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  • Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Council, Erika

    Marketplace Books Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes

    Author: Erika CouncilA love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes. Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking. Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything "Bagel" Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).About the AuthorErika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation's Sunday Supper South. She lives in Atlanta, Georgia.

  • The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients by Mowbray, Scott

    Marketplace Books The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

    Author: Scott Mowbray, Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.About the AuthorAnn Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article "Mississippi Chinese Lady Goes Home to Korea" and one with Scott Mowbray, for writing The New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.

  • DaySol Coffee Blend Gift Box

    DaySol Coffee Lab Blend Box

    Gift a taste of DaySol Coffee Lab's best to yourself or a loved one. Perfect for festive occasions, the Signature Blend Gift Box features a curated selection of their standout blends. Each box contains three 4oz bags, offering a delightful tasting journey.

  • DaySol Coffee Lab Barrel Reserve 8oz Whole Bean Coffee Bag

    DaySol Coffee Lab Barrel Reserve | 8oz Bag

    Drawing inspiration from the heart of South Carolina, DaySol Coffee Lab's Southern Barrel Reserve whole bean coffee is a classic southern fusion of coffee and whiskey. Aged in freshly emptied whiskey barrels and fine-tuned to bring out the best of both worlds, this blend is a testament to southern heritage, innovation, and camaraderie. Enjoy it as a standalone, with milk, or as the perfect touch to a coffee cocktail. It's an experience reminiscent of tranquil porch-sittings and nostalgic conversations.

  • Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina by Barnett, Rachel Gordin

    Marketplace Books Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina

    Author: Rachel Gordin Barnett, Lyssa Kligman Harvey A poignant--and delicious--compendium of South Carolina Jewish life revealed through food and story Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources--Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel--and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture. On the southern Jewish table, many cultures are savored. Extensively illustrated with original and archival photographs, Kugels & Collards collects includes more than eighty recipes from seventy contributors. Barnett and Harvey draw on family cookbooks and troves of personal recipes and highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as adaptations of southern favorites such as peach cobbler, plus modern fusions like grits and lox casserole, and of course kugels and collards. Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories. 

  • No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating by Kennedy, Alicia

    Marketplace Books No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating

    Author: Alicia KennedyA culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to? In No Meat Required, author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations - raises distinct questions about the meanings and goals of plant-based eating. Kennedy--a vegetarian, former vegan, and once-proprietor of a vegan bakery--understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart.About the AuthorAlicia Kennedy is a writer from Long Island now living in San Juan, Puerto Rico. Her work on food and culture has been published in the New York Times, the Washington Post, T: The New York Times Style Magazine, Eater, Bon Appétit, and many other publications. She has a newsletter titled "From the Desk of Alicia Kennedy," where she publishes essays, cultural criticism, a podcast, and recipes.

  • Ed Mitchell's Barbeque Cookbook by Pitmasters Ed and Ryan Mitchell

    Marketplace Books Ed Mitchell's Barbeque

    Author: Ed Mitchell, Ryan Mitchell, Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

  • Egg Rolls & Sweet Tea Cookbook by Natalie Keng - Asian Inspired, Southern Style

    Marketplace Books Egg Rolls & Sweet Tea: Asian Inspired, Southern Style

    Author: Natalie Keng Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table with the best from various cultures, cooking styles, and comforting foods. Ni hao, y'all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng's personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. With recipes like Fried Chicken Spring Rolls With Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Georgia Bourbon Coca-Cola Meatloaf, Golden Milk and Sorghum Hot Toddy, and of course, several recipes for egg rolls and sweet teas. About the Author Natalie Keng is a pioneer in the area of innovative leadership development and is the Founder and CEO ("Chief Eating Officer") of Global Hearth, a multi-faceted business that leverages the power of food and culture to promote team-building and employee engagement in support of corporate initiatives through its Cooking Up a Better World platform of inspiring, interactive, and impactful presentations, tours and events. Locally known as the Chinese Southern Belle, Keng is the creator of an award-winning line of Georgia-grown, Asian-inspired sauces (launched at Whole Foods Market) that feature natural ingredients and harken old family recipes, earning her the title The Sauce Maven. Before starting her own business, Keng was a strategic marketing executive in a Fortune 100 corporation. She has also headed leadership development and diversity teams for national non-profit organizations and served in public office. Keng is a recipient of the Greater Women's Business Council's Trailblazer Award and was appointed to serve on the Governor's Health Task Force. A graduate of Vassar College, Keng holds a Master of Public Policy from the Harvard Kennedy School of Government. This is her first book. She lives in her hometown of Smyrna, Georgia.

  • Woodster Bitters Cilantro Lime Bitters

    Woodster Bitters Woodster Cilantro Lime Bitters

    Celebrate the refreshing essence of summer with Woodster's Cilantro Lime Bitters. Crafted with a savory note of cilantro and the zesty freshness of lime, these versatile bitters are ideal for tall, cold drinks, and can turn simple seltzers or gin-based cocktails into all-day sipping pleasures.

  • Woodster Bitters Chai Bitters

    Woodster Bitters Woodster Chai Bitters

    Embrace a symphony of spices with Woodster's Chai Bitters, infused with black tea, ginger, cardamom, cinnamon, clove, and black pepper. A few drops of these bitters elevate your cocktails or even a glass of milk and sugar. Unlock a world of delightful flavors with this exotic blend.

  • Woodster Aromatic Bitters

    Woodster Bitters Woodster Aromatic Bitters

    Discover the magic of Woodster's Aromatic Bitters, a masterful blend that intensifies flavors, balances acidity, and enhances spirits. Not only do these bitters cleanse the palate, but they also aid in digestion. Elevate your cocktails and indulge in a unique sensory experience.

  • Bowen's Island Cocktail Sauce

    Food for the Southern Soul Bowen's Island Cocktail Sauce

    Get a taste of the historic Bowen's Island Restaurant in your own kitchen with the Bowen's Island Cocktail Sauce. It's the perfect complement to their fresh oysters and fried shrimp, and it will be the perfect complement for your seafood meals at home.

  • Pickled Pink Smokin' Okra 2-Pack

    Pickled Pink Foods Smokin' Pickled Okra | 2-pack

  • Pickled Pink Pickled Peaches 2-Pack
  • Haand Tableware Ripple Pasta Bowl in White

    Haand Ripple Large Pasta Bowl - Matte White

    Introducing the Ripple Large Pasta Bowl: a versatile and stylish addition to your culinary experience. This low-slung bowl is designed to enhance your dining rituals, whether you're enjoying a comforting bowl of pasta, savoring a hearty soup, or presenting an array of appetizers. The Ripple Large Pasta Bowl boasts an aesthetic reminiscent of hollowed-out river rocks, adding a touch of nature's elegance to your table.

  • Haand Short Mug in Birch

    Haand 8oz Short Mug | Birch

    The Birch Short Mug is inspired by the cherished design of classic tin camping mugs known for their compact and sturdy shape. We have meticulously crafted these mugs to embody the perfect balance of form and function. It possesses just the right amount of leverage for a satisfying sip and confidently rests on any table or workbench. But that's not all—the Short Mug also boasts a lower center of gravity, adding an extra layer of security to prevent accidental spills. Its clever design makes it more resistant to tipping over, providing peace of mind during busy moments.

  • Haand Ripple Dinner Plate in Matte White

    Haand 8.5" Ripple Salad Plate | Matte White

    The Ripple Salad Plate is the stunning centerpiece of the Ripple Dinnerware line. Meticulously crafted to showcase its functionality and elegance, this exquisite piece is designed to perfectly cradle your main dish. The captivating organic lines evoke the serene beauty of a flat river rock, ensuring that each place setting becomes a truly unique work of art. With its graceful low rim and fluid outlines, the Ripple Collection effortlessly adds a painterly touch to your tablescape, transforming every meal into a feast for the senses. 

  • Haand Ripple Dinner Plate in White

    Haand 11" Ripple Dinner Plate | Matte White

    Introducing the centerpiece of the remarkable Ripple Dinnerware line, the Ripple Dinner Plate. Crafted to elegantly cradle your main course, this plate embodies the essence of nature with its captivating organic lines reminiscent of a smooth river rock. Each place setting becomes a work of art as the unique characteristics of the design shine through. With its low rim and graceful, fluid outlines, the Ripple Dinner Plate adds a painterly touch to your tablescape, transforming every meal into a visual masterpiece.

  • Haand Ripple Side Plate in White

    Haand 6" Ripple Side Plate | Matte White

    Designed with the perfect size for appetizers and desserts, the Ripple Side Plate boasts a unique, slightly skewed circular shape that exudes a relaxed and organic vibe. With their low rim and graceful, fluid outlines, it is a masterpiece that adds a painterly touch to your tablescape. Elevate your dining experience with the Ripple Collection's harmonious blend of form and function.

  • Elderflower Tonic

    Jack Rudy Cocktail Co. Elderflower Tonic

    Jack Rudy's updated tonic formula with more body and a bold finish that lends itself to bolder spirits such as tequila, bourbon and rum, while still pairing well with its classic companion, gin.

  • Vegetable Revelations: Inspiration for Produce-Forward Cooking by Satterfield, Steven
  • Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family by Hayward, Tim

    Marketplace Books Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family

    Author: Tim HaywardThe Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to "low and slow", but you can treat it like a konro, mangal, forno, parilla, comal, tandoor, or hāngi and create a plethora of international dishes of restaurant quality. The EGG can be the linchpin of a successful outdoor event, giving you the confidence to cook beyond your normal repertoire, but it can also create occasions--whether it's a spontaneous supper for 2 or a celebration for 22, the EGG brings soul and enjoyment to cooking, culminating in a memorable experience. Master Tacos Asado for friends and family, rustle up Skillet Macaroni Cheese for a cosy night in, present Porchetta for an Italian feast, or serve up a Grilled Octopus Salad for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you'll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking and food the same way again. "Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There's nothing else quite like it." Tom KerridgeAbout the AuthorTim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times and a panellist on on BBC Radio 4's The Kitchen Cabinet. He has written and presented a series of multi-part radio documentaries for the BBC, including "What If We Stopped Buying Stuff And Started Making It?" (2019) and "The Gut Instinct - a social history of bowels" (2018). He won the Guild of Food Writers "Food Journalist of the Year" in 2014 and 2015, and is nominated for "Food Writer of Year" 2022, top Restaurant Reviewer of 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. Tim is co-owner of Fitzbillies, a cafe and bakery in Cambridge, UK. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017), Fitzbillies (2019), Loaf Story (2020), and Charcuterie from Scratch (2021).

  • Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron

    Marketplace Books Franklin Smoke: Wood. Fire. Food. [A Cookbook]

    Author: Aaron Franklin, Jordan MacKayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from "How do I smoke a whole turkey?" to "What kind of wood should I use?"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.About the AuthorOne of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.

  • 9 Inch Pro Roaster

    Blanc Creatives 9 Inch Pro Roaster

    A lightweight roaster with a small footprint. Great for baking, stove-top eggs, frittatas, small roasts, and for dishes served tableside. 

    $240.00


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