{"title":"Gifts Under $50","description":"Shop for last-minute gifts for the food lovers and home cooks on your list with specialty foodstuffs and kitchen accessories available from the artisan makers on the Local Palate Marketplace. From barbecue sauce bundles to gift sets of premium oils and seasonings, these gifts give foodies fast ways to enhance their kitchen game with flavors from around the South.","products":[{"product_id":"bourb-brl-foods-aged-coffee","title":"Bourbon Barrel Aged Coffee","description":"\u003cdiv class=\"post-content\"\u003e\n\u003cdiv class=\"post-content-wrap\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-sheets-userformat='{\"2\":769,\"3\":{\"1\":0},\"11\":3,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Bourbon Barrel Aged Coffee is a medium roast made with Safai Coffee Company‚Äôs 100-percent Arabica beans. These beans are flame-roasted and aged in a bourbon barrel once used for making Kentucky bourbon. During this process, the beans absorb flavor from the wooden barrel that held bourbon at one point in time. \\n\\nEach batch of the coffee beans prepared is ground and tested to ensure that the product is given the perfect roast and aging time. The result is a whole bean coffee with notes of deep chocolate, caramel, and bourbon. While there's no alcohol content, the rich, charred oak lends flavors of the South‚Äôs favorite dark spirit.\\n\\nBourbon Barrel Foods‚Äô Bourbon Barrel Aged Coffee makes for the perfect gift for the bourbon lover in your life. It is the ideal bean to grind for sipping each morning, or to set aside for special occasions or to use in spiked Irish coffee. The profile is loaded with flavor and has no need for any cream or sugar. \\n\\nBourbon Barrel Foods produces a large collection of all-natural, award winning gourmet foods that embrace the history and mystique of Kentucky‚Äôs Bourbon Country. All of their items are handcrafted in small batches in Louisville, Kentucky. They use reclaimed barrels straight from Kentucky‚Äôs finest bourbon distilleries as both a smoking and aging agent. With the popularity of bourbon continuing to increase, Bourbon Barrel Foods has championed the idea of combining the Kentucky Bourbon Industry with the local food movement. Their popular ‚ÄúEAT YOUR BOURBON‚Äù slogan embodies this idea and has catapulted many of their products to the forefront of the culinary scene.\u0026quot;}\"\u003eBourbon Barrel Aged Coffee is a medium roast made with Safai Coffee Company‚Äôs 100-percent Arabica beans. These beans are flame-roasted and aged in a bourbon barrel once used for making Kentucky bourbon. During this process, the beans absorb flavor from the wooden barrel that held bourbon at one point in time. \u003cbr\u003e\u003cbr\u003eEach batch of the coffee beans prepared is ground and tested to ensure that the product is given the perfect roast and aging time. The result is a whole bean coffee with notes of deep chocolate, caramel, and bourbon. While there's no alcohol content, the rich, charred oak lends flavors of the South‚Äôs favorite dark spirit.\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Bourbon Barrel Foods","offers":[{"title":"10 oz.","offer_id":48137958293722,"sku":"BBFCOFFEE","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/bbf-bourbon-aged-coffee.png?v=1782938737"},{"product_id":"bourb-brl-foods-woodford-bitters-dram-set-5-pack","title":"Woodford Reserve Bitters Dram Set (5-Pack)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCollect all five outstanding Woodford Reserve® Bitters flavors with this combination 10-ml dram set. The combination set comes in a sleek, stylish gift box and is a perfect introduction to all of the Woodford Reserve® Bitters flavors. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSpice up your classic Manhattan or Old-fashioned with a dash of the range of flavors, enhanced with their bourbon barrel aging techniques. The set makes for an ideal gift for the home mixologist in your life or for the amateur that is looking to expand their personal collection. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach big Bourbon Barrel Food flavor is made in small batches and tested at the Woodford Reserve® distillery room. All five of the Woodford Reserve® Bitters are effortlessly handy and easy to use with the convenient drip dram topper that lets you use as little or as much as you want. \u003c\/span\u003e\u003cspan\u003eMake the perfect cocktails or baked goods, or add a drop to a tall glass of seltzer water with these endlessly versatile flavors. \u003c\/span\u003e\u003c\/p\u003e","brand":"Bourbon Barrel Foods","offers":[{"title":"Default Title","offer_id":36639031165087,"sku":"BBFWRBDS","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/WoodfordReserve_Bitters_0115d2c6-5322-4735-aee8-6875b1588d6e.jpg?v=1715923322"},{"product_id":"bourb-brl-foods-madagas-aged-van-ext","title":"Bourbon Barrel Aged Madagascar Vanilla Extract","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTry Bourbon Barrel Aged Madagascar Vanilla Extract from \u003c\/span\u003e\u003ca href=\"https:\/\/localpalatemarketplace.com\/collections\/bourbon-barrel-foods\" rel=\"noopener noreferrer\" data-mce-fragment=\"1\" target=\"_blank\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eBourbon Barrel Foods\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e for all baking needs. The vanilla extract is aged in bourbon barrels that are directly from Kentucky's best distilleries. Aging in the white oak barrels results in a flavor that is rich, sweet, and aromatic in vanilla with a hint of bourbon. The best part is that it reflects some Southern heritage and charm of the Bluegrass State.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bourbon Barrel Foods","offers":[{"title":"100 ml.","offer_id":48137957245146,"sku":"BBFBVXB","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/bbf-vanilla-extract.png?v=1783017864"},{"product_id":"hubs-honey-kissed","title":"Honey Kissed Virginia Peanuts - 20oz.","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 20-ounce tin of Hubs Honey Kissed Virginia Peanuts is created locally, from the Hubbard farms in Virginia. This new product from Hubs has the perfect mix between sweet and salty. The extra-large Virginia peanuts are coated in honey before they go in the oven, rather than after, so they absorb that honey taste, and so they don’t get sticky from the honey. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe honey coating is light and smooth, so you still get that amazing, salty taste from the peanut, but also get a hint of the sweet honey. These Hubs Honey Kissed Virginia Peanuts are the perfect snack for any occasion. Whether you’re watching sports or going on a hike, you’ll want to bring these sweet and savory peanuts. These peanuts are also a great topping for any ice cream! Just sprinkle a few peanuts to add a sweet crunch to your favorite flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hubs Peanuts","offers":[{"title":"Default Title","offer_id":36671462473887,"sku":"HPHK20","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/hubs-honey-roasted_0154a635-54a6-4f8b-97c3-48e8f84a578f.jpg?v=1764826974"},{"product_id":"hubs-sweet-heat","title":"Hubs Sweet Heat Peanuts - 20oz.","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 20-ounce tin of Hubs Sweet Heat Virginia Peanuts is made locally on the Hubbard farms, in Virginia. The Sweet Heat Peanuts are created by adding natural spices, mild sweet chili peppers, and the super extra-large Virginia peanuts to create a unique and outstandingly flavored peanut. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe chili peppers add the perfect amount of spice to give you that kick you’re looking for, but also give you a slight sweetness at the same time that makes them impossible to stop eating. They aren’t too hot, and they aren’t too sweet, they are a sweet’n’spicy mix of the two. Whether you’re looking to give a unique, different gift to a friend or just looking for a great snack to have in your pantry, these Sweet Heat Peanuts are the best choice.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hubs Peanuts","offers":[{"title":"Default Title","offer_id":36671487213727,"sku":"HPSHEAT20","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/hubs-sweet-heat_7eff5142-891f-44a2-a8aa-421ed18dd8f3.jpg?v=1764826613"},{"product_id":"hubs-peanut-brittle","title":"Hubs Peanut Brittle - 16oz.","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 16-ounce tin of Hubs Peanut Brittle is made locally, in Virginia, by the Hubbard Peanut Company. This peanut brittle is a must-have for the holidays and year-round. It makes for the perfect gift or sweet snack during the winter months. This Peanut Brittle is a Hubbard family favorite. After harvesting the peanuts, the Hubbards would historically save some extra and made this same brittle recipe for the holidays. Not just anyone can make peanut brittle of this quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hubs workers manually stir the peanuts, mixed with sugars, butter, and extracts, constantly so no part of the brittle is uneven. The workers also make sure that all the brittle stays at the same temperature throughout the process, so no piece is under or overcooked. However, you’ll realize that all of this effort and attention to create this perfect tin of Peanut Brittle is worth it after you try the Brittle for the first time\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hubs Peanuts","offers":[{"title":"Default Title","offer_id":36671490556063,"sku":"HPBRTL16","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/hubs-peanut-brittle.jpg?v=1764826362"},{"product_id":"low-ket-chips-bloody-mary","title":"Bloody Mary Chips","description":"\u003cp class=\"p1\"\u003eAll the flavor of your favorite bloody mary cocktail in a crunchy, salty snack.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMade with the same zesty ingredients you'd find in a bloody mary—minus the booze—these kettle chips pack the perfect punch. They're an addictive snack that'll hit the spot anytime, whether you're hosting a party, watching a movie, or heading out on a road trip.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMade by Lowcountry Kettle Chips in Charleston.\u003c\/p\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Bags (2oz)","offer_id":42794745102554,"sku":"LCKBM12","price":25.0,"currency_code":"USD","in_stock":true},{"title":"24 Bags (2oz)","offer_id":42794745069786,"sku":"LCKBM24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/BloodyMaryBag2022.png?v=1728493254"},{"product_id":"low-ket-chips-state-fair-pickle","title":"State Fair Fried Pickle Chips","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThese delicious kettle chips pack a subtle dill pickle flavor with a Southern twist—just like you remember from the state fair. Lowcountry Kettle Chips are made in Charleston.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle\u003e\u003c!--\n.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px}   .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}\n--\u003e\u003c\/style\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Count","offer_id":42593636548826,"sku":"LCKSFFP12","price":25.0,"currency_code":"USD","in_stock":false},{"title":"24 Count","offer_id":42794744840410,"sku":"LCKSFFP24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/LK-dillpickles.jpg?v=1617004895"},{"product_id":"low-ket-chips-spicy-pim-chse","title":"Spicy Pimento Cheese Chips","description":"\u003cp\u003ePimento cheese and potato chips. What could be better?\u003c\/p\u003e\n\u003cp\u003eThese crunchy kettle chips feature the Lowcountry's favorite cheese spread—with a touch of heat!\u003c\/p\u003e\n\u003cp\u003eSnack on them when you're craving a cheesy, crunchy treat.\u003c\/p\u003e\n\u003cp\u003eMade in Charleston by Lowcountry Kettle Chips.\u003c\/p\u003e\n\u003cstyle\u003e\u003c!--\n.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px}   .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}\n--\u003e\u003c\/style\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Bags (2oz)","offer_id":36713874751647,"sku":"LCKSPC12","price":25.0,"currency_code":"USD","in_stock":true},{"title":"24 Bags (2oz)","offer_id":42794744807642,"sku":"LCKSPC24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/PimetoCheeseBag2022_85900f78-49e8-4e4c-a79b-fd31ea6b4f3c.png?v=1728493247"},{"product_id":"low-ket-chips-mustard-bbq","title":"Mustard BBQ Sauce Chips","description":"\u003cp\u003eLooking for barbecue chips that are better than the rest? Consider your search over.\u003c\/p\u003e\n\u003cp\u003eAnything but ordinary, these crunchy, tasty kettle chips offer all the tangy flavor of South Carolina's signature mustard barbecue sauce.\u003c\/p\u003e\n\u003cp\u003eMade in Charleston by Lowcountry Kettle Chips.\u003c\/p\u003e\n\u003cstyle\u003e\u003c!--\n.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px}   .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}\n--\u003e\u003c\/style\u003e\n\u003cstyle\u003e\u003c!--\n.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px}   .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}\n--\u003e\u003c\/style\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Bags (2oz)","offer_id":36713876750495,"sku":"LCKMBBQ12","price":25.0,"currency_code":"USD","in_stock":true},{"title":"24 Bags (2oz)","offer_id":42794744774874,"sku":"LCKMBBQ24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/MustardBBQBag2022_9cf855d6-4f23-45e9-bcb6-bf01260c2ecd.png?v=1728493256"},{"product_id":"low-ket-chips-carolina-reaper","title":"Carolina Reaper Chips","description":"\u003cp\u003eIntroducing the world's hottest chili pepper—on an extra crunchy chip.\u003c\/p\u003e\n\u003cp\u003eThese Carolina Reaper Chips are ideal for spicy lovers. Complemented perfectly by a satisfying crunch, they'll make your mouth hurt the good way.\u003c\/p\u003e\n\u003cp\u003eLowcountry Kettle Chips are made in Charleston.\u003c\/p\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Bags (2oz)","offer_id":42794744742106,"sku":"LCKCR12","price":25.0,"currency_code":"USD","in_stock":true},{"title":"24 Bags (2oz)","offer_id":42794744709338,"sku":"LCKCR24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/ReaperBagImage2022.png?v=1728493242"},{"product_id":"low-ket-chips-sea-salt","title":"Sea Salt Chips","description":"\u003cp\u003eSimple is sometimes better. Take these Sea Salt Chips, for example.\u003c\/p\u003e\n\u003cp\u003eMade in Charleston, these simply delicious kettle chips have a sprinkle of local South Carolina sea salt, which is harvested just off the Charleston coast.\u003c\/p\u003e\n\u003cp\u003eCrunchy, salty, and satisfying, these are the best kettle-cooked potato chips you'll ever eat. Serve them at your next event for an easy crowd-pleasing snack.\u003c\/p\u003e","brand":"Lowcountry Kettle Chips","offers":[{"title":"12 Bags (2oz)","offer_id":42794744676570,"sku":"LCKSS12","price":25.0,"currency_code":"USD","in_stock":true},{"title":"24 Bags (2oz)","offer_id":36713877799071,"sku":"LCKSS24","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/SeaSaltBag2022.png?v=1728493250"},{"product_id":"fftss-chas-fav-white-grits","title":"CCHS Favorites Stone Ground Grits - White","description":"\u003cp\u003eThree-quarters of the grits sold in the United States are bought in the South, and Charleston Favorites Stone-Ground White Grits are some of the best you can buy. Made from select Southern corn and ground on an authentic millstone — just like they've done it for centuries — these grits cook up smooth and creamy, perfect alongside bacon and eggs in the morning or as the star of a classic shrimp and grits.\u003c\/p\u003e\n\n\u003cp\u003eThe stone-grinding process takes this Southern staple back to its roots, delivering flavor, nutrition, and history in every bowl. Ground the same way our ancestors milled them over 170 years ago, these grits carry all the texture and depth that gave original stone-ground grits their nationwide reputation.\u003c\/p\u003e\n\n\u003cp\u003eWhether you cook them in water, milk, or — our favorite — chicken stock, they deliver a richness and thickness you simply can't get from generic store-bought grits. Feeling like a Lowcountry pro? Cook and pack them into fried grit cakes that elevate any dish that lands on your table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eExtra creamy grits recipe:\u003c\/strong\u003e Combine 1 cup grits, 4 cups milk, 1 cup water, ½ lb butter, 1 tsp salt, and 1 tsp coarse ground pepper. Bring to a boil, reduce heat, and stir often for 20–30 minutes.\u003c\/p\u003e\n\n\u003cp\u003eTo protect product integrity, store in the refrigerator or freezer — these grits contain no preservatives or additives. Non-GMO and gluten-free.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e 2-pound cloth bag.\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single Bag","offer_id":43917858406618,"sku":"FFSSWGRIT","price":12.0,"currency_code":"USD","in_stock":true},{"title":"3 Bags","offer_id":43917858439386,"sku":"FFSSWGRIT3","price":34.0,"currency_code":"USD","in_stock":true},{"title":"6 Bags","offer_id":43917858472154,"sku":"FFSSWGRIT6","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-charleston-grits-white.jpg?v=1711653541"},{"product_id":"fftss-chas-fav-yllw-grits","title":"CCHS Favorites Stone Ground Grits - Yellow","description":"\u003cp\u003eThese Stone Ground Yellow Grits \u003cspan data-mce-fragment=\"1\"\u003eare made from select Southern corn and ground on an authentic millstone that help create a breakfast of champions.\u003c\/span\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single Bag","offer_id":42520122065114,"sku":"FFSSYGRIT","price":12.0,"currency_code":"USD","in_stock":true},{"title":"3 Bags","offer_id":43917882327258,"sku":"FFSSYGRIT3","price":34.0,"currency_code":"USD","in_stock":true},{"title":"6 Bags","offer_id":43917882360026,"sku":"FFSSYGRIT6","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-charleston-grits-yellow_21bae028-0ad5-4a05-b99e-2311f58e1be9.jpg?v=1711653530"},{"product_id":"fftss-blackjack-sweet-smoky-beef-jerky","title":"BlackJack Sweet and Smoky Beef Jerky","description":"\u003cp data-mce-fragment=\"1\"\u003eDon't settle for the fake stuff. BlackJack Sweet and Smoky Beef Jerky is real, top round, hand-carved, soaked in a legendary marinade, and smoked over wood. No dehydrator. No liquid smoke. Just the real deal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTry this natural snack on your next hike, on the golf course, or at your desk when you need a protein pick-me-up.\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single Bag","offer_id":44007163035866,"sku":"FFSSJRKY","price":12.0,"currency_code":"USD","in_stock":true},{"title":"3-Pack","offer_id":44007163068634,"sku":"FFSSJRKY3","price":35.0,"currency_code":"USD","in_stock":true},{"title":"5-Pack","offer_id":44664032067802,"sku":"FFSSJRKY5","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-blackjack-jerky-single.jpg?v=1758638767"},{"product_id":"fftss-chas-fav-benne-wafers","title":"Charleston Favorites Benne Wafers","description":"\u003cp\u003eForget everything that you think you know about delicious cookies and meet the quintessential Charleston Benne Wafer — the city's signature sweet treat. There are few things that reflect the history of Charleston more than this simple cookie. Nix the chocolate chips and put away the vanilla extract. The Benne Wafer relies on toasted sesame seeds for a distinct flavor that is all its own.\u003c\/p\u003e\n\n\u003cp\u003eThere is a long culinary history in Charleston for this unique, crunchy bite that you have to stop yourself from eating the whole container in one sitting. The height resembles that of a thin cracker and makes for the perfect vessel for other southern treats. Eat them by themselves, serve them piled high with pimento cheese and chicken salad as an appetizer, or get creative and make bite-sized ice cream sandwiches for an unforgettable summer dessert. Savory, sweet, or both — these wafers fit the bill.\u003c\/p\u003e\n\n\u003cp\u003eBenne Wafers have been unique to the Lowcountry since the region was colonized in the 17th century. Benne — the Bantu word for sesame — was brought across the Atlantic from Africa and planted and cultivated extensively throughout the South. Although countless Lowcountry recipes call for this nutty seed raw or toasted, none are as widely loved or recognized as the iconic Benne Wafer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e 6-ounce clear tub.\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single","offer_id":44007310754010,"sku":"FFSSBNW","price":12.0,"currency_code":"USD","in_stock":true},{"title":"4-Pack","offer_id":44007310786778,"sku":"FFSSBNW4","price":44.0,"currency_code":"USD","in_stock":true},{"title":"8-Pack","offer_id":44007310819546,"sku":"FFSSBNW8","price":90.0,"currency_code":"USD","in_stock":true},{"title":"12-Pack","offer_id":44007310852314,"sku":"FFSSBNW12","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-benne-wafer.jpg?v=1711653542"},{"product_id":"fftss-lav-farm-chas-gold-rice","title":"Lavington Farms Charleston Gold Aromatic Rice","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. \\r\\n\\r\\nThis gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. \\r\\n\\r\\nThis rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. \\r\\n\\r\\n\\r\\nPackaging: 17-ounce paper bag. \\r\\n\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cmeta charset=\"UTF-8\"\u003eLavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. \\r\\n\\r\\nThis gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. \\r\\n\\r\\nThis rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. \\r\\n\\r\\n\\r\\nPackaging: 17-ounce paper bag. \\r\\n\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eThe grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. \u003cbr\u003e\u003cbr\u003eThis gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. \\r\\n\\r\\nThis gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. \\r\\n\\r\\nThis rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. \\r\\n\\r\\n\\r\\nPackaging: 17-ounce paper bag. \\r\\n\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eDr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the Lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. \u003cbr\u003e\u003cbr\u003eThis rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. \u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. \\r\\n\\r\\nThis gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. \\r\\n\\r\\nThis rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. \\r\\n\\r\\n\\r\\nPackaging: 17-ounce paper bag. \\r\\n\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single Bag","offer_id":44007228571866,"sku":"FFSSCHSRICE","price":12.0,"currency_code":"USD","in_stock":true},{"title":"3-Pack","offer_id":44007228604634,"sku":"FFSSCHSRICE3","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/fftss-charleston-gold-rice.jpg?v=1677012489"},{"product_id":"fftss-chas-fav-trad-cheese-straws","title":"Charleston Favorites Traditional Cheese Straws","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Do you need something to sit out when you have guests over for a drink or a cocktail hour before a meal, but don’t know what? We’ve got you covered. These bite-sized Traditional Cheese Straws from Food for the Southern Soul are loaded with real aged cheddar cheese and pack a sharp flavor in each bite. They're the snack that goes with everything and are an all-around crowd pleaser. \\n\\nCheese straws are a great treat any time of the year, but they're especially tasty around the holiday season. Order packs for yourself, packs for your friends and family as gifts, or, as we suggest, do both!\\n\\nFood for the Southern Soul’s Charleston Favorites Traditional Cheese Straws are made with real aged cheddar cheese and a whole lot of it cooked into these delightful and savory little pastries. This is the signature traditional flavor that will please just about any cheese lover. The Traditional Cheese Straws make for the perfect entertaining treat or everyday snack. They can be served room temp or heated and served with ranch dip or hot sauce for an added element of enjoyment. Substitute basic crackers with these Traditional Cheese Straws when having a bowl of tomato vegetable soup for more flavor on a winter day. \\n\\nPair Food for the Southern Soul’s Charleston Favorites Traditional Cheese Straws with hoppy beers, dry white wines, or opulent reds for a palate enhancing bite before a main course or heavier hors d’oeuvre. \\nPackaging: One 6-ounce plastic container.\u0026quot;}\" data-sheets-userformat='{\"2\":769,\"3\":{\"1\":0},\"11\":3,\"12\":0}'\u003eDo you need something to sit out when you have guests over for a drink or a cocktail hour before a meal, but don’t know what? We’ve got you covered. These bite-sized Traditional Cheese Straws from Food for the Southern Soul are loaded with real aged cheddar cheese and pack a sharp flavor in each bite. They're the snack that goes with everything and are an all-around crowd pleaser. \u003cbr\u003e\u003cbr\u003eCheese straws are a great treat any time of the year, but they're especially tasty around the holiday season. Order packs for yourself, packs for your friends and family as gifts, or, as we suggest, do both! This is the signature traditional flavor that will please just about any cheese lover. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Do you need something to sit out when you have guests over for a drink or a cocktail hour before a meal, but don’t know what? We’ve got you covered. These bite-sized Traditional Cheese Straws from Food for the Southern Soul are loaded with real aged cheddar cheese and pack a sharp flavor in each bite. They're the snack that goes with everything and are an all-around crowd pleaser. \\n\\nCheese straws are a great treat any time of the year, but they're especially tasty around the holiday season. Order packs for yourself, packs for your friends and family as gifts, or, as we suggest, do both!\\n\\nFood for the Southern Soul’s Charleston Favorites Traditional Cheese Straws are made with real aged cheddar cheese and a whole lot of it cooked into these delightful and savory little pastries. This is the signature traditional flavor that will please just about any cheese lover. The Traditional Cheese Straws make for the perfect entertaining treat or everyday snack. They can be served room temp or heated and served with ranch dip or hot sauce for an added element of enjoyment. Substitute basic crackers with these Traditional Cheese Straws when having a bowl of tomato vegetable soup for more flavor on a winter day. \\n\\nPair Food for the Southern Soul’s Charleston Favorites Traditional Cheese Straws with hoppy beers, dry white wines, or opulent reds for a palate enhancing bite before a main course or heavier hors d’oeuvre. \\nPackaging: One 6-ounce plastic container.\u0026quot;}\" data-sheets-userformat='{\"2\":769,\"3\":{\"1\":0},\"11\":3,\"12\":0}'\u003eThe Traditional Cheese Straws make for the perfect entertaining treat or everyday snack. They can be served room temp or heated and served with ranch dip or hot sauce for an added element of enjoyment. Substitute basic crackers with these Traditional Cheese Straws when having a bowl of tomato vegetable soup for more flavor on a winter day.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single","offer_id":43855805186266,"sku":"FFSSCHZ","price":12.0,"currency_code":"USD","in_stock":true},{"title":"4-Pack","offer_id":43855805219034,"sku":"FFSSCHZ4","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-cheese-straws.jpg?v=1711653530"},{"product_id":"hubs-salted-virginia-peanuts","title":"Home Cooked Salted Virginia Peanuts - 20oz.","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 20-ounce tin of Hubs Home Cooked Salted Virginia Peanuts is crafted locally, from the Hubbard farms in Virginia. What looks like a simple peanut could not be farther from it. The Salted Virginia Peanuts are extra-large, so you know you’re getting your money’s worth. They’re home-cooked, blister fried, water blanched, and taste incredible. The peanuts are one-of-a-kind on their own, but after tossing in their gourmet salt, Hubs has created the premier salted peanut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese peanuts pack a mighty punch and are amazing for your body and mind. Peanuts have 7 grams of protein per ounce, promote weight loss, are cholesterol-free, inhibit cancer growth, and have close to half of the 13 available vitamins for normal growth and health and 35% of the essential minerals. After all of those health benefits, they still taste unbelievable! What other snack can do that?\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Hubs Peanuts","offers":[{"title":"Default Title","offer_id":37469119283359,"sku":"HPSALT20","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/hubs-salted_a85c9604-80d4-4948-ae21-a332a922d54e.jpg?v=1764826174"},{"product_id":"fftss-chas-fav-creole-gumbo","title":"CHS Favorites Creole Gumbo","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"The flavorful, spiced Creole roots of Gumbo go beyond any particular recipe—they touch on the very history of the Louisiana-born stew. Its name derives from the west African word for okra and the roux comes from French culinary techniques. It was served during the 1803 gubernatorial reception in New Orleans and has grown in popularity and variations across the South over the nineteenth and twentieth centuries. Chefs and home-cooks throughout the region have long perfected recipes they covet. A batch made from scratch can take hours to prepare, but if you want the instant satisfaction, this Creole Gumbo from Food for the Southern Soul offer a fast route to the Bayou. \\n\\nThe tomato-based stew pulls warmth from bell peppers and texture from okra, and it does the heavy lifting when it comes to getting dinner on the table. Simply add a few shrimp to the soup when you’re about to take it off the heat and then serve over rice. \\n\\nWhy Food for the Southern Soul Gumbo? (H2)\\nMade by Food for the Southern Soul, this Creole Gumbo is just one of many pantry meals, snacks, and ingredients that celebrates the South’s diverse and storied cooking traditions. Products, such as coarse-ground girts to cheese straws and Charleston Gold rice, bring flavors from the Gulf, Lowcountry, Chesapeake, Piedmont, Appalachia and everywhere in between to tables around the country. Keep this base for Creole Gumbo on hand for whenever a craving strikes (tonight, perhaps?), or use it as a base for other soups or stews, such as bouillibase.\\n\"}' data-sheets-userformat='{\"2\":31299,\"3\":{\"1\":0},\"4\":[null,2,16776953],\"9\":0,\"12\":0,\"14\":[null,2,4343892],\"15\":\"Calibri\",\"16\":11,\"17\":1}' data-sheets-textstyleruns='{\"1\":0}[null,1,{\"5\":0}]{\"1\":734}[null,935,{\"5\":0}]{\"1\":1527}'\u003eThe flavorful, spiced Creole roots of Gumbo go beyond any particular recipe—they touch on the very history of the Louisiana-born stew. Its name derives from the west African word for okra, and the roux comes from French culinary techniques. It was served during the 1803 gubernatorial reception in New Orleans and has grown in popularity and variations across the South over the nineteenth and twentieth centuries. Chefs and home cooks throughout the region have long perfected recipes they covet. A batch made from scratch can take hours to prepare, but if you want instant satisfaction, this Creole Gumbo from Food for the Southern Soul offers a fast route to the Bayou.\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"The flavorful, spiced Creole roots of Gumbo go beyond any particular recipe—they touch on the very history of the Louisiana-born stew. Its name derives from the west African word for okra and the roux comes from French culinary techniques. It was served during the 1803 gubernatorial reception in New Orleans and has grown in popularity and variations across the South over the nineteenth and twentieth centuries. Chefs and home-cooks throughout the region have long perfected recipes they covet. A batch made from scratch can take hours to prepare, but if you want the instant satisfaction, this Creole Gumbo from Food for the Southern Soul offer a fast route to the Bayou. \\n\\nThe tomato-based stew pulls warmth from bell peppers and texture from okra, and it does the heavy lifting when it comes to getting dinner on the table. Simply add a few shrimp to the soup when you’re about to take it off the heat and then serve over rice. \\n\\nWhy Food for the Southern Soul Gumbo? (H2)\\nMade by Food for the Southern Soul, this Creole Gumbo is just one of many pantry meals, snacks, and ingredients that celebrates the South’s diverse and storied cooking traditions. Products, such as coarse-ground girts to cheese straws and Charleston Gold rice, bring flavors from the Gulf, Lowcountry, Chesapeake, Piedmont, Appalachia and everywhere in between to tables around the country. Keep this base for Creole Gumbo on hand for whenever a craving strikes (tonight, perhaps?), or use it as a base for other soups or stews, such as bouillibase.\\n\"}' data-sheets-userformat='{\"2\":31299,\"3\":{\"1\":0},\"4\":[null,2,16776953],\"9\":0,\"12\":0,\"14\":[null,2,4343892],\"15\":\"Calibri\",\"16\":11,\"17\":1}' data-sheets-textstyleruns='{\"1\":0}[null,1,{\"5\":0}]{\"1\":734}[null,935,{\"5\":0}]{\"1\":1527}'\u003e\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"The flavorful, spiced Creole roots of Gumbo go beyond any particular recipe—they touch on the very history of the Louisiana-born stew. Its name derives from the west African word for okra and the roux comes from French culinary techniques. It was served during the 1803 gubernatorial reception in New Orleans and has grown in popularity and variations across the South over the nineteenth and twentieth centuries. Chefs and home-cooks throughout the region have long perfected recipes they covet. A batch made from scratch can take hours to prepare, but if you want the instant satisfaction, this Creole Gumbo from Food for the Southern Soul offer a fast route to the Bayou. \\n\\nThe tomato-based stew pulls warmth from bell peppers and texture from okra, and it does the heavy lifting when it comes to getting dinner on the table. Simply add a few shrimp to the soup when you’re about to take it off the heat and then serve over rice. \\n\\nWhy Food for the Southern Soul Gumbo? (H2)\\nMade by Food for the Southern Soul, this Creole Gumbo is just one of many pantry meals, snacks, and ingredients that celebrates the South’s diverse and storied cooking traditions. Products, such as coarse-ground girts to cheese straws and Charleston Gold rice, bring flavors from the Gulf, Lowcountry, Chesapeake, Piedmont, Appalachia and everywhere in between to tables around the country. Keep this base for Creole Gumbo on hand for whenever a craving strikes (tonight, perhaps?), or use it as a base for other soups or stews, such as bouillibase.\\n\"}' data-sheets-userformat='{\"2\":31299,\"3\":{\"1\":0},\"4\":[null,2,16776953],\"9\":0,\"12\":0,\"14\":[null,2,4343892],\"15\":\"Calibri\",\"16\":11,\"17\":1}' data-sheets-textstyleruns='{\"1\":0}[null,1,{\"5\":0}]{\"1\":734}[null,935,{\"5\":0}]{\"1\":1527}'\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single","offer_id":43855804170458,"sku":"FFSSGMBO","price":16.0,"currency_code":"USD","in_stock":true},{"title":"2-Pack","offer_id":43855804203226,"sku":"FFSSGMBO2","price":31.0,"currency_code":"USD","in_stock":true},{"title":"6-Pack","offer_id":46142523179226,"sku":"FFSSGMBO6","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-creole-gumbo.jpg?v=1711653537"},{"product_id":"fftss-chas-fav-okra-soup","title":"CHS Favorites Okra Soup","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ultimate Okra Soup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFood for the Southern Soul's Charleston Favorites Okra Soup starts with a simmer of all its aromatics and herbs, and cooks over time so you don't have to wait. You'll just need to heat it up and enjoy. \u003c\/span\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single","offer_id":43855787262170,"sku":"FFSSOKRASOUP","price":16.0,"currency_code":"USD","in_stock":true},{"title":"2-Pack","offer_id":48235405869274,"sku":"FFSSOKRASOUP2","price":31.0,"currency_code":"USD","in_stock":true},{"title":"6-Pack","offer_id":48235405902042,"sku":"FFSSOKRASOUP6","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-okra-soup.jpg?v=1711653550"},{"product_id":"fftss-chas-fav-veg-soup","title":"CHS Favorites Vegetable Soup","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFood for the Southern Soul's Charleston Favorites Vegetable Soup includes fresh summer corn, lima beans, diced tomatoes, and onions—all of which are picked at their peak ripeness and simmered with herbs and spices. Simply heat and serve, or add shrimp or chicken for a filling entree.\u003c\/span\u003e\u003c\/p\u003e","brand":"Food for the Southern Soul","offers":[{"title":"Single","offer_id":43855803449562,"sku":"FFSSVEGSOUP","price":16.0,"currency_code":"USD","in_stock":true},{"title":"2-Pack","offer_id":48235437064410,"sku":"FFSSVEGSOUP2","price":31.0,"currency_code":"USD","in_stock":true},{"title":"6-Pack","offer_id":48235437097178,"sku":"FFSSVEGSOUP6","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fftss-vegetable-soup.jpg?v=1711653553"},{"product_id":"the-row-34-cookbook","title":"The Row 34 Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003eTHE ROW 34 COOKBOOK: STORIES AND RECIPES FROM A NEIGHBORHOOD OYSTER BAR, award-winning chef Jeremy Sewall brings his popular New England oyster bars to the page.  With more than 120 recipes for the home cook, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life.  With his inventive interpretations of seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips, Sewall shares the recipes that have made Row 34 one of the northeast’s most beloved seafood experience. Embedded in three great communities—Boston, MA, Burlington, MA and Portsmouth, NH—Row 34 continues to build relationships with farmers, fisherman, the sea and the communities surrounding them.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChapters cover Row 34 favorites, plus smoked and cured preparations; whole fish preparations; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, an essential guide for preparing seafood, a helpful oyster primer, as well as profiles of experts from a fishmonger to fishermen.  Full of easy-to-make recipes and rich storytelling, THE ROW 34 COOKBOOK is for anyone who appreciates the briny taste of raw oysters and delectable seafood.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eABOUT THE AUTHORS:  Acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall has worked in kitchens around the globe, from the Relais \u0026amp; Chateau White Barn Inn, to Boston’s iconic L’Espalier, to one of the pioneers of the farm-to-table movement, The Lark Creek Inn in Larkspur, California. He is the author of the James Beard–nominated cookbook \u003cem data-mce-fragment=\"1\"\u003eThe New England Kitchen: Fresh Takes on Seasonal Recipes\u003c\/em\u003e.  \u003cstrong data-mce-fragment=\"1\"\u003eErin Byers\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eMurray\u003c\/strong\u003e is a journalist specializing in food and wine, and the author of cookbooks and \u003cem data-mce-fragment=\"1\"\u003eShucked: Life on a New England Oyster Farm\u003c\/em\u003e. James Beard award–winning chef \u003cstrong data-mce-fragment=\"1\"\u003eRenee Erickson\u003c\/strong\u003e runs several Seattle restaurants, including the Walrus and the Carpenter.  Food photographer and author \u003cstrong data-mce-fragment=\"1\"\u003eMichael Harlan Turkell\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e’s\u003c\/strong\u003e work has appeared in numerous publications; his cookbooks include A\u003cem data-mce-fragment=\"1\"\u003ecid Trip: Travels in the World of Vinegar\u003c\/em\u003e.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":41904892215514,"sku":"9780847869831","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/TheRow34BookCover.jpg?v=1634738023"},{"product_id":"creamy-crunchy-an-informal-history-of-peanut-butter-the-all-american-food-9780231162326","title":"Creamy \u0026 Crunchy: An Informal History of Peanut Butter, the All-American Food","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJon Krampner\u003cbr\u003e\u003cbr\u003eMore than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, that's enough to coat the floor of the Grand Canyon (although the association doesn't say to what height). \u003cp\u003e\u003c\/p\u003eAmericans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (\"ants on a log\") to a grilled sandwich with bacon and bananas (the classic \"Elvis\"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCreamy and Crunchy\u003c\/i\u003e are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJon Krampner is the author of \u003ci\u003eThe Man in the Shadows: Fred Coe and the Golden Age of Television\u003c\/i\u003e and \u003ci\u003eFemale Brando: The Legend of Kim Stanley\u003c\/i\u003e. He received an A.B. in English literature from Occidental College and an M.A. in journalism from the University of Wisconsin-Madison. He lives in Los Angeles. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWeb site: www.creamyandcrunchy.comE-mail: pbj@creamyandcrunchy.comTwitter: @pbj06\u003cbr\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710343287002,"sku":"9780231162326","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/creamy-and-crunchy_83e967a5-7c1a-4c50-8dd5-ab57d658e4e6.jpg?v=1679755450"},{"product_id":"cherry-bombe-the-cookbook-9780553459524","title":"Cherry Bombe: The Cookbook","description":"\u003cb\u003eAuthor: \u003c\/b\u003eKerry Diamond, Claudia Wu\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRecipes \u0026amp; stories from 100 of the most creative and inspiring women in food today\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e It's the first-ever cookbook from the team behind \u003ci\u003eCherry Bombe\u003c\/i\u003e, the hit indie magazine about women and food, and the \u003ci\u003eRadio Cherry Bombe\u003c\/i\u003e podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including: \u003cp\u003e\u003c\/p\u003e Mashama Bailey, chef of The Grey\u003cbr\u003e Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams\u003cbr\u003e Melissa Clark, \u003ci\u003eNew York Times\u003c\/i\u003e columnist and cookbook author\u003cbr\u003e Amanda Cohen, chef\/owner of Dirt Candy\u003cbr\u003e Angela Dimayuga, executive chef of Mission Chinese Food\u003cbr\u003e Melissa \u0026amp; Emily Elsen, founders of Four \u0026amp; Twenty Blackbirds\u003cbr\u003e Karlie Kloss, supermodel and cookie entrepreneur \u003cbr\u003e Jessica Koslow, chef\/owner of Sqirl\u003cbr\u003e Padma Lakshmi, star of \u003ci\u003eTop Chef\u003c\/i\u003e\u003cbr\u003e Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory \u003cbr\u003e Chrissy Teigen, supermodel and bestselling cookbook author\u003cbr\u003e Christina Tosi, chef and founder of Milk Bar\u003cbr\u003e Joy Wilson, of Joy the Baker\u003cbr\u003e Molly Yeh, of my name is yeh \u003cp\u003e\u003c\/p\u003e The \u003ci\u003eCherry Bombe\u003c\/i\u003e team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. \u003cp\u003e\u003c\/p\u003e2018 IACP Cookbook Award nominee for Compilations.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eKERRY DIAMOND is the co-founder and editorial director of \u003ci\u003eCherry Bombe\u003c\/i\u003e, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at \u003ci\u003eHarper's Bazaar \u003c\/i\u003eand \u003ci\u003eWomen's Wear Daily\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eCLAUDIA WU is the co-founder and creative director of \u003ci\u003eCherry Bombe, \u003c\/i\u003e and runs a creative consulting and design studio. Previously, she was art director at \u003ci\u003eV \u003c\/i\u003eand \u003ci\u003eVisionaire \u003c\/i\u003emagazines, design director at \u003ci\u003eIndex Magazine\u003c\/i\u003e, and founded and published \u003ci\u003eMe Magazine\u003c\/i\u003e.\u003cbr\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710345351386,"sku":"9780553459524","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/cherry-bombe.jpg?v=1679755403"},{"product_id":"joy-of-cooking-1931-facsimile-edition-a-facsimile-of-the-first-edition-1931-9780684833583","title":"Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931","description":"\u003cb\u003eAuthor: \u003c\/b\u003eIrma S. Rombauer\u003cbr\u003e\u003cbr\u003eIn 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published \u003ci\u003eThe Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat.\u003c\/i\u003e Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies. \u003cbr\u003e This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today. \u003cbr\u003e Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was probably fruit, dry toast, and a beverage while the average man's was fruit, cereal, eggs with ham or bacon, hot bread, and a beverage, the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America. \u003cbr\u003e The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of \u003ci\u003eThe Joy of Cooking.\u003c\/i\u003e Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eRombauer, Irma S.:\u003c\/i\u003e\u003c\/b\u003e - Irma Rombauer self-published the first \u003ci\u003eJoy of Cooking\u003c\/i\u003e in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan's son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710346793178,"sku":"9780684833583","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-joy-of-cooking.jpg?v=1679755592"},{"product_id":"lodge-cast-iron-nation-great-american-cooking-from-coast-to-coast-9780848742263","title":"Lodge Cast Iron Nation: Great American Cooking from Coast to Coast","description":"\u003cb\u003eAuthor: \u003c\/b\u003eThe Lodge Company\u003cbr\u003e\u003cbr\u003eCast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy  It's no longer just for the camper or cowboy--today, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food. Focused on American regional cuisine, \u003ci\u003eLodge Cast Iron Nation\u003c\/i\u003e packed with a diverse array of recipes--everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast iron isn't just for cornbread. And with in-depth information on how to use and care for cast iron plus surprising tricks and tips--direct from Lodge fans--this cookbook is a comprehensive guide to getting the most out of cast-iron cookware.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLodge Manufacturing \u003c\/b\u003ehas been manufacturing quality cast-iron cookware for 116 years.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710347448538,"sku":"9780848742263","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/lodge-cast-iron-nation.jpg?v=1679755621"},{"product_id":"between-harlem-and-heaven-afro-asian-american-cooking-for-big-nights-weeknights-and-every-day-9781250108715","title":"Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day","description":"\u003cb\u003eAuthor: \u003c\/b\u003eAlexander Smalls, Jj Johnson, Veronica Chambers\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWinner of the James Beard Award for Best American Cookbook \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eBetween Harlem and Heaven\u003c\/i\u003e presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.\"-- Sean Brock \u003cp\u003e\u003c\/p\u003eIn two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by \u003ci\u003eThe New Yorker\u003c\/i\u003e, \"somewhere between Harlem and heaven.\" \u003cp\u003e\u003c\/p\u003eThis book branches far beyond soul food to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, \u003ci\u003eBetween Harlem and Heaven\u003c\/i\u003e isn't fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. \u003cp\u003e\u003c\/p\u003eJJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...\u003cbr\u003e- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, \u003cbr\u003e- Feijoada with Black Beans and Spicy Lamb Sausage, \u003cbr\u003e- Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, \u003cbr\u003e- Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. \u003cp\u003e\u003c\/p\u003eComplete with essays on the history of Minton's Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful \u003ci\u003eYes, Chef\u003c\/i\u003e by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e \"This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders. -- Chef Pierre Thiam \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAlexander Smalls \u003c\/b\u003eis a restaurateur and co-owner of the celebrated Harlem jazz club Minton's. As the former chef\/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene--including cooking at the James Beard House and being named one of Zagat's 19 NYC Restaurant Power Players. His memoir and cookbook, \u003ci\u003eGrace the Table, \u003c\/i\u003e features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoseph \"JJ\" Johnson \u003c\/b\u003eis a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York's most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton's--and to cook in Ghana at the country's leading boutique hotel, Villa Monticello. He was named one of \u003ci\u003eRolling Stone\u003c\/i\u003e's ten breakthrough rock star chefs in 2016, one of Zagat's and Forbes's 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York. \u003cp\u003e\u003c\/p\u003eTogether, co-owner Alexander Smalls and Executive Chef J.J. Johnson won \u003ci\u003eEsquire\u003c\/i\u003e's Best New Restaurant in America for the acclaimed Harlem restaurant The Cecil, which is now part of Minton's. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eVeronica Chambers \u003c\/b\u003eis the bestselling coauthor of \u003ci\u003e32 Yolks\u003c\/i\u003e with Eric Ripert and \u003ci\u003eYes, Chef\u003c\/i\u003e by Marcus Samuelsson and the critically acclaimed author of \u003ci\u003eMama's Girl\u003c\/i\u003e and \u003ci\u003eThe Meaning of Michelle\u003c\/i\u003e.\u003cbr\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710348660954,"sku":"9781250108715","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/between-harlem-and-heaven.jpg?v=1679755351"},{"product_id":"the-presidents-kitchen-cabinet-the-story-of-the-african-americans-who-have-fed-our-first-families-from-the-washingtons-to-the-obamas-9781469647678","title":"The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas","description":"\u003cb\u003eAuthor: \u003c\/b\u003eAdrian Miller\u003cbr\u003e\u003cbr\u003eAn NAACP Image Award Finalist for Outstanding Literary Work--Non Fiction\u003cbr\u003e\u003cbr\u003eJames Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, He never ate that souffle, but it never fell until the minute he died. \u003cbr\u003e\u003cbr\u003eA treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's onions done in the Brazilian way for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMiller, Adrian:\u003c\/i\u003e\u003c\/b\u003e - Adrian Miller--author of \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time\u003c\/i\u003e, which won a James Beard Foundation book award--worked as a special assistant to President Bill Clinton. He is a certified Kansas City Barbecue Society judge and former Southern Foodways Alliance board member. He lives in Denver, Colorado.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710352396506,"sku":"9781469647678","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-presidents-kitchen-cabinet.jpg?v=1679755905"},{"product_id":"cook-it-in-cast-iron-kitchen-tested-recipes-for-the-one-pan-that-does-it-all-9781940352480","title":"Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All","description":"\u003cb\u003eAuthor: \u003c\/b\u003eCook's Country\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLearn to cook it all in cast iron  \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAmerica's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710356689114,"sku":"9781940352480","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/cook-it-in-cast-iron.jpg?v=1679755423"},{"product_id":"black-food-stories-art-and-recipes-from-across-the-african-diaspora-a-cookbook-9781984859723","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]","description":"\u003cb\u003eAuthor: \u003c\/b\u003eBryant Terry\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of \u003ci\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, San Francisco Chronicle, Boston Globe -\u003c\/i\u003e ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Time Out, \u003c\/i\u003e NPR, \u003ci\u003eLos Angeles Times, \u003c\/i\u003e \u003ci\u003eFood52, \u003c\/i\u003e \u003ci\u003eGlamour, New York Post, \u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Vice, Epicurious, \u003c\/i\u003e \u003ci\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Mouthwatering, visually stunning, and intoxicating,  \u003cb\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.\"--Imani Perry, Professor of African American Studies at Princeton University\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cp\u003e\u003c\/p\u003eAs much a joyful celebration of Black culture as a cookbook, \u003ci\u003eBlack Food\u003c\/i\u003e explores the interweaving of food, experience, and community through original poetry and essays, including Jollofing with Toni Morrison by Sarah Ladipo Manyika, Queer Intelligence by Zoe Adjonyoh, The Spiritual Ecology of Black Food by Leah Penniman, and Foodsteps in Motion by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. \u003cp\u003e\u003c\/p\u003eWith arresting artwork and innovative design, \u003ci\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBryant Terry \u003c\/b\u003eis a James Beard Award-winning chef and educator and the author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e and \u003ci\u003eVegetable Kingdom\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eWashington Post\u003c\/i\u003e and on \u003ci\u003eCBS This Morning\u003c\/i\u003e and on NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e. \u003ci\u003eSan Francisco\u003c\/i\u003e magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and \u003ci\u003eFast Company\u003c\/i\u003e named him one of 9 People Who Are Changing the Future of Food.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710360883418,"sku":"9781984859723","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/black-food.jpg?v=1679755360"},{"product_id":"for-the-love-of-the-south-recipes-and-stories-from-my-southern-kitchen-9780062460257","title":"For the Love of the South: Recipes and Stories from My Southern Kitchen","description":"\u003cb\u003eAuthor: \u003c\/b\u003eAmber Wilson\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eNamed by \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e as one of the best books of 2018, \u003cem\u003eFor the Love of the South\u003c\/em\u003e 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAmber Wilson's popular blog, \u003cem\u003eFor the Love of the South\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003eIn 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. \u003cem\u003eFor the Love of the South\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eNo 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.\u003c\/p\u003e\u003cp\u003eAmber 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.\u003c\/p\u003e\u003cp\u003eGrab a chair, sit down for a spell, and enjoy a taste of Southern life and food with \u003cem\u003eFor the Love of the South.\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eWilson, Amber:\u003c\/i\u003e\u003c\/b\u003e - \u003c\/p\u003e\u003cp\u003eAmber 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, \u003cem\u003eFor the Love of the South\u003c\/em\u003e. An homage to her Southern roots, the blog was a finalist in \u003cem\u003eSaveur\u003c\/em\u003e's Best Food Blog Awards and was one of PBS's Best Food Blogs. Wilson was one of \u003cem\u003eSouthern Living\u003c\/em\u003e's \"30 Bloggers You Should Be Following.\" She lives in Nashville, Tennessee, with her husband, Michael.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710373662938,"sku":"9780062460257","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/for-the-love-of-the-south.jpg?v=1679755523"},{"product_id":"the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners-9780393057812","title":"The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners","description":"\u003cb\u003eAuthor: \u003c\/b\u003eMatt Lee, Ted Lee\u003cbr\u003e\u003cbr\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. \u003cem\u003eThe Lee Bros. Southern Cookbook\u003c\/em\u003e tells the story of the brothers' culinary coming-of-age in Charleston--how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style--simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Quill Awards - Nominee\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eLee, Matt:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eMatt Lee\u003c\/strong\u003e and Ted Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eTravel + Leisure\u003c\/em\u003e, \u003cem\u003eMartha Stewart Living\u003c\/em\u003e, and \u003cem\u003eFood and Wine\u003c\/em\u003e.\u003cb\u003e\u003ci\u003eLee, Ted:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eTed Lee\u003c\/strong\u003e and Matt Lee are co-proprietors of The Lee Bros. Boiled Peanuts Catalog, a mail-order source for southern pantry staples. They write about food, wine, and travel for the \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eTravel + Leisure\u003c\/em\u003e, \u003cem\u003eMartha Stewart Living\u003c\/em\u003e, and \u003cem\u003eFood and Wine\u003c\/em\u003e.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374154458,"sku":"9780393057812","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-lee-bros-southern-cookbook.jpg?v=1679755876"},{"product_id":"new-orleans-cookbook-9780394752754","title":"New Orleans Cookbook","description":"\u003cb\u003eAuthor: \u003c\/b\u003eRima Collin, Richard Collin\u003cbr\u003e\u003cbr\u003eNow in paperback, the steadily popular authentic and reliable New Orleans cookbook--the forerunner to the Cajun-Creole cooking craze that has swept the country.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAs food writers, \u003cb\u003eRIMA\u003c\/b\u003e and \u003cb\u003eRICHARD COLLIN \u003c\/b\u003ehave written \u003ci\u003eThe Pleasures of Seafood\u003c\/i\u003e and \u003ci\u003eThe New Orleans Restaurant Guide\u003c\/i\u003e. Richard Collin is the author of the \u003ci\u003eNew Orleans Underground Gourmet\u003c\/i\u003e and wrote a weekly restaurant column for the New Orleans \u003ci\u003eStates-Item\u003c\/i\u003e for ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374187226,"sku":"9780394752754","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-new-orleans-cookbook.jpg?v=1679755674"},{"product_id":"the-new-orleans-kitchen-classic-recipes-and-modern-techniques-for-an-unrivaled-cuisine-a-cookbook-9780399582295","title":"The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJustin Devillier, Jamie Feldmar\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE NEW YORK TIMES BOOK REVIEW\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJustin Devillier\u003c\/b\u003e, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on \u003ci\u003eTop Chef: New Orleans\u003c\/i\u003e in 2013, has written for \u003ci\u003eSaveur\u003c\/i\u003e, was named Chef of the Year by \u003ci\u003eNew Orleans\u003c\/i\u003e magazine in 2014, and won the James Beard Foundation's award for Best Chef: South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJamie Feldmar\u003c\/b\u003e is the coauthor of Naomi Pomeroy's \u003ci\u003eTaste \u0026amp; Technique\u003c\/i\u003e and a contributing writer to the\u003ci\u003e New York Times\u003c\/i\u003e and the \u003ci\u003eWall Street Journal\u003c\/i\u003e, among other publications.\u003cbr\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374219994,"sku":"9780399582295","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-new-orleans-kitchen.jpg?v=1679755888"},{"product_id":"son-of-a-southern-chef-cook-with-soul-9780525534174","title":"Son of a Southern Chef: Cook with Soul","description":"\u003cb\u003eAuthor: \u003c\/b\u003eLazarus Lynch\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eA wildly inventive soul food bible from a two-time \u003c\/b\u003e\u003cb\u003e\u003ci\u003eChopped \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003ewinner and the host of Snapchat's first-ever cooking show.\u003c\/b\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created Son of a Southern Chef on Instagram as a love letter to the family recipes and love of cooking he inherited. \u003cp\u003e\u003c\/p\u003eIn his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Br l e, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eLazarus Lynch is an African-American entrepreneur, author, musician, multimedia host, and the face of Son of a Southern Chef. He is a two-time \u003ci\u003eChopped \u003c\/i\u003echampion and the host of Snapchat's first-ever cooking show, \u003ci\u003eChopped U\u003c\/i\u003e, and the Food Network digital series \u003ci\u003eComfort Nation\u003c\/i\u003e. His website was a 2017 Saveur Blog Awards nominee. Lazarus has appeared on The Cooking Channel, BuzzFeed, Tastemade, NPR, and \u003ci\u003eThe Today Show\u003c\/i\u003e. He lives in New York City, where he was raised.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374449370,"sku":"9780525534174","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/son-of-a-southern-chef.jpg?v=1679755737"},{"product_id":"tex-mex-cookbook-traditions-innovations-and-comfort-foods-from-both-sides-of-the-border-9780525573869","title":"Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border","description":"\u003cb\u003eAuthor: \u003c\/b\u003eFord Fry, Jessica Dupuy\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTex-Mex\u003c\/i\u003e is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili--it's a way of life. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A revelatory book that will make you want to heartily wander the border.\"--Hugh Acheson\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIt was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers' kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks--don't forget to salt the rim--and get ready to satisfy the rumble in your stomach. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eTex-Mex\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Fry puts his passion into  this] approachable cookbook. . . .  \u003ci\u003eTex-Mex\u003c\/i\u003e] offers recipes for all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos.\" \u003cb\u003e--\u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Ford Fry's food is warm, inviting, and soulful, and his passion for all things Tex-Mex--from queso to combo plates--is contagious. If you love refried beans, salsa, enchiladas, and tacos, you'll want to cook everything in this beautiful and lively new book. I know I'll be referring to it time and time again.\"\u003cb\u003e--Lisa Fain\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"These authors make the perfect team to capture the crave-ability of Tex-Mex. This fantastic book will lead you to discover the soul of Texas's ultimate comfort food.\"\u003cb\u003e--Tyson Cole\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"The photos and recipes make you salivate and the stories remind you of the friends and family who you've shared a basket of warm chips and salsa with countless times before. I for one plan to enjoy this book the way it was meant to be: with a big bowl of queso dip in front of me and an ice-cold margarita in hand \"\u003cb\u003e--Kevin Gillespie\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eHouston-born FORD FRY studied at the New England Culinary Institute in Vermont before settling in Atlanta where he owns several acclaimed restaurants in both Texas and Atlanta, including the Tex-Mex spots Superica and The El Felix.\u003cbr\u003e\u003cbr\u003eCoauthor JESSICA DUPUY is a native Texan, prominent food writer, and author of \u003ci\u003eThe United Tastes of Texas\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374482138,"sku":"9780525573869","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/tex-mex-ford-fry.jpg?v=1679755799"},{"product_id":"secrets-of-the-southern-table-a-food-lovers-tour-of-the-global-south-9780544932548","title":"Secrets of the Southern Table: A Food Lover's Tour of the Global South","description":"\u003cb\u003eAuthor: \u003c\/b\u003eVirginia Willis\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eRecipes and stories of the modern South\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSecrets of the Southern Table\u003c\/i\u003e, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South--a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and \"Cathead\" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eVIRGINIA WILLIS is a French-trained chef. She is the author of the James Beard Award-winning \u003ci\u003eLighten Up, Y'all\u003c\/i\u003e. She's a contributing editor for \u003ci\u003eSouthern Living\u003c\/i\u003e and writes for national publications\u003ci\u003e.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374777050,"sku":"9780544932548","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/secrets-of-the-southern-table.jpg?v=1679755719"},{"product_id":"add-a-pinch-easier-faster-fresher-southern-classics-a-cookbook-9780553496413","title":"Add a Pinch: Easier, Faster, Fresher Southern Classics: A Cookbook","description":"\u003cb\u003eAuthor: \u003c\/b\u003eRobyn Stone\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWith a foreword by Ree Drummond, this beautiful book has 100 easier, faster, lightened-up Southern recipes, from the blogger behind the popular Add a Pinch website.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don't rely on canned soups or other processed products. Here, fresh ingredients take center stage in slow cooker meals, casseroles and one-dish suppers, salads, soups, and desserts that have deep, satisfying flavors but are a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower \"rice\" put a modern spin on these dishes. With 75 color photographs and lots of sidebars, this is the new Southern cooking handbook.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eROBYN STONE is the creator of the Add a Pinch blog, which has been featured in \u003ci\u003eSouthern Living, Better Homes and Gardens, Redbook\u003c\/i\u003e, and online at the Huffington Post and Food Network. She lives in Georgia with her husband, Bart, their son, Sam, and their two golden retrievers, Ranger and Annabelle.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710374842586,"sku":"9780553496413","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/add-a-pinch.jpg?v=1679755299"},{"product_id":"chef-prudhommes-louisiana-kitchen-9780688028473","title":"Chef Prudhomme's Louisiana Kitchen","description":"\u003cb\u003eAuthor: \u003c\/b\u003ePaul Prudhomme\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003ePrudhomme, Paul:\u003c\/i\u003e\u003c\/b\u003e - Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710375465178,"sku":"9780688028473","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/chef-paul-prudhommes-louisiana-kitchen.jpg?v=1679755402"},{"product_id":"outer-banks-cookbook-recipes-traditions-from-north-carolinas-barrier-islands-9780762781416","title":"Outer Banks Cookbook: Recipes \u0026 Traditions from North Carolina's Barrier Islands","description":"\u003cb\u003eAuthor: \u003c\/b\u003eElizabeth Wiegand\u003cbr\u003e\u003cbr\u003eMore than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina's coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eElizabeth Wiegand is a North Carolina native and author of The New Blue Ridge Cookbook. Her articles on food, travel, and design have appeared in the Washington Post, Southern Living, Our State, and Edible Piedmont. She maintains a blog at CarolinaFoodie.blogspot.com, and is a member of the Southern Foodways Alliance. She has been cooking, fishing, sailing and searching for good food along NC's coast for over four decades. Wiegand, a farmer's daughter, grew up landlocked on a farm that's been in her family since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. She's traveled and eaten her way though France, the Caribbean, Central America, and all over the United States, and shares her love of cooking, collecting food stories and spreading the gospel of eating local by teaching, speaking, and television cooking demo's. She lives in Raleigh, NC.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710375629018,"sku":"9780762781416","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-outer-banks-cookbook.jpg?v=1679755686"},{"product_id":"victuals-an-appalachian-journey-with-recipes-9780804186742","title":"Victuals: An Appalachian Journey, with Recipes","description":"\u003cb\u003eAuthor: \u003c\/b\u003eRonni Lundy\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWinner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, \u003ci\u003eVictuals\u003c\/i\u003e is an exploration of the foodways, people, and places of Appalachia. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWritten by Ronni Lundy, regarded as the most engaging authority on the region, \u003ci\u003eVictuals\u003c\/i\u003e guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South.\u003ci\u003e Victuals\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e Best Cookbooks of 2016\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBorn in Corbin, Kentucky, \u003cb\u003eRONNI LUNDY \u003c\/b\u003ehas long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for \u003ci\u003eThe Courier-Journal\u003c\/i\u003e in Louisville, former editor of \u003ci\u003eLouisville Magazine, \u003c\/i\u003e and has contributed to many national magazines. Her book \u003ci\u003eShuck Beans, Stack Cakes and Honest Fried Chicken\u003c\/i\u003e was recognized by \u003ci\u003eGourmet\u003c\/i\u003e 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 \u003ci\u003eEating Well\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, and other magazines.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710376349914,"sku":"9780804186742","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/victuals.jpg?v=1679755960"},{"product_id":"the-delta-queen-cookbook-the-history-and-recipes-of-the-legendary-steamboat-9780807145371","title":"The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat","description":"\u003cb\u003eAuthor: \u003c\/b\u003eCynthia Lejeune Nobles\u003cbr\u003e\u003cbr\u003e\u003cp\u003eThe world's last authentic overnight wooden steamboat, the \u003ci\u003eDelta Queen\u003c\/i\u003e cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals--from fried chicken and crawfish en cro te to strawberry shortcake and beignets. \u003ci\u003eThe\u003c\/i\u003e Delta Queen \u003ci\u003eCookbook \u003c\/i\u003ebrings the \u003ci\u003eDelta Queen\u003c\/i\u003e's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the Grand Old Lady as she faced remarkable social, economic, and political challenges. The \u003ci\u003eDelta Queen\u003c\/i\u003e became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic \u003ci\u003eDelta Queen\u003c\/i\u003e recipes--including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more--proportioned and tested for home kitchens. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe \u003c\/i\u003eDelta Queen \u003ci\u003eCookbook\u003c\/i\u003e includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the \u003ci\u003eDelta Queen\u003c\/i\u003e one of America's best-loved national treasures.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eA member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.\u003c\/p\u003e\u003cbr\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710376448218,"sku":"9780807145371","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/the-delta-queen-cookbook.jpg?v=1679755828"},{"product_id":"soul-food-advisor-recipes-and-tips-for-authentic-southern-cooking-9780807163764","title":"Soul Food Advisor: Recipes and Tips for Authentic Southern Cooking","description":"\u003cb\u003eAuthor: \u003c\/b\u003eCassandra Harrell\u003cbr\u003e\u003cbr\u003e\u003cp\u003eCassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama's many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family's large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003ci\u003eSoul Food Advisor\u003c\/i\u003e shares more than 150 of Harrell's personal and family recipes--from Big Mama's Neck Bone Soup to Harrell's own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eBoth home and professional cooks, as well as food historians, will embrace Harrell's celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, \u003ci\u003eSoul Food Advisor\u003c\/i\u003e reveals the secrets of southern cooking, one dish at a time.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eCassandra Harrell, author of two cookbooks, \u003ci\u003eSoul Food Lovers' Cookbook\u003c\/i\u003e and \u003ci\u003eUnforgettable Appetizers\u003c\/i\u003e, owned and operated an award-winning catering business specializing in southern cuisine. She returned to her home state in 2004 and lives in Jackson, Tennessee, with her husband, Earl, a renowned barbecue chef.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710376480986,"sku":"9780807163764","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/soul-food-advisor.jpg?v=1679755739"},{"product_id":"mama-dips-kitchen-9780807825082","title":"Mama Dip's Kitchen","description":"\u003cb\u003eAuthor: \u003c\/b\u003eMildred Council\u003cbr\u003e\u003cbr\u003eFor nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from \u003ci\u003eNew York Times\u003c\/i\u003e food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMama Dip's Kitchen\u003c\/i\u003e showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.\u003cbr\u003e\u003cbr\u003eThe book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCouncil, Mildred:\u003c\/i\u003e\u003c\/b\u003e - Mildred C. Council (1929-2018), founder and cook of Mama Dip's Kitchen in Chapel Hill, North Carolina, was well known and widely respected for her cooking, her charisma, and her longtime community service.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377169114,"sku":"9780807825082","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/mama-dips-kitchen_9b4e704b-031c-4d15-8613-64b903eefe18.jpg?v=1679755645"},{"product_id":"hoppin-johns-lowcountry-cooking-recipes-and-ruminations-from-charleston-and-the-carolina-coastal-plain-9780807837252","title":"Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJohn Martin Taylor\u003cbr\u003e\u003cbr\u003eAt oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic \u003ci\u003eHoppin' John's Lowcountry Cooking\u003c\/i\u003e, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTaylor, John Martin:\u003c\/i\u003e\u003c\/b\u003e - John Martin Taylor is owner of HoppinJohns.com and author of four cookbooks, including \u003ci\u003eThe Fearless Frying Cookbook\u003c\/i\u003e.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377529562,"sku":"9780807837252","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/hoppin-johns-lowcountry-cooking.jpg?v=1679755571"},{"product_id":"coastal-carolina-cooking-9780807841525","title":"Coastal Carolina Cooking","description":"\u003cb\u003eAuthor: \u003c\/b\u003eNancy Davis, Kathy Hart\u003cbr\u003e\u003cbr\u003eFor generations, coastal North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Home-cooked meals using the great variety of seasonal foods remain central to family life. In this collection Nancy Davis and Kathy Hart have preserved an important part of the heritage of this region.\u003cbr\u003e\u003cbr\u003eHere thirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restaurant menus. In Edenton, Frances Drane Inglis shares her recipe for plum pudding from the pages of a nineteenth-century family cookbook. And from Gloucester, Bill Pigott offers one of his specialties, conch chowder, a Carteret County classic. \u003cbr\u003e\u003cbr\u003eBut these cooks describe more than just good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical facts. Vignettes on each cook lend a historical perspective to this book and the old-time recipes will be treasured for years to come. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNancy Davis works in the University Relations Office at the University of North Carolina at Chapel Hill.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377660634,"sku":"9780807841525","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/coastal-carolina-cooking.jpg?v=1679755414"},{"product_id":"bill-neals-southern-cooking-9780807842553","title":"Bill Neal's Southern Cooking","description":"\u003cb\u003eAuthor: \u003c\/b\u003eBill Neal\u003cbr\u003e\u003cbr\u003eSouthern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eNeal, Bill:\u003c\/i\u003e\u003c\/b\u003e - The late Bill Neal founded the restaurants La Residence and Crook's Corner, both landmarks in Chapel Hill. He was author of \u003ci\u003eBiscuits, Spoonbread, \u0026amp; Sweet Potato Pie\u003c\/i\u003e; coauthor of \u003ci\u003eGood Old Grits Cookbook: Have Grits Your Way\u003c\/i\u003e; and editor of \u003ci\u003eThrough the Garden Gate\u003c\/i\u003e, a collection of gardening essays by the late Elizabeth Lawrence.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377693402,"sku":"9780807842553","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/bill-neals-southern-cooking.jpg?v=1679755355"},{"product_id":"southern-food-at-home-on-the-road-in-history-9780807844175","title":"Southern Food: At Home, on the Road, in History","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJohn Egerton\u003cbr\u003e\u003cbr\u003eHailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eEgerton, John:\u003c\/i\u003e\u003c\/b\u003e - John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the \u003ci\u003eWashington Post\u003c\/i\u003e, \u003ci\u003eSaturday Review\u003c\/i\u003e, \u003ci\u003eNew York Times Magazine\u003c\/i\u003e, \u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e, and many other publications. He is author or co-author of more than a dozen books, including \u003ci\u003eThe Americanization of Dixie\u003c\/i\u003e and \u003ci\u003eSpeak Now Against the Day: The Generation Before the Civil Rights Movement in the South\u003c\/i\u003e.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377791706,"sku":"9780807844175","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/southern-food-at-home-on-the-road-in-history.jpg?v=1679755765"},{"product_id":"gullah-home-cooking-the-daufuskie-way-smokin-joe-butter-beans-ol-fuskie-fried-crab-rice-sticky-bush-blackberry-dumpling-and-other-sea-island-fa-9780807854563","title":"Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Fa","description":"\u003cb\u003eAuthor: \u003c\/b\u003eSallie Ann Robinson\u003cbr\u003e\u003cbr\u003eIf 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.\u003cbr\u003e\u003cbr\u003eLiving 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.\u003cbr\u003e\u003cbr\u003eHere 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. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eRobinson, Sallie Ann:\u003c\/i\u003e\u003c\/b\u003e - 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.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377857242,"sku":"9780807854563","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/gullah-home-cooking-the-dafuskie-way.jpg?v=1679755559"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/collections\/MP_under_50.jpg?v=1639690609","url":"https:\/\/localpalatemarketplace.com\/collections\/gifts-under-50.oembed?page=27","provider":"The Local Palate Marketplace℠","version":"1.0","type":"link"}