Marketplace Books A Gullah Guide to Charleston: Walking Through Black History
Author: Alphonso BrownJoin Alphonso Brown, owner and operator of Gullah Tours, Inc., on three accessible walking tours and a bonus driving tour through the places, history and lore relevant to the rich and varied contributions of black Charlestonians. Visit Denmark Vesey's home, Catfish Row, the Old Slave Mart and the Market; learn about the sweetgrass basket makers, the Aiken-Rhett House slave quarters, black slave owners and blacksmith Philip Simmons. Brown's distinctive narration, combined with detailed maps and vibrant descriptions in native Gullah, make this a unique and enjoyable way to experience the Holy City.About the AuthorBrown, Alphonso: - Alphonso Brown was born and reared in Rantowles, South Carolina, a rural area about twelve miles south of Charleston. Mr. Brown is a licensed tour guide for the City of Charleston and owns and operates Gullah Tours. He is a lecturer on the Gullah language and black history of Charleston. He has given countless lectures and Gullah presentations has made numerous radio and television appearances. Mr. Brown's Gullah Tours has been featured in Charleston Magazine, Southern Living magazine, Reader's Digest, the Boston Globe, New York Times, and Charles Kuralt's bestseller America. He is a recipient of the very prestigious "Three Sisters Award."?
$35.00
Marketplace Books A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia
Author: Bernard L. HermanNestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. About the AuthorHerman, Bernard L.: - Bernard L. Herman is George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill.
$30.00
Marketplace Books A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia
Author: Bernard L. HermanNestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. About the AuthorHerman, Bernard L.: - Bernard L. Herman is George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill.
$27.00
Marketplace Books A Taste of Living in Charleston: Lowcountry Dishes Anyone Can Cook
Author: Bobby ShealyA Taste of Living in Charleston is the ultimate guide to Southern cuisine. The recipes Bobby includes are an accumulation of more than forty years of cooking. Some are from family and friends, some are originals, and other are repurposed classics with Bobby's own twists. A staunch believer that, If I can cook it, so can you! Bobby's delicious and soulful recipes, along with his insights into setting an elegant atmosphere without breaking the bank, are your ticket to perfect lowcountry cuisine.
$30.00
Marketplace Books A Taste of Texas Ranching: Cooks and Cowboys
Author: Tom Bryant, Joel BernsteinWelcome to the world of Texas ranching, where "come 'n' get it" is the national anthem, the kitchen is the most important room in the house, meals become staff meetings, and the cook is a treasured member of the outfit. After all, hungry cowboys need hearty, hot meals that'll stretch the buttons on their Levi's to keep them going. A Taste of Texas Ranching takes readers to more than thirty ranches in the Lone Star State and introduces them to the cook at each one. Not only do these talented souls share their best recipes (including buttermilk pie and West Texas chili), they offer colorful viewpoints of life on the range and spin a yarn or two. A cookbook, history book, geography book, story book, and a book about western America, A Taste of Texas Ranching serves up a slice of life along with a piece of the pie.About the AuthorJoel H. Bernstein, a writer and working cowboy from Peralta, New Mexico, has written books and magazine articles about ranching and cowboys in the modern West. He has taught, written, rodeoed, and cowboyed in Wyoming, Montana, and New Mexico.Georgia-born Tom Bryant, founder of Horse and Rider and Rocky Mountain Rider magazines, began his writing career after a "cowboy wreck" in Montana kept him out of the saddle for long enough to finish a story. His work has appeared widely in print and broadcast.
$24.00
Marketplace Books Add a Pinch: Easier, Faster, Fresher Southern Classics: A Cookbook
Author: Robyn StoneWith a foreword by Ree Drummond, this beautiful book has 100 easier, faster, lightened-up Southern recipes, from the blogger behind the popular Add a Pinch website. A generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don't rely on canned soups or other processed products. Here, fresh ingredients take center stage in slow cooker meals, casseroles and one-dish suppers, salads, soups, and desserts that have deep, satisfying flavors but are a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower "rice" put a modern spin on these dishes. With 75 color photographs and lots of sidebars, this is the new Southern cooking handbook.About the AuthorROBYN STONE is the creator of the Add a Pinch blog, which has been featured in Southern Living, Better Homes and Gardens, Redbook, and online at the Huffington Post and Food Network. She lives in Georgia with her husband, Bart, their son, Sam, and their two golden retrievers, Ranger and Annabelle.
$27.00
Marketplace Books American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond
Author: Greg MrvichKick up your cookout--barbecue sauces, marinades, and more from across the countryEvery barbecue master knows--the secret's in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments--and of course, sauces--from all over the United States. Fire up the grill From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America's barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country.This saucy book includes: Barbecue basics--Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more. Marinades, mops, and more--Explore other ways to heat up your barbecue game, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze. Essential equipment--Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves. Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let's get cooking About the AuthorMrvich, Greg: - GREG MRVICH is the author of Sous Vide Barbecue: Delicious Recipes and Precision Techniques That Guarantee Smoky, Fall-Off-the-Bone BBQ Every Time and the host of Ballistic BBQ, a YouTube channel with over 275,000 subscribers and 42 million views. He lives with his wife and son in San Diego.
$12.00
Marketplace Books American Cookbook: Favorite Classic Diner Recipes to Make at Home (The Complete Guide and Recipes for Native American Cookbook)
Author: Mark PhillipsAgain remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! I hope you enjoy this cookbook. You can see more recipe types such as: - Maine cookbook- Massachusetts cookbook- Kentucky cookbook- Mississippi cookbook- Kansas cookbook- Alaska cookbook- Montana cookbook That makes it easier to find dishes from specific areas of interest to you. It is often said that america does not have her own cuisine, since many of the recipes originated elsewhere. But actually, american cuisine has more to offer than you might think.
$22.00
Marketplace Books American Cookery
Author: Amelia SimmonsAmerican Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
$12.00
Marketplace Books Antoni in the Kitchen
Author: Antoni Porowski, Mindy FoxNEW YORK TIMES BESTSELLER! *One of Food & Wine's Essential New Cookbooks for Fall* *One of Eater's Best Fall Cookbooks 2019* *One of Amazon's Best Cookbooks for Fall 2020* "Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef." --Chrissy Teigen Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live--literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that "sometimes simple is anything but simplistic." Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they're often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.About the AuthorANTONI POROWSKI is the Emmy Award-winning food and wine expert on the Netflix hit show Queer Eye. A television personality, chef, and model, he has worked as a food consultant and sommelier. He lives in New York City.MINDY FOX is a writer and editor who has authored and co-authored many cookbooks. She lives in Portland, Maine.
$33.00
![Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant [A Cookbook] by Denton, Greg](//localpalatemarketplace.com/cdn/shop/products/around-the-fire.jpg?crop=center&height=645&v=1679755324&width=645)
Marketplace Books Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant [A Cookbook]
Author: Greg Denton, Gabrielle Quiñónez Denton, Stacy AdimandoOne hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Qui nez Denton. These are black-belt grilling recipes--inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox--that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za'atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. -- Mother Jones Best Cookbooks of 2016About the AuthorGREG DENTON and GABRIELLE QUIÑÓNEZ DENTON are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking. STACY ADIMANDO is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.
$44.00
Marketplace Books Atlanta Chef's Table: Extraordinary Recipes from the Big Peach
Author: Kate Parham KordsmeierServing up an eclectic mix of foods, Atlanta boasts a host of talented chefs along with a devoted foodie community. With several James Beard Foundation Award semifinalists, Atlanta continues to pioneer the South from casual comfort to the finer foods. Whether you're headed to downtown or to the ethnic mecca that is Buford Highway, you'll find Atlanta's best chefs innovating and continuing to redefine the culinary food scene in the big Peach. With 100 recipes for the home cook from Atlanta's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.About the AuthorKate Parham is an Atlanta-based freelance food and travel writer for more than 65 publications, including USA Today, Travel + Leisure, Wine Enthusiast, The Washington Post, Esquire, DETAILS, Every Day with Rachael Ray, Vegetarian Times, and dozens more. After stints in Los Angeles, Italy, Dallas, and Washington D.C., Kate returned to her hometown of Atlanta, where she also reports on wine & spirits, health, and other lifestyle topics, and develops recipes for publications like Cooking Light and FITNESS. Kate is also a columnist for CNTraveler.com, FoodService Director, and Simply Buckhead. Photographer Heidi Geldhauser brings a very particular mindset and technique to the table when shooting food. To Heidi, the opportunity to work with a talented chef resonates with her own artistic training, as color and composition, lighting and mood play such integral roles in documenting food in the careful manner it deserves. Her philosophy: Since this is the only opportunity for the dish to be captured and preserved in image before it is enjoyed by the diner, attention to detail and to the chef's intention for the food are paramount. Heidi has been shooting at top Atlanta restaurants for several years, working closely with several of the city's most prominent public relations agencies. Her conversations with chefs over that time have informed her own appreciation of not just how great food tastes, but how it is presented, and how thoughtfully planned and well-executed photography can and should be part of what draws a crowd to a culinary space. An Atlanta native, Heidi attended Atlanta College of Art and struck out on her own right after graduation. Her years of self-employment reflect the combination of free-spirited creativity and business-minded savvy that drives her professional life. When not documenting the Atlanta food scene, Heidi's photographic specialty is all things weddings.
$34.00
Marketplace Books Aunt Caroline's Dixieland Recipes...
Author: Emma McKinney, William McKinneyThis is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Aunt Caroline's Dixieland Recipes Emma McKinney, William McKinney Gold Seal Corp., 1922 Cookery, American
$24.00
Marketplace Books Austin Like a Local: By the People Who Call It Home
Author: Dk EyewitnessExplore the live music capital of the world with this insider's guide to Austin.They say everything is bigger in Texas, and the state capital is no exception! With an endless bucket list of things to do, it can be hard to pick and choose. This Austin city guide will help you plan an unforgettable trip to this eclectic metropolis.Beyond the well-trodden sights, there's a secret side of the city -- and who better to guide you to it than the locals? This Austin travel guide includes: - Two-color, bold, modern design with contemporary illustrations throughout - Authors are true locals and have been picked for having their fingers on the pulse and their diverse tastes. Their suggestions and advice sit alongside quotes from Austin creatives, volunteers and business leaders to give the book a local feel - A narrative style throughout, making the local, personal voice central to every entry - Structured by six themes Eat, Drink, Shop, Art and Culture, Nightlife and Outdoors - Each entry includes its unique address so readers can pinpoint precisely where they are heading - Each theme ends with a tour spread, dedicated to a specific interest or experience. For example, a street art tour of Austin There is no place like Austin! The city is vibrant, full of energy and embraces an alternative lifestyle. Between the 300 outdoor parks, local art, music festivals, quirky neighborhoods and an endless list of restaurants and bars, there is always somewhere to go, something to do and something to taste! This guidebook is designed to help you make the most of your trip to Austin, an evolving city that successfully upholds its mantra to "Keep Austin Weird." Additional tidbits to expand your experience are peppered throughout this local guide to Austin. For example, local tips and recommendations from Austinites, hands-on experiences (cookery classes, craft sessions), and ideas for traveling solo, in a pair and in a crowd. It also includes tips on how to travel sensibly in a post-Covid world without compromising on experience. From New York and London to Paris and Tokyo, there are more places to discover with these niche local guides! Written by the people who call it home, the Like A Local series from DK takes you beyond the tourist track to experience the heart and soul of each city!
$19.00
Marketplace Books Ayuda Cook Book
Author: Ayuda Wi CircleThis church cookbook was compiled by the members of the Ayuda Wi Circle of the United Presbyterian Church of Long Beach, California.
$12.00
Marketplace Books BBQ Bible Cookbook (3rd Edition): Over 50 Barbecue Recipes for Every Meathead & Grill Lover! (BBQ Cookbook)
Author: Olivia RogersThis is the PERFECT barbecue cookbook for every meat lover Keep it next to your grill and always have a new BBQ recipe ready to go What if you could mix it up and cook something different every time you're on the grill? Imagine serving up the most delicious meat dishes (that are different every time) to your friends and family Multi-time best selling cooking author and influencer, Olivia Rogers, shares with you some of her most popular BBQ recipes. With over a million readers and subscribers to her blog, the recipes in this book are the most popular because they are the tastiest and easiest to cook. Not only that, but before she put this book together, she tried and tested each recipe with thousands of meat lovers worldwide who have all given their tick of approval Are you sick of making the same meat and BBQ dishes on your grill? Do you want to surprise family and friends with some new delicious barbecue meals? Or if the idea of having a collection of proven popular BBQ recipes that are ready-to-go when you need them sounds appealing to you... THEN THIS BOOK IS FOR YOU In this book, you will get: Images included with all of the recipes, so you know exactly what your dish will look like before you begin to cook. An entire collection of proven barbecue favorites that taste amazing and aren't difficult to make on the grill. Comprehensive step-by-step instructions for each recipe, including all the ingredients you will need, so that anyone can follow along (even if you're new to the barbecue). Olivia's personal email address for unlimited customer support if you have any questions. And much, much more... Well, what are you waiting for? Grab your copy today by clicking the BUY NOW button at the top of this page
$22.00
Marketplace Books BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster
Author: Mitch BenjaminFrom classic, competition-winning recipes to boundary-pushing 'que, join the founder of Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements for a BBQ Revolution Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition. In this book, he throws open the doors to his kitchen (or as he calls it, his "Mitchen") and takes BBQ on a wild ride The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative: Learn the ins and outs of competition BBQ, including some of Mitch's award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt. Take a trip behind the scenes of Kansas City's Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails Next up, some truly revolutionary BBQ. Leave your expectations at home as Mitch showcases recipes with reverse smoking, sous vide, and other techniques. Master non-traditional mains including smoked salmon, jackfruit, bone marrow, and much more. There's never "que" much of a good thing In a full chapter on making the most of smoked meat, Mitch whips up Japanese steamed buns; candied pork belly; and barbeque-stuffed tacos, quiche, and poutine. Last but not least, Mitch shares some of his legendary sides and "amusements." Think addictive pimiento cheese, deviled eggs, whoopie pies, and more Whether you're relatively new to BBQ or a seasoned pitmaster, you're sure to find new ideas, techniques, and flavors if you hang around with Mitch. What are you waiting for? Join the revolution About the AuthorMitch Benjamin, founder of the Meat Mitch competition BBQ team and brand, is the inventor of sauces and rubs that are consistently among the most award-winning and decorated in the country. The Meat Mitch competition team has won the prestigious American Royal BBQ Sauce World Championship Competition, The Memphis in May World Championship BBQ Sauce Competition, and finished with a 1st, 2nd, and 3rd in the heralded National Barbecue and Grilling Competition. Meat Mitch products can be found in stores and national chains throughout the US and in more than a dozen countries around the world. In Kansas City, Mitch was named the "Barbecue Ambassador" to the city by none other than Legendary Hall-of-Fame baseball player, George Brett. Mitch has cooked for a variety of Major League Baseball festivities--even taking the field with a plate of ribs for the Home Run Derby Competition. In 2015, Mitch opened his first restaurant, Char Bar Smoked Meats and Amusements, in Kansas City. In a competitive BBQ environment, the restaurant won Best New Restaurant for 2015 in Kansas City--all restaurants included, not just barbecue. Mitch has also cooked for the New York Yankees, appeared on various national media, including Fox & Friends and The Today Show, and consulted on Rosie's Smokehouse, a pioneering BBQ restaurant in Paris, France.
$33.00
Marketplace Books Best Recipes from the Farmer's Wife Cookbook: Over 250 Blue-Ribbon Recipes
Author: Beverly Hudson, Kari Cornell, Melinda KeefeThis revised, four-color edition of The Farmer's Wife Cookbook features country-kitchen recipes that appeared in Midwestern America's Farmer's Wife magazine between 1893 and 1939. Beloved by home cooks since the magazine was first published, the recipes resonate now more than ever as many of us--from the countryside, city, and in between--return from quick meals on the go to slow, scratch cooking; fresh and wholesome ingredients (often homegrown, self-made, or from the farmer's market); and the tradition of Sunday dinners and eating together with family and friends. Best Recipes from the Farmer's Wife Cookbook brings together the most popular, easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine over its publication around the start of the twentieth century. This new edition is illustrated with color photographs and completely redesigned to appeal to a modern-day cook who wants to bring the warmth and family of the Farmer's Wife to their own kitchen.Recipes include: Macaroni and Cheese Pie--all kinds! Southern Fried Chicken Fried Green Tomatoes Spiced Oatmeal Cookies Michigan Cherry Pie Apple Plum Jam Pear Honey Corn Chowder Swedish Meatballs Stuffed Sweet Potatoes And hundreds more! Wherever you live, this down-home cookbook is the perfect companion to a renewed appreciation for family life and comforting, back-to-basics cooking.About the AuthorEditor Kari Cornell has been knitting and collecting vintage patterns for years. She lives in Minneapolis with her husband, two sons, and a beagle.
$27.00
Marketplace Books Bet the Farm: How Food Stopped Being Food
Author: Frederick KaufmanA prominent food journalist follows the trail from Big Pizza to square tomatoes to exploding food prices to Wall Street, trying figure out why we can't all have healthy, delicious, affordable foodIn 2008, farmers grew enough to feed twice the world's population, yet more people starved than ever before--and most of them were farmers. In Bet the Farm, food writer Kaufman sets out to discover the connection between the global food system and why the food on our tables is getting less healthy and less delicious even as the the world's biggest food companies and food scientists say things are better than ever. To unravel this riddle, he moves down the supply chain like a detective solving a mystery, revealing a force at work that is larger than Monsanto, McDonalds or any of the other commonly cited culprits--and far more shocking.Kaufman's recent cover story for Harper's, ""The Food Bubble,"" provoked controversy throughout the food world, and led to appearances on the NBC Nightly News, MSNBC, Fox Business News, Democracy Now, and Bloomberg TV, along with features on National Public Radio and the BBC World Service. Visits the front lines of the food supply system and food politics as Kaufman visits farms, food science research labs, agribusiness giants, the United Nations, the Chicago Mercantile Exchange, and more Explains how food has been financialized and the powerful consequences of this change, including: the Arab Spring, started over rising food prices; farmers being put out of business; food scientists rushing to make easy-to-transport, homogenized ingredients instead of delicious foods Explains how the push for sustainability in food production is more likely to make everything worse, rather than better--and how the rise of fast food is bad for us, but catastrophic for those who will never even see a McNugget or frozen pizza About the AuthorFREDERICK KAUFMAN is a contributing editor at "Harper's" and teaches at the City University of New York's Graduate School of Journalism. He has written about American food culture for "Foreign Policy," "Wired," the "New Yorker," "Gourmet," the "New York Times Magazine," and others. He has spoken about food justice and food politics at the General Assembly of the UN and appeared on MSNBC, Fox Business News, "Democracy Now!," and public radio's "Radiolab," "On the Media," and the BBC World Service.
$28.00
Marketplace Books Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
Author: Alexander Smalls, Jj Johnson, Veronica ChambersWinner of the James Beard Award for Best American Cookbook "Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine."-- Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, "somewhere between Harlem and heaven." This book branches far beyond soul food to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn't fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton's Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. "This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders. -- Chef Pierre Thiam About the AuthorAlexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton's. As the former chef/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene--including cooking at the James Beard House and being named one of Zagat's 19 NYC Restaurant Power Players. His memoir and cookbook, Grace the Table, features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York. Joseph "JJ" Johnson is a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York's most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton's--and to cook in Ghana at the country's leading boutique hotel, Villa Monticello. He was named one of Rolling Stone's ten breakthrough rock star chefs in 2016, one of Zagat's and Forbes's 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York. Together, co-owner Alexander Smalls and Executive Chef J.J. Johnson won Esquire's Best New Restaurant in America for the acclaimed Harlem restaurant The Cecil, which is now part of Minton's. Veronica Chambers is the bestselling coauthor of 32 Yolks with Eric Ripert and Yes, Chef by Marcus Samuelsson and the critically acclaimed author of Mama's Girl and The Meaning of Michelle.
$41.00
Marketplace Books Blue and Gold Cook Book: Recipes of Quality
Author: Oakland Brewing &. Malting Co (Oakland C, Felix MendelsohnThis 1912 volume, published by the Oakland Brewing & Malting Company of Oakland, California contains simple and elaborate recipes which either contain or would be appropriately served with Blue and Gold Lager.
$18.00
Marketplace Books Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland (Soul Food Cookbook, Southern Style Cookbook, Recipe Book)
Author: Tanya HollandBrown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter-Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense--and flavor--of this richly textured and delicious place.About the AuthorTanya Holland is the executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in West Oakland, CA. Jan Newberry is a food writer and former San Francisco Magazine food and wine editor based in Oakland, CA. Jody Horton is a food photographer based in Austin, TX. Michael Chabon is the Pulitzer Prize-winning author of more than 14 novels, novellas, and essay and short story collections, including The Amazing Adventures of Kavalier and Clay, Telegraph Avenue, and The Mysteries of Pittsburgh. He lives in Berkeley, CA.
$33.00
Marketplace Books Building a Better Tomato: The Quest to Perfect "the Scandalous Fruit"
Author: Jeff Klinkenberg, University Of FloridaTomatoes are a $2-billion industry in the United States. The commercially grown varieties are intended to ship well and have a long shelf life, but how do they actually taste? In the search for a superior alternative to bland and mealy grocery-store tomatoes, horticultural scientist Harry Klee and renowned taste researcher Linda Bartoshuk teamed up and embarked on a mission to find a specimen that will have you thinking you just picked it in your own back yard. Gatorbytes highlight for the intellectually-curious the world of innovative research happening at the University of Florida. Written by professional journalists, Gatorbytes feature the top research and preeminence work being conducted at the University of Florida, written in a way that's easy to understand. Find Gatorbytes ebooks using your favorite reading device.
$8.00
Marketplace Books Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair
Author: Jason SantosBig Flavor. Big Personality. Unforgettable Southern Cuisine On screen and in the kitchen, Jason Santos is known for two things: his smack-you-in-the-mouthflavored dishes and his larger-than-life personality. Buttermilk & Bourbon, the name of Jason's wildly popular restaurant and his standout cookbook, showcases incredible recipes inspired by the exciting flavors and culture of New Orleans. Jason has gathered his best Southern-inspired recipes--the ones that restaurant-goers write about impassioned letters and the ones even his line cooks can't resist--and laid them bare for you. Make his signature dishes at home like Literally the Best Fried Chicken Wings in the History of Chicken and Flamin' Hot Cheeto Mac & Cheese. Binge on Smoked Gouda Cornbread or go all in on New Orleans BBQ Shrimp with Jalape o Grits. Finish with a signature cocktail like Voodoo on the Bayou and desserts like Fresh Fried Beignets. What you hold in your hands is a collection of epic recipes and electric commentary like no other.About the AuthorJason Santos is the executive chef and owner of Buttermilk & Bourbon, Abby Lane and Citrus & Salt. Once a contestant on Hell's Kitchen and currently an expert on Bar Rescue, Jason is also a recurring guest on the Today show, The Talk and CBS's Early Show. He lives in Boston, Massachusetts.
$24.00
![Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant [A Cookbook] by Denton, Greg](http://localpalatemarketplace.com/cdn/shop/products/around-the-fire.jpg?crop=center&height=645&v=1679755324&width=645)
