<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[subject results for "Cooking | Regional & Ethnic | American - Southern States $2bisacsh"]]></title><description><![CDATA[subject results for "Cooking | Regional & Ethnic | American - Southern States $2bisacsh"]]></description><link>https://gateway.bibliocommons.com/v2/libraries/chipublib/rss/search?query=%22Cooking%20%7C%20Regional%20%26%20Ethnic%20%7C%20American%20-%20Southern%20States%20%242bisacsh%22&amp;searchType=subject&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Tue, 21 Apr 2026 14:31:05 GMT</lastBuildDate><item><title><![CDATA[Carla Hall's Soul Food]]></title><description><![CDATA["In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South.  Carla shows us that soul food is more than barbecue and mac and cheese.  Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken."-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2040921</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2040921</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hall, Carla]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2040921126</comments><format>BK</format><subtitle>Everyday and Celebration</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780062669834/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Soul]]></title><description><![CDATA[Recipes inspired by the author's soul food roots, including such dishes as collard waffles, sausage-stuffed onions, smoked oysters on toast, oxtail potpies, and potato-crusted flounder.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C1989919</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C1989919</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Richards, Todd]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/1989919126</comments><format>BK</format><subtitle>A Chef&apos;s Culinary Evolution in 150 Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780848754419/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Carla Hall's Soul Food]]></title><description><![CDATA[The celebrity chef offers a fresh take on soul food while honoring its rich history in this cookbook featuring 145 original recipes. In Carla Hall's Soul Food, Carla Hall returns to her Nashville roots for an authentic and refreshing look at America's favorite comfort cuisine. She also traces soul food's journey from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of. Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional—honoring soul food's heritage and personalizing it with Carla's signature fresh style.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S980C3759193</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S980C3759193</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hall, Carla, Ko, Genevieve]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/3759193980</comments><format>EBOOK</format><subtitle>Everyday and Celebration</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780062669841/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Shaq's Family Style]]></title><description><![CDATA["A celebration of cultural icon Shaquille O'Neal's love of food, family, and fun, with 80 low-stress, comfort food meals for busy families"-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2405897</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2405897</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[O'Neal, Shaquille]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2405897126</comments><format>BK</format><subtitle>Championship Recipes for Feeding Family and Friends</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781984860064/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cooking for the Culture]]></title><description><![CDATA["Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook."--Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2484814</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2484814</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Boudy, Toya]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2484814126</comments><format>BK</format><subtitle>Recipes and Stories From the Streets of New Orleans to the Table</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781682687451/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Northern Soul]]></title><description><![CDATA["Join superstar restaurateur and chef Justin Sutherland on his tour of American Southern cuisine shaped by his upbringing in the Northern Midwest and the South, and by his African-American and Asian heritage.  Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS. In Northern Soul, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking. Northern Soul features more than 90 recipes covering his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes perfected at Handsome Hog, his acclaimed pig-centric Southern restaurant in St. Paul, Minnesota. Justin shares how you can make easy, traditional Southern recipes with a Northern flair, in your own kitchen." -- Description provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2444108</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2444108</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Sutherland, Justin]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2444108126</comments><format>BK</format><subtitle>Southern-inspired Home Cooking From A Northern Kitchen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780760375327/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Complete Cook's Country TV Show Cookbook]]></title><description><![CDATA["Hit the road with top-rated Cook's Country TV and devour another year of great American recipes. Discover new recipes from across the U.S. and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. Season 14 recipe highlights include exciting twists on classic favorites such as Bacon-Wrapped Pork Roast with Peach Sauce, Italian Meatloaf, and Ground Beef Stroganoff as well as down-home favorites Iowa Skinnies, Texas Potato Pancakes, and Strawberry Cheesecake Bars. This cookbook has it all, from deep-dish pizza, grilled favorites, cheese biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more. In addition to more than 500 foolproof recipes, there is information on the backstory and inspiration behind many of the dishes. Did you know that the creator of popcorn chicken sold his method of preparation to KFC for $33 million? The must-have comprehensive shopping guide lists all of the winning products featured on the TV show, including fresh garlic substitutes, 12-inch nonstick skillets, and electric deep fryers."--Publisher's description.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2371349</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2371349</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2371349126</comments><format>PAPERBACK</format><subtitle>Every Recipe and Every Review From All Fourteen Seasons</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781948703727/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Son of A Southern Chef]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C2135292</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2135292</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lynch, Lazarus]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2135292126</comments><format>PAPERBACK</format><subtitle>Cook With Soul</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780525534174/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Appalachian Cooking]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C1949518</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C1949518</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Tullock, John]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/1949518126</comments><format>PAPERBACK</format><subtitle>New and Traditional Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781682681008/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Everyday Grand]]></title><description><![CDATA["A joyous cookbook full of gratitude, positivity, and 80+ Southern-inspired comfort food recipes from the culinary sweetheart and blogger behind Grandbaby Cakes. Jocelyn Delk Adams believes every day deserves to be celebrated, from seemingly mundane weekdays to exuberant weekends and holidays. Her approachable take on comfort food features Southern-steeped recipes that are jazzed-up, remixed classics, all sprinkled with the vibrant, colorful personality she's best known for."-- Publisher marketing.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2489373</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2489373</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Adams, Jocelyn Delk]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2489373126</comments><format>BK</format><subtitle>Soulful Recipes for Celebrating Life&apos;s Big and Small Moments : A Cookbook</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593236215/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Outdoor Cook]]></title><description><![CDATA[�a"Go beyond burgers and basic proteins to become your best outdoor cooking self. Whether you use a gas or charcoal grill, flat-top griddle, open-fire setup, smoker, or pizza oven, you can revel in the outdoor cooking lifestyle. By learning to harness fire and smoke the ATK way, you'll even be able to convert many of these recipes between different cooking methods.
In-depth information covers fire setups and heat levels; reviews of outdoor cooking equipment including grills, griddles, planchas, rotisseries, pizza ovens, and smokers; and all the invaluable tips ATK has learned from more than 25 years of outdoor cooking experience."--Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2497046</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2497046</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2497046126</comments><format>PAPERBACK</format><subtitle>How to Cook Anything Outside Using your Grill, Fire Pit, Flat-top Grill, and More</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781954210417/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Complete Cook's Country TV Show Cookbook]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C2430890</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2430890</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2430890126</comments><format>PAPERBACK</format><subtitle>Every Recipe and Every Review From All Fifteen Seasons</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781948703680/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Turkey and the Wolf]]></title><description><![CDATA["An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans"-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2417695</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2417695</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hereford, Mason]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2417695126</comments><format>BK</format><subtitle>Flavor Tripping in New Orleans</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781984858993/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[South]]></title><description><![CDATA["The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the bestknown chef of one of the world's most beloved cuisines. This collection of recipes for the home kitchen shares the very best versions of the foods we love from the author of Heritage, winner of both James Beard and IACP awards, and a New York Times bestseller with over 106,000 copies in print. Brock is also a serious student of Southern cuisine, a leader in reclaiming heirloom and indigenous ingredients, and an evangelist who convincingly argues that Southern food, so vibrant, diverse, seasonal, and evolving, is as good as any in the world, especially in its virtues of simplicity, thrift, and comfort--exactly what cooks want. In more than 125 recipes, Brock shares the essentials, from snacks like boiled peanuts and fried green tomatoes to the pillars of Southern cooking--not just the aforementioned fried chicken, but also SheCrab Soup, Grilled Catfish with Hoppin' John, and Dirty Rice--plus dozens of vegetable and bean dishes, cornbread four different ways, and desserts like Buttermilk Pie and Blackberry Cobbler. He also includes the basics--such as pepper sauce, bacon jam, and BBQ rub--and some real Southern knowledge, including a Country Ham Road Map, How to Cook a Pot of Greens, and Taking Care of Cast Iron. And all of it is delivered with the voice, the knowledge, and the passion of an author who is himself, like the cuisine he champions, a Southern treasure"-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2195080</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2195080</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Brock, Sean]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2195080126</comments><format>BK</format><subtitle>Essential Recipes and New Explorations</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781579657161/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Turnip Greens & Tortillas]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C1957407</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C1957407</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hernandez, Eddie]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/1957407126</comments><format>BK</format><subtitle>A Mexican Chef Spices up the Southern Kitchen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780544618824/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Truly Simple]]></title><description><![CDATA["In Truly Simple, she focuses on the weekday meal, with more than 140 recipes that are family friendly, mostly gluten-free, as well as quick and easy to prepare. Along with tips and tricks for stocking your pantry, Kristin has created her most personal book yet, as she shares her philosophy on food and cooking for kids: Let go of perfectionism.  Don't beat yourselves up over what you're putting on the table! Sit down and enjoy the time with your family. Health is a constantly evolving journey, so don't stress! These simple recipes include: Breakfasts: Blueberry Cinnamon Sugar Baked Oats and Turmeric Fried Eggs with Sauteed Kale and Chili Oil Salads: Buffalo Cauliflower Salad and Salmon BLT Salad with Spicy Tomatillo Ranch Lunches: Cheesy Stuffed Poblanos and Veggie Rice Bowl with Sweet Tahini Sauce Dinners: Mediterranean Meatballs with Tzatziki Sauce, Fried Chicken with Spicy Arugula and Honey Mustard, and Tuscan Spaghetti Squash Casserole Sides: Bacon Wrapped Asparagus and Mac and Cheese Two Ways Snacks: Creamy Cilantro Lime Dip With Avocado Chips and Spicy Grilled Peaches with Balsamic Glaze Desserts: Skillet Carrot Cake and Cold Brew Brownie Cookies."-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2496263</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2496263</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Cavallari, Kristin]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2496263126</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593578780/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Southern Inspired]]></title><description><![CDATA["Delicious and inventive recipes that remix the traditional flavors and classic dishes of Southern food and celebrate African-American culinary contributions to tables around the world-from the host of CLEO TV's New Soul Kitchen"-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2482304</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2482304</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Wells, Jernard A.]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2482304126</comments><format>PAPERBACK</format><subtitle>More Than 100 Delicious Dishes From My American Table to Yours</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781637741504/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Feed These People]]></title><description><![CDATA["The debut cookbook from inspiring and hilarious New York Times bestselling author and beloved podcaster Jen Hatmaker, jam-packed with easy recipes, big flavors, and Southern wit."--Publisher marketing.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2462241</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2462241</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hatmaker, Jen]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2462241126</comments><format>BK</format><subtitle>Slam-dunk Recipes for your Crew</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780358539148/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Gullah Geechee Home Cooking]]></title><description><![CDATA["The first major Gullah Geechee cookbook from 'the matriarch of Edisto Island,' who provides ... recipes and the history of an overlooked American community. The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia.  Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors"--Amazon.com.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2437639</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2437639</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Meggett, Emily]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2437639126</comments><format>BK</format><subtitle>Recipes From the Matriarch of Edisto Island</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781419758782/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Southern Heirloom Cooking]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C2437003</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2437003</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Haydel, Norma Jean McQueen]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2437003126</comments><format>PAPERBACK</format><subtitle>200 Treasured Feel-good Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781680997941/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cheryl Day's Treasury of Southern Baking]]></title><description><![CDATA["In a tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the creators of our favorite Southern recipes--from cathead biscuits to chess pie--were the slaves who worked in the kitchens of the grand home and plantations of the South. Today these recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like flaky buttery biscuits and skillet cornbread, and creative twists, like a cold-oven pound cake and sweet tea custard"-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2371373</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2371373</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Day, Cheryl]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2371373126</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781579658410/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Edna Lewis]]></title><description><![CDATA["Edna Lewis (1916-2006) wrote some of America's most resonant, evocative, and significant cookbooks ever, including the now classic The Taste of Country Cooking. Lewis cooked and wrote first as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community originally founded by freed black families. Later, she wrote to commemorate and document the seasonal richness of southern foodways ... She moved from the rural South to New York City, where she became a chef and a political activist, and eventually returned to the South. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement only continues to burgeon."-- Provided by publisher.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C1955139</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C1955139</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/1955139126</comments><format>BK</format><subtitle>At the Table With An American Original</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781469638553/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Grits]]></title><description><![CDATA["For food writer Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities--something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed.  Suddenly the boring side dish of her youth held importance, nuance, and flavor. She decided to do some digging to better understand the fascinating and evolving role of grits in Southern cuisine and culture as well as her own Southern identity"--Dust jacket flap.]]></description><link>https://chipublib.bibliocommons.com/v2/record/S126C2052498</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C2052498</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Murray, Erin Byers]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/2052498126</comments><format>BK</format><subtitle>A Cultural and Culinary Journey Through the South</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781250116079/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Turnip Greens & Tortillas]]></title><description><![CDATA[From the chef/restaurateur of a Bon Appétit "Top American Restaurant," southern fare with a Mexican flair that is "thrifty, practical and delicious" (New York Times). USA Today called Taqueria del Sol "a runaway success." Bon Appétit wrote: "Move over, Chipotle!" The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special. "Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients." —Jacques Pépin "In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey." —Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen "From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South." —John T. Edge, author, The Potlikker Papers: A Food History of the Modern South "This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way." —Nathalie Dupree, author, Mastering the Art of Southern Cooking]]></description><link>https://chipublib.bibliocommons.com/v2/record/S980C3645235</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S980C3645235</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hernandez, Eddie, Puckett, Susan]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/3645235980</comments><format>EBOOK</format><subtitle>A Mexican Chef Spices Up the Southern Kitchen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780544618848/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cooking With Love]]></title><link>https://chipublib.bibliocommons.com/v2/record/S126C1989459</link><guid isPermaLink="true">https://chipublib.bibliocommons.com/v2/record/S126C1989459</guid><category><![CDATA[PAPERBACK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hall, Carla]]></dc:creator><pubDate>Tue, 31 Jan 2012 00:00:00 GMT</pubDate><comments>https://chipublib.bibliocommons.com/item/comment/1989459126</comments><format>PAPERBACK</format><subtitle>Comfort Food That Hugs You</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781451662207/MC.GIF&amp;client=chicagoplb&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>