This collection was generated by the Seguno app for use in email marketing and is not available on any sales channels. By default, it is configured to show your best-selling products that are in stock and not free.
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.
$26.00
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.
$20.00
Marketplace Books Vegetable Revelations: Inspiration for Produce-Forward Cooking
Author: Steven Satterfield
$50.00
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).
$40.00
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](//localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
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.
$35.00
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
Marketplace Books The Foxfire Book of Appalachian Cookery
Author: T. J. SmithFrom springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984--one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia--the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia. About the AuthorT. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana-Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking--Audrey, in Nashville. He is featured in Chef's Table on Netflix.
$26.00
Marketplace Books Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
Author: Maneet Chauhan, Jody Eddy"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."--Padma Lakshmi, host and executive producer of Top Chef and Taste the NationIACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network - Salon - Epicurious - Garden & Gun - Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan.In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.About the AuthorManeet Chauhan is a James Beard Award-winning chef whose restaurants include Chauhan Ale & Masala House, Tànsuŏ, The Mockingbird, and Chaatable, all in Nashville. Prior to becoming an executive chef and judge on Food Network's Chopped, Maneet worked in some of the finest hotels in India before moving to the U.S. to study the culinary arts. She lives in Nashville with her family. Jody Eddy is a food and travel writer whose work has appeared in Saveur, Food & Wine, Vogue, and more. She coauthored the IACP award-winning cookbook North and the James Beard-nominated cookbook Come In, We're Closed.
$35.00
Marketplace Books Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch
Author: Jason Roy, Carolyn Roy Learn the secrets for making the best breakfast, lunch, and everything in between. At Biscuit Head, people line up around the block for the pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and addictive sides. Now you can impress your family and friends with the same recipes at home Start by finding your favorite biscuits. In addition to the iconic classic, you'll find the best Gluten-Free Biscuit ever, the crowd-pleasing Beer City Biscuit, and more. Then top them with a crazy good selection of gravies, preserves, honeys, and butters. You can also go big and stack biscuit sandwiches like Mimosa Fried Chicken with Sweet Potato Chai Butter and Sriracha Slaw. If you're skipping the meat, try the Fried Green Tomatoes with ChevreDressing, Collards Callaloo, Okra Hush Puppies, or Quinoa Scramble. For dessert - because brunch should always end with dessert - whip up Biscuit Donut Holes with Lemon Curd, Biscuit French Toast, or Chocolate Biscuit Bread Pudding. Whether you're an adventurous eater or just after a picture-perfect brunch spread, Biscuit Head has what you crave. About the Author Husband and wife team Jason and Carolyn Roy opened the original Biscuit Head restaurant in Asheville, North Carolina, to share their love of Southern cooking, their inspiration from travel, and their commitment to local foods. The restaurant has been packed since day one and widely featured in the media, including the New York Times, Food & Wine, USA Today, Garden & Gun, Paste, and Eater.com. The Roys opened the second location of Biscuit Head, also in Asheville, in 2014, and their first South Carolina location, in Greenville, in 2016. All Biscuit Head locations strive to have as light a carbon footprint as possible and participate in local charitable events. Find them online at: www.biscuitheads.com
$30.00
Omni Coffee Brands King Dark Roast Coffee
Experience the regal indulgence with the King Omni Coffee, a blend that's perfect for coffee lovers who want to feel like royalty. Made from the finest coffee beans, this dark roasted blend delivers a smooth, rich, and flavorful cup of coffee that will leave you wanting more. With its bold flavor and high caffeine content, this blend is perfect for those who need a powerful pick-me-up in the morning or crave an energizing boost in the afternoon. Every cup of Omni King Coffee is crafted to perfection, ensuring a consistent and delicious flavor every time. Savor the taste of luxury with every sip of Omni King Coffee, fit for a king or queen.
$28.00
Omni Coffee Brands Countess Alexandria Blueberry Lavender Syrup
Indulge in the sweet and soothing Countess Alexandria Blueberry Lavender Syrup from Omni Coffee Brands. This delectable syrup is the perfect addition to your morning coffee, delivering a refreshing and relaxing flavor experience with every sip. Crafted with only the highest-quality ingredients, the blueberry lavender syrup is a breath of fresh air that will awaken your senses and tantalize your taste buds. The sweet-herbal flavor profile is perfectly balanced, making it the ideal syrup for any coffee lover looking to enjoy the taste of summer all year long. Add this delicious syrup to your cart today and experience the ultimate coffee indulgence.
$18.00
Marketplace Books 100 Million Years of Food
Author: Stephen LeA Fascinating Tour Through the Evolution of the Human Diet and How We Can Improve Our Health by Understanding Our Complicated History with FoodThere are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods---and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.About the AuthorStephen Le is currently a Visiting Professor in the Department of Biology at the University of Ottawa. He received a Ph.D. in Biological Anthropology from the University of California, Los Angeles in 2010 where he was a recipient of a UCLA Chancellor's Fellowship and a National Science Foundation grant for his fieldwork in Vietnam. 100 Million Years of Food is his first book.
$26.00
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
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
Marketplace Books The Southern Baking Cookbook: 60 Comforting Recipes Full of Down-South Flavor
Author: Jenn DavisRustic Treats That Taste Like HomeNorth Carolina native and award-winning Two Cups Flour blogger Jenn Davis knows the key to Southern baking--think fresh fruit, real sugar and full-fat buttermilk. And with this standout book, anyone, anywhere can experience some down-south magic. Jenn blends her Southern sensibilities with a unique approach to flavor, reimagining crowd-pleasing classics with a twist. You'll learn to make fluffy Blueberry Buttermilk Malt Pancakes and Mountain Molasses Cornbread, Pumpkin and Sweet Potato Pie and Chorizo-Jalape o Scones. Plus, these easy-to-follow recipes feature must-have tips for mastering pie crust, layer cakes, cookie dough, quick breads and more. Impress your friends and family with festive Vanilla-Bourbon Marshmallows or a citrusy Sunshine Pie passed down for generations. Jenn's creative use of everyday ingredients and clear, step-by-step instructions make each treat perfect for beginner bakers and pastry pros alike. No matter where you live, these sweet and savory bakes will bring a touch of Southern comfort to your kitchen About the AuthorJenn Davis is the photographer, food stylist and recipe developer behind the blog Two Cups Flour. She was a Saveur Best Blog Photography winner and Best Baking Blog finalist. Her work has been featured by the Food Network, Bake from Scratch, feedfeed and Where Women Cook, among others. She lives in Louisville, Kentucky.
$25.00
Marketplace Books The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes
Author: Alex Snodgrass#1 Wall Street Journal BestsellerNew York Times BestsellerIt's comfort food--redefined! Here are healthy meals the whole family can enjoy, night after night . . .What does comfort mean in The Comfortable Kitchen? For Alex Snodgrass, New York Times bestselling author of The Defined Dish, bringing her family around the table to share a home-cooked meal is a favorite way to show love. Her recipes are designed to bring joy into that display of affection, from your own comfort cooking to your loved ones' delight at the delicious flavors, to knowing that you're caring for your family's nutrition with each bite.Though many of her meals are fully paleo compliant, or at the very least paleo-ish, there are plenty of other recipes with simple, flexible ingredient swaps for a cleaner meal when desired--perfect for people who are enjoying their "food freedom" stage of their health journey. And for those who have dietary restrictions, Alex clearly marks each recipe as gluten-free, dairy-free, grain-free, and paleo, as appropriate.Alex brings back the joy of being in the kitchen for those at all levels of cooking skill and provides food for every occasion, with soups, salads, pasta, vegetarian and non-vegetarian mains, apps, and sides ranging from one-pot meals to not-so-junky junk food--and even cocktails and desserts--with recipes including: Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsTexas Style Brisket TacosHerby Green Olive Pasta with FetaSheet Pan Honey-Sesame CauliflowerClayton's Margarita7-Ingredient Almond Butter CookiesWith 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make.
$32.00
![Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook] by Husbands, Andy](//localpalatemarketplace.com/cdn/shop/products/pitmaster.jpg?crop=center&height=645&v=1679755691&width=645)
Marketplace Books Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]
Author: Andy Husbands, Chris HartStep up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation--the cornerstone of all successful barbecue recipes--using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy's secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que) About the AuthorAndy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which acknowledged him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection, and The Fearless Chef. Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.In the world of barbecue, 17th Street Barbecue pitmaster Mike Mills is affectionately known as "The Legend." Called "America's most-revered barbecue restaurateur," he's a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine, as well as Grand Champion at The Jack. Mike is the most decorated pitmaster in America. He has been inducted into the Barbecue Hall of Fame, named a Pioneer of Barbecue at the Jack Daniel's World Invitational, and awarded the National Barbecue Association Award of Excellence. He's the only pitmaster in the world with top-security clearance to board Air Force One and whose oral history was recorded for posterity at the Smithsonian Institute.Amy Mills was raised up on smoke, sauce, and Magic Dust(R). Heiress to the 17th Street Barbecue empire, she's the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She's a featured judge on various barbecue shows such as Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family's own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016. Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their next book, Praise the Lard, will be published in May 2017.
$32.00
Seaside Grown Carolina Blonde BBQ Sauce
A delightful blend of sweet and tangy yellow mustard with a cracked peppercorn finish, Seaside Grown's Carolina Blonde BBQ Sauce hits the spot every time.
$8.00
Seaside Grown Blackwater Hot Sauce
When the heat is a must and the devil in you is calling, you can't go wrong with Seaside Grown's Blackwater Hot Sauce for that flaming kick.
$8.00
Seaside Grown Blueberry Ghost Pepper Jam
The perfect combo of sweet on the front end and spicy on the back end, Seaside Grown's Blueberry Ghost Pepper Jam is a great addition to any appetizer creation.
$6.00
Seaside Grown Spicy Garden Style Salsa
Seaside Grown's Spicy Garden Style Salsa will have those appetizers hitting on a whole new level with a perfect addition of spice to the already delicious salsa.
$7.00
Marketplace Books Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery
Author: Brian Noyes, Nevin MartellA charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious--from breakfast to dessert. Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please "I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack ObamaAbout the AuthorBrian Noyes is the founder of Red Truck Bakery in Marshall, Virginia. He is the former art director of several national magazines including Smithsonian, Preservation, and House & Garden.
$27.00
Marketplace Books Grits: A Cultural & Culinary Journey Through the South
A Signed Copy of Grits: A Cultural and Culinary Journey Through the South For food writer and the Local Palate’s editor in chief Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities—something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed. Suddenly the boring side dish of her youth held importance, nuance, and flavor. Murray decided to do some digging to better understand the fascinating and evolving role of grits in Southern cuisine and culture as well as her own Southern identity. From Murray’s personal journey, comes GRITS: A Cultural and Culinary Journey Through the South (St. Martin’s Press). Murray takes the reader behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South’s interest in and obsession with this dish. What she discovers, though, is that beyond the culinary significance of grits, the simple staple leads her to complicated and persisting issues of race, gender, and politics.
$31.00
Still There Shine Sauce Veggie Rub Kit
Still There Shine Sauce's Veggie Rub Kit includes their Blackening, Sizzlin' and Wing Goop Rubs.
$20.00
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Franklin, Aaron](http://localpalatemarketplace.com/cdn/shop/files/franklin-smoke.jpg?crop=center&height=645&v=1685642001&width=645)
![Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook] by Husbands, Andy](http://localpalatemarketplace.com/cdn/shop/products/pitmaster.jpg?crop=center&height=645&v=1679755691&width=645)
