Nathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now, this Lowcountry comfort combo is found on restaurant menus all around the country–from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one’s own kitchen library.
Nathalie Dupree is the author of 12 cookbooks and a three-time James Beard Award winner–for Mastering the Art of Southern Cooking (coauthored with Cynthia Graubart), Nathalie Dupree’s Southern Memories and Nathalie Dupree’s Comfortable Entertaining. She was awarded the Grand Dame of Les Dames d’Escoffier in 2012. She lives in Charleston, South Carolina.
Marion Sullivan has been the project consultant on cookbooks that include Magnolia’s Southern Cuisine. She is a Post and Courier food columnist and food editor of Charleston Magazine. She lives in Charleston.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea.
In ninety-six dishes, Moose shows how to prepare North Carolina fish and shellfish–freshwater, saltwater, wild-caught, and farmed–in both classic southern and inventive, contemporary ways. The book’s Best Basics section provides a much needed one-stop resource for confident selection, preparation, and storage, and the Think Seasonal section offers a comprehensive list with descriptions and peak availability of North Carolina fish and shellfish.
Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-two dishes, Moose shows how to prepare North Carolina fish and shellfish–freshwater, saltwater, wild-caught, and farmed–in both classic southern and inventive, contemporary ways.
The South’s relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South.
Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and sours are also covered, as are strong finishes such as the Sazerac and the Vieux Carré. A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware with which to stock the home bar, as well as mixing and garnishing techniques.
In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin “Popcorn” Sutton by historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated OC Weekly and ¡Ask a Mexican! columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on “The Future of Southern Drinking.”
Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi-based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.
Using checklists and smart strategies, Jennifer Chandler helps readers unearth dozens of Southern meals waiting to be discovered in their well-stocked pantries.
Nothing can discourage a home cook quite like being unprepared–running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success.
Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?”
Recipe highlights include Roasted Sweet Potato Salad with Dried Cranberries and Pecans, White Bean and Country Ham Soup, Braised Chicken with Mushrooms and Grits, Pan-Seared Pork Chops with Drunken Peaches, Cheesy-Jalapeno Hushpuppies, and Blackberry Skillet Cobbler.
All about Callinectes sapidus, the Atlantic blue crab.
• In-depth information on life cycle, habitat, catching, cooking, and- best of all- eating blue crabs.
Blue Crabs: Catch ’em, Cook ’em, Eat ’em is a practical, entertaining, well-illustrated guide to blue crabs and crabbing along the US East and Gulf Coasts. Provides guidance on catching, cooking, picking, and eating crabs. Healthy, lower-fat (but tasty) recipes are emphasized. Includes extensive information about Callinectes sapidus (beautiful, savory swimmer). The text is fully illustrated with 75 B&W photographs and 100 pen & ink drawings.
This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you’ll need for any event, whether a football game, a party, or if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors.
Highlighting local ingredients and traditional techniques, these snacks–from Fried Dill Pickles with Delta Comeback Sauce to Louisiana’s Natchitoches Meat Pies and Charleston’s Benne Wafers–shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.
For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home.
In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming “the stall” on large pieces of meat). He then explores iconic barbecue regions and traditions
And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.
Whether you’ve long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today’s home cook.
A guide to Southern scratch cooking–150 recipes for pantry essentials and modern twists on traditional recipes.
Build a from-scratch Southern pantry with 50 essential recipes, then discover the versatility and flexibility of cooking from your larder with 100 more recipes for fresh takes on Southern favorites. Learn how to make the most of local ingredients with recipes for pickles and relishes, jams and spreads, sauces and vinegars, and more that use whole, natural, and in-season produce. With these flavorful bases and embellishments on hand, Ashley English opens up a world of Southern cuisine by sharing ideas and recipes that incorporate these classic staples. Have a batch of Dill Pickles? Make Fried Dill Pickles with Sorghum Mayo. Not sure what to do with that Muscadine Jelly? Make some Pork Meatballs with a Muscadine Glaze. With recipes ranging from Southern Greens with Chow Chow, Pickled Beet Deviled Eggs, and Succotash to Cornmeal Catfish with Spikey Tartar Sauce, Slow Cooker Barbeque Chicken, and Grit Cakes with Country Ham and Applesauce, this is a warm and down-to-earth homage to Southern Appalachian home cooking.
A decidedly Southern take on sweet and savory pies for celebrations of all kinds, even quiet dinners at home.
Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savory and sweet.
Each chapter features a full menu centered on a holiday or occasion, with recipes for side dishes, appetizers, and more to complement the flavors of the starring pie.
$29.99The definitive guide to one of the most iconic barbecue traditions–Carolina-style chopped pork–from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue–until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home–from constructing a pit from concrete blocks to instructions for building a burn barrel–along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Smoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC with Buxton Hall Barbecue’s Book of Smoke.
In Buxton Hall Barbecue’s Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you’re not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food.
The recipes include all of the Buxton Hall favorites, including: Deep-fried Smoked Catfish, Smoky Pimento Cheese, Turnip Soup with Charred Onions, Slow-cooked Collards, Brussels Sprouts with Crispy Cracklin, Classic South Carolina-style Hash, Chicken Bog, Banana Pudding Pie, Grape Hull Pie, and S’mores with Homemade Marshmallows.
Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.
The southern garden produces delights in all four seasons, from asparagus to tomatoes, apples to collard greens. Make use of the bounty of your garden or farmers’ market with new twists on familiar favorites. Recipes for Apple Radish Salad and Bacon Apple Burgers break up a fall parade of crisps and crumbles. Instead of roasting, make Whiskey Braised Sweet Potatoes or Sweet Potato Peanut Stew and add greens to Shrimp and Grits. Recipes for preserving herbs, pickling peaches and berry jams mean that your harvest will never go to waste. Let experienced gardener and cook Cathy Cleary walk you through four seasons of fresh, flavorful cooking.
The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
In 27 years overseas I could be said to have eaten my way around the world from the best restaurants in Paris to the smallest Hawker stall in Singapore. Along the way, I picked up tips and recipes which have been adapted and distilled into my own style, one which we share with our guests at the Carolina Bed & Breakfast as well as with our family and friends. In this cookbook, I am sharing it with you as well.
OUR FAMILY TABLE: RECIPES & LESSONS FROM A LIFE ABROAD is a beautifully crafted book filled with more than 100 easy-to-prepare recipes for everything from entertaining to family meals. Enjoy recipes such as Peach Soup (pg. 10), French Eggs in Puff Pastry (pg. 43), Carolina Stuffed Mushrooms (pg. 56), Greek Lemon Chicken , and Cranberry Pistachio Biscotti