Whether you live below the Mason Dixon Line or just wish you did, The Southerner’s Handbook is your guide to living the good life. Curated by the editors of the award-winning Garden &amp; Gun magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South.
From Food and Drink to Sporting &amp; Adventure; Home &amp; Garden to Style, Arts &amp; Culture, you'll discover essential skills and unique insight from some of the South’s finest writers, chefs, and craftsmen—including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse.
You'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more.
As flavorful, authentic, and irresistible as the land and the people who inspire it, The Southerner's Handbook is the ultimate guide to being a Southerner (no matter where you live).

The Southerner's Handbook: A Guide to Living the Good Life (Garden & Gun Books, 1)

Cookbooks, Food & Wine

Editors of Garden and Gun

Baking

Harper

From Garden &amp; Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout.
From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future
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Named one of Eater’s Best New Cookbooks for Fall 2015
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<li>Selected as one of Vainty Fair’s “18 Best New Cookbooks”</li>
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The Southerner's Cookbook: Recipes, Wisdom, and Stories (Garden & Gun Books, 3)

The widely acclaimed country music megastar Martina McBride invites fans into her home, her kitchen, and her family’s traditions in this, her first-ever book—a beautiful full-color illustrated collection of culinary celebrations, complete with cherished recipes and menus for cooking and entertaining at home.
One of country music’s most beloved singers, Martina McBride enjoys entertaining her millions of fans on the road. But at home she loves entertaining a different way, hosting her famous gatherings for friends and family. Beneath the glam, glitter, and wild success, Martina remains a farm girl true to her roots and the country hospitality with which she was raised.
Now, in her first ever book, Martina shares the inventive party ideas for all seasons that have made her a beloved entertainer at home. Each celebration is accompanied by Martina’s mouthwatering recipes, tips and tricks, practical menu planning advice, décor inspiration, and fun ideas for keeping guests entertained. A busy mom of three, Martina understands that hosting needs to be easy to be enjoyable, and all of her recipes come with cooking gameplans.
Dozens of stunning color photos invite readers into Martina’s home and around her table all through the year. With this delightful entertaining cookbook, fans everywhere can join in the fun, whether it’s a Red, White, and Blue Backyard Cookout, a Retro Valentine’s Day Supper Club or a night of Mistletoe and Martinis. Chock full of personal anecdotes and memories, this delightful keepsake is infused with Martina’s girl-next-door spirit and irresistible charm.

Around the Table: Recipes and Inspiration for Gatherings Throughout the Year

McBride, Martina

Cobbs, Katherine

Reference

William Morrow Cookbooks

Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet.Betty Liu, whose family has deep roots in Shanghai, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals.Westerners rarely associate Chinese food with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, adapted to the way we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; her grandfather’s steamed fish and his Suzhou red-braised pork belly; and her mother-in-law’s mung bean congee (accompanied by Betty’s fresh take on the dish: a mung bean popsicle). In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

My Shanghai: Recipes and Stories from a City on the Water

Liu, Betty

Cooking Education & Reference

Create epic feasts for game days at home with this full-color cookbook from former NFL star and celebrity chef Eddie Jackson that includes 100 fresh and inventive recipes for tailgating at home. There’s nothing like day full of football and great food. While many fans tailgate on game days―gathering in the stadium parking lot to grill and eat with family and friends―the real fun of the weekend for former pro-football star and celebrity chef Eddie Jackson is “homegating”: throwing a party in your own living room or den. With homegating, the party doesn’t have to stop once the game starts. 
Game-Day Eats combines Eddie’s two greatest passions―cooking and football―in one hearty cook’s playbook. Eddie gives you 100 recipes centered around eating, drinking, and spending time with friends while enjoying the game in your own space. The key to a great homegate is food that can be cooked while spending time with your guests. Because you’re cooking in your own kitchen, you can go way beyond brats, chili, and cheeseburgers. With Game-Day Eats you can enjoy mouthwatering Roasted Herb Wings and Chipotle Rib Nachos as well as fun surprises like Jalapeño Honey Chicken Biscuit Sliders and Citrus Beer Floats.
Eddie shows how anyone at any culinary skill level can create festive feasts any day of the week. Each inventive and hearty recipe includes steps that can be done ahead of time or prepped very quickly so that you never have to miss a play―whether you're gathering for a traditional Sunday afternoon or for a weeknight game. With influences from Eddie's international culinary escapades and pro days traveling the country, and illustrated with 150 mouthwatering full-color photos, the food in Game-Day Eats is sure to win over your favorite crowd.

Game-Day Eats: 100 Recipes for Homegating Like a Pro

Jackson, Eddie

NEW YORK TIMES BESTSELLER 
From the host of Food Network’s Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations. 
Home Is Where the Eggs Are is a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share. 
The flavors in this book draw inspiration from a distinctive blend of Molly’s experiences—her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as: Babka Cereal Mozzarella Stick Salad Doughnut Matzo Brei Ham and Potato Pizza Chicken and Stars Soup Orange Blossom Creamsicle Smoothies Hand-pulled Noodles with Potsticker Filling Sauce Marzipan Chocolate Chip Cookies\nIn Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.

Home Is Where the Eggs Are

Yeh, Molly

Quick & Easy

There’s Always Room at the Table: Farmhouse Recipes from My Family to Yours

Wyse, Kaleb

Regional & International

Harvest

'This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy' - A.A. Gill, "The Times".

Mastering the Art of French Cooking

Julia Child

Louisette Bertholle

Simone Beck

Penguin Putnam~mass

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

Mastering the Art of French Cooking: Volume 2

CHILD, JULIA

Beck, Simone

Penguin Books Ltd

Mastering the art of French cooking, 1

Penguin

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