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The University of North Carolina Press Your Order is Secure! Click Here for our Online Ordering Privacy Statement Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker
272 pp. 7 x 11, 51 color and 41 b&w illustrations
$19.95 Paper ISBN 0-8078-5498-0
Bold, imaginative cuisine by Ben Barker, named by the James Beard Foundation as best chef in the Southeast 2000, and Karen Barker, Bon Appétit's Pastry Chef of the Year 1999, from their award-winning restaurant, Magnolia Grill in Durham, North Carolina.
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Sweet Stuff: Karen Barker's American Desserts
by Karen Barker
384 pp., 71/4 x 9, 58 color photos, appends., index "A diverse and balanced selection of [Barker's] favorite American desserts. She enthusiastically introduces home cooks to the basics . . . with clear, unintimidating directions and copious suggestions for variations. . . . By altering just a few ingredients or adding an unusual spice, Barker creates out-of-the-ordinary twists on classics. . . . The book will satisfy any sweet tooth."—Publishers Weekly
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Cornbread Nation 1: The Best of Southern Food Writing
Edited by John Egerton
272 pp., 61/8 x 91/4, 26 illus. "For this Northerner, Cornbread Nation is almost as good as months of roaming back roads and long talks over kitchen tables all over the South. Maybe it's better, since this book takes me inside the South I shall never plumb alone. It lives on my bedside table. Thank you, John Egerton."—Lynne Rossetto Kasper, host of public radio's The Splendid Table
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Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites
by Sallie Ann Robinson
192 pp., 7 x 83/4, 2-color throughout, 28 photos, 1 map, index "A fascinating cookbook. . . . Robinson knows what to do with classic soul food ingredients like pig's feet, ham hocks, chitterlings and even possum. But Southern food lovers will also find plenty of down-to-earth recipes."—New York Times Book Review
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Mariner's Menu: 30 Years of Fresh Seafood Ideas
by Joyce Taylor
300 pp., 71/4 x 91/4, 12 color and 20 b&w photos, 50 illus., index "It's part cookbook; part discourse on how to clean and handle seafood; part profile of disappearing traditions."—Field & Stream
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The Robert E. Lee Family Cooking and Housekeeping Book
by Anne Carter Zimmer
304 pp., 61/8 x 71/2, 91 illus., tables, notes, appends., bibl., index
$14.95 Paper ISBN 0-8078-5415-8 "Anne Carter Zimmer has blended the ingredients of recipe experimentation, family traditions, and regional heritage into a confection with a message."—Southern Quarterly
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Biscuits, Spoonbread, and Sweet Potato Pie
by Bill Neal
400 pp., 61/8 x 8, 11 illus. "An authoritative journey through the baking and related confectionery cooking of the South."—New York Times Book Review
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Pickles and Preserves
by Marion Brown Foreword by Damon Lee Fowler
304 pp., 51/2 x 8, index "It is a pleasure to introduce a new generation of cooks and readers to Marion Brown's charming Pickles and Preserves, and to the remarkable woman who wrote it. . . . With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art."—Damon Lee Fowler, from the Foreword
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Bill Neal's Southern Cooking
by Bill Neal
219 pp. "A marvelous piece of work, beautifully written and rooted in a sense of history." —House & Garden "The book overflows with riches." —Food & Wine
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The Country Ham Book
by Jeanne Voltz and Elaine J. Harvell
136 pp., 7 x 8, 5 illus., 2 appends., bibl., index Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams.
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Southern Food: At Home, on the Road, in History
by John Egerton
416 pp., illus. Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.
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Mama Dip's Kitchen
by Mildred Council
248 pp., 6 1/8 x 7 3/4, 7 illus., index For nearly twenty-five years, Mildred Council — better known by her nickname, Mama Dip — has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan. Mama Dip's Kitchen showcases the same down–home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old–fashioned chicken pie, country–style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding.
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Hot Peppers: The Story of Cajuns and Capsicum
by Richard Schweid
184 pp., 51/2 x 91/4, notes, bibl., index Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
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Coastal Carolina Cooking
by Nancy Davis and Kathy Hart
196 pp. Here thirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restaurant menus. But these cooks describe more than good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical fact. Vignettes on each cook lend a historical perspective to this book, and the old-time recipes will be treasured for years to come. Winner of the 1986 Best
Instructional Book
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Marion Brown's Southern Cook Book
by Marion Brown
502 pp. With sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens-treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products.
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North Carolina and Old Salem Cookery
by Beth Tartan
290 pp The classic work on North Carolina cuisine. This new 1992 edition includes several dozen new dishes. "A delightful collection of regional history, reminiscences and recipes." —Bon Appétit
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The Foxfire Book of Appalachian Cookery
by Linda Garland Page and Eliot Wigginton
352 pp., 100 illus. More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community. Illustrated with photographs of the kitchens, people, and foods of Appalachia, this captivating collection contains more than 500 recipes.
ben & karen barker – magnolia grill – excerpt – praise – links – home |
