Choose your three favorite Banner Butter flavors! Looking for more, create your own custom six-pack here. Flavors: Sea Salt Unsalted Smoked Sea Salt BBQ Cinnamon, Cardamom, and Ginger Honey Habanero Roasted Garlic, Basil, and Parsley *Banner Butter orders ship Monday-Wednesday. All orders placed after 4:00 EST on Wednesdays will ship the following Monday.
$35.00
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.
$27.00
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.
$26.00
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.
$27.00
$38.00
Two 8oz. bags of Zorro's roasted and lightly salted Georgia pecans These beautifully roasted and lightly salted are straight from the farm, and whether you're using them to cook or snack, you'll notice the superior taste of Zorro's golden pecans.
$30.00
The Jack Pack includes a 17 oz. bottle of Jack Rudy's Classic Tonic Syrup, a 17 oz. bottle of Grenadine, a 2 oz. bottle of Aromatic Bitters, and a premium Jigger. The Jack Pack is delivered in a beautifully arranged white gift box, perfect for holiday gift giving, as a housewarming gift, or as a gift to yourself for stocking your new home bar.
$45.00
Three 16oz dips Shipped frozen – let defrost completely before enjoying Best if enjoyed heated and served with Frito Scoops Big Delicious Brand's Carolina Sausage Dip truly makes a Carolina-flavored dip using deluxe cream cheese, tomatoes, green chilis, and onion blended with fresh regional country sausage.
$42.00
Lambrecht Gourmet will resume shipping on January 3, 2023. Toasted pecan pieces, sugar, butter, imported dark chocolate and Fleur De Sel Sea Salt.
$13.00
Author: Sara Camp Milam, Jerry SlaterThe South's relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South. Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and sours are also covered, as are strong finishes such as the Sazerac and the Vieux Carr . A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware with which to stock the home bar, as well as mixing and garnishing techniques. In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin "Popcorn" Sutton by historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated OC Weekly and Ask a Mexican columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on "The Future of Southern Drinking." Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi-based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.About the AuthorSara Camp Milam (Author) SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi. Jerry Slater (Author) JERRY SLATER has extensive experience in hospitality and management and has gained critical accolades for his beverage programs at such venues as the Oakroom at the Seelbach Hotel, One Flew South, and H. Harper Station. He lives in Bostwick, Georgia.
$32.00
Author: Cheryl Day"The definitive book on Southern baking . . . a master class in making memorable baked goods." --Bon Appétit James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South's most respected bakers, a New York Times bestselling author, and co-owner--with her husband, Griff--of Savannah's acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she's had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it's like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know--a pie dough can sense fear! Time to get out that apron. About the AuthorDay, Cheryl: - Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur. With her husband, Griffith Day, she is a cofounder of the Back in the Day Bakery in Savannah, Georgia, and coauthor of The Back in the Day Bakery Cookbook. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah. Keep up with Cheryl at backinthedaybakery.com and on Instagram at @cherylday, where she lives out her mantra to "slow down and enjoy the sweet life."
$42.00
Author: Asha Gomez, Martha Hall Foosei >From award-winning chef and restaurateur Asha Gomez comes this collection of recipes that fuse together the Two Souths that are near and dear to her heart: the beloved cuisine of Southern India, and the downhome tastes of the American South.My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. Recipes include: Kerala Fried Chicken and Waffles Black Cardamom Smothered Pork Chop Vivid Tomato and Cheese Pie Masala Lamb Burgers with Mint Chutney Three Spice Carrot Cake Written with James-Beard award winning cookbook writer Martha Hall Foose.About the AuthorAsha Gomez is the author of the award-winning cookbook My Two Souths: Blending the Flavors of India into a Southern Kitchen, and runs The Third Space, an Atlanta culinary studio where she hosts her streaming cooking classes and YouTube channel Curry and Cornbread. Asha also works as a Global Ambassador for CARE specifically in the area of food insecurity. She's also involved with the James Beard's Foundation's Chef Boot Camp for Policy Change. Martha Hall Foose is the author of Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook, the bestselling homage to Southern cooking that won both the James Beard Award for American Cooking and the Southern Independent Booksellers Award. Her other titles include A Southern Course and A Good Meal is Hard to Find: Storied Recipes from the Deep South. She lives in Oxford, Mississippi.
$37.00
Author: Joanna Gaines#1 New York Times BestsellerFollowing the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family's own sacred dishes being served at other families' tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple's restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you'll want to bring into your own home, including: Mushroom-Gruy re Quiche Pumpkin Cream Cheese Bread Grilled Bruschetta Chicken Zucchini-Squash Strata Chicken-Pecan-Asparagus Casserole Stuffed Pork Loin Lemon-Lavender Tart Magnolia Press Chocolate Cake About the AuthorGaines, Joanna: - Joanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. Authors of the New York Times bestseller The Magnolia Story, Chip and Joanna have been remodeling homes for nearly two decades. Joanna is also the author of the New York Times bestselling cookbook Magnolia Table and editor in chief of the Magnolia Journal, a lifestyle magazine offering inspiration for your life and home.
$37.00
Author: Vishwesh BhattA Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious. I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout.Bhatt vividly recounts the special meals cooked by his mother and grandmothers--vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas--and presents them alongside dishes he's shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices.Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.About the AuthorBhatt, Vishwesh: - Vishwesh Bhatt is the executive chef of Snackbar in Oxford, Mississippi. He was named Best Chef of the South by the James Beard Foundation in 2019.
$40.00
The first product in Jack Rudy’s Perfect Pantry collection, this fruity and versatile olive oil can be used for grilling, sauteing, salad dressings, or as a finishing oil.
$26.00
The Light and Bright Bitters Trio comes with 2oz bottles of Jack Rudy's Grapefruit Bitters, Peach Bitters, and Lavender Bitters. Use them for a unique riff on an old fashioned or manhattan, or add a couple drops to soda water for a nonalcoholic hair of the dog.
$40.00
Garlic and Chive Lil Moo spreadable cow's milk cheese (~7oz) Original Lil Moo spreadable cow's milk cheese (~7oz) Pimento Cheese (~6oz)
$48.00
Martin's Five Spice Set includes Dixie Rib, Big Hoss, Yella' Stuff, Pat's Hot Dust, and Season'd Salt Rubs for the best dishes you can whip up.
$48.00
OU Kosher Certified Non-GMO Project Verified No additives or preservatives The same delicious Virginia Peanuts without the salt for a healthier snacking option.
$22.00
Author: Anne ByrnA delicious celebration of the cast iron pan--by the mega-bestselling author of THE CAKE MIX DOCTOR. Beloved by home cooks and professionals alike, the cast iron skillet is one of the most versatile pieces of equipment in your kitchen arsenal. Perfect for every meal of the day, the cast iron pan can be used to cook eggs, sear meat, roast whole dinners, and serve up dessert warm from the oven. Bestselling author Anne Byrn has carefully curated 160 recipes to be made in one simple 12-inch cast iron skillet. These are dishes everyone can enjoy, from appetizers and breads like Easy Garlic Skillet knots to side dishes like Last-Minute Scalloped Potatoes, from brunch favorites to one-pot suppers like Skillet Eggplant Parmesan. And of course, no Anne Byrn cookbook would be complete without her innovative cakes like Georgia Burnt Caramel Cake, cookies like Brown Sugar Skillet Blondies, and pies and other delicious treats. Scattered throughout are fun tidbits about the origin of the cast iron skillet and how to properly season and care for them. Anne Byrn has crafted an informational, adaptable, and deliciously indispensable guide to skillet recipes the whole family is sure to love. About the AuthorAnne Byrn is a bestselling food writer and author based in Nashville, Tennessee. Her most recent books are AMERICAN CAKE (Rodale, 2016) and AMERICAN BITES (Rodale 2018). Byrn's previous books include the New York Times bestselling THE CAKE MIX DOCTOR and its sequels. These cookbooks have nearly 4 million copies in print. USA Today called THE CAKE MIX DOCTOR the bestselling cookbook of 2000, and it was recently named No. 18 on Southern Living's list of the 100 most important cookbooks of our time. Byrn is a regular contributor to Food52, the Southern Kitchen, and the podcast, Stuff You Missed in History Class, and has been featured in People magazine, The Washington Post, The New York Times, Los Angeles Times, Southern Living, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network and QVC and has taught cooking classes across the country.
$32.00
Author: Steven SatterfieldFinalist for the 2016 IACP Awards: Julia Child First BookEat More Vegetables.James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield--dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton--has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region's legendary dishes--easy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, it's a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.Award: Books for a Better Life - FinalistAbout the AuthorSatterfield, Steven: - Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's People's Best New Chef, following Miller Union's placement on the Best New Restaurants in America lists from Bon Appétit and Esquire, as well as Atlanta magazine's Restaurant of the Year in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield himself was named Best Chef: Southeast by the James Beard Foundation in 2017.
$47.00
Author: Joshua McFadden, Martha HolmbergNamed one of Amazon's Best Books of the Year Named one of Amazon's Holiday Gift Picks "[An] essential guide to cooking by ingredient. . . . Destined to become a go-to guide." --Library Journal, The Best Cookbooks of 2021 "A gift to readers . . . For McFadden, flavor comes first." --Booklist, STARRED REVIEW Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be. About the AuthorHolmberg, Martha: - Martha Holmberg is a food writer who co-wrote, with Joshua McFadden, Six Seasons: A New Way with Vegetables--a 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of Fine Cooking magazine for a decade, followed by five years as the food editor of The Oregonian newspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including The Bar Book, with Jeffrey Morgenthaler, and her own books Puff, Crepes, Plums, and Modern Sauces. She is an avid though undisciplined tomato grower and is working on a tomato cookbook. McFadden, Joshua: - Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene's, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
$42.00
Author: Lynn CrawfordNational Winner for Gourmand World Cookbook Awards 2017 - Women Chef Winner of the 2018 Taste Canada Awards - General Cookbooks Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.About the AuthorChef LYNN CRAWFORD has received tremendous media attention and international awards as the Executive Chef of the Four Seasons Hotel in Toronto and New York City. Bestselling author of At Home with Lynn Crawford and Lynn Crawford's Pitchin' In, she is a regular TV personality, as the Resident Chef on The Marilyn Denis Show and a judge on Chopped Canada. Lynn Crawford is the chef and owner of the critically acclaimed restaurant Ruby Watchco in Toronto, where she lives.
$32.00
Author: Pat Martin, Nick Fauchald"The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers."--Andrew Zimmern One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville's Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire--what wood to use, how to build a pit or a grill, how to position it to account for the weather--then move into cooking through all the stages of that fire's life. You'll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you'll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you'll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you'll roast vegetables buried in white ash, and you'll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime's worth of practice and pleasure--a life of fire that will transform the way you cook.About the AuthorPat Martin is a true leader in American barbecue. He is the owner of Nashville-based Martin's BBQ Joint, with nine locations throughout the South.
$37.00
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.
$29.00
Author: Antonis Achilleos, Kelsey Barnard ClarkA modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded spicy Joanna Gaines. Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall--only the second time in 16 seasons when that's happened. Perfect for: - Fans of TOP CHEF and Kelsey Barnard Clark- Southerners and fans of Southern cooking- Home cooks who like to host and entertain- Home cooks with young familiesAbout the AuthorKelsey Barnard Clark is a spicy Southern chef and mother hailing from Dothan, Alabama. After two years of parent-mandated real college, Kelsey left the Deep South to learn from world-class chefs at the Culinary Institute of America in New York. She fine-tuned her skills in Manhattan's top restaurants, Café Boulud and Dovetail, before returning to her roots in Alabama to launch her catering business and restaurant, now known as KBC. Recently, Kelsey competed in Top Chef Season 16--nine months after having her first child. She became the fourth woman and first Southerner to win the Top Chef title. In addition, she became the second person in sixteen seasons to win both the title and Fan Favorite.
$32.00
Author: Emily MeggettThe first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American communityThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett's Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.About the AuthorMeggett, Emily: - Emily Meggett is the 87-year-old matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, Bon Appétit, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture. Her website is www.motheroftheisland.com/. Meggett lives in Edisto Island, South Carolina.
$42.00
Author: Courtney Dial WhitmoreServe up classics and new favorites from a Southern perspective.In The Southern Entertainer's Cookbook, Courtney Whitmore shares her party go-tos, from appetizers and salads to entrees, drinks and desserts. In addition to sharing modern twists on classics and beloved heirloom recipes from her family's cookbooks (not to worry, no archaic methods or hard-to-find ingredients here), Courtney provides tips throughout to make the most of your gathering: try embellishing a plate with edible flower petals or create mini versions of a well-known dessert.Courtney continues to be a trusted resource for creating delicious, party-friendly food to enhance any meal and every party. Consider this the only Southern cookbook primer you need.About the AuthorWhitmore, Courtney: - Courtney Whitmore is a well-known stylist and blogger in the field of party design and entertaining. Her expertise has been seen in HGTV.com, Nashville Lifestyles Magazine, Ladies Home Journal, AOL's DIY Life, Get Married Magazine, MarthaStewart.com, and more. She lives in Nashville, Tennessee.
$32.00
Author: Sean BrockNew York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers Weekly Named the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more "If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order." --Epicurious "I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter." --New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.About the AuthorBrock, Sean: - Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
$42.00
Author: Lauren Angelucci McDuffieFrom the writer of the award-winning food blog Harvest and Honey, including Saveur Best Blog finalist Showcasing the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains: With over 70 delectable recipes and 80 stunning photographs organized by seasons, Smoke, Roots, Mountain, Harvest is an evocative cookbook rooted in Appalachian ingredients and flavors that takes readers and cooks deep into the heart and soul of America. Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. Each chapter opens with storytelling that echoes the folklore and tall tales of the region. Beautiful color photographs capture mouthwatering dishes for all occasions--from morning beverages to a show-stopping berry buckle--as well as the tools, fruits, flowers, and scenery of life in the Mountain South. From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey. Smoke, Roots, Mountain, Harvest is a brilliant ode to the Appalachians. Lauren's storytelling and dazzling photographs are only eclipsed by her inventive, sumptuous recipes. A true masterpiece --Sonja Overhiser, Author of Pretty Simple Cooking and creator of the blog A Couple Cooks Menu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving. Mouthwatering recipes include Shaved Summer Squash Salad with Pickled Pepper Vinaigrette, Slow-Roasted Onion and Golden Apple Soup, Baked Pork Chops with Cran-Apple Moonshine Compote, Drunken Short Ribs with Smoky Gouda Grits and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more. About the AuthorLauren McDuffie is an Appalachian born and bred freelance writer, food stylist, photographer, and creator of the blog Harvest and Honey. She lives in Indianapolis, Indiana.
$32.00
Author: Ronni LundyWinner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. - Epicurious Best Cookbooks of 2016About the AuthorBorn in Corbin, Kentucky, RONNI LUNDY has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines.
$35.00
Author: Kerry Diamond, Claudia WuRecipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe 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: Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yeh The Cherry Bombe 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. 2018 IACP Cookbook Award nominee for Compilations.About the AuthorKERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, 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 Harper's Bazaar and Women's Wear Daily. CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.
$37.00
Never run out of brine for your dirty martini or Bloody Mary. With this Olive brine from Olinda Olives and Olive Oil, you'll receive three 16-ounce jars of all-natural brine chock-full of pimento stuffed olives.
$40.00
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.
$31.00
Hand-made in Southern Virginia 8 ounce container Keep Refrigerated Can't decide on one of the many amazing flavors of Birdie's Pimento Cheese, no worries. Craft a bundle with all your favorites to satisfy any craving day or night.
$45.00
Author: Michael W. Twitty"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others', and exploring different cultures, Twitty's book offers important insight into the journeys of Black Jews."--Library Journal"A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities."--BooklistThe James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism.As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.Koshersoul includes 48-50 recipes.
$28.99
