While working as a reporter and producer for North Carolina’s public television network, Bob Garner took his “love of good food to work” where he created a weekly program devoted to the state’s barbecue culture. That evolved into several programs about traditional cooking. Over the course of his many years with UNC-TV, Garner established himself as a country-cooking connoisseur and viewers came to love his trademark “mmm-mmm” whenever he tasted a dish that met his standards. In Foods t...

In 1994, Bob Garner began doing short features about barbecue for UNC-TV’s statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time, taking readers on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. After Garner produced a one-hour television special based on his book, he quickly became known throughout North Carolina as “the barbecue ...

The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with.Allison Vines-Rushing and Slade Rushing are two of the most admired and innovative young chefs in the South. Their distinctive brand of cooking is praised for its brilliant juxtaposition of rustic flavors with refined, classically inspired pre...

The breakout star of TLC’s BBQ Pitmasters and five-time barbecue World Champion steps out from behind his rig to teach you the tips, tricks, and secrets that have made him the winningest man in barbecue, along with 70 flavor-packed recipes.“Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom. There is not another person who has won more championships, with more knowledge, or with such passion about barbecue than...

In the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family.Whether it's fried chicken or pimento cheese, fruit salad or meatloaf, everybody's family does it a little differently. The Southern Bite Cookbook is a celebration of those traditions and recipes every Southern family is proud to own.It's the salads and sandwiches that's mandatory for eve...

Johnnie Gabriel knows a thing or two about cooking for Southerners. The author of two cookbooks, Cooking in the South and Second Helpings, does it every day at Gabriel's, her restaurant and bakery in Marietta, Georgia.In How to Cook Like a Southerner, Gabriel isn't just sharing her recipes; she's taking her Southern expertise to the next level, offering step-by-step photos for 35 of the most iconic Southern dishes, curating and testing ov...

“Barbecue is a simple food. Don’t mess it up.”As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skil...

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, w...

In most of Ben's experiences, the humble Southern chefs share their long protected family recipes but it's not an adventure if everyone cooperates. Some of these institutions guard their recipes like members of the family.To the untrained eater, the secret ingredients it takes to create such an iconic dish would remain a bewitching mystery without the original formula. However, Ben's journey and mission is to deliver the most amazing 100 Southern recipes in Sou...

What would you give for an afternoon in your grandmother's kitchen?Leaning over the countertop, you watched as she added flour to the bowl of her old, yellow Sunbeam stand mixer. To her, cooking may have been as second nature as setting the table. To you, the way she skillfully put things together to create the mouthwatering meals and one-of-a-kind desserts you enjoyed at her table almost seemed like magic.At My Grandmother's Table features compell...

Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away. In the fifties it was known as the Harpeth Valley Tea Room owned by Lon and Annie Loveless. In 1951 it became the Loveless Cafe and in the seventies and eighties "the modest roadside eatery that once had been Nashille's secret went national. Discovered by food writers . . . the Loveless found itself recognized as a precious cultural...

**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.New York Times bestseller • IACP Cookbook of the Year**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 t...