Stuff the stockings and fill gift baskets with little samples of Southern flavor. From sweet confections to savory snacks, these inexpensive treats from the Local Palate Marketplace make thoughtful and delicious gifts.
![The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] by DeMers, John](//localpalatemarketplace.com/cdn/shop/products/the-food-of-new-orleans.jpg?crop=center&height=645&v=1679755841&width=645)
Marketplace Books The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes]
Author: John DeMersThis comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers, and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed how-to introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book Authentic Cajun and Creole recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.About the AuthorNew Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The Best Wining and Dining in New Orleans. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program Steppin' Ou
$18.00
Marketplace Books The Hot Brown: Louisville's Legendary Open-Faced Sandwich
Author: Albert W. a. SchmidThe Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers--scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.About the AuthorAlbert W. A. Schmid is the award-winning author of many books, including The Kentucky Bourbon Cookbook, The Manhattan Cocktail, The Old Fashioned, and The Beverage Manager's Guide to Wines, Beers, and Spirits.
$17.00
Marketplace Books Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair
Author: Jason SantosBig Flavor. Big Personality. Unforgettable Southern Cuisine On screen and in the kitchen, Jason Santos is known for two things: his smack-you-in-the-mouthflavored dishes and his larger-than-life personality. Buttermilk & Bourbon, the name of Jason's wildly popular restaurant and his standout cookbook, showcases incredible recipes inspired by the exciting flavors and culture of New Orleans. Jason has gathered his best Southern-inspired recipes--the ones that restaurant-goers write about impassioned letters and the ones even his line cooks can't resist--and laid them bare for you. Make his signature dishes at home like Literally the Best Fried Chicken Wings in the History of Chicken and Flamin' Hot Cheeto Mac & Cheese. Binge on Smoked Gouda Cornbread or go all in on New Orleans BBQ Shrimp with Jalape o Grits. Finish with a signature cocktail like Voodoo on the Bayou and desserts like Fresh Fried Beignets. What you hold in your hands is a collection of epic recipes and electric commentary like no other.About the AuthorJason Santos is the executive chef and owner of Buttermilk & Bourbon, Abby Lane and Citrus & Salt. Once a contestant on Hell's Kitchen and currently an expert on Bar Rescue, Jason is also a recurring guest on the Today show, The Talk and CBS's Early Show. He lives in Boston, Massachusetts.
$24.00
Marketplace Books Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans
Author: Todd-Michael St Pierre Create a little slice of old NOLA at home with dozens of recipes to cook up a variety of delicious po' boy sandwiches featuring the South's favorite ingredients from spicy Andouille sausage to rich Cajun crab cakes. Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including: - Blackened Shrimp - Andouille Sausage - Barbecue Brisket - Cuban-Style Pork - Fried Oysters - Pecan-Crusted Trout - Fried Alligator Tail - Bánh Mì Style - Creole Crab Cakes About the AuthorTodd-Michael St. Pierre is a Cajun and Creole foodie and New Orleans native. He has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Denver Post and on AOL Food. His work can be seen at ToddStPierre.com.
$19.00
Marketplace Books The Presley Family & Friends Cookbook
Author: Donna Presley Early, Edie Hand, Darcy BonfilsRecipes, memories, and photographs compiled by the people who knew Elvis best. More than 150 family photos. Nearly 300 recipes, including many of his favorites, some from his favorite restaurants and Memphis juke joints.About the Author Early is a cousin of Elvis Presley. She has handled Elvis's fan club correspondence at Graceland and is in close contact with Elvis fan clubs worldwide. Edie Hand has starred in national commercials and television soap operas and was CEO of her own advertising agency. Bonfils is a producer currently editing a television documentary on Elvis. Ken Beck is an editor for ""The Tennesseean"" in Nashville, Tennessee, and a freelance writer. With coauthor Jim Clark, he has written ""Aunt Bee's Mayberry Cookbook,"" ""The All-American Cowboy Cookbook,"" ""Mary Ann's Gilligan's Island Cookbook,"" ""Aunt Bee's Delightful Desserts,"" ""Aunt Bee's Mealtime in Mayberry,"" and ""Mayberry Memories."" Clark is the founder of the Andy Griffith Show Rerun Watchers Club.
$21.00
Marketplace Books Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets
Author: Nathaniel Burton, Rudy LombardBefore there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.About the AuthorBurton, Nathaniel: - Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter.Lombard, Rudy: - Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook.Chase, Leah: - Known as the "Queen of Creole Cuisine," Leah Chase is a New Orleans chef, author, and television personality. Chase has been the recipient of a multitude of awards and honors, including a lifetime achievement award from the Southern Foodways Alliance in 2000 and the James Beard Lifetime Achievement in 2016 for her lifetime's body of work that has had a positive and the long lasting impact on the way people ate, cooked and thought about food in New Orleans.
$21.00
Marketplace Books The Edna Lewis Cookbook
Author: Edna Lewis, Evangeline PetersonEdna Lewis was recently honored with the issuance of a postal stamp by the US Post Office. She is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking. Another celebrated American chef, James Beard, remarked: "Edna Lewis makes me want to go right into the kitchen and start cooking." Lewis won many industry awards and was often referred to as "the Grande Dame of Southern Cooking" and the "South's answer to Julia Child." Lewis (1916-2006) also had a remarkable life story. She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved. The Edna Lewis Cookbook, Lewis's first book, published in 1972, contains over 100 recipes, arranged in menu form and organized according to the season of the year: Spring, Summer, Autumn, and Christmas. With its focus mostly although not exclusively on Southern food, it began the revival of true Southern cooking. Lewis went on to publish three more books: The Taste of Country Cooking (1976), In Pursuit of Flavor (1988), and The Gift of Southern Cooking, co-authored with Scott Peacock (2003). Her menus and recipes were featured in a variety of publications, including the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food & Wine, Cook's, House & Garden, and Redbook, among others. This edition of The Edna Lewis Cookbook marks the 100th Anniversary of Miss Lewis's birth. Evangeline Peterson studied with Edna Lewis and assisted her in compiling The Edna Lewis Cookbook. Normal 0 false false false EN-US JA X-NONEAbout the AuthorEdna Lewis (1916-2006) cooked for the elite of Manhattan over many decades and published four cookbooks that put Southern cooking back on the map. Her recipes were also published in the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food & Wine, Cook's, House & Garden, and Redbook, among other publications. Normal 0 false false false EN-US JA X-NONE
$22.00
Marketplace Books Seasoned in the South: Recipes from Crook's Corner and from Home
Author: Bill SmithThis expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook's Corner has gained national renown since it opened its doors in 1982. The New York Times called it "sacred ground for Southern foodies." Bon App tit called it "a legend." Travel & Leisure described it as " country cookin' gone cool." A reviewer for the Washington Post said, "the food is consistently outstanding, sort of nouvelle down home." And Delta Sky magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth." For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South's liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith's marvelously uncomplicated recipes-- Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet--the new bistro food of the South.About the AuthorSmith, Lee: - Born in the small coal-mining town of Grundy, Virginia, Lee Smith began writing stories at the age of nine and selling them for a nickel apiece. Since then, she has written seventeen works of fiction, including Fair and Tender Ladies, Oral History, and, most recently, Guests on Earth. She has received many awards, including the North Carolina Award for Literature and an Academy Award in Fiction from the American Academy of Arts and Letters; her novel The Last Girls was a New York Times bestseller as well as winner of the Southern Book Critics Circle Award. She lives in Hillsborough, North Carolina, with her husband, the writer Hal Crowther. Visit her at www.leesmith.com.Smith, Bill: - Bill Smith has served as chef at Crook's Corner for more than a decade. His essays have been featured in newspapers and on radio and television, and his recipes have been selected for 150 Best American Recipes and Food & Wine Magazine's Best of the Best.
$19.00
Marketplace Books Southern Belly: A Food Lover's Companion
Author: John T. EdgeJohn T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block caf s, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.About the AuthorEdge, John T.: - John T. Edge is a contributing editor at Gourmet. He also writes for the New York Times and the Oxford American and appears on the Food Network's The Secret Life of... and NPR's weekend All Things Considered. His work has been featured in the last six Best Food Writings annuals, and his books include A Gracious Plenty and Fried Chicken: An American Story. Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the Atlanta Journal Constitution's Saving Southern Food series. Visit his website at www.johntedge.com.
$17.00
Marketplace Books Pie: A Savor the South Cookbook
Author: Sara FosterSara Foster takes the expression easy as pie seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to tossing together the most delicious made-from-scratch pies. A southern kitchen is unimaginable without pie, says Foster, who grew up on a farm in Tennessee, where many a meal ended with a bubbling pie or cobbler straight from the oven. There were many pie makers in my family, and no one ever needed a recipe--they just mixed, rolled out pastry, and baked to perfection, she writes. Surrounded from an early age by her pie-baking mother, grandmothers, aunts, cousins, and neighbors, Foster developed a natural passion for pies. Here, reap the rewards of Foster's inspiration: fifty-seven recipes for amazing pies, including the southern classics, each one matched to one of eleven perfect pie crusts. You'll find pies piled with fruit, pies stuffed with nuts, custard and cream pies, icebox pies, tarts and hand pies--and savory pies, too. Guided by Foster's clear instructions and how-to tips, you too will soon be pulling a pie pan of joy out of the oven for every season and taste. About the AuthorFoster, Sara: - Sara Foster is the owner of Foster's Market in Durham, North Carolina, and the author of five cookbooks, including The Foster's Market Cookbook.
$23.00
Marketplace Books Fruit: A Savor the South Cookbook
Author: Nancie McDermottFruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year. About the AuthorMcDermott, Nancie: - Nancie McDermott is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including her latest, Southern Soups and Stews: From Burgoo and Gumbo to Etouffee and Fricassee.
$22.00
Marketplace Books Bacon: A Savor the South Cookbook
Author: Fred ThompsonFrom the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles. About the AuthorThompson, Fred: - Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate, among other books.
$21.00
Marketplace Books Sunday Dinner: A Savor the South Cookbook
Author: Bridgette A. LacyBridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is a state of mind. It is about taking the time to be with the people who matter to you. Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions. But Lacy knows that, today, many who grew up eating Sunday dinner surrounded by kin now dine alone in front of the television. Her Sunday Dinner provides remedy and delicious inspiration any day of the week. Sure to reward those gathered around the table, Lacy's fifty-one recipes range from classic southern favorites, including Sunday Yeast Rolls, Grandma's Fried Chicken, and Papa's Nilla Wafer Brown Pound Cake, to contemporary, lighter twists such as Roasted Vegetable Medley and Summer Fruit Salad. Lacy's tips for styling meals with an eye to color, texture, and a simple beauty embody her own Sunday dinner recollection that anything you needed was already on the table. About the AuthorLacy, Bridgette A.: - Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
$22.00
Marketplace Books Southern Cook Book
Author: Lillie LustigThis 1935 volume was designed to make traditional Southern cooking accessible to the home cook. Compiled and edited by Lillie Lustig, S. Claire Sondheim, and Sarah Rensel, it contains many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each one a gastronomical delight. The edition is illustrated throughout by the drawings of H. Charles Kellum.
$12.00
Marketplace Books Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe
Author: Michael Stern, Jane SternBeginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away. In the fifties it was known as the Harpeth Valley Tea Room owned by Lon and Annie Loveless. In 1951 it became the Loveless Cafe and in the seventies and eighties the modest roadside eatery that once had been Nashille's secret went national. Discovered by food writers . . . the Loveless found itself recognized as a precious cultural institution. As fast food gained popularity travelers were looing for old-fashioned country cookin'.The Loveless Cafe is like stepping back in time, where the biscuits and jams are made from scratch and the pork is cooked until the meat falls off the bone. It's an institution in Nashville and a favorite destination of celebrities and locals alike. The Loveless offers an authentic experience that reminds people of their childhood and of great southern traditions.One of the five 'Best Places in America for Breakfast.' ?CBS This MorningIf you want to taste the best country cooking anywhere, you just need to go to my favorite restaurant, The Loveless Cafe. Everything they serve is great. I guarantee it! Do yourself a favor and pay them a visit. ?George JonesLoveless Restaurant, the real McCoy of Southern cooking. ?USA Today
$22.00
Marketplace Books Echos of Southern Kitchens
Author: Robert E. Lee Chapter No 278 Los AngelesThis 1916 work pays tribute to the heritage of Southern cooking. With recipes contributed by members of the United Daughters of the Confederacy interwoven with advertisements of the local, California companies that supported the publication of the work, this volume provides as snapshot of the food prepared in the home kitchens of these California women.
$12.00
Marketplace Books Aunt Caroline's Dixieland Recipes...
Author: Emma McKinney, William McKinneyThis is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Aunt Caroline's Dixieland Recipes Emma McKinney, William McKinney Gold Seal Corp., 1922 Cookery, American
$24.00
Marketplace Books Fixin' to Eat: Southern Cooking for the Southern at Heart
Author: Katie MosemanTo be "fixing to" means that you're planning to do something. For Southerners, "fixing to" isn't just an interesting turn of phrase--it's a whole state of mind. Others might say they're about to eat, but Southerners say they're fixin' to eat. Whether you're new to Southern cookery, or just looking for new inspiration, this bounty of homestyle recipes from breakfast to dessert (and every meal in between) is sure to make your mouth water. Between courses, "Libation Lessons" will show you how to pair Southern food with your favorite beer, wine, and spirits. Add a little bit of love--the secret ingredient that makes good food great--and you'll be Fixin' to Eat Recipes include: Buttermilk Drop Biscuits Cornmeal Gravy Fresh Strawberry Cream Cheese Sweet Potato Muffins Buttermilk Pancakes and Cinnamon Infused Maple Syrup Citrus Pecan Quick Bread Pimento Cheese Stuffed Peppers Grilled BLT Potato Salad Stacks Honey Berry Blue Cheese Ball Coca-Cola Salad Tarragon Goat Cheese Deviled Eggs Cream Cheese and Pimento Pepper Stuffed Celery Iceberg Wedge Salad Buttermilk Dressing Croutons Everything Cream Cheese Balls Turnip Green Soup Kentucky Hot Brown Ham Sliders Baked Pecan Chicken Nuggets with Honey Mustard Dipping Sauce Pimento Cheeseburger Muffuletta Sandwiches Honey Cola Ham Crispy Fish Sticks with Spicy Tartar Sauce Prime Rib Roast Chicken Salad Slow Cooker Pork Barbecue Sandwiches Creole Beef Tenderloin Salmon Patties Apple Cider Pork Roast Tuna Salad Sandwiches Grilled Pimento Cheese Sandwiches Squash Casserole Baked Beans with Bacon Creamy Coleslaw Sweet Cornbread Creole Spiced Potato Bake Ham and Macaroni Salad Boiled Corn on the Cob Chow Chow Relish Fried Okra Black-Eyed Peas Broccoli Casserole Succotash Collard Greens Orange Cranberry Sauce Blackberry Crumble Old-Fashioned Peanut Butter Ice Cream Bourbon White Chocolate Brownies Traditional Bread Pudding Apricot Hand Pies Crustless Pumpkin Pie with Orange Flavored Whipped Cream The Perfect Brownies Butterscotch Pudding Apple Dumplings Oven Baked S'Mores Upside Down Peach Bread Pudding Self-Crust Coconut Pie Spiced Pecans Bourbon Honey Milk
$17.00
Marketplace Books Holiday Traditions: A Southern Heritage Cookbook
Author: Hilda CooperHere they are....the recipes for your grandmother's moist coconut cake, your aunt's turkey and dressing, the sweet potato souffle you could die for, and melt in your mouth French Quarter pralines. From fried catfish to roast crown of pork, hush puppies to country club rolls, paper bag fried chicken to creole jambalaya, Here are the recipes for the foods you love, the recipes for the foods you remember. Open the book that proves, once and for all, You can go home again
$24.00
Marketplace Books The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans
Author: Gwen McKeeCapture the incredible taste of New Orleans with fifty-seven classic creole recipes -- etouffees, jambalayas, pralines, eclairs, hurricane punch, and more.
$12.00
Marketplace Books Famous Florida Recipes: 300 Years of Good Eating
Author: Lowis CarltonThis little cookbook is a favorite of many Floridians. For more than ten years the author traveled Florida, collecting and testing recipes found to be popular with 'the natives': Greek Lamb Kebobs from Tarpon Springs, Fried Catfish from Clewiston, Beef Barbecue from Florida cow country, Key West Paella, Yam Praline Pie from the Panhandle. Recipes are grouped by region and each section is preceded by a mini-history. Index. Line illustrations.
$9.00
Marketplace Books Cooking the Gullah Way, Morning, Noon, and Night
Author: Sallie Ann RobinsonSallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.Reflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. About the AuthorRobinson, Sallie Ann: - Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.
$22.00
Marketplace Books Country Recipes and Other Interesting Stuff
Author: Bob Holt
$19.00
Marketplace Books Fannie Flagg's Original Whistle Stop Cafe Cookbook: Featuring: Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipe
Author: Fannie Flagg"IT'LL MAKE FOR SOME MIGHTY FINE EATING."--Fort Worth Star TelegramAfter the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook Inside you'll find wonderful recipes for: * Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love."If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you'll like this cookbook....It's funny, just like Flagg."--Richmond Times-Dispatch"Recommended...All the traditional dishes are here, along with the author's irreverent, irresistible commentary on Southern cooking and culture."--Library JournalAbout the AuthorFannie Flagg's career started in the fifth grade when she wrote, directed, and starred in her first play, titled The Whoopee Girls, and she has not stopped since. At age nineteen she began writing and producing television specials, and later wrote for and appeared on Candid Camera. She then went on to distinguish herself as an actress and a writer in television, films, and the theater. She is the bestselling author of Daisy Fay and the Miracle Man; Fried Green Tomatoes at the Whistle Stop Cafe; Welcome to the World, Baby Girl!; Standing in the Rainbow; A Redbird Christmas; Can't Wait to Get to Heaven; I Still Dream About You; The All-Girl Filling Station's Last Reunion; and The Whole Town's Talking. Flagg's script for the movie Fried Green Tomatoes was nominated for an Academy Award and the Writers Guild of America Award and won the highly regarded Scripter Award for best screenplay of the year. Fannie Flagg is the winner of the Harper Lee Prize. She lives happily in California and Alabama.
$22.00
![The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] by DeMers, John](http://localpalatemarketplace.com/cdn/shop/products/the-food-of-new-orleans.jpg?crop=center&height=645&v=1679755841&width=645)
