Food & Drink

The Allergy-Friendly Cookbook

Elizabeth Pecoraro
No one should feel left out when it comes to healthy eating, regardless of food allergies. In The Allergy-Friendly Cookbook, registered dietitian Elizabeth Pecoraro teaches families with allergies to cook simple, healthy, delicious meals that are completely free of the top nine allergens: peanuts, tree nuts, egg, milk, wheat, soy, fish, shellfish, and sesame. Pecoraro, whose own children live with food allergies, offers 60 allergy-friendly recipes that won't take...

From Barbycu to Barbecue

Joseph R. Haynes
An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported. The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common...

The Ice Book

Camper English
May 2023 - Red Lightning Books
Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice!   In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl...

Bourbon 101

Albert W. A. Schmid
The rumors are true; there are more barrels of bourbon than there are people in Kentucky. In fact, statistics tell us there are nearly two barrels of aging bourbon for every Bluegrass State citizen. With a population of nearly 4.5 million and each barrel yielding close to 200 bottles, it's safe to say the average Kentuckian doesn't have to look far for a bottle of amber gold. While Kentucky may be known as bourbon's home base, for bourbon lovers everywhere, the act of drinking bourbon is about more than just its...


Ashley L. Jones
May 2023 - Red Lightning Books
Part science and part personal preference, collecting and restoring cast-iron cookware is a complex art. For instance, what makes each company's cast iron unique? Do chemicals used during restoration leach into food? When it comes to surface finish, is textured or smooth better? In Skilletheads, the highly anticipated follow-up to Modern Cast Iron, Ashley L. Jones dives deeper than ever into the world of cast iron. In these pages, which feature over 100...

Heaven on the Half Shell, second edition

David George Gordon, Samantha Larson, MaryAnn Barron Wagner, foreword by Kenneth K. Chew
Heaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwest's beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California,...

Heritage Drinks of Myanmar

Luke J. Corbin, photographs by Shwe Paw Mya Tin
Nov 2022 - Silkworm Books
Heritage Drinks of Myanmar takes the reader on an anthropological journey through emerald mountains and rust-red valleys to showcase some of the myriad alcoholic drinks made in this unique and fascinating country. In Myanmar, freshly brewed and distilled beers, wines, and spirits are integral parts of village economies, providing health, communal, and financial benefits. Rice whiskeys infused with insects and fresh beers made from a cornucopia of grains await eager...

Charleston to Phnom Penh

John Martin Taylor, foreword by Jessica B. Harris
A journey through the lands of boiled peanuts, pesto, and pickled peppercorns—with thirty recipes Foodies, travel enthusiasts, culinary historians, fans of fine writing, and cookbook collectors will feast on John Martin Taylor's Charleston to Phnom Penh. A unique vision of a joyous and peripatetic life, these essays take readers on a journey across three continents, from the South Carolina Lowcountry of Taylor's upbringing to the Caribbean, Italy, France,...

The Making of Mămăligă

Alex Drace-Francis, edited by Alex Drace-Francis
Mămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture. Drawing on a rich array of sources and with many new findings,...

Plant-Based Himalaya

Babita Shrestha
Sep 2022 - Red Lightning Books
The art of healthy cooking is all about loving yourself and spreading that love to those around you. It's even better when you can cook a delicious meal and also help protect the environment. In Plant-Based Himalaya, Nepalese author Babita Shrestha shares 38 vegan recipes from her home country that she has been cooking and eating since she was very young, including mouthwatering grains, dal, curries, greens, sauces, and desserts. In addition to food, Shrestha introduces her beloved...

The Little Book of Whiskey Cocktails

Bryan Paiement
The Little Book of Whiskey Cocktails sets out to share the stories of the whiskey-making world and recipes suitable for whiskey enthusiasts of all expertise levels. Bryan Paiement takes a practical approach to exploring the various ways in which the spirit can be mixed and enjoyed. Beginning with a brief history of whiskey, Paiement answers many questions that even aficionados can't help but stumble over: What is the difference between "whiskey" and "whisky"? Does bourbon have to come from...

The Carolina Rice Kitchen, second edition

Karen Hess, foreword by John Martin Taylor, compiled by Samuel Gaillard Mrs. Samuel Gaillard Stoney
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use...

Marlene Dietrich's ABC's

Marlene Dietrich
From the wonderfully varied and witty mind of Marlene Dietrich comes an alphabetized collection of zany, honest, and heartfelt thoughts. Offering Dietrich's take on a range of ideas, people, culinary trends, and fashions, Marlene Dietrich's ABCs is an unprecedented glimpse into one of history's brightest and most enigmatic stars. Nothing is too small or too grand for Dietrich's unique eye. From her entry for hardware store—"I'd rather go to a hardware store than to the opera"—to...

Early Jewish Cookbooks

András Koerner, preface by Barbara Kirshenblatt-Gimblett
The seven essays in this volume focus such previously unexplored subjects as the world's first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct...

Bourbon Is My Comfort Food

Heather Wibbels
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon cocktails and the joy of creating them. Whether readers are new to bourbon or steeped in its history and myriad uses, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons—because the only thing better than bourbon is sharing it with a friend. From building your home bar to basics on cocktail technique, Heather Wibbels showcases more than 140 variations on...

Sports Bar

Bryan Paiement
Feb 2022 - Red Lightning Books
Sports, Drinks and Trivia. The Perfect Combination for any Sports Fanatic. In a perfect world everyone would be able to attend great sporting events—the Super Bowl, the Masters, the Stanley Cup Playoffs. But when getting to the game isn't possible, watching the event with friends in the comfort of your own home is the next best option. In Sports Bar: Cocktails and Sports Trivia, sports fanatic and professional bartender Bryan Paiement provides you with everything you need to kick back and enjoy...

Straight No Chaser Sound Bites

Straight No Chaser, Inc.
Feb 2022 - Red Lightning Books
Food, Drink, and Behind–the-Scenes stories from everyone's favorite a cappella group, Straight No Chaser. With 15 years in the music business, eight albums, and more than 1.5 million concerts tickets sold, Straight No Chaser treasures two things: family and food. Straight No Chaser Sound Bites features a collection of their favorite food and drink recipes combined with behind-the-scenes stories as they welcome their fans into the family. Formed in...

Savory Memories

edited by Linda Elisabeth LaPinta
Writers love to tell stories, so when L. Elisabeth Beattie remarked that her next book ought to be a Kentucky writers' cookbook, Betty Layman Receveur replied, "Actually, all my sons ever demand of me is my pound cake." Adding a cup of this and a pinch of that, Beattie cooked up Savory Memories, a collection of twenty-two essays about particular dishes that call up warm memories in the writers. Featuring recipes and memories from writers such as Joy Bale Boone, George Ella Lyon, Ronni Ludy, Ed...

Burgoo, Barbecue, and Bourbon

Albert W. A. Schmid, photographs by Jessica Ebelhar, foreword by Loreal “Butcher Babe” Gavin
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports,...

Kentucky Moonshine, updated edition

David W. Maurer, foreword by Wes Berry, wes Berry
When the first American tax on distilled spirits was established in 1791, violence broke out in Pennsylvania. The resulting Whiskey Rebellion sent hundreds of families down the Ohio River by flatboat, stills on board, to settle anew in the fertile bottomlands of Kentucky. Here they used cold limestone spring water to make bourbon and found that corn produced even better yields of whiskey than rye. Thus, the licit and illicit branches of the distilling industry grew up side-by-side...