Marketplace Books The Original Guide to Barbecue in the South
Author: Taylor BruceA story-based travel guide for the best experience of the Southern barbecueCreated in partnership with YETI and the Atlanta History Center, this limited-run, specialty guide features interviews with pitmasters, a barbecue almanac, our list of the 40 essential joints in the region, odes to Southern 'cue, original illustrations and more. Sold online exclusively through the Wildsam website.
Marketplace Books Kevin Belton's Big Flavors of New Orlean
Author: Kevin BeltonChef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, touff e, po'boys, and grillades with grits. Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen Kevin Belton, a teacher of the fundamentals of Louisiana cooking for more than twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton, which will begin airing in January 2016. He has been a guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook , Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou. Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
Marketplace Books The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment
Author: Ashley Strickland FreemanCelebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman.Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs -- and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.About the AuthorAshley Strickland Freeman is an award-winning food stylist, recipe developer, author, and editor based in Charleston, South Carolina. She received a degree in Journalism from The University of Georgia and a degree in Culinary Arts from The French Culinary Institute (now The International Culinary Center). Ashley has written and contributed content for more than 45 cookbooks and publications including Southern Living, Cooking Light, Weight Watchers, Betty Crocker, Pillsbury, Lodge Cast-Iron, Mars, Wonder Bread, and more, and she most recently was the food stylist for Delicious Miss Brown on Food Network. Besides editing, developing and testing recipes, and creating content for @ashleystricklandfreeman on Instagram, she loves being a mom to son Anderson and traveling with her husband. The Duke's Mayonnaise Cookbook is her third cookbook.
Marketplace Books For the Love of the South: Recipes and Stories from My Southern Kitchen
Author: Amber WilsonNamed by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture--a deep devotion to family, friends, and food--in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs.Amber Wilson's popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region's cooking, accompanied by gorgeous photos.In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures--both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life.No matter where in the country you live, no matter if you've barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there's something tasty for everyone.Amber offers a pantry-full of time- and money-saving kitchen tips--from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract--and provides helpful do-ahead and leftover-saving tips for many recipes as well.Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.About the AuthorWilson, Amber: - Amber Wilson is a self-taught home cook with an insatiable desire to honor the culinary culture of the South as well as to create new dishes. Once on a career path in science and offered a job at NASA, she decided to change course and start her blog, For the Love of the South. An homage to her Southern roots, the blog was a finalist in Saveur's Best Food Blog Awards and was one of PBS's Best Food Blogs. Wilson was one of Southern Living's "30 Bloggers You Should Be Following." She lives in Nashville, Tennessee, with her husband, Michael.
Marketplace Books Kevin Belton's Cookin' Louisiana: Flavors from the Parishes of the Pelican State
Author: Kevin BeltonCook your way across Louisiana with beloved chef Kevin Belton's newest cookbook!2021 Foreword Indies, Honorable Mention: CookingKevin Belton's fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton's Cookin' Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin's captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.Award: Foreword INDIES Book of the Year Awards - Honorable MentionAbout the AuthorKevin Belton is a nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen. Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Denny Culbert is a commercial and editorial food/travel photographer located in Lafayette, Louisiana. He is also the cofounder of Runaway Dish--a nonprofit supporting the culinary community of Lafayette.
Marketplace Books The Southerner's Cookbook: Recipes, Wisdom, and Stories
Author: Editors of Garden and GunFrom Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in The Southerner's Cookbook tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, The Southerner's Cookbook is much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future Named one of Eater's Best New Cookbooks for Fall 2015 Selected as one of Vainty Fair's "18 Best New Cookbooks" About the AuthorEditors of Garden and Gun: - Garden & Gun is a national magazine that covers the best of the South, including its sporting culture, food, music, art, and literature, and its people and their ideas. The magazine has won numerous awards for journalism, design, and overall excellence, and its two previous books, The Southerner's Handbook and Good Dog, were New York Times bestsellers.
Marketplace Books From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes)
Author: Snoop DoggLooking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.About the AuthorSnoop Dogg is a 17-time Grammy nominee and co-host with Martha Stewart on the hit show Martha & Snoop's Potluck Dinner Party.
Marketplace Books Hungry for Louisiana: An Omnivore's Journey
Author: Maggie Heyn RichardsonFood sets the tempo of life in the Bayou State, where people believed in eating locally and seasonally long before it was fashionable. In Hungry for Louisiana: An Omnivore's Journey award-winning journalist Maggie Heyn Richardson takes readers to local farms, meat markets, restaurants, festivals, culinary competitions, and roadside vendors to reveal the love, pride, and cultural importance of Louisiana's traditional and evolving cuisine. Focusing on eight of the state's most emblematic foods-crawfish, jambalaya, snoballs, Creole cream cheese, fil , blood boudin, tamales, and oysters-Richardson provides a fresh look at Louisiana's long culinary history. In addition to concluding each chapter with corresponding recipes, these vignettes not only celebrate local foodways but also acknowledge the complicated dynamic between maintaining local traditions and managing agricultural and social change. From exploring the perilous future of oyster farming along the threatened Gulf Coast to highlighting the rich history of the Spanish-Indian tamale in the quirky north Louisiana town of Zwolle, Richardson's charming and thoughtful narrative shows how deeply food informs the identity of Louisiana's residents.About the AuthorMAGGIE HEYN RICHARDSON's award-winning reporting has been featured in the Baton Rouge Business Report. She has covered the food and culture of Louisiana for national outlets as well as numerous regional publications, and she is a contributor to 2014 LSU Press book, The Louisiana Field Guide. She lives with her husband and three children in Baton Rouge.
Marketplace Books Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics
Author: Ryan BoudreauxCook like a Cajun with 100 authentic recipesCajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.What differentiates this book from other New Orleans cookbooks: An overview of Cajun cooking--Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques. Tips for stocking a Cajun kitchen--Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning. Classic and creative recipes--Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux. Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks. About the AuthorBoudreaux, Ryan: - RYAN BOUDREAUX was born in Lafayette, Louisiana, and has more than 37 years of professional culinary experience in and around New Orleans. He has a wealth of food knowledge that he loves to share in his cookbooks and on his blog, CajunChefRyan.com.
Marketplace Books Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Author: Melissa M. MartinWinner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book." --Epicurious, The 10 Restaurant Cookbooks to Buy Now "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes." --Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.About the AuthorMartin, Melissa M.: - Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.
Marketplace Books The Cuban Sandwich: A History in Layers
Author: Andrew T. Huse, Bárbara C. Cruz, Jeff HouckA delicious, multilayered tale of a legendary sandwich Creative Loafing Tampa Bay Best of the Bay Awards, "Best Approach to Pressing Matters" How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafés of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers. In The Cuban Sandwich, three devoted fans--Andrew Huse, Bárbara Cruz, and Jeff Houck--sort through improbable vintage recipes, sift gossip from Florida old-timers, and wade into the fearsome Tampa vs. Miami sandwich debate (is adding salami necessary or heresy?) to reveal the social history behind how this delicacy became a lunch-counter staple in the US and beyond.The authors also interview artisans who've perfected the high arts of creating and combining expertly baked Cuban bread, sweet ham, savory roast pork, perfectly melted Swiss cheese, and tangy, crunchy pickles. Tips and expert insight for making Cuban sandwiches at home will have readers savoring the history behind each perfect bite. Publication of this work is made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.
Marketplace Books The Southern Foodways Alliance Guide to Cocktails
Author: Sara Camp Milam, Jerry SlaterThe South's relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South. Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and sours are also covered, as are strong finishes such as the Sazerac and the Vieux Carr . A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware with which to stock the home bar, as well as mixing and garnishing techniques. In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin "Popcorn" Sutton by historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated OC Weekly and Ask a Mexican columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on "The Future of Southern Drinking." Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi-based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.About the AuthorSara Camp Milam (Author) SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi. Jerry Slater (Author) JERRY SLATER has extensive experience in hospitality and management and has gained critical accolades for his beverage programs at such venues as the Oakroom at the Seelbach Hotel, One Flew South, and H. Harper Station. He lives in Bostwick, Georgia.
Marketplace Books Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations
Author: Nancie McDermottTaste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it ), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.About the AuthorNancie McDermott, cooking teacher and author, lives in Chapel Hill, North Carolina. Becky Luigart-Stayner is a photographer for numerous magazines and lives in Birmingham, Alabama.
Marketplace Books My Two Souths: Blending the Flavors of India Into a Southern Kitchen
Author: Asha Gomez, Martha Hall Foosei >From award-winning chef and restaurateur Asha Gomez comes this collection of recipes that fuse together the Two Souths that are near and dear to her heart: the beloved cuisine of Southern India, and the downhome tastes of the American South.My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. Recipes include: Kerala Fried Chicken and Waffles Black Cardamom Smothered Pork Chop Vivid Tomato and Cheese Pie Masala Lamb Burgers with Mint Chutney Three Spice Carrot Cake Written with James-Beard award winning cookbook writer Martha Hall Foose.About the AuthorAsha Gomez is the author of the award-winning cookbook My Two Souths: Blending the Flavors of India into a Southern Kitchen, and runs The Third Space, an Atlanta culinary studio where she hosts her streaming cooking classes and YouTube channel Curry and Cornbread. Asha also works as a Global Ambassador for CARE specifically in the area of food insecurity. She's also involved with the James Beard's Foundation's Chef Boot Camp for Policy Change. Martha Hall Foose is the author of Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook, the bestselling homage to Southern cooking that won both the James Beard Award for American Cooking and the Southern Independent Booksellers Award. Her other titles include A Southern Course and A Good Meal is Hard to Find: Storied Recipes from the Deep South. She lives in Oxford, Mississippi.
Marketplace Books Magnolia Table, Volume 2: A Collection of Recipes for Gathering
Author: Joanna Gaines#1 New York Times BestsellerFollowing the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family's own sacred dishes being served at other families' tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple's restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you'll want to bring into your own home, including: Mushroom-Gruy re Quiche Pumpkin Cream Cheese Bread Grilled Bruschetta Chicken Zucchini-Squash Strata Chicken-Pecan-Asparagus Casserole Stuffed Pork Loin Lemon-Lavender Tart Magnolia Press Chocolate Cake About the AuthorGaines, Joanna: - Joanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. Authors of the New York Times bestseller The Magnolia Story, Chip and Joanna have been remodeling homes for nearly two decades. Joanna is also the author of the New York Times bestselling cookbook Magnolia Table and editor in chief of the Magnolia Journal, a lifestyle magazine offering inspiration for your life and home.
Marketplace Books I Am from Here: Stories and Recipes from a Southern Chef
Author: Vishwesh BhattA Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious. I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout.Bhatt vividly recounts the special meals cooked by his mother and grandmothers--vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas--and presents them alongside dishes he's shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices.Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.About the AuthorBhatt, Vishwesh: - Vishwesh Bhatt is the executive chef of Snackbar in Oxford, Mississippi. He was named Best Chef of the South by the James Beard Foundation in 2019.
Marketplace Books Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason
Author: Julia BainbridgeA serious and stylish look at sophisticated nonalcoholic beverages by a former Bon App tit editor and James Beard Award nominee. "Julia Bainbridge resets our expectations for what a 'drink' can mean from now on."--Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon App tit - Los Angeles Times - Wired - Esquire - Garden & GunBlackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm's Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: "Yes." With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country--including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider--Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone. About the AuthorJulia Bainbridge is an editor who has worked at Condé Nast Traveler, Bon Appétit, Yahoo Food, and Atlanta magazine, and a James Beard Award-nominated writer whose stories have been published in Food & Wine, the Wall Street Journal, the Washington Post, and Playboy, among others. Her profile of chef Iliana Regan was named one of Longreads Best of 2019: Food Writing, and Saveur magazine named an essay of hers one of the ten best food stories of 2016. She judged both the 2019 and 2020 Art of Eating Prize, serves on the International Association of Culinary Professionals Awards Advisory Committee, and was the first-ever writer in residence at industry leader Food52. After building a career around why and how people gather, Bainbridge pivoted into why people don't, launching The Lonely Hour podcast to explore social disconnection and other forms of loneliness. In the three years since, the show has been featured in O, The Oprah Magazine, Psychology Today, Women's Health, Bloomberg, the Washington Post, the Financial Times, the BBC, NPR, and more.
Marketplace Books Cheryl Day's Treasury of Southern Baking
Author: Cheryl Day"The definitive book on Southern baking . . . a master class in making memorable baked goods." --Bon Appétit James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South's most respected bakers, a New York Times bestselling author, and co-owner--with her husband, Griff--of Savannah's acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she's had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it's like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know--a pie dough can sense fear! Time to get out that apron. About the AuthorDay, Cheryl: - Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur. With her husband, Griffith Day, she is a cofounder of the Back in the Day Bakery in Savannah, Georgia, and coauthor of The Back in the Day Bakery Cookbook. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah. Keep up with Cheryl at backinthedaybakery.com and on Instagram at @cherylday, where she lives out her mantra to "slow down and enjoy the sweet life."
Marketplace Books The Southern Baking Cookbook: 60 Comforting Recipes Full of Down-South Flavor
Author: Jenn DavisRustic Treats That Taste Like HomeNorth Carolina native and award-winning Two Cups Flour blogger Jenn Davis knows the key to Southern baking--think fresh fruit, real sugar and full-fat buttermilk. And with this standout book, anyone, anywhere can experience some down-south magic. Jenn blends her Southern sensibilities with a unique approach to flavor, reimagining crowd-pleasing classics with a twist. You'll learn to make fluffy Blueberry Buttermilk Malt Pancakes and Mountain Molasses Cornbread, Pumpkin and Sweet Potato Pie and Chorizo-Jalape o Scones. Plus, these easy-to-follow recipes feature must-have tips for mastering pie crust, layer cakes, cookie dough, quick breads and more. Impress your friends and family with festive Vanilla-Bourbon Marshmallows or a citrusy Sunshine Pie passed down for generations. Jenn's creative use of everyday ingredients and clear, step-by-step instructions make each treat perfect for beginner bakers and pastry pros alike. No matter where you live, these sweet and savory bakes will bring a touch of Southern comfort to your kitchen About the AuthorJenn Davis is the photographer, food stylist and recipe developer behind the blog Two Cups Flour. She was a Saveur Best Blog Photography winner and Best Baking Blog finalist. Her work has been featured by the Food Network, Bake from Scratch, feedfeed and Where Women Cook, among others. She lives in Louisville, Kentucky.
Marketplace Books The Southern Entertainer's Cookbook: Heirloom Recipes for Modern Gatherings
Author: Courtney Dial WhitmoreServe up classics and new favorites from a Southern perspective.In The Southern Entertainer's Cookbook, Courtney Whitmore shares her party go-tos, from appetizers and salads to entrees, drinks and desserts. In addition to sharing modern twists on classics and beloved heirloom recipes from her family's cookbooks (not to worry, no archaic methods or hard-to-find ingredients here), Courtney provides tips throughout to make the most of your gathering: try embellishing a plate with edible flower petals or create mini versions of a well-known dessert.Courtney continues to be a trusted resource for creating delicious, party-friendly food to enhance any meal and every party. Consider this the only Southern cookbook primer you need.About the AuthorWhitmore, Courtney: - Courtney Whitmore is a well-known stylist and blogger in the field of party design and entertaining. Her expertise has been seen in HGTV.com, Nashville Lifestyles Magazine, Ladies Home Journal, AOL's DIY Life, Get Married Magazine, MarthaStewart.com, and more. She lives in Nashville, Tennessee.
Marketplace Books Grains for Every Season: Rethinking Our Way with Grains
Author: Joshua McFadden, Martha HolmbergNamed one of Amazon's Best Books of the Year Named one of Amazon's Holiday Gift Picks "[An] essential guide to cooking by ingredient. . . . Destined to become a go-to guide." --Library Journal, The Best Cookbooks of 2021 "A gift to readers . . . For McFadden, flavor comes first." --Booklist, STARRED REVIEW Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be. About the AuthorHolmberg, Martha: - Martha Holmberg is a food writer who co-wrote, with Joshua McFadden, Six Seasons: A New Way with Vegetables--a 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of Fine Cooking magazine for a decade, followed by five years as the food editor of The Oregonian newspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including The Bar Book, with Jeffrey Morgenthaler, and her own books Puff, Crepes, Plums, and Modern Sauces. She is an avid though undisciplined tomato grower and is working on a tomato cookbook. McFadden, Joshua: - Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene's, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
Marketplace Books Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island
Author: Emily MeggettThe first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American communityThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett's Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.About the AuthorMeggett, Emily: - Emily Meggett is the 87-year-old matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, Bon Appétit, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture. Her website is www.motheroftheisland.com/. Meggett lives in Edisto Island, South Carolina.
Marketplace Books Grits: A Cultural & Culinary Journey Through the South
A Signed Copy of Grits: A Cultural and Culinary Journey Through the South For food writer and the Local Palate’s editor in chief Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities—something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed. Suddenly the boring side dish of her youth held importance, nuance, and flavor. Murray decided to do some digging to better understand the fascinating and evolving role of grits in Southern cuisine and culture as well as her own Southern identity. From Murray’s personal journey, comes GRITS: A Cultural and Culinary Journey Through the South (St. Martin’s Press). Murray takes the reader behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South’s interest in and obsession with this dish. What she discovers, though, is that beyond the culinary significance of grits, the simple staple leads her to complicated and persisting issues of race, gender, and politics.
Marketplace Books Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan
Author: Anne ByrnA delicious celebration of the cast iron pan--by the mega-bestselling author of THE CAKE MIX DOCTOR. Beloved by home cooks and professionals alike, the cast iron skillet is one of the most versatile pieces of equipment in your kitchen arsenal. Perfect for every meal of the day, the cast iron pan can be used to cook eggs, sear meat, roast whole dinners, and serve up dessert warm from the oven. Bestselling author Anne Byrn has carefully curated 160 recipes to be made in one simple 12-inch cast iron skillet. These are dishes everyone can enjoy, from appetizers and breads like Easy Garlic Skillet knots to side dishes like Last-Minute Scalloped Potatoes, from brunch favorites to one-pot suppers like Skillet Eggplant Parmesan. And of course, no Anne Byrn cookbook would be complete without her innovative cakes like Georgia Burnt Caramel Cake, cookies like Brown Sugar Skillet Blondies, and pies and other delicious treats. Scattered throughout are fun tidbits about the origin of the cast iron skillet and how to properly season and care for them. Anne Byrn has crafted an informational, adaptable, and deliciously indispensable guide to skillet recipes the whole family is sure to love. About the AuthorAnne Byrn is a bestselling food writer and author based in Nashville, Tennessee. Her most recent books are AMERICAN CAKE (Rodale, 2016) and AMERICAN BITES (Rodale 2018). Byrn's previous books include the New York Times bestselling THE CAKE MIX DOCTOR and its sequels. These cookbooks have nearly 4 million copies in print. USA Today called THE CAKE MIX DOCTOR the bestselling cookbook of 2000, and it was recently named No. 18 on Southern Living's list of the 100 most important cookbooks of our time. Byrn is a regular contributor to Food52, the Southern Kitchen, and the podcast, Stuff You Missed in History Class, and has been featured in People magazine, The Washington Post, The New York Times, Los Angeles Times, Southern Living, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network and QVC and has taught cooking classes across the country.
Marketplace Books Root to Leaf: A Southern Chef Cooks Through the Seasons
Author: Steven SatterfieldFinalist for the 2016 IACP Awards: Julia Child First BookEat More Vegetables.James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield--dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton--has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region's legendary dishes--easy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, it's a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.Award: Books for a Better Life - FinalistAbout the AuthorSatterfield, Steven: - Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's People's Best New Chef, following Miller Union's placement on the Best New Restaurants in America lists from Bon Appétit and Esquire, as well as Atlanta magazine's Restaurant of the Year in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield himself was named Best Chef: Southeast by the James Beard Foundation in 2017.
Marketplace Books 100 Million Years of Food
Author: Stephen LeA Fascinating Tour Through the Evolution of the Human Diet and How We Can Improve Our Health by Understanding Our Complicated History with FoodThere are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods---and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.About the AuthorStephen Le is currently a Visiting Professor in the Department of Biology at the University of Ottawa. He received a Ph.D. in Biological Anthropology from the University of California, Los Angeles in 2010 where he was a recipient of a UCLA Chancellor's Fellowship and a National Science Foundation grant for his fieldwork in Vietnam. 100 Million Years of Food is his first book.
Marketplace Books Farm to Chef: Cooking Through the Seasons: A Cookbook
Author: Lynn CrawfordNational Winner for Gourmand World Cookbook Awards 2017 - Women Chef Winner of the 2018 Taste Canada Awards - General Cookbooks Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.About the AuthorChef LYNN CRAWFORD has received tremendous media attention and international awards as the Executive Chef of the Four Seasons Hotel in Toronto and New York City. Bestselling author of At Home with Lynn Crawford and Lynn Crawford's Pitchin' In, she is a regular TV personality, as the Resident Chef on The Marilyn Denis Show and a judge on Chopped Canada. Lynn Crawford is the chef and owner of the critically acclaimed restaurant Ruby Watchco in Toronto, where she lives.
Marketplace Books Fix Me a Plate: Traditional and New School Soul Food Recipes from Scotty Scott of Cook Drank Eat
Author: Scotty ScottTake an Amazing Soul Food Journey With 60 Authentic, Unique and Indulgent Recipes Get ready to shake up your home cooking with the most soul-satisfying dishes you've ever encountered. From hilarious and beloved chef Scotty Scott comes a deep dive into the delicious world of soul food, showcasing traditional recipes as well as awe-inspiring remixes on the classics. Learn the history behind how these iconic dishes came to be so embedded in soulful southern culture, and follow along as Scotty tells the heartwarming, sometimes side-splitting stories of how they were interwoven into his family history and childhood. Start your morning off right with savory Southern Raised Biscuits with Spicy Sausage Cream Gravy or a big ol' hearty plate of Catfish and Grits. Next, put some meat on your bones with staples like succulent Short Rib Grillades or Sea Island Red Peas and Carolina Gold Rice Hoppin' John. Finally, dive into the Soul Remix with Scotty's out-of-this-world elevations of classic recipes, like Fried Oyster Collard Green Salad, Duck Fat Shrimp Etouffee or Chicken and Brown Butter Sweet Potato Waffles with Maple Bourbon Sauce. Capturing the very essence of family, history and hearty goodness, Fix Me A Plate delivers the best of down-home cooking with the funkiest of mouthwatering funky fusions. So dig right in, and you'll soon be creating crowd-pleasing meals that will have your friends and family asking, "Can you Fix Me a Plate?"About the AuthorScotty Scott is a personal chef and creator of the blog Cook, Drank, Eat. Growing up in a family of home cooks inspired his lifelong love of food, and his dedication to blending family and tradition with cooking. His work has been profiled in Fort Worth, 360 West Magazine, Delish and the Strive Podcast. Originally from Detroit, but with family roots in Savannah, Georgia, Scotty now lives in Fort Worth, Texas.
Marketplace Books Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook
Author: Pat Martin, Nick Fauchald"The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers."--Andrew Zimmern One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville's Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire--what wood to use, how to build a pit or a grill, how to position it to account for the weather--then move into cooking through all the stages of that fire's life. You'll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you'll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you'll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you'll roast vegetables buried in white ash, and you'll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime's worth of practice and pleasure--a life of fire that will transform the way you cook.About the AuthorPat Martin is a true leader in American barbecue. He is the owner of Nashville-based Martin's BBQ Joint, with nine locations throughout the South.
Marketplace Books The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
Author: Matt MooreIn The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig--the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.About the AuthorMatt Moore' s work has garnered critical acclaim far and wide, from the BBC to The New York Times. Moore' s narrative style, hosting skills, and recipes have been featured in The Wall Street Journal, Chicago Tribune, Southern Living, and Esquire, as well as on TODAY, VH1, and FOX, among other outlets. His most recent book was A Southern Gentleman's Kitchen.
Marketplace Books Barbecue: A Savor the South Cookbook
Author: John Shelton ReedJohn Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there. He discusses how choices of meat, sauce, and cooking methods came to vary from one place to another, reflecting local environments, farming practices, and history.Reed hopes to preserve the South's barbecue traditions by providing the home cook with fifty-one recipes for many classic varieties of barbecue and for the side dishes, breads, and desserts that usually go with it. Featured meats range from Pan-Southern Pork Shoulder to Barbecued Chicken Two Ways to West Texas Beef Ribs, while rubs and sauces include Memphis Pork Rub, Piedmont Dip, and Lone Star Sauce and Mop. Cornbread, hushpuppies, and slaw are featured side dishes, and Dori's Peach Cobbler and Pig-Pickin' Cake provide a sweet finish. This book will put southerners in touch with their heritage and let those who aren't southerners pretend that they are. About the AuthorReed, John Shelton: - John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.
Marketplace Books Southern Grit: 100+ Down-Home Recipes for the Modern Cook
Author: Antonis Achilleos, Kelsey Barnard ClarkA modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded spicy Joanna Gaines. Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall--only the second time in 16 seasons when that's happened. Perfect for: - Fans of TOP CHEF and Kelsey Barnard Clark- Southerners and fans of Southern cooking- Home cooks who like to host and entertain- Home cooks with young familiesAbout the AuthorKelsey Barnard Clark is a spicy Southern chef and mother hailing from Dothan, Alabama. After two years of parent-mandated real college, Kelsey left the Deep South to learn from world-class chefs at the Culinary Institute of America in New York. She fine-tuned her skills in Manhattan's top restaurants, Café Boulud and Dovetail, before returning to her roots in Alabama to launch her catering business and restaurant, now known as KBC. Recently, Kelsey competed in Top Chef Season 16--nine months after having her first child. She became the fourth woman and first Southerner to win the Top Chef title. In addition, she became the second person in sixteen seasons to win both the title and Fan Favorite.
Marketplace Books South: Essential Recipes and New Explorations
Author: Sean BrockNew York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers Weekly Named the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more "If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order." --Epicurious "I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter." --New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.About the AuthorBrock, Sean: - Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
Marketplace Books Corn: A Savor the South Cookbook
Author: Tema FlanaganWithout corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced. About the AuthorFlanagan, Tema: - Tema Flanagan is a farmer at The Farm at Windy Hill, a sustainable production and teaching farm in Alabama. She cowrote, with Sara Foster, Sara Foster's Southern Kitchen.
Marketplace Books Catfish: A Savor the South Cookbook
Author: Angela Knipple, Paul KnippleWhile many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods. In this Savor the South(R) cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack. About the AuthorPaul and Angela Knipple are coauthors of The World in a Skillet: A Food Lover's Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis.
Marketplace Books Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home (Southern Cookbooks, Seasonal Cooking, Home Cooking)
Author: Lauren Angelucci McDuffieFrom the writer of the award-winning food blog Harvest and Honey, including Saveur Best Blog finalist Showcasing the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains: With over 70 delectable recipes and 80 stunning photographs organized by seasons, Smoke, Roots, Mountain, Harvest is an evocative cookbook rooted in Appalachian ingredients and flavors that takes readers and cooks deep into the heart and soul of America. Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. Each chapter opens with storytelling that echoes the folklore and tall tales of the region. Beautiful color photographs capture mouthwatering dishes for all occasions--from morning beverages to a show-stopping berry buckle--as well as the tools, fruits, flowers, and scenery of life in the Mountain South. From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey. Smoke, Roots, Mountain, Harvest is a brilliant ode to the Appalachians. Lauren's storytelling and dazzling photographs are only eclipsed by her inventive, sumptuous recipes. A true masterpiece --Sonja Overhiser, Author of Pretty Simple Cooking and creator of the blog A Couple Cooks Menu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving. Mouthwatering recipes include Shaved Summer Squash Salad with Pickled Pepper Vinaigrette, Slow-Roasted Onion and Golden Apple Soup, Baked Pork Chops with Cran-Apple Moonshine Compote, Drunken Short Ribs with Smoky Gouda Grits and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more. About the AuthorLauren McDuffie is an Appalachian born and bred freelance writer, food stylist, photographer, and creator of the blog Harvest and Honey. She lives in Indianapolis, Indiana.