Heiskell, Elizabeth
Summary: This book will inspire anyone who loves to party, host, gather, cook, or eat. Included are 31 party-themed menus and guides for party planning from invitations and estimating portions to decorating and farewell favors. -- Adapted from back cover.
Format: text
Publisher / Publication Date: Oxmoor House, an imprint of Time Inc. Books 2018
Copies Available at Peninsula
1 available in Adult, Call number: 641.5 HEIRichards, Todd
Summary: "Chef Todd Richards explores West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives"--
Format: text
Publisher / Publication Date: Harvest, an imprint of William Morrow 2024
Sorry, no copies available
Place a hold to request this item.Schrager, Lee.
Summary: "These are 50 exciting new recipes for America's most decadently delicious food, from classic Southern preparations to new twists by chefs across the country, paired with 25 perfect sides--the best of the crispiest birds around, as selected by the founder of the South Beach and New York City Wine & Food Festival. Everyone has their own take on fried chicken: some let it brine with lots of salt...
Format: text
Publisher / Publication Date: Random House Inc 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5975 SCHHolland, Tanya
Summary: "80+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration that brought African American culture to the West Coast-from the acclaimed chef and author of Brown Sugar Kitchen"--
Format: text
Publisher / Publication Date: Ten Speed Press 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59296 HOLLukas, Albert
Summary: Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. With African, Caribbean, and European influences...
Format: text
Publisher / Publication Date: Smithsonian Books 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 LUKWhite, Randy Wayne.
Format: text
Publisher / Publication Date: Lyons Press 2006
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1 available in Adult Non-fiction, Call number: 641.5 WHISummary: Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.
Format: moving image
Publisher / Publication Date: PBS 2013
Copies Available at Woodmere
1 available in E-TV DVDs, Call number: DVD E-TV SOUTerry, Bryant
Summary: "A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes. Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create...
Format: text
Publisher / Publication Date: Random House Inc 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5637 TERRaiford, Matthew
Summary: "From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah-Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm...
Format: text
Publisher / Publication Date: The Countryman Press, a Division of W. W. Norton & Company 2021
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1 available in Adult Non-fiction, Call number: 641.59296 RAICheatham, Adrienne
Summary: "From Top Chef finalist Adrienne Cheatham, cook your "Sunday best" any day of the week with 100 recipes that celebrate the joy of home cooking and family meals. Chef Adrienne Cheatham spent her career cooking in some of the country's most prestigious restaurants, from Eric Ripert's Le Bernardin to Marcus Samuelsson's Red Rooster. She went on to become a finalist on Top Chef and founded a...
Format: text
Publisher / Publication Date: Clarkson Potter/Publishers 2022
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1 available in Adult Non-fiction, Call number: 641.5 CHELambert, Miranda
Summary: If you're going to have a Bitchin Kitchen, you're going to need a few things--plenty of room, plenty of good food for sharing, high spirits (in both senses) and all the friends and family you can fit. For Miranda Lambert, a good time means sharing a great meal with the women who helped raise her back in Texas--her mom and a colorful bunch of best friends who could raise the roof, come through...
Format: text
Publisher / Publication Date: Dey St., an imprint of William Morrow 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59764 LAMMiller, Adrian.
Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....
Format: text
Publisher / Publication Date: 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 MILPhillips, Damaris
Summary: Damaris Phillips is a southern chef in love with an ethical vegetarian. In Phillips's household, greens were made with pork, and it wasn’t Sunday without fried chicken. So she had to transform the way she cooks. In Southern Girl Meets Vegetarian Boy, Phillips shares 100 recipes that embody the modern Southern kitchen: food that retains all its historic comfort and flavor, but can now be enjoyed...
Format: text
Publisher / Publication Date: Abrams, an imprint of Abrams 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5636 PHISummary: Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and...
Format: text
Publisher / Publication Date: Andrews McMeel 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 ONECopies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.5 ONEClark, Kelsey Barnard
Summary: "A modern take on Southern cooking with 100 accessible recipes and lifestyle tips, from 2016 Top Chef winner and fan favorite Kelsey Barnard Clark"--
Format: text
Publisher / Publication Date: Chronicle Books 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5975 CLAOtawka, Whitney
Summary: A culinary travel fantasy, celebrating the food of the Southeastern coast. Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia--a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse, inspiring...
Format: text
Publisher / Publication Date: Abrams Books 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5975 OTAStern, Jane.
Format: text
Publisher / Publication Date: Thomas Nelson 2002
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1 available in Adult Non-fiction, Call number: 641.5 STETwitty, Michael
Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...
Format: text
Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 TWISummary: A character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.
Format: moving image
Publisher / Publication Date: 2014
Copies Available at Woodmere
1 available in E-TV DVDs, Call number: DVD E-TV CHEYearwood, Trisha.
Summary: "Hotly anticipated, and full of healthy twists on comfort food classics, Trisha's Table is bestselling cookbook author and country mega-star Trisha Yearwood's first cookbook since she slimmed down and debuted her wildly popular Food Network show, "Trisha's Southern Kitchen." Responding to an increased demand, Trisha shares how she has incorporated healthier cooking into her lifestyle without...
Format: text
Publisher / Publication Date: Clarkson Potter 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 YEALundy, Ronni.
Summary: Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.
Format: text
Publisher / Publication Date: University Press of Florida 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 LUNTipton-Martin, Toni
Summary: "More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com.
Format: text
Publisher / Publication Date: Clarkson Potter/Publishers 2019
Sorry, no copies available
Place a hold to request this item.Wilkinson, Crystal
Summary: "A lyrical culinary journey that explores the hidden stories of Black Appalachians through powerful essays and forty comforting recipes from the Poet Laureate of Kentucky. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen. There were an abundance of...
Format: text
Publisher / Publication Date: Clarkson Potter/Publishers 2024
Copies Available at Kingsley
1 available in New Non-fiction, Call number: 641.5975 WILAlexander, Jasper
Summary: In 1938, Louisiana native Hattie Gray started Hattie's Chicken Shack in Saratoga Springs, New York. Alexander traces the restaurant's history to the present through recipes, anecdotes, and photographs, interwoven with recipes from downhome jambalaya to good old-fashioned fried chicken. Now you can enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.
Format: text
Publisher / Publication Date: Countryman Press 2016