The book truly reads as Hal and Cara talk. It captures not only their personalities, but their, and LT's essence.Dining at Lockeland Table in East Nashville is nothing short of a warm and lovely culinary experience. Co-owned by Greenbrier Hotel and Resort trained Chef Hal Holden-Bache and Cara Graham, Lockeland Table has managed to not only capture the imagina- tion of the community they reside in, but thehearts of those who dine there as well. Committed to sourcing locally, investing in their own neighbor- hood and always supportive of Nashville events, Lockeland has become a must-eat-at location.Walk through each section of the restaurant in this beautifully crafted book, that shares heart-warming stories, tips, and more. Stunning images abound provided by none other than award-winning photographer Ron Manville. The recipes are waiting for you to try, and the stories will bring a tear or two to your eye. We promise!

Food, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from homey mom and pop cafes to chic new eateries. The New Nashville Chef’s Table features recipes for the home cook from the city's most celebrated eateries alongside beautiful photography.

The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs

“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

"The real fault line in American politics is not between liberals and conservatives.... It is, rather, in how we orient ourselves to the generations to come who will bear the consequences, for better and for worse, of our actions." So writes David Orr in Down to the Wire, a sober and eloquent assessment of climate destabilization and an urgent call to action. Orr describes how political negligence, an economy based on the insatiable consumption of trivial goods, and a disdain for the well-being of future generations have brought us to the tipping point that biologist Edward O. Wilson calls "the bottleneck." Due to our refusal to live within natural limits, we now face a long emergency of rising temperatures, rising sea-levels, and a host of other related problems that will increasingly undermine human civilization. Climate destabilization to which we are already committed will change everything, and to those betting on quick technological fixes or minor adjustments to the way we live now, Down to the Wire is a major wake-up call. But this is not a doomsday book. Orr offers a wide range of pragmatic, far-reaching proposals--some of which have already been adopted by the Obama administration--for how we might reconnect public policy with rigorous science, bring our economy into alignment with ecological realities, and begin to regard ourselves as planetary trustees for future generations. He offers inspiring real-life examples of people already responding to the major threat to our future. An exacting analysis of where we are in terms of climate change, how we got here, and what we must now do, Down to the Wire is essential reading for those wanting to join in the Great Work of our generation.

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson

Excerpt from Phillips Family History: A Brief History of the Phillips Family, Beginning With the Emigration From Wales, and a Detailed Genealogy of the Descendants of John and Benjamin Philips, Pioneer Citizens of Wilson County, Tenn It was in Wales, rugged little province of the British Isles, that Joseph Philips was born and reared. A good place to grow men is Wales. On her barren hillsides and in her secluded valleys, a brave and hardy race has lived since a day earlier than the history of man is recorded; a race of tenacious people, thrifty, sturdy and industrious. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

A shocking and deeply reported account of the persistent plague of institutional racism and junk forensic science in our criminal justice system, and its devastating effect on innocent lives After two three-year-old girls were raped and murdered in rural Mississippi, law enforcement pursued and convicted two innocent men: Kennedy Brewer and Levon Brooks. Together they spent a combined thirty years in prison before finally being exonerated in 2008. Meanwhile, the real killer remained free. The Cadaver King and the Country Dentist recounts the story of how the criminal justice system allowed this to happen, and of how two men, Dr. Steven Hayne and Dr. Michael West, built successful careers on the back of that structure. For nearly two decades, Hayne, a medical examiner, performed the vast majority of Mississippi's autopsies, while his friend Dr. West, a local dentist, pitched himself as a forensic jack-of-all-trades. Together they became the go-to experts for prosecutors and helped put countless Mississippians in prison. But then some of those convictions began to fall apart. Here, Radley Balko and Tucker Carrington tell the haunting story of how the courts and Mississippi's death investigation system -- a relic of the Jim Crow era -- failed to deliver justice for its citizens. The authors argue that bad forensics, structural racism, and institutional failures are at fault, raising sobering questions about our ability and willingness to address these crucial issues.

When Allison’s son, John Henry, stopped using his growing vocabulary just before his second birthday, she knew in her bones that something was shifting. In the years since his autism diagnosis, Allison and John Henry have embarked on an intense journey filled with the adventure, joy, heartbreak, confusion, and powerful love lessons that are the hallmarks of a quest for understanding. In I Dream He Talks to Me, Allison details the meltdowns and the moments of grace, and how the mundane expectations of a parent turn into extraordinary achievements. The saying goes, “If you know one person with autism, you know one person with autism”; no two stories are alike, and yet there are universal truths that apply to all parent-child relationships. With gorgeous prose, Allison shares her and John Henry’s experience while also creating a riveting narrative that will speak to anyone who parents—and who has questioned their own ability to do so. An exploration of resilience and compassion—both for ourselves and for others—I Dream He Talks to Me is also a moving meditation on our place in the world and how we get there; what words mean, what they don’t; and, ultimately, how we truly express ourselves and truly know those whom we love.

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.