{"title":"Cooking--Regional \u0026 Cultural--American--Southern States","description":null,"products":[{"product_id":"simple-southern-slow-cooker-meals-mouthwatering-comfort-foods-for-weeknight-chefs","title":"Simple Southern Slow Cooker Meals: Mouthwatering Comfort Foods for Weeknight Chefs","description":"\u003cp\u003e\u003cb\u003eLow Effort, Big Flavor\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen life gets hectic and you have hungry mouths to feed, this collection of easy slow cooker recipes will leave you with one less dish to clean and a home filled with the irresistible aromas of Southern cooking. \u003cp\u003e\u003c\/p\u003eHannah Turton gained a dedicated following online for her \"resting chef face\" while begrudgingly feeding her family day in and day out, and this cookbook saves you from the same dreaded monotony in the kitchen. Pulling from her Southern upbringing, Hannah provides comfort food classics that couldn't be easier to prepare and are sure to make the whole family smile. \u003cp\u003e\u003c\/p\u003ePerfect for anyone looking for their next stress-free weeknight meal, this lifesaving collection will become an instant favorite in your home.\u003cdiv style=\"display:none\"\u003eISBN-13: 9798890033260\u003cbr\u003eAuthor: Turton, Hannah, N\/A, N\/A\u003cbr\u003ePublisher: Page Street Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Page Street Publishing","offers":[{"title":"HardCover (Nov 2025)","offer_id":45656921669829,"sku":"9798890033260","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9798890033260.jpg?v=1768885618"},{"product_id":"delicious-disney-walt-disney-world-recipes-stories-from-the-most-magical-place-on-earth","title":"Delicious Disney: Walt Disney World: Recipes \u0026 Stories from the Most Magical Place on Earth","description":"\u003cb\u003eThis collection of 60 official recipes from the Walt Disney World Resort features some of the most delicious and adored foods, so you can create Disney magic at home! \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eOrganized by 9 themed chapters―such as \u003ci\u003eGone but Not Forgotten\u003c\/i\u003e, \u003ci\u003eNever Left the Menu, Eating and Imagination, \u003c\/i\u003eand \u003ci\u003eBe Our Guests: Accommodations and Sustainability\u003c\/i\u003e! \u003cp\u003e\u003c\/p\u003eAlso includes 9 unique, multipage sidebars all about Disney food history. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eDelicious Disney: Walt Disney World\u003c\/i\u003e is a holistic look at the Florida resort's culinary past, present, and future―all organically woven around diverse recipes from the Disney Chefs and fit for home chefs of varying skill levels. \u003cp\u003e\u003c\/p\u003eFilled with a heartfelt narrative and behind-the-scenes anecdotes, mouth-watering food photos, gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus and ephemera, and a little Disney magic, this cookbook-meets-culinary-history coffee table book enchants with more than 60 recipes. \u003cp\u003e\u003c\/p\u003eIncluding an assortment of appetizers, main courses, sides, desserts, and even joyful libations, these dishes come from fine-dining and quick-service establishments across the resort. Each has been tested by home chefs to help you bring your cherished vacation memories to life . . . and inspire new ones for years to come. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eHere's a sampling of what awaits inside: \u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eBREAKFAST LASAGNA\u003c\/li\u003e\n\u003cli\u003eFROZEN PINEAPPLE TREAT INSPIRED BY DOLE WHIP(R)\u003c\/li\u003e\n\u003cli\u003eHANDWICH 3.0\u003c\/li\u003e\n\u003cli\u003eIMPOSSIBLE(TM) MEATLOAF\u003c\/li\u003e\n\u003cli\u003eTONGA TOAST\u003c\/li\u003e\n\u003cli\u003eCANADIAN CHEDDAR CHEESE SOUP\u003c\/li\u003e\n\u003cli\u003eGOBI MANCHURIAN\u003c\/li\u003e\n\u003cli\u003eBATUUAN RONTO WRAP\u003c\/li\u003e\n\u003cli\u003eORANGE BIRD FLIP\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eSearching for ways to celebrate the Walt Disney World Resort? 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She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003cb\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb\u003eSpoon Bread\u003c\/b\u003e, and \u003cb\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003ci\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . 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The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, and a BBQ Hall of Fame member, \"Meathead\" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes in his masterpiece on the science of barbecue and grilling.\u003c\/p\u003e\u003cp\u003eHe explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.\u003c\/p\u003e\u003cp\u003eHe shatters the myths that stand in the way of perfection. 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First published in 1984--one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia--the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed.\u003cbr\u003e\u003cbr\u003eAppalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. 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Recipes for veggies and starchy sides round out your plate, making it easy to build a menu for any occasion: \u003cul\u003e\n\u003cli\u003eGrilled Oysters on the Half Shell with Umami Basting Butter served alongside Grilled Corn Panzanella\u003c\/li\u003e\n\u003cli\u003eSmashburgers with Comeback Sauce and Green Goddess Slaw, plus grilled Peaches and Cream for dessert\u003c\/li\u003e\n\u003cli\u003eSmoked Cheese with bread on the side for a creamy, dreamy appetizer \u003c\/li\u003e\n\u003cli\u003eA menu of Smoked Whole Fish with Herb, Citrus, and Whole Spices Marinade; Green Crunch Chopped Salad; and Wild Mushroom Tartine \u003c\/li\u003e\n\u003cli\u003eGrilled Beef Short Ribs with Korean BBQ Sauce and Sesame Soba Noodles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eWhether you're grilling in your backyard on Saturday night, rolling up to a game day tailgate, or hosting a bonfire on the beach, it's time to get outside and cook with fire, y'all.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTALENTED TOP CHEF\u003c\/b\u003e: From winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing two bestselling cookbooks, Kelsey's skills are indisputable. 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Recipes are passed down through generations at backyard cookouts, and pitmasters around the country carry on those traditions at their restaurants. That's what the television show \u003ci\u003eKings of BBQ\u003c\/i\u003e on A\u0026amp;E (and now streaming on Hulu) captured as Anthony and Cedric traveled the country with the goal of launching their own spice and BBQ sauce product lines. Their AC Barbeque product line is now carried thousands of stores nationwide, and fans are clamoring for this cookbook to go with them. \u003cp\u003e\u003c\/p\u003e Organized by regions of the country to best capture the soul of the food including St. Louis, Memphis, and the Carolinas, \u003ci\u003eAC Barbecue \u003c\/i\u003eshowcases the charm of these brilliant actors and comics both in the writing and bold photography. 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Packed with mouthwatering recipes, stunning photography, and Anthony and Cendric's infectious personalities, this cookbook is a must-have for anyone looking to bring soul and flavor to their own backyard gatherings.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668075350\u003cbr\u003eISBN-13: 9781668075357\u003cbr\u003eAuthor: Anderson, Anthony, Cedric the Entertainer\u003cbr\u003ePublisher: S\u0026amp;s\/Simon Element\u003cbr\u003e\n\u003c\/div\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Hardcover (May 2026)","offer_id":46100106674373,"sku":"9781668075357","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668075357.jpg?v=1776647586"},{"product_id":"the-taste-of-country-cooking-50th-anniversary-edition-a-cookbook","title":"The Taste of Country Cooking: 50th Anniversary Edition: A Cookbook","description":"\u003cb\u003eThe most beloved Southern cookbook of all time: a glorious celebration of seasonal eating that has shaped generations of home cooks, from \"the first lady of Southern cooking\" (NPR). Beautifully repackaged and redesigned, with a new foreword by Toni Tipton-Martin.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A classic, showing Americans the bounty of Southern cuisine and influencing generations.\" --Melissa Clark, \u003ci\u003e The New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Indispensable . . . An inspiration to all of us who are striving to protect both biodiversity and cultural diversity by cooking real food in season and honoring our heritage through the ritual of the table.\" --Alice Waters, James Beard award-winning chef and founder\/owner of Chez Panisse\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith the publication of \u003ci\u003eThe Taste of Country Cooking\u003c\/i\u003e in 1976\u003ci\u003e, \u003c\/i\u003eEdna Lewis proclaimed the food of the American South one of the world's great cuisines. From the field greens and salads of spring; pan-fried chicken and crushed peaches in summer; preserves and sweet potatoes for fall; and hearty soups and stews during the cold winter months, Miss Lewis (as she was almost universally known) extolled the vir­tues of the good food of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after Emancipation. \u003cp\u003e\u003c\/p\u003eA celebration of eating locally--decades before \"farm to table\" became common parlance--the book showcases the joys of cooking with the seasons. \u003cp\u003e\u003c\/p\u003eThe 150 accessible recipes in its pages include: \u003cbr\u003e-Baked Virginia Ham, Buttered Jerusalem Artichokes, and Rhubarb Pie in Spring\u003cbr\u003e-Green Tomato Preserves, Wilted Lettuce with Hot Vinegar Dressing, and Fresh Blackberry Cobbler in Summer\u003cbr\u003e-Crispy Biscuits, Green Bean Salad with Sliced Tomatoes, and Country-Fried Apples in Fall\u003cbr\u003e-Oyster Stew, Pan-Braised Spareribs, and Coconut Layer Cake in Winter \u003cp\u003e\u003c\/p\u003eAn affirmation of a distinctly American way of eating, fifty years after its publica­tion, \u003ci\u003eThe Taste of Country Cooking \u003c\/i\u003eremains the definitive book on Southern food.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593804953\u003cbr\u003eISBN-13: 9780593804957\u003cbr\u003eAuthor: Lewis, Edna, Tipton-Martin, Toni\u003cbr\u003ePublisher: Knopf Publishing Group\u003cbr\u003e\n\u003c\/div\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Hardcover (May 2026)","offer_id":46291810746565,"sku":"9780593804957","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593804957.jpg?v=1780113117"},{"product_id":"pimento-cheese-the-southern-spread","title":"Pimento Cheese: The Southern Spread","description":"In Rebecca Lang's \u003ci\u003ePimento Cheese\u003c\/i\u003e, the storied food writer and ninth-generation Southerner gives readers a taste of the famed spread's history and versatility. The collection includes more than sixty-five recipes: over thirty-five for making pimento cheese and thirty recipes that include pimento cheese to make creamy and comforting favorites. In Lang's beloved writing style, her recipes are served along-side rich storytelling. Readers will learn the origin story of pimento cheese as a textile workers' staple in South Carolina during the 1920s and how Georgia became the largest grower of pimentos in 1929 after the boll weevil ravaged the state's cotton economy. The book expands the recipe repertoire of pimento cheese lovers with recipes that incorporate unexpected ingredients like lemon, goat cheese, honey, and horseradish in dishes like Pimento Cheese Buttermilk Biscuits, Adair's Tomato and Pimento Cheese Pie, and First Lady Rosalynn Carter's \"Plains Special\" Cheese Ring. But Lang stays true to her roots as well, encouraging us to stack up the white bread and make a sandwich worthy of a meal--or the Masters.\u003cdiv style=\"display:none\"\u003eISBN-10: 0820374679\u003cbr\u003eISBN-13: 9780820374673\u003cbr\u003eAuthor: Lang, Rebecca, McCrary, Kathryn, Morey, Carrie\u003cbr\u003ePublisher: University of Georgia Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"University of Georgia Press","offers":[{"title":"Hardcover (Mar 2026)","offer_id":46291857670341,"sku":"9780820374673","price":26.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780820374673.jpg?v=1780113190"}],"url":"https:\/\/www.inveni.store\/collections\/cooking-regional-cultural-american-southern-states.oembed?page=2","provider":"Inveni","version":"1.0","type":"link"}