, grew up landlocked on a farm that's been in her family since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. She's traveled and eaten her way though France, the Caribbean, Central America, and all over the United States, and shares her love of cooking, collecting food stories and spreading the gospel of eating local by teaching, speaking, and television cooking demo's. She lives in Raleigh, NC.
$32.00
Southern Art Company K-Spice Seasoning
Looking for a versatile seasoning that combines the bold flavors of Korean spices with the rich taste of umami? Look no further than Southern Art Company's K-Spice Seasoning! Whether you're seasoning your favorite dishes, adding a kick to your veggies, or using it as a dry rub, this seasoning is the perfect way to let your taste buds run wild.
$8.99
Haand Ramekin - Fern
The petite ramekin is expertly designed to accommodate pinches of seasonings and spices or controlled amounts of liquid, such as flavorful chile oil or tangy vinegar. Its compact size allows for precise measurement and controlled pouring, ensuring that you have complete mastery over your culinary creations.
$18.00
Haand Skali Coupe Salad Plate (8") - Terra
The Skali Coupe Salad Plate is a versatile essential that effortlessly transitions from casual dinners to delightful lunches. This remarkable plate shines as a salad centerpiece or as a perfect companion for sides to elevate your dining experience. Immerse yourself in its unparalleled functionality and style, as it gracefully accompanies any meal.
$36.00
Marketplace Books Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking
Author: Margaret Li, Irene LiYou're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there.But instead...you pick up this cookbook. In no time you've prepared a Make-It-Your-Own Stir-Fry and How-You-Like-It Savory Pancakes, plus a Mix-and-Match Fruit Galette that you'll have for dessert. Time to celebrate--you're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly--a delicious dinner is on the table! Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household--moments standing before an overfull pantry or near-empty fridge, not sure what to do with an abundance of summer tomatoes or the last of the droopy spinach. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you why smoothies are your secret weapon; how to freeze (almost) anything; why using your senses in the kitchen (including common sense!) is more important than so-called shelf-life. Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this cookbook/field guide is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.
$30.00
Marketplace Books Southern Vegetarian Cookbook Softcover
Author: Justin Fox Burks, Amy LawrenceAnyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate.In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible but a pursuit brimming with vine-ripened possibility.Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking.The Southern Vegetarian Cookbook is filled with techniques, ingredients and dishes loved so dearly throughout the region including: Lemon Zest and Thyme Pimento Cheese, Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette, Okra Fritters with Creole Mustard Sauce, Vegetarian Red Beans and Rice with Andouille Eggplant, Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing, Grilled Peach Ice Cream and more! Despite the stigma that the South is one big feast of meaty indulgence, Burks and Lawrence are adding health substance to the definition of Southern food.Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.
$29.00
Haand Skali Dinner Bowl - Terra
The Skali Dinner Bowl is a unique masterpiece that resides in a rarefied category—the sweet spot within the intersection of Plate, Bowl, and Serving piece. Are you seeking a plate that embodies the essence of a bowl? Or perhaps a bowl that exudes the functionality of a plate? Look no further, for you have discovered the Skali Dinner Bowl. With its open form, this versatile piece not only impeccably displays your food but also frames it, adding an elevated touch to the contents within. It embraces a classic and vernacular shape that seamlessly integrates into the Skali collection, while still possessing a delightful touch of uniqueness that complements the Ripple Collection flawlessly.
$49.00
Haand Sharing Bowl - Birch
The Sharing Bowl is expertly designed to elevate your family-style dining experiences. This generously-sized bowl serves as the perfect vessel for holding a variety of delectable dishes. From a heaping portion of wilted spinach to a large, vibrant salad for one, the Sharing Bowl accommodates it all with grace and style.
$55.00
Haand Dessert Bowl - Matte White
The Dessert Bowl is expertly crafted with the ideal size to accommodate your post-dinner indulgences. Whether it's a delightful scoop of ice cream or a handful of fresh, juicy berries, this bowl is designed to enhance your after-dinner treats. But its versatility extends beyond desserts alone. The Dessert Bowl is also perfect for serving a side of rice, adding a touch of elegance to your culinary creations. Additionally, it seamlessly fits into a tapas spread, allowing you to showcase a variety of delectable bites. We've even discovered its unique potential—it doubles as a handy vessel for preparing the perfect amount of salad dressing for two.
$23.00
Haand Breakfast Bowl - Matte Black
The Breakfast Bowl is a beautifully crafted medium-sized bowl that is perfect for your morning bowl of cereal, oatmeal, or yogurt.
$37.00
Haand Taper Mug (10 oz) - Concrete
The Taper Mug in concrete is a true testament to the perfect blend of functionality and artistry. While you may find similar forms from an Ikea shopping spree, there's a reason why this style has become a staple in everyone's collection. The tapered design not only retains the warmth of your beverages for longer periods, thanks to its reduced surface area exposed to the air, but it also effortlessly fits into cup holders with ease. Experience the ultimate convenience and comfort as the meticulously crafted handle provides excellent leverage, while maintaining a surprisingly thin and undulating aesthetic. The Haand touch truly shines through, as the tapered mug showcases a subtly wonky, waverly rim that sets it apart.
$40.00
Haand Taper Mug (10 oz) - Matte Black
The Taper Mug in matte black is a true testament to the perfect blend of functionality and artistry. While you may find similar forms from an Ikea shopping spree, there's a reason why this style has become a staple in everyone's collection. The tapered design not only retains the warmth of your beverages for longer periods, thanks to its reduced surface area exposed to the air, but it also effortlessly fits into cup holders with ease. Experience the ultimate convenience and comfort as the meticulously crafted handle provides excellent leverage, while maintaining a surprisingly thin and undulating aesthetic. The Haand touch truly shines through, as the tapered mug showcases a subtly wonky, waverly rim that sets it apart.
$40.00
Haand Skali Coupe Side Plate (6") - Terra
The Skali Coupe Side Plate is a versatile beauty that is the perfect companion for side dishes or as a charming bread plate. Its adaptability knows no bounds, seamlessly fitting into your culinary mise en place or even finding a place in your bedroom or bathroom to stylishly organize your cherished trinkets.
$29.00
Haand Skali Coupe Dinner Plate (10.5") - Terra
The Skali Dinner Coupe Dinner Plate is a versatile masterpiece that combines the elegance of a traditional dinner plate with practicality for shared dining experiences. Crafted with higher sides, this exquisite piece offers a generous surface area, making it ideal not only for individual servings but also as a stunning passed dish for communal sides.
$50.00
Marketplace Books Southern Biscuits
Author: Nathalie Dupree, Cynthia Stevens Graubart Nothing Says Comfort Like A Southern Biscuit Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits. She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina. Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40 Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use.Award: Pat Conroy Southern Book Prize - FinalistAbout the AuthorDupree, Nathalie: - Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.Graubart, Cynthia Stevens: - Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
$27.00
Marketplace Books The Wiley Canning Company Cookbook: Recipes to Preserve the Seasons
Author: Chelsea J. O'LearyLOCAL. LASTING. DELICIOUS.The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family.Chelsea J. O'Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live--a downtown high-rise, suburban bungalow, or countryside ranch--these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers' market.As you use this cookbook, you will become a steward of your local land, farms, and home.INSIDE YOU'LL FIND: \nA case for why home food preservation matters today more than ever \n45 seasonal canning, pickling, preserving, and freezing recipes \nTips and tricks to create an intuitive and efficient workflow in your kitchen\nThe history, science, and safety of home food preservation \nResources to further expand your personal preserving practice\nAbout the AuthorChelsea J. O'Leary is a Nashville-based artist, entrepreneur, and home food preserver. She is the founder and owner of Wiley Canning Company, a company dedicated to canning, pickling, and preserving local and seasonal fruits and vegetables. Chelsea creates recipes and hosts workshops to teach others to can, pickle, and preserve as well. She explores photography through both a film and digital format, and she is especially drawn to photographing fruits and vegetables. When she is not canning, pickling, preserving, or creating photographs, she values and seeks meaningful, curiosity-driven dialogue with others. She loves to write and run, in the woods or through the city, and she cherishes time spent with her husband, Jared, and son, Sullivan. You might find them at a local farmers' market, park, or nearby wooded trail.
$38.00
Marketplace Books Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
Author: Alexander Smalls, Jj Johnson, Veronica ChambersWinner of the James Beard Award for Best American Cookbook "Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine."-- Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, "somewhere between Harlem and heaven." This book branches far beyond soul food to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn't fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton's Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. "This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders. -- Chef Pierre Thiam About the AuthorAlexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton's. As the former chef/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene--including cooking at the James Beard House and being named one of Zagat's 19 NYC Restaurant Power Players. His memoir and cookbook, Grace the Table, features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York. Joseph "JJ" Johnson is a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York's most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton's--and to cook in Ghana at the country's leading boutique hotel, Villa Monticello. He was named one of Rolling Stone's ten breakthrough rock star chefs in 2016, one of Zagat's and Forbes's 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York. Together, co-owner Alexander Smalls and Executive Chef J.J. Johnson won Esquire's Best New Restaurant in America for the acclaimed Harlem restaurant The Cecil, which is now part of Minton's. Veronica Chambers is the bestselling coauthor of 32 Yolks with Eric Ripert and Yes, Chef by Marcus Samuelsson and the critically acclaimed author of Mama's Girl and The Meaning of Michelle.
$41.00
