Birdies Pimento Cheese Build Your Own Pimento Cheese Bundle - 6 Pack
Hand-made in Southern Virginia 8 ounce container Keep Refrigerated Can't decide on one of the many amazing flavors of Birdie's Pimento Cheese, no worries. Craft a bundle with all your favorites to satisfy any craving day or night.
$55.00
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Birdies Pimento Cheese Build Your Own Pimento Cheese Bundle - 4 Pack
Hand-made in Southern Virginia 8 ounce container Keep Refrigerated Can't decide on one of the many amazing flavors of Birdie's Pimento Cheese, no worries. Craft a bundle with all your favorites to satisfy any craving day or night.
$45.00
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Southern Art Company Spicy Everything Bagel Seasoning
Looking for a seasoning that will add some heat to your meals? Look no further than Southern Art Company's Spicy Everything Bagel Seasoning! With its perfect blend of spices, this versatile seasoning can be used to add flavor to your favorite dishes, veggies, or used as a dry rub. Our favorite way to use it? Sprinkled over avocado toast and eggs in the morning! Let your imagination run wild and add a jar of our Spicy Everything Bagel Seasoning to your pantry today!
$9.00
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Southern Art Company K-Spice Seasoning
Looking for a versatile seasoning that combines the bold flavors of Korean spices with the rich taste of umami? Look no further than Southern Art Company's K-Spice Seasoning! Whether you're seasoning your favorite dishes, adding a kick to your veggies, or using it as a dry rub, this seasoning is the perfect way to let your taste buds run wild.
$9.00
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Southern Art Company One and Done Seasoning
Looking for an all-purpose seasoning that will take your meals to the next level? Look no further than Southern Art Company's One and Done Seasoning! With the perfect blend of herbs and spices, this versatile seasoning is all you need for your next recipe creation. Whether you're looking to add flavor to your favorite dishes, veggies, or use it as a dry rub, the One and Done Seasoning has got you covered. Add a jar to your pantry today and see what delicious meals you can create!
$9.00
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Southern Art Company Lemon Pepper Seasoning
Looking for a delicious and versatile seasoning to add to your meals? Look no further than Southern Art Company's Lemon Pepper Seasoning! A staple of Atlanta cuisine, this citrusy seasoning is perfect for adding flavor to chicken, fish, veggies, eggs, and so much more. You can even use it as a dry rub on chicken wings for a classic Atlanta dish! Add a jar of our Lemon Pepper Seasoning to your pantry today and take your meals to the next level.
$9.00
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Southern Art Company Spicy Korean BBQ Sauce
Looking for a spicy and flavorful Korean BBQ sauce that's perfect for any meal? Look no further than Southern Art Company's Spicy Korean BBQ Sauce and Marinade! Made with a delicious blend of hot pepper paste, sesame oil, garlic, and red pepper flakes, this sauce is the perfect combination of sweet and spicy. Whether you're looking to drizzle it over your favorite dishes or use it as a marinade for chicken or pork, the Spicy Korean BBQ Sauce is sure to impress. Add a bottle to your cart today and take your meals to the next level!
$15.00
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Southern Art Company Original Korean BBQ Sauce
Looking for a delicious Korean BBQ sauce that's perfect for any occasion? Look no further than Southern Art Company's Original Korean BBQ Sauce! Made with a blend of soy sauce, sesame oil, dried onions, and garlic powder, this sweet and savory sauce is the perfect addition to any meal. Whether you're looking to drizzle it over your favorite foods or use it as a marinade, the Original Korean BBQ Sauce is sure to please. Add a bottle to your cart today and get ready to host your own Korean backyard BBQ!
$15.00
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Southern Art Company Original Southern Hot Sauce
Looking for a versatile hot sauce that's perfect for any dish? Look no further than Southern Art Company's Original Southern Hot Sauce! Whether you're looking to add some heat to your tacos, eggs, fries, wings, or even use it as a marinade for chicken, the Original Southern Hot Sauce is the perfect choice. Made with high-quality ingredients and crafted with care, this hot sauce is sure to become a staple in your kitchen. Add a bottle of Southern Art Company's Original Southern Hot Sauce to your cart today and start spicing up your meals!
$13.00
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Food for the Southern Soul Charleston Cocktail Party Gift Set
This gift box provides all the necessary ingredients to make elevate your cocktail party. Serve Charleston Favorites Pickled Okra alongside a bloody mary or martini, add Charleston Favorites Hot Pepper Jelly or Artichoke Relish to cream cheese for your guests to graze on, and set out a bowl of Charleston Favorites Benne Wafers and Praline Pecans to snack on while you sip.
$50.00
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Food for the Southern Soul Pitmaster Deluxe Gift Box
This assortment of BlackJack sauces, marinades and rubs are ideal for the passionate Southern Pitmaster, while the Beef Jerky provides a delicious pre-grilling snack.
$70.00
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Food for the Southern Soul Pantry Gift Box
The Pantry Gift Box is stocked with Southern pantry staples to make meal-planning easy and convenient. Utilize the Blackjack Barbecue Sauce for basting pork and chicken, and make a batch of Charleston Favorites Stone Ground Grits to complement breakfast or dinner. For a tasty marinade, try the Tidewater Shrimp Sauce, then pair the finished dish with the Peach Grilling Sauce for an extra layer of flavor. End the meal with Benne Wafers and watch as your guests devour every bite.
$70.00
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Food for the Southern Soul Harleston Village Hors D'oeuvres Gift Box
This gift box honors the culinary history of Charleston and features everything you need to make artisanal and locally sourced hors d'oeuvres for any occasion. From Southern Praline Pecans, to Hot Pepper Jelly and Pickled Okra, and classic Lowcountry staples like Charleston Gold Aromatic Rice and Stone Ground Grits, this gift box offers a unique and delicious way to explore Southern culture.
$80.00
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Marketplace Books Appalachian Cooking: New & Traditional Recipes
Author: John TullockThe southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock's blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.About the AuthorTullock, John: - John Tullock teaches classes on food gardening for the University of Tennessee Gardens and gives presentations throughout East Tennessee. He is the author of numerous books including Appalachian Cooking, Succulents at Home, and Pay Dirt: How to Make $10,000 a Year from Your Backyard Garden. He lives in Knoxville, Tennessee.
$22.95
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Marketplace Books Vegetable Kingdom: The Abundant World of Vegan Recipes
Author: Bryant TerryNAACP IMAGE AWARD WINNER - "Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations."--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom "In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama's nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain't lyin'."--W. Kamau Bell, comedian, author, and host of the Emmy Award-winning series United Shades of America "[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience."--Publishers Weekly (starred review)About the AuthorBryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
$30.00
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Marketplace Books Koshersoul: The Faith and Food Journey of an African American Jew
Author: Michael W. Twitty"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others', and exploring different cultures, Twitty's book offers important insight into the journeys of Black Jews."--Library Journal"A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities."--BooklistThe James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism.As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.Koshersoul includes 48-50 recipes.
$28.99
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Marketplace Books Appetites: A Cookbook
Author: Anthony Bourdain, Laurie WooleverWritten with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer's first cookbook in more than ten years--a collection of recipes for the home cook.Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.About the AuthorBourdain, Anthony: - Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018. Woolever, Laurie: - Laurie Woolever is a writer and editor, and spent nearly a decade assisting Anthony Bourdain, with whom she coauthored the cookbook Appetites in 2016. She's written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator.
$40.00
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Marketplace Books Culinary Roots: Food from the Soul of a People
Author: Brenda L. JacksonSoul food dressed to the nines - that best describes the recipes in this collection. Flavored with stories that raised families from generation to another. The recipes are delightful twists to the favorite dishes of an Ohio born and Florida raised cook - Brenda L. Jackson. Down home meets elegant.
$25.00
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Marketplace Books Lagniappe Leftovers
Author: Susanne DuplantisSusanne Duplantis is out to save the world one leftover at a time. You'll think twice before ever throwing edible food away again!--Poppy Tooker, host of Louisiana Eats! radio show With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'--Adrian Miller, James Beard Award-winning author You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste.--Cynthia Graubart, James Beard Award-winning author Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.
$14.95
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Marketplace Books Kevin Belton's New Orleans Kitchen
Author: Kevin BeltonThe next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . . The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes. Kevin Belton's New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton's exciting flavors and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
$24.99
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Marketplace Books Cuisine, Texas: A Multiethnic Feast
Author: Joanne SmithPeople from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking.The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions.Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas.
$44.95
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Marketplace Books Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Author: Mason HerefordNEW YORK TIMES BESTSELLER - A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf "Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!"--Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.About the AuthorA native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appetít named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives. JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award-winning Eat a Little Better with President Obama's White House chef and senior policy advisor for nutrition policy, Sam Kass.
$30.00
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Marketplace Books United Tastes of the South (Southern Living): Authentic Dishes from Appalachia to the Bayou and Beyond
Author: Jessica DupuyFrom the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta Hot Tamales from Mississippi's alluvial plains, the food of the South is a multicultural melting pot. The dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or served in the heart of the Delta. In United Tastes of the South, food writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the Lonestar State to focus on the diverse cuisines of the American South. Her exploration of the regional dishes, cultural traditions, and nuances of cooking styles, spotlights why the South is considered one of the richest destinations on the American culinary landscape.About the AuthorDupuy, Jessica: - Fourth-generation Texan and freelance writer Jessica Dupuy is co-writer of Uchi: The Cookbook, in conjunction with James Beard Award winning chef Tyson Cole, and The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant. She is a certified sommelier and certified specialist of wine, member of Les Dames D'Escoffier of Austin, and is on the advisory board for the Wine and Food Foundation of Texas. Dupuy lives in Austin with her husband, her two duck tolling retrievers, and her son, Gus.
$32.00
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Marketplace Books United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
Author: Jessica DupuyThere are many things that are big in Texas: Wide open spaces, personalities, hair, but above all, there's flavor United Tastes of Texas is your geographical guide to Texas cuisine based on five distinct culinary regions: Central, Coastal, East, South, and West Texas; as well as the culinary influences brought by settlers from countries including Czechoslovakia, Germany, Mexico, and Spain. Each chapter starts with a brief history of the region, as well as plenty of interesting facts and bits of history including notes on cooking equipment, stories on local chefs and restaurants that have helped shape each of the regions, and pages of beautiful photography and imagery. But foremost is the food: 125 recipes featuring traditional and regional-specific dishes and cooking methods including Texan takes on Black-Eyed Peas, Skillet Cornbread, Shrimp Creole, Smoked Brisket, Smoked Tortilla Soup, and one of the most classically Texan dishes - Chicken Fried Steak, just to name a few. Whether you're a native Texan in need of recipe inspiration, a Texas ex-pat longing for a taste of home, or a culinary adventurer ready to explore the Lone Star State, United Tastes of Texas packs plenty of history, travel, and food into one bookAbout the AuthorJessica Dupuy is a fourth-generation Texan and a freelance writer with bylines in Texas Monthly, Texas Highways, Fodor's Travel, National Geographic Traveler, Imbibe, The Hollywood Reporter, and numerous Austin publications. She also was co-writer on Uchi: The Cookbook, in conjunction with James Beard Award winning Chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant. Her most recent cookbook collaboration was with Texas chef Jack Gilmore on Jack Allen's Kitchen: Celebrating the Tastes of Texas. She is a Certified Sommelier & Certified Specialist of Wine, member of Les Dames D'Escoffier of Austin, is on the advisory board for the Wine and Food Foundation of Texas, and is a lifelong Texan. Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, her son Gus, and daughter Ashlyn.
$24.99
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Marketplace Books Kiln to Kitchen: Favorite Recipes from Beloved North Carolina Potters
Author: Jean AndersonJean Anderson's new cookbook deliciously brings together two of her lifelong passions--great food and North Carolina pottery. Fans of both will celebrate. While always meant for one another, pottery and cooking are enjoying a new romance--many potters have introduced designs, glazes, and techniques that make pottery more versatile, while others continue making the traditional pie plates, casseroles, jugs, and mugs that made the state's pottery famous. Potters now routinely tuck recipes into everything from stoneware angel-food cake pans to salt-glazed bean pots, and Anderson has selected a treasury of 76 favorite recipes contributed by the twenty-four gifted North Carolina potters featured in this book.Following an introduction to the North Carolina pottery traditions and general instructions for cooking in clay, Anderson sets off on three tours, pinpointed on maps, that wind through the state's prime pottery regions--the Greater Triangle, Seagrove-Asheboro, and the Catawba Valley/Mountains. She profiles the featured potters, sharing their captivating backstories and favorite, fully tested recipes. How about trying Ben Owen's persimmon pudding, Mark Hewitt's South African beef bobotie, or Siglinda Scarpa's Italian fruit tart, to name just a few of the dishes that span the South and the globe. Beautiful photographs of recipes in their clay vessels will urge you to dig in. About the AuthorAnderson, Jean: - Jean Anderson, winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, is the author of more than a dozen cookbooks, most recently Crisps, Cobblers, Custards & Creams. After many years working in the New York City publishing world, she came home to North Carolina, bought an old house, and filled it with cookbooks and pottery.
$29.95
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Marketplace Books Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
Author: Howard MitchamA delightful book with excellent recipes . . . -Mimi Sheraton, New York TimesHugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.-Anthony BourdainCreole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.-TodayAbout the AuthorMitcham, Howard: - HOWARD MITCHAM, who died in 1996, was a renowned chef, poet, artist, and raconteur. He practiced the inventive art of New Orleans cuisine for three decades.
$16.95
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Marketplace Books Cross Creek Cookery
Author: Marjorie Kinnan RawlingsThe Classic Book on Southern Cooking First published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet. Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. Spiced with delightful anecdotes and lore, Cross Creek Cookery guides the reader through the rich culinary heritage of the deep tidal South with a loving regard for the rituals of cooking and eating. Anyone who longs for food -- and writing -- that warms the heart will find ample portions of both in this classic cookbook.About the AuthorRawlings, Marjorie Kinnan: - Marjorie Kinnan Rawlings (1896-1953) lived for twenty-five years in Cross Creek, Florida, the area that is the setting for The Yearling, which was awarded the Pulitzer Prize in 1939. She is the author of several earlier novels as well as a memoir, Cross Creek, which inspired the acclaimed motion picture of the same name.
$17.99
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Marketplace Books Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
Author: Eddie Hernandez, Susan PuckettSouthern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a "Top American Restaurant" USA Today called Taqueria del Sol "a runaway success." Bon Appétit wrote: "Move over, Chipotle!" The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special. About the AuthorBorn in Monterrey, Mexico, EDDIE HERNANDEZ is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun. SUSAN PUCKETT, the former food editor of the Atlanta Journal-Constitution, writes for Eating Well, National Geographic Traveler, and Atlanta Magazine.
$30.00
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The Local Palate Magazine | Spring 2023
Down the block? Over to the other side of town? How about a few states away? Here at the Local Palate, we can’t count the number of times a sandwich has been our purpose for visiting a place— and inevitably, we learn a thing or two along the way. Erin Byers Murray - Editor in Chief
$10.00
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Banner Butter Banner Butter Custom Bundle - 3 pack
Choose your three favorite Banner Butter flavors! Looking for more, create your own custom six-pack here. Flavors: Sea Salt Unsalted Smoked Sea Salt BBQ Cinnamon, Cardamom, and Ginger Honey Habanero Roasted Garlic, Basil, and Parsley *Banner Butter orders ship Monday-Wednesday. All orders placed after 4:00 EST on Wednesdays will ship the following Monday.
$35.00
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Banner Butter Banner Butter Custom Bundle - 6 pack
Choose your six favorite Banner Butter flavors! Want to start off smaller? Build your own custom three-pack here. Flavors: Sea Salt Unsalted Smoked Sea Salt BBQ Cinnamon, Cardamom, and Ginger Honey Habanero Roasted Garlic, Basil, and Parsley *Banner Butter orders ship Monday-Wednesday. All orders placed after 4:00 EST on Wednesdays will ship the following Monday.
$45.00
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Murhelvic Woodworks Pecan Wood Cutting Board - 12x21
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$240.00
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Murhelvic Woodworks Pecan Wood Cutting Board - 14x27
Handmade live-edge cutting and charcuterie boards made of wood from felled Southern pecan trees from maker, Murry Thompson's, family farm that he recovered after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the uniquely intricate lines and vibrant colors that you see in the boards. The handles are hand-wrought solid copper or coated iron, and each board is reversible with grooves cut in the cutting board side to reduce mess. Each board is finished with at least 6 layers of food-safe coating. Boards may be washed gently by hand with mild soap and dried. Wet/dry sandpaper and olive oil or butcher block oil may be used, should finish need restoring.
$270.00
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Murhelvic Woodworks Pecan Wood Cutting Board - 10x24
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$260.00
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Murhelvic Woodworks Pecan Wood Cutting Board - 12x24
Handmade live-edge cutting and charcuterie boards made of wood from felled Southern pecan trees from maker, Murry Thompson's, family farm that he recovered after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the uniquely intricate lines and vibrant colors that you see in the boards. The handles are hand-wrought solid copper or coated iron, and each board is reversible with grooves cut in the cutting board side to reduce mess. Each board is finished with at least 6 layers of food-safe coating. Boards may be washed gently by hand with mild soap and dried. Wet/dry sandpaper and olive oil or butcher block oil may be used, should finish need restoring.
$270.00
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Murhelvic Woodworks Pecan Wood Rounded Edge Cutting Board - 15x17
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$180.00
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