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Prepare recipes from Atlanta's best restaurants, hotels, and caterers right in your own kitchen! Thanks to many of the city's most talented chefs, even kitchen novices can prepare such delectable dishes as Crabcakes with Three Sauces and Ravioli with Spinach and Walnuts. Profits benefit Atlanta's Food Bank.
More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.
Serving up an eclectic mix of foods, Atlanta boasts a host of talented chefs along with a devoted foodie community. With several James Beard Foundation Award semifinalists, Atlanta continues to pioneer the South from casual comfort to the finer foods. Whether you're headed to downtown or to the ethnic mecca that is Buford Highway, you’ll find Atlanta’s best chefs innovating and continuing to redefine the culinary food scene in the big Peach. With 100 recipes for the home cook from Atlanta's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
Atlanta is a city of contradictions—a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola. Features recipes from 56 of the best restaurants, including Watershed, Mary Mac’s Tea Room, Babette’s Caf�, Gravity Pub, Horseradish Grill, Wisteria, Busy Bee’s Caf�, The Pecan,and Cakes & Ale.
From Atlanta’s legendary Southern restaurant, “a homey 125-recipes-with-stories cookbook” filled with photos, history, and “just plain funny tales” (Booklist). In Mary Mac’s Tea Room, author and owner John Ferrell brings together classic recipes from this venerable institution of Southern comfort food. When Mary Mac’s opened in 1945, it was one of sixteen tea rooms around Atlanta, Georgia. Today, it stands alone in carrying on the tradition of bringing great Southern cooking to everyone from blue collar workers to celebrities. Now you can bring home many of the restaurant’s famed recipes, from Cranberry Pecan Salad to Peach Buttermilk Pancakes to Fried Okra and Country Ham with Redeye Gravy and many more—in this cookbook richly illustrated with photography, old menus, postcards, and artwork from its magnificent history.
Atlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta's noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand's at the Union Depot, Busy Bee Caf , Mary Mac's Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta's story.
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Atlanta captures the actual recipes from the restaurants that define the culinary tastes, as well as unusual facts and trivia about the city. With almost 70 recipes from every corner...from the fabled Southern Fried Chicken at Atkins Park, to the Creamy Grits Fritters at Miller Union, these are the restaurants and signature recipes that define Hotlanta. Atlanta Fish Market Hong Kong-Style Fish 265 Pharr Road, Atlanta Executive chef Robert Holley describes Hong Kong-Style Fish as one of Atlanta Fish Market's signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures. 1/2 C. low-sodium soy sauce 1/4 C. water 3 oz dry sherry 2 tbsp. granulated sugar 2 tbsp. sesame oil 2 tbsp. olive oil 1 lb. fresh spinach, washed and stemmed freshly ground black pepper 2 (6-oz) white fish fillets 2 tbsp. finely julienned ginger 2 tbsp. finely julienned green onions 1. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm. 2. In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside. 3. Steam or saute fish until just done. Do not overcook. 4. To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve."
A complete and comprehensive Southern baking book from one of the South’s best and most respected bakers, Cheryl Day.
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Atlanta captures the actual recipes from the restaurants that define the culinary tastes, as well as unusual facts and trivia about the city. With almost 70 recipes from every corner...from the fabled Southern Fried Chicken at Atkins Park, to the Creamy Grits Fritters at Miller Union, these are the restaurants and signature recipes that define Hotlanta. Atlanta Fish MarketHong Kong-Style Fish 265 Pharr Road, Atlanta Executive chef Robert Holley describes Hong Kong-Style Fish as one of Atlanta Fish Market's signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures. 1/2 C. low-sodium soy sauce 1/4 C. water 3 oz dry sherry 2 tbsp. granulated sugar 2 tbsp. sesame oil 2 tbsp. olive oil 1 lb. fresh spinach, washed and stemmed freshly ground black pepper 2 (6-oz) white fish fillets 2 tbsp. finely julienned ginger 2 tbsp. finely julienned green onions 1. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm. 2. In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside. 3. Steam or saute fish until just done. Do not overcook. 4. To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.
We invite people into our homes to mark special occasions or to share warm companionship of time and food together. Whatever our reasons, food shared with friends must be our best. Every meal can be cause for Puttin? on the Peachtree. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.