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American

Most popular at the top

  • Poole'sby Ashley Christensen; Kaitlyn Goalen

    Potter/TenSpeed/Harmony 2016; US$ 35.00

    From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner.   Ashley Christensen is the new face of Southern cooking, and her debut cookbook,  Poole’s , honors the traditions of this celebrated cuisine, while introducing... more...

  • Taste & Techniqueby Naomi Pomeroy

    Potter/TenSpeed/Harmony 2016; US$ 40.00

    James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better... more...

  • Start the Fireby Jeremiah Tower

    HarperCollins 2017; US$ 11.99

    AS SEEN IN THE NEW DOCUMENTARY JEREMIAH TOWER: THE LAST MAGNIFICENT Newly revised and reissued to coincide with The Last Magnificent , a documentary feature produced by Anthony Bourdain, the indelible and entertaining memoir from Jeremiah Tower which chronicles life at the front lines of redefining modern American cuisine. Widely recognized as... more...

  • Bill Neal's Southern Cookingby Bill Neal

    The University of North Carolina Press 2009; US$ 19.99

    Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to... more...

  • Matzoh Ball Gumboby Marcie Cohen Ferris

    The University of North Carolina Press 2012; US$ 17.99

    From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the... more...

  • Remembering Bill Nealby Moreton Neal

    The University of North Carolina Press 2009; US$ 19.99

    A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner,... more...

  • Sunday Dinnerby Bridgette A. Lacy

    The University of North Carolina Press 2015; US$ 14.99

    Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is "a state of mind. It is about taking the time to be with the people who matter to you." Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role,... more...

  • Southern Holidaysby Debbie Moose

    The University of North Carolina Press 2014; US$ 14.99

    Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South® cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions, including... more...

  • Fred Thompson’s Southern Sidesby Fred Thompson

    The University of North Carolina Press 2012; US$ 19.99

    Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally... more...

  • Cooking the Gullah Way, Morning, Noon, and Nightby Sallie Ann Robinson

    The University of North Carolina Press 2009; US$ 14.99

    Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie,... more...