crispy chicken wings

Tandoori Wings
Tandoori Wings

Tandoori Wings excerpted from Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings―Plus Entertaining Inspiration, Tips, and 100+ Recipes by Kelsey Barnard Clark. Photography by Antonis Achilleos.

Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings―Plus Entertaining Inspiration, Tips, and 100+ Recipes by Kelsey Barnard Clark

Southern Grit author, Top Chef winner, TV personality, and queen of Southern hospitality Kelsey Barnard Clark presents more than 100 irresistible recipes perfect for a crowd, plus all the expert wisdom and inspiration you need to host exceptional gatherings.

“A perfect guide for planning gatherings of any size; great for any collection.”—Library Journal, starred review

Call some friends, arrange some flowers, and whip up a quick bite. Let’s get the party started, y’all!

Chef Kelsey Barnard Clark catered her first wedding at age fifteen and has been hosting events ever since. In these pages, Kelsey distills her hard-earned party-planning wisdom into practical advice for newbie and experienced hosts alike: “I’ve made all the mistakes already, lived to tell the tale, and want to give you the benefit of my experience so you can stop worrying and start celebrating. This is a self-help book for throwing the damn party.”

With more than 100 crowd-pleasing recipes, this book has everything you need to do just that, demonstrating how easy it can be to host anything from a casual stop-by, low country boil, or BYO burger night to a bridal shower brunch, formal French dinner, or hunting season feast. No matter the event, Kelsey’s wide-ranging and accessible recipes make entertaining a joy, never a chore. Recipes include such gems as:

  • NOLA Barbecue Shrimp
  • Southern-Style Ramen
  • KBC’s Smoked Brisket
  • Zucchini Gratin
  • White Sparkling Sangria
  • Bananas Foster
  • And many more Southern classics with a twist (and classics with a Southern twist) like Jambalaya, Hot Honey Chicken, Green Pickled Tomatoes, and Beignets

Helpful tips on tablescaping, flower arranging, menu planning, food buying, and more ensure you have the confidence and know-how to pull off a memorable celebration of any size. Brimming with beautiful food and lifestyle photography, Southern Get-Togethers is a must-have manual on Southern hospitality and a lively, delicious, all-around cookbook that’s calling for a space on your shelf. (more…)

Isaan-Style Grilled Wings
Isaan-Style Grilled Wings

Isaan-Style Grilled Wings excerpted from Tony Tan’s Asian Cooking Class Hardcover by Tony Tan. Photography by Mark Roper.

Isaan-Style Grilled Wings excerpted from Tony Tan's Asian Cooking Class Hardcover by Tony Tan

“You’ll always leave Tony’s classroom full – both of dim sum and a new perspective on Asian cooking. In this book, he’s sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.”
– Yotam Ottolenghi

“Tony Tan is an Australian national treasure.”
– Helen Goh

“An irresistible journey… where global spices and stories collide in some of the world’s most scintillating flavours.”
– Fuchsia Dunlop

“Tony Tan isn’t an authority on Asian food in Australia – he’s the authority on Asian food in Australia.”
– Pat Nourse

Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan’s Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan’s warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook. (more…)

Fried Chicken with Imperial Sauce
Fried Chicken with Imperial Sauce

Fried Chicken with Imperial Sauce excerpted from Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway. Photography © 2022 Laura Murray.

Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for its vibrant and flavourful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favourites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavourful, and decidedly American-born in style.  (more…)