Are you curious about boiled peanuts? Who isn't?Are you a boiled peanut lover, but now live where they can't be found? Do you have friends who seriously need education about the ecstasy of boiled peanuts?Are you ready to try something new, exotic and exciting in the way of boiled peanuts?This book is for you. Explore the origin and history of boiled peanuts. Learn how to get them, grow them and boil them. Savor the basic, then step up to exotic new recipes. Become a connoisseur of the Caviar of the South, an aficionado of the Goober Pea, an expert on all things boiled peanut. Get cracking.

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.

Featuring new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook. The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots. Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme’s Biscuits, Mama’s Apple Pie, Okra and Tomatoes), and it wouldn’t be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia. You’ll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South. Bon Appétit, Y’all is Virginia Willis’s way of saying, “Welcome to my Southern kitchen. Pull up a chair.” Once you have tasted her food, you’ll want to stay a good long while.

“If I could only read one writer from now until the end of my life, it would be Dorothea Benton Frank.” --Elin Hilderbrand, New York Times bestselling author of The Identicals The Lowcountry of South Carolina is where By Invitation Only begins at a barbecue engagement party thrown by Diane English Stiftel, her brother Floyd, and her parents to celebrate her son’s engagement. On this gorgeous, magical night, the bride’s father, Alejandro Cambria, a wealthy power broker whose unbelievably successful career in private equity made him one of Chicago’s celebrated elite, discovers the limits and possibilities of cell phone range. While the mother of the bride, Susan Kennedy Cambria, who dabbles in the world of public relations and believes herself deserving of every square inch of her multimillion-dollar penthouse and imaginary carrara marble pedestal, learns about moonshine and dangerous liaisons. Soon By Invitation Only zooms to Chicago, where the unraveling accelerates. Nearly a thousand miles away from her comfortable, familiar world, Diane is the antithesis of the bright lights and super-sophisticated guests attending her son Fred’s second engagement party. Why a second party? Maybe it had been assumed that the first one wouldn’t be up to snuff? Fred is marrying Shelby Cambria, also an only child. The Cambrias’ dearest wish is for their daughter to be happy. If Shelby wants to marry Frederick, aka Fred, they will not stand in her way—although Susan does hope her friends won’t think her daughter is marrying more than a few degrees beneath her socially. At the same time, Diane worries that her son will be lost to her forever. By Invitation Only is a tale of two families, one struggling to do well, one well to do, and one young couple—the privileged daughter of Chicago’s crème de la crème and the son of hard -working Southern peach farmers. Dorothea Benton Frank offers a funny, sharp, and deeply empathetic novel of two very different worlds—of limousines and pickup trucks, caviars and pigs, skyscrapers and ocean spray—filled with a delightful cast of characters who all have something to hide and a lot to learn. A difference in legal opinions, a headlong dive from grace, and an abrupt twist will reveal the truth of who they are and demonstrate, when it truly counts, what kind of grit they have. Are they living the life they want, what regrets do they hold, and how would they remake their lives if they were given the invitation to do so? By Invitation Only is classic Dorothea Benton Frank—a mesmerizing Lowcountry Tale that roars with spirit, humor, and truth, and forces us to reconsider our notions of what it means to be a Have or a Have Not.

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

Frances is a fussy eater. In fact, the only thing she likes is bread and jam. She won't touch her squishy soft-boiled egg. She trades away her chicken-salad sandwich at lunch. She turns up her nose at boring veal cutlets. Unless Mother can come up with a plan, Frances just might go on eating bread and jam forever!

George Washington Carver's most popular bulletin, How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, was first published in 1916 and was reprinted many times. It gives a short overview of peanut crop production and contains a list of recipes taken from other agricultural bulletins, cookbooks, magazines, and newspapers, such as the Peerless Cookbook, Good Housekeeping, and Berry's Fruit Recipes.