Marketplace Books Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories
Author: Jocelyn Delk AdamsGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family's generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama's recipes became the fabric of their family heritage. Grandbaby Cakes is Adams's love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama's kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama's gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and baby cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they'll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it's for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.About the AuthorJocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother and devoted to classic desserts, modern trends, and showcasing the pastry field in an accessible way. Grandbaby Cakes has been featured by Better Homes and Gardens, Ebony, The New York Times, People, Food52, The Kitchn, the Chicago Sun-Times, and more. She is also the founder of A Charitable Confection, an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. She hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.
$27.00
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."
$42.00
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.
$47.00
Marketplace Books The Rise: Black Cooks and the Soul of American Food: A Cookbook
Author: Marcus SamuelssonAn Eater Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence. Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement. About the AuthorMarcus Samuelsson is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the NewYork Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. Osayi Endolyn is a James Beard Award-winning writer with work in Time, the Washington Post, the Los Angeles Times, the Wall Street Journal, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef's Table and Ugly Delicious on Netflix, and has been featured on NPR's 1A, Splendid Table, Special Sauce with Ed Levine, and the Sporkful podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, and Southern Living named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. Yewande Komolafe is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the New York Times, her work has also appeared in Whetstone, Taste Cooking, Food + Wine, Saveur, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.
$40.00
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.
$32.00
Marketplace Books The Southern Sympathy Cookbook: Funeral Food with a Twist
Author: Perre Coleman Magness"He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread." --Obituary from Gulfport, Mississippi So-called "funeral food" is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes--all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd. About the AuthorMagness, Perre Coleman: - Perre Coleman Magness is the author of Pimento Cheese the Cookbook: 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite and The Southern Sympathy Cookbook: Funeral Food with a Twist. She is also the cook behind the website The Runaway Spoon, which focuses on creative recipes with a definite Southern slant.
$25.00
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.
$42.00
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.
$22.00
Marketplace Books Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Fa
Author: Sallie Ann RobinsonIf there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, it's the importance of good, home-cooked food. In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.Here are my family's recipes, writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own. About the AuthorRobinson, Sallie Ann: - Sallie Ann Robinson was born and raised on Daufuskie Island, South Carolina, and is dedicated to sharing the richness of her native Gullah culture. She now lives in Savannah, Georgia.
$24.00
Marketplace Books Victuals: An Appalachian Journey, with Recipes
Author: Ronni LundyWinner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. - Epicurious Best Cookbooks of 2016About the AuthorBorn in Corbin, Kentucky, RONNI LUNDY has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines.
$35.00
Marketplace Books Whiskey in a Teacup: What Growing Up in the South Taught Me about Life, Love, and Baking Biscuits
Author: Reese WitherspoonAcademy Award-winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the southern style, parties, and traditions she loves with contemporary flair and charm. Reese Witherspoon's grandmother Dorothea always said that a combination of beauty and strength made southern women "whiskey in a teacup." We may be delicate and ornamental on the outside, she said, but inside we're strong and fiery. Reese's southern heritage informs her whole life, and she loves sharing the joys of southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea's fried chicken. It's reflected in how she entertains, decorates her home, and makes holidays special for her kids--not to mention how she talks, dances, and does her hair (in these pages, you will learn Reese's fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea's most delicious recipes as well as her favorite southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks. It's easy to bring a little bit of Reese's world into your home, no matter where you live. After all, there's a southern side to every place in the world, right?About the AuthorWitherspoon, Reese: - Reese Witherspoon, award-winning actress and producer, has created the kinds of unforgettable characters that connect with critics and audiences alike. She won an Academy Award(R) for her portrayal of June Carter Cash in Walk the Line and was later nominated in that same category for Wild in 2014, which she also produced. Her role in Wild also garnered Golden Globes, SAG, Critics' Choice, and BAFTA Awards nominations. Other film credits include Sweet Home Alabama, Legally Blonde, and Election. She has executive produced and starred in two seasons of HBO's critically acclaimed Big Little Lies, with the first season winning eight Emmy Awards, four Golden Globes, four Critics' Choice Awards, and two SAG Awards. In addition to her acting and producer roles, Witherspoon is an entrepreneur. In 2016, she established Hello Sunshine, a media brand and content company dedicated to female authorship and storytelling across all platforms. In 2015, she launched Draper James, a retail brand with a focus on fashion, accessories, and home décor inspired by the American South. She is an advocate and activist for women's issues across the globe.
$35.00
Marketplace Books The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients
Author: Scott Mowbray, Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.About the AuthorAnn Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article "Mississippi Chinese Lady Goes Home to Korea" and one with Scott Mowbray, for writing The New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.
$35.00
Marketplace Books Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
Author: Erika CouncilA love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes. Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking. Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything "Bagel" Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).About the AuthorErika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation's Sunday Supper South. She lives in Atlanta, Georgia.
$26.00
Marketplace Books Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
Author: Toni Tipton-MartinDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.About the AuthorToni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook's Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.
$30.00
Marketplace Books Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina
Author: Rachel Gordin Barnett, Lyssa Kligman Harvey A poignant--and delicious--compendium of South Carolina Jewish life revealed through food and story Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources--Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel--and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture. On the southern Jewish table, many cultures are savored. Extensively illustrated with original and archival photographs, Kugels & Collards collects includes more than eighty recipes from seventy contributors. Barnett and Harvey draw on family cookbooks and troves of personal recipes and highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as adaptations of southern favorites such as peach cobbler, plus modern fusions like grits and lox casserole, and of course kugels and collards. Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.
$36.99
Marketplace Books Ed Mitchell's Barbeque
Author: Ed Mitchell, Ryan Mitchell, Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
$37.50
Marketplace Books Egg Rolls & Sweet Tea: Asian Inspired, Southern Style
Author: Natalie Keng Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table with the best from various cultures, cooking styles, and comforting foods. Ni hao, y'all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng's personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. With recipes like Fried Chicken Spring Rolls With Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Georgia Bourbon Coca-Cola Meatloaf, Golden Milk and Sorghum Hot Toddy, and of course, several recipes for egg rolls and sweet teas. About the Author Natalie Keng is a pioneer in the area of innovative leadership development and is the Founder and CEO ("Chief Eating Officer") of Global Hearth, a multi-faceted business that leverages the power of food and culture to promote team-building and employee engagement in support of corporate initiatives through its Cooking Up a Better World platform of inspiring, interactive, and impactful presentations, tours and events. Locally known as the Chinese Southern Belle, Keng is the creator of an award-winning line of Georgia-grown, Asian-inspired sauces (launched at Whole Foods Market) that feature natural ingredients and harken old family recipes, earning her the title The Sauce Maven. Before starting her own business, Keng was a strategic marketing executive in a Fortune 100 corporation. She has also headed leadership development and diversity teams for national non-profit organizations and served in public office. Keng is a recipient of the Greater Women's Business Council's Trailblazer Award and was appointed to serve on the Governor's Health Task Force. A graduate of Vassar College, Keng holds a Master of Public Policy from the Harvard Kennedy School of Government. This is her first book. She lives in her hometown of Smyrna, Georgia.
$32.00
Marketplace Books No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating
Author: Alicia KennedyA culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to? In No Meat Required, author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations - raises distinct questions about the meanings and goals of plant-based eating. Kennedy--a vegetarian, former vegan, and once-proprietor of a vegan bakery--understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart.About the AuthorAlicia Kennedy is a writer from Long Island now living in San Juan, Puerto Rico. Her work on food and culture has been published in the New York Times, the Washington Post, T: The New York Times Style Magazine, Eater, Bon Appétit, and many other publications. She has a newsletter titled "From the Desk of Alicia Kennedy," where she publishes essays, cultural criticism, a podcast, and recipes.
$26.95
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
Marketplace Books Franklin Smoke: Wood. Fire. Food. [A Cookbook]
Author: Aaron Franklin, Jordan MacKayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from "How do I smoke a whole turkey?" to "What kind of wood should I use?"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.About the AuthorOne of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.
$35.00
Marketplace Books Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family
Author: Tim HaywardThe Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to "low and slow", but you can treat it like a konro, mangal, forno, parilla, comal, tandoor, or hāngi and create a plethora of international dishes of restaurant quality. The EGG can be the linchpin of a successful outdoor event, giving you the confidence to cook beyond your normal repertoire, but it can also create occasions--whether it's a spontaneous supper for 2 or a celebration for 22, the EGG brings soul and enjoyment to cooking, culminating in a memorable experience. Master Tacos Asado for friends and family, rustle up Skillet Macaroni Cheese for a cosy night in, present Porchetta for an Italian feast, or serve up a Grilled Octopus Salad for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you'll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking and food the same way again. "Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There's nothing else quite like it." Tom KerridgeAbout the AuthorTim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times and a panellist on on BBC Radio 4's The Kitchen Cabinet. He has written and presented a series of multi-part radio documentaries for the BBC, including "What If We Stopped Buying Stuff And Started Making It?" (2019) and "The Gut Instinct - a social history of bowels" (2018). He won the Guild of Food Writers "Food Journalist of the Year" in 2014 and 2015, and is nominated for "Food Writer of Year" 2022, top Restaurant Reviewer of 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. Tim is co-owner of Fitzbillies, a cafe and bakery in Cambridge, UK. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017), Fitzbillies (2019), Loaf Story (2020), and Charcuterie from Scratch (2021).
$40.00
Marketplace Books Vegetable Revelations: Inspiration for Produce-Forward Cooking
Author: Steven Satterfield
$50.00
Marketplace Books United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
Author: Jessica DupuyThere are many things that are big in Texas: Wide open spaces, personalities, hair, but above all, there's flavor United Tastes of Texas is your geographical guide to Texas cuisine based on five distinct culinary regions: Central, Coastal, East, South, and West Texas; as well as the culinary influences brought by settlers from countries including Czechoslovakia, Germany, Mexico, and Spain. Each chapter starts with a brief history of the region, as well as plenty of interesting facts and bits of history including notes on cooking equipment, stories on local chefs and restaurants that have helped shape each of the regions, and pages of beautiful photography and imagery. But foremost is the food: 125 recipes featuring traditional and regional-specific dishes and cooking methods including Texan takes on Black-Eyed Peas, Skillet Cornbread, Shrimp Creole, Smoked Brisket, Smoked Tortilla Soup, and one of the most classically Texan dishes - Chicken Fried Steak, just to name a few. Whether you're a native Texan in need of recipe inspiration, a Texas ex-pat longing for a taste of home, or a culinary adventurer ready to explore the Lone Star State, United Tastes of Texas packs plenty of history, travel, and food into one bookAbout the AuthorJessica Dupuy is a fourth-generation Texan and a freelance writer with bylines in Texas Monthly, Texas Highways, Fodor's Travel, National Geographic Traveler, Imbibe, The Hollywood Reporter, and numerous Austin publications. She also was co-writer on Uchi: The Cookbook, in conjunction with James Beard Award winning Chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant. Her most recent cookbook collaboration was with Texas chef Jack Gilmore on Jack Allen's Kitchen: Celebrating the Tastes of Texas. She is a Certified Sommelier & Certified Specialist of Wine, member of Les Dames D'Escoffier of Austin, is on the advisory board for the Wine and Food Foundation of Texas, and is a lifelong Texan. Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, her son Gus, and daughter Ashlyn.
$24.99
Marketplace Books Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
Author: Howard MitchamA delightful book with excellent recipes . . . -Mimi Sheraton, New York TimesHugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.-Anthony BourdainCreole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.-TodayAbout the AuthorMitcham, Howard: - HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.
$16.95
Marketplace Books The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes
Author: Alex Snodgrass#1 Wall Street Journal BestsellerNew York Times BestsellerIt's comfort food--redefined! Here are healthy meals the whole family can enjoy, night after night . . .What does comfort mean in The Comfortable Kitchen? For Alex Snodgrass, New York Times bestselling author of The Defined Dish, bringing her family around the table to share a home-cooked meal is a favorite way to show love. Her recipes are designed to bring joy into that display of affection, from your own comfort cooking to your loved ones' delight at the delicious flavors, to knowing that you're caring for your family's nutrition with each bite.Though many of her meals are fully paleo compliant, or at the very least paleo-ish, there are plenty of other recipes with simple, flexible ingredient swaps for a cleaner meal when desired--perfect for people who are enjoying their "food freedom" stage of their health journey. And for those who have dietary restrictions, Alex clearly marks each recipe as gluten-free, dairy-free, grain-free, and paleo, as appropriate.Alex brings back the joy of being in the kitchen for those at all levels of cooking skill and provides food for every occasion, with soups, salads, pasta, vegetarian and non-vegetarian mains, apps, and sides ranging from one-pot meals to not-so-junky junk food--and even cocktails and desserts--with recipes including: Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsTexas Style Brisket TacosHerby Green Olive Pasta with FetaSheet Pan Honey-Sesame CauliflowerClayton's Margarita7-Ingredient Almond Butter CookiesWith 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make.
$32.00
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](http://localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
