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Recipes include: Brown Sugar BBQ Ribs Quick Collard Greens Red Beans and Rice Buttermilk Yogurt with Peaches\u003cbr\u003e\nWith breakfast dishes, side dishes, sauces, stocks, and desserts, this cookbook offers easy, simple solutions for entertaining Southern-style on the fly or cooking dinner after a long day. 75 color photographs, ISBN13: 9781682681602 ISBN10: 1682681602 Material Type: paperback\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46129103798435,"sku":"03-20-23_PHA_600JNW","price":14.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/71F4Yry4nKL.jpg?v=1754970612"},{"product_id":"the-authorized-texas-ranger-cookbook-1","title":"The Authorized Texas Ranger Cookbook","description":"\u003cp\u003eFrom the height of the Old West to the last days of Bonnie and Clyde, you'll find the best tastes of Texas in these authentic Ranger recipes. 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Majestic. Storied. Texas.\u003cbr\u003e\nThe Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big.\u003c\/p\u003e\n\n\u003cp\u003eToday the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America’s cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service.\u003c\/p\u003e\n\n\u003cp\u003eThe Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings.\u003c\/p\u003e\n\n\u003cp\u003eSo if you can’t drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that’s as big and bold as the state of Texas itself., ISBN13: 9781580089067 ISBN10: 1580089062 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46129314136227,"sku":"CH_07-27-24_ART_301D8J","price":48.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/71IMy9NDqnL.jpg?v=1754976300"},{"product_id":"big-easy-cocktails-jazzy-drinks-and-savory-bites-from-new-orleans","title":"Big Easy Cocktails: Jazzy Drinks and Savory Bites from New Orleans","description":"\u003cp\u003eCock‚Ä¢tail (kŏk'tāl') n : a many-splendored creation believed by some to have been born, bred, and elevated from mere libation to lifestyle in New Orleans. 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Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind.\n\nA native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking.\n\nWhat's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers:\n\n• Apple-Smoked Bacon and Cheddar Scones\n• Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!)\n• Fourth of July Fried Pies\n• Peach Queen Cake with Dulce de Leche Frosting\n• Turbo-Charged Brownies with Praline Topping\n• All-Sold-Out Chicken Pot Pies\n• Kolaches (pillowy yeasted buns with sweet or savory fillings)\n• PB\u0026amp;J Cookies\n\nWith over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case., ISBN13: 9781580085625 ISBN10: 1580085628 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46129316069539,"sku":"CH_12-09-24_PHA_301LMX","price":36.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/61AltNUZr4L.jpg?v=1754976318"},{"product_id":"geronimo-fine-dining-in-santa-fe","title":"Geronimo: Fine Dining in Santa Fe","description":"\u003cp\u003eFeaturing huge overhead beams, creamy stucco details, and a fireplace sporting oversized moose antlers, the 250-year-old hacienda that houses Geronimo restaurant is a welcome addition to Santa Fe's trendy Canyon Road. Restaurant owners Cliff Skoglund and Chris Harvey along with chef Eric DiStefano have created a refined retreat in this once rough-and-tumble town, serving exquisite contemporary cuisine that rivals the best in the country. GERONIMO brings Chef DiStefano's innate understanding of ingredients and uncanny instinct about flavors to the home table. You'll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome. A collection of 125 recipes and more than 50 full-color food and location photographs from Santa Fe's landmark restaurant, Geronimo. Geronimo restaurant is named for Señor Geronimo Lopez, the former owner of the hacienda in which Geronimo is housed. Geronimo was named the most popular restaurant in New Mexico by Zagat and received four stars from Mobil Travel Guides in 2000, 2001, and 2002., ISBN13: 9781580084918 ISBN10: 1580084915 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46129316429987,"sku":"SIGNED-ED_05-20-24_PHA_601DAV","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/511DSo2zuzL.jpg?v=1754976320"},{"product_id":"the-back-in-the-day-bakery-cookbook","title":"The Back in the Day Bakery Cookbook","description":"New York Times best seller\nSouthern Independent Booksellers Alliance Cookbook of the Year\n\nFire up your oven with recipes Food \u0026amp; Wine calls “down-home and fabulous . . . classics with a little something extra.”\n\nNationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.”\n\nTo celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. 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And she returned with the goods—impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen.\u003cbr\u003e\nBut in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas to a gristmill in Rhode Island, and specialty bakers from Berkeley, California, to Long Island City, New York.\u003cbr\u003e\nThis is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy.\u003cbr\u003e\nWhether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. 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It is possible to have it all: food from your slow cooker that is scrumptious and low-fat, and convenient to make. Here are 600 recipes that are mouth-watering but guilt free. Now you can choose healthy, light dishes, fix them quickly, and then forget about them until mealtime. With each recipe in Fix-It and Forget-It Lightly, Revised and Updated, comes an analysis of its calories, fats, and carbs, as well as what it contributes to your daily vitamins and nutrients. You can feast healthfully—with a minimum of time and fuss. Your family and friends—your waistline and your heart—will thank you. We've added some enhancements to the original Fix-It and Forget-It Lightly cookbook, being careful not to ruin what you've loved about it:\u003cbr\u003e\n1. Brand New: 100 new recipes for slow cookers, each with nutritional analysis.\u003cbr\u003e\n2. Brand New: \"Prep Time and \"Cooking Time\" are included for each recipe.\u003cbr\u003e\n3. Brand New: 4 pages of basic and very helpful \"Extra Information\": \"Substitute Ingredients for When You're in a Pinch\" \"Equivalent Measurements\" \"Kitchen Tools and Equipment You May Have Overlooked\" \"Assumptions about Ingredients in Fix-It and Forget-It Lightly, Revised and Updated.\"\u003cbr\u003e\n4. Brand New: 1 page of \"Tips for Using Your Slow Cooker: A Friendly, Year-Round Appliance.\"\u003cbr\u003e\n5. Brand New: A second color—a spring green—for recipe titles, contributors' names and addresses, the words \"Tip\" and \"Variation,\" and the numbered instruction steps.\u003cbr\u003e\n6. Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.\u003cbr\u003e\n7. Brand New: 1 page of tip-in color, right inside the front cover.\u003cbr\u003e\n8. Revised: An improved Index!\u003cbr\u003e\n9. Revised: A personal Introduction to the book by author Phyllis Pellman Good.\u003cbr\u003e\n10. 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So although I went looking for \"quintessential American food,\" my conclusion is that there is no such thing; instead there's a huge wealth of seriously exciting dishes.\u003c\/p\u003e\n\n\u003cp\u003eMany of us outside of America may think we already know all there is to know about it from movies or the occasional holiday, but the truth is that this doesn't even scratch the surface. In many ways, the country is still a bit of a mystery to us. This trip was my chance to explore the ingredients, food culture, and traditions within this incredible country.\u003c\/p\u003e\n\n\u003cp\u003eI felt that I knew cities like New York and Los Angeles pretty well, but this time I ventured beyond the neighborhoods I was familiar with and into areas better known for their immigrant communities. I was rewarded with some of the most incredible food I've ever tasted.\u003c\/p\u003e\n\n\u003cp\u003eThe story was the same when I moved beyond the big cities. 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He's been called many things--culinary master, fisherman, mushroom forager and nature lover--but first and foremost he's the \"Sushi King.\" His eponymous debut cookbook is no chef-vanity affair, though, but a riveting and imaginative blending of East and West in the quest for high gastronomic art.\" —Shelf Awareness\u003c\/p\u003e\n\n\u003cp\u003e\"A fabulous read for sushi lovers or anyone who enjoys a simple memoir filled with both inspiration and perseverance.\" -Library Journal\u003c\/p\u003e\n\n\u003cp\u003eShiro Kashiba used to walk to the fishing piers of Seattle in the 1960s to retrieve buckets of unwanted salmon roe and pesky Puget Sound octopus from the fishermen. He'd hike the beaches of the Pacific Northwest to gather geoduck before there was a market for the shellfish. Chef Shiro saw treasure where others saw trash. 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