Building an appetite
one book at a time
As stated in the introduction, The Picayune’s Creole Cook Book was published “to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness” and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos.
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It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry?
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Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table?
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A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.
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When times were lean, Southern grandmothers gave what they had―fresh vegetables or fruit from their land, eggs and dairy from their chickens and cows, or meat from their husbands’ hunt. Or they prepared food and shared it by offering it to those in need or by hosting folks in their homes. So much of what they knew and taught us about love and friendship started in their Southern kitchens.
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Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.
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A lively guide to sampling the foodways of the Mississippi Delta from Memphis to Vicksburg
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When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?
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Push up your sleeves, pour yourself a tall glass of Lynchburg Lemonade, and get ready to whip up some Moore County favorites.
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Their are some who feel a trip to Texas simply would not be complete with out a visit to this venerable barbecue institution.
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Kathleen Purvis examines an ingredient synonymous with southern cooking. She follows up her history with a selection of marvelous recipes.
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For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croute to strawberry shortcake and beignets.
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The definitive Southern cookbook from renowned food writer James Villas—now in paperback!
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“Like a full moon on a warm southern night, buttermilk makes something special happen.”
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You know how those Southern dessert recipes go—a cup of sugar here, a stick of butter there, eight squares of baking chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie—it’s been passed around the church for so long nobody can quite remember who made it first.
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You will find ideas and inspiration for every meal in this latest book by Bill Ryan.
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Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark.
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This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of the nation as well.
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Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain’s signature twists.
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