Gift Set

Bittermilk Old Fashioned Set (3-Pack)

Experience three distinct interpretations of one of America's most iconic cocktails with the Bittermilk Old Fashioned Set. Handcrafted in Charleston, South Carolina by husband-and-wife team Joe and MariElena Raya, this premium collection showcases Bittermilk's bartender-crafted approach to the Old Fashioned through three unique flavor profiles. Packaged in a foil-stamped gift box, the set includes No. 1 Bourbon Barrel Aged Old Fashioned, No. 4 New Orleans Style Old Fashioned Rouge, and No. 6 Oaxacan Old Fashioned. Each concentrated mixer offers a different expression of the classic cocktail, from bourbon barrel depth and bittersweet botanicals to warm, smoky complexity. Use Bittermilk's simple one-part mixer to four-parts spirit ratio to make approximately 50 cocktails from the complete set. Whether you're stocking a home bar, exploring new Old Fashioned styles, or shopping for a thoughtful gift for a cocktail enthusiast, this Charleston-made trio puts the labor in the bottle.

$60.00

Gift Set

Edisto Flavor-Infused Raw Honey Gift Set

This set of three flavor-infused raw honey varieties makes a wonderful gift. And because calming lavender, warm vanilla, and the fresh goodness of blueberry all pair perfectly with our natural honey, we recommend getting a set for yourself too! Also known as "liquid gold," our pure, raw honey is made in the sunny, salty Lowcountry of South Carolina. Hand-harvested from bees raised in the Lowcountry of South Carolina. 3 x 11 ounce jars Lavender, Vanilla, and Blueberry Infused Do not feed honey products to infants under 1 year of age.

$50.00

Gift Set

Signature Party Trio

Billie's Pecans best-selling corporate gift, Billie's Signature Party Trio, is a true crowd-pleaser. This 2 lb. box is packed with a trio of flavors to cater to everyone's cravings. Indulge in the delightful combination of Cinnamon Spiced, Milk Chocolate, and Toasted Pecans. It's the ultimate party favorite that will impress your guests.

$62.00

Cutting Board

Black Cherry Burl Charcuterie Board no.41 – 13×27

This handmade live-edge charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.

$275.00

Cutting Board

Black Cherry Burl Serving Platter no.50 – 14×28

This handmade live-edge serving platter is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.

$275.00

Cheese Straws

Sharp Cheddar Cheese Piedmont Pennies

Sharp Cheddar Piedmont Pennies are the crackers that started it all. Inspired by Becca's Grandbetty's treasured family recipe, these handcrafted cheese crackers are baked in small batches in Matthews, North Carolina with real sharp cheddar cheese for a bold, buttery crunch that's unmistakably Southern.Each crisp bite delivers rich cheddar flavor, delicate spice, and a satisfying texture that pairs beautifully with wine, beer, soups, salads, charcuterie boards, or your favorite dip. Whether entertaining guests or enjoying an afternoon snack, these crackers bring homemade Southern hospitality to every occasion.Made without preservatives and baked with care, they're the perfect way to Stay Cheesin!

$10.00

Gift Set

Bourbon Smoked Spices Miniature Trial Set

The set of six includes Bourbon Smoked Chili Powder, Bourbon Smoked Citrus Pepper, Bourbon Smoked Garlic Salt, Bourbon Smoked Togarashi, Bourbon Smoked Sugar and Bourbon Smoked Chef’s Blend. Each of these were developed to be used on a range of dishes from meats, seafood, vegetables, and even on the rim of a killer bloody mary. 

$15.00

Gift Set

Perfect Pairings – Texas Jams

Celebrate the bold flavors of the Lone Star State with our Perfect Pairings Texas Jams mini box. Featuring 1.5oz jars of Fredericksburg Peach Jam, Brazos Blackberry, and Texas Red Plum, this beautifully boxed trio is a stunning display of Texas pride. Small-batch crafted and bursting with authentic fruit flavor, it’s a perfect gift—or a true taste of home.

$14.00

Mulling Spice

Mulling Spices

Raven's Nest Mulling Spice is a perfectly-balanced blend of cinnamon, nutmeg, clove, orange, and lemon, ideal for sipping, stirring or baking. Add to apple juice or cider to make "Christmas in a cup" or get creative with mulled wine, spiced tea and coffee, cocktails and mocktails, or adding delicious flavor to glazes, baked goods, and more.

$5.00

Gift Set

Spicewalla Grill & Roast Collection (3-Pack)

Spicewalla Grill & Roast Collection takes the guesswork out of seasoning meats, vegetables, and anything headed toward high heat. Carolina BBQ Rub, Honey & Herb Rub, and Cowboy Grilling Rub offer three distinct paths to smoky, sweet, tangy, and deeply caramelized flavor. Carolina BBQ Rub layers mustard tang with smoke and spice, Honey & Herb Rub balances sweetness with aromatic herbs, and Cowboy Grilling Rub brings peppery heat and rugged savory depth. Use the trio on chicken, pork, beef, seafood, vegetables, or plant-based proteins. Packed in Spicewalla's signature tins, this three-pack is built for backyard grilling, oven roasting, and cooks who like to live life on the flavorful edge.

$22.00

Gift Set

Spicewalla Honey Collection (3-Pack)

Spicewalla Honey Collection brings together three sweet-and-savory blends built around the golden warmth of honey. Honey & Herb Rub, Hot Honey BBQ Rub, and Honey Garlic Rub balance sweetness with smoke, aromatics, tang, and varying levels of heat. Honey & Herb layers fragrant herbs with gentle sweetness, Hot Honey BBQ delivers smoky pepper heat, and Honey Garlic combines rich garlic with a lively cayenne finish. Use the collection for roasting, grilling, braising, glazing, or seasoning chicken, pork, seafood, vegetables, and snacks. Packed in Spicewalla's signature tins, this versatile three-pack makes a delicious gift and an easy way to keep the kitchen spicy and sweet.

$22.00

Gift Set

Spicewalla Kitchen Essentials Collection (3-Pack)

Spicewalla Kitchen Essentials Collection brings together the three seasonings that form the backbone of everyday cooking: Sea Salt, Crushed Red Pepper, and Black Pepper Table Grind. The trio is simple, versatile, and ready to bring out the best in nearly any dish. Sea Salt adds bright, clean salinity, Crushed Red Pepper brings smoky heat, and Black Pepper Table Grind contributes bold aroma and spice. Use them to season eggs, pasta, sauces, pizza, vegetables, meats, soups, and everything in between. Packed in Spicewalla's signature tins, this three-piece collection is a practical upgrade for a new kitchen, an experienced cook, or anyone who believes great flavor starts with the essentials.

$22.00

Gift Set

Spicewalla Salt Collection (3-Pack)

Spicewalla Salt Collection proves that salt is far more than a single pantry ingredient. Sicilian Sea Salt, Himalayan Pink Salt, and Mediterranean Flake Salt each bring a distinct mineral character and texture to cooking, baking, and finishing. Sicilian Sea Salt offers bright oceanic salinity, Himalayan Pink Salt contributes earthy complexity, and Mediterranean Flake Salt provides a delicate crunch with a clean finish. Together, the trio gives cooks the right salt for seasoning during preparation or sprinkling at the table. Presented in Spicewalla's signature tins, this three-pack is an easy way to upgrade everyday seasoning and a thoughtful gift for anyone ready to leave ordinary table salt behind.

$22.00

Gift Set

Spicewalla Street Taco Collection (3-Pack)

Spicewalla Street Taco Collection brings the bold character of Mexican street food to the home kitchen with Carne Asada, Al Pastor, and Pescado Verde seasoning blends. Each tin delivers a different balance of citrus, chiles, herbs, and savory spice. Carne Asada combines ancho and guajillo chiles with cumin and fruit, Al Pastor layers garlic, citrus, cilantro, and jalapeño, and Pescado Verde offers fresh herbaceous flavor with lime, serrano, and oregano. Use them with beef, pork, chicken, seafood, vegetables, tofu, or beans. Packed in Spicewalla's signature tins, this three-pack gives Taco Tuesday enough variety to last well beyond Tuesday.

$22.00

Candy

Hubs Peanut Brittle – 16oz.

This 16-ounce tin of Hubs Peanut Brittle is made locally, in Virginia, by the Hubbard Peanut Company. This peanut brittle is a must-have for the holidays and year-round. It makes for the perfect gift or sweet snack during the winter months. This Peanut Brittle is a Hubbard family favorite. After harvesting the peanuts, the Hubbards would historically save some extra and made this same brittle recipe for the holidays. Not just anyone can make peanut brittle of this quality. The Hubs workers manually stir the peanuts, mixed with sugars, butter, and extracts, constantly so no part of the brittle is uneven. The workers also make sure that all the brittle stays at the same temperature throughout the process, so no piece is under or overcooked. However, you’ll realize that all of this effort and attention to create this perfect tin of Peanut Brittle is worth it after you try the Brittle for the first time

$30.00

Coffee

Bourbon Barrel Aged Coffee

Bourbon Barrel Aged Coffee is a medium roast made with Safai Coffee Company’s 100-percent Arabica beans. These beans are flame-roasted and aged in a bourbon barrel once used for making Kentucky bourbon. During this process, the beans absorb flavor from the wooden barrel that held bourbon at one point in time. Each batch of the coffee beans prepared is ground and tested to ensure that the product is given the perfect roast and aging time. The result is a whole bean coffee with notes of deep chocolate, caramel, and bourbon. While there's no alcohol content, the rich, charred oak lends flavors of the South’s favorite dark spirit.

$32.00

Syrup

Pappy Bourbon Barrel Aged Maple Syrup

$38.00

Baking Mix

Bourbon Barrel Buttermilk Pancake Mix

$10.00

Dip

Growee Spicy Dill Pickle Dip

Top-9-allergen-free · Non-GMO · No seed oils · Recyclable glass jar · Small batch · Under 40 cal/serving · Plant-based Dill pickle is the biggest flavor moment in snacks right now. Most versions are made with dairy. This one isn't. Crisp dill pickles, bold jalapeño & hearty cauliflower are blended with sunflower seeds for a tangy, homestyle texture with a creamy finish. Put it next to ridged chips and watch it disappear. Stack it on a burger or smash it into a wrap. Use it as a dipping sauce for pretzels, fries, or fried chicken. Stir into potato salad or coleslaw for an instant depth.

$11.00

Pasta

Zelli Rigatoni Pasta

Rigatoni pasta tubes have slight grooves on their sides. This is where they actually get their name. The Italian word “rigare” meaning “to scratch” or “draw a line.” We love a Rigatoni alla carbonara; however, this shape is great with a ragu and even baked! 𝐀𝐛𝐨𝐮𝐭 𝐙𝐞𝐥𝐥𝐢 𝐏𝐚𝐬𝐭𝐚: Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this: Our pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use Teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce.

$8.00

Peanut Butter

Creamy Peanut Butter

Georgia Grinders' Peanut Butter consists of two simple ingredients: peanut and sea salt. The peanuts are sourced from Georgia and are slow roasted and ground to our signature texture in this creamy version.

$9.00

Soup

CHS Favorites Creole Gumbo

The flavorful, spiced Creole roots of Gumbo go beyond any particular recipe—they touch on the very history of the Louisiana-born stew. Its name derives from the west African word for okra, and the roux comes from French culinary techniques. It was served during the 1803 gubernatorial reception in New Orleans and has grown in popularity and variations across the South over the nineteenth and twentieth centuries. Chefs and home cooks throughout the region have long perfected recipes they covet. A batch made from scratch can take hours to prepare, but if you want instant satisfaction, this Creole Gumbo from Food for the Southern Soul offers a fast route to the Bayou.

$94.00

Rice

Della All Natural Arborio White Rice

Create authentic, creamy risotto with Della All Natural Arborio White Rice, a premium short-grain rice prized for its naturally high starch content. As it cooks, Arborio releases starch gradually to create the rich, velvety texture that defines classic risotto while maintaining a pleasantly firm center. Beyond risotto, this versatile rice is an excellent choice for rice pudding, arancini, stuffed mushrooms, and other comforting recipes where a rich, creamy texture shines. It readily absorbs broths, herbs, cheeses, and seasonings, making it a favorite among home cooks and chefs alike. Produced by Della Rice, a family-owned Arkansas company with decades of specialty rice expertise, every bag reflects a commitment to quality, consistency, and exceptional flavor.

$8.00

Syrup

Tippleman's Caramel Coffee Syrup

Elevate your daily coffee ritual with Tippleman's Caramel Coffee Syrup, a handcrafted syrup made in Charleston, South Carolina by the husband-and-wife team behind Bittermilk and The Gin Joint. Originally developed for professional bartenders seeking consistent, premium ingredients, Tippleman's syrups are crafted in small batches using unrefined golden cane sugar to deliver richer, more complex flavor than traditional coffee syrups. Layers of buttery caramel, kettle-cooked sugar, and smooth bourbon vanilla create a silky sweetness that complements coffee without overpowering it. The concentrated formula means just a dash adds exceptional depth to hot or iced coffee, espresso drinks, lattes, tea, cocktails, sparkling beverages, baked goods, and desserts while maintaining the integrity of your drink. Whether you're recreating your favorite coffeehouse latte at home or experimenting with craft cocktails, Tippleman's Caramel Coffee Syrup brings professional-quality flavor to every pour. Thoughtfully handcrafted with premium ingredients and inspired by years behind the bar, it's an easy way to add rich caramel character to countless recipes.

$20.00

Pickle

Pickled Pink Perfectly Pickled Peaches

$20.00

Cookie

Charleston Favorites Benne Wafers

Forget everything that you think you know about delicious cookies and meet the quintessential Charleston Benne Wafer — the city's signature sweet treat. There are few things that reflect the history of Charleston more than this simple cookie. Nix the chocolate chips and put away the vanilla extract. The Benne Wafer relies on toasted sesame seeds for a distinct flavor that is all its own. There is a long culinary history in Charleston for this unique, crunchy bite that you have to stop yourself from eating the whole container in one sitting. The height resembles that of a thin cracker and makes for the perfect vessel for other southern treats. Eat them by themselves, serve them piled high with pimento cheese and chicken salad as an appetizer, or get creative and make bite-sized ice cream sandwiches for an unforgettable summer dessert. Savory, sweet, or both — these wafers fit the bill. Benne Wafers have been unique to the Lowcountry since the region was colonized in the 17th century. Benne — the Bantu word for sesame — was brought across the Atlantic from Africa and planted and cultivated extensively throughout the South. Although countless Lowcountry recipes call for this nutty seed raw or toasted, none are as widely loved or recognized as the iconic Benne Wafer. Packaging: 6-ounce clear tub.

$132.00

Baking Mix

Bourbon Barrel Sugar Cookie Mix

$10.00

Snack Mix

Happy Hour Snack Mix – 14oz.

Every hour is a happy hour when you indulge your snack tooth with all these crunchy flavors. A sweet and savory combination of Original Hubs Salted, Hubs Honey Kissed, and traditional snacks, this mix will be perfect for anyone at any time, all year around!

$18.00

Snack Mix

6 O'Clock Crunch – Original

K&K Gourmet's 6 O'Clock Crunch Original transforms a simple cracker into an irresistibly crunchy, boldly seasoned snack you'll reach for again and again. Inspired by the famous family recipe affectionately known as "Jimmy's Crack," this handcrafted all-cracker snack mix delivers savory flavor and satisfying crunch in every bite. Made in South Carolina by the women-owned team behind K&K Gourmet, 6 O'Clock Crunch is equally at home on a charcuterie board, alongside your favorite dips, packed for tailgates, or enjoyed straight from the bag during movie night. Its perfectly balanced seasoning creates an addictive snack that's flavorful without overwhelming, making it easy to see why customers couldn't stop buying it from the very beginning. Whether you're entertaining friends or simply looking for your next pantry staple, 6 O'Clock Crunch Original delivers the kind of handcrafted Southern snack that keeps everyone reaching for another handful.

$12.00

Cocktail Syrup

Tippleman's Ginger Honey Cocktail Syrup

Bright, floral, and pleasantly spicy, Tippleman's Ginger Honey Cocktail Syrup combines wildflower honey, fresh ginger juice, and a touch of cayenne pepper to create one of the most versatile syrups in the Tippleman's lineup. Handcrafted in Charleston, South Carolina, the syrup delivers layered notes of honeysuckle, jasmine, ginger blossom, and gentle heat that enhance cocktails without overpowering them. Originally developed by bartenders, this concentrated syrup pairs especially well with bourbon, mezcal, tequila, and Scotch while also adding vibrant flavor to sparkling water, tea, lemonade, and creative non-alcoholic beverages. Fresh ginger provides brightness and complexity, while wildflower honey contributes smooth floral sweetness and a long, balanced finish. Whether you're mixing craft cocktails or elevating everyday drinks, Tippleman's Ginger Honey Cocktail Syrup brings professional-quality flavor, premium ingredients, and small-batch craftsmanship to every pour.

$22.00

Cocktail Mixer

Bittermilk No.1 – Bourbon Barrel Aged Old Fashioned Cocktail Mixer

Reimagine America's most iconic cocktail with Bittermilk Bourbon Barrel Aged Old Fashioned Cocktail Mixer, a handcrafted mixer made by bartenders in Charleston, South Carolina. Created by husband-and-wife team Joe and MariElena Raya, Bittermilk was born from years behind the bar with one simple mission: make exceptional craft cocktails approachable at home. Every bottle is built around the same balance professional bartenders rely on – bitterness, sweetness, and acidity – so the labor is already done for you. Just add your favorite bourbon or rye. This concentrated mixer starts with Florida golden cane sugar, burnt cane sugar, orange peel, gentian root, cinchona bark, and warm baking spices before being aged in Willett bourbon barrels. Barrel aging deepens the flavors, bringing together notes of caramel, oak, citrus, and spice that beautifully complement aged spirits without overpowering them. Because it's highly concentrated, a little goes a long way – simply stir one part Bittermilk with four parts bourbon or rye over ice and finish with a fresh orange peel. A winner of Garden & Gun's 2013 Made in the South Award in the Drink category, Bittermilk has also been featured by Vanity Fair, The Wall Street Journal, Southern Living, Town & Country, and Family Circle. Whether you're building your home bar or searching for the perfect gift for a whiskey enthusiast, this award-winning mixer delivers a bartender-quality Old Fashioned with remarkable ease.

$21.00

Gift Set

Woodford Reserve Bitters Dram Set (5-Pack)

Collect all five outstanding Woodford Reserve® Bitters flavors with this combination 10-ml dram set. The combination set comes in a sleek, stylish gift box and is a perfect introduction to all of the Woodford Reserve® Bitters flavors. Spice up your classic Manhattan or Old-fashioned with a dash of the range of flavors, enhanced with their bourbon barrel aging techniques. The set makes for an ideal gift for the home mixologist in your life or for the amateur that is looking to expand their personal collection. Each big Bourbon Barrel Food flavor is made in small batches and tested at the Woodford Reserve® distillery room. All five of the Woodford Reserve® Bitters are effortlessly handy and easy to use with the convenient drip dram topper that lets you use as little or as much as you want. Make the perfect cocktails or baked goods, or add a drop to a tall glass of seltzer water with these endlessly versatile flavors.

$28.00

Sugar

Orange Zest Cherry Sugar Cubes

Storied Goods' best selling product! Made from pure cane sugar and infused with orange zest and tart cherry juice, these Sugar Cubes pair perfectly with a hot cup of tea and make for an unforgettable whiskey drink.

$20.00

Cocktail Garnish

Jack Rudy Bourbon Cherries

$17.00

Boxed Set

Essential Shellfish Collection: Special Edition, 3-Cookbook Box Set

Author: Cynthia NimsCelebrate Coastal-Inspired Cooking Year-Round with this Special 3-Book Box Set Featuring 130 Shellfish Recipes! Named 2026 silver winner by Pubwest Book Design Awards This special edition, 3-book box set featuring Cynthia Nims's popular books on shellfish cookery is your go-to guide for fun, easy, and stress-free recipes from tide to table. If you dream about pescatarian dishes like perfect prepared crab cakes, show-stopping lobster dinners, and joyful clambake celebrations, this endlessly giftable cookbook set is for you! These inspired recipes include: Pan-Fried Oysters with Fennel Tartar Sauce Shrimp Salad with Garlic Bread Chilled Crab and Asparagus with Green Onion Aioli Seared Scallops with Capers and Lemon Grilled Lobster Tails and Summer Squash Smoked Oyster Dip Discover coastal elegance like never before–and let shellfish take center plate. About the AuthorA lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.

$57.00

Paperback

The Complete Franklin Barbecue Collection – Special Edition, Three-Book Boxed Set

Author: Aaron Franklin,Jordan MacKayFrom brisket to steak to live-fire smoking, here's everything you need to know about cooking meat. This deluxe boxed set from the revered fire wrangler behind Austin's Franklin Barbecue features exclusive paperback editions of his three iconic books: Franklin Barbecue, Franklin Steak, and Franklin Smoke. From America's foremost barbecue authority and New York Times bestselling author Aaron Franklin comes this collection of three essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning co-author Jordan Mackay unlock the secrets behind truly great barbecue, mind-blowing steak, and delicious smoked meat at home, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all and end-all to cooking steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. Franklin Smoke The ultimate guide to live-fire grilling and smoking at home, these recipes will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler. Detailed chapters feature Franklin's recommended tools and techniques, with delicious new ways to incorporate both fire and smoke into your everyday cooking. Featuring more than fifty technique-driven recipes for meat, fish, poultry, and vegetables, and including the best rubs, sauces, and sides, this comprehensive, beautifully photographed collection of three in-depth guides is the ultimate barbecue companion. About the AuthorOne of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue, Franklin Steak, and Franklin Smoke. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Smoke, Franklin Steak, and Franklin Barbecue.

$80.00

Paperback

Meateater Cookbooks Box Set: The Meateater Fish and Game Cookbook, The Meateater Outdoor Cookbook

Author: Steven RinellaA beautiful boxed set bringing together two cookbooks by #1 New York Times bestselling author Steven Rinella, the "Julia Child of the campfire" (CBS), perfect for anyone curious about cooking wild game, in or outdoors Steven Rinella is widely respected for his knowledge of the outdoors, natural history, and food. His two cookbooks are culminations of this expertise, and are now available together in deluxe paperback edition. The MeatEater Fish and Game Cookbook is the definitive guide for cooking wild game, including fowl and fish. It explains step-by-step how to break down and cook wild game, including gorgeous photos. In the MeatEater Outdoor Cookbook, Rinella hauls the kitchen outdoors with a book that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it's caught, cooked, and eaten outside. With both of these books in their repertoire, anyone looking to catch and cook their meals is fully equipped by the master of the art. About the AuthorSteven Rinella is an outdoorsman, writer, wild foods enthusiast, and television and podcast personality who is a passionate advocate for conservation and the protection of public lands. Rinella is the host of the television show and podcast MeatEater; his most recent book is the New York Times bestseller Catch a Crayfish, Count the Stars. His writing has appeared in many publications, including Outside, Field & Stream, and The New Yorker. Rinella lives in Bozeman, Montana, with his wife and their three kids.

$62.00

Boxed Set

Mastering the Art of French Cooking – 2 Volume Box Set

Author: Julia Child,Louisette Bertholle,Simone BeckPerfect for any fan of Julia Child–and any lover of French food–this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking. "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" –Entertainment WeeklyVolume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. Taken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works. About the AuthorJULIA CHILD, a native of California and a Smith College graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L'Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca's Cuisine in 1972 and New Menus from Simca's Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

$115.00

Hardcover

Turtle Island: Foods and Traditions of the Indigenous Peoples of North America

Author: Sean Sherman,Kate Nelson,Kristin DonnellyUncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. "I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos."–Robin Wall Kimmerer, #1 New York Times bestselling author of Braiding Sweetgrass and The Serviceberry "A collection of the stories that tell deeper truths about our country and the people who have always been here."–José Andrés, chef and founder of World Central Kitchen Growing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways–a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. Organized by region, this book delves into the rich culinary landscapes of Turtle Island–as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed "Risotto," and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you'll see the inspiring Indigenous food scene through Sean's eyes. Exemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities. About the AuthorSean Sherman, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and world for the past thirty years. His main culinary focus has been the revitalization and awareness of Indigenous foods systems in a modern culinary context. In 2014, he opened The Sioux Chef as a caterer and food educator in the Minneapolis/Saint Paul area. His first book, The Sioux Chef's Indigenous Kitchen, was published in 2017. His restaurant OWAMNI opened in 2021 and was honored on many best new restaurant lists, winning the James Beard Award for Best New Restaurant in 2022. Kate Nelson, Tlingit, is an award-winning writer and editor based in Minneapolis who focuses on amplifying important Indigenous change makers and issues. She has interviewed such luminaries as chef Sean Sherman, model/activist Quannah ChasingHorse, and Reservation Dogs showrunner Sterlin Harjo, and written for publica­tions including The New York Times, National Geographic, Time, Elle, Esquire, Vanity Fair, and others. A lifelong storyteller, she is a former magazine editor-in-chief, a two-time James Beard Foundation Media Award nominee, and an avid equestrian in her free time. Kristin Donnelly is the author of Modern Potluck and Cauliflower from Short Stake Editions and has worked on over a dozen other cookbooks as a co-author, recipe developer, and project manager. For eight years, she was is a food editor at Food & Wine magazine and has written about food and lifestyle for many magazines, including Martha Stewart Living, Every Day with Rachael Ray, Women's Health, and Parents. She lives in New Hope, Pennsylvania, with her husband and daughter.

$48.00

Hardcover

The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life

Author: Sam BeallNestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor — and all are well within the reach of the home cook. California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature — fly-fishing, hiking, foraging, bird watching, and heirloom gardening — to create a new way of looking at the world, a way in which anything seems possible. This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food — cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or Bourbon Apple Fried Pies — keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill. In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts — the bacon man, the heirloom gardener, the cheese maker and sausage man — are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table — the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden.About the AuthorA member of Relais & Chateaux, Blackberry Farm has won dozens of major awards for food, wine, service, and general excellence from Zagat, Travel + Leisure, Conde Nast Traveler, and Southern Living, and is frequently ranked the #1 small hotel in the United States. Proprietor SAM BEALL grew up on Blackberry Farm, which was founded by his parents, Kreis and Sandy Beall. After attending the California Culinary Academy, Sam Beall apprenticed at the French Laundry, the Ritz-Carlton, Cowgirl Creamery, and Chateau Potelle. He oversees the entire farmstead, from its restaurants to its heirloom gardens to its honey house. One of the most recognized and respected food writers today, MOLLY O'NEILL, long the food columnist for the New York Times, is the author of three cookbooks, including the best-selling New York Cookbook, A Well-Seasoned Appetite, and The Pleasure of Your Company, as well as a memoir, Mostly True: Food, Family and Baseball. She hosted the PBS series Great Food and is the editor of the critically-acclaimed American Food Writing. Twice nominated for the Pulitzer Prize, she has won the Julia Child/IACP Award for cookbooks and was awarded three James Beard citations for books, journalism and television as well as the society's Lifetime Achievement Award.

$79.00

Hardcover

Recipes from the American South

Author: Michael W. Twitty A home cook's guide to one of America's most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' – Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. About the Author Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.

$58.00

Paperback

Essential Ottolenghi – Special Edition, Two-Book Boxed Set

Author: Yotam OttolenghiExperience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time. From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes–spanning every meal, from breakfast to dessert, including snacks and sides–showcasing Yotam's trademark dazzling, boldly flavored, Middle Eastern cooking style. Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za'atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, Essential Ottolenghi includes: Plenty More More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.Ottolenghi Simple These 130 streamlined recipes packed with Yotam's famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. About the AuthorYotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

$57.00