Marketplace Books Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina
Author: Rachel Gordin Barnett, Lyssa Kligman Harvey A poignant--and delicious--compendium of South Carolina Jewish life revealed through food and story Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources--Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel--and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture. On the southern Jewish table, many cultures are savored. Extensively illustrated with original and archival photographs, Kugels & Collards collects includes more than eighty recipes from seventy contributors. Barnett and Harvey draw on family cookbooks and troves of personal recipes and highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as adaptations of southern favorites such as peach cobbler, plus modern fusions like grits and lox casserole, and of course kugels and collards. Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.
Marketplace Books Vegetable Revelations: Inspiration for Produce-Forward Cooking
Author: Steven Satterfield
Author: Terry SargentLearn how to slow-smoke all sorts of veggies, fruits, vegan meats, and vegan cheeses in this beautifully photographed book that features 100 soul-satisfying recipes filled with flavor and spice. At last! Now vegans and vegetarians, plus the millions of omnivores and carnivores who are eating more plant-based meals, are invited to join the authentic smoke-cooked BBQ party! Barbecue is famous, of course, as a way to cook meat--but meat is not the only thing you can cook in a smoker. Cooking low and slow over natural wood embers, the core method of genuine 'Q, infuses produce and other plant-based foods, like tofu and tempeh, with rich depths of rustic flavor that you won't get from a stovetop skillet or steamer. Author Terry Sargent isthe face of vegan barbecue. Southern Living magazine's "Cook of the Year" for 2021, Terry has perfected the art of vegan barbecue at his renowned Grass Vegan BBQ Joint outside Atlanta. In this definitive book on the subject, he serves up easy-to-prepare recipes for amazing dishes like: Smoked Pineapple Salsa Glazed Smoked Asparagus Smoked Creamy Pumpkin Soup Smoked Mushroom and Vegan Carnitas Tacos Smoky Ratatouille Smoke-Roasted Faux Turkey You can master these and nearly a hundred more healthy, plant-based, smoky, and vibrant recipes with Terry's masterful and fun book as your guide. From sides and desserts to dozens of meat-free main courses, from skewers and kebabs to burgers and tacos, this is a book that takes vegan cooking--and BBQ itself!--in an incredibly exciting new direction.About the AuthorGeorgia native Terry Sargent, Southern Living magazine's 2021 "Cook of the Year," worked for twenty years, from his mid-teens to his mid-thirties, as a chef in Atlanta, during which time he was a devoted carnivore. When his doctor told him he was facing some significant health risks, he quit his corporate-chef gig and learned everything he could about plant-based foods and cooking. Starting in 2017, he began running vegan BBQ pop-up restaurants around Atlanta; their success drew investors and led him to open a standalone restaurant, Grass Vegan BBQ Joint, in Stone Mountain, which has loads of regular customers and hundreds of positive reviews. He lives in the Atlanta area.
Marketplace Books Franklin Smoke: Wood. Fire. Food. [A Cookbook]
Author: Aaron Franklin, Jordan MacKayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from "How do I smoke a whole turkey?" to "What kind of wood should I use?"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.About the AuthorOne of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.
Marketplace Books Egg Rolls & Sweet Tea: Asian Inspired, Southern Style
Author: Natalie Keng Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table with the best from various cultures, cooking styles, and comforting foods. Ni hao, y'all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng's personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. With recipes like Fried Chicken Spring Rolls With Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Georgia Bourbon Coca-Cola Meatloaf, Golden Milk and Sorghum Hot Toddy, and of course, several recipes for egg rolls and sweet teas. About the Author Natalie Keng is a pioneer in the area of innovative leadership development and is the Founder and CEO ("Chief Eating Officer") of Global Hearth, a multi-faceted business that leverages the power of food and culture to promote team-building and employee engagement in support of corporate initiatives through its Cooking Up a Better World platform of inspiring, interactive, and impactful presentations, tours and events. Locally known as the Chinese Southern Belle, Keng is the creator of an award-winning line of Georgia-grown, Asian-inspired sauces (launched at Whole Foods Market) that feature natural ingredients and harken old family recipes, earning her the title The Sauce Maven. Before starting her own business, Keng was a strategic marketing executive in a Fortune 100 corporation. She has also headed leadership development and diversity teams for national non-profit organizations and served in public office. Keng is a recipient of the Greater Women's Business Council's Trailblazer Award and was appointed to serve on the Governor's Health Task Force. A graduate of Vassar College, Keng holds a Master of Public Policy from the Harvard Kennedy School of Government. This is her first book. She lives in her hometown of Smyrna, Georgia.
Marketplace Books Ed Mitchell's Barbeque
Author: Ed Mitchell, Ryan Mitchell, Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
Marketplace Books The Potlikker Papers: A Food History of the Modern South
Author: John T. Edge"The one food book you must read this year.--Southern Living One of Christopher Kimball's Six Favorite Books About Food A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people's history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South's fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism--and reveals how Southern food has become a shared culinary language for the nation.About the AuthorJohn T. Edge is a contributing editor at Garden & Gun and a columnist for the Oxford American. In 2012, he won the James Beard Foundation's M.F.K. Fisher Distinguished Writing Award. Edge is director of the Southern Foodways Alliance at the University of Mississippi and a visiting professor in the Grady College of Journalism at the University of Georgia. He has edited or written more than a dozen books, including The Potlikker Papers: A Food History of the Modern South. Edge has served as culinary curator for the weekend edition of NPR's All Things Considered, has been a columnist for the New York Times, and now hosts the broadcast television show TrueSouth on SECNetwork/ESPN. He lives in Oxford, Mississippi, with his son, Jess, and his wife, Blair Hobbs.
Marketplace Books Fix Me a Plate: Traditional and New School Soul Food Recipes from Scotty Scott of Cook Drank Eat
Author: Scotty ScottTake an Amazing Soul Food Journey With 60 Authentic, Unique and Indulgent Recipes Get ready to shake up your home cooking with the most soul-satisfying dishes you've ever encountered. From hilarious and beloved chef Scotty Scott comes a deep dive into the delicious world of soul food, showcasing traditional recipes as well as awe-inspiring remixes on the classics. Learn the history behind how these iconic dishes came to be so embedded in soulful southern culture, and follow along as Scotty tells the heartwarming, sometimes side-splitting stories of how they were interwoven into his family history and childhood. Start your morning off right with savory Southern Raised Biscuits with Spicy Sausage Cream Gravy or a big ol' hearty plate of Catfish and Grits. Next, put some meat on your bones with staples like succulent Short Rib Grillades or Sea Island Red Peas and Carolina Gold Rice Hoppin' John. Finally, dive into the Soul Remix with Scotty's out-of-this-world elevations of classic recipes, like Fried Oyster Collard Green Salad, Duck Fat Shrimp Etouffee or Chicken and Brown Butter Sweet Potato Waffles with Maple Bourbon Sauce. Capturing the very essence of family, history and hearty goodness, Fix Me A Plate delivers the best of down-home cooking with the funkiest of mouthwatering funky fusions. So dig right in, and you'll soon be creating crowd-pleasing meals that will have your friends and family asking, "Can you Fix Me a Plate?"About the AuthorScotty Scott is a personal chef and creator of the blog Cook, Drank, Eat. Growing up in a family of home cooks inspired his lifelong love of food, and his dedication to blending family and tradition with cooking. His work has been profiled in Fort Worth, 360 West Magazine, Delish and the Strive Podcast. Originally from Detroit, but with family roots in Savannah, Georgia, Scotty now lives in Fort Worth, Texas.
Marketplace Books Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook
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.
Marketplace Books Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook
Author: Rodney Scott, Lolis Eric ElieIn the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal - "BBQ is such an important part of African American history, and no one is better at BBQ than Rodney."--Marcus Samuelsson, chef and restaurateur Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.About the AuthorRodney Scott is the chef and coowner of Rodney Scott's BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series Chef's Table: BBQ, on The Splendid Table, Parts Unknown, It's Alive, and Eater, and in The New York Times and Condé Nast Traveler, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son. Lolis Eric Elie is a writer and filmmaker. He was a writer on HBO's Treme, OWN's Greenleaf, and Amazon Prime's The Man in the High Castle; his work has appeared in Best African American Essays, The New York Times, Gourmet, and Saveur, and he has been featured on 60 Minutes. He is a New Orleans native and is one of the founders of the Southern Foodways Alliance.
Author: Nicole A. TaylorThe very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor--who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs--Juneteenth celebrations. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.About the AuthorTaylor, Nicole: - Nicole A. Taylor is a producer based in New York City and Georgia. In 2020, she was nominated for two James Beard Awards for Personal Essay Short Form and Innovative Storytelling. She has written for The New York Times, Departures, Atlas Obscura, and Food & Wine. Nicole founded NAT Media, an original content company focused on producing and amplifying Black food creatives. She is the author of The Up South Cookbook and The Last O.G. Cookbook and was the executive food editor at Thrillist. She also serves on the advisory committee for the MOFAD's upcoming exhibit, African/American.
Marketplace Books South: Essential Recipes and New Explorations
Author: Sean BrockNew York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers Weekly Named the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more "If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order." --Epicurious "I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter." --New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.About the AuthorBrock, Sean: - Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
Marketplace Books Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]
Author: Sam Jones, Daniel VaughnThe definitive guide to one of the most iconic barbecue traditions--Carolina-style chopped pork--from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue--until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home--from constructing a pit from concrete blocks to instructions for building a burn barrel--along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.About the AuthorSAM JONES is the owner of Sam Jones BBQ and the grandson of Pete Jones, founder of the Skylight Inn in Ayden, North Carolina, which won a James Beard Award and has been open since 1947--and which is where Sam started honing his chops as a boy. He returned to the family business after rediscovering barbecue through writing a 15-page essay on the topic for a college assignment. DANIEL VAUGHN is the country's first barbecue editor. He holds this post at Texas Monthly magazine and has also contributed to Bon Appétit, Lucky Peach, First We Feast, Los Angeles magazine, and Time. He is the author of Prophets of Smoked Meat.
Marketplace Books Soul: A Chef's Culinary Evolution in 150 Recipes
Author: Todd RichardsAmazon's Best Cookbooks of 2018 Publishers Weekly Best Books of 2018 Food52 Favorite Cookbooks of 2018 The Atlantic Best Cookbooks of 2018 Grub Street (New York Magazine) Best Cookbooks of 2018 James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. About the AuthorTodd Richards is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard nominations for Best Chef in the Southeast, was an Iron Chef competitor, and was named one of "Four New Chefs to Watch" by Esquire magazine. He is the owner/chef of Richards' Southern Fried at Krog Street Market in Atlanta.
Marketplace Books Essentials of Southern Cooking: Techniques and Flavors of a Classic American Cuisine
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
Marketplace Books Heritage
Author: Sean BrockNew York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.Award: Pat Conroy Southern Book Prize - WinnerAward: IACP Crystal Whisk Award - WinnerAward: IACP Crystal Whisk Award - FinalistAward: IACP Crystal Whisk Award - FinalistAward: James Beard Foundation Book Awards - WinnerAbout 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.
Marketplace Books The Southern Foodways Alliance Community Cookbook
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.
Author: Toni Tipton-Martin"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR - TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee "There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times "Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine."--The New Yorker "Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--TasteAbout the AuthorToni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas. In 2021, she was named the Julia Child Award recipient.
Marketplace Books The Hattie's Restaurant Cookbook: Classic Southern and Louisiana Recipes
Author: Jasper AlexanderHattie's Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattie's Chicken Shack. Now, their traditional and timeless fare can grace your kitchen with the Hattie's Restaurant Cookbook, by Hattie's owner and chef Jasper Alexander. This book traces the restaurant's history from the beginning to the present through recipes, anecdotes, and photographs. From downhome jambalaya to good old-fashioned fried chicken, Alexander seamlessly intertwines Hattie's Southern roots with nostalgic homemade tastes, including: Fried Catfish Pimento Cheese Cajun Coleslaw Mississippi Salsa Sweet Potato Pie Enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home. About the AuthorAlexander, Jasper: - Jasper Alexander is the chef and co-owner of Hattie's Restaurant in Saratoga Springs, NY. He studied at the Culinary Institute of America and is featured regularly in regional papers. He has also made several guest appearances on local television and radio. In 2006, he appeared on Throwdown with Bobby Flay, where he beat Flay in a chicken-frying contest.
Marketplace Books The Original Guide to Barbecue in the South
Author: Taylor BruceA story-based travel guide for the best experience of the Southern barbecueCreated in partnership with YETI and the Atlanta History Center, this limited-run, specialty guide features interviews with pitmasters, a barbecue almanac, our list of the 40 essential joints in the region, odes to Southern 'cue, original illustrations and more. Sold online exclusively through the Wildsam website.
Marketplace Books For the Love of the South: Recipes and Stories from My Southern Kitchen
Author: Amber WilsonNamed by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture--a deep devotion to family, friends, and food--in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs.Amber Wilson's popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region's cooking, accompanied by gorgeous photos.In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures--both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life.No matter where in the country you live, no matter if you've barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there's something tasty for everyone.Amber offers a pantry-full of time- and money-saving kitchen tips--from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract--and provides helpful do-ahead and leftover-saving tips for many recipes as well.Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.About the AuthorWilson, Amber: - Amber Wilson is a self-taught home cook with an insatiable desire to honor the culinary culture of the South as well as to create new dishes. Once on a career path in science and offered a job at NASA, she decided to change course and start her blog, For the Love of the South. An homage to her Southern roots, the blog was a finalist in Saveur's Best Food Blog Awards and was one of PBS's Best Food Blogs. Wilson was one of Southern Living's "30 Bloggers You Should Be Following." She lives in Nashville, Tennessee, with her husband, Michael.
Marketplace Books Barbecue: A Savor the South Cookbook
Author: John Shelton ReedJohn Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there. He discusses how choices of meat, sauce, and cooking methods came to vary from one place to another, reflecting local environments, farming practices, and history.Reed hopes to preserve the South's barbecue traditions by providing the home cook with fifty-one recipes for many classic varieties of barbecue and for the side dishes, breads, and desserts that usually go with it. Featured meats range from Pan-Southern Pork Shoulder to Barbecued Chicken Two Ways to West Texas Beef Ribs, while rubs and sauces include Memphis Pork Rub, Piedmont Dip, and Lone Star Sauce and Mop. Cornbread, hushpuppies, and slaw are featured side dishes, and Dori's Peach Cobbler and Pig-Pickin' Cake provide a sweet finish. This book will put southerners in touch with their heritage and let those who aren't southerners pretend that they are. About the AuthorReed, John Shelton: - John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.
Marketplace Books Corn: A Savor the South Cookbook
Author: Tema FlanaganWithout corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced. About the AuthorFlanagan, Tema: - Tema Flanagan is a farmer at The Farm at Windy Hill, a sustainable production and teaching farm in Alabama. She cowrote, with Sara Foster, Sara Foster's Southern Kitchen.
Marketplace Books Catfish: A Savor the South Cookbook
Author: Angela Knipple, Paul KnippleWhile many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods. In this Savor the South(R) cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack. About the AuthorPaul and Angela Knipple are coauthors of The World in a Skillet: A Food Lover's Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis.
Marketplace Books Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home (Southern Cookbooks, Seasonal Cooking, Home Cooking)
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.
Marketplace Books Grits: A Cultural & Culinary Journey Through the South
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.
Author: Ames Russell, Sara QuessenberryHot honey elevates the flavor palate of any meal with its perfect union of sweet and spicy, and the Hot Honey Cookbook presents 60 mouthwatering recipes that show you all the ways you can incorporate this popular condiment into your favorite foods and drinks. The condiment that's getting all the buzz these days, hot honey enhances the flavor of any meal, and no one knows this better than Ames Russell, the founder of AR's Southern Hot Honey. Fromdrizzling to incorporating hot honey into marinades, glazes, dressings, sauces, and cake batters, the 60 mouthwatering recipes in Hot Honey Cookbook--inspired by Southern, Asian, and Latin flavors--are guaranteed to bring the sweet heat all day long, from breakfast to cocktails, including: Bourbon Pecan Coffee Cake Korean-Style Chicken Wings Smoky Barbecue Ribs Roasted Sweet Potato and Corn Tacos Shrimp and Grits Grilled Chipotle Chicken Cobb Salad Baked Beans Strawberry-Rhubarb Cobbler With Hot Honey Cookbook showing all the ways you can enjoy this versatile condiment, you'll only need to decide whether to choose mild or hot, or a little or a lot.
Marketplace Books Comfort Mob: Food That Makes You Feel Good
Author: Ben LebusAbout the AuthorBen Lebus has always been passionate about food and learned to cook from his father, who ran an Italian restaurant for a number of years. At university, he quickly saw that his flatmates did not share his knowledge of cooking, and their repertoire consisted of pasta with pesto. That was it; he launched MOB Kitchen three months after he graduated. "The thrifty home-cook's unlikely hero," according to the Daily Mail, Ben has harnessed a strategic group of supporters and collaborators, including sponsoring university sports team kits around the UK, collaborating with Waitrose, the Co-op, Sainsbury's, Ocado and dating app Bumble. MOB Kitchen has 248K+ followers on Facebook and 529K+ followers on Instagram.
Author: Maneet Chauhan, Jody Eddy"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."--Padma Lakshmi, host and executive producer of Top Chef and Taste the NationIACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network - Salon - Epicurious - Garden & Gun - Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan.In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.About the AuthorManeet Chauhan is a James Beard Award-winning chef whose restaurants include Chauhan Ale & Masala House, Tànsuŏ, The Mockingbird, and Chaatable, all in Nashville. Prior to becoming an executive chef and judge on Food Network's Chopped, Maneet worked in some of the finest hotels in India before moving to the U.S. to study the culinary arts. She lives in Nashville with her family. Jody Eddy is a food and travel writer whose work has appeared in Saveur, Food & Wine, Vogue, and more. She coauthored the IACP award-winning cookbook North and the James Beard-nominated cookbook Come In, We're Closed.
Marketplace Books All Day Cocktails: Low (and No) Alcohol Magic
Author: Shaun Byrne, Nick TesarEnjoy cocktails at any time of day with this collection of fresh, creative low- and no-alcohol recipes. Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book. All Day Cocktails brings you ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.About the AuthorShaun Byrne has been mixing drinks since he was legally allowed to - and has never really stopped. After spending four years working in restaurants and bars in Europe, he returned to Australia to become part of Melbourne's revered Gin Palace family. During that time he teamed up with winemaker Gilles Lapalus to start a business producing what has become the best regarded vermouth in Australia. As well, he joined coauthor Nick in a company called Marionette, and together they work directly with Australian farmers to make cocktail staple liquors. Nick Tesar is a world-class competition bartender with an impressive resume of Melbourne it-list restaurants to his name. These days you can find Nick manning Bar Liberty, but it was during his previous role at Bar Lûmé in the acclaimed Lûmé restaurant where his enthusiasm for liqueurs took flight. There, they focused on getting the most out of incredible Australian produce, thinking laterally to extract flavor using the best equipment available. He wants to encourage readers to think like this, whatever produce or equipment they have on hand.
Marketplace Books Collards & Carbonara: Southern Cooking, Italian Roots
Author: Michael Hudman, Andy TicerThe first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013. Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking. Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine. Selected recipes include: -Fried Green Tomatoes, Blue Crab & Bacon Jam -Spinach-Ricotta Gnudi with Marinara & Ricotta Salata -Butternut Squash Agnolotti with Crab & Apple -Duck leg Confit with Fall Sugo -Brussel Sprouts with Speck, Tomato & Bacon-Chili Jam -Southern-Style Collard Greens -Pecan-Pumpkin PieAbout the AuthorAndrew Ticer & Michael Hudman began their studies separately, at the University of Mississippi and Auburn University, respectively. Both inspired by big families, influential Italian grandmothers, and their long friendship, they embarked on their culinary training together at Johnson & Wales University in Charleston, South Carolina, and then The Italian Institute for Advanced Culinary Studies in Calabria, Italy. Upon returning to Memphis, Andrew and Michael studied under a local master chef before opening their two restaurants, Andrew Michael Italian Kitchen in 2008, and Hog & Hominy in 2012, and have since earned much critical success. Together, Andrew and Michael were named semifinalists for the James Beard Foundation's Best Chef Southeast in both 2012 and 2013. Their second restaurant, Hog & Hominy, was named by GQ magazine as one of the Most Outstanding Restaurants of 2013. In addition, they were selected among nine others as Food & Wine magazine's Best New Chefs for 2013. Andrew and his wife Karie are expecting their first child in June 2013. Michael and his wife Katie have two children, Cory and Ellie.
Marketplace Books Whiskey: A Spirited Story with 75 Classic and Original Cocktails
Author: Michael DietschAfter decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn, and triticale. Cocktail lovers, moving away from sweet and fruity flavor profiles, have embraced the earthy, bitter, savory notes that come from the "brown" spirits. In this collection, Shrubs author Michael Dietsch reaches out to those cocktail drinkers with recipes both classic and original, in historical order. He begins with colonial-era drinks such as Cherry Bounce and the Stone Fence, moving to early whiskey drinks like the Toddy and Julep, and then into the cocktail explosion of the Jerry Thomas era circa 1880s. This leads to the drinks of pre-Prohibition, Prohibition, and post-Repeal, and then to a section on the cocktail renaissance of the last 15 years.Author Michael Dietsch writes, Whiskey is a spirit with a story, and he includes an overview and some history without losing sight of the pleasures in drinking the stuff. His cocktail recipes are also infused with stories, making this book a joy to both read and use. About the AuthorDietsch, Michael: - Michael Dietsch is a writer, editor, and accidental bartender in Brooklyn. He is a contributor at SeriousEats.com and writes about spirits and cocktails at the website A Dash of Bitters. When he's not mixing drinks, he's smoking huge chunks of meat, grilling vegetables, bicycling, or enjoying a fine cigar. The author of Shrubs, he lives in Reston, Virginia, with his family.
Marketplace Books The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen
Author: Nicole A. TaylorGeorgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move up to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. The Up South Cookbook is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. Here she gives us pimento cheese elevated with a dollop of creme fraiche, grits flavored with New York State Cheddar and blue cheese, and deviled eggs made with smoked trout from her favorite Jewish deli. Other favorites include Collard Greens Pesto and Pasta, Roasted Duck with Cheerwine Cherry Sauce, and Benne and Banana Sandwich Cookies.The recipes speak to a place where a story is ready to be told and there is always sweet tea chilling. This promises to be a new Southern classic.About the AuthorTaylor, Nicole A.: - Athens, Georgia native Nicole A. Taylor currently hosts Hot Grease, a food culture podcast and is the principal of NAT Media. She has contributed to First We Feast, Cherry Bombe, Amtrak, Southern Foodways Alliance's Gravy, Travel Noire and her recipes are featured on Colorlines, Design*Sponge and in the America I Am: Pass it Down Cookbook and The Way We Ate: 100 Chefs Celebrate a Century at the American Table cookbook. She lives in Bedford-Stuyvesant, Brooklyn.
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.
Marketplace Books The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach
Author: Stephen K. Rose, Jessica N. RoseTHE INSTANT NATIONAL BESTSELLER A warm and stylish Southern cookbook, from the owners of the beloved Nashville-based The Peach Truck, celebrating all things peach in 100 fresh and flavorful recipes. When Stephen and Jessica Rose settled in Nashville, they fell in love with their new city. Their only reservation: Where were the luscious peaches that Stephen remembered from his childhood in Georgia? Amid Nashville's burgeoning food scene, the couple partnered with his hometown peach orchard to bring just-off-the-tree Georgia peaches to their adopted city, selling them out of the back of their 1964 Jeep Gladiator in Nashville's farmer's markets. Since starting their company in 2012, Stephen and Jessica have attracted a quarter of a million followers on social media and have delivered more than 4.5 million peaches to tens of thousands of customers in 48 states. With The Peach Truck Cookbook, the couple brings the lusciousness of the Georgia peach and the savory and sweet charms of Southern cooking, as well as the story behind their success and an insider's guide to the Nashville food scene, to readers everywhere. From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts, The Peach Truck Cookbook captures the Southern cooking renaissance with fresh, delectable, farm-to-table recipes that are easy to follow and feature peaches in every form. Whether you're craving peach pecan sticky buns, peach jalapeno cornbread, white pizza with peach, pancetta, and chile, or minty peach lemonade--or have always wanted to try your hand at making a classic peach pie--Stephen and Jessica have you covered. Many of Nashville's most celebrated hotspots and chefs, including Sean Brock, Lisa Donovan, and Tandy Wilson, have contributed recipes, so you'll also get a how-to on cult menu items such as Sean Brock's Double Cheeseburger with Peach Ketchup, Mas Tacos Peach Tamales, and Burger Up's Peach Truck Margarita. Also included are beautiful photographs illustrating each recipe and a pocket peach education--as Jessica and Stephen take you through peach varieties, best harvesting practices, and everything you need to know to have a peach-stocked pantry. Full of character and charm, The Peach Truck Cookbook is not only an essential addition to the peach-lover's kitchen, it will bring the beauty of summer to your table all year round.About the AuthorJessica N. Rose and Stephen K. Rose, the cofounders of The Peach Truck, have been featured in national media from the Today show to Food & Wine to Southern Living. They live in Nashville, Tennessee, with their three children.
Marketplace Books Southern Cooking for Company: More Than 200 Southern Hospitality Secrets and Show-Off Recipes
Author: Nicki Pendleton WoodSouthern Cooking for Company is the perfect playbook for memorable and unique Southern entertaining.Foodie and author Nicki Pendleton Wood has gathered recipes from more than 100 Southerners that they prepare when company is coming.These are the show-off recipes hosts pull out when guests are on the way, whether for an intimate evening with another couple, a party for 100 people celebrating a milestone birthday, or anything in between.In addition to the recipes, contributors share their secrets for making guests feel at home with ideas for entertaining and table setting.In Southern Cooking for Company, Nicki highlights her favorite dishes including: Crunchy Fried Field Peas Collards with Citrus and Cranberries Lemon Miso Sweet Potatoes Purple Hull Pea Salad with Bacon Vinaigrette Cuban-Southern Pork Roast with Chimichurri "Barbecue" Sauce Chocolate Whiskey Buttermilk Cake with Praline Topping Within each page, you will find a different Southern classic, starting from the basic appetizers and ending with delicious deserts. This recipe book is all that you need to master Southern cuisine for company and guests.