Marketplace Books Bacon: A Savor the South Cookbook
Author: Fred ThompsonFrom the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles. About the AuthorThompson, Fred: - Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate, among other books.
$21.00
Marketplace Books Chicken: A Savor the South Cookbook
Author: Cynthia GraubartWhile fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebrates the bird in all its glory, southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Ranging in style from traditional southern to contemporary to international, fifty-three recipes are organized to help easily match the cut of chicken to the perfect recipe. Be assured that Graubart includes instructions for making the best fried chicken ever--seven different ways. Graubart also brings together the chicken's culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won't need take-out when you have Chicken in your kitchen. About the AuthorGraubart, Cynthia: - Cynthia Graubart is coauthor, with Nathalie Dupree, of Mastering the Art of Southern Cooking, which won a James Beard Book Award for American Cooking. Among Graubart's other books is Slow Cooking for Two.
$22.00
Marketplace Books Sunday Dinner: A Savor the South Cookbook
Author: Bridgette A. LacyBridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is a state of mind. It is about taking the time to be with the people who matter to you. Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions. But Lacy knows that, today, many who grew up eating Sunday dinner surrounded by kin now dine alone in front of the television. Her Sunday Dinner provides remedy and delicious inspiration any day of the week. Sure to reward those gathered around the table, Lacy's fifty-one recipes range from classic southern favorites, including Sunday Yeast Rolls, Grandma's Fried Chicken, and Papa's Nilla Wafer Brown Pound Cake, to contemporary, lighter twists such as Roasted Vegetable Medley and Summer Fruit Salad. Lacy's tips for styling meals with an eye to color, texture, and a simple beauty embody her own Sunday dinner recollection that anything you needed was already on the table. About the AuthorLacy, Bridgette A.: - Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
$22.00
Marketplace Books Shrimp: A Savor the South Cookbook
Author: Jay PierceRecalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be. About the AuthorPierce, Jay: - Jay Pierce is executive chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN's Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.
$21.00
Marketplace Books Southern Holidays: A Savor the South Cookbook
Author: Debbie MooseDebbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South(R) cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions, including recipes from real cooks hailing from a range of ethnic traditions and histories. The cooks' stories accompanying the recipes show how holiday foods not only hold cherished personal family memories but also often have roots in a common past that ties families together in a shared southern history. The cookbook's inclusive culinary vision is organized by the four seasons to mark the progress of the year. Featuring seventeen holidays and fifty recipes, it includes such classics as Coconut King Cake for Mardi Gras and Smoky Red Rice for Juneteenth, as well as southern twists on time-honored delicacies, from Cajun-Style Rice Dressing for Thanksgiving to Sweet Potato Latkes for Hanukkah. Southern Holidays also highlights how international holiday dishes have been adopted in the region over time, from Moravian Sugar Cake for Christmas to Vietnamese Spring Rolls for the coastal South's Blessing of the Fleet. About the AuthorMoose, Debbie: - Debbie Moose is an award-winning food writer and author of many cookbooks, including Buttermilk: A Savor the South Cookbook.
$22.00
Marketplace Books Okra: A Savor the South Cookbook
Author: Virginia WillisPassionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides the key that unlocks the door of okra desire to okra addicts and newcomers to the pod alike.Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of top ten slime-busting tips), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil. About the AuthorWillis, Virginia: - Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appetit, Y'all and Basic to Brilliant, Y'all.
$22.00
Marketplace Books Field Peas to Foie Gras: Southern Recipes with a French Accent
Author: Jennifer BookerDown south on the family table Focusing on farm-to-table ingredients, proper techniques, and pristine presentation, Chef Booker serves up a heaping helping of Southern cooking with class. Combining her Mississippi roots and French culinary training, Booker pays homage to her family's favorite dishes by giving them a sophisticated twist. Inspired by her childhood memories, Booker creates a comforting blend of nostalgia and modernity. The stories that accompany the 135 recipes in this book will transport you to the farmhouse of Booker's youth-amid the garden, lush with produce. Dishes such as tender Braised Short Ribs, decadent Venison Stew, and elegant Caramel Cake are sure to satisfy your family About the AuthorBooker, Jennifer: - Jennifer Hill Booker is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company. Booker earned a bachelor of arts degree from the University of Tulsa, an associate degree from Oklahoma State University, and a certificate from Le Cordon Bleu-Paris. A former culinary instructor and a culinary arts program director, she is well qualified to write about proper cooking techniques, flavor combinations, and food pairings. Booker lives in Lilburn, Georgia.Llewellyn, Deborah: - Deborah Whitlaw Llewellyn is a professional photographer in Atlanta. In addition to producing advertising and corporate photography, she has seen her work published in more than a dozen books and in more than one hundred articles for numerous regional and shelter magazines, including Atlanta magazine, Coastal Living, Veranda, Traditional Home, and Elle Decor.
$34.00
Marketplace Books Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans
Author: Marcelle BienvenuAfter Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story--recipe by recipe--of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.About the AuthorMarcelle Bienvenu, the Queen of Cajun Cooking, is a food writer and cookbook author. She lives in St. Martinville, Louisiana. Judy Walker has written a number of cookbooks on Southwestern food and currently lives in New Orleans where she works as the food editor at the Times-Picayune of New Orleans.
$33.00
Marketplace Books Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)
Author: John CurrenceNot just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography. Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South. Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.Award: James Beard Foundation Book Awards - NomineeAward: Pat Conroy Southern Book Prize - WinnerAbout the AuthorRecipient of the 2009 James Beard Foundation Award for Best Chef, John Currence was also honored as Restaurateur of the Year and Chef of the Year by the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award, won the 2008 Great American Seafood Cook-off in New Orleans, and the 2009 Charleston Food and Wine Festival's Iron Chef Challenge. Currence's humble beginnings began in his home in New Orleans Louisiana where his family loved to cook and spend time in the kitchen. While studying at the University of North Carolina, Currence got his first job working at Crook's Corner, where he worked his way up from washing dishes to becoming a cook. After three years at Crook's, Currence returned to New Orleans to open Gautreau's as sous chef. After several years, he started working for the Brennan family of restaurants to help open Bacco before settling in Oxford, Mississippi, and opening City Grocery in 1992. Since then, the City Grocery Restaurant Group has had a number of openings, including Nacho Mama's, Kalo's, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast, Snackbar, and Lamar Lounge. In addition to the City Grocery Restaurant Group's success, he has served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatawpha Arts Council. He is also a contributing editor for Garden & Gun Magazine and is an active volunteer with St. Jude's Children's Hospital. Other projects include the Adventures of The Big Bad Chef video series. He was also a contestant on the second season of Top Chef Masters. He is an avid hunter and fisherman and lives in Oxford, Mississippi, with his wife and daugher.
$50.00
Marketplace Books Nathalie Dupree's Favorite Stories and R
Author: Nathalie Dupree, Cynthia Stevens GraubartPersonal stories and recipes reveal the culinary journey of Nathalie Dupree, deemed "the Queen of Southern Cuisine" (Southern Living, 12/20/2018). Nathalie Dupree is a storyteller, and in celebration of her 80th birthday in December 2019, she shares her favorite culinary stories, which trace her journey from a budding cook for her college friends, though her years as a restaurant cook and cooking instructor. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who has watched her on TV, read her articles in magazines and newspapers, or invoked her name in a conversation about Southern food. Nathalie Dupree is the best-selling author of 14 cookbooks, and host of more than 300 national and international cooking shows. She has been the president of the Atlanta chapter of the International Women's Forum, founder and past president of IACP (International Association of Culinary Professionals), founder and board member of Southern Foodways, and founder and co-president of two chapters of Les Dames d'Escoffier by whom she was awarded the honor of "Grande Dame. She was the founding president of the Charleston Wine and Food Festival. She was named the 2013 Woman of the Year from the French Master Chefs of America, and received Slow Food Charleston's 2016 Snail Award. Her books New Southern Cooking and Mastering the Art of Southern Cooking are on the 2017 Southern Living 100 best cookbooks of all time list. She lives in Charleston. Cynthia Stevens Graubart, co-author of James Beard Award-winning Mastering the Art of Southern Cooking and Southern Biscuits with Nathalie Dupree, and author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. She produced Nathalie Dupree's New Southern Cooking, the first nationally distributed television series from Georgia Public Television, among many other television series during her television career. She lives in Atlanta, Georgia. About the AuthorDupree, Nathalie: - Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.Graubart, Cynthia Stevens: - Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
$38.00
Marketplace Books Southern Biscuits
Author: Nathalie Dupree, Cynthia Stevens Graubart Nothing Says Comfort Like A Southern Biscuit Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits. She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina. Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40 Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use.Award: Pat Conroy Southern Book Prize - FinalistAbout the AuthorDupree, Nathalie: - Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.Graubart, Cynthia Stevens: - Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
$27.00
Marketplace Books The Saltwater Table: Recipes from the Coastal South
Author: Whitney OtawkaA culinary travel fantasy, celebrating the food of the Southeastern coast Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia--a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens.About the AuthorWhitney Otawka is the chef of Greyfield Inn, on Cumberland Island, Georgia. She previously worked as a sous chef at Hugh Acheson's 5&10 and has held stages at Per Se, Le Bernadin, and Blue Hill at Stone Barns. Otawka appeared on season nine of Top Chef.
$43.00
Marketplace Books Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking
Author: Joseph DabneyWinner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pioneer and present-day homesteaders.A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma's kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don't read on an empty stomach!Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much. -- Pat Conroy, New York Times bestselling author of South of Broad Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews.-- Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits CookbookAbout the AuthorJoseph E. Dabney is a retired newspaperman and public relations executive who has studied the Carolina and Georgia Low Country, Appalachian, and hill-country food traditions for many years. Author of the highly acclaimed Mountain Spirits and James Beard Cookbook of the Year Award winner Smokehouse Ham, Spoon Bread, and Scuppernong Wine, he lives in Atlanta, Georgia.
$45.00
Marketplace Books The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table
Author: John Carter CashPeople all over the world loved Johnny and June Carter Cash for their charismatic stage presence and soul-stirring music but those who knew them personally remember them best for their warm hospitality and the meals from their kitchen.Family, friends, and fellow artists were always welcomed to a beautiful table set with June's fine linens and china, and crystal with Southern comfort food but also international dishes the couple gathered on tours around the world.In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table including: Johnny's Old Iron-Pot Chili recipe June's Tomato, Red Onion, and Avocado Salad Jamaican Peas and Rice Veal Cutlets with Caper Cream Sauce The family favorites collected here are perfect for an intimate gathering or for hosting a crowd. In addition, the book contains the memories and reminiscences of the musicians and film stars welcomed in the home, from Loretta Lynn and Adam Clayton of U2 to Jane Seymour and Billy Bob Thornton.The Cash and Carter Family Cookbook is the perfect gift for Carter and Cash fans as well as anyone who wants to experience the love, comfort, and hospitality of sitting at Johnny and June's table.About the AuthorCash, John Carter: - John Carter Cash is a five-time Grammy-winning record producer and author of numerous articles published in popular newspapers and magazines. He owns and manages Cash Cabin Studio. John Carter diligently preserves the family legacy and is the only child of June Carter and Johnny Cash. He lives with his family in Hendersonville, Tennessee.
$36.00
Marketplace Books Eat Drink Delta: A Hungry Traveler's Journey Through the Soul of the South
Author: Susan PuckettThe Mississippi Delta is a complicated and fascinating place. Part travel guide, part cookbook, and part photo essay, Eat Drink Delta by veteran food journalist Susan Puckett (with photographs by Delta resident Langdon Clay) reveals a region shaped by slavery, civil rights, amazing wealth, abject deprivation, the Civil War, a flood of biblical proportions, and--above all--an overarching urge to get down and party with a full table and an open bar. There's more to Delta dining than southern standards. Puckett uncovers the stories behind convenience stores where dill pickles marinate in Kool-Aid and diners where tabouli appears on plates with fried chicken. She celebrates the region's hot tamale makers who follow the time-honored techniques that inspired many a blues lyric. And she introduces us to a new crop of Delta chefs who brine chicken in sweet tea and top stone-ground Mississippi grits with local pond-raised prawns and tomato confit. The guide also provides a taste of events such as Belzoni's World Catfish Festival and Tunica's Wild Game Cook-Off and offers dozens of tested recipes, including the Memphis barbecue pizza beloved by Elvis and a lemon ice-box pie inspired by Tennessee Williams. To William Faulkner's suggestion, "To understand the world, you must first understand a place like Mississippi," Susan Puckett adds this advice: Go to the Delta with an open mind and an empty stomach. Make your way southward in a journey measured in meals, not miles.About the AuthorSUSAN PUCKETT is a native of Jackson, Mississippi, and a graduate of the University of Mississippi. She was the food editor at theAtlanta Journal-Constitution for eighteen years and has written for many national food and culture magazines. She is an author of six previous books, including A Cook's Tour of Mississippi and The 5:30 Challenge Cookbook. Puckett lives in Atlanta.
$27.00
Marketplace Books New Southern Cooking
Author: Nathalie DupreeHere on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings--including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone ) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.About the AuthorNATHALIE DUPREE is a recipient of the Cordon Bleu Advanced Certificate. She has hosted more than three hundred top-rated television cooking shows on PBS, the Learning Channel, Star TV, and the Food Network. She founded Rich's Cooking School in 1972 and has taught more than ten thousand students around the world. She is the author of eleven cookbooks, including New Southern Cooking and Nathalie Dupree's Southern Memories (both Georgia) and her most recent, Mastering the Art of Southern Cooking. She lives in Charleston, South Carolina, with her husband, Jack Bass.
$28.00
Marketplace Books Biscuits, Spoonbread, & Sweet Potato Pie
Author: Bill NealThis delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.) About the AuthorNeal, Bill: - Bill Neal (1950-1991), who founded the Chapel Hill restaurants La Residence and Crook's Corner, was considered one of the nation's most talented young chefs. His influence continues today as chefs and home cooks across the country turn to his traditional southern recipes for guidance and inspiration. Neal was author of Bill Neal's Southern Cooking, coauthor of the Good Old Grits Cookbook, and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.
$27.00
Marketplace Books Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Fa
Author: Sallie Ann RobinsonIf there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, it's the importance of good, home-cooked food. In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.Here are my family's recipes, writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own. About the AuthorRobinson, Sallie Ann: - Sallie Ann Robinson was born and raised on Daufuskie Island, South Carolina, and is dedicated to sharing the richness of her native Gullah culture. She now lives in Savannah, Georgia.
$24.00
Marketplace Books Southern Food: At Home, on the Road, in History
Author: John EgertonHailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one. About the AuthorEgerton, John: - John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the Washington Post, Saturday Review, New York Times Magazine, Atlanta Journal-Constitution, and many other publications. He is author or co-author of more than a dozen books, including The Americanization of Dixie and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South.
$38.00
Marketplace Books Bill Neal's Southern Cooking
Author: Bill NealSouthern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine. About the AuthorNeal, Bill: - The late Bill Neal founded the restaurants La Residence and Crook's Corner, both landmarks in Chapel Hill. He was author of Biscuits, Spoonbread, & Sweet Potato Pie; coauthor of Good Old Grits Cookbook: Have Grits Your Way; and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.
$28.00
Marketplace Books Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain
Author: John Martin TaylorAt oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life. About the AuthorTaylor, John Martin: - John Martin Taylor is owner of HoppinJohns.com and author of four cookbooks, including The Fearless Frying Cookbook.
$28.00
Marketplace Books Soul Food Advisor: Recipes and Tips for Authentic Southern Cooking
Author: Cassandra HarrellCassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama's many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family's large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. Soul Food Advisor shares more than 150 of Harrell's personal and family recipes--from Big Mama's Neck Bone Soup to Harrell's own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. Both home and professional cooks, as well as food historians, will embrace Harrell's celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, Soul Food Advisor reveals the secrets of southern cooking, one dish at a time.About the AuthorCassandra Harrell, author of two cookbooks, Soul Food Lovers' Cookbook and Unforgettable Appetizers, owned and operated an award-winning catering business specializing in southern cuisine. She returned to her home state in 2004 and lives in Jackson, Tennessee, with her husband, Earl, a renowned barbecue chef.
$33.00
Marketplace Books Victuals: An Appalachian Journey, with Recipes
Author: Ronni LundyWinner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. - Epicurious Best Cookbooks of 2016About the AuthorBorn in Corbin, Kentucky, RONNI LUNDY has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines.
$35.00
Marketplace Books Secrets of the Southern Table: A Food Lover's Tour of the Global South
Author: Virginia WillisRecipes and stories of the modern South In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South--a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.About the AuthorVIRGINIA WILLIS is a French-trained chef. She is the author of the James Beard Award-winning Lighten Up, Y'all. She's a contributing editor for Southern Living and writes for national publications.
$38.00
