My Belfast was not the capital of Ireland but a small, bustling community perched near the spur of a Missouri Pacific Railroad track in Grant County, Arkansas. We were poor; everybody was poor! People moved in and out often here. Timber work and farming offered subsistence. Mental illness was poorly addressed. School included the basic 3 R's: Reading, Writing, and 'Rithmetic. Belfast impacted my desire as a young girl to rise above my circumstances, and yet stay grounded in things that matter. My need to know and grow was insatiable. Every person and every event that happened formed an integral part of who I am. I want my audience to meet the people that I knew and love them as I have learned to do.

The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes: Benne Seed Biscuits Sweet Potato Pie Frogmore Stew She Crab Soup Brunswick Stew Hoppin' John Oyster Purloo Cooter Soup Hags Head Cheese Goobers And much, much more!

Distributed by the University of Nebraska Press for Caxton Press Bestselling Western novelist Matt Braun brings home the hearty flavors, traditions, and lore of Western cooking in this collection of more than 100 mouth-watering recipes. Braun, a fourth-generation Westerner, writes from experience and his years of researching the American West, interlacing recipes with the colorful history of frontier fare.

LaMont Burns is a renowned chef, restaurateur, and television personality. But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks of the Old South. She passed on her recipes, secrets, techniques, and love of southern cuisine to her daughter Aussibelle who in turn shared them with her daughter (LaMont’s mother), Thelma. Here are those original, heirloom recipes and secrets of sauces, spices, and herbs presented with wit, warmth, pride, and love. "This book," says Burns, "is a sort of love letter to Miss Lucinda, Miss Aussibelle, Miss Thelma, and generations of courageous, creative black women whose Southern cuisine cannot be forgotten."