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Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elizabeth Sims and Chef Brian Sonoskus (2014, Hardcover)
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- Buy It NowTupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains: Volume 2
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About this product
Product Identifiers
PublisherAndrews McMeel Publishing
ISBN-101449446140
ISBN-139781449446147
eBay Product ID (ePID)167571690
Product Key Features
Book TitleTupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains
Number of Pages240 Pages
LanguageEnglish
TopicGeneral, Regional & Ethnic / American / Southern States
Publication Year2014
IllustratorYes
GenreCooking
AuthorElizabeth Sims, Chef Brian Sonoskus
Book SeriesTupelo Honey Cafe Ser.
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight38.2 Oz
Item Length10.2 in
Item Width8.4 in
Additional Product Features
Intended AudienceTrade
LCCN2013-951438
Reviews"An ultrafamous eatery in Asheville, North Carolina, Tupelo Honey Cafe represents the "mountain South," and this latest collection of 125 recipes, beautifully photographed and packaged, is surprisingly vegetable driven." (ForeWord Review), "An ultrafamous eatery in Asheville, North Carolina, Tupelo Honey Cafe represents the "mountain South," and this latest collection of 125 recipes, beautifully photographed and packaged, is surprisingly vegetable driven." (ForeWord Review), "...the cookbook is plump as a pig with recipes from the famous Tupelo Honey Cafe in Asheville, NC" (Lorraine Eaton, Virginian Pilot), "...a delightful spinoff of an iconic restaurant..." "...imaginative recipes, colorful stories and photographs inspired by the flavors and history along the Blue Ridge Parkway, the book is a must-have for Southern cooks." (Heather McPherson, Orlando Sentinel), "...a fun cookbook to read, and a great way to put together some 'new south' menu items of your own, no matter how far north you may be geographically" "...the recipes represent the sense of fun melded with down-home good eating that you find in this part of the country." (Tara Fitzpatrick, Food Management Magazine), "...the cookbook is plump as a pig with recipes from the famous Tupelo Honey Cafe in Asheville, NC" (Lorraine Eaton, Virginian Pilot), "...a fun cookbook to read, and a great way to put together some 'new south' menu items of your own, no matter how far north you may be geographically" "...the recipes represent the sense of fun melded with down-home good eating that you find in this part of the country." (Tara Fitzpatrick, Food Management Magazine), "...a delightful spinoff of an iconic restaurant..." "...imaginative recipes, colorful stories and photographs inspired by the flavors and history along the Blue Ridge Parkway, the book is a must-have for Southern cooks." (Heather McPherson, Orlando Sentinel)
Dewey Edition23
Series Volume Number2
Dewey Decimal641.5975
SynopsisTupelo Honey Cafe, an icon of Asheville, North Carolina's culinary landscape, is expanding with new locations throughout the Mountain South. The restaurant's second cookbook, Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains , provides 125 all-new imaginative recipes, colorful stories, and photographs inspired by the flavors and history along the Blue Ridge Parkway. "As I oohed and aahed my way through these pages, I saw that brand-new recipes sure can conjure up some good old memories. As a proud product of my beloved Blue Ridge Mountains, I am heartened by the Ode to Muddy Pond cocktail, intrigued by the Pimento Cheese Fondue, lured by Appalachian Egg Rolls, and astonished by Southern Poutine with Double Sausage Gravy. Thank you, Elizabeth, for creating a beautiful cookbook that sent me running into the kitchen." --Sheri Castle, author of The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes "From burgoo thick with chorizo and chicken to a cocktail that sloshes with bourbon and sorghum, this book showcases innovative Appalachian food and drink. Thumb your way through and you'll recognize that, all derring-do aside, Tupelo Honey broadcasts an honest and enduring respect for Appalachian people and their culinary culture." --John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Brian and Elizabeth are pointing toward what's really important in our food culture. The Appalachian table is the humble intersection of families and their food. The stories that precede this intersection and, just as important, the chatting and chewing generated by this meeting, are the fabric of our human connection. The recipes in this book are inspired by some of the best of those stories,and the food takes an exciting new look at the beauty and power of our shared table." --John Fleer, chef at Rhubarb and Canyon Kitchen "There are reasons why folks stand in long lines for a table at Tupelo Honey. You will find over 125 of them in the sweet, savory, and sassy recipes gathered here. Weaving among them are Elizabeth Sims's thoughtfully written stories and histories of the mountain South, providing both setting and inspiration for this distinctive American restaurant. It's nourishment for both belly and heart." --Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken Tupelo Honey Cafe, now with locations throughout the Mountain South, brings fans the restaurant's second cookbook . Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South, but interpreted through Tupelo's own lexicon. From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding to Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains, using the Blue Ridge Parkway, a 469-mile National Scenic By-way as a narrative jumping-off point. The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike. A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection., Tupelo Honey Cafe, an icon of Asheville, North Carolina's culinary landscape, is expanding with new locations throughout the Mountain South. The restaurant's second cookbook, Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains , provides 125 all-new imaginative recipes, colorful stories, and photographs inspired by the flavors and history along the Blue Ridge Parkway. "As I oohed and aahed my way through these pages, I saw that brand-new recipes sure can conjure up some good old memories. As a proud product of my beloved Blue Ridge Mountains, I am heartened by the Ode to Muddy Pond cocktail, intrigued by the Pimento Cheese Fondue, lured by Appalachian Egg Rolls, and astonished by Southern Poutine with Double Sausage Gravy. Thank you, Elizabeth, for creating a beautiful cookbook that sent me running into the kitchen." --Sheri Castle, author of The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes "From burgoo thick with chorizo and chicken to a cocktail that sloshes with bourbon and sorghum, this book showcases innovative Appalachian food and drink. Thumb your way through and you'll recognize that, all derring-do aside, Tupelo Honey broadcasts an honest and enduring respect for Appalachian people and their culinary culture." --John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Brian and Elizabeth are pointing toward what's really important in our food culture. The Appalachian table is the humble intersection of families and their food. The stories that precede this intersection and, just as important, the chatting and chewing generated by this meeting, are the fabric of our human connection. The recipes in this book are inspired by some of the best of those stories, and the food takes an exciting new look at the beauty and power of our shared table." --John Fleer, chef at Rhubarb and Canyon Kitchen "There are reasons why folks stand in long lines for a table at Tupelo Honey. You will find over 125 of them in the sweet, savory, and sassy recipes gathered here. Weaving among them are Elizabeth Sims's thoughtfully written stories and histories of the mountain South, providing both setting and inspiration for this distinctive American restaurant. It's nourishment for both belly and heart." --Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken Tupelo Honey Cafe, now with locations throughout the Mountain South, brings fans the restaurant's second cookbook . Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South, but interpreted through Tupelo's own lexicon. From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding to Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains, using the Blue Ridge Parkway, a 469-mile National Scenic By-way as a narrative jumping-off point. The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike. A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection.
LC Classification NumberTX715.2.S68S5335
