Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my!--plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.

A collection of family recipes from the popular Staunton, Virginia, roadside caf‚ features 175 cherished, home-style recipes for such comfort foods as fried chicken, cherry pie, spoon bread, hot applesauce cake, pumpkin pecan pancakes, chicken and dumplings, and more from the heart of the Appalachians.

The coauthors of Mastering the Art of Southern Cooking share recipes and baking secrets for biscuits of all kinds plus dishes that incorporate them. In Southern Biscuits, Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.

A beautiful collection of seasonal country recipes Let The Country Cookbook transport you to a simpler place and time: a place where neighbors leave boxes of surplus vegetables on the doorstep, winter provides an excuse to make a pie with the windfall apples, and there's time for a cup of tea and a slice of homemade cake. Inspired by the bountiful produce at her local farmers' markets, Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai prawn cakes to go with drinks, some comforting slow-cooked lamb shanks with harissa, or a last-minute Christmas cake, The Country Cookbook will bring a taste of the country into your kitchen--and into your life.

Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.

NEW YORK TIMES BESTSELLER • From the pages of Vogue to the runways of Paris, this “captivating” (Time) memoir by a legendary style icon captures the fashion world from the inside out, in its most glamorous and most cutthroat moments. “The Chiffon Trenches honestly and candidly captures fifty sublime years of fashion.”—Manolo Blahnik NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Garden & Gun • New York Post During André Leon Talley’s first magazine job, alongside Andy Warhol at Interview, a fateful meeting with Karl Lagerfeld began a decades-long friendship with the enigmatic, often caustic designer. Propelled into the upper echelons by his knowledge and adoration of fashion, André moved to Paris as bureau chief of John Fairchild’s Women’s Wear Daily, befriending fashion's most important designers (Halston, Yves Saint Laurent, Oscar de la Renta). But as André made friends, he also made enemies. A racially tinged encounter with a member of the house of Yves Saint Laurent sent him back to New York and into the offices of Vogue under Grace Mirabella. There, he eventually became creative director, developing an unlikely but intimate friendship with Anna Wintour. As she rose to the top of Vogue’s masthead, André also ascended, and soon became the most influential man in fashion. The Chiffon Trenches offers a candid look at the who’s who of the last fifty years of fashion. At once ruthless and empathetic, this engaging memoir tells with raw honesty the story of how André not only survived the brutal style landscape but thrived—despite racism, illicit rumors, and all the other challenges of this notoriously cutthroat industry—to become one of the most renowned voices and faces in fashion. Woven throughout the book are also André’s own personal struggles that impacted him over the decades, along with intimate stories of those he turned to for inspiration (Diana Vreeland, Diane von Fürstenberg, Lee Radziwill, to name a few), and of course his Southern roots and faith, which guided him since childhood. The result is a highly compelling read that captures the essence of a world few of us will ever have real access to, but one that we all want to know oh so much more about.

Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People's Place is an unprecedented celebration of soul food, community, and oral history.