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“The one food book you must read this year."
—Southern Living
One of Christopher Kimball’s Six Favorite Books About Food
A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades
Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum...
—Southern Living
One of Christopher Kimball’s Six Favorite Books About Food
A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades
Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum...
Author
Description
"Whether it's in the making, the gathering, or the tasting of something truly delicious, this collection of recipes from Magnolia Table, Volume 3 is an invitation to savor every moment. In Joanna's first cookbook, the #1 New York Times bestselling Magnolia Table, she introduced readers to her favorite passed-down family recipes. For her second cookbook, Magnolia Table, Volume 2, she pushed herself beyond her comfort zone to develop new recipes for...
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A compilation of sixty-five of the greatest cake recipes from the South, plus plenty of baking tips, from the author of Southern Pies.
It's time to relax on the porch swing and feast your eyes on some of the tastiest cakes you'll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi...
It's time to relax on the porch swing and feast your eyes on some of the tastiest cakes you'll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi...
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"The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the bestknown chef of one of the world's most beloved cuisines. This collection of recipes for the home kitchen shares the very best versions of the foods we love from the author of Heritage, winner of both James Beard and IACP awards, and a New York Times bestseller with over 106,000 copies in print. Brock is also a serious...
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"I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created 'Southern Plate' so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook -- just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding,...
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A New York Times Bestselling AuthorFrom the author of All Over but the Shoutin' comes a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Through seventy-four mouthwatering family recipes for classic southern dishes passed down through generations, Bragg preserves his heritage by telling the stories that framed his mother's cooking and education from childhood...
Description
"The South is rich in many traditions, and one of its most important is baking. From creating the perfect biscuit to accompany Sunday Dinner, or baking the perfect pie to welcome a new neighbor, baking in the South is about more than just creating something delicious, it's about sharing special times with family and friends. Now, the experts at Southern Living magazine deliver the ultimate compendium of the South's most cherished recipes for such...
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From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified...
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified...
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"What is sweetness? It's life: Memories made in our parents' and grandparents' kitchens. Welcoming guests with an open heart. And it's food: Passing slices of old-fashioned Peach Buttermilk Pie around the table. Greeting kids after school with Chocolate Chip Dream Bars. Laughing together over glasses of cold Sweet Tea on the front porch. Christy Jordan is the doyenne of Southern cooking for a new generation. Talk about soul-satisfying: Love at First...
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Nashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken...
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"Author Mee McCormick cooked her way back to health when Crohn's disease, rheumatoid arthritis, and Hashimoto's disease knocked her down. Through relentless recipe testing, she healed her gut issues with a diet of organic whole foods, anti-inflammatory oils, and nutrient-rich foods. In My Pinewood Kitchen, she shares 130+ of her gut-friendly, gluten-free recipes. From breakfasts and salads, to soups and smoothies, to dinners and desserts for weeknights...
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