The New York Times bestseller from the conservative commentator and 2016 presidential candidate. In God, Guns, Grits and Gravy, Mike Huckabee explores today’s fractious American culture, where divisions of class, race, politics, religion, gender, age, and other fault lines make polite conversation dicey, if not downright dangerous. As Huckabee notes, the differences between the “Bubble-villes” of the big power centers and the “Bubba-villes” where most people live are profound, provocative, and sometimes pretty funny. Here, Huckabee takes on government bailouts, politician pig-outs, and popular culture provocations from Jay-Z and Beyoncé to Honey Boo-Boo and Duck Dynasty. The former Arkansas Governor also discusses gun rights, gay marriage, the decline of patriotism, and the mainstream media’s contempt for those who cherish a faith-based life. The trouble with Democrats, the even bigger trouble with Republicans, our national security complex, and how our Constitution is eroding under our noses.

From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.

Presents a collection of traditional--and not so traditional--Southern U.S recipes from Alabama chef, Frank Stitt, including fish and shellfish, farm birds and game birds, meats, vegetables, basics, and a chapter on techniques and tools.

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 & 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 & Adventure; Home & Garden to Style, Arts & 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).

#1 New York Times bestseller “An epic and a legend” —Washington Post “Quite simply, an American masterpiece.” —Boston Globe “The dialogue in True Grit is exquisite.” —David Mamet “Charles Portis had a wonderful talent—original, quirky, exciting.” —Larry McMurtry Charles Portis has long been acclaimed as one of America’s most enduring and incomparable literary voices, and his novels have left an indelible mark on the American canon. True Grit, his most famous novel, was first published in 1968, and has garnered critical acclaim as well as enthusiastic praise from countless passionate fans for more than fifty years. This story of danger and adventure in the old west became the basis for two award-winning films, the first starring John Wayne, in his only Oscar-winning role, as Marshall Rooster Cogburn, and the widely praised remake by the Coen brothers, starring Jeff Bridges. True Grit tells the story of Mattie Ross, who is just fourteen when the coward Tom Chaney shoots her father in Fort Smith, Arkansas, and robs him of his life, his horse, and $150 cash. Filled with an unwavering urge to avenge her father’s blood, Mattie finds and, after some tenacious finagling, enlists one-eyed Rooster Cogburn, the meanest available US Marshal, as her partner in pursuit, and they head off into Indian Territory after the killer. True Grit is essential reading. Not just a classic Western, but an undeniable classic of American literature as eccentric, cool, funny, and unflinching as Mattie Ross herself. For fans of either the John Wayne classic or the more recent Coen brothers’ movie, it’s a chance to relive the story of Mattie and Rooster and experience their story as it was originally told. For fans of taut, funny storytelling, it will be a joy to experience in its original form. This edition includes an afterword by bestselling author Donna Tartt (The Secret History and The Goldfinch) and a reading group guide.

“Transcendent . . . a love letter to the cuisine and the culture of the South Atlantic Coast . . . delectable recipes and stories.” —Edward Lee, James Beard Award-winning chef and author Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens. “The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice.” —Grub Street “Otawka’s cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It’s also one of the most beautiful books to be released this year.” —Epicurious