Marketplace Books The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
Author: Matt MooreIn The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig--the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.About the AuthorMatt Moore' s work has garnered critical acclaim far and wide, from the BBC to The New York Times. Moore' s narrative style, hosting skills, and recipes have been featured in The Wall Street Journal, Chicago Tribune, Southern Living, and Esquire, as well as on TODAY, VH1, and FOX, among other outlets. His most recent book was A Southern Gentleman's Kitchen.
$29.00
![The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/products/img_26ca8c8c-a220-4faf-bb78-be9b606b45ae.jpg?crop=center&height=645&v=1651779647&width=645)
Marketplace Books The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak
Author: Aaron Franklin, Jordan MacKayFrom brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.About the AuthorAaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant, Franklin Barbecue, has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence.Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.
$54.00
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/products/franklin-barbecue-a-meat-smoking-manifesto.jpg?crop=center&height=645&v=1679755527&width=645)
Marketplace Books Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Author: Aaron Franklin, Jordan MacKayNEW YORK TIMES BESTSELLER - A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.About the AuthorAARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including "Best Barbecue in Texas" from Texas Monthly and "Best Barbecue in America" from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers. He lives in San Francisco.
$33.00
![Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook] by Husbands, Andy](//localpalatemarketplace.com/cdn/shop/products/pitmaster.jpg?crop=center&height=645&v=1679755691&width=645)
Marketplace Books Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]
Author: Andy Husbands, Chris HartStep up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation--the cornerstone of all successful barbecue recipes--using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy's secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que) About the AuthorAndy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which acknowledged him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection, and The Fearless Chef. Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.In the world of barbecue, 17th Street Barbecue pitmaster Mike Mills is affectionately known as "The Legend." Called "America's most-revered barbecue restaurateur," he's a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine, as well as Grand Champion at The Jack. Mike is the most decorated pitmaster in America. He has been inducted into the Barbecue Hall of Fame, named a Pioneer of Barbecue at the Jack Daniel's World Invitational, and awarded the National Barbecue Association Award of Excellence. He's the only pitmaster in the world with top-security clearance to board Air Force One and whose oral history was recorded for posterity at the Smithsonian Institute.Amy Mills was raised up on smoke, sauce, and Magic Dust(R). Heiress to the 17th Street Barbecue empire, she's the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She's a featured judge on various barbecue shows such as Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family's own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016. Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their next book, Praise the Lard, will be published in May 2017.
$33.00
Marketplace Books Holy Smoke: The Big Book of North Carolina Barbecue
Author: John Shelton Reed, Dale Volberg ReedNorth Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's barbeculture, as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition. About the AuthorJohn Shelton Reed and Dale Volberg Reed live in Chapel Hill, N.C. Both are members of the Southern Foodways Alliance. John Shelton Reed is author of Barbecue: A Savor the South Cookbook, and he is co-founder of The Campaign for Real Barbecue (http: //www.truecue.org) and one of the moving spirits of the Carolina Barbecue Society. William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia
$28.00
Marketplace Books Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today
Author: Matthew RegisterInformed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook. About the AuthorChef Matthew Register and his wife Jessica own Southern Smoke BBQ, which has been featured in Food & Wine magazine, on The Today Show, and was named one of the top 25 BBQ restaurants in the US by Men's Journal. They also own South Cateringand the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.
$32.00
Marketplace Books Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More
Author: Elliott MossSmoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC, with Buxton Hall Barbecue's Book of Smoke. Named by Southern Living in the top 10 of The South's Best BBQ Joints in 2020 In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. Therecipes include all of the Buxton Hall favorites, including: Deep-fried Smoked Catfish Smoky Pimento Cheese Turnip Soup with Charred Onions Slow-cooked Collards You will also get whole hog, zero-waste recipes with tastes including: Brussels Sprouts with Crispy Cracklin Classic South Carolina-style Hash Chicken Bog And will finish the meal with Buxton's take on classic southern desserts like: Banana Pudding Pie Grape Hull Pie S'mores with Homemade Marshmallows About the AuthorElliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.
$35.00
![Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/products/franklin-steak.jpg?crop=center&height=645&v=1679755528&width=645)
Marketplace Books Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]
Author: Aaron Franklin, Jordan MacKayThe be-all, end-all guide to cooking the perfect steak--from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. "This book will have you salivating by the end of the introduction."--Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it's no surprise that his steak is perfect, every time--he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.About the AuthorAaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored four cookbooks: Passion for Pinot; Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.
$33.00
Marketplace Books Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
Author: Myron Mixon, Kelly AlexanderThe winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old South, and in the process became the leader of the winningest team in competitive barbecue. It's Mixon's combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC's BBQ Pitmasters. Now, for the first time, Mixon's stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don't do it Mixon will show you how you can apply his "keep it simple" mantra in your own backyard. He'll take you to the front lines of barbecue and teach you how to turn out 'cue like a seasoned pro. You'll learn to cook like Mixon does when he's on the road competing and when he's at home, with great tips on - the basics, from choosing the right wood to getting the best smoker or grill- the formulas for the marinades, rubs, injections, and sauces you'll need - the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon's famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes--including one for the most sinful burger you'll ever eat--and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin' with Myron Mixon will fire you up for a tasty time.About the AuthorMYRON MIXON was quite literarily born to barbecue. Raised in Vienna, Georgia, his father Jack owned a BBQ restaurant which Myron helped run. His parentsstarted selling Jack's Old South BBQ Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He washooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late, Late Show with Craig Ferguson. KELLY ALEXANDER is a formereditor at Food & Wine and Saveur magazine, and her work has appeared in theNew York Times, the New York Times Magazine, Gourmet, and Newsweek, amongst others. She also teaches food writing at Duke, and is a graduate ofNorthwestern's Medill School of Journalism.
$24.00
![The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours [A Cookbook] by Fain, Lisa](//localpalatemarketplace.com/cdn/shop/products/the-homesick-texans-family-table.jpg?crop=center&height=645&v=1679755861&width=645)
Marketplace Books The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours [A Cookbook]
Author: Lisa FainFrom beloved food blogger Lisa Fain, aka the Homesick Texan, comes this follow-up to her wildly popular debut cookbook, featuring more than 125 recipes for wonderfully comforting, ingredient-driven Lone Star classics that the whole family will love. Nobody knows and loves Texan food more than Lisa Fain. With The Homesick Texan's Family Table, Fain serves up more of the appealing, accessible, and downright delicious fare that has made her blog so popular. Featuring a mix of down-home standards and contemporary updates, all of the recipes are made with fresh, seasonal ingredients, yet still packed with real Texas flavor. With recipes ranging from Fried Eggs Smothered in Chili over Grits and Mexican Chocolate Pancakes to Brisket Tacos to Cochinita Pibil, The Homesick Texan's Family Table has something for everyone--whether you're in Dallas or Detroit, Houston or Honolulu.About the AuthorLISA FAIN is a seventh-generation Texan. When she's not on the hunt for chile peppers, she writes and photographs the popular food blog Homesick Texan. Lisa's writing has appeared in Saveur and Edible Austin; and on the blog Serious Eats, and her photographs have been exhibited worldwide, with two in the permanent collection of the Library of Congress. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge. Visit www.homesicktexan.com.
$38.00
Marketplace Books Texas Is Chili Country: A Brief History with Recipes
Author: Judy AlterTexans love to eat, and one dish they can't get enough of is chili--so much so that chili con carne is Texas's state meal. This seemingly simple staple of Texan identity proves to be anything but, however. Beans or no beans? Beef, pork, or turkey? From a can or from scratch? Texas Is Chili Country is a brief look at the favored fare--its colorful history, its many incarnations, and the ways it has spread both across the country and the world. The history includes chuckwagon chili, the chili queens of San Antonio, the first attempts at canned chili, the development of chili societies and the subsequent rivalries between them, and the rise of chili cook-offs. And what would a book about chili be without recipes? There are no-fat recipes, vegan recipes, and recipes from Mexican-American cooks who have adapted this purely American food. Some have been tried, but many are taken on faith. Recipes are included from state celebrities such as Ladybird Johnson, Governor Ma Ferguson, and chili king Frank X. Tolbert.About the AuthorJudy Alter retired from Texas Christian University Press after thirty years, twenty of them as director. At the same time she developed her own writing career, focusing primarily on women of the American West. Now she writes fiction and nonfiction for all ages. She lives in Fort Worth.
$22.00
Marketplace Books The Tex-Mex Cookbook: A History in Recipes and Photos
Author: Robb WalshJoin Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito(TM) Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.Award: IACP Crystal Whisk Award - NomineeAbout the AuthorRobb Walsh is the author of Legends of Texas Barbecue Cookbook, A Cowboy in the Kitchen, and Nuevo Tex-Mex. He is also the restaurant critic of the Houston Press, an occasional commentator for NPR's Weekend Edition, and has served as the food columnist for Natural History. He has been nominated for six James Beard awards, including for last year's Legends of Texas Barbecue, and has won twice.
$22.00
Marketplace Books Arkansas Cookery: Retro Recipes from The Natural State
Author: Kat RobinsonChurch and community cookbooks are a great southern tradition. The venerable collections of recipes gathered and shared grow into treasured possessions handed down through families, the go-to for instructions on how to make favorite dishes for every occasion.Author and food historian Kat Robinson has collected hundreds of Arkansas cookbooks from all over the state and across the decades in an effort to preserve beloved family dishes representing what we once ate in The Natural State. This collection of delicacies has been gathered, curated and redacted from these culinary keepsakes. Each of the recipes within this volume was recreated and photographed at the magnificent Culinary Suite at The Writer's Colony at Dairy Hollow in Eureka Springs.From three bean salad to squash fritters, Tallerine to green rice, sweet potato casserole to Coca-Cola cake, you'll find 100 mid-century delights within in full-color splendor.
$22.00
Marketplace Books Edible North Carolina: A Journey Across a State of Flavor
Author: Marcie Cohen FerrisMarcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists--along with photographer Baxter Miller-- to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland--and highlighting community and state efforts toward fundamental solutions--Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans.Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cummings, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl. About the AuthorFerris, Marcie Cohen: - Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region and Matzoh Ball Gumbo: Culinary Tales of the Jewish South, is professor emerita of American studies at the University of North Carolina at Chapel Hill.
$38.00
Marketplace Books Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island
Author: Emily MeggettThe first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American communityThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett's Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.About the AuthorMeggett, Emily: - Emily Meggett is the 87-year-old matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, Bon Appétit, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture. Her website is www.motheroftheisland.com/. Meggett lives in Edisto Island, South Carolina.
$43.00
Marketplace Books Everyday Southern Comforts
Author: Steven BakerThere's nothing more comforting than gathering around the table surrounded by good food and good company. This book takes those classic southern recipes you know and love and packs in modern flavor. More than 90 recipes that cover traditional and not-so-traditional dishes from the South. Whether you're cooking for a crowd or supper for two...make it simple and make it delicious!
$20.00
Marketplace Books Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
Author: Timothy Charles DavisNashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of "Return to Hot Chicken", Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.About the AuthorDavis, Timothy Charles: - Timothy Charles Davis has written for a host of outlets, including Saveur, the Christian Science Monitor, Gastronomica, Mother Jones, Salon.com, and The Oxford American. He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge in Myrtle Beach, SC. He contributed as an associate editor for Gravy, the official magazine of the Southern Foodways Alliance, and was also a co-writer of The Southern Foodways Alliance Community Cookbook. He lives in Nashville, TN, where he's written for outlets including Nashville Scene, Nashville Lifestyles, and The East Nashvillian, and worked in more restaurant kitchens than he'd care to mention. He's a "hot, extra bread, extra pickles" kind of guy, sometimes dropping down to a "medium" for a few weeks in the interest of self-preservation.
$25.00
Marketplace Books Bless Your Heart: Saving the World One Covered Dish at a Time
Author: Patsy Caldwell, Amy Lyles WilsonWhat would the South be without deviled eggs at the church potluck, or a family reunion where nobody remembered to make baked beans and sweet tea? Is it possible to celebrate a holiday without crunchy sweet potato casserole? Patsy Caldwell and Amy Lyles Wilson don't think so, either. Every occasion in the South comes with its own essential menu, and they're all here in this collection of time-honored favorites.Want to show your team pride with the spread at your next tailgating bash? Lifelong Southerners Patsy and Amy have got you covered with desserts that boast every color in the SEC. No matter the particular moment of life you encounter, this is your go-to encyclopedia of Southern cooking and traditions around the table.In Bless Your Heart, you'll find dishes such as: Buttermilk Pie with Pecans Beef Stroganoff Cajun Green Beans Chili Cheese Pie Peach Pecan Muffins Bless Your Heart provides recipes that are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life's unexpected events, food is the common denominator in the South. Patsy and Amy understand the craft of Southern cooking, and how few things are as nurturing as a meal lovingly prepared in the traditions of the South.There's a recipe here for every situation in which a Southerner may find themself. You'll enjoy the familiar stories of traditions in Dixie along the way and no doubt pick up a new idea or two of ways to celebrate Southern culture, nourish your loved ones, and make new memories. About the AuthorCaldwell, Patsy: - Patsy Caldwell has been a culinary professional for more than fifty years in a career that has included teaching, catering, cooking, and writing. She is a mother of two and grandmother of two. She lives in Charlotte, Tennessee, next to the water tower with her husband Bill, where they enjoy entertaining anywhere from two to twenty-two people, depending on the occasion.Wilson, Amy Lyles: - Writer Amy Lyles Wilson was born and raised in Jackson, Mississippi. Now based in Nashville, Tennessee, Wilson wrote the text for the New York Times bestselling cookbook Cooking with Friends, and her essay "The Guts to Keep Going," about helping her mother adjust to widowhood, was featured on National Public Radio's "This I Believe" and appears in This I Believe II: More Personal Philosophies from Remarkable Men and Women (Henry Holt, 2008). Wilson holds academic degrees from Millsaps College, the University of Mississippi, and Vanderbilt University Divinity School. An affiliate of Amherst Writers and Artists, she leads writing workshops on such topics as creativity, spirituality, and grief. You can find her at www.amylyleswilson.com.
$30.00
Marketplace Books Southern Grit: 100+ Down-Home Recipes for the Modern Cook
Author: Antonis Achilleos, Kelsey Barnard ClarkA modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded spicy Joanna Gaines. Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall--only the second time in 16 seasons when that's happened. Perfect for: - Fans of TOP CHEF and Kelsey Barnard Clark- Southerners and fans of Southern cooking- Home cooks who like to host and entertain- Home cooks with young familiesAbout the AuthorKelsey Barnard Clark is a spicy Southern chef and mother hailing from Dothan, Alabama. After two years of parent-mandated real college, Kelsey left the Deep South to learn from world-class chefs at the Culinary Institute of America in New York. She fine-tuned her skills in Manhattan's top restaurants, Café Boulud and Dovetail, before returning to her roots in Alabama to launch her catering business and restaurant, now known as KBC. Recently, Kelsey competed in Top Chef Season 16--nine months after having her first child. She became the fourth woman and first Southerner to win the Top Chef title. In addition, she became the second person in sixteen seasons to win both the title and Fan Favorite.
$33.00
Marketplace Books Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories
Author: Kevin Mitchell, David S. ShieldsGarden & Gun Best Southern Cookbooks pick - Forbes Best New Cookbooks For Travelers pick - 2021 Gourmond International Cookbook Award Finalist - A vivid cultural history of South Carolina's most distinctive ingredients and signature dishesFrom the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical receipts and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region--the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor--from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.About the AuthorDavid S. Shields is Carolina Distinguished Professor of the English Language and Literature Department at the University of South Carolina and the chair of the Carolina Gold Rice Foundation. He is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine and The Culinarians: Lives and Careers from the First Age of American Fine Dining, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.
$38.00
Marketplace Books Farm Fresh Southern Cooking Softcover
Author: Tammy AlgoodIs there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers' market? Every trip yields some new assortment of old favorites and newfound treasures. Whether you shop with a list or purely on impulse, you'll always find the true taste of home at the local farms, roadside stands, and produce markets in your community.These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated.Food personality Tammy Algood shares stories of the South's most dedicated growers and culinary producers, and celebrates these experiences with delicious recipes that will enhance the natural flavors of your latest market haul.In Farm Fresh Southern Cooking, you'll find delicious dishes including: Easy Crust Chicken Pot Pie Revival Strawberry Bread Pea-Picking Salsa Sweet Potato and Shrimp Chowder Parnship and Tart Apple Puree Sweet Cherry Dessert Sauce Farm Fresh Southern Cooking is a collection of Tammy's travels across southern states to find locally grown produce, herbs, farms, and farmers' markets. Explore the recipes that Tammy offers to not only tempt your taste buds but also to expand your horizons with new fresh flavors you may not have ever tried.About the AuthorAlgood, Tammy: - Tammy Algood is a food personality on Nashville's local ABC, CBS, NBC, and Fox affiliates, as well as statewide on PBS. You can hear her food reports and commentary on Nashville radio networks, Clear Channel, and NPR. She conducts cooking schools at various Tennessee wineries and has been published in numerous magazines and newspapers.
$29.00
Marketplace Books Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
Author: Matthew RaifordFrom Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.About the AuthorRaiford, Matthew: - Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.Condon, Amy Paige: - Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.
$33.00
Marketplace Books Rice: A Savor the South Cookbook
Author: Michael W. TwittyAmong the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs. About the AuthorTwitty, Michael W.: - Michael Twitty is a culinary historian and author of the James Beard Award-winning The Cooking Gene: A Journey through African American Culinary History in the Old South.
$23.00
Marketplace Books Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook
Author: Adrienne CheathamMake everyday meals something to celebrate with more than 100 recipes inspired by the Southern roots and Sunday suppers of Top Chef finalist Adrienne Cheatham's upbringing. "Adrienne channels so much joy and care into her delicious recipes, you can feel the warmth and knowledge on every page."--Gail Simmons At the core of chef Adrienne Cheatham's debut book is the deep sense that everyday moments should be appreciated, celebrated, and made special for those you love. In this stunning personal collection, Adrienne showcases her signature style of cooking, sharing more than 100 recipes that combine her family's Southern roots, her classical training in professional kitchens, and her distinct point of view, full of multicultural influences. Adrienne captures the culinary essence of "Sunday best" with fresh but familiar recipes that include a feast-worthy pork roast crusted with pecans, charred okra roasted with tomatoes and warm spices, skirt steak topped with chimichurri of sharp mustard greens, and Brussels sprouts tossed with a nutty brown butter. She also shares tips and methods for upgrading classic, staple recipes into a dish worth talking about, like a roasted chicken that gets incredibly deep flavor from a marinade made with stout and soy sauce or a split pea salad that suddenly feels special when tossed with a bacon-sherry vinegar glaze. Full of dishes that will soon be part of your own family's beloved repertoire, Sunday Best will help you celebrate home cooking every day of the week.About the AuthorAdrienne Cheatham has held senior positions in some of the best kitchens in the country, including serving as executive sous chef at Le Bernardin and executive chef at Red Rooster. She competed on Season 15 of Top Chef, finishing in second place, has been featured as a speaker at Cherry Bombe Jubilee and was the subject of a New York Times documentary series titled Tastemakers. She is the chef and founder of the reliably sold-out SundayBest pop-up dinner series which took place in New York and around the country.
$38.00
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