Lorena Jones Books, January 2021. Hardcover. A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race..... More
The University of North Carolina Press, November 2008. Hardcover. North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North..... More
Houghton Mifflin, April 2000. Oversize Softcover. At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary..... More
Wiley, August 1992. Hardcover. Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to..... More
Brewers Publications, December 2014. Paper Back. Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with..... More
Putnam Adult, October 2004. Hardcover. What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best..... More
Putnam Adult, October 2004. Hardcover. What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best..... More
Putnam Adult, October 2004. Hardcover. What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best..... More
Stillpoint Pub, November 1987. Trade Paperback. This text looks at our dependence on animals for food and what this means in terms of the profoundly inhumane and unhealthy conditions under which animals are raised and prepared for consumption. In an account of these conditions, and of the physical, emotional and..... More
