Marketplace Books Culinary Roots: Food from the Soul of a People
Author: Brenda L. JacksonSoul food dressed to the nines - that best describes the recipes in this collection. Flavored with stories that raised families from generation to another. The recipes are delightful twists to the favorite dishes of an Ohio born and Florida raised cook - Brenda L. Jackson. Down home meets elegant.
$29.00
![Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] by Hereford, Mason](//localpalatemarketplace.com/cdn/shop/products/turkey-and-the-wolf.jpg?crop=center&height=645&v=1679755949&width=645)
Marketplace Books Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Author: Mason HerefordNEW YORK TIMES BESTSELLER - A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf "Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!"--Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.About the AuthorA native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appetít named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives. JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award-winning Eat a Little Better with President Obama's White House chef and senior policy advisor for nutrition policy, Sam Kass.
$33.00
Marketplace Books Appetites: A Cookbook
Author: Anthony Bourdain, Laurie WooleverWritten with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer's first cookbook in more than ten years--a collection of recipes for the home cook.Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.About the AuthorBourdain, Anthony: - Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018. Woolever, Laurie: - Laurie Woolever is a writer and editor, and spent nearly a decade assisting Anthony Bourdain, with whom she coauthored the cookbook Appetites in 2016. She's written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator.
$43.00
Marketplace Books Lagniappe Leftovers
Author: Susanne DuplantisSusanne Duplantis is out to save the world one leftover at a time. You'll think twice before ever throwing edible food away again!--Poppy Tooker, host of Louisiana Eats! radio show With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'--Adrian Miller, James Beard Award-winning author You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste.--Cynthia Graubart, James Beard Award-winning author Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.
$17.00
Marketplace Books Vegetable Kingdom: The Abundant World of Vegan Recipes
Author: Bryant TerryNAACP IMAGE AWARD WINNER - "Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations."--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom "In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama's nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain't lyin'."--W. Kamau Bell, comedian, author, and host of the Emmy Award-winning series United Shades of America "[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience."--Publishers Weekly (starred review)About the AuthorBryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
$33.00
Marketplace Books Appalachian Cooking: New & Traditional Recipes
Author: John TullockThe southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock's blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.About the AuthorTullock, John: - John Tullock teaches classes on food gardening for the University of Tennessee Gardens and gives presentations throughout East Tennessee. He is the author of numerous books including Appalachian Cooking, Succulents at Home, and Pay Dirt: How to Make $10,000 a Year from Your Backyard Garden. He lives in Knoxville, Tennessee.
$29.00
Marketplace Books Koshersoul: The Faith and Food Journey of an African American Jew
Author: Michael W. Twitty"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others', and exploring different cultures, Twitty's book offers important insight into the journeys of Black Jews."--Library Journal"A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities."--BooklistThe James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism.As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.Koshersoul includes 48-50 recipes.
$32.00
Marketplace Books Y'All Eat Yet?: Welcome to the Pretty B*tchin' Kitchen
Author: Miranda Lambert From country music sensation Miranda Lambert, comes a gorgeous cookbook sharing a wide array of tasty favorite recipes, straight outta Texas and collected from all the fabulous women who helped make Miranda who she is today. If you're going to have a Bitchin Kitchen, you're going to need a few things--plenty of room, plenty of good food for sharing, high spirits (in both senses) and all the friends and family you can fit. For Miranda Lambert, a good time means sharing a great meal with the women who helped raise her back in Texas--her mom and a colorful bunch of best friends who could raise the roof, come through in a pinch, celebrate, cry, and really, really cook. Miranda Lambert invites readers into this special circle of sisterhood with collection of recipes and stories. Y'all Eat Yet? is full of recipes for meals that fill your belly, and your soul, food meant to be shared, meant to be eaten with your fingers off of paper plates, or on your fanciest antique China. Some were handed down to Miranda from her mom and grandma, some come from the circle of cherished friends who helped raise her, and all of them are meant to be easy to prepare and shared with those you love. True to Miranda's personality, Y'all Eat Yet? is sassy and inviting. Whether she's cooking up omelets in her tricked-out Airstream to serve with Mimosas or laying out the Whiskey cupcakes next to Nonny's Banana pudding, Y'all Eat Yet? delivers food you want to make alongside charming stories that show just why Miranda Lambert is one of the most beloved artists in country music today.
$38.00
Marketplace Books Southern Cooking, Global Flavors
Author: Chef Kenny Gilbert, Nan KavanaughDrawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors. Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors. Showing his full range, chef Kenny Gilbert shares other dishes: the \"Ribs and Slaw\" chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the \"Fish and Grits\" chapter features grouper Francese with truffle-gouda grits; and the \"Meatloaf and Mashed Potatoes\" chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes. Through more than 100 recipes, as well as tips and techniques in Gilbert's own words, this book connects people to the great potential of Southern cuisine in today's global culture.About the AuthorAward-winning chef Kenny Gilbert has had a career spanning over three decades. He is best known for his flavorful Southern cuisine and has trained in premier fine dining restaurants worldwide as well as worked as Oprah Winfrey's personal chef. Since making his national debut on Top Chef in 2010, Gilbert and his recipes have been featured in a multitude of cookbooks, national magazines, and blogs. He is based in Jacksonville, Florida, where he captains his award-winning restaurant Silkie's Chicken and Champagne Bar. Alexander Smalls is a James Beard Award-winning chef, author, and raconteur, and was the visionary co-owner of renowned restaurants The Cecil and Minton's.
$38.00
Marketplace Books The Wiley Canning Company Cookbook: Recipes to Preserve the Seasons
Author: Chelsea J. O'LearyLOCAL. LASTING. DELICIOUS.The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family.Chelsea J. O'Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live--a downtown high-rise, suburban bungalow, or countryside ranch--these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers' market.As you use this cookbook, you will become a steward of your local land, farms, and home.INSIDE YOU'LL FIND: \nA case for why home food preservation matters today more than ever \n45 seasonal canning, pickling, preserving, and freezing recipes \nTips and tricks to create an intuitive and efficient workflow in your kitchen\nThe history, science, and safety of home food preservation \nResources to further expand your personal preserving practice\nAbout the AuthorChelsea J. O'Leary is a Nashville-based artist, entrepreneur, and home food preserver. She is the founder and owner of Wiley Canning Company, a company dedicated to canning, pickling, and preserving local and seasonal fruits and vegetables. Chelsea creates recipes and hosts workshops to teach others to can, pickle, and preserve as well. She explores photography through both a film and digital format, and she is especially drawn to photographing fruits and vegetables. When she is not canning, pickling, preserving, or creating photographs, she values and seeks meaningful, curiosity-driven dialogue with others. She loves to write and run, in the woods or through the city, and she cherishes time spent with her husband, Jared, and son, Sullivan. You might find them at a local farmers' market, park, or nearby wooded trail.
$38.00
Marketplace Books Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond
Author: Matt MooreFrom the author of Serial Griller and South's Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.Sometimes, the best way to get the best recipes is to just talk to your butcher. It's an age-old adage that Matt Moore, author of Serial Griller and South's Best Butts and grandson of a butcher, took to heart--he's traveled around the country and beyond to do just that. In Butcher on the Block, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.This all-inclusive book is carved into three separate sections: Butchering Primer, a quick prep of what a home cook might need to begin butchering at home, including step-by-step photographs of how to break down a chicken, fillet a fish, prep a bone-in pork chop, and slice up a beef tenderloin.Butcher Profiles, with behind-the-counter access and specialty recipes from renowned butchers and butcher shops around the world, including Hing Lung Company in San Francisco; Cara Mangini, author of The Vegetable Butcher; Red's Best in Boston; Maison Mallard in France; and Tommie Kelly--the butcher at Matt's own local Kroger's. With recipes like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce, DiSalvo's Porchetta, and Matt's grandfather's Kibbeh Nayyeh (Lebanese-style tartare), you can simultaneously travel the country and meet the butcher on your block.And lastly, Matt's own highly praised recipes, for grilling, barbecue, and all-around cooking to further your own butchering techniques--or to just cook what you get from the butcher's. Recipes cover it all, from appetizers, sides, salads to meaty mains (including game) and vegetables--even desserts and drinks: Grilled Corn "Ribs"Bacon Buttermilk CornbreadEgg Drop Soup with Pork Belly CracklinsRoasted Bone Marrow with Country BreadHangar Steak "New-Vide"Catch-all PaellaBacon BoulevardierAlaskan Ice CreamIf you're looking for exciting new cooking techniques, delicious recipes, good stories, and to support and celebrate local businesses, look no further than Butcher on the Block.
$44.00
Marketplace Books Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family
Author: Tim HaywardThe Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to "low and slow", but you can treat it like a konro, mangal, forno, parilla, comal, tandoor, or hāngi and create a plethora of international dishes of restaurant quality. The EGG can be the linchpin of a successful outdoor event, giving you the confidence to cook beyond your normal repertoire, but it can also create occasions--whether it's a spontaneous supper for 2 or a celebration for 22, the EGG brings soul and enjoyment to cooking, culminating in a memorable experience. Master Tacos Asado for friends and family, rustle up Skillet Macaroni Cheese for a cosy night in, present Porchetta for an Italian feast, or serve up a Grilled Octopus Salad for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you'll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking and food the same way again. "Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There's nothing else quite like it." Tom KerridgeAbout the AuthorTim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times and a panellist on on BBC Radio 4's The Kitchen Cabinet. He has written and presented a series of multi-part radio documentaries for the BBC, including "What If We Stopped Buying Stuff And Started Making It?" (2019) and "The Gut Instinct - a social history of bowels" (2018). He won the Guild of Food Writers "Food Journalist of the Year" in 2014 and 2015, and is nominated for "Food Writer of Year" 2022, top Restaurant Reviewer of 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. Tim is co-owner of Fitzbillies, a cafe and bakery in Cambridge, UK. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017), Fitzbillies (2019), Loaf Story (2020), and Charcuterie from Scratch (2021).
$43.00
Marketplace Books No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating
Author: Alicia KennedyA culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to? In No Meat Required, author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations - raises distinct questions about the meanings and goals of plant-based eating. Kennedy--a vegetarian, former vegan, and once-proprietor of a vegan bakery--understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart.About the AuthorAlicia Kennedy is a writer from Long Island now living in San Juan, Puerto Rico. Her work on food and culture has been published in the New York Times, the Washington Post, T: The New York Times Style Magazine, Eater, Bon Appétit, and many other publications. She has a newsletter titled "From the Desk of Alicia Kennedy," where she publishes essays, cultural criticism, a podcast, and recipes.
$29.00
Marketplace Books The Row 34 Cookbook
THE 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. Chapters 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. ABOUT THE AUTHORS: Acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall has worked in kitchens around the globe, from the Relais & 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 The New England Kitchen: Fresh Takes on Seasonal Recipes. Erin Byers Murray is a journalist specializing in food and wine, and the author of cookbooks and Shucked: Life on a New England Oyster Farm. James Beard award–winning chef Renee Erickson runs several Seattle restaurants, including the Walrus and the Carpenter. Food photographer and author Michael Harlan Turkell’s work has appeared in numerous publications; his cookbooks include Acid Trip: Travels in the World of Vinegar.
$40.00
Marketplace Books How to Drink Australian: An Essential Modern Wine Book
Author: Jane Lopes, Jonathan Ross, Mike BennieThe landscape of Australian wine is cracking with new energy and historic traditions that make it one of the most exciting wine-producing countries in the world right now. But the scholarship on Australian wine hasn't always matched the output. How to Drink Australian corrects that. It takes readers on a journey around the country, state by state, region by region. Each state has an introduction. And the most significant regions have their own separate chapters within each state. And within that the authors consider: The evolution of wine in that region The lay of the land Wine styles The inside scoop, pressing concerns and current events in the region Key producer profiles - both up and comers and industry stalwarts. Each regional chapter is accompanied by its own detailed map created by renowned cartographer Martin von Wyss. The maps locate important vineyards and producers as well as showcasing what makes the region tick. A glossary and directory of the most important producers, including icons that further explain their significance to their region, is also included. About the AuthorJane Lopes is a sommelier, author, and importer, having worked at New York's Eleven Madison Park, Nashville's The Catbird Seat, Chicago's The Violet Hour, and most recently as the wine director at Melbourne's Attica, before passing the prestigious master sommelier exam in 2018. Lopes published her first book, Vignette: Stories of Life and Wine in 100 Bottles, in 2019. In 2020, Lopes co-founded Legend, an Australian wine imports company, with husband Jonathan Ross, to help bring the great wines they'd experienced in Australia to the US. She is now based in Nashville.Jonathan Ross is a sommelier and wine importer whose career in restaurants has included posts at New York's Eleven Madison Park, Oceana and Anthos, and as the beverage director for Australia's Rockpool Dining Group. Ross passed the prestigious master sommelier exam in 2017, has curated wine offerings for Qantas Airlines, and founded the boutique wine label Micro Wines. In 2020, Ross returned to the US, eager to spread the word of the world-class wine he'd worked with in Australia, and co-founded Legend Imports in 2020 with his wife Jane Lopes.When Mike Bennie isn't wandering vineyards on the four corners of the globe, he is a widely published Sydney-based wine and drinks writer, journalist and presenter. Mike is one of the most internationally known commentators in this space. He is also a co-founder and partner in the landmark P&V Wine + Liquor Merchants, a shop and education space devoted to artisan fermented, brewed and distilled products, and co-director of the landmark Rootstock Sydney wine and food festival.After 10 years abroad developing wine programs for some of the world's most revered resorts and heading up the wine program for Hong Kong's Press Room Group, Kavita Faiella has returned to Sydney to oversee marketing for Shaw+Smith, Tolpuddle Vineyard, MMAD Vineyard and The Other Wine Co. She is a Len Evans scholar and a graduate of the of the Wine Australia Future Leaders program.Hannah Day is a writer turned cabaret artist turned sommelier turned winery hand with a fierce and unquenchable fascination for wine - drinking it, sharing it, talking about it and writing about it.Obsessed with the geography of wine, Martin von Wyss is a cartographer and publisher of award-winning maps for National Geographic, academic and trade publishers, and his own vW Maps. Martin's web-based World Wine Regions atlas reveals the world's 2500 wine appellations, from Albania to Venezuela, and his Melbourne bottle shop and wine bar, Cardwell Cellars, stocks wines from regions near and far.
$65.00
Marketplace Books Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking
Author: Margaret Li, Irene LiYou're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there.But instead...you pick up this cookbook. In no time you've prepared a Make-It-Your-Own Stir-Fry and How-You-Like-It Savory Pancakes, plus a Mix-and-Match Fruit Galette that you'll have for dessert. Time to celebrate--you're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly--a delicious dinner is on the table! Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household--moments standing before an overfull pantry or near-empty fridge, not sure what to do with an abundance of summer tomatoes or the last of the droopy spinach. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you why smoothies are your secret weapon; how to freeze (almost) anything; why using your senses in the kitchen (including common sense!) is more important than so-called shelf-life. Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this cookbook/field guide is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.
$30.00
Marketplace Books That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week: A Cookbook
Author: Carla Lalli MusicNEW YORK TIMES BESTSELLER - Recipes to match every mood, situation, and vibe from the James Beard Award-winning author of Where Cooking Begins ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle - ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Great food is an achievable part of every day, no matter how busy you are; the key is to have go-to recipes for every situation and for whatever you have on hand. The recipes in That Sounds So Good are split between weekday and weekend cooking. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts. Carla's dishes are as inviting and get-your-attention-good as ever. All the recipes--such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices--come with multiple ingredient swaps and suggestions, so you can make each one your own. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.About the AuthorCarla Lalli Music is the author of the bestseller Where Cooking Begins and the host of Carla's Cooking Show. Formerly the food director of Bon Appétit, she lives in Brooklyn with her family.
$38.00
Marketplace Books Southern Baked: Celebrating Life with Pie
Author: Amanda WilbanksA decidedly Southern take on sweet and savory pies for celebrations of all kinds, even quiet dinners at home.Pies are perennial, but no one ever claimed they're easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savory and sweet.Each chapter features a full menu centered on a holiday or occasion, with recipes for side dishes, appetizers, and more to complement the flavors of the starring pie.About the AuthorAmanda Wilbanks opened her first retail bakery in Gainesville, Georgia, in 2012. Southern Baked Pie Company now has three retail locations in Georgia and a distribution center for shipping pies across the country.
$27.00
Marketplace Books Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes
Author: Cat Cora, Ann Kruegar SpivackOn the wildly popular show Iron Chef America, Cat Cora uses her instincts to transform random ingredients into exciting creations on a moment's notice. In this book, she turns her eye to some of our most popular dishes to make them faster, fresher, and lighter. These are the swift meals that Cat relies on when she comes home from work to cook for her own family: Greek-Style Nachos, Grilled Chili-Lime Flank Steak Soft Tacos, Crispy Baked Fish Stix with Mustard Dipping Sauce, Quick Chicken Curry with Peas, and Sour-Cherry-Filled Chocolate Cupcakes. In dishes like Baked "Fried" Calamari with Marinara Dipping Sauce and Tex-Mex Tuna Casserole, Cat puts a new spin on old favorites. She updates others, tossing chipotle-spiced croutons into a Caesar salad, or replacing the usual beef in stroganoff with chicken and adding fresh tarragon. Each recipe illustrates Cat's motto: just because a dish is a classic doesn't mean it can't be improved upon.About the AuthorCAT CORA made television history when she became the first female Iron Chefon the Food Network in 2005. In 2006 she received the Teacher of the Year Awardfrom Bon Appétit and was named executive chef of the magazine. She is thepresident and founder of Chefs for Humanity, which raises funds for emergency- andhunger-related causes. The mother of four boys, she is the author of Cookingfrom the Hip, and she recently launched the restaurants CCQ at Macy's in CostaMesa, California, and Kouzzina at Walt Disney World.
$30.00
Marketplace Books A Booze & Vinyl Christmas: Merry Music-And-Drink Pairings to Celebrate the Season
Author: André DarlingtonCelebrate the holidays with this merry collection of beloved Christmas albums paired with mood-setting cocktails--a companion to the bestselling listening party guide, Booze & Vinyl. Whether you're planning your finest Ugly Christmas Sweater Party or spending a quiet evening by the stocking-lined fireside at home, make the season bright with this guide to 40 favorite holiday albums from the 1940s to the present. Each entry features liner notes on the album and accompanying boozy beverage recipes that complement the music or connect the drink to the artist. Select holiday food recipes throughout complete the experience. Among the artist albums featured are: Johnny Mathis, the Beach Boys, Elvis, the Jackson 5, Mariah Carey, Bob Dylan, Justin Bieber, Gwen Stefani, Sia, Dolly Parton, Bing Crosby, Nat King Cole, Vince Guaraldi, Barbara Streisand, Willie Nelson, Boyz II Men, Celine Dion, Carrie Underwood, Frank Sinatra, Ella Fitzgerald, Dean Martin, Michael Bublé, and John Legend. About the AuthorAndré Darlington is the author of Bar Menu and Booze Cruise, among many other food and drink titles, as well as the co-author of Booze & Vinyl, The New Cocktail Hour, and Movie Night Menus. He lives in Greensboro, North Carolina.
$26.00
Marketplace Books Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
Author: Toni Tipton-MartinDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.About the AuthorToni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook's Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. 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 participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.
$30.00
Marketplace Books Cooking as Fast as I Can: A Chef's Story of Family, Food, and Forgiveness
Author: Cat Cora"Affecting...as warm and comforting as a home-cooked meal" (People), a no-holds-barred memoir on Southern life, Greek heritage, same sex marriage--and the meals that have shaped her memories--from the Food Network star and first female winner of Iron Chef, Cat Cora.Before she became a renowned chef and Food Network star, Cat Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. By the age of fifteen, Cora was writing the business plan for her first restaurant. Her love of cooking started in her Greek home, where fresh feta and home-cured olives graced the table. Cat spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy--from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat's life was volatile. In Cooking as Fast as I Can, Cat Cora reveals the experiences that shaped her life--from early childhood sexual abuse to the realities of life as lesbian in the deep South. She chronicles how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host with Rocco Di Spirito on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female contestant on Iron Chef. By turns epic and intimate, Cat writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is "a disarmingly candid look at the highs, lows, and true grit of a culinary star" (Kirkus Reviews).About the AuthorCat Cora grew up in Jackson, Mississippi, and attended the Culinary Institute of America and worked in New York City before travelling overseas to apprentice in Europe with world-renowned French chefs Georges Blanc and Roger Vergé. She settled in Napa Valley in her first job as a chef. After The Food Network discovered her in 1999, she went on to become the first female Iron Chef for the Network. She is the founder of the charitable organization Chefs for Humanity, a grassroots organization that mobilizes chefs to lend their skills to communities in need, and she has built a brand that includes two food lines, cookware a shoe line, cookbooks and restaurants, in Orlando, Costa Mesa, Houston, Salt Lake City, San Francisco, Atlanta, and Singapore. She lives in Santa Barbara.
$17.00
Marketplace Books Southern Fried Sass: A Queen's Guide to Cooking, Decorating, and Living Just a Little Extra
Author: Ginger MinjRuPaul's Drag Race superstar Ginger Minj shares her favorite recipes, best advice, and wildest stories in this hilarious book that's part memoir, part cookbook. Perfect for fans of Trixie and Katya's Guide to Modern Womanhood. Drag icon Ginger Minj brings her signature humor and sass to this tongue-in-cheek memoir-cum-life manual-cum-cookbook. Featuring Ginger's favorite Southern-inspired recipes, Southern Fried Sass showcases some of her most vulnerable and celebratory moments, revealing the most valuable lessons she's learned after years in drag and the pearls of wisdom she's gleaned from her grandmother's personal brand of Southern resilience. You'll cheer for Ginger as she spills the tea with exclusive behind-the-scenes details from three seasons of RuPaul's Drag Race and offers her best advice on everything from contouring to cooking and setting the table for a full-on Southern-style Thanksgiving dinner. Did we say dinner? Here, you'll find more than fifty recipes, including The Minx's Sick'ning Scalloped Pineapple Paradise, Red Barn BBQ Ribs platter, Better Than Sex cake, and countless other decadent desserts. From fighting for what you're worth to looking good on a motorcycle as a big girl to finding love while also making damn good cupcakes, this is the perfect gift for anyone who wants to live their best life.About the AuthorGinger Minj is the stage name of Joshua Allen Eads, an American drag queen, actor, singer-songwriter, and reality television personality. After achieving recognition for placing as runner-up on the seventh season of the reality television competition series RuPaul's Drag Race, Minj returned to compete on the second and sixth seasons of RuPaul's Drag Race All Stars. Minj has acted in three Netflix productions: Dumplin', Super Drags, and AJ and the Queen; made an appearance in Disney's Hocus Pocus 2; and has released three studio albums. Southern Fried Sass is her first book.
$35.00
Marketplace Books Latinísimo: Home Recipes from the Twenty-One Countries of Latin America: A Cookbook
Author: Sandra A. GutierrezAn encyclopedic cookbook (from Chiles Rellenos and Tostones to Golden Coconut Chicken and Dulce de Leche Tart) celebrating Latin American home cooking--the first to cover the day-to-day home cooking of all twenty-one nations--by one of the most respected authorities on the subject "As practical and day-to-day useful as it is revelatory . . . A book to treasure today and to pass on to a new generation of cooks tomorrow." --Dorie Greenspan, New York Times bestselling cookbook author In this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes--plus countless variations--that home cooks everywhere will want to replicate. Divided by ingredient--Beans, Corn, Yuca, Quinoa, and almost two dozen more--and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela. Recipes include: -Tortillas de Nixtamal (Fresh Masa Tortillas)-Arroz con Pollo (Chicken and Rice)-Arepas Clásicas (Classic Arepas) -Solterito (Lima Bean, Corn, and Tomato Salad)-Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil)-Pastel de Tres Leches (Tres Leches Cake)And much, much more These are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.About the AuthorSANDRA A. GUTIERREZ is a journalist, food writer and historian, professional cooking instructor, and author of four cookbooks. She is considered one of the top national experts on Latin American foodways and on the Southern regional cuisine of the United States. She has been awarded the Les Dames D'Escoffier M. F. K Fisher Grand Prize Award for Excellence in Food Writing and her work has been recognized as part of the permanent FOOD exhibit at the Smithsonian National Museum of American History. She lives in Cary, NC.
$40.00
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