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Savor the South Cookbooks (21)

 

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Bruce Moffett Cooks

by Bruce Moffett The University of North Carolina Press (February 13, 2019)

A native New Englander, chef Bruce Moffett fell in love with the South. Founding chef of three Charlotte restaurants—Barrington's, Good Food on Montford, and Stagioni—Moffett is known for creating dishes...


The Robert E. Lee Family Cooking and Housekeeping Book

by Anne Carter Zimmer The University of North Carolina Press (September 05, 2009)

Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes...


Sweet Carolina

by Foy Allen Edelman The University of North Carolina Press (October 15, 2009)

Crisscrossing her home state of North Carolina over the course of six tasty years, Foy Allen Edelman visited families in their own kitchens and communities and discovered a treasure trove of delicacies. Sweet...


Pickles and Preserves

by Marion Brown The University of North Carolina Press (July 25, 2018)

"The conservation of food by pickling and preserving is an old and honorable art," writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation...


Every Nation Has Its Dish

by Jennifer Jensen Wallach The University of North Carolina Press (November 13, 2018)

Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine. Wallach investigates...


Pie

by Sara Foster The University of North Carolina Press (August 06, 2018)

Sara Foster takes the expression "easy as pie" seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to tossing together the most delicious made-from-scratch pies. A southern...


Distilling the South

by Kathleen Purvis The University of North Carolina Press (April 10, 2018)

Intrepid Kathleen Purvis traveled extensively throughout the South to create this first-ever guide to the region's burgeoning craft liquor movement, capturing her journey in the creation of six original Liquor...


Carolina Catch

by Debbie Moose The University of North Carolina Press (March 13, 2018)

Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish...


Edna Lewis

by Sara B. Franklin The University of North Carolina Press (February 14, 2018)

Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories...


Ham

by Damon Lee Fowler The University of North Carolina Press (August 03, 2017)

While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American...


The Farmhouse Chef

by Jamie DeMent The University of North Carolina Press (August 09, 2017)

In this richly illustrated cookbook, Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North...


Corn

by Tema Flanagan The University of North Carolina Press (February 22, 2017)

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture...


Bacon

by Fred Thompson The University of North Carolina Press (August 26, 2016)

From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became...


Chicken

by Cynthia Graubart The University of North Carolina Press (August 26, 2016)

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken...


Learn to Cook 25 Southern Classics 3 Ways

by Jennifer Brulé The University of North Carolina Press (August 26, 2016)

Jennifer Brule is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then--using similar ingredients or cooking techniques or both--make two variations,...


Holy Smoke

by John Shelton Reed, Dale Volberg Reed & William McKinney The University of North Carolina Press (June 30, 2016)

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes,...


Barbecue

by John Shelton Reed The University of North Carolina Press (January 26, 2016)

John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today...


Greens

by Thomas Head The University of North Carolina Press (January 06, 2016)

Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of...


The Southern Tailgating Cookbook

by Taylor Mathis The University of North Carolina Press (August 05, 2013)

According to tailgating enthusiast Taylor Mathis, "You'll understand why a game day in the South is unlike any other" when you read this cookbook. Mathis traveled across twelve states to document the favorite...


Okra

by Virginia Willis The University of North Carolina Press (March 10, 2014)

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides...


Pickles and Preserves

by Andrea Weigl The University of North Carolina Press (March 10, 2014)

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves....


The Happy Table of Eugene Walter

by Eugene Walter The University of North Carolina Press (October 10, 2011)

A southern Renaissance man, Eugene Walter (1921-1998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter...


America's Founding Food

by Keith Stavely & Kathleen Fitzgerald The University of North Carolina Press (March 08, 2006)

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring...


Consider the Eel

by Richard Schweid The University of North Carolina Press (March 15, 2010)

Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me...


Tomatoes

by Miriam Rubin The University of North Carolina Press (March 04, 2013)

In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer...


Bourbon

by Kathleen Purvis The University of North Carolina Press (September 09, 2013)

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history,...


Buttermilk

by Debbie Moose The University of North Carolina Press (September 10, 2012)

Most southern cooks will agree with Debbie Moose when she writes, "Like a full moon on a warm southern night, buttermilk makes something special happen." Buttermilk explores the rich possibilities of this beloved...


Turning the Tables

by Andrew P. Haley The University of North Carolina Press (May 30, 2011)

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for...


Biscuits

by Belinda Ellis The University of North Carolina Press (September 09, 2013)

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul...


Hearthside Cooking

by Nancy Carter Crump The University of North Carolina Press (November 05, 2009)

For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters...


Mama Dip's Family Cookbook

by Mildred Council The University of North Carolina Press (November 30, 2009)

In this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred "Mama Dip" Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish...


Jean Anderson's Preserving Guide

by Jean Anderson The University of North Carolina Press (August 15, 2012)

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your...


Peaches

by Kelly Alexander The University of North Carolina Press (March 04, 2013)

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the...


Southern Holidays

by Debbie Moose The University of North Carolina Press (September 15, 2014)

Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition...


Sweet Potatoes

by April McGreger The University of North Carolina Press (September 15, 2014)

In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and...


The Edible South

by Marcie Cohen Ferris The University of North Carolina Press (September 22, 2014)

In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks,...


Alcohol

by Rod Phillips The University of North Carolina Press (October 13, 2014)

Whether as wine, beer, or spirits, alcohol has had a constant and often controversial role in social life. In his innovative book on the attitudes toward and consumption of alcohol, Rod Phillips surveys a 9,000-year...


Shrimp

by Jay Pierce The University of North Carolina Press (March 02, 2015)

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with...


Catfish

by Angela Knipple & Paul Knipple The University of North Carolina Press (March 02, 2015)

While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For...


Gumbo

by Dale Curry The University of North Carolina Press (March 02, 2015)

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras...


Fruit

by Nancie McDermott The University of North Carolina Press (February 14, 2017)

Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast...


Crabs and Oysters: a Savor the South® cookbook

by Bill Smith The University of North Carolina Press (October 15, 2015)

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and...