Catalog Search Results
Author
Physical Desc
vii, 310 pages : color illustrations ; 27 cm
Language
English
Appears on list
Description
A collection of recipes for Southern fare with a Mexican flair from the chef and restaurateur features such dishes as Cajun hash, cheeseburger tacos, chicken enchilada casserole, and Creole red beans and rice burritos.
Author
Language
English
Formats
Description
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the Soul Food plate and what it means for African American culture and identity.
Author
Physical Desc
319 pages : color illustrations ; 27 cm
Language
English
Description
"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...
Author
Physical Desc
243 pages : illustrations (chiefly color) ; 26 cm
Language
English
Description
"An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans"--
Author
Physical Desc
xi, 292 pages : color illustrations ; 26 cm
Language
English
Appears on list
Description
"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...
Author
Physical Desc
374 pages : color illustrations, color maps ; 29 cm
Language
English
Description
Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In Sean Brock's South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up...
Author
Physical Desc
xv, 270 pages ; 22 cm
Language
English
Description
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...
Author
Physical Desc
167 pages : color illustrations ; 23 cm
Language
English
Description
"Rustic Treats That Taste Like Home. North Carolina native and award-winning Two Cups Flour blogger Jenn Davis knows the key to Southern baking--think fresh fruit, real sugar and full-fat buttermilk. And with this standout book, anyone, anywhere can experience some down-south magic. Jenn blends her Southern sensibilities with a unique approach to flavor, reimagining crowd-pleasing classics with a twist. You'll learn to make fluffy Blueberry Buttermilk...
Author
Physical Desc
xxvii, 386 pages : color illustrations ; 24 cm
Language
English
Description
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula's key to weight loss is moderation and accountability and one day a week she still enjoys good old southern cooking with biscuits and all. Only now she will have one biscuit instead of three. One does not have to give up taste when reducing calories and these recipes are a testament to that. Paula shares...
Author
Language
English
Formats
Description
"Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding, and blending. From one generation to another, these ancestors of Texas's Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavor profile of indigenous Texas Mexican cooking today. Building on what he learned from his own family, Adán Medrano captures...
Author
Physical Desc
x, 485 pages : illustrations ; 25 cm
Language
English
Description
Bragg presents a food memoir, cookbook, and tribute to his mother. Margaret Bragg does not own a single cookbook, measures ingredients by "dabs" and judges "done" by look and smell. Her son shares classic family recipes-- many of them pre-dating the Civil War-- as well as preparation secrets for traditional Southern fare.
Author
Physical Desc
xiii, 254 pages : color illustrations, color map ; 24 cm
Language
English
Description
"You don't have to own a beach house to enjoy Mary Kay Andrews recipes. All you need is an appetite for delicious, casual dishes, cooked with the best fresh, local ingredients and presented with the breezy flair that make Mary Kay Andrews novels a summertime favorite at the beach. From an early spring dinner of cherry balsamic-glazed pork medallions and bacon-kissed Brussels sprouts to Fourth of July buttermilk-brined fried chicken, potato salad,...
Author
Physical Desc
xi, 163 pages : illustrations (some color) ; 25 cm
Language
English
Description
"When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South. Inspired by her grandmother's 1962 copy of Cocina Criolla -- the Puerto Rican equivalent of the Joy of Cooking -- Coconuts and Collards celebrates traditional recipes while fusing them with...
Author
Physical Desc
206 pages : color illustrations ; 27 cm
Language
English
Description
Growing up, greens were made with pork, and it wasn't Sunday without fried chicken-- so when Phillips fell in love with a vegetarian, she had to transform the way she cooks. Here she shares recipes that embody the modern Southern kitchen, presenting both animal protein (ie: meat) and vegetarian protein options.
"Damaris Phillips is a southern chef in love with an ethical vegetarian. Growing up, greens were made with pork, and it wasn't Sunday without...
Author
Language
English
Formats
Description
"Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography."--
"Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook,...
Author
Physical Desc
viii, 215 pages : illustrations (chiefly color), color map ; 24 cm
Language
English
Description
"Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this ... cookbook, he remixes foods of the African diaspora to create ... recipes such as corn maque choux-stuffed Jamaican patties with hot pepper sauce, berebere-spiced black-eyed pea sliders, crispy teff-grit cakes with eggplant, tomatoes, and peanuts, and groundnut stew with winter vegetables and...
Author
Physical Desc
xii, 319 pages : illustrations ; 24 cm
Language
English
Description
Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as...
Author
Physical Desc
278 pages : color illustrations ; 24 cm
Language
English
Description
If you're going to have a Bitchin Kitchen, you're going to need a few things--plenty of room, plenty of good food for sharing, high spirits (in both senses) and all the friends and family you can fit. For Miranda Lambert, a good time means sharing a great meal with the women who helped raise her back in Texas--her mom and a colorful bunch of best friends who could raise the roof, come through in a pinch, celebrate, cry, and really, really cook. Miranda...
Author
Physical Desc
x, 370 pages : illustrations ; 25 cm
Language
English
Description
."A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.
"Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After...
Author
Physical Desc
216 pages : illustrations (chiefly color), color maps ; 27 cm
Language
English
Appears on list
Description
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors...
Looking for an older book we don’t have?
Printed books not owned by Santa Fe Public Library that were released more than 6 months ago can be requested from other Interlibrary Loan libraries to be delivered to your local library for pickup. Limit: 3 per calendar month.
Looking for a newer item we don’t have?
Suggest the library purchase a new book, DVD, audiobook, or music CD through your account. Limit: 30 active requests at a time. Submit Purchase Suggestion