National and regional cuisine Books

Book SynopsisWith a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.Trade Review"I highly recommend this book; it is a feast of great flavours." * Pacific Affairs *"Padoongpatt provides a much-needed narrative on Thai Americans in Los Angeles by focusing on Thai food and its connection to globalism, policy, immigration, race, notions of empire, and making place in Los Angeles." * Journal of Asian American Studies *"An important contribution that not only illuminates the formation of the Thai American community but also offers a novel approach that takes foodways as a critical entry point to explore the entanglements of American empire, Thai migration and racialization." * Gastronomica *Table of ContentsList of Illustrations Acknowledgments Introduction: From Thailand to Thai Town 1 • “One Night in Bangkok”: Food and the Everyday Life of Empire 2 • “Chasing the Yum”: Food Procurement and Early Thai Los Angeles 3 • Too Hot to Handle? Restaurants and Thai American Identity 4 • “More Than a Place of Worship”: Food Festivals and Thai American Suburban Culture 5 • Thailand’s “77th Province”: Culinary Tourism in Thai Town Conclusion: Beyond Cooking and Eating Notes Index

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Book SynopsisEver have food fantasies in a truly international veinan appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you'll be introduced to the cooking styles and recipes from eight of the world's most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and MTable of ContentsIntroduction. Book I: Mexican Cooking. Chapter 1: Understanding Mexican Cooking. Chapter 2: Ingredients for Mexican Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book II: Italian Cooking. Chapter 1: How to Think Like an Italian Chef. Chapter 2: Ingredients for Italian Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book III: French Cooking. Chapter 1: Inside a French Kitchen: Leave Your Fears and Intimidation at the Door. Chapter 2: Ingredients for French Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book IV: Greek and Middle Eastern Cooking. Chapter 1: Inside a Greek and Middle Eastern Kitchen. Chapter 2: Ingredients for Greek and Middle Eastern Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book V: Indian Cooking. Chapter 1: Basics of Indian Cooking. Chapter 2: Masala and Other Must-Have Ingredients. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book VI: Chinese Cooking. Chapter 1: How to Think Like a Chinese Chef. Chapter 2: Ingredients for Chinese Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Sauces and Dips. Chapter 5: Rice and Noodles. Chapter 6: First Impressions. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VII: Japanese Cooking. Chapter 1: Choosing, Cooking, and Enjoying Japanese Food. Chapter 2: Inside the Japanese Kitchen. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Soups, Salads, and Pickles. Chapter 5: Sushi and Sashimi: They’re Not Just Raw Fish. Chapter 6: Rice and Noodles. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VIII: Thai Cooking. Chapter 1: A Taste of Thailand. Chapter 2: Ingredients for Thai Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: Noodles. Chapter 6: Curries. Chapter 7: The Main Event. Chapter 8: Sweet Beginnings and Endings. Index.

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Book SynopsisMore than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.Trade ReviewHave you ever wondered why women's cooking tends to be tired and routine, while men can make culinary magic with hotdogs, omelettes, and fried potatoes? Or why juicy steaks are man-food, while dainty salads are for women? These stereotypes may sit like a rock in the belly, but the message has been reinforced over the past century in American cookbooks, says Jessamyn Neuhaus, author of Manly Meals and Mom's Home Cooking. She explores generations of cookery instruction and finds they didn't stop at recipes for Jell-O salad and tuna casserole. From Fannie Farmer and The Joy of Cooking to The I Hate to Cook Book, cookbooks have long told women more than how much flour to put in their devil's food cake. They have reflected and reinforced social attitudes about the distinct roles of men and women... Readers-especially veteran home cooks-are likely to find Manly Meals and Mom's Home Cooking worth tasting. -- Julie Finnin Day Christian Science Monitor An engaging analysis... Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks. -- Sarah Eppler Janda History: Reviews of New Books Neuhaus examines a huge number of both well-known and obscure cookbooks, as well as hard-to-find magazine articles and offers persuasive evidence about the culture of the period. -- Barbara Haber Women's Review of Books An excellent addition to the history of women's roles in America, as well as to the history of cookbooks. Choice 2004 The book has many strengths, including excellent research and cogent presentation... Good enough to entice more scholars to step into the kitchen. Journal of American History 2004 The entire book is well researched and documented, helping readers to see that cookbooks have supported America's dominant ideologies about gender. -- Anne L. Bower Gastronomica 2004 Even if you missed Jell-O salads or Pu-Pu platters, after reading Neuhaus buying a cookbook will never be the same. -- Eileen Boris American Historical Review 2006Table of ContentsContents: Acknowledgments Introduction "The Purpose of a Cookery Book"PART ONE "A Most Enchanting Occupation": Cookbooks in Early and Modern America, 1796-1941One From Family Receipts to Fannie Farmer: Cookbooks in the United States, 1796-1920 Two Recipes for a New Era: Food Trends, Consumerism, Cooks, and Cookbooks Three "Cooking Is Fun": Women's Home Cookery As Art, Science, and Necessity Four Ladylike Lunches and Manly Meals: The Gendering of Food and CookingPART TWO "You are First and Foremost Homemakers: Cookbooks and the Second World WarFive Lima Loaf and Butter Stretchers Six "Ways and Means for War Days": The Cookbook-Scrapbook Compiled by Maude Reid Seven "The Hand That Cuts the Ration Coupon May Win the War": Women's Home-Cooked PatriotismPART THREE The Cooking Mystique: Cookbooks and Gender, 1945-1963Eight The Betty Crocker Era Nine "King of the Kitchen": Food and Cookery Instruction for Men Ten The Most Important Meal: Women's Home Cooking, Domestic Ideology, and Cookbooks Eleven "A Necessary Bore": Contradictions in the Cooking MystiqueConclusion From Julia Child to Cooking.comNotes Essay on Sources Index

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Book SynopsisFeaturing an array of tempting traditional Native recipes and practical advice about health, fitness, and activism, Recovering Our Ancestors’ Gardens, by the acclaimed Choctaw author and scholar Devon A. Mihesuah, draws on the rich Indigenous heritage of Native North America to offer a helpful guide to a healthier life. This edition is revised and updated. Trade Review"The book brims with information. . . . This well-researched book will be most useful to launch discussions or perhaps to read chapter by chapter."—Publishers Weekly"Educators, librarians, food sovereignty activists, culinary arts students, and those interested in Native American food history and sovereignty will find that this book is an excellent resource."—Elise Krohn, Tribal College Journal“The political goal of empowerment through dietary change is certainly worthy and most likely to be translated into action when generated from within by such a prominent member of a tribal nation as Devon Mihesuah.”—Linda Murray Berzok, GastronomicaTable of ContentsList of Illustrations List of Tables Preface to the Revised Edition Acknowledgments Introduction 1. Traditional Diets and Activities Case Study 1: The Five Tribes 2. The State of Indigenous Health Case Study 2: Changing Diets and Health in Indian Territory 3. Challenges to Recovering Health Case Study 3: Frybread 4. What Are You Ingesting? 5. Calories, Exercise, and Recovering Fitness 6. Changing What We Eat 7. Importance of Backyard Gardens Curriculum Guide RecipesAppetizers Guacamole Dip Lima Bean Hummus Summer SalsaSalads, Soups, and Stews Dandelion Salad Poke Salat Vegetable, Turkey, and Game Stocks Butternut Squash Soup Dakota Waskuya (Dakota Dried Sweet Corn Soup) Gazpacho Elk Stew Choctaw Stew Osage Strip Meat Soup (Ta-ni’) PosoleMain Dishes Meat and Vegetable Kabobs Venison Steaks Good for Your Heart Fried Moose Meat Venison Burgers Salmon Venison Meatloaf Osage Pounded Meat (Ta’-pshe) Corn Crust Pizza EnchiladasVegetables and Side Dishes Pumpkins Tepary Bean–Prickly Pear Casserole Comanche Ata-Kwasa Baked New Potatoes Vegetable Sauté Sweet Potatoes Mamaw Helton’s Creamed Corn Osage Yonkopin (Tse’-wa-the), Water Chinkapin Roots and SeedsChahta TanfulaPashofa Pinto Beans Avocados Prickly Pear Paddles Grilled Corn on the Cob Luiseño Weewish Wild Onions Zucchini Canoes Stuffed Bell Peppers Poblano Peppers Stuffed with Wild Rice, Cranberries, or Vegetables Mashed Potatoes with Corn Gravy Grits Spaghetti SquashBreadsBanaha Osage Persimmon Cakes (Wah-zha’-zhe wa-dsiu’-e çta-in’-ge) Corn, Bean, and Turkey Bread Blue Corn PancakesDrinks and DessertsAbuske Pawpaw Sorbet Grape Dumplings No Wheat, Butter, Eggs, or Sugar Cookies Mamaw Helton’s Stewed FruitWojapi Cranberry Pie with Cornmeal CrustPreserving Food Roasted Pumpkin Seeds Pemmican Appendix A: Precontact Foods of the Western Hemisphere Appendix B: Diet Chart for One Week Notes Index

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Book SynopsisContains more than two hundred recipes interwoven with historical background and notes from the author's experiences traveling through Central and Eastern Europe. This book contains period illustrations and an introduction by the author, which describes how dramatically this region and its food have changed since the end of its isolation in 1989.

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Book SynopsisA collection of recipes and literary quotations that offers an introduction to the rich culinary history of Soviet Russia.Trade Review"The Food and Cooking of Russia draws you first to read its history of the cuisine and its author's descriptions of past meals. . . . Above all it tempts you to try out its mass of recipes."—Daily Telegraph"The first really good book on this fascinating subject. I read it from cover to cover as one would a novel."—Observer

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Book SynopsisIn John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. For the novel's millions of fans, Cynthia LeJeune Nobles's A Confederacy of Dunces Cookbook offers recipes inspired by the delightfully commonplace and always delicious fare of Ignatius and his cohorts.

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Book SynopsisScheherazade's Feasts presents over a hundred recipes for the beverages, meals, and sweets of the medieval Islamic world. Part cookbook and part culinary history, this book contextualizes Arab cuisine in a rich tapestry of trade and conquests, royal tables, and poetic praise of fine food.Trade Review"Scheherazade's Feast: Foods of the Medieval Arab World is [a] fascinating glimpse into how medieval Arabians ate, and the recipes are as relevant today as they were in the medieval period. Salloum, Salloum, and Elias have managed to preserve the best of Arabian cuisine for generations to come." * Samaya Borom, Parergon *"From the tenth to the thirteenth centuries, when Baghdad was the grandest city in the world and Moorish Spain was a beacon of civilization, all cookbooks were written in Arabic. The Salloums have done a wonderful job of bringing this age of splendor and luxury to life and rendering the party dishes of a thousand years ago in all their fragrant glory." * Charles Perry, translator of A Baghdad Cookery Book *Table of ContentsNote on Translation Introduction AppetizersGreen Olive Spread Labnah with Chopped Greens and Walnuts Fried Eggs with Vinegar and Spices Fava Bean Salad Fava Beans with Yogurt and Garlic Spicy Chard and Fava Bean Dip Fava Bean Dip with Fennel and Cumin Tangy Eggplant Stir-Fry Seared Eggplant with Walnuts Pickled Onions Honeyed Carrots in Rosewater Cauliflower with Tahini-Walnut Sauce Hummus with Ground Nuts Sauteed Spinach with Garlic and Coriander Cold Roasted Chicken with Almonds and Pomegranate Seeds Cold Roasted Chicken with Lime and Cucumber Herbed Chicken Salad An Almond-Mustard Condiment Herb Sauce for FishSoupsCold Yogurt and Cucumber Soup Spiced Lamb and Fava Bean Soup Hearty Lamb and Chickpea Soup Chickpea and Miso Soup Aromatic Soup with Rice and Pomegranate Seeds Squash and Lentil Soup Meatball and Chickpea SoupEntrees LambLamb and Prune Tajine Spiced Lamb with Walnuts Lamb and Sour Apple Tajine Lentil Stew with Lamb and Swiss Chard Spiced Lamb and Lentil Stir-fry with Rice Browned Lamb with Saffron-Cinnamon Rice Lamb and Rice Porridge Lamb and Cabbage Tajine Lamb with Honeyed Onions Lamb with Greens and Clockwise-Stirred Yogurt Fried Bananas with Lamb and Hazelnuts Spiced Lamb and Fennel Tajine Sweet and Sour Lamb and Vegetable Stew Savory Meatballs and Cubed Lamb with Coriander Spice-Infused Cucumbers with Lamb and Walnuts Asparagus Wrapped in Lamb Ground Meat with Fried Halloumi Cheese and Spices The Caliph's Wife's Eggplant and Lamb Stir-fry Stuffed Eggplant Lamb and Vegetables with Spiced Onion Sauce Garlicky Spinach with Buttered Lamb and Chickpeas Spiced Lamb with Honeyed Apricots Sweet and Meaty Lamb and Date Kebabs Spicy Lamb Sausage Fried Lamb Turnovers Two Ways Hearty Stuffed Tripe with Lamb, Chickpeas, and Rice Aromatic Couscous with Veal and Vegetables Stuffed Dumplings in YogurtChickenHerbed Chicken Pita Rolls Chicken Stew with Pomegranate Juice and Pumpkin Savory and Sour Chicken, Lamb, and Egg Casserole Grilled Chicken in Yogurt Fried Meatballs with Pistachios and Honey Pistachio-Stuffed Roasted Chicken Chicken and Vegetables in a Tart and Creamy Sauce Tangy Sumac Chicken Saffron Chicken Tajine Zesty Almond and Chicken Pie Aromatic Chicken with Fried and Boiled Eggs over Toasted Pita Creamy Stew with Meat and VegetablesSeafoodGinger-Fried Shrimp for Lent Fried Fish with Garlic and Coriander Sauce Poached and Baked Fish with Fennel Fried Fish with Tahini and Onions Walnut-Stuffed Roasted Fish Summertime Fried Fish Fried Salmon with Raisins and AlmondsVegetarianSweet Tooth Rice and Yogurt Sauteed Aphrodisiac Greens Garlicky Yogurt and Chard Spiced Chickpea Fritters Gardener's Vegetable TartDesserts Basic Dessert ElementsSugar Syrup Honey Syrup Rosewater and Orange Blossom Custard CreamDessertsSugared Lettuce Honey and Almond Candy Chewy Fruit and Nut Candy) Muḥammad's Wedding Cookies Fried Rosewater Melts Honeyed Sesame Cakes Adult Butter Cookies Caliph's Favorite Shortbread Sesame-Nut Shortbread Hazelnut Filo Dough Cake Fried Dough with Pistachios and Rosewater Honey-Cream Crunch Seven-Layer Ricotta Cake Almond Fingers Fried Dough Bites Crunchy Beaded Honey Squares Crispy Lattice Fritters Fried Stuffed Pancakes Sweet Cheese Fritters Honey-Dipped Almond-Stuffed Rings Braided Fried Dough with Spices Aromatic Nut Cigars Almond-Sealed Stuffed Cigars Fried Nut TurnoversBeveragesHot Sweet Rosewater Drink Lemonade Aromatic Honey and Grape Juice Drink for Wintertime Zesty Mint Drink Hot Aromatic Honeyed Milk Pomegranate Seed Smoothie Sour Apple Syrup Cold Apricot Drink for Breaking a FastSample Menus for Special OccasionsA Dinner During Ramadan (Breaking the Fast) A Dinner During Lent A Dinner During Passover A Dinner for Christmas A Dinner Feast Such as That Held in the Caliph's CourtRegal Recipes for Stuffed Meats Measurements and Metric Conversion Chart Tools and Ingredients Notes Bibliography Index Acknowledgments

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Book SynopsisTrade Review"In addition to offering a compelling look at the Slow Food movement in his neck of the woods, Weaver also provides resources for new converts and old adherents, including numerous recipes, relevant websites, and 'The Slow Food Manifesto,' which admirably advocates a program of 'international exchange of experiences, knowledge, and projects,' all in the name of good food and a better life." * Publishers Weekly *"Jim Weaver has written a book for anyone who has ever wondered about the growing trend toward local and sustainable food but who is not already immersed in the culture. He is the kind of crusader who will bring others to this cause because of his childlike delight at the remarkable items in his food shed rather than his trenchant argements, although he is plenty persuasive. Whereas much of what we hear about the food system and the American diet is disheartening, Weaver's account inspires hope. His book should inspire many to join him in this cause." * Foreword Review *"Not only did I find JIm's journey fascinating, but his stories about the people he meets along the way are also intriguing, giving backstory insights into local food lore." -- Faith Bahadurian * Princeton Packet *"We are working to build a different world--one where food and farming are sources of health and well being for all people and the planet; one where food can be good, clean and fair. Jim Weaver sees that that different world is already partially built. Through telling that story, he paints a picture of what is possible." -- Josh Viertel * President, Slow Food USA *Table of ContentsForeword by Carlo Petrini Acknowledgments 1. The "Ah-Hah" Moment, Slow Food Style 2. The Valley Shepherd Creamery 3. The Delaware Bay Oyster 4. On the Hunt for a Hot Tomato 5. The Griggstown Quail Farm 6. The Hat Lady 7. Getting the Word Out 8. Triumph of the Locavores 9. Salumeria Biellese 10. Foie Gras Adventure 11. Educating the Classes 12. Viking Village 13. The Best-Possible Canvas 14. Going Local and Digging In 15. The Brothers Moon and the Bent Spoon 16. Getting Your Hands Dirty 17. So Where Are We Now? 18. Conviviality 19. Off the Soap Box and onto the Chapters Appendix: The Slow Food Manifesto

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Book SynopsisBoth a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisMary Siaâs Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956. This fourth edition features all 300 of the original recipes, ranging from simple, everyday fare to more elaborate dishes for entertaining, as well as essays by Mary Sia. An all-new food glossary provides up-to-date names for ingredients along with advice on appropriate substitutions and sources for 21st-century cooks. The work also includes an introduction by Rachel Laudan, renowned food historian and author of The Food of Paradise: Exploring Hawaiâiâs Culinary Heritage.

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Book SynopsisExplores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. Ryang analyses the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food.

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Book SynopsisNew Mexico native and travel and food writer Carolyn Graham goes beyond the standard restaurant guide to detail her personal experiences travelling and eating around the state. The result is a distinctive road map of flavours, ingredients, and fusions that bring these New Mexico food trails to life.

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Book SynopsisFrom ancient Baghdad, recipes for, and the stories behind, exotic and unusual treats.

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Book SynopsisThe latest cookbook by the Culinary Ambassador of the Chesapeake encourages us to cook in a way that is not only healthy for us but also for the Bay. Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful we attempted to catch them with a frying pan. That method sums up classic Chesapeake cookingfresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay's watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and foragers who make the food movement around the Chesapeake Bay watershed possible, along with the environmental and food organizations working to restore the Bay, the land, and food security, Shields promotes a healthy locavore diet and a holistic view of community foodways. In this scrumptious book, enhanced with beautiful full-color images by former Baltimore Sun MaTrade ReviewWith the release of his latest cookbook, The New Chesapeake Kitchen, the veteran author and owner of the newly named Gertrude's Chesapeake Kitchen is once again reimagining regional fare, not only because the bay has changed, but because he has changed.—Baltimore MagazineWith his dedication to the Chesapeake region, Gertrude's chef John Shields has been a mainstay on the culinary scene for decades. Give the gift of his recipes in his latest 274-page cookbook.—Baltimore SunThe perfect gift for lovers of all things Chesapeake. John Shields takes a 21st century look at what grows, swims or grazes in the Chesapeake Bay's watershed, with recipes that take local produce and proteins and instruct how to prepare it all simply and memorably.—Edible DCTable of ContentsAcknowledgments Introduction 1. Starting the Day 2. Appetizing Bites 3. Soups and One Pots 4. Oven Fired 5. Pasta and Flatbread 6. Beans and Grains 7. Salad Bowl 8. Veggies Galore 9. Bread Basket 10. Desserts and Sweet Treats 11. Puttin' It Up 12. Cheers! Key Local Resources Suggested Reading Index

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Book SynopsisAnalyzing the effects of corporate-driven industrial processes on the practices, and the practitioners, of French gastronomyTrade Review"A thought-provoking examination of the interpenetration, not opposition, of haute cuisine and the mass-market industry.… This book, ironic rather than tragic, is about paradoxes involving an entente between the carefully defined and protected image of gastronomy and the American-inspired sectors of agribusiness, supermarkets, and frozen food…. French Gastronomy is revealing at every turn and tells a curious and convincing story of philosophical and historical import."— Journal of Modern History

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Book SynopsisAnalyzing the effects of corporate-driven industrial processes on the practices, and the practitioners, of French gastronomyTrade Review"A thought-provoking examination of the interpenetration, not opposition, of haute cuisine and the mass-market industry.… This book, ironic rather than tragic, is about paradoxes involving an entente between the carefully defined and protected image of gastronomy and the American-inspired sectors of agribusiness, supermarkets, and frozen food…. French Gastronomy is revealing at every turn and tells a curious and convincing story of philosophical and historical import."— Journal of Modern History

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Book SynopsisDebbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's US South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions.

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Book SynopsisA glorious tribute to the beloved Mexican markets where James Beard Awardwinning author David Sterling found cultural treasuresand the inspiration for more than one hundred delectable recipes.Trade Review"A tour of Mexico's most colorful destinations—its markets—led by a guide whose passion for Mexican food attracted followers from around the globe." * Yucatán Expat Life *"The 560 thick, glossy pages of [Mercados] are such a riot of color and photography, the first time I picked up the book, I didn't pause to read a word of it. It took a second pass through David Sterling's gorgeous travelogue to absorb that it is equally rich in information—not so much a cookbook as a treatise on the food and culture of Mexico as told through its vibrant markets." * Dallas Morning News *"It's wonderful to see [Mercados] come to fruition, shining a light on so many small-scale markets and the specialty foods and dishes they produce…[Mercados] reflects a lifetime of traveling to markets throughout Mexico to document the diverse foodways of the country." * austin360 *"Even if you never pick up a knife or pan, [Mercados is] an educational journey anyone can appreciate…This one deserves a place in your permanent cookbook collection." * San Antonio Express-News *Table of Contents Publisher’s Note 1. Introduction About the Markets in This Book The Markets of Pre-Columbian Mexico The Market as Spectacle The Mexican Market: Today and Tomorrow Regions of Mexico Cultural Groups of Mexico About the Recipes and How to Use This Book 2. Market Fundamentals About Maize and Masa Working with Banana Leaves Cooking Tamales Brining Meats Smoking Techniques for the Home Cook Charring Vegetables Enriching Lard Recipes 3. Yucatán Introduction Izamal Valladolid 4. Southern Highlands Introduction Chiapas Tuxtla Gutiérrez San Cristóbal de las Casas Comitán de Domínguez Chiapa de Corzo Oaxaca Oaxaca de Juárez Teotitlán del Valle Tlacolula de Matamoros Villa de Zaachila Villa de Etla 5. The Gulf Coast Introduction Tabasco Villahermosa Comalcalco Chontalpa Region Tapijulapa Veracruz Heroica Veracruz Coatepec Xico Papantla 6. Central Highlands Introduction Aguascalientes Aguascalientes Calvillo Guanajuato Guanajuato Dolores Hidalgo Hidalgo Pachuca de Soto Huasca de Ocampo Real del Monte Querétaro Santiago de Querétaro Tequisquiapan The Querétaro Semidesert Zacatecas Zacatecas 7. Pacific Region Introduction Jalisco Guadalajara Zapopan Tequila Michoacán Morelia Quiroga Pátzcuaro Santa Clara del Cobre Tlalpujahua Glossary Bibliography Index

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Book SynopsisWith authentic recipes, behind-the-scenes stories, and recommendations of where the locals eat, this is the indispensable guide to Texas's appetizingly diverse tacos and taco culture by the authors of Austin Breakfast Tacos.Trade Review"Part travel guide, part-taco manual, part cultural history of the people and places that have shaped—and been shaped by—this divine dish, Mando Rayo and Jarod Neece have created a fun, stomach-growling romp of a book that is coming out at just the right moment. . . . [F]rom the opening pages of The Tacos of Texas, it’s clear that this simple recipe belies a world of taco complexity with a deep multicultural history populated by some truly amazing characters." * The Daily Beast *"[T]here is a bounty of tacos and this book is your best guide. . . . This is a big book with 440 pages of ideas, lore, fascination, and food. You can use this book even if you aren’t headed for Texas. But if you do have a trip planned there, grab a copy of this and some tacos when you land. This is variety Texas style. Big, bold, and sure to please." * Cooking by the Book *Table of Contents The Tacos of Texas The Holy Trinity: Las Tortillas, Los Fillings, y Las Salsas Rio Grande Valley Laredo El Paso Austin Corpus Christi San Antonio Houston Dallas–Fort Worth Midland–Odessa Abilene ¡Que Vivan los Tacos! El Glossary Acknowledgments Index

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Book SynopsisChef Jam Sanitchat delivers a charming love letter in the form of a cookbook to the Austin community she has embraced, supported, and fed since 2008.Trade ReviewI fundamentally don’t believe Thai, or Indian, or Somalian, or Persian cookbooks need to offer ingredient substitutions to be deemed ‘approachable’ enough for Americans, but the forty-plus possible substitutions in here certainly make this book a boon for beginners, or anyone without access to a great and varied market. * Epicurious *The gorgeous tome's packed with easy-to-follow recipes from Thai Fresh, including many of Sanitchat's family classics...the whole thing's illustrated with full-color, food-as-rockstar photography from James Beard award-winner Jody Horton. If we found this bright hardbound volume beneath our tree, we'd kiss Santa right on his mask. * Austin Chronicle, "Gift Guide: Homegrown Food and Beverage Favorites!" *

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Book SynopsisA delightful history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineeringAmerica at midcentury was a nation on the move, taking to wings and wheels along the new interstate highways and in passenger jets that soared to thirty thousand feet. Anxieties rippled, but this new Atomic Age promised cheap power and future wonders, while the hallmark of the era was the pleasure of an evening imbibing cocktails in mixed company, a middle-class idea of sophisticated leisure. This new age, stretching from the postWorld War II baby boom years through the presidency of General Dwight Eisenhower into the increasingly volatile mid-1960s, promised affordable homes for those who had never dreamed of owning property and an array of gleaming appliances to fill them. For many, this was America at its bestinnovation, style, and the freedom to enjoy oneselfand the spirit of this time is reflected in the whimsical cocktails that rose to prominence: tiki drinks, MoscoTrade ReviewCecelia Tichi writes about literature and culture with verve. At once a guide to vintage drinks and a brisk chronicle detailing the fashions and fissions of the Atomic Age, Midcentury Cocktails is Tichi’s best cocktail book yet. -- Keith Stavely and Kathleen Fitzgerald, authors of America’s Founding Food: The Story of New England CookingA charming blend of 1950s consumer and media culture whose stories orbit around the whimsical cocktails of the times. At once nostalgic, informative, and delightful. -- Gary Cross, author of Consumed Nostalgia: Memory in the Age of Fast CapitalismIllustrations and recipe lists accompany each chapter; these are visual, flavorful ways to engage with the book’s cultural history lessons. Some of the recipes assume access to special ingredients like orzata and falernum, but one imagines that, in the generous American spirit of adventurousness, mixologists can improvise as needed. Midcentury Cocktails is a delightful, nostalgic trip through the 1950s and 1960s with recipes for recreating Atomic Age intoxications. * Foreword *Some of the cocktails that we all know and love today—Moscow mules, sea breezes, gin fizzes—have their roots in midcentury America, when jets first crowded the skies and cars hit newly paved highways. Ahead of New Year’s, Cecelia Tichi takes us on an alcoholic tour. * Air Mail *Tichi portrays the postwar era and all its confidence and enthusiasm with recipes of drinks that fueled the times. … an entertaining, playful view of life in this era and how the drinks culture fed into it. * Library Journal *

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Book SynopsisA beautiful, delicious celebration of two natural sweeteners in irresistible recipesHoney and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard Award–winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture. Full of easy ideas that include honey and maple syrup in foods both savory and sweet, this book features a wide range of irresistible recipes for breakfast, lunch, and dinner, for snacks and salads, condiments and vegetables, entrées and desserts, syrups, cocktails, and elixirs. Sweeten your table with rosemary honey butter, green tomato chutney, curry marinated herring, brown butter honey popcorn, savory maple black pepper biscotti, oven-roasted chicken thighs with pomegranate molasses, honey-glazed salmon salad, maple vanilla half-pound cake, elderberry throat coat, bourbon maple smash, and more. With its innovative recipes, practical tips, conversion charts, historical and scientific facts, information on nutritional value, suggestions for storage and sourcing, and above all Mette Nielsen’s remarkable photographs, Sweet Nature invites us to fully enjoy these two iconic ingredients from nature’s pantry.Trade Review"Sweet Nature celebrates the gifts of maple syrup and honey in one hundred easy-to-make recipes bursting with global flavors, from fermented hot chili sauce to citrus maple-cured salmon. Its brilliant pairings of sweet and savory carry you from hearty breakfasts to invigorating midday snacks to comforting nightcaps. This joyous cookbook is sure to sweeten your day."—Darra Goldstein, founding editor of Gastronomica and author of Fire + Ice: Classic Nordic Cooking"To have Beth Dooley’s words and Mette Nielsen’s photography in one book is nothing short of pure gold. Vibrant, informative, and chock-full of scintillating recipes, this book is sweet in more ways than one. The recipes are inviting, more so with mouth-watering photographs, and peppered with great information throughout. It’s a must-have on the kitchen shelf."—Raghavan Iyer, author of six books and winner of Emmy, James Beard, and IACP awards"Dooley aims to educate readers about the ways to use honey and maple syrup beyond the 100-plus recipes she includes here. Almost every dish features one of the following: a sweet tip about, say, substitutes or variations; a sidebar, about sugar maples or the endangered honey bee, among other topics; or quick ideas, such as the appropriate pairings for three different colors of maple syrup (a dark color goes well with coffee and aged cheeses, while gold complements pork and shellfish)."—Booklist, starred review "Sweet Nature is a beautifully written and illustrated cookbook with a regional emphasis. It provides an abundance of reasons for stocking more maple and honey in the pantry and more maple trees and honey bees in our neighborhoods." —Foreword Reviews "[Dooley and Nielsen's] latest cookbook, Sweet Nature, continues their fascination with locally raised foods. Page after beautifully illustrated page illuminates the virtues of honey and maple syrup, finding ingenious, boundary-pushing ways of incorporating the two sweeteners into a wide range of recipes." —Rick Nelson, Star Tribune "While this cookbook is as much a feast for the eyes as it is for the stomach, it’s more than that. The authors have included all sorts of useful information such as practical tips, conversion charts, historical and scientific facts, and suggestions for storage and sourcing." —Hutchinson LeaderTable of ContentsContentsIntroduction1. Sweet Starts2. Spreads and Toppings3. Snacks and Noshes4. Condiments5. Dressings, Salads, and Vegetables6. Glorious Grains7. Sweet Mains8. Simple Finishes9. Syrups, Infusions, and ElixirsAcknowledgmentsIndex

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Book SynopsisTime-tested recipes for delectable breakfasts from around the world, especially Scandinavia Breakfast may be, as some say, the most important meal—but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a readymade morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the smorrebrod, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, Breakfast with Beatrice is a treasury of recipes worth waking up for.Trade Review"Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast ­repertoire."—Library Journal"Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer."—The Washington PostTable of ContentsIntroduction1. Pancakes and Waffles2. Savory Breakfast and Casserole Dishes3. Pastries and Coffee Cakes4. Breakfast Breads5. Muffins, Biscuits, and Scones6. Smoothies, Jams, and PreservesIndex

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Book SynopsisEighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.Trade Review"A great book to get a baker into the holiday spirit."—Publishers Weekly"The Cookie Book begins to answer the question, showing how the chassis of flour, butter, sugar and eggs can be customized in innumerable ways."—Shepherd Express"Whether you’re a fan of drop cookies and cutouts, refrigerator cookies and bars, Swedish shortbread, Viennese wafers or chai crescents and taffy treats, they are all represented in this book that recalls memories of holidays past and inspires the promise of happy gatherings to come."—Hutchinson Leader"It’s a wonderful, complete collection and makes a perfect holiday gift. Each page presents a colored photo that might send you running to the kitchen to get to work."—Post-BulletinTable of ContentsIntroductionCookie MemoriesCookie Wisdom—Tips for Great CookiesDrop CookiesCandy Cane Sugar CookiesChocolate Decadence CookiesChocolate-Dipped Triple Coconut HaystacksChocolate Toffee CookiesDevil’s Delight CookiesDouble-Chocolate Espresso Cherry DropsFrosted Cashew CookiesOrange KissesPeanut Stars Sandwich CookiesPumpkin CookiesRed Velvet Whoopie PiesRicotta Cheese CookiesSnowball ClippersSwedish Almond Chocolate MacaroonsCutout CookiesAlfajoresAlmond SandwichesApple Cardamom Pecan Star CookiesCherry Almond TurnoversCherry PinwheelsClare-oesCranberry Filled CookiesGrandma Eva’s Ginger Cream CookiesKolachesLemon–Lime Christmas TreesOrange Chocolate CookiesSwedish Shortbread CookiesViennese Wafers with LemonZazvornikyRefrigerator CookiesAlmond PalmiersCappuccino FlatsCinnamon Bun CookiesCranberry Pecan SwirlsKorova CookiesNancy’s Anise–Pecan CookiesPistachio Pine ConesTart and Sassy Cranberry Lemon DropsRolled CookiesAcorn CookiesBacon Cornmeal VenetosBrandy Cherry CookiesCardamom CookiesCardamom CrescentsCardamom Orange Zest Sugar CookiesCashew Lemon ShortbreadChai CrescentsChocolate Peppermint CookiesCranberry Cat KissesEspresso–Hazelnut Truffle CookiesFrench–Swiss Butter CookiesHot Cocoa CookiesHot and Sassy Peanut Butter BudsItalian Almond CookiesLime CoolersLimoncello KissesMocha Cappuccino CookiesNut Goodie ThumbprintsOrange–Almond Melting MomentsOrange Ginger DropsPersian Molasses CrinklesPistachio Orange CookiesSambuca Chocolate CrinklesStrawberry Margarita GemsSwiss Chocolate ButtersweetsTaffy TreatsBar CookiesAlmond Ricotta BarsAlmond TrianglesCardamom Shortbread CookiesKit Kat Christmas BarsKossuth KifliOther CookiesAlmond SpoonsChocolate-Drizzled ChurrosCranberry Cornmeal Shortbread CookiesCranberry Pumpkin-Seed BiscottiGerman Sour Cream TwistsMacadamia Nut TartsNutmeg SticksRaspberry Truffle TartletsRoyal Sweets with Chocolate–Balsamic SauceAcknowledgmentsCookies by CategoryCookies A–ZCookies by Contest Year

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Book SynopsisRecipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future—for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends. Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.Trade Review"Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen."—Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen"Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet—and delicious!"—Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award "Dooley’s goal, really, is to connect readers with the farmers, ranchers, processors, and artisans—many of them Black, Indigenous, and POC—who are boldly growing grains, beans, meats, fruits, and vegetables in ways that build up, rather than degenerate, our soil and water."—Midwest Home"Through Beth’s experience on the board of The Good Acre, a St. Paul-based food hub and teaching center, she’s developed an expertise in writing recipes for institutional audiences, and we’re grateful she’s bringing those skills to this project."—Crumb "The Perennial Kitchen provides recipes that bring out the best in a wide range of ingredients coming out of a new generation of Minnesota farms."—Star Tribune "The Perennial Kitchen is a cookbook that manages to be both universal and forward-looking."—Civil Eats "If you’re looking for a cookbook that is more than a farm-to-table guide, pick up a copy of The Perennial Kitchen."—Hutchinson Leader "Whether you are a foodie looking for new recipes to try or someone committed to nature, the environment and good food, The Perennial Kitchen has a lot to offer."—Northern Gardener "The sum of our daily choices will ultimately impact our collective future. If you are hungry for hope and comfort, cooking is a great place to start."—Minnesota Women’s Press"A great addition to any kitchen."—Northern WildsTable of ContentsContentsIntroduction: View from the KitchenHow This Book Works1. Perennial PantryGrainsGeneral Cooking InstructionsBarleyBuckwheatDried Field CornKernza®Oat GroatsMilletRye BerriesWheat BerriesWild RiceBeansBlack BeansBlack Eyed PeasCannelliniChickpeasCranberryFavaGreat NorthernHidatsa ShieldJacob’s CattleSplit PeasTiger’s EyeGood Mother StallardIreland Creek AnnieKidneyLentilsLimaNavyPintoSoyFlourBarley FlourBuckwheat FlourCornmeal and FlourHazelnut FlourMillet FlourOat FlourRye FlourWheat FlourKernza® FlourWild Rice FlourCooking OilsAmerican Hazelnut OilFlax Seed OilHemp Seed OilSunflower OilPumpkin Seed OilCamelina OilPennycress OilVinegarsFruit VinegarMaple VinegarNutsAmerican HazelnutsBlack WalnutsChestnutsHickory NutsSunflower SeedsSweetsHoneyMaple Syrup and Maple SugarSorghumApple Syrup2. Milling and BakingFlour PowerGrain of ChangeMulti-grain CrackersOatsOat Crackers Hazelnut Parmesan CrispsBuckwheat CrepesBirchwood Café Sunday Pancakes & WafflesCornmeal and Corn FlourMaple Wild Rice CornbreadDark and Tangy Beer BreadFresh Herb FocacciaBarley BreadReal Rye BreadBead is Gold (Loafing Around)Drunken Cheesy Garlic BreadMushroom Bread PuddingBreakfast Bread Pudding Fresh Herbed ButterSunny ButterHazelnut ButterHazelnut Chocolate Spread3.Gardens and ForestsPlant Forward PlatesGarden PerennialsHerbed Dipping OilThe Basic VinaigretteHeartland Gold! Camelina and Sunflower OilHazelnut VinaigretteMaple-Mustard VinaigrettePesto!The All American HazelnutHazelnut PestoGarlic Scape PestoGarlic Scape Herb Butter & Radish ToastsA Cook’s Garlic GlossaryBlack GarlicAsparagusAsparagus PestoAsparagus and Radish Salad in Bacon VinaigretteRadishesPDQ Radish SalsaMany Bean and Tomato SaladFennel and White Bean SaladScarlet and Gold Beet Salad Sunchokes, Morels, and Asparagus with Toasted HazelnutsRoasted Root Vegetables (with Bonus Hummus!)Roast Root Veggie HummusSauteed Hukurei Turnips, Greens, and CranberriesGarlicky GreensRoasted Garlic Bulbs4. Fields ForeverThe Artisan Grain ChainGrain by Artisan Grain: General Cooking InstructionsBarleyBuckwheatField CornOatsRyeWheatKernza®SorghumWild RiceSprouting Artisan GrainsOatmeal PlusBreakfast Crème BruleForever Green GranolaPolenta with Fried EggsCool BeansMany Bean HummusMini Bean CakesSpicy-Sweet Roast ChickpeasWild Rice, Mushroom, and Hazelnut PilafCranberry, Chestnut, and Barley PilafRye Berry and Roast Sweet Potato Pilaf Hazelnut No-Meatballs with Hazelnut TzatzikiForever Green Grain SaladHeartland Bean and Grain PotHeartland PozoleWhole Oat Risotto with Squash and SageRicotta Gnocchi5. The Chicken and the EggThe Pecking OrderPicnic Deviled EggsA Simple Persian ScrambleCrustless QuicheSay Cheese?Herbed ChevreCountry Style Cheddar Spoon BreadPerfect Roast Chicken – The Spatchcock MethodChicken with Mushrooms, Squash, and Sage ButterChicken Liver PateThanksgiving Turkey with Bacon Whiskey GlazeCornbread Chestnut StuffingTurkey Sausage and Apple SautéDuck Breasts with Spiced Currant Sauce6. Barnyard and SmokehouseGrazing for ChangeCooking Grass Fed BeefCowboy SteakBeef Short Ribs with Lemon and ThymeSkirt SteakBehind the Grass Fed LabelBest BurgersBack Home on the RangeBison Pot RoastPorkHmong Stir-Fried Pork with Baby Bok ChoyRoast Pork with Apple Hazelnut SalsaPork Chops with Black Currant SauceMeatless No MoreSticky Lamb RibsLamb and Potato Suugo (Spiced Lamb Stew)Goat ChiliRabbit with Mustard7. The Communal PotHale and Hardy Soups, Stews, and One Dish FareStocking UpChicken StockOld Fashioned StockBrown StockBone BrothRobust Roast Vegetable StockSpringtime Asparagus SoupGinger-Maple Squash SoupMarket Soup with Asian SpicesChicken Soup for the Winter WearySausage and White Bean SoupFarmhouse Beef and Barley StewCreamy Cauliflower, Onion, and Cheddar BakeShepherd’s PieWild Rice Hot Dish8. SweetlandNature’s TreatsDouble Oatmeal CookiesBaking DayEuropean Currant CookiesHazelnut Chocolate Chip CookiesCream Filled Chocolate WafersShortbreadGinger Rye HermitsHazelnut Fruit BarsDouble Nutty BiscottiPuffy Treats Forever Green Granola BarsToffee BarsTriple Ginger Rye CakeMaple Pumpkin Spice CakeHoliday FruitcakeBlue Fruit CheesecakeCherry ClafoutisA is for ApplesBest Apple Pie! Oh My!Double Pie CrustGingered Berry CrumblePavlova with Kiwi Berries and CurrantsHazelnut Gelato with Strawberry Rhubarb SauceStrawberry Rhubarb SauceWild Rice PuddingHazelnut Brittle9. Preserving the SeasonsYes You Can (Make Jams, Jellies, Pickles, and More)Pickled GarlicPickled AsparagusApple Butter, Savory and SweetOat Milk and Grain-Based DishesRosemary Currant SauceTart and Tangy Gooseberry SauceOld Fashioned Ginger Rhubarb ConserveHoneyed Honeyberry JamSplendid Strawberry JamCurrent JamRadical Hospitality: The Sister Sisters of Madison, MinnesotaElderberry-Ginger-Honey SyrupElderflower SyrupApple HoneyResourcesFoods for Our FutureAcknowledgmentsIndex

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Book SynopsisPersonal and simple, earthy and warm—recipes and stories from the Steger Wilderness Center in Minnesota’s north woods The Steger Homestead Kitchen is an inspiring and down-to-earth collection of meals and memories gathered at the Homestead, the home of the Arctic explorer and environmental activist Will Steger, located in the north woods near Ely, Minnesota. Founded in 1988, the Steger Wilderness Center was established to model viable carbon-neutral solutions, teach ecological stewardship, and address climate change. In her role as the Homestead’s chef, Will’s niece Rita Mae creates delicious and hearty meals that become a cornerstone experience for visitors from all over the world, nourishing them as they learn and share their visions for a healthy and abundant future. Now, with this new book, home chefs can make Rita Mae’s simple, hearty meals to share around their own homestead tables. Interwoven with dozens of mouth-watering recipes—for generous breakfasts (Almond Berry Griddlecakes), warming lunches (Northwoods Mushroom Wild Rice Soup), elegant dinners (Spatchcock Chicken with Blueberry Maple Glaze), desserts (Very Carrot Cake), and snacks (Steger Wilderness Bars)—are Will Steger’s exhilarating stories of epic adventures exploring the Earth’s most remote and endangered regions.The Steger Homestead Kitchen opens up the Wilderness Center’s hospitality, its heart and hearth, providing the practical advice and inspiration to cook up a good life in harmony with nature.Trade Review"Will is arguably the world’s greatest living explorer. Now, with The Steger Homestead Kitchen, he and his niece Rita Mae explore with us the power of eating locally and sustainably, and in the society of others. This gorgeous book should have a place in everyone’s kitchen—or on every coffee table."—Dan Buettner"Whether we are huddled together in a small tent or gathered around a big table, food gives us warmth, nourishment, and community. This book is so much more than a collection of recipes: it shares wisdom gained over a remarkable lifetime of exploration and offers a timely reminder in the era of climate change that a little can go a long way."—Eric Dayton, cofounder and CEO, Askov Finlayson (and Will Steger’s teammate on Arctic Transect 2004)"The Steger Homestead Kitchen is a very practical and inspirational book of recipes, memories, and meals from the Stegers’ Northwoods Ely kitchen. I love the sustainable, inspirational, and climate-friendly recipes and menus that were guided by Beth Dooley, an award-winning Minnesota cookbook author. This book is a good and important read."—Beatrice Ojakangas, James Beard Cookbook Hall of Fame author "Whether readers are curious about cooking chicken or corn over an open fire, searching for new bread recipes or in need of ideas to feed a crowd, there is something for everyone across a variety of tastes and dietary requirements."—Shelf Awareness "Whether you’re cooking over a fire outside your tent or on a range built to feed family and friends gathered around a big table, this cookbook keeps things simple and abundant."—Midwest Home "This transporting collection, which Steger wrote with his niece Rita Mae Steger and local cookbook author Beth Dooley, is as much a cookbook as it is an argument for eating whole, clean, and local during a time of environmental strife."—Star Tribune "The Steger Homestead Kitchen: Simple Recipes for an Abundant Life is a cookbook, yes, but one that addresses climate change and environmental problems by offering good food using local, organic ingredients that don’t create a lot of waste."—MinnPost "The book includes the recipes Will Steger and his niece Rita Mae Steger cook at the Homestead, Steger's up-north rural retreat and science center dedicated to raising climate awareness."—MSP Magazine "Think of it as a book that fuels both your appetite and sense of adventure. "—Star Tribune Table of ContentsContentsPreface: The Steger Wilderness Homestead KitchenBeth DooleyIntroduction: An Arctic Explorer at HomeWill Steger1. The Garden2. Simple Comforts3. Homestead Gatherings4. Fireside Feasts5. The Homestead Oven6. Wholesome Treats7. The PantryAcknowledgments

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Book SynopsisA cultural icon of Lake Superior cuisine shares its story, recipes, and techniques A port city where shipping, the fur trade, hunting, and fishing—and infamously long, cold winters—have made the preserving and preparing of meat a singular art, Duluth, Minnesota, was uniquely well suited for the Northern Waters Smokehaus when Eric Goerdt launched it in 1998. Fresh off a stint in Sitka, Alaska, where he’d learned a method of smoking fish called kippering, Goerdt set up shop, and soon what had started as a small sandwich counter expanded into a downtown mainstay with a worldwide trade in its signature offerings, all manner of meat and fish smoked and cured on site. A celebration of the Smokehaus’s singular contribution to the region’s cuisine, Smoke on the Waterfront brings two decades of experience to the table, laying out for food-smoking devotees and for home cooks the stories, recipes, and techniques that have made the establishment a beloved fixture of Third Coast culture. The Northern Waters Smokehaus crew shares their many ways of preserving food (smoking, canning, fermenting, charcuterie), including detailed instructions for their kippering process. Smoke on the Waterfront presents recipes that take advantage of the natural bounty of Lake Superior’s north shore and capture the flavor of a port city’s old-world charm—all workable with simple equipment, such as kettle grills, allowing home cooks to bring the delicious flavors of the Northern Waters Smokehaus to their own kitchens. From simple sandwich construction all the way to sausage twisting, these recipes give readers an opportunity to up their game or to savor their own view of the Smokehaus experience: brining, grilling, freezing, pickling, and fermentation; preparing a charcuterie board, with guidance on sausage, confit, rillettes, light butchery, and sourdough; and roasting, smoking, and braising meats. Whitefish smoked or made into a spread or stock; lake trout curried or stuffed with gremolata; pulled pork Minnesota style, smoked wings, and ribs and kimchi with maple sambal; pickled peppers, onions, jalapeños, mushrooms, and, of course, sauerkraut; smoked Polish, Andouille, lamb, and potato sausages; eelpout étouffée, confit duck legs, poultry liver gravy, and pâté; three-day duck poutine, porketta and pasta, braised ruminant, bison pastrami: that’s a sample of the provisions that run from roe and gravy to casseroles, chowder, and ice cream. Featuring beautiful photographs, carefully crafted recipes, and the pithy conversational comments of the restaurant’s veterans, Smoke on the Waterfront evokes the history and the promise of a rich regional culture that endures—and transcends—boundaries. Trade Review "Smoke on the Waterfront is the cookbook for anyone who appreciates regional and seasonal American cooking. Northern Waters Smokehaus owner Eric Goerdt has created a business in which folks want to work and collaborate and learn and explore and celebrate the culinary wonders of Lake Superior and northern Minnesota. And for the rest of us, we get to reap the bounties of these explorations. Divided by season, this cookbook is a love letter dosed with affectionate prose toward the greatest of lakes, structured around tried and true recipes that require care, time, and patience to reap the greatest rewards. Whether you need recipes for entertaining, a quick pickle, or plans for curing meats, this book will have you coming back for more and more and more."—Nyanyika Banda, chef/owner of Martha’s Daughter, cookbook author, and food historian "As a lover of smoked fish and amazing sandwiches, I can say that Northern Waters Smokehaus is doing nothing short of a public service for us in Minnesota. Using the highest quality locally sourced ingredients, with each item crafted with great care and attention, Northern Waters checks every box. Their place is a must-stop for myself and family whenever we travel through Duluth, and I know this book will be treasured by many!"—Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen and founder of The Sioux Chef, Owamni, NĀTIFS, and the Indigeous Food Lab "For hundreds of years in the mountains of Laos, Hmong people have been smoking fish and meats. Fire, smoke, salt, and time have been the elements that our people use to create simple and delicious foods. My soul deeply resonates with Northern Waters Smokehaus because even though I'm thousands of miles away from my parents’ homeland, I feel so close to home when I read this book. Food is a universal language we use to speak to each other regardless of where we come from and what we look like. Food is the common thread that connects our hearts together."—Yia Vang, chef/owner of Union Hmong Kitchen "Eric Goerdt is a talented chef who has written an inspiring book that covers much more than how to smoke fish. He makes me want to head into the kitchen and start cooking. Divided into four seasons, Smoke on the Waterfront offers seasonal recipes for fresh pasta, bread, tempting salads, and desserts."—Beatrice Ojakangas, author of Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food "Listen, the food in here is great, and you’re going to surprise yourself with the amazing things you can make, but the true magic of Northern Waters Smokehaus has always been the people who work there. I’ve been seeing them come and eventually move on for over twenty years. Turns out, if you hire kind people and treat them with dignity, they help make your business better, improve products, foster a positive environment, and make customers realize that they are somewhere special. These recipes will get you there, but it’s love that made them, and if you can also put a little of your love in, I know you will make the magic too."—Alan Sparhawk, Northern Waters Smokehaus customer and musician

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Book SynopsisNYPL BOOK OF THE DAY • NAMED A BEST BOOK OF 2023 BY ZED BOOK CLUB & INDIA CURRENTS • LA WEEKLY BOOK PICK • RECOMMENDED BY BOOK RIOT & ELECTRIC LITERATURE A timely self-examination of the “mixed” American experience featuring exclusive recipes and photographs from the author’s multicultural family. As citizens continue to evolve and diversify within the United States, the ingredients that make up each flavorful household are waiting to be discovered and devoured. In Colorful Palate, author Raj Tawney shares his coming-of-age memoir as a young man born into an Indian, Puerto Rican, and Italian-American family, his struggles with understanding his own identity, and the mouthwatering flavors of the melting pot from within his own childhood kitchen. While the world outside can be cruel and unforgiving, it’s even more complicated for a mixed-race kid, unsure of his place in the world. Turning to his mother and grandmother for guidance, Tawney assists in the kitchen, providing intimate moments and candor as he listened to the tales behind each culinary delicacy and the women who perfected it. Each lovingly prepared meal offered another opportunity to learn more about his extraordinary heritage. The ability to create delicious fare with his family wasn’t just a duty for the grand ladies who raised him; it was a survival tactic for navigating new and unknown cultures, not always willing to accept them at first or even a hundredth glance. As Tawney examines both himself and his loved ones through the formative stages of his life, from boyhood through adulthood, he begins to realize, through all of the chaos and confusion, just how “American” he actually was. In this contemporary coming-of-age tale, Tawney tackles personal hot-button issues about race and identity through poignant, heartfelt moments centered on delicious meals. From succulent tandoori chicken to delectable arroz con habichuelas to scrumptious spaghetti and meatballs, Tawney shares his family recipes along with the intimate stories he overheard in the kitchen as he played sous chef to hundreds of recipes that not only span continents but also come with their own personal histories attached. Colorful Palate is a tale of the mixed experience, one of the millions that rarely get told, undefined by a single group or birthright and unapologetic about its lack of classification.

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Book SynopsisFrom Old Saybrook to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world. The dedicated staff there work to bring in the freshest catches every day, so who better to ask how to cook with them? The New England Seafood Markets Cookbook offers recipes from the best seafood markets in the six-state New England region. Throughout, the recipes are supplemented with profiles of more than thirty of the top seafood markets—their histories, their owners, their specialties—and profiles of some of the more colourful fishing operations along the New England seaboard.

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Book SynopsisFollow a food trail and you’ll find yourself crisscrossing oceans. Join Nina Mukerjee Furstenau in Green Chili and Other Impostors as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes; trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign and marvel how and when they cease to be. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, but what is at stake as food traditions and biodiversity ebb away is the great, and not always good, story of us.

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Book SynopsisJohn Shelton Reed is one of today's most knowledgeable authors on the subject of barbecue. Holy Smoke: The Big Book of North Carolina Barbecue, written with his wife, Dale Volberg Reed, won the National Barbecue Association Award of Excellence in 2017 and was a finalist for the 2009 International Associate of Culinary Professionals Cookbook Award. In this collection, On Barbecue, Reed compiles reviews, essays, magazine articles, op-eds, and book extracts from his many-year obsession with the history and culture of barbecue. Brought together, these pieces constitute a broad look at the cultural, culinary, historical, and social aspects of this American institution.Reed's original and provocative voice carries through this collection, which spans more than twenty years of barbecue lore. A lover of tradition whose study of regional distinctions has made him prize and defend them, Reed writes with conviction on what 'real' barbecue looks, smells, and tastes like. He delves into the history of barbecue and even the origins of the word barbecue itself. Other topics include present-day barbecue, Carolina 'cue and other regional varieties, and recipes daring readers to master their own backyard barbecues.Anyone with an interest in this signature American food will find themselves immersed in this book's accessible, conversational, and frequently tart pages. From one of the wittiest and most knowledgeable authors writing on the subject, On Barbecue is essential reading.Trade ReviewThe world does need another book on barbecue-if it is written by John Shelton Reed."" - Fred Sauceman, The Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue""John Shelton Reed's style is accessible, conversational, acerbically funny. It tastes of vinegar and spices as surely as a plate of Carolina barbecue does."" - Jim Auchmutey, author of Smokelore: A Short History of Barbecue in America

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Book SynopsisSpice up your brunch with these satisfy-all-cravings global diner favorites—straight from the kitchen of one of Seattle’s most-loved chefs If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty. First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.Trade Review"Unchain yourself with this easy [recipe]"—O, The Oprah Magazine"Brunch at home is entirely underrated: there’s no wait, it’s a heck of a lot cheaper, and it’s a great way to use up leftovers. Learn the art of the home brunch from Portland chef John Gorham, whose celebrated restaurants, Tasty ‘n Sons and Tasty ‘n Alder, serve up a fresh take on brunch dishes with global influences"—Food52 "[Hello! My Name is Tasty] ushers home cooking into a new echelon…this collection sizzles with possibility "—Shelf Awareness"It’s a winner for home cooks who feel like pancakes and eggs one day, charcuterie and cocktails the next."—Library Journal"While Portland, Oregon, restaurateur Gorham’s chain of restaurants honors Pacific Northwest culinary traditions, he combines that cooking with what he considers the finest of southern cooking. His dishes gleefully mix these continentally opposite schools of taste for a mash-up that keeps customers piling in."—Booklist“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"—Seattle Times“Pick up a copy of “Hello! My Name is Tasty,”… and watch as friends and family recreate the line-ups for brunch at John Gorham’s Tasty n Alder and Tasty n Sons.” —Travel Portland“In the … Hello! My Name Is Tasty cookbook, Gorham and local food writer Liz Crain memorialize the restaurant’s coveted brunch recipes, which still inspire hour-long waits, even midweek.” —Portland Monthly “I’ve been long awaiting this book as Tasty n Alder is hands down one of my favorite restaurants in Portland.”—The Balanced Life “Armed with these easy recipes, brunch at home becomes deliciously doable.”—The Mercury News “The 'Tasty' cookbook will make you want to clear your next few Sundays and start experimenting with some serious brunch fare.”—Portland Tribune “When I look through this book, the thought bubble above my head shows me frolicking (I haven't frolicked in years) through a field of wild flowers counting the ways I love it. Gorgeous photographs, the best straight up must make and eat food ever, spectacular content including historical tidbits and so much more. These folks rocked this book.”—Eat Your Books"[A book] we love this fall."—Sweet Paul Magazine“It’s high time to disrupt my own brunch routine.”—Mongomery News “The new brunch darling.”—Bucks Local News “…this cookbook hits the ground running with soulful dishes for every time of day.”—Oregon Public Broadcasting “[Part of] the 2017 author lineup for Wordstock.”—Artlandia “…[a] unique spin on authentic comfort food, whether it's inspired by his travels to Spain or Israel or the American Southeast.”—Hillsboro Tribune “The latest from Portland’s brunch impresario and uber-author Liz Crain is a testament to the hard work that goes into every element of the dishes at Gorham’s Tasty n Sons and Tasty n Alder restaurants.”—Portland Mercury"Each dish leaves you satisfied."—Confetti Travel Cafe"The presentation is both poppy and classic, and the text, written with culinary advocate and food writer Liz Crain, is affable and accessible."—The Register-Guard"...this isn’t an ordinary cookbook—it comes with plenty of photos from Gorham’s inspirational cross-country road trip, as well as recipes that are extremely easy to follow, perfect for those of us that need a little hand-holding"—Seattle Met"These recipes will satisfy your cravings from morning to late night."—Powell's, Picks of the Season

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Book SynopsisFeaturing 75 family-friendly recipes straight from the ranch, this is a “beautiful, candid, heartfelt window into the life, kitchen, and home of [a] wildly successful rancher and businesswoman” (Erin Benzakein, New York Times–bestselling author of Floret Farm’s A Year in Flowers). Explore home and family on the ranch with Mary Heffernan—rancher, entrepreneur, restaurateur, wife and mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters—all named Mary—while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together—in their cozy cabin in winter and around the outdoor camp kitchen in summer. In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Some of the stand-outs include: • Homemade English Muffins • Loaded Carne Asada Nachos • Wood-Fired Porterhouse Steak with Mushroom- Shallot Sauce • Chili-Rubbed Pork Chops with Charred-Corn Salsa • Grilled Lamb Sliders with Tomato Chutney and Havarti • Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette • Cast-Iron Hasselback Potatoes • Mary’s Lemon-Bourbon Sidecars • Sweet Drop Biscuits with Grilled Peaches and Cream Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more. Get ready to fall in love with ranch life, hearty recipes, and the Five Marys. “A book that makes you want to leave the city and move to a ranch to have this kind of life yourself.” —Tiffani Thiessen, actress, producer, TV host and author Trade Review“A book that makes you want to leave the city and move to a ranch to have this kind of life yourself. Filled with drool-worthy recipes and beautiful memories. I can’t wait to try these dishes!” —Tiffani Thiessen, actress, producer, TV host and author “Hallelujah for this cookbook from trailblazing rancher Mary Heffernan—I’m excited to cook delicious, quality meals from it!”—Eva Shockey, mama, wife, author, TV show host, and social media influencer “Mary Heffernan is such an inspiration. Her beautiful new cookbook shares intimate glimpses into their day-to-day ranch life and a multitude of wonderfully comforting home-cooked meals!”—Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo “Mary’s remarkable energy is exceeded only by her kindness. This cookbook is filled with delicious recipes and captivating images of the fantastic life she and her husband have created.”—Robert Novogratz, principal designer, The Novogratz “This cookbook is everything Mary’s brand emulates: work hard, play hard, and enjoy life with those you love. Here, the ranch-life photos tell the story and her approachable, homespun recipes bring the comfort.”—Hannah Neeleman, Ballerina Farm “These inspiring recipes bring a fresh and classic edge to down-home cooking." —Jenna Rammell, Jenna’s Kitchen “Ranch Raised is so much more than a cookbook—and it’s one I know I’ll be coming back to time and again. It’s a beautiful, candid, heartfelt window into the life, kitchen, and home of the wildly successful rancher and businesswoman Mary Heffernan."—Erin Benzakein, New York Times bestselling author of Floret Farm’s A Year in Flowers “Mary Heffernan is a force for good and a true example of what hard work and determination can do for your family and the world we live in. This cookbook is an absolute treasure, filled with recipes and a glimpse into a simple yet profoundly rewarding life. It belongs in every home that values grit, true love, and good food.”—Danielle Kartes, founder and creative director of Rustic Joyful Food “A rare treasure. Mary Heffernan has poured the beauty of her home, the love of her family, and the warm comfort of her food into every page.”—Nikki Callison, Callison Ranch Beef“Heffernan’s accessible volume on ranch living and cooking transports and inspires.”—Publishers Weekly“This is California cuisine with a decidedly carnivorous bent—it is a ranch after all. Snacks like jalapeño poppers and beef jerky precede recipes starring beef, pork, and lamb. To echo those often-spicy meats, vegetable dishes include cauliflower in peppery Buffalo sauce. Drinks and a few desserts round out the hearty offerings, and color photographs capture the beauty of ranch life and its gustatory pleasures.”—Booklist

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Book SynopsisCelebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.Recipes include:  Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms Fire-Roasted Butter Clams with Seaweed Gremolata

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Book SynopsisFrom the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.

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Book SynopsisA pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences—Persian, Arab, French, English, and African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable.This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.

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Book SynopsisA journey through the lands of boiled peanuts, pesto, and pickled peppercorns—with thirty recipesFoodies, travel enthusiasts, culinary historians, fans of fine writing, and cookbook collectors will feast on John Martin Taylor's Charleston to Phnom Penh. A unique vision of a joyous and peripatetic life, these essays take readers on a journey across three continents, from the South Carolina Lowcountry of Taylor's upbringing to the Caribbean, Italy, France, Eastern Europe, and Asia.Taylor recalls his mother's before-her-time culinary experiments; probes historical archives to research the origins of classic dishes; and remembers adventures sailing, dancing, and fishing, as well as cooking. His gaze is social, etymological, personal, comic, and historical, and all foods are considered fair game for scrutiny. Taylor tells us how to bake with olive oil, why he doesn't make wedding cakes, what to do in Transylvania, and how he came to be a voice of the Lowcountry. Make a margarita and delve into his deconstruction of hoppin' john, his erstwhile namesake; the history of cheese straws; and how to make callaloo and fish amok.

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Book SynopsisA poignant-and delicious-compendium of South Carolina Jewish life revealed through food and storyWhere people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources—Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel—and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture. On the southern Jewish table, many cultures are savored. This lively collection includes more than eighty recipes from seventy contributors. Barnett and Harvey, drawing on family cookbooks and troves of personal recipes, highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as southern favorites such as peach cobbler, modern fusions like grits and lox casserole, and of course kugels and collards. Fully illustrated with original and archival photographs, Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.

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Book SynopsisFor over 10,000 years, earth ovens (semi-subterranean, layered arrangements of heated rocks, packing material, and food stuffs capped by earth) have played important economic and social roles for Indigenous peoples living across the arid landscapes of North America. From hunter-gatherers to formative horticulturalists, sedentary farmers, and contemporary Indigenous groups, earth ovens were used to convert inedible plants into digestible food, fiber, and beverages. The remains of earth ovens range from tight, circular clusters of burned rocks, generally labeled “hearths” by archaeologists, to the massive accumulations of fire-cracked rock referred to as earth oven facilities, roasting pits, or burned rock middens. All such features are common across the arid and semi-arid landscapes that stretch from Texas to California and south into Mexico. Despite the long-term ubiquity and broad spatial and cultural distribution of earth ovens from late Paleoindian times until today, these features have earned relatively little attention in the way of directed archaeological research, and remain an under-studied aspect of Indigenous lifeways. This edited volume explores the longevity and diversity of earth oven baking and examines the subsistence strategies, technological organization, and social contexts within which earth ovens functioned. It serves as the first compilation of these studies from such a broad geographic area, reflecting an array of promising research that highlights ongoing efforts to understand the archaeological record of earth ovens.Trade Review“This timely and much-needed collection of articles about hot-rock cooking adds dimension and richness to our understanding of the significance of this technique to landscape use, diet, technological systems, social organization, and traditional cultural values."—Pei-Lin Yu, Boise State University

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Book SynopsisIn Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity.Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.

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