Marketplace Books New Southern Cooking
Author: Nathalie DupreeHere on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings--including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone ) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.About the AuthorNATHALIE DUPREE is a recipient of the Cordon Bleu Advanced Certificate. She has hosted more than three hundred top-rated television cooking shows on PBS, the Learning Channel, Star TV, and the Food Network. She founded Rich's Cooking School in 1972 and has taught more than ten thousand students around the world. She is the author of eleven cookbooks, including New Southern Cooking and Nathalie Dupree's Southern Memories (both Georgia) and her most recent, Mastering the Art of Southern Cooking. She lives in Charleston, South Carolina, with her husband, Jack Bass.
$28.00
Marketplace Books Eat Drink Delta: A Hungry Traveler's Journey Through the Soul of the South
Author: Susan PuckettThe Mississippi Delta is a complicated and fascinating place. Part travel guide, part cookbook, and part photo essay, Eat Drink Delta by veteran food journalist Susan Puckett (with photographs by Delta resident Langdon Clay) reveals a region shaped by slavery, civil rights, amazing wealth, abject deprivation, the Civil War, a flood of biblical proportions, and--above all--an overarching urge to get down and party with a full table and an open bar. There's more to Delta dining than southern standards. Puckett uncovers the stories behind convenience stores where dill pickles marinate in Kool-Aid and diners where tabouli appears on plates with fried chicken. She celebrates the region's hot tamale makers who follow the time-honored techniques that inspired many a blues lyric. And she introduces us to a new crop of Delta chefs who brine chicken in sweet tea and top stone-ground Mississippi grits with local pond-raised prawns and tomato confit. The guide also provides a taste of events such as Belzoni's World Catfish Festival and Tunica's Wild Game Cook-Off and offers dozens of tested recipes, including the Memphis barbecue pizza beloved by Elvis and a lemon ice-box pie inspired by Tennessee Williams. To William Faulkner's suggestion, "To understand the world, you must first understand a place like Mississippi," Susan Puckett adds this advice: Go to the Delta with an open mind and an empty stomach. Make your way southward in a journey measured in meals, not miles.About the AuthorSUSAN PUCKETT is a native of Jackson, Mississippi, and a graduate of the University of Mississippi. She was the food editor at theAtlanta Journal-Constitution for eighteen years and has written for many national food and culture magazines. She is an author of six previous books, including A Cook's Tour of Mississippi and The 5:30 Challenge Cookbook. Puckett lives in Atlanta.
$27.00
Marketplace Books The Southern Foodways Alliance Community Cookbook
Author: John T. EdgeEverybody has one in their collection. You know--one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from--and something for--everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook--spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. Are you hungry yet? Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.About the AuthorJohn T. Edge (Editor) JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture. Sara Camp Milam (Editor) SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi. Sara Roahen (Editor) SARA ROAHEN is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written for Tin House and Food & Wine.
$27.00
Marketplace Books The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table
Author: John Carter CashPeople all over the world loved Johnny and June Carter Cash for their charismatic stage presence and soul-stirring music but those who knew them personally remember them best for their warm hospitality and the meals from their kitchen.Family, friends, and fellow artists were always welcomed to a beautiful table set with June's fine linens and china, and crystal with Southern comfort food but also international dishes the couple gathered on tours around the world.In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table including: Johnny's Old Iron-Pot Chili recipe June's Tomato, Red Onion, and Avocado Salad Jamaican Peas and Rice Veal Cutlets with Caper Cream Sauce The family favorites collected here are perfect for an intimate gathering or for hosting a crowd. In addition, the book contains the memories and reminiscences of the musicians and film stars welcomed in the home, from Loretta Lynn and Adam Clayton of U2 to Jane Seymour and Billy Bob Thornton.The Cash and Carter Family Cookbook is the perfect gift for Carter and Cash fans as well as anyone who wants to experience the love, comfort, and hospitality of sitting at Johnny and June's table.About the AuthorCash, John Carter: - John Carter Cash is a five-time Grammy-winning record producer and author of numerous articles published in popular newspapers and magazines. He owns and manages Cash Cabin Studio. John Carter diligently preserves the family legacy and is the only child of June Carter and Johnny Cash. He lives with his family in Hendersonville, Tennessee.
$35.00
Marketplace Books Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking
Author: Joseph DabneyWinner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pioneer and present-day homesteaders.A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma's kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don't read on an empty stomach!Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much. -- Pat Conroy, New York Times bestselling author of South of Broad Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews.-- Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits CookbookAbout the AuthorJoseph E. Dabney is a retired newspaperman and public relations executive who has studied the Carolina and Georgia Low Country, Appalachian, and hill-country food traditions for many years. Author of the highly acclaimed Mountain Spirits and James Beard Cookbook of the Year Award winner Smokehouse Ham, Spoon Bread, and Scuppernong Wine, he lives in Atlanta, Georgia.
$38.00
Marketplace Books The Saltwater Table: Recipes from the Coastal South
Author: Whitney OtawkaA culinary travel fantasy, celebrating the food of the Southeastern coast Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia--a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens.About the AuthorWhitney Otawka is the chef of Greyfield Inn, on Cumberland Island, Georgia. She previously worked as a sous chef at Hugh Acheson's 5&10 and has held stages at Per Se, Le Bernadin, and Blue Hill at Stone Barns. Otawka appeared on season nine of Top Chef.
$42.00
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 Nathalie Dupree's Favorite Stories and R
Author: Nathalie Dupree, Cynthia Stevens GraubartPersonal stories and recipes reveal the culinary journey of Nathalie Dupree, deemed "the Queen of Southern Cuisine" (Southern Living, 12/20/2018). Nathalie Dupree is a storyteller, and in celebration of her 80th birthday in December 2019, she shares her favorite culinary stories, which trace her journey from a budding cook for her college friends, though her years as a restaurant cook and cooking instructor. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who has watched her on TV, read her articles in magazines and newspapers, or invoked her name in a conversation about Southern food. Nathalie Dupree is the best-selling author of 14 cookbooks, and host of more than 300 national and international cooking shows. She has been the president of the Atlanta chapter of the International Women's Forum, founder and past president of IACP (International Association of Culinary Professionals), founder and board member of Southern Foodways, and founder and co-president of two chapters of Les Dames d'Escoffier by whom she was awarded the honor of "Grande Dame. She was the founding president of the Charleston Wine and Food Festival. She was named the 2013 Woman of the Year from the French Master Chefs of America, and received Slow Food Charleston's 2016 Snail Award. Her books New Southern Cooking and Mastering the Art of Southern Cooking are on the 2017 Southern Living 100 best cookbooks of all time list. She lives in Charleston. Cynthia Stevens Graubart, co-author of James Beard Award-winning Mastering the Art of Southern Cooking and Southern Biscuits with Nathalie Dupree, and author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. She produced Nathalie Dupree's New Southern Cooking, the first nationally distributed television series from Georgia Public Television, among many other television series during her television career. She lives in Atlanta, Georgia. About 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.
$32.00
Marketplace Books Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)
Author: John CurrenceNot just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography. Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South. Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.Award: James Beard Foundation Book Awards - NomineeAward: Pat Conroy Southern Book Prize - WinnerAbout the AuthorRecipient of the 2009 James Beard Foundation Award for Best Chef, John Currence was also honored as Restaurateur of the Year and Chef of the Year by the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award, won the 2008 Great American Seafood Cook-off in New Orleans, and the 2009 Charleston Food and Wine Festival's Iron Chef Challenge. Currence's humble beginnings began in his home in New Orleans Louisiana where his family loved to cook and spend time in the kitchen. While studying at the University of North Carolina, Currence got his first job working at Crook's Corner, where he worked his way up from washing dishes to becoming a cook. After three years at Crook's, Currence returned to New Orleans to open Gautreau's as sous chef. After several years, he started working for the Brennan family of restaurants to help open Bacco before settling in Oxford, Mississippi, and opening City Grocery in 1992. Since then, the City Grocery Restaurant Group has had a number of openings, including Nacho Mama's, Kalo's, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast, Snackbar, and Lamar Lounge. In addition to the City Grocery Restaurant Group's success, he has served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatawpha Arts Council. He is also a contributing editor for Garden & Gun Magazine and is an active volunteer with St. Jude's Children's Hospital. Other projects include the Adventures of The Big Bad Chef video series. He was also a contestant on the second season of Top Chef Masters. He is an avid hunter and fisherman and lives in Oxford, Mississippi, with his wife and daugher.
$42.00
Marketplace Books Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans
Author: Marcelle BienvenuAfter Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story--recipe by recipe--of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.About the AuthorMarcelle Bienvenu, the Queen of Cajun Cooking, is a food writer and cookbook author. She lives in St. Martinville, Louisiana. Judy Walker has written a number of cookbooks on Southwestern food and currently lives in New Orleans where she works as the food editor at the Times-Picayune of New Orleans.
$32.00
Marketplace Books Field Peas to Foie Gras: Southern Recipes with a French Accent
Author: Jennifer BookerDown south on the family table Focusing on farm-to-table ingredients, proper techniques, and pristine presentation, Chef Booker serves up a heaping helping of Southern cooking with class. Combining her Mississippi roots and French culinary training, Booker pays homage to her family's favorite dishes by giving them a sophisticated twist. Inspired by her childhood memories, Booker creates a comforting blend of nostalgia and modernity. The stories that accompany the 135 recipes in this book will transport you to the farmhouse of Booker's youth-amid the garden, lush with produce. Dishes such as tender Braised Short Ribs, decadent Venison Stew, and elegant Caramel Cake are sure to satisfy your family About the AuthorBooker, Jennifer: - Jennifer Hill Booker is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company. Booker earned a bachelor of arts degree from the University of Tulsa, an associate degree from Oklahoma State University, and a certificate from Le Cordon Bleu-Paris. A former culinary instructor and a culinary arts program director, she is well qualified to write about proper cooking techniques, flavor combinations, and food pairings. Booker lives in Lilburn, Georgia.Llewellyn, Deborah: - Deborah Whitlaw Llewellyn is a professional photographer in Atlanta. In addition to producing advertising and corporate photography, she has seen her work published in more than a dozen books and in more than one hundred articles for numerous regional and shelter magazines, including Atlanta magazine, Coastal Living, Veranda, Traditional Home, and Elle Decor.
$29.00
Marketplace Books Sunday Dinner: A Savor the South Cookbook
Author: Bridgette A. LacyBridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is a state of mind. It is about taking the time to be with the people who matter to you. Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions. But Lacy knows that, today, many who grew up eating Sunday dinner surrounded by kin now dine alone in front of the television. Her Sunday Dinner provides remedy and delicious inspiration any day of the week. Sure to reward those gathered around the table, Lacy's fifty-one recipes range from classic southern favorites, including Sunday Yeast Rolls, Grandma's Fried Chicken, and Papa's Nilla Wafer Brown Pound Cake, to contemporary, lighter twists such as Roasted Vegetable Medley and Summer Fruit Salad. Lacy's tips for styling meals with an eye to color, texture, and a simple beauty embody her own Sunday dinner recollection that anything you needed was already on the table. About the AuthorLacy, Bridgette A.: - Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
$22.00
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 Fruit: A Savor the South Cookbook
Author: Nancie McDermottFruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year. About the AuthorMcDermott, Nancie: - Nancie McDermott is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including her latest, Southern Soups and Stews: From Burgoo and Gumbo to Etouffee and Fricassee.
$22.00
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.
$32.00
Marketplace Books Pie: A Savor the South Cookbook
Author: Sara FosterSara Foster takes the expression easy as pie seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to tossing together the most delicious made-from-scratch pies. A southern kitchen is unimaginable without pie, says Foster, who grew up on a farm in Tennessee, where many a meal ended with a bubbling pie or cobbler straight from the oven. There were many pie makers in my family, and no one ever needed a recipe--they just mixed, rolled out pastry, and baked to perfection, she writes. Surrounded from an early age by her pie-baking mother, grandmothers, aunts, cousins, and neighbors, Foster developed a natural passion for pies. Here, reap the rewards of Foster's inspiration: fifty-seven recipes for amazing pies, including the southern classics, each one matched to one of eleven perfect pie crusts. You'll find pies piled with fruit, pies stuffed with nuts, custard and cream pies, icebox pies, tarts and hand pies--and savory pies, too. Guided by Foster's clear instructions and how-to tips, you too will soon be pulling a pie pan of joy out of the oven for every season and taste. About the AuthorFoster, Sara: - Sara Foster is the owner of Foster's Market in Durham, North Carolina, and the author of five cookbooks, including The Foster's Market Cookbook.
$23.00
Marketplace Books Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen
Author: Carrie MoreyThe popular owner-entrepreneur of Callie's Biscuits reveals her modern approach to traditional Southern cooking, sharing charming stories and fabulous, accessible recipes in a Southern-style Make the Bread, Buy the Butter. Carrie Morey started her company, Callie's Charleston Biscuits, with a simple goal: She wanted to make her mother Callie's delicious biscuits--unbelievably tender, buttery creations--accessible across the country. Carrie's handmade biscuits combine unique, brilliant flavors--sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. The biscuits are an iconic Southern staple, but they are just the beginning. Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama's Sour Cream Banana Pudding, Alex's Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband's whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note. Carrie also shares her family stories behind each recipe--growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business. Fill your kitchen with the comforting aroma of home-cooked goodness with Callie's Biscuits and Southern Traditions.About the AuthorMorey, Carrie: - Carrie Morey, daughter of Callie White, founded Callie's Charleston Biscuits in 2005 with the goal of making her mother's delicious biscuits accessible across the country. Touted by the Today show, Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, her biscuits and pimento cheese collection are sold at high-end retail stores all over the country. Chosen as one of Martha Stewart's "Dreamers into Doers" in 2008, Carrie has been a guest lecturer on entrepreneurship at the College of Charleston School of Business for more than five years.
$35.00
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.
$34.00
Marketplace Books Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
Author: George GrahamThere's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table.In this beautifully photographed, 125-recipe regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.Book chapters include: First You Make a Roux Sunrise in Acadiana Simmering Black Pots A Little Lagniappe on the Side Farm Fresh The Cajun/Creole Coast If it Flies, It Fries Meats and the Mastery of the Boucherie Sweet Surrender About the AuthorGeorge Graham has lived in South Louisiana for all his life. He has been an avid student, chronicler, and photographer of the region's culture and culinary traditions. Born into a restaurant family and a former restaurateur himself, he has written about Cajun and Creole cuisine for newspapers and magazines, and he has been a finalist on television's Food Network Challenge.George's blog Acadiana Table: George Graham's Stories of Louisiana Cooking and Cajun/Creole Culture has been a finalist for Best Food Blog: Regional Cuisine in Saveur magazine's 2014 Best Food Blog Awards and also for Best Food Blog in the 2015 IACP Digital Media Awards. He lives in Lafayette, Louisiana, with his wife and daughter.
$42.00
Marketplace Books Southern Belly: A Food Lover's Companion
Author: John T. EdgeJohn T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block caf s, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.About the AuthorEdge, John T.: - John T. Edge is a contributing editor at Gourmet. He also writes for the New York Times and the Oxford American and appears on the Food Network's The Secret Life of... and NPR's weekend All Things Considered. His work has been featured in the last six Best Food Writings annuals, and his books include A Gracious Plenty and Fried Chicken: An American Story. Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the Atlanta Journal Constitution's Saving Southern Food series. Visit his website at www.johntedge.com.
$17.00
Marketplace Books Seasoned in the South: Recipes from Crook's Corner and from Home
Author: Bill SmithThis expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook's Corner has gained national renown since it opened its doors in 1982. The New York Times called it "sacred ground for Southern foodies." Bon App tit called it "a legend." Travel & Leisure described it as " country cookin' gone cool." A reviewer for the Washington Post said, "the food is consistently outstanding, sort of nouvelle down home." And Delta Sky magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth." For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South's liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith's marvelously uncomplicated recipes-- Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet--the new bistro food of the South.About the AuthorSmith, Lee: - Born in the small coal-mining town of Grundy, Virginia, Lee Smith began writing stories at the age of nine and selling them for a nickel apiece. Since then, she has written seventeen works of fiction, including Fair and Tender Ladies, Oral History, and, most recently, Guests on Earth. She has received many awards, including the North Carolina Award for Literature and an Academy Award in Fiction from the American Academy of Arts and Letters; her novel The Last Girls was a New York Times bestseller as well as winner of the Southern Book Critics Circle Award. She lives in Hillsborough, North Carolina, with her husband, the writer Hal Crowther. Visit her at www.leesmith.com.Smith, Bill: - Bill Smith has served as chef at Crook's Corner for more than a decade. His essays have been featured in newspapers and on radio and television, and his recipes have been selected for 150 Best American Recipes and Food & Wine Magazine's Best of the Best.
$19.00
Marketplace Books The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen
Author: David Danielson, Tim LairdBourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The region conjures images of verdant hills of bluegrass, rolling pastures punctuated like an intricate quilt with horse farms' defining white fences, cold bourbon cocktails sweating in the sun, and hundreds of well-dressed racegoers urging their steeds of choice to the finish line--all culminating into one distinctive southern heritage. However, bourbon has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon's evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region's growing migrant populations. This book distills the spirit and hospitality--both new and old--of great southern food and drink into 90 accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you'd find on a Kentucky table--pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more--these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.About the AuthorTim Laird is an authority on wines and spirits with more than thirty years of experience in the hospitality industry. He is the chief entertaining officer of Brown-Forman, a major producer of fine wines and spirits (including Jack Daniel's, Woodford Reserve, and Old Forester whiskeys and bourbons) based in Louisville, Kentucky. Laird hosts two local weekly television shows--Secrets of Bluegrass Chefs and Secrets of Louisville Chefs--and is a featured columnist for Louisville's Food & Dining Magazine. He has appeared on Today, The Early Show, Fox & Friends, The Tonight Show, and World News Now, among many others. David Danielson is the executive chef at Churchill Downs, the home of the Kentucky Derby. Prior to joining the team at Churchill Downs, Chef Danielson held executive chef positions at the Rockefeller Center in New York with Restaurant Associates, the United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Over the course of his more than 20 years in the industry, Chef Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the US Open, the PGA championship, and the Olympics, among others. He was featured in People for the food he cooked for the 2016 Kentucky Derby.
$32.00
Marketplace Books Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
Author: Frank StittSEBA Award Winner SIBA Award Winner R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method. Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Proven al-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.Award: James Beard Foundation Book Awards - NomineeAward: Pat Conroy Southern Book Prize - WinnerAward: IACP Crystal Whisk Award - NomineeAward: IACP Crystal Whisk Award - NomineeAward: Gourmand World Cookbook Awards (USA Only) - WinnerAbout the AuthorStitt, Frank: - Frank Stitt is the chef and owner of Highlands Bar and Grill--which won the 2018 James Beard Awards for Outstanding Restaurant and Outstanding Pastry Chef--Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. He has won the James Beard Award for the Best Chef of the Southeast and has been inducted into the James Beard Foundation's "Who's Who of Food and Beverage." He received the Lifetime Achievement Award from the Southern Foodways Alliance for his elevation of Southern cuisine and his early advocacy of locally grown food. He is the author of Frank Stitt's Southern Table and Frank Stitt's Bottega Favorita.
$47.00
Marketplace Books Smoke & Pickles: Recipes and Stories from a New Southern Kitchen
Author: Edward LeeChef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.About the AuthorLee, Edward: - Edward Lee is the author of Smoke & Pickles; chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award-winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Instagram and Twitter @chefedwardlee.
$37.00
