Bloomsbury Academic, February 2023. Trade Paperback. From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization..... More
Penguin Books, May 2023. Paper Back. The New York Times bestseller! "A warm and loving reflection that, like good bourbon, will stand the test of time." --Eric Asimov, The New York Times The story of how Julian Van Winkle III, the caretaker of the most coveted cult Kentucky Bourbon whiskey..... More
Oxford University Press, USA, July 2009. First Edition. Hardcover. One very lightly bumped corner. More
Clarkson Potter, May 2022. Hardcover. NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER - JAMES BEARD AWARD WINNER - A highly personal love letter to the beauty and bounty of Me?xico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show..... More
2023. Trade Paperback. From Annie's Homegrown, the #1 national organic kids' food brand, a joyful cookbook of 70 easy, comforting, yummy recipes for breakfast, snacks, lunch, or dinner and even dessert that the whole family will love. Annie's Homegrown has a mission to cultivate a healthier, happier world by spreading..... More
Ecco, April 2021. Hardcover. A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of..... More
Corvus Publishing, October 2003. Paper Back. Take an intimate look into the contemporary world of absinthe. International in scope, "Absinthe: Sip of Seduction" is a visually rich journey into an alluring subculture. Punctuated with color reproductions of classic and current lithographs, posters, postcards, cartoons, antiques, glassware, bottles, and other tools..... More
Chronicle Books, April 2001. Paper Back. An aperitif is so much more than a cocktail. It is a way of passing from work to leisure while sipping a mild beverage, enjoying a few savory snacks, and sharing time with friends. Now available in paperback, the IACP award--winner "Aperitif" is a...... More
Hamlyn, August 2023. Hardcover. Easy Asian cooking for the whole family from School of Wok founder and star of the hit ITV show Jeremy Pang's Asian Kitchen AS SEEN ON TV COOKING Make dinnertime easy with over 80 Asian recipes from Jeremy Pang and his award-winning cook institution, School of..... More
Running Press Book Publishers, January 1999. Cloth. The history of Martini, tasting notes for individual brands of gin, vodka, and vermouth, and recipes. Once the beverage of suave spies and millionaire socialites, the Martini is enjoying new-found popularity. Some consider it the ultimate drink of sophistication, with its crystal clarity..... More
Ryland Peters & Small, October 2013. Oversized Hardcover. Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together--their flavor, aroma and color. Most of all, mixing a sublime cocktail is an art. Preparing a first-class cocktail relies upon a deep..... More
University Press of Kentucky, February 2013. Hardcover. American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard..... More
Lyons Press, December 1997. First Thus. Paper Back. "Aromas and Flavors of Past and Present" is a book for browsing and reading as well as for cooking. Alice B. Toklas presents over 100 recipes -- some simple, some elaborate, and others that are simply extravagant (mashed potatoes that call for..... More
The University of North Carolina Press, September 2013. Paper Back. For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily(R) flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than..... More
The University of North Carolina Press, March 2016. Paper Back. Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer..... More
The University of North Carolina Press, March 2017. Paper Back. Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer..... More
The University of North Carolina Press, September 2015. Paper Back. Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he..... More
The University of North Carolina Press, September 2013. Paper Back. Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and..... More
The University of North Carolina Press, March 2014. Paper Back. Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and..... More
The University of North Carolina Press, March 2016. Paper Back. John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today barbecue signifies celebration as much as ever. In a lively and..... More
The University of North Carolina Press, March 2015. Paper Back. Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes..... More
The University of North Carolina Press, March 2021. Paper Back. Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main..... More
The University of North Carolina Press, September 2016. Paper Back. While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied..... More
The University of North Carolina Press, March 2015. Paper Back. Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality..... More
The University of North Carolina Press, September 2014. Paper Back. In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value. Along with instructions for selection and..... More
