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Southern Baked

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Southern Baked : Celebrating Life with Pie
By author: Amanda Wilbanks
Product Code: 48987
ISBN: 987-1-4236-4898-7
Publisher: Gibbs Smith
Binding Information: Hardback
Not Yet Published
Next Release Date: July 2018
(Backorder policy)
Price:  $24.99


A decidedly Southern take on sweet and savory pies for celebrations of all kinds, even quiet dinners at home.


Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savory and sweet.


Each chapter features a full menu centered on a holiday or occasion, with recipes for side dishes, appetizers, and more to complement the flavors of the starring pie.

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Kevin Belton's New Orleans Kitchen

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Kevin Belton's New Orleans Kitchen
By author: Kevin Belton   With: Rhonda Findley   Photographs by: Eugenia Uhl
Product Code: 48949
ISBN: 978-1-4236-4894-9
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $24.99


The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .

The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.

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Kevin Belton’s Big Flavors of New Orleans

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Kevin Belton’s Big Flavors of New Orleans
By author: Kevin Belton   With: Rhonda Findley
Product Code: 41575
ISBN: 978-1-4236-4157-5
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $24.99


Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

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A Time to Celebrate

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A Time to Celebrate : Let Us Keep the Feast
By author: James T. Farmer
Product Code: 38667
ISBN: 978-1-4236-3866-7
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $35.00


In the South, weddings, showers. birthdays, a retirement and high holidays, along with many of life's milestones and seasonal splendors all lend themselves to celebrations. Even the luxury of a Sunday evening at home with family-and friends considered to be family-can be a cause for a feast. Through luscious signature recipes, stories and gorgeous photography, Farmer and friends show us what southern hospitality is all about.

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Uptown Down South Cuisine

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Uptown Down South Cuisine : Magnolias Restaurant
By author: Hospitality Management Group
Product Code: 39190
ISBN: 978-1-4236-3919-0
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $30.00


Led by executive chef Donald Drake and his team, Magnolias Restaurant remains at the forefront of upscale Southern cuisine, blending traditional ingredients and cooking techniques with modern flair for artful presentations.

The soul of the South meets the spark of innovation in dishes such as the Down South Egg Roll stuffed with collard greens, chicken and Tasso ham, served with red pepper puree, spicy mustard sauce and peach chutney and Shellfish over Grits with sauteed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.

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Kevin Belton’s Big Flavors of New Orleans

Kevin Belton’s Big Flavors of New Orleans
SKU:  41575
Price: $24.99

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Carolina Cooking

Carolina Cooking
SKU:  02033
Price: $19.99

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Wiley's Championship Barbecue

Wiley's Championship Barbecue
SKU:  36311
Price: $19.99

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