Bold new burgers are appearing on the menus of the country's top restaurants, reverently prepared by some of the nation's best chefs. The burger has become a fine dining event, expertly crafted and fiendishly devoured. Allow award-winning chef Samuel Monsour and noted burger critic and chef Richard ...

Chess Pie Revival: 93 Healthy Recipes for Classic Southern Delights'' Welcome to ''Chess Pie Revival,'' a delightful journey through the heart of Southern cuisine, where tradition meets health-conscious living. At the heart of this collection is the beloved chess pie, a simple yet irresistible Sout...

What if a single ingredient could transform your cooking, health, and culinary legacy? Black Garlic: A Chef’s Secret Weapon cracks open the vault of one of gastronomy’s most mysterious treasures—black garlic. The book unveils the captivating story of one of the culinary world’s most enigm...

What if a single ingredient could transform your cooking, health, and culinary legacy? Black Garlic: A Chef’s Secret Weapon cracks open the vault of one of gastronomy’s most mysterious treasures—black garlic. The book unveils the captivating story of one of the culinary world’s most enigm...

A fresh and exciting approach to Greek culinary tradition, wherein food is healthy, simple, and most of all, delicious Take eighty-seven ambrosial recipes designed for the needs and appetites of everyday cooks, leaven with delectable anecdotes about the Greek lifestyle, then pepper with revealing ...

INSPY Awards Nominee With a friend like Claire, you need a gurney, a mop, and a guardian angel. Everybody in the small town of Chapel Springs, Georgia, knows best friends Claire Bennett and Patsy Kowalski. It's impossible not to, what with Claire's zany antics and Patsy's self-appointed mission ...

Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock ...

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast stor...

A new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Pet...

Ingredient by ingredient, dish by dish, take a tantalizing tour of Georgia's signature foods " Taste the State Georgia and the regional foods within it can be a source of pride for people and communities. . . . This book will prepare you for your next Georgian culinary adventure and give you a bi...

When the urge for something sweet, something fudgy, something meltingly rich or irresistibly decadent hits, nothing satisfies like an American dessert. From chocolaty brownies and chewy cookies to aromatic crumbles and generously frosted cakes, these are the luscious crowd-pleasers that make us groa...

It’s been said Gulf Coast oysters have the cleanest taste of any oyster:  “…it tastes of the sea and not much else, and for that reason they should be the oysters against which all others should be measured.” Gulf Coast Oysters: Classic & Modern Recipes for a Southern Renaissance  is th...

For over four decades, John Coykendall’s passion has been preserving the farm heritage of a small community in rural southeastern Louisiana. A Tennessee native and longtime master gardener at Blackberry Farm, Coykendall has become a celebrity in a growing movement that places a premium on farm-to-...

"This book is a testament to these vital relationships [between chefs and farmers] and to the momentous transformation that brings food—grown, raised, or gathered wild—directly to the table."—Paul Bertolli,  from the Foreword   Local. Seasonal. Sustainable. Farm fresh. Restaurants all over t...

Winner of the James Beard Award for Best American Cookbook “ Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora h...

Step into the kitchen with beloved chef and 2016 James Beard Award nominee for Best Chef Southeast, Kevin Gillespie, whose deep commitment, passion, and skill shine throughout this approachable cookbook. This is truly a book to be cooked from again and again. "Cooking is figuring out the great qua...

Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offer...

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it’s savory Yellow Squash Pickles and peaches, pickled, brandied, or as a t...

James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more. An early fall cobbl...

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and be...