Marketplace Books My America: Recipes from a Young Black Chef: A Cookbook
Author: Kwame Onwuachi, Joshua David SteinWhat is American food? In his first cookbook, Kwame Onwuachi ("the most important chef in America" --San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food. "A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame's family, travels, and time spent in some of the best kitchens in the world." --David Chang Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine."
$37.00
Marketplace Books The Rise: Black Cooks and the Soul of American Food: A Cookbook
Author: Marcus SamuelssonAn Eater Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence. Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement. About the AuthorMarcus Samuelsson is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the NewYork Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. Osayi Endolyn is a James Beard Award-winning writer with work in Time, the Washington Post, the Los Angeles Times, the Wall Street Journal, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef's Table and Ugly Delicious on Netflix, and has been featured on NPR's 1A, Splendid Table, Special Sauce with Ed Levine, and the Sporkful podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, and Southern Living named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. Yewande Komolafe is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the New York Times, her work has also appeared in Whetstone, Taste Cooking, Food + Wine, Saveur, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.
$40.00
Marketplace Books Alton Brown: Everydaycook: A Cookbook
Author: Alton BrownNEW YORK TIMES BESTSELLER - This cookbook has 101 delicious recipes for home chefs of all abilities.My name is Alton Brown, and I wrote this book. It's my first in a few years because I've been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I've been cooking, but it's been mostly to feed myself and people in my immediate vicinity--which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here's EveryDayCook. There's still plenty of science and hopefully some humor in here (my agent says that's my "wheelhouse"), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they're pretty darned tasty. Highlights include: - Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes - Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars - Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, "EnchiLasagna" or "Lasagnalada" - Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip - Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks - Anytime: The General's Fried Chicken, Roasted Chile Salsa, Peach Punch Pops - Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let's review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an "award-winning and influential educator and tastemaker." That last part is from the PR office. Real people don't talk like that.About the AuthorAlton Brown used to direct TV commercials and cook on the side. Then he got the crazy idea to go to culinary school and reinvent the food show. The result: Good Eats, which kept Brown gainfully employed for fifteen years and earned him a Peabody Award. Along the way he also hosted Iron Chef America and Feasting on Asphalt and wrote seven books in his spare time. In 2013 he launched a live culinary variety show called The Edible Inevitable tour, which played to sold out theaters across the United States. In the spring of 2016, Brown's new live show, Eat Your Science, toured forty U.S. cities. Brown also hosts the insanely popular Cutthroat Kitchen on Food Network.
$37.00
Marketplace Books In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of the Taste of Country Cooking
Author: Edna LewisThe classic cookbook from "the first lady of Southern cooking" (NPR), featuring a new foreword by the James Beard Award-winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters--From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts--encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.About the AuthorEdna Lewis was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of The Edna Lewis Cookbook, The Taste of Country Cooking, and, with Scott Peacock, The Gift of Southern Cooking. She died in February 2006.
$32.00
Marketplace Books Chasing the Gator: Isaac Toups and the New Cajun Cooking
Author: Emeril Lagasse, Isaac Toups, Jennifer V. ColeA badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.About the AuthorIsaac Toups has four times been named a James Beard Best Chef of the South Semi-Finalist or Finalist since opening Toups' Meatery in 2012 with his wife, Amanda. He was named an Eater Young Gun of the South, Eater New Orleans' Chef of the Year, and a Top Chef fan favorite. Before opening Toups' Meatery, he honed his skill for a decade as a fine-dining chef at restaurants such as Emeril's Delmonico. His cooking has been featured by the Wall Street Journal, Food & Wine, CNN, and Tasting Table, among many other outlets. He is a passionate advocate for the protection of America's wetlands. Jennifer V. Cole spent nearly a decade getting to know the intricacies of the South at Southern Living magazine, where she served as deputy editor and where her annual restaurant lists were considered the final word on where to eat in the region. Her writing appears widely in other publications, including Food & Wine, Garden & Gun, and Wildsam Field Guides.
$37.00
Marketplace Books Farm to Chef: Cooking Through the Seasons: A Cookbook
Author: Lynn CrawfordNational Winner for Gourmand World Cookbook Awards 2017 - Women Chef Winner of the 2018 Taste Canada Awards - General Cookbooks Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.About the AuthorChef LYNN CRAWFORD has received tremendous media attention and international awards as the Executive Chef of the Four Seasons Hotel in Toronto and New York City. Bestselling author of At Home with Lynn Crawford and Lynn Crawford's Pitchin' In, she is a regular TV personality, as the Resident Chef on The Marilyn Denis Show and a judge on Chopped Canada. Lynn Crawford is the chef and owner of the critically acclaimed restaurant Ruby Watchco in Toronto, where she lives.
$32.00
Marketplace Books The Twisted Soul Cookbook: Modern Soul Food with Global Flavors
Author: Deborah VantreceInvigorating authentic Southern soul cooking with new inspiration, acclaimed chef Deborah VanTrece elevates classic comfort food into unique, surprising dishes worth celebrating. Deborah VanTrece's Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food--keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, the Twisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece's hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists. Across bountiful chapters studded with vibrant photography, The Twisted Soul Cookbook offers almost 100 fresh salads and side dishes, generous main courses, exciting seafood, rich desserts, and brilliant pantry staples to enhance everyday cooking, including dressings, relishes, and sauces. VanTrece is an able teacher and storyteller, guiding the reader through techniques both simple and sophisticated.About the AuthorChef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, the Atlanta Journal-Constitution, Thrillist, Buzzfeed, Kitchn, and Food & Wine magazine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine. Chef VanTrece is included in 2020's Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.
$37.00
Marketplace Books Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
Author: Adrian Miller2014 James Beard Foundation Book Award, Reference and ScholarshipHonor Book for Nonfiction, Black Caucus of the American Library AssociationIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes. About the AuthorMiller, Adrian: - Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, CO. He served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.
$24.00
Marketplace Books Vibration Cooking: or, The Travel Notes of a Geechee Girl
Author: Vertamae Smart-GrosvenorVibration Cooking was first published in 1970, not long after the term "soul food" gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black "consciousness raising." In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, "where the bohemians lived and let live." Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat's nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae's grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn't accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. "When I cook, I never measure or weigh anything," writes Smart-Grosvenor. "I cook by vibration." This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor's approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.About the AuthorVertamae Smart-Grosvenor is a poet, actress, culinary anthropologist, and writer. She is the author of "Thursdays and Every Other Sunday Off: A Domestic Rap," "Vertamae Cooks in the Americas Family Kitchen," and "Vertamae Cooks Again: More Recipes from the Americas Family Kitchen." She has served as a correspondent and host for National Public Radio and written for the "New York Times," the "Village Voice," the "Washington Post," "Life," "Ebony," and "Essence.""
$27.00
Marketplace Books Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family: A Cookbook
Author: Alice Randall, Caroline Randall WilliamsA mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. NAACP IMAGE AWARD WINNER - "Soul Food Love has preserved our traditions but reinvented how they're prepared. Its focus on health is a godsend."--Viola Davis "This beautifully written compendium is literary history, cookbook, family album, motherwit, daughter-grace, and the gospel truth. I'll be cooking from this book for years to come."--Elizabeth Alexander, poet and professor After bestselling author Alice Randall penned an op-ed in the New York Times titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors' fascinating family history, which mirrors that of much of black America in the twentieth century, explores the often-fraught relationship African American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage.About the AuthorALICE RANDALL is the New York Times bestselling author of the novels The Wind Done Gone, Pushkin and the Queen of Spades, Rebel Yell, and Ada's Rules and the only person to ever study with Julia Child for credit at Harvard. An acknowledged authority on African-American cookbooks, Randall teaches at Vanderbilt University. She also writes country music, including Trisha Yearwood's now classic "XXX's and OOO's (An American Girl)." Randall has been recognized by the National Institutes of Health as a Health Champion and is Jamie Oliver's Food Revolution Nashville Ambassador. CAROLINE RANDALL WILLIAMS, an award-winning published poet and Harvard graduate. She spent two years teaching public school in the Mississippi Delta as a corps member with Teach for America, during which time she coauthored of The Diary of B.B. Bright, Possible Princess with her mother, Alice Randall. She owns more than 1,000 cookbooks.
$32.00
Marketplace Books A Date with a Dish: Classic African-American Recipes
Author: Freda DeknightAn outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here.Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.About the AuthorFreda DeKnight was the Home Service Director for Johnson Publishing Company and author of Ebony magazine's monthly column, A Date with a Dish.
$17.00
Marketplace Books Carla Hall's Soul Food: Everyday and Celebration
Author: Carla Hall, Genevieve KoBeloved TV chef (ABC's Emmy Award-winning The Chew and fan favorite on Bravo's Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine.In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken.From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of.Recipes include: Cracked Shrimp with Comeback Sauce Ghanaian Peanut Beef Stew with Onions and Celery Caribbean Smothered Chicken with Coconut, Lime, and Chiles Roasted Cauliflower with Raisins and Lemon-Pepper Millet Field Peas with Country Ham Chunky Tomato Soup with Roasted Okra Rounds Sweet Potato Pudding with Clementines Poured Caramel Cake With Carla Hall's Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.About the AuthorHall, Carla: - Five days a week Carla Hall bursts into your kitchens as the co-host of ABC's talk show "The Chew." Carla has never considered doing anything more than following her heart. From accountant to model to caterer to talk show host, life is a journey, and every wrong turn leads to a right.After graduating college with an Accounting degree Carla moved to Europe to pursue a modeling career which ultimately led her to discovering her true calling as a chef. While Carla didn't start cooking professionally until she was well into her 20's, her recipes reflect those classic dishes from her childhood growing up in Nashville, TN surrounded by soul food cooked from the heart. Her culinary philosophy is all about keeping it simple and flavorful. ("If you don't know how to perfectly roast a chicken, that's where you need to start in the kitchen.")Inside and out of the kitchen, Carla believes that you have to, "Say Yes! Adventure follows, then growth."Ko, Genevieve: - Genevieve Ko is a graduate of Yale University. She is a freelance food writer and a consultant to chefs and restaurants. She lives in New York City.
$35.00
Marketplace Books Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics
Author: Ryan BoudreauxCook like a Cajun with 100 authentic recipesCajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can't find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.What differentiates this book from other New Orleans cookbooks: An overview of Cajun cooking--Get a crash course on the history of Cajun cuisine, and learn how to master regional cooking techniques. Tips for stocking a Cajun kitchen--Discover the ingredients that set Cajun cuisine apart, and find an easy recipe for throwing together your own Cajun seasoning. Classic and creative recipes--Explore an enticing mix of traditional favorites and modern Cajun cooking, from Seafood Gumbo to Corn Maque Choux. Bring home the vibrant flavors of New Orleans with this top choice in Louisiana cookbooks.
$27.00
Marketplace Books Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz (Repackage)
Author: Todd-Michael St PierreDive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Trem , jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Trem by serving up its down-home dishes and new twists on classic New Orleans favorites like: - Muffuletta Salad - Chargrilled Oysters - Crawfi sh and Corn Beignets - Shrimp and Okra Hushpuppies - Chicken and Andouille Gumbo - Roast Beef Po' Boy - Creole Tomato Shrimp Jambalaya - Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Trem , this book will have your taste buds tapping to the beat of a big brass band.About the AuthorTodd-Michael St. Pierre, Cajun/Creole Foodie and south Louisiana native, is the author of popular cookbooks, like Taste of Tremé, A Streetcar Named Delicious & The Southern Po'Boy Cookbook! And of Children's picture books, including, The Louisiana State Bird Pageant, Chicory & Roux (A Pelican Publishing title) & A Woolly Mammoth on Amelia Street! Coming soon "Sabrina's Sombrero" a bilingual book from Prytania Press! He has served as a judge for The Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Advocate, The Times-Picayune, The Denver Post, The Christian Science Monitor, The Daily Meal, Southern Living Magazine, Louisiana Cookin' Magazine and on AOL Food. He also contributes, as a writer, to elementary and middle-school textbooks published by Oxford University Press, McMillan, Pearson & HarperCollins! His website is LouisianaBoy.com
$32.00
Marketplace Books The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
Author: Ryan BoudreauxTake a bite out of the Big Easy with this Cajun cookbookJust like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.What sets this cookbook apart: 50 iconic recipes-Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes-A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks-Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.About the AuthorBoudreaux, Ryan: - RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
$18.00
Marketplace Books Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Author: Melissa M. MartinWinner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book." --Epicurious, The 10 Restaurant Cookbooks to Buy Now "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes." --Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.About the AuthorMartin, Melissa M.: - Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.
$37.00
Marketplace Books Beyond Gumbo: Creole Fusion Food from the Atlantic Rim
Author: Jessica B. HarrisFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. From Puerto Rico's tangy lechon asado to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. With a comprehensive glossary of ingredients and lists of mail-order sources, Beyond Gumbo will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisineAbout the AuthorHarris, Jessica B.: - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.
$27.00
Marketplace Books Brennan's New Orleans Cookbook: With the Story of the Fabulous New Orleans Restaurant
Author: Hermann B. DeutschThe iconic restaurant famous for "Breakfast at Brennan's" was a Creole favorite and New Orleans staple for decades before its closure in 2013. Now available in paperback, these classic recipes are sprinkled with both family and restaurant history and seasoned with the original illustrations. This collection is a must for everyone with a craving for true New Orleans flavorAbout the AuthorDeutsch, Hermann B.: - Hermann B. Deutsch (1889-1970) was a New Orleans journalist and author born in the town of Brüx, Austria-Hungary, now called Most, Czech Republic. He wrote for the New Orleans States-Item for more than four decades and for publications such as the Saturday Evening Post, Cosmopolitan, Esquire, Collier's Weekly, and the Literary Digest. Deutsch's books include Pelican's The Incredible Yanqui: The Career of Lee Christmas. He frequently wrote about Louisiana, with a focus on New Orleans and its cuisine.
$25.00
Marketplace Books And Still I Cook
Author: Leah ChaseThis second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.About the AuthorChase, Leah: - LEAH CHASE is a recipient of the Southern Foodways Alliance's Lifetime Achievement Award. The Southern Food and Beverage Museum created the Leah Chase Louisiana Gallery in her honor.
$24.00
Marketplace Books Stir the Pot: The History of Cajun Cuisine
Author: Marcelle BienvenuI'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish étouffée, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources.
$17.00
Marketplace Books Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
Author: Donald Link, Paula DisbroweThe James Beard Award-winning chef behind some of New Orleans's most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim 'N Nick's BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.Award: IACP Crystal Whisk Award - WinnerAbout the AuthorDONALD LINK is the chef-owner of Herbsaint, Cochon, Cochon Butcher, Pêche, and Calcasieu in New Orleans. He won the James Beard award for Best Chef South in 2007 and is a finalist for the 2017 James Beard award for Outstanding Chef. His first book, Real Cajun, won the James Beard award for Best American Cookbook. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Real Cajun and Susan Spicer's Crescent City Cooking. She lives in Austin, TX.
$37.00
Marketplace Books The Picayune's Creole Cook Book
Author: The PicayuneOne of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
$21.00
Marketplace Books Gumbo Tales: Finding My Place at the New Orleans Table
Author: Sara RoahenA cocktail is more than a segue to dinner when it's a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family--and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures--gumbo, po-boys, red beans and rice--and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm--and in many ways has been saved by them since.About the AuthorRoahen, Sara: - Sara Roahen's work has appeared in Tin House, Oxford American, and Food & Wine magazines. She and her husband moved back to New Orleans in 2008.
$19.00
Marketplace Books Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook
Author: Donald Link, Paula DisbroweAn untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area--the Acadiana region of Louisiana--is a tough land that funnels its spirit into the local cuisine. You can't find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award-winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, touff es, and pots of Granny's seafood gumbo that always accompany them. The food now famous at Link's New Orleans-based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You'll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link's famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.Award: IACP Crystal Whisk Award - FinalistAward: James Beard Foundation Book Awards - WinnerAbout the AuthorDONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. She lives in Austin, Texas.
$37.00
