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High country cooking fit to grace any table.

Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to “pull up a chair and take nourishment.”

Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.

Considered the first African American cookbook published in America.

This wonderful collection of one hundred and sixty authentic and tasty recipes of the Old South was originally published in 1881 and is a landmark in the history of American food publications.

From a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.

When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.

A melting pot of New Orleans' diverse flavors, cultures, and history.

A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.

New Orleans celebrates better than any other city. It's our way of doing just about anything. Perfect for gatherings, holidays, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than fifty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.

These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering. Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo.

Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boysie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucré's shimmering King Cake. The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise.

In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

A Taste of the New Orleans supernatural

A bloody romp through the French Quarter, including over 30 delectable recipes by Chef Chris Dunn

New Orleans is filled with mysteries and legends. Ghosts that haunt our city, rougarou (a werewolf-like creature that dwells in the swamps), and vampires. Maidens who were sent from France in 1721 to help colonize the city but were mysteriously turned to vampires on the ship before their arrival. There are also witches—some with remedies and some with curses. They say New Orleans is a melting pot of cultures. If one delves deep into this melting pot, they may just find the supernatural pulling them in deeper still until the food tastes like their favorite memories of home cooking, the unexpected becomes commonplace, and the sharp pain on their neck has them lusting and longing for their lover. Mosquito–Southern Vampires, originally released one chapter at a time as a penny dreadful, is a melting pot of the supernatural. To help create an immersive, mystical experience, at the end of each chapter is a recipe by Chef Chris Dunn from the New Orleans Vampire Café or the Vampire Apothecary, both located in the mysterious beating heart of the old French Quarter.

Marita Woywod Crandle, author and historian, has a passion for historical fiction. She has written several history books as research for her historical fiction work, including New Orleans Vampires: History and Legend and Josie Arlington’s Storyville: The Life and Times of a New Orleans Madame. Crandle also owns several vampire-themed businesses in the New Orleans French Quarter, including Boutique du Vampyre, and two restaurants, The New Orleans Vampire Café and Boutique du Vampyre’s Apothecary. Both restaurants share the same executive chef, Chef Chris Dunn, who offers many of his recipes in this book. Chef Chris creates meals that are decadently delicious, with elegant presentation—the way a vampire would host his mortal guests.

Chef Jason Smith is back at it, providing you with more of his one-of-a-kind Country Bling recipes. The Kentucky native, known for his glitzy wardrobe, colorful expressions, and award-winning recipes, is thrilled to present his second cookbook, which focuses on decadent confections, using eight ingredients or less.

The recipes in this book have been developed to encompass everything that makes a decadent dessert; whether you like sweet, salty, tart, savory, silky, crunchy, chewy, creamy, frozen, fried, or chilled; you are promised to have a lip-smackin’, eye-rollin’ experience with each recipe.

It was Chef Jason’s flair for taking all of the above considerations when making tasty confections that shot him into the national spotlight, when he competed on and won Food Network’s Holiday Baking Championship, season 3; and Holiday Baking Championship—Kids vs. Adults, 2016. He continued to parlay his talents in the sweet and savory, by competing on and winning Food Network Star, season 13. Chef Jason has appeared as a judge and competitor on several national network food shows, and has had the honor of participating on The GOAT, an Amazon Prime reality show.

With all his accolades, he considers the privilege of sharing his love of food through his cookbooks to be his greatest accomplishment.

A collection of appetizers from the world's favorite city for food. This gift cookbook is a compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans' finest restaurants and most-skilled chefs. Classic recipes such as Antoine's Crabmeat Imperial, Cochon's Watermelon Rind Pickles, and Restaurant Cuv'e's Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan's Bourbon House Oyster Shooters and Restaurant August's Honey Island Chanterelle Tart.

Much more than paella, flan, and empanadillas (meat pies), Isleño cuisine reflects the diverse heritage of Louisiana. The ingredients combine to produce a healthy menu of more than 800 dishes that range from Irish Stew and a Chow Mein Hot Dish to Chicken Cacciatore and a New England Boiled Dinner.

Other dishes are pure Louisiana, nine different recipes for gumbo, and two for fried alligator, for example. And no one could forget the sweets. One entire chapter is devoted to cakes, cookies, and candies, with another reserved for desserts and pies. While others may eat to live, los Isleños live to eat!

Taste sensations and family recipes that will have you saying, “Yum, y'all!”

Nurtured in South Louisiana’s Cajun and Creole cooking culture, Ann Hollowell added the thrills of Tex-Mex and international flavors while living in Texas, and her move to Mississippi brought her to traditional down-home Southern cooking. As the host of The Cooking Lady, she assembles some of her best Southern recipes, throwing in a dash of humor as she tells the funny stories behind her favorite foods. Flavorful recipes for hearty Seafood Bisque, Spicy Carrot Cake, Chutney Puffs, Orange Tea Biscuits, Marinated Shrimp, Roasted Spiced Sweet Potatoes, Big Daddy's Salmon, Cream Cheese Pound Cake, Bourbon Smash, and many more are featured in this collection from her show.