Marketplace Books Hot Peppers: The Story of Cajuns and Capsicum
Author: Richard SchweidSmitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo. About the AuthorSchweid, Richard: - Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers.
$26.00
Marketplace Books Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House
Author: Lynne Tolley, Mindy MerrellIf you've ever ventured seventy miles south of Nashville to the quaint farming town of Lynchburg, you already know that it is justifiably famous for two things: Jack Daniel's Old No. 7 and the legendary spread of Southern cooking at Miss Mary Bobo's Boarding House. The recipes in this collection combine two of Tennessee's most celebrated cultural treasures into a guide for home cooks eager to capture the spirit of Lynchburg in their own kitchens. Written by Miss Mary Bobo's own Lynne Tolley and food writer Mindy Merrell, this cookbook distills the essence of Lynchburg life into something tangible you can experience whenever you need it.Join Lynne, Jack Daniel's own great-grandniece, as she shares family secrets, legacies, and heirloom recipes. You'll get a crash course in Southern cooking along the way, with a primer on the ingredients and techniques found in any good ol' Lynchburg kitchen such as: grits and ham hocks, iron skillet seasoning, self-rising cornmeal and more All the pillars of a country kitchen are covered. Push up your sleeves, pour yourself a tall glass of Lynchburg Lemonade, and get ready to whip up some Moore County favorites.Jack Daniel's Cookbook gives readers a taste of life in the old Bobo Hotel and shows how you can treat your own guests with the same trademark hospitality Miss Mary extended at her boarding house.
$30.00
Marketplace Books Jay Ducote's Louisiana Outdoor Cooking
Author: Jay Ducote, Cynthia Lejeune NoblesFrom Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and coauthor Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote's popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish touff e Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese-Stuffed Jalape os, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote's Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.About the AuthorJay Ducote is a chef, blogger, food and beverage writer, radio host, and culinary personality. He has appeared on numerous cooking and reality competition shows. His Bite & Booze radio show received a Taste Award for Best Food or Drink Radio Broadcast and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters. Cynthia LeJeune Nobles is a New Orleans-based food writer and the author of several books on cooking and Louisiana foodways, including "A Confederacy of Dunces" Cookbook: Recipes from Ignatius J. Reilly's New Orleans and The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat.
$38.00
Marketplace Books Kenneth's Creative Creole Cajun Kitchen Recipes
Author: Dominique JeanI titled this manuscript Kenneth's Creative Creole-Cajun Kitchen Recipes for many reasons. First, because I am a Creole-Cajun chef. Second, all the recipes listed here I used to make for Kenneth on a tight budget when he was alive. I decided to put them in this book. In another book, I wrote about my struggles with Kenneth for other parents and caretakers to benefit from and also to help Kenneth's twin sister Kelssey to keep her last promise to her brother. She promised him that she will become a doctor so she can help disable need kids like him by forming a foundation named after him. She is now a teacher working with disabled children while going to school to become a doctor as planned.The proceeds of these books will help keep the foundation open without relying on charity alone. As a devoted mom, I will continue to make the sacrifices necessary in order to make things happen in her journey to give back. I asked God to give me the grace and the wisdom to persevere and to see that wish come true. After all, it's for a really good cause. Thanks for reading. God bless.
$15.00
Marketplace Books Kevin Belton's Big Flavors of New Orlean
Author: Kevin BeltonChef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking-celery, onion, and bell pepper-while offering his spin on the Louisiana classics of gumbo, jambalaya, touff e, po'boys, and grillades with grits. Chef Belton's signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen Kevin Belton, a teacher of the fundamentals of Louisiana cooking for more than twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton, which will begin airing in January 2016. He has been a guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook , Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou. Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
$27.00
Marketplace Books Kevin Belton's New Orleans Celebrations
Author: Kevin BeltonCelebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton's New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day F te, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen, Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
$27.00
Marketplace Books Lily's Little Cajun Cookbook
Author: Eric WilderTake a trip to the bayou with author Eric Wilder. Read a few of his stories and try some of his favorite Cajun and Creole recipes.
$15.00
Marketplace Books Lost Restaurants of Asheville
Author: Nan K. ChaseAsheville has been a restaurant town for two centuries, since stagecoaches arrived bringing the first tourists. Neighborhood caf s and busy lunch counters, raucous roadhouses and white-linen dining rooms provided the backdrop for much of Asheville's development as a world-class foodie destination. Some, like the Stockyard Cafe and Three Brothers Restaurant, have vanished without a trace, while others, including the Art Deco S&W Cafeteria and the Woolworth soda fountain, are easy to spot because they have barely changed. Longtime residents will recognize recipes for Rabbit's apple cinnamon pork chops and High Tea Caf 's Eggnog Colbert. Author Nan K. Chase reveals the hidden history of Asheville's restaurants, including the struggles of desegregation and the decades when downtown Asheville was almost dead.About the AuthorChase, Nan K.: - Award-winning investigative reporter Nan K. Chase has written for the New York Times, Wall Street Journal, Washington Post and Miami Herald, as well as for magazines including Air & Space, Atlanta Magazine and Blue Ridge Country. She is the author of Asheville: A History and several other books. Nan is an avid gardener and shares her work @drinktheharvest.
$39.00
Marketplace Books Lost Restaurants of Charleston
Author: Jessica SurfaceOnce a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flamb ed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef. Diners became regulars at Kitty's Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston's love of food. About the AuthorSurface, Jessica: - Jessica Surface is a certified tour guide with the city of Charleston. She started Chow Down Charleston Food Tours in 2014 with her husband, Reid, which focused on showcasing smaller, off-the-beaten-path restaurants that people have a tendency to overlook when they visit the city. In her spare time, Jessica also works as a pediatric occupational therapist and lives in Mount Pleasant with her husband and two dogs, Stu and Dori.
$35.00
Marketplace Books Lost Restaurants of Memphis
Author: G. Wayne DowdyMemphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard�s Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.About the AuthorDowdy, G. Wayne: - G. Wayne Dowdy is the senior manager of the Memphis Public Libraries history department. He holds a master's degree in history from the University of Arkansas and is a certified archives manager. Dowdy is a contributing writer for the Best Times magazine and Storyboard Memphis. He is the author of A Brief History of Memphis, Hidden History of Memphis and On This Day in Memphis History, which was awarded a Certificate of Merit by the Tennessee Historical Commission.
$35.00
Marketplace Books Lost Restaurants of Miami
Author: Seth H. BramsonTucked around a corner or soaking up the spotlight, Miami's restaurants defend an international reputation for superb cuisine and service. The constant buzz of new arrivals to the city's glamorous food scene often obscures the memory of the celebrated culinary institutions that have closed their doors. Here author Seth Bramson recounts the life--and the often untimely passing--of coffee shops, steakhouses and every level, kind and type of restaurant in between. This joyous look at bygone eateries serves up course after course of beloved fare, from the likes of Jahn's in Coral Gables to Red Diamond in Miami, Pumpernik's on Miami Beach and Rascal House in Sunny Isles.
$36.00
Marketplace Books Making Groceries: A story of Creole Cooking from a Creole family
Author: Ursula T. Rochon"Making Groceries" - Makin' Groceries is a New Orleans term that, simply put, means going to the grocery store to buy or purchase groceries. Ask any stranger what they think of when you mention "New Orleans" and more often than not "the food" is the first thing that they rave about. Making Groceries is just the beginning of the journey though... to really experience the food means experiencing the meaning behind the food. Many of these recipes were shared during family get-together's and special events where everyone brings their best dish. As you browse through the pictures and short stories you fall in love with food, family, and friends. This is not your "generic" variety cookbook...this is a legacy of love, and cultural expression, passed down through generations, that choose to defy the limits of recipes or ethnicity.
$36.00
Marketplace Books Mama Dip's Kitchen
Author: Mildred CouncilFor nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world. About the AuthorCouncil, Mildred: - Mildred C. Council (1929-2018), founder and cook of Mama Dip's Kitchen in Chapel Hill, North Carolina, was well known and widely respected for her cooking, her charisma, and her longtime community service.
$35.00
Marketplace Books Mammie's Creole Cajun Cast Iron Cookin'
Author: Lurlene BowdenA Historical Cookbook with a little FLARE, "To, LIGHTEN, UP, one's lives and taste buds with a HOT, HEAT in the cuisine of Cooking, using New Orleans, Louisiana; Caribbean Islands; and Bayou SPICES...CANE AND TABASCO. Go back in time to the antebellum, Port City of New Orleans, and its festivity, in a lifetime, never to be experienced in the history of the Americas, again. Fresh, Seafood, Desserts, and Slavery, ALL entwined to present a way of life not to be forgotten or...REPEATED.
$22.00
Marketplace Books Meals, Music, and Muses: Recipes from My African American Kitchen
Author: Alexander Smalls, Veronica ChambersIconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions--food and music--in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin' John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls's childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis's A Taste of Country Cooking.About the AuthorAlexander Smalls is an iconic figure in American cooking. He is the former chef-owner of Café Beulah, the Cecil (named the best new restaurant in America by Esquire magazine in 2014), and three other NYC restaurants. He co-authored with JJ Johnson and Veronica Chambers Between Harlem and Heaven, the 2019 James Beard award winner for Best American Cookbook. Smalls is a world-renowned opera singer and the winner of a Grammy and a Tony Award. Veronica Chambers is the bestselling co-author of 32 Yolks by Eric Ripert and Yes, Chef by Marcus Samuelsson and the critically acclaimed author of Mama's Girl, The Meaning of Michelle, and Queen Bey.
$38.00
Marketplace Books Miami Cooks: Recipes from the City's Favorite Restaurants
Author: Sara LissWhen it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with seventy-five recipes by thirty-five of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines--Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican--that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.About the AuthorLiss, Sara: - Sara Liss is a Miami-based freelance writer, lifestyle reporter, and senior food editor for Miami.com whose works have been published in The Associated Press, The Miami Herald, Departures, Modern Luxury MIAMI, and Onboard Media. She also organizes a pop-up dining experience called "Saffron Supper Club" and spearheads a monthly community picnic called Friday Beach. Miami Cooks is her first book.
$36.00
Marketplace Books Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
Author: Leigh Ann ChatagnierBring the Big Easy home with these simply irresistible recipes from Shrimp and Creamy Gouda Grits to Tasso, Pear, and Brie Pizza, Jambalaya Pot Pies for Two, and Spicy Crawfish Boil Soup You don't have to live down south to enjoy some of your favorite Louisiana and New Orleans-inspired delicacies This is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. With a touch of nostalgia and using fresh ingredients that can be found anywhere, all are easy enough for anyone to make at home. Whether you're a beginner in the kitchen or an old pro, you will love whipping up new takes on tradition. Divided into fun, modern chapters such as Everyday Dish, Small Bites, Date Night, and Happy Hour, recipes include: Shrimp touff e stuffed potatoes Crawfish butternut squash mac n' cheese Fried green tomato BLTs with caramelized onion remoulade Smoky bacon and crawfish flatbread Chicken and andouille sausage gumbo with fried okra dippers Muffuletta sliders Pecan praline cinnamon rolls Mango bourbon smash So many more A fusion of deconstructed Cajun ingredients and traditional flavors, Modern Cajun Cooking is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.About the AuthorLeigh Ann Chatagnier is the founder of food & lifestyle blog My Diary of Us and author of Natural Baby & Toddler Treats: Homemade, Nourishing Recipes for Baby and Beyond. Cooking has always been a part of her life, and she has always enjoyed creating recipes around fresh, not processed, foods. When her son was born, she knew she wanted to start him off on this healthy path as soon as possible! Leigh Ann lives with her husband and son in Houston, Texas.
$19.00
Marketplace Books Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
Author: Myron Mixon, Kelly AlexanderNew York Times bestselling author and star of Destination America's BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes. In barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts--Meat Helpers, The Hog, Birds, The Cow--and features recipes and methods, including: Pit Smoked Pulled Pork North Carolina Yella Mustard-Based Barbecue Sauce Prize-winning Brisket Smoked Baby Back Ribs Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. Filled with Mixon's southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.About the AuthorMyron Mixon has won more than 200 grand BBQ championships. He is the New York Times bestselling author of Smokin' with Myron Mixon and Everyday Barbecue and the star of Destination America's BBQ Rules, BBQ Pitmasters, and BBQ Pit Wars. He lives in Unadilla, Georgia. Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.
$27.00
Marketplace Books New Orleans Cookbook
Author: Rima Collin, Richard CollinNow in paperback, the steadily popular authentic and reliable New Orleans cookbook--the forerunner to the Cajun-Creole cooking craze that has swept the country.About the AuthorAs food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans States-Item for ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.
$23.00
Marketplace Books Outer Banks Cookbook: Recipes & Traditions from North Carolina's Barrier Islands
Author: Elizabeth WiegandMore than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina's coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.About the AuthorElizabeth Wiegand is a North Carolina native and author of The New Blue Ridge Cookbook. Her articles on food, travel, and design have appeared in the Washington Post, Southern Living, Our State, and Edible Piedmont. She maintains a blog at CarolinaFoodie.blogspot.com, and is a member of the Southern Foodways Alliance. She has been cooking, fishing, sailing and searching for good food along NC's coast for over four decades. Wiegand, a farmer's daughter, grew up landlocked on a farm that's been in her family since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. She's traveled and eaten her way though France, the Caribbean, Central America, and all over the United States, and shares her love of cooking, collecting food stories and spreading the gospel of eating local by teaching, speaking, and television cooking demo's. She lives in Raleigh, NC.
$32.00
Marketplace Books Republic of Barbecue: Stories Beyond the Brisket
Author: Elizabeth S. D. EngelhardtIt's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes--food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer--to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.About the AuthorELIZABETH S. D. ENGELHARDTAustin, TexasElizabeth Engelhardt, Associate Professor of American Studies at the University of Texas at Austin, writes and studies food, gender, race, and class in the southern United States. She and eleven of her graduate st
$28.00
Marketplace Books Soups, Stews, Gumbos, Chilis, Chowders and Bisques - courtesy of some of the finest restaurants in the South Carolina Lowcountry
Author: John Sams ColquhounBefore being trained as a chef, John Colquhoun spent years in the restaurant business as a server, bartender, catering director, and in management, in Beaufort, Charleston, and Hilton Head, South Carolina.Years ago, his daughter Caroline suggested he write a cookbook. He did, and this is book #6. Caroline and her husband Michael are in the food and beverage business as well. He is also a chef and she is in management and also bartends.My grandson Oli and I hope to write one or two more books in the future. Oliver likes food even more than I do. Oli loves to eat. His older sister, Lilah, loves to read. We hope you enjoy the book Before being trained as a chef, John Colquhoun spent years in the restaurant business as a server, bartender, catering director, and in management, in Beaufort, Charleston, and Hilton Head, South Carolina.Years ago, his daughter Caroline suggested he write a cookbook. He did, and this is book #6. Caroline and her husband Michael are in the food and beverage business as well. He is also a chef and she is in management and also bartends.My grandson Oli and I hope to write one or two more books in the future. Oliver likes food even more than I do. Oli loves to eat. His older sister, Lilah, loves to read. We hope you enjoy the book
$23.00
Marketplace Books Southern Barbecue & Grilling
Author: Daniel SchumacherBarbecue may not have been invented in the American South, but Southerners have worked hard to perfect it. In a relentless pursuit of the tenderest pork, chicken, and beef, generations of hardworking Southerners have tended coals, adjusted smokers, and stewarded the meat to its perfect state. These humble folks started with the simplest ingredients on earth--meat and fire--and added rubs, sauces, and smoke to the mix as time went on, elevating it to an art. Whether charcoal, gas, or wood burning, our backyard grills and barbecue pits offer endless options for culinary delight beyond traditional barbecue. Kebabs, steaks, hamburgers, seafood, and more benefit from high-heat direct cooking, and low-and-slow marathon sessions. Renowned pitmasters from around the South dish on the nuances of their styles and offer tips on coaxing the most flavor out of your 'cue. From blending woods to create a signature flavor to nitty gritty details about rubs and sauces, they've got you covered. Lone Star brisket, Memphis ribs, Carolina pulled pork, and Alabama smoked chicken and white sauce are just the beginning. Southern BBQ & Grilling offers more than 100 thoroughly tested recipes, including a wealth of outdoor-inspired cocktails, fixin's, desserts, and tools to get the job done in style. Fire up your grill, gather the family, and get ready for some of the best barbecue you have ever had.About the AuthorBell, Michael: - Brooke Bell is the director of editorial operations at Hoffman Media, where she directly oversees the editorial teams of Taste of the South, Louisiana Cookin, Cooking with Paula Deen, and new launches Bake from Scratch and Southern Cast Iron. Brooke was previously the editor of Taste of the South, the editorial director of Louisiana Cookin, and the food editor of Cooking with Paula Deen. She was instrumental in the 2015 launches of Southern Cast Iron and Bake from Scratch.Schumacher, Daniel: - Daniel Schumacher received a Bachelor of Arts degree from the College of William and Mary in Virginia, where the student newspaper piqued his interest in publishing. In the decade that followed, he worked with award-winning teams at Food Arts, Gourmet, Cottage Living, and Birmingham Magazine, among others. He is currently editor of Louisiana Cookin' magazine and finds endless enjoyment exploring the nuances of Cajun and Creole cuisine and traveling throughout Louisiana. Bake from Scratch.
$27.00
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
