From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery.
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South.
Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region.
2014 James Beard Foundation Book Award, Reference and ScholarshipHonor Book for Nonfiction, Black Caucus of the American Library AssociationIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.
In this sweeping chronicle of guarana glossy-leaved Amazonian vine packed with more caffeine than any other plantSeth Garfield develops a wide-ranging approach to the history of Brazil itself.
Available for the first time in English, Cruz Miguel Ortz Cuadras magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present.
This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals.
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgeralds culinary history reveals the complex and colorful origins of New England foods and cookery.
A southern Renaissance man, Eugene Walter (19211998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers.
In this sweeping chronicle of guarana glossy-leaved Amazonian vine packed with more caffeine than any other plantSeth Garfield develops a wide-ranging approach to the history of Brazil itself.
From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery.
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South.
This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines.
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americas favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region.
Recalling childhood visits to her grandmothers house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes for gumbos, jambalayas, and those little something extras known as lagniappe that will put Louisiana taste and hospitality on your table.
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily flour company, teaching people to make biscuits and listening to their stories.
Available for the first time in English, Cruz Miguel Ortz Cuadras magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present.
The first guidebook of its kind for the Volunteer State, Farm Fresh Tennessee leads food lovers, families, locals, and tourists on a lively tour of more than 360 farms and farm-related attractions, all open to the public and all visited by Memphis natives Paul and Angela Knipple.
2014 James Beard Foundation Book Award, Reference and ScholarshipHonor Book for Nonfiction, Black Caucus of the American Library AssociationIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.
"e;Her first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road"e; The Food NetworkDiscover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries.
"e;A beautiful cookbook"e;Steven Raichlen, author of The Barbecue BibleThe Asian Barbecue Book is an inspired and practical guide to creating countless delicious Asian-inspired meals hot off the flame.
Perfect for beginning cooks this beautifully illustrated Vietnamese cookbook provides easy-to-follow directions for quick and delicious Vietnamese dishes.
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurantsThe storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam.
Explore the exotic world of Balinese cookinga cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgeralds culinary history reveals the complex and colorful origins of New England foods and cookery.
A southern Renaissance man, Eugene Walter (19211998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers.
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.
