Marketplace Books Classic Restaurants of Durham
Author: Chris Holaday, Patrick CullomThe story of the restaurant industry in Durham is also the story of a once prosperous tobacco town that suffered through a long decline only to undergo a stunning rebirth. Legendary barbecue restaurants such as Little Acorn, Bullock's and Dillard's and sm
$36.00
Marketplace Books Classic Restaurants of New Orleans
Author: Alexandra KennonEvery New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Souffl Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.About the AuthorKennon, Alexandra: - Alexandra Kennon grew up in the small town of St. Francisville, Louisiana, just a short drive north of New Orleans. After graduating from the Louisiana School for Math, Science and the Arts, she moved down the Mississippi River to attend Loyola University in New Orleans, and the Crescent City's eccentricities and debauchery suited her so well she has since proudly called it home. In addition to writing about Louisiana's rich history, cuisine and culture, Alexandra leads tours of her beloved city and acts for the stage and screen--she is most proud to have originated roles in two Tennessee Williams one-acts.
$36.00
Marketplace Books Lost Restaurants of Memphis
Author: G. Wayne DowdyMemphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard�s Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.About the AuthorDowdy, G. Wayne: - G. Wayne Dowdy is the senior manager of the Memphis Public Libraries history department. He holds a master's degree in history from the University of Arkansas and is a certified archives manager. Dowdy is a contributing writer for the Best Times magazine and Storyboard Memphis. He is the author of A Brief History of Memphis, Hidden History of Memphis and On This Day in Memphis History, which was awarded a Certificate of Merit by the Tennessee Historical Commission.
$35.00
Marketplace Books Carolina Soul: The Down Home Taste of the Carolinas
Author: Chef Jerome BrownCarolina Soul: The Down Home Taste of the Carolinas by Chef Jerome Brown, Personal Chef to the Stars showcases a compilation of family recipes, client favorites and low-calorie meals featuring frog legs, oxtails, marsala meatloaf, and other Southern delicacies indigenous to North and South Carolina."I put everything I could into this book, and I did it with love," said Chef Rome, who has cooked for athletes and celebrities such as Shaquille O'Neal, Colin Powell, Byron Cage and Cam Newton. The former Food Network Star and featured Epcot International Food & Wine Festival chef prides himself on putting a healthy spin on Southern cuisine, helping many of his clients, like former NBA great Shaquille O'Neil, lose weight.Chef Rome has shared his passion for cuisine with a variety of A+ list celebrities, dignitaries and elite professional athletes such as Colin Powell, Shaquille O'Neal, Lamman Rucker, Priscilla Presley, Star Jones, Nancy Kerrigan, Carl Gustaf (King of Sweden), Byron Cage, Mike Bibby, Cam Newton and more. He has earned an international reputation for being trustworthy and results driven. "Chef Rome allowed me, for the first time in my entire career, to lose weight while inactive" stated retired NBA superstar Shaquille O'Neal.Chef Rome was a featured celebrity Chef for two years at the prestigious Epcot International Food & Wine Festival. He has been featured at the Taste of Chicago, the world's largest outdoor food festival.
$33.00
Marketplace Books Cajun Pig
Author: Dixie PochéSouthwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poch traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig.
$35.00
Marketplace Books Beyond Gumbo: Creole Fusion Food from the Atlantic Rim
Author: Jessica B. HarrisFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisineAbout the AuthorHarris, Jessica B.: - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.
$30.00
Marketplace Books Making Groceries: A story of Creole Cooking from a Creole family
Author: Ursula T. Rochon"Making Groceries" - Makin' Groceries is a New Orleans term that, simply put, means going to the grocery store to buy or purchase groceries. Ask any stranger what they think of when you mention "New Orleans" and more often than not "the food" is the first thing that they rave about. Making Groceries is just the beginning of the journey though... to really experience the food means experiencing the meaning behind the food. Many of these recipes were shared during family get-together's and special events where everyone brings their best dish. As you browse through the pictures and short stories you fall in love with food, family, and friends. This is not your "generic" variety cookbook...this is a legacy of love, and cultural expression, passed down through generations, that choose to defy the limits of recipes or ethnicity.
$36.00
Marketplace Books Lily's Little Cajun Cookbook
Author: Eric WilderTake a trip to the bayou with author Eric Wilder. Read a few of his stories and try some of his favorite Cajun and Creole recipes.
$15.00
Marketplace Books Stir the Pot: The History of Cajun Cuisine
Author: Marcelle BienvenuI'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish étouffée, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources.
$17.00
Marketplace Books The 100 Greatest Dishes of Louisiana Cookery
Author: Roy F. Guste Jr.Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouff e, jambalaya with andouille sausage--anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glac e to hearty red beans and rice.
$27.00
Marketplace Books BBQ Bible Cookbook (3rd Edition): Over 50 Barbecue Recipes for Every Meathead & Grill Lover! (BBQ Cookbook)
Author: Olivia RogersThis is the PERFECT barbecue cookbook for every meat lover Keep it next to your grill and always have a new BBQ recipe ready to go What if you could mix it up and cook something different every time you're on the grill? Imagine serving up the most delicious meat dishes (that are different every time) to your friends and family Multi-time best selling cooking author and influencer, Olivia Rogers, shares with you some of her most popular BBQ recipes. With over a million readers and subscribers to her blog, the recipes in this book are the most popular because they are the tastiest and easiest to cook. Not only that, but before she put this book together, she tried and tested each recipe with thousands of meat lovers worldwide who have all given their tick of approval Are you sick of making the same meat and BBQ dishes on your grill? Do you want to surprise family and friends with some new delicious barbecue meals? Or if the idea of having a collection of proven popular BBQ recipes that are ready-to-go when you need them sounds appealing to you... THEN THIS BOOK IS FOR YOU In this book, you will get: Images included with all of the recipes, so you know exactly what your dish will look like before you begin to cook. An entire collection of proven barbecue favorites that taste amazing and aren't difficult to make on the grill. Comprehensive step-by-step instructions for each recipe, including all the ingredients you will need, so that anyone can follow along (even if you're new to the barbecue). Olivia's personal email address for unlimited customer support if you have any questions. And much, much more... Well, what are you waiting for? Grab your copy today by clicking the BUY NOW button at the top of this page
$22.00
Marketplace Books Arkansas Cookery: Retro Recipes from The Natural State
Author: Kat RobinsonChurch and community cookbooks are a great southern tradition. The venerable collections of recipes gathered and shared grow into treasured possessions handed down through families, the go-to for instructions on how to make favorite dishes for every occasion.Author and food historian Kat Robinson has collected hundreds of Arkansas cookbooks from all over the state and across the decades in an effort to preserve beloved family dishes representing what we once ate in The Natural State. This collection of delicacies has been gathered, curated and redacted from these culinary keepsakes. Each of the recipes within this volume was recreated and photographed at the magnificent Culinary Suite at The Writer's Colony at Dairy Hollow in Eureka Springs.From three bean salad to squash fritters, Tallerine to green rice, sweet potato casserole to Coca-Cola cake, you'll find 100 mid-century delights within in full-color splendor.
$22.00
Marketplace Books Everyday Southern Comforts
Author: Steven BakerThere's nothing more comforting than gathering around the table surrounded by good food and good company. This book takes those classic southern recipes you know and love and packs in modern flavor. More than 90 recipes that cover traditional and not-so-traditional dishes from the South. Whether you're cooking for a crowd or supper for two...make it simple and make it delicious!
$20.00
Marketplace Books Bless Your Heart: Saving the World One Covered Dish at a Time
Author: Patsy Caldwell, Amy Lyles WilsonWhat would the South be without deviled eggs at the church potluck, or a family reunion where nobody remembered to make baked beans and sweet tea? Is it possible to celebrate a holiday without crunchy sweet potato casserole? Patsy Caldwell and Amy Lyles Wilson don't think so, either. Every occasion in the South comes with its own essential menu, and they're all here in this collection of time-honored favorites.Want to show your team pride with the spread at your next tailgating bash? Lifelong Southerners Patsy and Amy have got you covered with desserts that boast every color in the SEC. No matter the particular moment of life you encounter, this is your go-to encyclopedia of Southern cooking and traditions around the table.In Bless Your Heart, you'll find dishes such as: Buttermilk Pie with Pecans Beef Stroganoff Cajun Green Beans Chili Cheese Pie Peach Pecan Muffins Bless Your Heart provides recipes that are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life's unexpected events, food is the common denominator in the South. Patsy and Amy understand the craft of Southern cooking, and how few things are as nurturing as a meal lovingly prepared in the traditions of the South.There's a recipe here for every situation in which a Southerner may find themself. You'll enjoy the familiar stories of traditions in Dixie along the way and no doubt pick up a new idea or two of ways to celebrate Southern culture, nourish your loved ones, and make new memories. About the AuthorCaldwell, Patsy: - Patsy Caldwell has been a culinary professional for more than fifty years in a career that has included teaching, catering, cooking, and writing. She is a mother of two and grandmother of two. She lives in Charlotte, Tennessee, next to the water tower with her husband Bill, where they enjoy entertaining anywhere from two to twenty-two people, depending on the occasion.Wilson, Amy Lyles: - Writer Amy Lyles Wilson was born and raised in Jackson, Mississippi. Now based in Nashville, Tennessee, Wilson wrote the text for the New York Times bestselling cookbook Cooking with Friends, and her essay "The Guts to Keep Going," about helping her mother adjust to widowhood, was featured on National Public Radio's "This I Believe" and appears in This I Believe II: More Personal Philosophies from Remarkable Men and Women (Henry Holt, 2008). Wilson holds academic degrees from Millsaps College, the University of Mississippi, and Vanderbilt University Divinity School. An affiliate of Amherst Writers and Artists, she leads writing workshops on such topics as creativity, spirituality, and grief. You can find her at www.amylyleswilson.com.
$30.00
Marketplace Books Farm Fresh Southern Cooking Softcover
Author: Tammy AlgoodIs there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers' market? Every trip yields some new assortment of old favorites and newfound treasures. Whether you shop with a list or purely on impulse, you'll always find the true taste of home at the local farms, roadside stands, and produce markets in your community.These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated.Food personality Tammy Algood shares stories of the South's most dedicated growers and culinary producers, and celebrates these experiences with delicious recipes that will enhance the natural flavors of your latest market haul.In Farm Fresh Southern Cooking, you'll find delicious dishes including: Easy Crust Chicken Pot Pie Revival Strawberry Bread Pea-Picking Salsa Sweet Potato and Shrimp Chowder Parnship and Tart Apple Puree Sweet Cherry Dessert Sauce Farm Fresh Southern Cooking is a collection of Tammy's travels across southern states to find locally grown produce, herbs, farms, and farmers' markets. Explore the recipes that Tammy offers to not only tempt your taste buds but also to expand your horizons with new fresh flavors you may not have ever tried.About the AuthorAlgood, Tammy: - Tammy Algood is a food personality on Nashville's local ABC, CBS, NBC, and Fox affiliates, as well as statewide on PBS. You can hear her food reports and commentary on Nashville radio networks, Clear Channel, and NPR. She conducts cooking schools at various Tennessee wineries and has been published in numerous magazines and newspapers.
$29.00
Marketplace Books Recipes from Miss Daisy's - 25th Anniversary Edition
Author: Daisy KingFor twenty-five years Recipes from Miss Daisy's has been the cookbook of choice for the thousands of people who have enjoyed the warm hospitality and delicious food that were the hallmarks of Miss Daisy's Tearoom in Franklin and in the Green Hills area of Nashville, Tennessee. Now, in response to popular demand, a new edition of the ""wonderful little yellow cookbook"" has been lovingly prepared for those who have nearly worn out their well-thumbed copies as well as generations of Middle Tennesseans who will continue to enjoy it for years to come. The story of Miss Daisy's Tearoom is as interesting as the food served there. When Carter's Court in Franklin was still on the drawing board, the developers recognized the need for a place where ladies could come for lunch. When a turn-of-the-century house was moved there, people exclaimed, ""That's got to be a tearoom,"" and so it was. The restaurant moved to Green Hills in 1982, expanding to a full-service restaurant, and returning to Franklin in 1986 as Daisy's of Carter's Court. The, food in ""Recipes from Miss Daisy's is the same food that was served at the restaurants plus some more wonderful dishes that no proper Southerner could resist. Turkey Divan, Buttermilk Pie, Congealed Cucumber Salad, Sally Lunn Muffins, Creamed Chicken, Festive Cranberry Salad, Marinated Carrots, Fudge Pie, Garden Tomato Stuffed with Tearoom Tuna Salad, Miss Daisy's Beef Casserole (a favorite ), and Tomato Aspic are among the Tearoom favorites that have become classic fare for Middle Tennesseans and across the South. Updated to include serving amounts and to clarify some of the original instructions, this 25th anniversary edition of ""Recipes from Miss Daisy's willearn a well-deserved place in kitchens and on cookbook shelves everywhere.""
$28.00
Marketplace Books Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans
Author: Todd-Michael St Pierre Create a little slice of old NOLA at home with dozens of recipes to cook up a variety of delicious po' boy sandwiches featuring the South's favorite ingredients from spicy Andouille sausage to rich Cajun crab cakes. Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including: - Blackened Shrimp - Andouille Sausage - Barbecue Brisket - Cuban-Style Pork - Fried Oysters - Pecan-Crusted Trout - Fried Alligator Tail - Bánh Mì Style - Creole Crab Cakes About the AuthorTodd-Michael St. Pierre is a Cajun and Creole foodie and New Orleans native. 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 Denver Post and on AOL Food. His work can be seen at ToddStPierre.com.
$19.00
Marketplace Books A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers & Chocolate Gravy
Author: Cindy GrishamUp and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.About the AuthorGrisham, Cindy: - Dr. Cindy Grisham is a historian living in Benton, Arkansas, and is the former interpreter for the Southern Tenant Farmers Museum and the Parkin Archeological State Park. A native of the Missouri Ozarks, Dr. Grisham earned an MA and PhD in Heritage Studies from Arkansas State, as well as an additional MA in political science.
$35.00
Marketplace Books Southern Food: At Home, on the Road, in History
Author: John EgertonHailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one. About the AuthorEgerton, John: - John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the Washington Post, Saturday Review, New York Times Magazine, Atlanta Journal-Constitution, and many other publications. He is author or co-author of more than a dozen books, including The Americanization of Dixie and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South.
$38.00
Marketplace Books Savoring the South: Memories of Edna Lewis, the Grande Dame of Southern Cooking
Author: Angela MulloyEdna Lewis, known throughout the country as the Grande Dame of Southern cooking, often served as guest chef at Mulloy's restaurant where she and Mulloy soon became friends. For more than 10 years, Miss Lewis shared her recipes, techniques, experiences and recollections with Mulloy who compiled them and presents them here. Organized by season, complete menus savor the delights of both significant holidays and more spontaneous occasions--and each includes sumptuous recipes connected to the land and its seasonal bounty. Some are simple dishes of Lewis' childhood, some are those served in Mulloy's restaurant, and some are those Lewis developed throughout her lifetime that made her food so popular. Sprinkled throughout are hints and insights by Lewis to help the home cook prepare the fresh, natural dishes that have been an integral part of the South. Featuring award-winning writing, stunning color photography, and more than 140 mouth-watering recipes, Savoring the South is a must for anyone who loves fine Southern cuisine.
$59.00
Marketplace Books Hot, Hot Chicken: A Nashville Story
Author: Rachel Louise MartinThese days, hot chicken is a "must-try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville-style." Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince's Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold primarily in Nashville's Black neighborhoods--and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville's Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020.About the AuthorRachel Louise Martin is a writer and public intellectual. She holds a PhD in women's and gender history from the University of North Carolina, Chapel Hill. Her work has appeared in O Magazine, Oxford American, The Atlantic online, Bitter Southerner, CityLab, and Catapult. She has been featured on the BBC's Food Chain, KCRW's Good Food, and The Michelle Meow Show.
$22.00
