Author: Nathalie Dupree, Cynthia Stevens Graubart Nothing Says Comfort Like A Southern Biscuit Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits. She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina. Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40 Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use.Award: Pat Conroy Southern Book Prize - FinalistAbout the AuthorDupree, Nathalie: - Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.Graubart, Cynthia Stevens: - Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
$27.00
Author: Katie MosemanTo be "fixing to" means that you're planning to do something. For Southerners, "fixing to" isn't just an interesting turn of phrase--it's a whole state of mind. Others might say they're about to eat, but Southerners say they're fixin' to eat. Whether you're new to Southern cookery, or just looking for new inspiration, this bounty of homestyle recipes from breakfast to dessert (and every meal in between) is sure to make your mouth water. Between courses, "Libation Lessons" will show you how to pair Southern food with your favorite beer, wine, and spirits. Add a little bit of love--the secret ingredient that makes good food great--and you'll be Fixin' to Eat Recipes include: Buttermilk Drop Biscuits Cornmeal Gravy Fresh Strawberry Cream Cheese Sweet Potato Muffins Buttermilk Pancakes and Cinnamon Infused Maple Syrup Citrus Pecan Quick Bread Pimento Cheese Stuffed Peppers Grilled BLT Potato Salad Stacks Honey Berry Blue Cheese Ball Coca-Cola Salad Tarragon Goat Cheese Deviled Eggs Cream Cheese and Pimento Pepper Stuffed Celery Iceberg Wedge Salad Buttermilk Dressing Croutons Everything Cream Cheese Balls Turnip Green Soup Kentucky Hot Brown Ham Sliders Baked Pecan Chicken Nuggets with Honey Mustard Dipping Sauce Pimento Cheeseburger Muffuletta Sandwiches Honey Cola Ham Crispy Fish Sticks with Spicy Tartar Sauce Prime Rib Roast Chicken Salad Slow Cooker Pork Barbecue Sandwiches Creole Beef Tenderloin Salmon Patties Apple Cider Pork Roast Tuna Salad Sandwiches Grilled Pimento Cheese Sandwiches Squash Casserole Baked Beans with Bacon Creamy Coleslaw Sweet Cornbread Creole Spiced Potato Bake Ham and Macaroni Salad Boiled Corn on the Cob Chow Chow Relish Fried Okra Black-Eyed Peas Broccoli Casserole Succotash Collard Greens Orange Cranberry Sauce Blackberry Crumble Old-Fashioned Peanut Butter Ice Cream Bourbon White Chocolate Brownies Traditional Bread Pudding Apricot Hand Pies Crustless Pumpkin Pie with Orange Flavored Whipped Cream The Perfect Brownies Butterscotch Pudding Apple Dumplings Oven Baked S'Mores Upside Down Peach Bread Pudding Self-Crust Coconut Pie Spiced Pecans Bourbon Honey Milk
$17.00
Author: Sallie Ann RobinsonSallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.Reflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. About the AuthorRobinson, Sallie Ann: - Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.
$22.00
Author: Bill NealThis delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.) About the AuthorNeal, Bill: - Bill Neal (1950-1991), who founded the Chapel Hill restaurants La Residence and Crook's Corner, was considered one of the nation's most talented young chefs. His influence continues today as chefs and home cooks across the country turn to his traditional southern recipes for guidance and inspiration. Neal was author of Bill Neal's Southern Cooking, coauthor of the Good Old Grits Cookbook, and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.
$27.00
Author: John EgertonHailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one. About the AuthorEgerton, John: - John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the Washington Post, Saturday Review, New York Times Magazine, Atlanta Journal-Constitution, and many other publications. He is author or co-author of more than a dozen books, including The Americanization of Dixie and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South.
$38.00
Author: Elizabeth WiegandMore than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina's coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.About the AuthorElizabeth Wiegand is a North Carolina native and author of The New Blue Ridge Cookbook. Her articles on food, travel, and design have appeared in the Washington Post, Southern Living, Our State, and Edible Piedmont. She maintains a blog at CarolinaFoodie.blogspot.com, and is a member of the Southern Foodways Alliance. She has been cooking, fishing, sailing and searching for good food along NC's coast for over four decades. Wiegand, a farmer's daughter, grew up landlocked on a farm that's been in her family since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. She's traveled and eaten her way though France, the Caribbean, Central America, and all over the United States, and shares her love of cooking, collecting food stories and spreading the gospel of eating local by teaching, speaking, and television cooking demo's. She lives in Raleigh, NC.
$32.00
Uniquely smoked on the hills of Oaxaca, this tomatillo-based salsa brings a hint of campfire smokiness and a hint of sweet raisin. Perfect for adding depth to richer dishes and meats
$12.00
Barlow's Foods hand-crafted Original Pancake Mix is made using organic and whole ingredients. The mix makes delicious light and fluffy pancakes - perfect for all your breakfast traditions.
$15.00
Raspberry Sun Tea Tin comes with three 1-gallon tea bags (perfect for your pitcher!). Tea. Water. Pitcher. Sun. Done. This is a bold and fruity black tea that's naturally sweet. While tea is hot, stir in a little cane sugar to complement rich flavors. Serve over ice.
$18.00
Bourbon Barrel Foods Black Raspberry Jam is jam-packed with flavors of sweetness and fruit. This is made with simple ingredients: hand-picked black raspberries, sugar, lemon juice, and a hint of vanilla extract. This jam is great for breakfast foods like pancakes, toast, and biscuits. Use it in desserts as a topping for cheesecake, ice cream, and other pastries. The Black Raspberry Jam comes from Bourbon Barrel Foods partnering with Joyce and Charlie Pinson of Friends Drift Inn in Pikeville, Kentucky, to bring a delicious spread to your table. Friends Drift Inn is a family business on the mission of “Growing a Good Life in Appalachia” with their organic products.
$17.00
You could spend hours laboring in the kitchen – coring apples, waiting as they slow cook throughout the afternoon. Or, you could turn to a jar of Charleston Favorites Cinnamon Apple Butter for the immediate taste and scent of fall in your kitchen. Rich and creamy, the addition of cinnamon brings a warming spice reminiscent of apple cider and stewed apples to this delectable cinnamon apple butter.
$8.00
With the Local Palate Marketplace gift card, you can support your favorite Southern brands and businesses all in one place. Our gift card makes a great gift for friends or family who love the South.
$25.00
All the flavor of your favorite bloody mary cocktail in a crunchy, salty snack. Made with the same zesty ingredients you'd find in a bloody mary—minus the booze—these kettle chips pack the perfect punch. They're an addictive snack that'll hit the spot anytime, whether you're hosting a party, watching a movie, or heading out on a road trip. Made by Lowcountry Kettle Chips in Charleston.
$24.00
This 16-ounce tin of Hubs Peanut Brittle is made locally, in Virginia, by the Hubbard Peanut Company. This peanut brittle is a must-have for the holidays and year-round. It makes for the perfect gift or sweet snack during the winter months. This Peanut Brittle is a Hubbard family favorite. After harvesting the peanuts, the Hubbards would historically save some extra and made this same brittle recipe for the holidays. Not just anyone can make peanut brittle of this quality. The Hubs workers manually stir the peanuts, mixed with sugars, butter, and extracts, constantly so no part of the brittle is uneven. The workers also make sure that all the brittle stays at the same temperature throughout the process, so no piece is under or overcooked. However, you’ll realize that all of this effort and attention to create this perfect tin of Peanut Brittle is worth it after you try the Brittle for the first time
$28.00
Founder of Bourbon Barrel Foods, Matt Jamie — America’s only micro-brewed soy maker and gourmet spice company owner tells his story through his love of cuisine in his “Eat Your Bourbon” hardcover cookbook. Learn how this not-so-Southern chef went from being a stay-at-home dad to selling his bourbon barrel aged soy sauce to Japan. Matt gives insight into his company Bourbon Barrel Foods, mingles with award-winning chefs, and shares his range of recipes using his handcrafted products. His company mantra, “Eat Your Bourbon” integrates cuisine from his travels abroad with the comforting flavors reminiscent of the Bluegrass state. Organized by courses, with a distinct bourbon flair, the mouthwatering recipes are easy for a cook with any skill level to replicate. Eat Your Bourbon is a beautifully designed and colorfully photographed must-have cookbook that celebrates the unique range of Kentucky’s Bourbon Country. From starters, to desserts, to — of course — drinks, Matt Jamie makes eating your own bourbon easy. They use reclaimed barrels straight from Kentucky’s finest bourbon distilleries as a smoking and aging agent. Their popular “EAT YOUR BOURBON” slogan embodies this idea and has catapulted many of their products to the forefront of the culinary scene.
$40.00
Try Bourbon Barrel Aged Madagascar Vanilla Extract from Bourbon Barrel Foods for all baking needs. The vanilla extract is aged in bourbon barrels that are directly from Kentucky’s best distilleries. Aging in the white oak barrels results in a flavor that is rich, sweet, and aromatic in vanilla with a hint of bourbon. The best part is that it reflects some Southern heritage and charm of the Bluegrass State.
$30.00
