American Regional Cookery
The Minnesota Table: Recipes for Savoring Local Food Throughout the Year
The Minnesota Table
Recipes for Savoring Local Food Throughout the Year
Paperback      ISBN: 0760347689

Take a guided tour through the locavore's delight that is the Land of 10,000 Lakes through travel stories, recipes, and menu ideas.

The Minnesota Table is a culinary travelogue that takes you through the seasons, around the state, and back to your table with menus, recipes, and pointers for preparing local foods. Travel along in spring, summer, fall, and winter as we hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture. Try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Kale and Walnut Saute. Charming watercolors and lush color photographs illustrate the recipes and profiles and bring the culinary adventure to life

Heritage
Heritage
Hardcover      ISBN: 1579654630

New York Times best seller
Winner, James Beard Award for Best Book in American Cooking
Winner, IACP Julia Child First Book Award

Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Southern from Scratch: Pantry Essentials and Down-Home Recipes
Southern from Scratch
Pantry Essentials and Down-Home Recipes
Hardcover      ISBN: 1611803314
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.
Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Black Girl Baking
Wholesome Recipes Inspired by a Soulful Upbringing
Paperback      ISBN: 1624145124

**2019 James Beard Foundation Book Award Nominee**

Black Girl Baking has a rhythm and a realness to it. - Carla Hall, Chef and television personality

Invigorating and Creative Recipes to Ignite Your Senses

For Jerrelle Guy, food has always been what has shaped her--her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she'd rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal.

Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma's house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child.

Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.

Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
Jubilee: Recipes from Two Centuries of African American Cooking
A Cookbook
Hardcover      ISBN: 1524761737
"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times

JAMES BEARD AWARD WINNER - IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.

Praise for Jubilee

"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times

"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine."--The New Yorker

"Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn

"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--Taste
The Culinary Lives of John & Abigail Adams: A Cookbook
The Culinary Lives of John & Abigail Adams
A Cookbook
Paperback      ISBN: 0764346695

Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this historical cookbook. Join John, who wrote his wife about dinners with upper-class families in Philadelphia while serving in the Second Continental Congress, and Abigail, the loyal and generous hostess who crossed the Atlantic to join the first American Ambassador to Great Britain, on this culinary journey. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture. Now, while attempting these 56 recipes, read about and toast their contributions to democracy.

Midwest Made: Big, Bold Baking from the Heartland
Midwest Made
Big, Bold Baking from the Heartland
Hardcover      ISBN: 076246450x
A Love Letter to America's Heartland, the Great Midwest

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown.


After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:

  • Rhubarb and Raspberry Swedish Flop
  • Danish Kringle
  • Secret-Ingredient Cherry Slab Pie
  • German Lebkuchen
  • Scotch-a-Roos
  • Smoky Cheddar-Crusted Cornish Pasties

. . . and more, which will make any kitchen feel like a Midwestern home.

    The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
    The Red Rooster Cookbook
    The Story of Food and Hustle in Harlem
    Hardcover      ISBN: 0544639774
    Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson's iconic Harlem restaurant.

    When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.

    These traditions converge on Rooster's menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They're joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson's Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce.

    Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.
    Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook
    Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods
    A Cookbook
    Hardcover      ISBN: 0525577076
    NEW YORK TIMES BESTSELLER - There's something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options

    NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK

    "Those indulgent, comfort food-esque dishes Tieghan is] known for aren't going anywhere. . . . You'll be hard-pressed to decide which one to make first."--Food & Wine

    We all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.

    On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

    Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.
    Yes, Chef
    Yes, Chef
    Hardcover      ISBN: 0385342608

    JAMES BEARD AWARD NOMINEE - NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY "VOGUE" - "NEW YORK TIMES "BESTSELLER
    "One of the great culinary stories of our time."--Dwight Garner, "The New York Times"
    " "
    It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
    Marcus Samuelsson was only three years old when he, his mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in GOteborg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
    "Yes, Chef "chronicles Marcus Samuelsson's remarkable journey from Helga's humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted "New York Times "three-star rating at the age of twenty-four. But Samuelsson's career of "chasing flavors," as he calls it, had only just begun--in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room--a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
    With disarming honesty and intimacy, Samuelsson also opens up about his failures--the price of ambition, in human terms--and recounts his emotional journey, as a grown man, to meet the father he never knew. "Yes, Chef "is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors--one man's struggle to find a place for himself in the kitchen, and in the world.
    Praise for "Yes, Chef"
    " "
    "Such an interesting life, told with touching modesty and remarkable candor."--Ruth Reichl
    "Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style--in the kitchen and on the page. I liked this book so very, very much."--Gabrielle Hamilton
    "Plenty of celebrity chefs have a compelling story to tell, but none of them can top this] one.""--The Wall Street Journal"
    "Red Rooster's arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food."--President Bill Clinton