The North Carolina Bed & Breakfast Cookbook is book #7 in the best-selling Bed & Breakfast Cookbook Series (which also includes CA, CO, New England, TX, VA and WA). Each book includes great recipes for breakfast, brunch, appetizers, entrees and desserts from the state's B&B's and Country Inns. The books also serve as a travel guide to a state's B&B's with contact information and a decription of each inn or the area in which it resides, such as notable architecture, travel information, history, etc. The books are hardcover with a hidden wire-o binding so they lay flat on the kitchen counter.

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

The 2nd Edition Virginia Bed & Breakfast Cookbook is book #4 in the best-selling Bed & Breakfast Cookbook Series (which also includes CA, CO, New England, NC, TX and WA). Each book includes great recipes for breakfast, brunch, appetizers, entrees and desserts from the state's B&B's and Country Inns. The books also serve as a travel guide to a state's B&B's with contact information and a decription of each inn or the area in which it resides, such as notable architecture, travel information, history, etc. The books are hardcover with a hidden wire-o binding so they lay flat on the kitchen counter.

Collection of the best recipes from Pennsylvania's top B & Bs.

Chef April Moon's signature healthy comfort food from the legendary Flying Biscuit Cafe is captured in this cookbook. Follow her lead and let the love flow at home.