Most southern cooks will agree with Debbie Moose when she writes, Like a full moon on a warm southern night, buttermilk makes something special happen.
AS SEEN ON ITVMaster your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang'I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there's a jauntiness about it that just puts a spring in your step as you walk into your kitchen'Nigella LawsonWith a foreword by Ken HomDiscover how to make the best Chinese food at home with this essential guide.
Crisscrossing her home state of North Carolina over the course of six tasty years, Foy Allen Edelman visited families in their own kitchens and communities and discovered a treasure trove of delicacies.
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of Americas most distinctive cuisines the delicious, inventive fare of the Lowcountry.
50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle.
In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomatos rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety.
Dining in Japan is both an art and an adventure an experience that is made memorable by the variety of unique dishes, their gourmet quality, and the style in which they are served!
Edna Lewis (19162006) wrote some of Americas most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking.
In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value.
Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state.
Intrepid Kathleen Purvis traveled extensively throughout the South to create this first-ever guide to the regions burgeoning craft-liquor movement, capturing her journey in the creation of six original Liquor Trails.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts notably, bacon became some of the most important traditional southern foodstuffs.
WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD A brilliant, passionate and spellbinding tour de force Claudia RodenThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine.
Edna Lewis (19162006) wrote some of Americas most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking.
Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state.
Intrepid Kathleen Purvis traveled extensively throughout the South to create this first-ever guide to the regions burgeoning craft-liquor movement, capturing her journey in the creation of six original Liquor Trails.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
