“Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season. The Hot and Hot Fish Club Cookbook contains more than 200 creative and delicious recipes that are organized to reflect the seasonal nature of local ingredients. It features profiles of dozens purveyors who supply the restaurant with the freshest ingredients. With more than 50 full-color photographs, lifestyle menus complete with wine and beer pairings, and a sourcing section, The Hot and Hot Fish Club Cookbook is your guide to preparing exquisite, fresh cuisine from the hottest restaurant in the South.   More

Take a fresh look at America’s culinary history, starting with the tavern where America’s forefathers regularly dined, discussed, and put their feet up: the City Tavern.   More

With more than 200 fresh, seasonal recipes, tips on selecting and preparing local ingredients, and a chapter on Cookenomics—making condiments and staples from scratch—The Harvest Eating Cookbook is the antidote to fast food.   More

The authors of the original Flour Pot Cookie Book present this fun and fanciful exploration into the world of cookie decoration, featuring designs for the Christmas holidays! People will think these cookies are almost too pretty to eat!  More

A fun look into the history and current life of this fat-be-damned, blue-collar culinary wonder: The Philadelphia Cheesesteak!  More