Includes over 200 recipes that use unique American ingredients and unique treatments of common ingredients.

A collection of recipes from foods grown in America.

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

NEW YORK TIMES BESTSELLER • A gorgeously written novel that weaves class, wealth, race, and fate into a brilliant portrait of a first lady—from the author of Rodham and Eligible “Terrific . . . an intelligent, bighearted novel about a controversial political dynasty.”—Entertainment Weekly NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR: Time • People • Entertainment Weekly A kind, bookish only child born in the 1940s, Alice Lindgren has no idea that she will one day end up in the White House, married to the president. In her small Wisconsin hometown she learns the virtues of politeness, but a tragic accident when she is seventeen shatters her identity and changes the trajectory of her life. More than a decade later, when the charismatic son of a powerful Republican family sweeps her off her feet, she is surprised to find herself admitted into a world of privilege. And when her husband unexpectedly becomes governor and then president, she discovers that she is married to a man she both loves and fundamentally disagrees with—and that her private beliefs increasingly run against her public persona. As her husband’s presidency enters its second term, Alice must confront contradictions years in the making and face questions nearly impossible to answer. NAMED ONE OF THE BEST BOOKS OF THE YEAR: The New York Times Book Review • Chicago Tribune • NPR • Rocky Mountain News • St. Louis Post-Dispatch • The Washington Post Book World

Presents easy-to-follow instructions for Southern-style quickbreads, cookies, cakes, pies and pastries, skillet breads, and old-fashioned yeast breads, accompanied by a short overview of each recipe's origins.

At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.