Includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes from haute cuisine to family-style meals.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This isn't your ordinary bread book. From artisan bread making, to savory breakfasts and brunch (hello, ultimate cinnamon roll!), to decadent but simple desserts, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to come together to create community and memories around food. In Baking with The Bread Lady, popular baker and gifted teacher Sarah Gonzalez—lovingly known as "The Bread Lady"—shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Sarah has discovered that while people crave comfort food, it’s their greater longing for community and belonging that serve as the magic ingredients that give these recipes a greater purpose. Beginners and seasoned bakers alike will salivate over: 100 original recipes with beautiful photos Practical tips to learn to love baking from scratch New and creative baking concepts built on centuries of tradition Classic recipes and tricks to pass on to the next generation Baking "hacks" such as how to store, thaw, and reheat bread Baking with The Bread Lady is approachable for first-time bakers but also includes more advanced recipes for those looking for a challenge, making it a great gift for budding bakers, makers, and anyone eager to develop their baking skills. Whether your gathering place is your kitchen, your neighborhood, or a video call with family far away, connecting over food creates wonderful (and tasty) memories and lasting relationships. Baking with The Bread Lady will entertain you through inspiring and fun stories such as: "The Care and Feeding of Neighbors" "Happy Eggs” "The Process of Invention" How her 170-year-old gingerbread recipe came to be Fall in love with baking for yourself, for your family, and for others with these creative and tasty recipes, photos, and stories.

"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

This volume features more than 300 authentic recipes straight from the kitchens of Creole Louisiana.

A heartwarming, yet quirky, story about a boy called Jerry whose much-loved puppy, Ginger Pye, goes missing. Jerry and his sister begin a desperate hunt for Ginger, who they're convinced has been stolen away by the stranger in the yellow hat. After months of fruitless searching the children are about to give up hope when a chance gust of wind reveals the villain to the children and Ginger Pye is saved. BLA book which has stood the test of time and deals with the special relationship between a boy and his dog in a fun and lively way

Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

The smells in the kitchen, the unforgettable flavors—these powerful memories of food, family, and tradition are intertwined and have traveled down from generations past to help make us the people we are today. Soul food is just as wide-ranging and satisfying as soul music. Tavis Smiley’s America I AM four-year traveling museum exhibit and New York Times bestseller Chef Jeff Henderson have joined forces to create the America I AM Pass It Down Cookbook to honor and preserve African Americans collective family food histories and legacies. Over 100, soul-filled and soul-inspired family recipes collected from contributors’ across the country, are featured. Each contribution demonstrates how powerful recollections of food, family and tradition have traveled down to us from generations past to help make us the people we are today. Indeed, history lives at the kitchen table. "What better way to showcase America’s diverse and delicious traditions than through the unifying power of food," says Smiley. Each cookbook contributor submitted a favorite family recipe and a brief accompanying family food imprint story reflecting on the significance of the dish. What makes this cookbook special is that everyone has a favorite family food memory to share—whether it was grandma’s peach cobbler, Aunt Sarah’s collard green soufflé or Cousin Dan’s barbecued beef ribs. Recipes range from traditional southern cooking to the new soulful recipes of twenty-first century cooks. Under the editorial direction of Chef Jeff Henderson, the America I AM Pass It Down Cookbook becomes a prized possession for fans of soulful cooking from the heart.