Bill Buford’s Heat meets Phoebe Damrosch’s Service Included in this unique blend of personal narrative, food miscellany, and historyIn March of 2009, Erin Byers Murray ditched her pampered city girl l
In every cook’s kitchen, there is a treasured tool: a workhorse utensil, go-to gadget, or a family heirloom with it’s own background story and the lofty standing of being a cook’s most-prized possessi
Grits is a fascinating cultural history and examination of the current role of grits in Southern cuisine.For food writer Erin Byers Murray, grits had always been one of those basic, bland Southern tab
Documents the experiences of an aquaculture-illiterate food and lifestyle writer who convinced the mostly male crew at Massachusetts's Island Creek Oysters to let her work with them for a year, descri
Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New
