How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.Cornbread Nation 7, edited ...

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods.Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage ...

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dis...

“At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies.”Renowned and beloved author Maya Angelou returns to the kitchen—both hers and ours—with her second cookbook, filled with time-tested recipes ...

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible and irreplaceable.Angelou tells us about the time she was exp...

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it...

The chef behind the game-changing restaurants Husk and McCrady’s delivers his first book, showcasing all of his mouth-watering Southern-inspired recipes.With a drive to preserve the heritage foods of the South, Sean 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 dishe...

A rising young chef lays bare his gripping story of culinary triumphs, consuming drug addictions, and his continuing quest to stay on top while staying soberAt twenty-six years old, Brandon Baltzley was poised for his star turn as the opening chef at Chicago’s hotspot Tribute. People called him a prodigy—the Salvador Dali of cooking—and foodie blogs followed his every move. Instead, Brandon walked away from it all and entered rehab to deal with the alcohol and coca...

A landmark work of culinary storytelling with 250 recipes celebrating the flavors of North Carolina's coastal plain by Vivian Howard, star of PBS's A Chef's Life and Somewhere South.This new classic of American country cooking proves that the food of Deep Run, North Carolina—Vivian's home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots feat...

Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gour...

A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg.Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celeb...

The Emmy Award–nominated chef puts a lighter, healthier twist on Southern cooking with these 150 recipes accompanied by color photos.Southern recipes are cherished heirlooms passed down from generation to generation, and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make—while also sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or...