Books about Downhome from Amazon.com

In this expanded edition of the highly popular original, Jo Stepaniak has retained the book's imaginative concepts and down-home appeal, while broadening many sections to cover a vast wealth of alternatives for every animal-based food under the sun. From homemade veggie "meats" and uncheeses to scrumptious egg and dairy substitutes, Vegan Vittles fills the whole table, and does so simply, tastefully, and creatively. Written in conjunction with staff members of Farm Sanctuary, North America's oldest and largest farmed animal sanctuary and advocacy organization, Vegan Vittles provides valuable and timely information about modern "food animal" production, as well as constructive and effective actions that readers can take on behalf of these animals. The recipes are without pretense, ranging from hearty, home-style American, to ethnic and elegant. With over 100 exciting new recipes and clear, detailed instructions, Vegan Vittles is sure to inspire compassionate cooks of all ages, regardless of their comfort level in the kitchen..
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People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba s Oyster House in Savannah, but now you can stay home and let chef and owner Earl Bubba Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul s kitchen.
Learn how to make the finger-lickin , Dixieland favorites like Low Country Boil, Lip-Smackin -Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurant s menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba s family, recipes like Raised Biscuits, Kathy s Dig Deep Salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba s grannies, aunts, and friends.
Desserts are Bubba s favorite, and there s no shortage. Try Aunt Glennis s version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There s also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula s gift to her baby brother. Plus, along with the recipes, you ll get family stories and photographs that bring Bubba and Paula s Georgia childhood to life.
Like his restaurant, Bubba s recipes are casual perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table and doesn t end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you ll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.

EARL BUBBA HIERS is the chef and co-owner of Uncle Bubba s Oyster House in Savannah, Georgia. Before joining his sister, Paula Deen, in the restaurant business, he operated a highly successful landscaping and grounds-keeping company in his hometown, Albany, Georgia. In 1999, Bubba got his start when he moved to Savannah to help Paula and her sons, Jamie and Bobby, renovate a historic downtown building as a new home for their popular restaurant, The Lady & Sons. Bubba lives with his family in Savannah.

POLLY POWERS STRAMM is a native of Savannah, Georgia. Her articles have appeared in magazines and regional newspapers and her weekly column, Polly s People, runs in the Morning News. She lives with her family in Savannah..
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Combining southern warmth with unabashed emotion and side-splitting hilarity, Fannie Flagg takes readers back to Elmwood Springs, Missouri, where the most unlikely and surprising experiences of a high-spirited octogenarian inspire a town to ponder the age-old question: Why are we here?

Life is the strangest thing. One minute, Mrs. Elner Shimfissle is up in her tree, picking figs, and the next thing she knows, she is off on an adventure she never dreamed of, running into people she never in a million years expected to meet. Meanwhile, back home, Elner’s nervous, high-strung niece Norma faints and winds up in bed with a cold rag on her head; Elner’s neighbor Verbena rushes immediately to the Bible; her truck driver friend, Luther Griggs, runs his eighteen-wheeler into a ditch–and the entire town is thrown for a loop and left wondering, “What is life all about, anyway?” Except for Tot Whooten, who owns Tot’s Tell It Like It Is Beauty Shop. Her main concern is that the end of the world might come before she can collect her social security.

In this comedy-mystery, those near and dear to Elner discover something wonderful: Heaven is actually right here, right now, with people you love, neighbors you help, friendships you keep. Can’t Wait to Get to Heaven is proof once more that Fannie Flagg “was put on this earth to write” (Southern Living), spinning tales as sweet and refreshing as iced tea on a summer day, with a little extra kick thrown in..
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In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue It's a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, "Brown food tastes better," Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.

It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).

Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.

The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.

Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle.
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Praise for

Everything I Know About Business I Learned from My Mama

"Not your typical success book by any means. It's laugh-out-loud funny, full of great stories and outstanding business ideas, and has real heart. This is one I would spend my money on!"
—Larry Winget, New York Times bestselling author of It's Called Work for a Reason! and star of the A&E hit reality series Big Spender

"Every now and then I find a book that is so inspiring I immediately start making a list of all the people I know who must have a copy. Everything I Know About Business I Learned from My Mama is one of those books."
—Dan Miller, author of 48 Days to the Work You Love

"This book is a great combination: both entertaining and educational. You'll get some terrific ideas and insights and have so much fun in the process, you might not even realize you're learning. I recommend it."
—Mark Sanborn, author of The Fred Factor

"This is one of those rare books that works on every level. Knox is an absolute pleasure to read, his stories are joyfully engaging, and there's a business lesson on every page. I enthusiastically recommend that you get this book immediately. Like me, you won't put it down until you've reached the last page. Hey, Tim, write another one soon!"
—Joe Calloway, author of Work Like You're Showing Off!

"Think of this book as Jeff Foxworthy meets Donald Trump. You get all of The Donald's wisdom dished up in some of the most hilarious business adventures ever described. Only Tim would learn a major business lesson from having his daddy try to electrocute him. If it ain't fun, don't do it. By that advice, you should read this book. It's an entrepreneur's gold mine nestled in a silly foam container."
—Jerry Newman, author of My Secret Life on the McJob.
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Cafe Wisconsin returns in a new, updated version that provides a sure-bet guide to Wisconsin’s best small town, home-cooking cafes. For this second edition, author Joanne Raetz Stuttgen traveled more than 12,000 miles in six months, revisiting old business districts and main streets in search of the ultimate cafe, the perfect slice of homemade pie, and the meaning of life in Wisconsin’s down-home cafes.
Featuring 133 cafes, with another 101 Next Best Bets alternatives, Cafe Wisconsin is every hungry traveler’s guide to real mashed potatoes, melt-in-your-mouth hot beef, from-scratch baked goods, and colorful coffee klatches. At the counter of aptly named cafes like the Coffee Cup, Main Street, and Chatterbox, you’ll laugh with owners, shake dice with customers, and find the authentic taste and flavor of Wisconsin.
Come on. Let’s go out to eat!.
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