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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.

Food has been and continues to be an essential part of any movement for progressive change.

From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

From shrimp to shark, this guide to the savory seafood of the northern Gulf will help you enjoy the catch of the day, whatever it may be. More than just a collection of recipes, this book provides directions for selecting, preparing, cleaning, and cooking edible species of fish and shellfish found within the northern Gulf waters. Ranging from quick and easy favorites to gourmet preparations, these recipes, paired with beautiful photographs of plated dishes, are sure to please even the most seasoned fisherman or novice cook.