 | With 100 recipes inspired by an unforgettable era of horseback heroes, The Texas Cowboy Kitchen is the newest cookbook from America’s celebrated cowboy-turned-chef, Grady Spears. A combination of Grady’s inimitable spin on gratifying, hearty food, and the romance of the famous Chisholm Trail where cowboys drove cattle some 130-odd years ago, this beautifully illustrated book turns simple cowboy food into gourmet creations. Palate-pleasing eats from Grady’s newest hit restaurant, the Chisholm Club, reflect an upscale-rustic spirit in food and language and offer a refined take on the trail-driving campfire cuisine of days gone by. List Price: $ Price: $24.46   |
 | Woods. From collard greens to pound cake, real soul food at its best. 125+ recipes from world-famous Harlem restaurateur. List Price: $ Price: $17.50 |
 | This is a wonderful collection of traditional recipes and food memories. As well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them. Included are Pastor's Famous Ribs, Shortbread, Cracklin' Cornbread, Okra Gumbo, New Orleans Red Beans and Rice, and Sweet Potato Pudding. Woven among the 400 recipe are rich historic anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food. List Price: $ Price: $15.96 |
 | Best Seller! Susan Branch delightfully illustrated and handwrote this charming collection of fun foods and 100+ recipes. List Price: $ Price: $19.16 |
 | Reprinted with a new cover! Introducing the best of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. In The 100 Greatest New Orleans Creole Recipes, Guste presents a selection of choice recipes ranging from “Haute Creole” entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving that they have universal appeal and popularity. Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavor of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes’ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining elegant and effortless. Roy F. Guste is a former proprietor and chef of Antoine’s, the famous New Orleans restaurant. He is a food advisor to many restaurants, a frequent lecturer at conventions, and an author of cookbooks and a garden guide. List Price: $ Price: $10.46 |
 | Living legend covers long history of Hungarian cuisine, gastronomic profiles of the different regions, wines and lore in brilliant and comprehensive book, with 300 remarkable recipes and fascinating archival illustrations. List Price: $ Price: $12.98 |
 | Delightful Humor, History & Down-home Recipes In The African-american Tradition. Color Photos. 192 Pgs. List Price: $ Price: $15.16 |
 | The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teems with easily accessible natural resources—seafood such as bass, oysters, shrimp, clams, mullet and sturgeon; game birds like pheasant, turkey, quail and duck; and of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribbean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Bean Cakes and Bourbon-Cured Salmon. With this cookbook, anyone—anywhere—can experience the unique taste of the Low Country. List Price: $ Price: $17.50 |
 | Sale! 200+ family favorites, organized from A to Z, from tried-&-true heartland of American home cooking. 316 pgs. Hard List Price: $ Price: $9.98 |
 | 2006 IACP Award Winner: Jane Grigson Award! Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods--including pork and shellfish--have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home. From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and across the Mississippi and Arkansas Deltas, Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates how southern Jews reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender. Featuring a trove of photographs, Matzoh Ball Gumbo also includes anecdotes, oral histories, and more than thirty recipes to try at home. Ferris's rich tour of southern Jewish foodways shows that, at the dining table, Jewish southerners created a distinctive religious expression that reflects the evolution of southern Jewish life. From the colonial era to the present, Ferris examines the expressive power of food throughout Southern Jewish history. She demonstrates how Southern Jews reinvented culinary traditions as they adjusted to living in a largely Christian region where forbidden foods such as pork, shrimp, oysters, and crab are intensely popular. Richly illustrated, this culinary tour of the Jewish South includes anecdotes, oral histories, and more than thirty recipes to try at home. List Price: $ Price: $19.76 |