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Boston's WGBH launched The French Chef television series
Presented here from the original edition published in 1990 are recipes and sentiments that will be forever intertwined with the history of New Orleans
Published by the Junior League of Memphis
Lunches include Hot Smoked Salmon
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Edible North Carolina: A Journey Across a State of Flavor Pie Boston's WGBH launched The FrenchMarcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists along with photographer Baxter Miller to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies
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