Marketplace Books Don't Count the Tortillas: The Art of Texas Mexican Cooking
Author: Adán MedranoFrom an early age, Chef Adán Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. "Don't Count the Tortillas" offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community--one bound by shared memories of the art that this book honors.About the AuthorMedrano, Adán: - Chef and food writer Adán Medrano holds the Certificate in Culinary Arts from the Culinary Institute of America. Now living in Houston, he grew up in San Antonio, Texas, and northern Mexico, where he developed his expertise in the flavor profile and techniques of indigenous Texas Mexican foods. Medrano is also author of Truly Texas Mexican: A Native Culinary Heritage in Recipes.
$33.00
Marketplace Books Jay Ducote's Louisiana Outdoor Cooking
Author: Jay Ducote, Cynthia Lejeune NoblesFrom Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and coauthor Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote's popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish touff e Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese-Stuffed Jalape os, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote's Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.About the AuthorJay Ducote is a chef, blogger, food and beverage writer, radio host, and culinary personality. He has appeared on numerous cooking and reality competition shows. His Bite & Booze radio show received a Taste Award for Best Food or Drink Radio Broadcast and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters. Cynthia LeJeune Nobles is a New Orleans-based food writer and the author of several books on cooking and Louisiana foodways, including "A Confederacy of Dunces" Cookbook: Recipes from Ignatius J. Reilly's New Orleans and The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat.
$38.00
Marketplace Books Southern Snacks: 77 Recipes for Small Bites with Big Flavors
Author: Perre Coleman MagnessThis cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you'll need for any event, whether a football game, a party, or, if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors. Highlighting local ingredients and traditional techniques, these snacks--from Fried Dill Pickles with Delta Comeback Sauce to Louisiana's Natchitoches Meat Pies and Charleston's Benne Wafers--shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again. About the AuthorMagness, Perre Coleman: - Perre Coleman Magness is the author of Pimento Cheese: The Cookbook and The Southern Sympathy Cookbook.
$33.00
Marketplace Books Southern Christmas Cookbook: Inspired Ideas for Holiday Cooking and Decorating
Author: Robert GilillandMakes a wonderful holiday gift or stocking stuffer for anyone that loves cooking and baking holiday desserts
$18.00
Marketplace Books A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia
Author: Bernard L. HermanNestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. About the AuthorHerman, Bernard L.: - Bernard L. Herman is George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill.
$27.00
Marketplace Books Bacon: A Savor the South Cookbook
Author: Fred ThompsonFrom the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles. About the AuthorThompson, Fred: - Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate, among other books.
$21.00
Marketplace Books Cooking the Gullah Way, Morning, Noon, and Night
Author: Sallie Ann RobinsonSallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.Reflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. About the AuthorRobinson, Sallie Ann: - Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.
$22.00
Feridies Salted Cashews
OU Kosher Certified Non-GMO Project Verified No additives No preservatives Lightly roasted and salted Feridies cashews make for a great snack! These whole cashews are packed with flavor and plump in size.
$25.00
Marketplace Books The Southern Bite Cookbook: More Than 150 Irresistible Dishes from 4 Generations of My Family's Kitchen
Author: Stacey LittleIn the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family.Whether it's fried chicken or pimento cheese, fruit salad or meatloaf, everybody's family does it a little differently. The Southern Bite Cookbook is a celebration of those traditions and recipes every Southern family is proud to own.It's the salads and sandwiches that's mandatory for every family reunion and the hearty soups that are comforting after a long day. It's the Sunday Dinner that graces the Easter table every year.If you're lucky enough to hail from the South, you'll no doubt find some familiar favorites from your own family recipe archives, along with a whole slew of surprises from southern families a lot like yours.In The Southern Bite Cookbook, Little shares some of his favorite, delicious dishes including: Pecan Chicken Salad Glazed Ham Turnip Green Dip Chicken Corn Chowder Cornbread Salad No matter what's cooking, Little's goal is the same: to revel in the culinary tradition all Southerners share.The Southern Bite Cookbook has all of the best recipes that brings people together and the meals our families will cherish for generations to come.
$27.00
Marketplace Books Home Sweet Home Cookbook
Author: Publications International LtdWarm the hearts of family and friends with comfort foods served straight from your kitchen. Choose from more than 90 tasty recipes for delicious comfort foods that remind you of home. Recipes include: Classic Apple Pie, Simple Roasted Chicken, Sawmill Biscuits and Gravy, Old-Fashioned Chicken with Dumplings and more! Chapters include: Hearty Breakfasts; Satisfying Snacks; Simmering Soups; Meaty Main Dishes; Fantastic Vegetables and Sides; Delicious Desserts. More than 85 recipes are accompanied by a full-page photo. 192 pages. You'll always find the perfect recipe combination to cook and share.About the AuthorPublications International Ltd: - Publications International, Ltd. US Amazon Store: amazon.com/publicationsinternational
$16.00
Marketplace Books Vibration Cooking: or, The Travel Notes of a Geechee Girl
Author: Vertamae Smart-GrosvenorVibration Cooking was first published in 1970, not long after the term "soul food" gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black "consciousness raising." In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, "where the bohemians lived and let live." Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat's nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae's grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn't accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. "When I cook, I never measure or weigh anything," writes Smart-Grosvenor. "I cook by vibration." This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor's approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.About the AuthorVertamae Smart-Grosvenor is a poet, actress, culinary anthropologist, and writer. She is the author of "Thursdays and Every Other Sunday Off: A Domestic Rap," "Vertamae Cooks in the Americas Family Kitchen," and "Vertamae Cooks Again: More Recipes from the Americas Family Kitchen." She has served as a correspondent and host for National Public Radio and written for the "New York Times," the "Village Voice," the "Washington Post," "Life," "Ebony," and "Essence.""
$27.00
Marketplace Books Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz (Repackage)
Author: Todd-Michael St PierreDive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Trem , jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Trem by serving up its down-home dishes and new twists on classic New Orleans favorites like: - Muffuletta Salad - Chargrilled Oysters - Crawfi sh and Corn Beignets - Shrimp and Okra Hushpuppies - Chicken and Andouille Gumbo - Roast Beef Po' Boy - Creole Tomato Shrimp Jambalaya - Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Trem , this book will have your taste buds tapping to the beat of a big brass band.About the AuthorTodd-Michael St. Pierre, Cajun/Creole Foodie and south Louisiana native, is the author of popular cookbooks, like Taste of Tremé, A Streetcar Named Delicious & The Southern Po'Boy Cookbook! And of Children's picture books, including, The Louisiana State Bird Pageant, Chicory & Roux (A Pelican Publishing title) & A Woolly Mammoth on Amelia Street! Coming soon "Sabrina's Sombrero" a bilingual book from Prytania Press! He has served as a judge for The Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Advocate, The Times-Picayune, The Denver Post, The Christian Science Monitor, The Daily Meal, Southern Living Magazine, Louisiana Cookin' Magazine and on AOL Food. He also contributes, as a writer, to elementary and middle-school textbooks published by Oxford University Press, McMillan, Pearson & HarperCollins! His website is LouisianaBoy.com
$32.00
Marketplace Books A Taste of Texas Ranching: Cooks and Cowboys
Author: Tom Bryant, Joel BernsteinWelcome to the world of Texas ranching, where "come 'n' get it" is the national anthem, the kitchen is the most important room in the house, meals become staff meetings, and the cook is a treasured member of the outfit. After all, hungry cowboys need hearty, hot meals that'll stretch the buttons on their Levi's to keep them going. A Taste of Texas Ranching takes readers to more than thirty ranches in the Lone Star State and introduces them to the cook at each one. Not only do these talented souls share their best recipes (including buttermilk pie and West Texas chili), they offer colorful viewpoints of life on the range and spin a yarn or two. A cookbook, history book, geography book, story book, and a book about western America, A Taste of Texas Ranching serves up a slice of life along with a piece of the pie.About the AuthorJoel H. Bernstein, a writer and working cowboy from Peralta, New Mexico, has written books and magazine articles about ranching and cowboys in the modern West. He has taught, written, rodeoed, and cowboyed in Wyoming, Montana, and New Mexico.Georgia-born Tom Bryant, founder of Horse and Rider and Rocky Mountain Rider magazines, began his writing career after a "cowboy wreck" in Montana kept him out of the saddle for long enough to finish a story. His work has appeared widely in print and broadcast.
$24.00
Marketplace Books Soul Food Advisor: Recipes and Tips for Authentic Southern Cooking
Author: Cassandra HarrellCassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama's many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family's large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. Soul Food Advisor shares more than 150 of Harrell's personal and family recipes--from Big Mama's Neck Bone Soup to Harrell's own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. Both home and professional cooks, as well as food historians, will embrace Harrell's celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, Soul Food Advisor reveals the secrets of southern cooking, one dish at a time.About the AuthorCassandra Harrell, author of two cookbooks, Soul Food Lovers' Cookbook and Unforgettable Appetizers, owned and operated an award-winning catering business specializing in southern cuisine. She returned to her home state in 2004 and lives in Jackson, Tennessee, with her husband, Earl, a renowned barbecue chef.
$33.00
Sam Jones BBQ Whole Hog BBQ: The Gospel of Carolina Barbecue - Signed Copy
Sam Jones Whole Hog BBQ: The Gospel of Carolina Barbecue - Signed Copy tells the story of his family’s BBQ lineage, and the important role BBQ plays in North Carolina’s food heritage.
$38.00
Marketplace Books Texas Is Chili Country: A Brief History with Recipes
Author: Judy AlterTexans love to eat, and one dish they can't get enough of is chili--so much so that chili con carne is Texas's state meal. This seemingly simple staple of Texan identity proves to be anything but, however. Beans or no beans? Beef, pork, or turkey? From a can or from scratch? Texas Is Chili Country is a brief look at the favored fare--its colorful history, its many incarnations, and the ways it has spread both across the country and the world. The history includes chuckwagon chili, the chili queens of San Antonio, the first attempts at canned chili, the development of chili societies and the subsequent rivalries between them, and the rise of chili cook-offs. And what would a book about chili be without recipes? There are no-fat recipes, vegan recipes, and recipes from Mexican-American cooks who have adapted this purely American food. Some have been tried, but many are taken on faith. Recipes are included from state celebrities such as Ladybird Johnson, Governor Ma Ferguson, and chili king Frank X. Tolbert.About the AuthorJudy Alter retired from Texas Christian University Press after thirty years, twenty of them as director. At the same time she developed her own writing career, focusing primarily on women of the American West. Now she writes fiction and nonfiction for all ages. She lives in Fort Worth.
$22.00
Marketplace Books Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
Author: Timothy Charles DavisNashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of "Return to Hot Chicken", Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.About the AuthorDavis, Timothy Charles: - Timothy Charles Davis has written for a host of outlets, including Saveur, the Christian Science Monitor, Gastronomica, Mother Jones, Salon.com, and The Oxford American. He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge in Myrtle Beach, SC. He contributed as an associate editor for Gravy, the official magazine of the Southern Foodways Alliance, and was also a co-writer of The Southern Foodways Alliance Community Cookbook. He lives in Nashville, TN, where he's written for outlets including Nashville Scene, Nashville Lifestyles, and The East Nashvillian, and worked in more restaurant kitchens than he'd care to mention. He's a "hot, extra bread, extra pickles" kind of guy, sometimes dropping down to a "medium" for a few weeks in the interest of self-preservation.
$25.00
Marketplace Books The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat
Author: Cynthia Lejeune NoblesThe world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals--from fried chicken and crawfish en cro te to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the Grand Old Lady as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes--including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more--proportioned and tested for home kitchens. The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.About the AuthorA member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.
$33.00
Marketplace Books Lost Restaurants of Asheville
Author: Nan K. ChaseAsheville has been a restaurant town for two centuries, since stagecoaches arrived bringing the first tourists. Neighborhood caf s and busy lunch counters, raucous roadhouses and white-linen dining rooms provided the backdrop for much of Asheville's development as a world-class foodie destination. Some, like the Stockyard Cafe and Three Brothers Restaurant, have vanished without a trace, while others, including the Art Deco S&W Cafeteria and the Woolworth soda fountain, are easy to spot because they have barely changed. Longtime residents will recognize recipes for Rabbit's apple cinnamon pork chops and High Tea Caf 's Eggnog Colbert. Author Nan K. Chase reveals the hidden history of Asheville's restaurants, including the struggles of desegregation and the decades when downtown Asheville was almost dead.About the AuthorChase, Nan K.: - Award-winning investigative reporter Nan K. Chase has written for the New York Times, Wall Street Journal, Washington Post and Miami Herald, as well as for magazines including Air & Space, Atlanta Magazine and Blue Ridge Country. She is the author of Asheville: A History and several other books. Nan is an avid gardener and shares her work @drinktheharvest.
$39.00
Marketplace Books Lost Restaurants of Charleston
Author: Jessica SurfaceOnce a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flamb ed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef. Diners became regulars at Kitty's Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston's love of food. About the AuthorSurface, Jessica: - Jessica Surface is a certified tour guide with the city of Charleston. She started Chow Down Charleston Food Tours in 2014 with her husband, Reid, which focused on showcasing smaller, off-the-beaten-path restaurants that people have a tendency to overlook when they visit the city. In her spare time, Jessica also works as a pediatric occupational therapist and lives in Mount Pleasant with her husband and two dogs, Stu and Dori.
$35.00
Marketplace Books Equinox: Seasonally Inspired Petit Gateaux
Author: Chef Kristin BrangwynneFollow along on a seasonal journey explaining the unique flavor combinations that can create inspiring and delicious petit gateaux. Utilizing the equipment and tools in a kitchen, I am able to demonstrate that you do not need high end equipment or a professional space to create works of art. Each season showcases classic pairings that fit the time of year as well as unique choices that might surprise you but none of which will disappoint. Enjoy, bake, create.
$29.00
Marketplace Books Grill It or Skillet
Author: Jane VogelSimple Ingredients + Simple Prep = Simply Delicious From the Food Network to your daily news source and everywhere in between, it's clear that America is in the middle of a food revolution Local, sustainable, healthy, organic ... and complicated Jane Vogel is here to change all that, with a book of recipes that are easy to prepare, tasty, and nourishing to body and soul. Jane learned the basics of her craft as an outdoor enthusiast, becoming a camping gourmet with minimal tools and ingredients. These skills translate beautifully to the everyday kitchen - but also to the park, tailgate, and cabin ... or back to the campground that inspired many of her recipes and techniques. All of the recipes in Grill It or Skillet can be prepared on a gas or charcoal grill, over an open fire, or on a stove. All you need is a skillet, a small pan, and some aluminum foil. No need to visit a fancy kitchen shop or keep a dictionary nearby to look up ingredients you've never heard of ... just delicious food to share with friends and family. Pick up Grill It or Skillet and start your own food revolution - today
$20.00
Marketplace Books Down Home Texas Cooking
Author: James StromanTreat yourself to a genuine taste of Texas with this collection of authentic and savory dishes as broad as the Texas sky and as hearty as a cowboy's laugh. James Stroman traveled the Lone Star State and collected the special recipes that have become traditional mealtime favorites with Texas families. These best-loved dishes include spicy Creole cuisine, splendid Tex-Mex offerings, classic Texas fare, and delectable Gulf Coast seafood. And for the carb-counters out there, a special icon has been added to draw attention to the low and no-carb recipes. From hors d'oeuvres to dessert, the recipes in Down Home Texas Cooking are as rich and varied as Texas itself.About the AuthorJames Stroman, author of the bestselling Great Country Inns of America Cookbook, has been a White House Fellow, personal assistant to Dallas Cowboy's owner Clint Murchison, and owner of his own food company. He lives in Dallas, Texas.
$20.00
Marketplace Books Cooking Texas Style: Traditional Recipes from the Lone Star State
Author: Candy Wagner, Sandra MarquezJust remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the comfort foods we love best. Thirty years after its first publication, popular acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking.Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez. You'll find classic Texas dishes such as chicken-fried steak, barbecue, chili, guacamole, and cornbread hot with jalapeños, as well as novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Organized for easy reference, all the recipes are clearly explained, simple to prepare, and simply delicious. Cooking Texas Style is an invaluable addition to the kitchen bookshelf of anyone interested in cooking--and eating--Texas style.About the AuthorCANDY WAGNER and SANDRA MARQUEZSisters Candy Wagner and Sandra Marquez are sixth-generation Texans who trace their ancestry back to John Coker, a scout in the Battle of San Jacinto, and to the German pioneers who first settled New Braunfels.
$24.00
