Author: Rosie MayesFrom the beloved creator of I Heart Recipes and home cook Rosie Mayes comes a cookbook chock-full of soul food favorites. Learn to cook comfort food the way Mom used to! Here Rosie shares all the secrets of southern classics like fried chicken, mashed potatoes, collard greens, and mac & cheese, plus soulful twists like Sweet Potato Biscuits and Fried Ribs. Authentic, approachable, and mouthwatering, these recipes use easy-to-find ingredients. Perfect for Sunday suppers and other celebrations as well as everyday favorites, these recipes are love on a plate! Organized by meal, the cookbook starts with stick-to-your-ribs breakfast favorites like Blueberry Cornbread Waffles and Shrimp, and Andouille Sausage and Grits, plus plenty of main dishes and sides like Smothered Chicken, Oxtail Stew, Baked Candied Yams, Soul Food Collard Greens, and Sweet Cornbread. Don't forget drinks and desserts like Peach Cobbler, Pralines, and Sweet Iced Tea! Includes 100+ recipes, including 30 fan favorites and 70 never-before-seen recipes, and 90 photographs. A USA Today Essential Cookbook By Black Chefs and AuthorsAbout the AuthorROSIE MAYES is the creator of the blog and social media channels I Heart Recipes (IHeartRecipes.com). She learned to cook from her Louisiana-born family. Ten years ago, she started her YouTube channel when she was working 12-hour days as a certified nursing assistant, but her platform grew quickly, and five years ago she quit her day job to devote herself to I Heart Recipes.
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Author: Andrew T. Huse, Bárbara C. Cruz, Jeff HouckA delicious, multilayered tale of a legendary sandwich Creative Loafing Tampa Bay Best of the Bay Awards, "Best Approach to Pressing Matters" How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafés of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers. In The Cuban Sandwich, three devoted fans--Andrew Huse, Bárbara Cruz, and Jeff Houck--sort through improbable vintage recipes, sift gossip from Florida old-timers, and wade into the fearsome Tampa vs. Miami sandwich debate (is adding salami necessary or heresy?) to reveal the social history behind how this delicacy became a lunch-counter staple in the US and beyond.The authors also interview artisans who've perfected the high arts of creating and combining expertly baked Cuban bread, sweet ham, savory roast pork, perfectly melted Swiss cheese, and tangy, crunchy pickles. Tips and expert insight for making Cuban sandwiches at home will have readers savoring the history behind each perfect bite. Publication of this work is made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.
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Author: Bill NealThis delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.) About the AuthorNeal, Bill: - Bill Neal (1950-1991), who founded the Chapel Hill restaurants La Residence and Crook's Corner, was considered one of the nation's most talented young chefs. His influence continues today as chefs and home cooks across the country turn to his traditional southern recipes for guidance and inspiration. Neal was author of Bill Neal's Southern Cooking, coauthor of the Good Old Grits Cookbook, and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.
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Author: T. J. SmithFrom springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984--one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia--the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia. About the AuthorT. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana-Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking--Audrey, in Nashville. He is featured in Chef's Table on Netflix.
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Author: John Shelton Reed, Dale Volberg ReedNorth Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's barbeculture, as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition. About the AuthorJohn Shelton Reed and Dale Volberg Reed live in Chapel Hill, N.C. Both are members of the Southern Foodways Alliance. John Shelton Reed is author of Barbecue: A Savor the South Cookbook, and he is co-founder of The Campaign for Real Barbecue (http: //www.truecue.org) and one of the moving spirits of the Carolina Barbecue Society. William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia
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Author: Richard SchweidSmitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo. About the AuthorSchweid, Richard: - Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers.
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Author: Stephen LeA Fascinating Tour Through the Evolution of the Human Diet and How We Can Improve Our Health by Understanding Our Complicated History with FoodThere are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods---and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.About the AuthorStephen Le is currently a Visiting Professor in the Department of Biology at the University of Ottawa. He received a Ph.D. in Biological Anthropology from the University of California, Los Angeles in 2010 where he was a recipient of a UCLA Chancellor's Fellowship and a National Science Foundation grant for his fieldwork in Vietnam. 100 Million Years of Food is his first book.
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Author: Matt MooreIn The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig--the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.About the AuthorMatt Moore' s work has garnered critical acclaim far and wide, from the BBC to The New York Times. Moore' s narrative style, hosting skills, and recipes have been featured in The Wall Street Journal, Chicago Tribune, Southern Living, and Esquire, as well as on TODAY, VH1, and FOX, among other outlets. His most recent book was A Southern Gentleman's Kitchen.
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A Signed Copy of Grits: A Cultural and Culinary Journey Through the South For food writer and the Local Palate’s editor in chief Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities—something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed. Suddenly the boring side dish of her youth held importance, nuance, and flavor. Murray decided to do some digging to better understand the fascinating and evolving role of grits in Southern cuisine and culture as well as her own Southern identity. From Murray’s personal journey, comes GRITS: A Cultural and Culinary Journey Through the South (St. Martin’s Press). Murray takes the reader behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South’s interest in and obsession with this dish. What she discovers, though, is that beyond the culinary significance of grits, the simple staple leads her to complicated and persisting issues of race, gender, and politics.
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Author: Lana StuartThis cookbook is a loving testament to the timeless charm of Southern cuisine, interweaving the old and the new, the traditional and the innovative, into a beautifully curated collection of 246 recipes.Step into the warm, welcoming world of My Southern Table: Recipes from a Georgia Kitchen written by Georgia native Lana Taylor Stuart, founder and author of the popular Lana's Cooking blog.This collection of recipes is more than a cookbook--it's a celebration of food, family, and community. These recipes are not merely instructions for meals but whispers of stories, echoes of laughter, and fragments of shared memories passed down through generations in a Southern family.Explore a treasure trove of classic dishes that have warmed hearts and homes for generations with recipes such as: Copper Pennies Baptist Church Party Punch Corn Dodgers Russian Tea Chicken Jallop Charlotte Russe Mama's Ambrosia Angel Biscuits Polly's Pink Stuff Streak o' Lean Ma Mag's Lemon Cheese Frosting Many of the recipes are seasoned with a story, adding a personal touch that makes this cookbook truly special. The author's anecdotes, heartfelt reflections, and useful tips lend a unique authenticity to the recipes and will inspire you to create these dishes with the same love and care in your kitchen.Join us at the table and savor the tastes of Southern tradition and innovation.
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Author: Margaret Li, Irene LiYou're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there.But instead...you pick up this cookbook. In no time you've prepared a Make-It-Your-Own Stir-Fry and How-You-Like-It Savory Pancakes, plus a Mix-and-Match Fruit Galette that you'll have for dessert. Time to celebrate--you're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly--a delicious dinner is on the table! Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household--moments standing before an overfull pantry or near-empty fridge, not sure what to do with an abundance of summer tomatoes or the last of the droopy spinach. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you why smoothies are your secret weapon; how to freeze (almost) anything; why using your senses in the kitchen (including common sense!) is more important than so-called shelf-life. Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this cookbook/field guide is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.
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Author: Joanne SmithPeople from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking.The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions.Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas.
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Author: The Lodge CompanyCast-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, Lodge Cast Iron Nation 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.About the AuthorLodge Manufacturing has been manufacturing quality cast-iron cookware for 116 years.
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Author: Hilda CooperSeafood Gumbo, Jambalaya, Mint Juleps, Maryland Crab Cakes, Fried Chicken, Stuffed Shrimp, She-Crab Soup, Mock Turtle Soup, Shrimp R moulade, Hopping John, Cheese Straws, Fried Soft Shell Crabs, Country Ham and Red Eye Gravy, Cheese Grits, Buttermilk Pancakes, Biscuits
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Author: Elizabeth WiegandMore 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.About the AuthorElizabeth 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.
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Author: Susan PuckettThe Mississippi Delta is a complicated and fascinating place. Part travel guide, part cookbook, and part photo essay, Eat Drink Delta by veteran food journalist Susan Puckett (with photographs by Delta resident Langdon Clay) reveals a region shaped by slavery, civil rights, amazing wealth, abject deprivation, the Civil War, a flood of biblical proportions, and--above all--an overarching urge to get down and party with a full table and an open bar. There's more to Delta dining than southern standards. Puckett uncovers the stories behind convenience stores where dill pickles marinate in Kool-Aid and diners where tabouli appears on plates with fried chicken. She celebrates the region's hot tamale makers who follow the time-honored techniques that inspired many a blues lyric. And she introduces us to a new crop of Delta chefs who brine chicken in sweet tea and top stone-ground Mississippi grits with local pond-raised prawns and tomato confit. The guide also provides a taste of events such as Belzoni's World Catfish Festival and Tunica's Wild Game Cook-Off and offers dozens of tested recipes, including the Memphis barbecue pizza beloved by Elvis and a lemon ice-box pie inspired by Tennessee Williams. To William Faulkner's suggestion, "To understand the world, you must first understand a place like Mississippi," Susan Puckett adds this advice: Go to the Delta with an open mind and an empty stomach. Make your way southward in a journey measured in meals, not miles.About the AuthorSUSAN PUCKETT is a native of Jackson, Mississippi, and a graduate of the University of Mississippi. She was the food editor at theAtlanta Journal-Constitution for eighteen years and has written for many national food and culture magazines. She is an author of six previous books, including A Cook's Tour of Mississippi and The 5:30 Challenge Cookbook. Puckett lives in Atlanta.
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Author: Francis LamHow does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It's so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they've spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds. Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections ("Come In and Stay Awhile," "Provisions and Providers," "Five Ways of Looking at Southern Food," "The South, Stepping Out," and "Southerners Going Home"), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.About the AuthorFRANCIS LAM is editor-at-large at Clarkson Potter. He appears at the Critics' Table in the fifth season of Top Chef Masters (Bravo). He was features editor at Gilt Taste, which was awarded six IACP awards and four James Beard award nominations in its first two years. His own writing has been nominated for a James Beard award and three IACP awards, winning one. He has served as senior writer at Salon.com and a contributing editor at Gourmet, and his work has appeared in the 2006-13 editions of Best Food Writing. JOHN T. EDGE is the director of the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture.
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Author: John T. EdgeEverybody has one in their collection. You know--one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from--and something for--everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook--spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. Are you hungry yet? Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.About the AuthorJohn T. Edge (Editor) JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture. Sara Camp Milam (Editor) SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi. Sara Roahen (Editor) SARA ROAHEN is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written for Tin House and Food & Wine.
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Author: Damon Lee FowlerAn authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn't exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today's cook. It's an engaging and informative look at the heritage of Southern cuisine. Sampling of recipes: Creamy Chicken Pot Pies Sweet Potato Cobbler Scalloped Oysters Lowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank Steak Shrimp touff e Pecan-Crusted Cat Fish Butter-Bean and Okra Ragout Old-Fashioned Southern ShortcakeAbout the AuthorDamon Lee Fowler is a culinary historian, food writer, and the author of a number of cookbooks, including Classical Southern Cooking, Fried Chicken: The World's Best Recipes, Damon Lee Fowler's New Southern Kitchen, New Southern Baking, and The Savannah Cookbook. His work has appeared in a number of national publications, including Bon Appetit, Food & Wine, and Relish. He lives, eats, and writes in Savannah, Georgia, where he is the featured food writer for The Savannah Morning News
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Author: Stacey LittleIn the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family.Whether it's fried chicken or pimento cheese, fruit salad or meatloaf, everybody's family does it a little differently. The Southern Bite Cookbook is a celebration of those traditions and recipes every Southern family is proud to own.It's the salads and sandwiches that's mandatory for every family reunion and the hearty soups that are comforting after a long day. It's the Sunday Dinner that graces the Easter table every year.If you're lucky enough to hail from the South, you'll no doubt find some familiar favorites from your own family recipe archives, along with a whole slew of surprises from southern families a lot like yours.In The Southern Bite Cookbook, Little shares some of his favorite, delicious dishes including: Pecan Chicken Salad Glazed Ham Turnip Green Dip Chicken Corn Chowder Cornbread Salad No matter what's cooking, Little's goal is the same: to revel in the culinary tradition all Southerners share.The Southern Bite Cookbook has all of the best recipes that brings people together and the meals our families will cherish for generations to come.
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Author: Tammy AlgoodIs there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers' market? Every trip yields some new assortment of old favorites and newfound treasures. Whether you shop with a list or purely on impulse, you'll always find the true taste of home at the local farms, roadside stands, and produce markets in your community.These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated.Food personality Tammy Algood shares stories of the South's most dedicated growers and culinary producers, and celebrates these experiences with delicious recipes that will enhance the natural flavors of your latest market haul.In Farm Fresh Southern Cooking, you'll find delicious dishes including: Easy Crust Chicken Pot Pie Revival Strawberry Bread Pea-Picking Salsa Sweet Potato and Shrimp Chowder Parnship and Tart Apple Puree Sweet Cherry Dessert Sauce Farm Fresh Southern Cooking is a collection of Tammy's travels across southern states to find locally grown produce, herbs, farms, and farmers' markets. Explore the recipes that Tammy offers to not only tempt your taste buds but also to expand your horizons with new fresh flavors you may not have ever tried.About the AuthorAlgood, Tammy: - Tammy Algood is a food personality on Nashville's local ABC, CBS, NBC, and Fox affiliates, as well as statewide on PBS. You can hear her food reports and commentary on Nashville radio networks, Clear Channel, and NPR. She conducts cooking schools at various Tennessee wineries and has been published in numerous magazines and newspapers.
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Author: Patsy Caldwell, Amy Lyles WilsonWhat would the South be without deviled eggs at the church potluck, or a family reunion where nobody remembered to make baked beans and sweet tea? Is it possible to celebrate a holiday without crunchy sweet potato casserole? Patsy Caldwell and Amy Lyles Wilson don't think so, either. Every occasion in the South comes with its own essential menu, and they're all here in this collection of time-honored favorites.Want to show your team pride with the spread at your next tailgating bash? Lifelong Southerners Patsy and Amy have got you covered with desserts that boast every color in the SEC. No matter the particular moment of life you encounter, this is your go-to encyclopedia of Southern cooking and traditions around the table.In Bless Your Heart, you'll find dishes such as: Buttermilk Pie with Pecans Beef Stroganoff Cajun Green Beans Chili Cheese Pie Peach Pecan Muffins Bless Your Heart provides recipes that are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life's unexpected events, food is the common denominator in the South. Patsy and Amy understand the craft of Southern cooking, and how few things are as nurturing as a meal lovingly prepared in the traditions of the South.There's a recipe here for every situation in which a Southerner may find themself. You'll enjoy the familiar stories of traditions in Dixie along the way and no doubt pick up a new idea or two of ways to celebrate Southern culture, nourish your loved ones, and make new memories. About the AuthorCaldwell, Patsy: - Patsy Caldwell has been a culinary professional for more than fifty years in a career that has included teaching, catering, cooking, and writing. She is a mother of two and grandmother of two. She lives in Charlotte, Tennessee, next to the water tower with her husband Bill, where they enjoy entertaining anywhere from two to twenty-two people, depending on the occasion.Wilson, Amy Lyles: - Writer Amy Lyles Wilson was born and raised in Jackson, Mississippi. Now based in Nashville, Tennessee, Wilson wrote the text for the New York Times bestselling cookbook Cooking with Friends, and her essay "The Guts to Keep Going," about helping her mother adjust to widowhood, was featured on National Public Radio's "This I Believe" and appears in This I Believe II: More Personal Philosophies from Remarkable Men and Women (Henry Holt, 2008). Wilson holds academic degrees from Millsaps College, the University of Mississippi, and Vanderbilt University Divinity School. An affiliate of Amherst Writers and Artists, she leads writing workshops on such topics as creativity, spirituality, and grief. You can find her at www.amylyleswilson.com.
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Author: Bernard L. HermanNestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. About the AuthorHerman, Bernard L.: - Bernard L. Herman is George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill.
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Author: Jessica B. HarrisFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisineAbout the AuthorHarris, Jessica B.: - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.
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