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C O O K I N G | |
Not Afraid of Flavor: Recipes from Magnolia Grill
by Ben Barker, Karen Barker Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Their award-winning Magnolia Grill has been featured in publications such as Bon Appetit, Food & Wine, the New York Times, and Southern Living. With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor.. |
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North
Carolina and Old Salem Cookery by Beth TartanThe classic work on North Carolina cuisine. This new 1992 edition includes several dozen new dishes. "A delightful collection of regional history, reminiscences and recipes." Bon Appetite |
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Coastal
Carolina Cooking by Nancy Davis and Kathy HartThirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restaurant menus. These cooks describe more than good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical fact. Vignettes on each cook lend a historical perspective to this book, and the old-time recipes will be treasured for years to come. |
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Mama
Dip's Kitchen by Mildred CouncilFor nearly twenty-five years, Mildred Council, better known by her nickname, Mama Dip, has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan. Showcasing the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated, this book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, pound cake, and banana pudding. |
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Marion
Brown's Southern Cook Book by Marion BrownWith sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens * treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products. |
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