“Transcendent . . . a love letter to the cuisine and the culture of the South Atlantic Coast . . . delectable recipes and stories.” —Edward Lee, James Beard Award-winning chef and author Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens. “The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice.” —Grub Street “Otawka’s cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It’s also one of the most beautiful books to be released this year.” —Epicurious

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author’s cooking school in Maine. Even if you can’t make it to one of Annemarie’s monthly Full Moon Suppers, you can re-create them at home, beneath a full moon—or any night—for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.

Maybe you're a college student, maybe you're single, or maybe your kids have all left the house - whatever the situation, Table for One is the perfect solution. Bursting with tasty recipes and gorgeous photographs, this revolutionary cookbook will forever banish your TV-dinner blues. Each delicious dish is perfectly scaled to fit your lifestyle and can easily be doubled to make room for more at the table. You'll love the Shrimp Gazpacho, Pomegranate Glazed Pork, Butternut Squash Risotto, Garlic Mashed Potatoes, Carrot Cupcakes, and English Trifle.With tips and tricks that will teach you how to buy, store, and prepare just enough food for a single serving, Table for One is an essential guide to graduating from Ramen noodles to ramekins.

INDIEFAB Book of the Year Awards -- 2014 Finalist Experience the world's greatest coastal fly-fishing destinations with this stunning volume, an ideal gift for any angler's library. As close to a first-hand experience as a reader can get without getting wet, Salt: Coastal and Flats Fishing is a visually stunning journey to America's most epic saltwater fishing hot spots. Featuring photography from the Atlantic Northeast, Pacific Northwest, Bahamas, Gulf Coast, and Florida Keys-and highlighting fish such as striped bass, tuna, bonefish, permit, and tarpon-this is a life's compilation of saltwater fly-fishing photography by one of the most acclaimed outdoors photographers. Each section has an accompanying essay by Tom Rosenbauer that takes the reader along on a memorable trip to the world's greatest fishing destinations. For the serious fly fisherman, it is an album of shared experiences. For those new to the sport, it is an artfully crafted guidebook to the exotic world that exists on the waters of American coastlines and islands.

A warm and witty novel about friendship, fine dining, and learning that life doesn’t always turn out quite how we expect it to—perfect for fans of Barbara O’Neal and Nancy Thayer On New Year’s Eve, Fran and Will Parrish host a dinner party, serving their friends a gourmet feast. The night is such a success that the group decides to form a monthly dinner party club. But what starts as an excuse to enjoy the company of fellow foodies ends up having lasting repercussions on each member of the Table for Seven Dinner Party Club. Fran and Will face the possibility that their comfortable marriage may not be as infallible as they once thought. Audrey has to figure out how to move on and start a new life after the untimely death of her young husband. Perfectionist Jaime suspects that her husband, Mark, might be having an affair. Coop, a flirtatious bachelor who never commits to a third date, is blindsided when he falls in love for the first time. Leland, a widower, is a wise counselor and firm believer that bacon makes everything taste better. Over the course of a year, against a backdrop of mouthwatering meals, relationships are forged, marriages are tested, and the members of the Table for Seven Dinner Party Club find their lives forever changed. Praise for Table for Seven “A fun and delectable journey of love, friendship and delicious food.”—RT Book Reviews “[Whitney] Gaskell’s engaging novel is a high-wire artist’s performance as she spins a highly entertaining tale of a monthly dinner party.”—Booklist “[Table for Seven] invites readers to monthly dinner parties featuring mouthwatering menus and a group of guests dealing not so well with various relationship issues. . . . Gaskell has mastered the art of putting the fun in dysfunctional.”—Kirkus Reviews

Over 100 recipes from Georgia and beyond.