"Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques...

For Pat and Gina Neely the secret to a truly happy home is a lively mix of food and family. In their new book, the best-selling authors draw on their down-home roots and revisit the classic Southern recipes that have been passed down through generations. We're drawn into the kitchens of their mothers and grandmothers and back to a time when produce was picked in the backyard garden and catfish was caught on afternoon fishing trips with Grandpa. In...

Collects four generations of recipes from the author's family, with additional heirloom recipes from other Southern families, all exemplifying the Southern culinary tradition.

The editors of the popular lifestyle magazine present every recipe from the past year of publication, including regionally inspired dishes, quick and easy meals, family favorites and special-occasion treats.

Jo Gaines believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. She provides 125 classic recipes -- from breakfast, lunch, and dinner to small plates, snacks, and desserts -- presenting a modern selection of American classics, personal family favorites, and comfort food from the couple's new restaurant, Magnolia Table. Complemented by her love for her...

"300 recipes that celebrate the glories of Southern baking, with a generous accompaniment of historical lore"--Dust jacket.

Wilson invites you to experience the delicious foods of her heritage. She melds the down-home country cooking of her Southern roots with the urban cultural influences of New York City. Also included is a treasure trove of delightful stories and wisdom from the heart of her bustling kitchen.

"With a drive to preserve the heritage foods of the South, [executive chef and partner at Husk] 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"--Amazon.com.

Goes behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South's obsession with grits. To many, grits are one of those basic, bland Southern table necessities -- something to dollop the butter and salt onto. Murray decided to do some digging to better understand the evolving role of grits in Southern cuisine and culture -- as well as her own Southern identity. She takes the reader behind the...

"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com. Throughout her career Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine, and introduced us to black cooks who established much of what is considered to be our national cuisine. Here she brings these masters into our kitchens. Through recipes...