{"title":"Cookbook Marketplace","description":"","products":[{"product_id":"the-row-34-cookbook","title":"The Row 34 Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003eTHE ROW 34 COOKBOOK: STORIES AND RECIPES FROM A NEIGHBORHOOD OYSTER BAR, award-winning chef Jeremy Sewall brings his popular New England oyster bars to the page.  With more than 120 recipes for the home cook, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life.  With his inventive interpretations of seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips, Sewall shares the recipes that have made Row 34 one of the northeast’s most beloved seafood experience. Embedded in three great communities—Boston, MA, Burlington, MA and Portsmouth, NH—Row 34 continues to build relationships with farmers, fisherman, the sea and the communities surrounding them.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChapters cover Row 34 favorites, plus smoked and cured preparations; whole fish preparations; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, an essential guide for preparing seafood, a helpful oyster primer, as well as profiles of experts from a fishmonger to fishermen.  Full of easy-to-make recipes and rich storytelling, THE ROW 34 COOKBOOK is for anyone who appreciates the briny taste of raw oysters and delectable seafood.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eABOUT THE AUTHORS:  Acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall has worked in kitchens around the globe, from the Relais \u0026amp; Chateau White Barn Inn, to Boston’s iconic L’Espalier, to one of the pioneers of the farm-to-table movement, The Lark Creek Inn in Larkspur, California. He is the author of the James Beard–nominated cookbook \u003cem data-mce-fragment=\"1\"\u003eThe New England Kitchen: Fresh Takes on Seasonal Recipes\u003c\/em\u003e.  \u003cstrong data-mce-fragment=\"1\"\u003eErin Byers\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eMurray\u003c\/strong\u003e is a journalist specializing in food and wine, and the author of cookbooks and \u003cem data-mce-fragment=\"1\"\u003eShucked: Life on a New England Oyster Farm\u003c\/em\u003e. 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With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, that's enough to coat the floor of the Grand Canyon (although the association doesn't say to what height). \u003cp\u003e\u003c\/p\u003eAmericans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (\"ants on a log\") to a grilled sandwich with bacon and bananas (the classic \"Elvis\"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCreamy and Crunchy\u003c\/i\u003e are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJon Krampner is the author of \u003ci\u003eThe Man in the Shadows: Fred Coe and the Golden Age of Television\u003c\/i\u003e and \u003ci\u003eFemale Brando: The Legend of Kim Stanley\u003c\/i\u003e. He received an A.B. in English literature from Occidental College and an M.A. in journalism from the University of Wisconsin-Madison. 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To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. \u003ci\u003eThe Jemima Code\u003c\/i\u003e transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTipton-Martin, Toni:\u003c\/i\u003e\u003c\/b\u003e - Toni Tipton-Martin is a culinary journalist and author of several books, including Jubilee: Recipes from Two Centuries of African American Cooking. 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This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor -- and all are well within the reach of the home cook. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eCalifornia has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature -- fly-fishing, hiking, foraging, bird watching, and heirloom gardening -- to create a new way of looking at the world, a way in which anything seems possible. \u003cp\u003e\u003c\/p\u003eThis is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food -- cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or Bourbon Apple Fried Pies -- keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill. \u003cp\u003e\u003c\/p\u003eIn the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. 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Home-cooked meals using the great variety of seasonal foods remain central to family life. In this collection Nancy Davis and Kathy Hart have preserved an important part of the heritage of this region.\u003cbr\u003e\u003cbr\u003eHere thirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restaurant menus. In Edenton, Frances Drane Inglis shares her recipe for plum pudding from the pages of a nineteenth-century family cookbook. And from Gloucester, Bill Pigott offers one of his specialties, conch chowder, a Carteret County classic. \u003cbr\u003e\u003cbr\u003eBut these cooks describe more than just good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical facts. Vignettes on each cook lend a historical perspective to this book and the old-time recipes will be treasured for years to come. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNancy Davis works in the University Relations Office at the University of North Carolina at Chapel Hill.\u003cbr\u003e\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":42710377660634,"sku":"9780807841525","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/coastal-carolina-cooking.jpg?v=1679755414"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/collections\/Untitled-1.jpg?v=1678801317","url":"https:\/\/localpalatemarketplace.com\/collections\/marketplace-books.oembed?page=33","provider":"The Local Palate Marketplace℠","version":"1.0","type":"link"}