Winner of the James Beard Foundation Cookbook of the Year Award! Smokehouse Ham, Spoon Bread, & Scuppernong Wine is a scrumptious slice of Smoky Mountain and Blue Ridge hill country foodlore handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of …
The White Dog Cafe has earned interational acclaim for its exceptional food, innovative menus, and commitment to community involvement and social responsibility. Now, in their first cookbook, Proprietor Judy Wicks and Chef Kevin von Klause share 250 kitchen-tested recipes for their internationally inspired American cuisine, along with tales of adventure from more than 15 years of implementing the …
This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.From Brennan’s and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans’ leading food writers and he starts by giving you a comprehensive …
Chef David Waltuck calls Chanterelle “a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true.” For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the …
Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City’s Most Diverse Borough
Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means …
Since he started smacking long balls for the Baltimore Orioles, John Boog” Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog’s Baltimore row house were once a post-game tradition for …
New York a la Cart: Recipes and Stories from the Big Apple’s Best Food Trucks
Divided into neighborhood sections (Uptown, Midtown, Downtown, the Boroughs, etc.) New York a la Cart will spotlight the best of the Big Apple’s cart cuisine, profiling 50 vendors and including their most popular recipes. There are terrific “only in New York” stories here: the IBM exec who quit his six-figure job to flip Belgian waffles, …
Culinary History of the Finger Lakes:: From the Three Sisters to Riesling (American Palate)
A bounty of crisp apples, heirloom produce, artisan cheeses and grass-fed meats complement the heady libations of the Finger Lakes wine country. Culinary luminaries and home cooks alike use these regional ingredients to craft classic and unique dishes, like Moosewood’s apple spice cake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes’ gustatory legacy …
Hudson Valley Chef’s Table: Extraordinary Recipes From Westchester To Columbia County
Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a …
New York cooking is nothing less than fantastic! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cooking all wrapped up in the tastiest of dishes. Imagine . . . handpicked recipes from prominent chefs, TV hosts, junior league members, and bed and breakfast innkeepers . . . all …