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.
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.
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.
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.
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.
"e;To be fortunate enough to visit Thailand--to eat in Thailand--is a deep dive into a rich, many-textured, very old culture of flavors and colors ranging far beyond the familiar spectrum.
Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Successful Cookbook Author Nancy Chih Ma, brings the art of cooking Chinese to the reader with authentic Chinese recipes adapted to a normal, modern kitchen.
"e;To be fortunate enough to visit Thailand--to eat in Thailand--is a deep dive into a rich, many-textured, very old culture of flavors and colors ranging far beyond the familiar spectrum.
