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Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.

Memphis is equal parts music and food--the products of a community marked with grit and resilience.

The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.

In 1942, several Hispanic families left drought-devastated Encino and headed for the small, peanut-farming town of Portales in Roosevelt County, New Mexico. Among them was the Trujillo family, including five-year-old Agapito, who later became the county's first Hispanic law enforcement officer. The new arrivals did not feel welcome in Portales, which was almost entirely Anglo and a rumored "sundown" town. However, determined to put down roots and take advantage of economic opportunities, they eventually thrived. Agapito Trujillo tells the story of his family's migration to Roosevelt County alongside the struggles and triumphs of the Hispanic community with candor, grace and an obvious love for his heritage and neighbors.

Join author Dorothy K. Fletcher as she recalls the history of the city's lost restaurants and reflects on a more gracious time in Jacksonville living.

The city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest rivalries in college football.

A melting pot of New Orleans' diverse flavors, cultures, and history.

New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more than fifty authentic Creole dishes bursting with the city's benchmark flavors. French, Spanish, and Caribbean cuisines, among others, have contributed their culinary DNA to these savory meals. Create these tastes at home with clear and easy-to-follow recipes. Tantalizing photographs, fascinating histories, and rollicking stories add rich seasoning to these appetizers, soups, entrées, and desserts. Savor Creole specialties such as Trout Meunière, Chicken Bon Femme, Crab Meat Au Gratin, and much more with this gorgeous volume.

The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

The Arkansas Delta is fertile ground for delicious food and iconic restaurants. It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.

Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

A collection of appetizers from the world's favorite city for food. This gift cookbook is a compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans' finest restaurants and most-skilled chefs. Classic recipes such as Antoine's Crabmeat Imperial, Cochon's Watermelon Rind Pickles, and Restaurant Cuv'e's Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan's Bourbon House Oyster Shooters and Restaurant August's Honey Island Chanterelle Tart.