This warm, sometimes humorous, fact-filled history of the South’s uniquely yummy food shines new light on Southern culture. It’s also a thick-as-sawmill-gravy exploration of Southern relationships, because in the South, food is a social matter, and there’s a story behind every dish. The text includes short historical sidebars called “Porch Talk” and is also sprinkled with bits of …
New in paperback! Justin Wilson made his mark as a storyteller and humorist—a goodwill ambassador of the Cajun culture of South Louisiana. He took a culture slur and made it a label of distinction, proudly identifying himself, and his cooking, as “Cajun.” For this, his final retrospective, Wilson reminisces about times gone by, the recipes he created, …
Taste sensations and family recipes that will have you saying, “Yum, y’all!” Nurtured in South Louisiana’s Cajun and Creole cooking culture, Ann Hollowell added the thrills of Tex-Mex and international flavors while living in Texas, and her move to Mississippi brought her to traditional down-home Southern cooking. As the host of The Cooking Lady, she assembles some …
Tastes and tales from Mississippi’s Gulf Coast. The Mississippi Gulf Coast has long been a place where people and water are intertwined: the residents live, breathe, and eat the bounty of the Gulf. This collection of recipes from local chefs and essays showing the intimate relationship between people, industry, and environment provides a compelling portrait of one …
Buster Holmes Restaurant Cookbook, The: New Orleans Handmade Cookin’
From the 1960s to 1983, Buster Holmes cooked up classic Creole food, ending his career in the restaurant that bore his name at 721 Burgundy Street. The restaurant, at the center of a thriving New Orleans cultural community, offered unlimited servings of its famous red beans and rice for a modest price alongside shrimp, gumbo, butter beans, and …
A classic is updated for a new generation! The iconic Court of Two Sisters restaurant is known for the best Creole dining in the Crescent City. Joseph Fein III and his brother, Jerome, operated the business for years and wrote the original version of this cookbook with food historian Mel Leavitt. Now a new generation has stepped …
Gumbo, jambalaya, and shrimp—these are the Louisiana dishes we love, and they’re packed with the flavors we crave. Yet so often, these are the very foods we avoid because of the dreaded f word: fat. Culinary dietitian Shelly Marie Redmond wants you to forget the myth that because it tastes great, it can’t be good for you. …
Ancient Heritage Cookies: Gluten-Free, Whole-Grain, and Nut-Flour Treats
Grains our ancestors used baked into delights for today! Author Luane Kohnke guides aspiring bakers through her delicious and unusual recipes. With 50 recipes featuring ancient and whole-grain flours and 13 gluten-free options, everyone can enjoy delectable cookies without guilt! Kohnke uses whole grains from around the world—including oats, barley, cornmeal, and nut flours, which are healthier …
The bivalve lover’s guide to Louisiana’s best oysters. From the brackish bayous of Louisiana to the tables of some of the most beloved restaurants around the country, P&J oysters are among the best in the industry. Featuring recipes for oysters on the half shell, oyster appetizers, baked oysters, and grilled oysters, this lavish cookbook includes a history of …