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“A guide to the chefs and food making up Nashville’s vibrant rolling restaurant scene . . . stalker-worthy trucks offer comfort food and Southern favorites.” —Tennessean
Nashville’s best eats have been brought to the streets. The city’s booming food truck trend is part of what makes central Tennessee a culinary destination and a hub for all things food. These mobile menus have...Author
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Food, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place--from homey mom and pop cafes to chic new eateries. The New Nashville Chef's Table features recipes for the home cook from the city's most celebrated eateries alongside beautiful photography.
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If it seems like Nashville is everywhere these days--that's because it is. It's on TV, GQ recently declared it "Nowville," and it's become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter. In Nashville Eats, more than 125 mouthwatering recipes reveal why foodies are headed South for Nashville's hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chow chow,...
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"The heart of this cookbook is the collection of The Studio Mama's menus, each specially created for an artist who recorded at Southern Ground Nashville, Zac Brown's studio. Rebecca Wood had the pleasure of roasting pastured chickens, simmering rich vegetable stews, tossing hearty salads, baking sweet treats, and making friends with many of your favorite musicians. Put on some music and partake in her experiences through these stories and recipes."...
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"Nashvillians have a special appreciation and pride in both the low and high culture of their city--a mix of divey, soulful magic and innovative new South that make this city great. It's a variety that shows up in the music, for sure, but also in the food. So just as Nashville attracts creative musicians of all types (who just might be filling your wine glass at dinner), Music City also has been drawing creative cuisines, too. The hot chicken and...
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For acclaimed Australian chef Aaron Turner, hot chicken isn't just food - it's salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love...
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Nashville is delicious. While the rest of the world may see us as Hot Chicken City, we know better. We know our town is bursting with a diverse array of cuisines and cultures -- like smoked-for-days barbecue, expertly prepared seafood, rule-breaking 13-course tasting menus, pizza baked in a 4.5-ton brick oven named Enrico, world-renowned meat-and-threes, traditional Ethiopian dishes served atop piping-hot injera, innovative takes on Indian street...
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Abstract: An artificially assembled collection of printed and manuscript cookbooks produced in the 19th, 20th, and 21st centuries from individuals and organizations, most of them from the Nashville or Middle Tennessee area.
Scope and content: Leonora Sophia Galby's cookbook, spanning the period from 1870 to 1938, includes a variety of recipes, including some from other cooks, hand-written in a pre-printed blank book for that purpose. It is possible...
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Scope and content: Oral history interview with Nashville businessman Douglas B. Havron, conducted 4 April 2007 by James T. Havron as part of the Library Interviews series of the Nashville Public Library's Nashville Business Leaders Oral History Project. During the 95 minute interview, Havron discusses such topics as his childhood and education growing up in Nashville; his family; his early aspiration to become the director of marketing for the...
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Scope and content: A collection of recipe sheets produced by the Home Service Department of the Nashville Gas and Heating Company from 1947 to circa 1953. Many recipe sheets have indications that they may have been broadcast on WLAC radio. Most sheets contain recipes, but often they are supplemented with general cooking or household tips, including such topics as how to host parties, holiday preparations, and other subjects, as well as occasional...
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