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Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen [Hardcover]

Elizabeth Sims , Chef Brian Sonoskus

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Book Description

April 5 2011
Experiencing the food at the award-winning Tupelo Honey Cafe is animportant part to understanding the heart of Asheville, NC.

As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.

Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.

Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.

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Product Details

  • Hardcover: 240 pages
  • Publisher: Andrews McMeel Publishing (April 5 2011)
  • Language: English
  • ISBN-10: 1449400647
  • ISBN-13: 978-1449400644
  • Product Dimensions: 26 x 21.7 x 2.4 cm
  • Shipping Weight: 1.1 Kg
  • Amazon Bestsellers Rank: #400,188 in Books (See Top 100 in Books)

Product Description

About the Author

Elizabeth Sims has had her work featured in such publications as Southern Living magazine, National Geographic Traveler, WNC Magazine, US Air, and Taste of the South magazine. Formerly an executive with the Biltmore Company, she now owns a business specializing in writing and strategic marketing. She is a member and past president of the Southern Foodways Alliance.

Online:


tupelohoneycafe.com

A graduate of Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of the season by being a farmer himself. Sunshot Farm, just north of Asheville, provides the restaurants with seasonal vegetables, berries, flowers, and herbs, while the restaurant partners with other area farms and farmers to create a true taste of southern Appalachia.

Online:


tupelohoneycafe.com

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  36 reviews
27 of 28 people found the following review helpful
5.0 out of 5 stars Almost as good as eating there! April 23 2011
By SuzieB - Published on Amazon.com
Format:Hardcover|Verified Purchase
Whenever we visit Asheville, which is about an hour away from my home, we always make a point to eat at Tupelo Honey Cafe. It's honestly well worth the drive even if we don't do anything else in town. The food has always been spectacular, using fresh local ingredients, and the atmosphere in the restaurant is soothing and uplifting. I've tried to duplicate some of their recipes at home, coming close with my grit cakes. I was so excited when I heard they were publishing a cookbook and I pre-ordered it from Amazon.

This cookbook has far exceeded my expectations! First, it's a beautiful cookbook just to look through. There are many color photographs of the local area, the restaurant, and of course the delicious meals. But the recipes - oh my goodness!

I love the salad they serve at the cafe and one simple but amazing component would be the sweet pickled onions. I assumed they purchased them, but now I know they make them and now I can, too! The salad dressings are far from ordinary. I've already tried the Pecan Vinaigrette and it's addictive! I'll soon try the Smoked Tomato Vinaigrette and will use their technique for oven smoking the tomatoes. I've used my stove top smoker to smoke tomatoes in the past, but their oven technique sounds like it makes more sense.

The recipes in every section of this cookbook are just as amazing. You'll find southern classics with an upscale twist. Mac and Cheese Casserole with Goulda. Fried Green Tomato and Grilled Portobello Sandwich with Basil Roasted Red Pepper Mayonnaise. Chicken Apple Meat Loaf with Tarragon Tomato Gravy. You'll just faint when you see the recipe for Tomato Pie! And of course the day won't be complete without a slice of Chocolate Pecan Pie.

This is my new favorite cookbook and I can't recommend it highly enough. The recipes make use of the freshest ingredients - nothing fancy or hard to find - and are easy to follow. You don't have to be a chef to prepare them. I'm having so much fun with it, and am giving a copy to Mom for Mothers Day!
20 of 21 people found the following review helpful
3.0 out of 5 stars Great but with a warning June 30 2012
By shereadsalot - Published on Amazon.com
Format:Hardcover
My husband brought this cookbook home from a hiking trip with his dad and I love the variety and flavors that it evokes. However, and here is the warning, it doesn't seem like the recipes were tested in a home kitchen before it was printed. We've made several of the recipes now and all have been fabulous but we've used our good sense about proportion and flavor to mitigate the printed instructions. The Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce will hurt you if you use 2 Tbsp of Creole seasoning - I'd recommend starting with 2 tsp and upping the heat from there. Likewise the fabulous Southern Chicken Saltimbocca with Country Ham in a Mushroom Marsala Sauce is totally worth making, but 2 cups of oil seemed to us like overkill for sauteing 6 chicken breasts - we went with 2 ounces instead. The Andouille Sausage Ragout was delicious but 1 1/2 cups of onion is only one large onion, not two; 1 1/2 peeled diced carrots is only 3 large carrots in my kitchen, not the 5-6 that the recipe called for; same story with the celery quantity. So yes! Buy it and eat well, but it will help you a great deal if you already know how to cook and can read the recipes with a critical eye and revise as needed while you're cooking.
6 of 6 people found the following review helpful
5.0 out of 5 stars Beautiful and delicious July 16 2011
By S Nutter - Published on Amazon.com
Format:Hardcover|Verified Purchase
This restaurant cookbook is beautifully crafted and offers recipes for popular dishes. The Sweet Potato Pancake at Tupelo Honey Cafe is absolutely the best pancake I have ever eaten, I bought the book just for that recipe--worth the price. The recipes, like the restaurant, focus on local, seasonal foods. The Skillet Blacberry Jam and Granola recipes are terrific; there could be a little more information at times (i.e. liquid or powdered pectin for the jam) even so, my results do far have been exceptional. The bonus is that the book is a beautiful tribute to the charming city of Asheville, NC as well. A good read with yummy recipes.
4 of 4 people found the following review helpful
5.0 out of 5 stars Excellent cookbook and gift! July 11 2011
By Heath - Published on Amazon.com
Format:Hardcover|Verified Purchase
We bought this cookbook for our friends first wedding anniversary. They honeymooned in Asheville, NC and absolutely raved about this restaurant. We loved the book so much when we saw it that we have to order a copy of our own! Great recipes for the southerner in us all!
5 of 6 people found the following review helpful
1.0 out of 5 stars not tested not appoved! June 16 2013
By w.simpson - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
When I saw that this wonderful place had a cookbook I set on begging my husband for it. The very first item I tried was their iconic biscuits. I would love to know who can cook a biscuit at 450F for 25 minutes and have them come out golden brown. Many other recipes have small errors that any cook with half a brain could recognise. These may have wonderful results in an industrial kitchen but YOU HAVE to test in a regular kitchen. Besides that several entries seem to forget to tell you what to do with all the ingredients. I don't really regret the purchase but I expect them to test this book and send out a revision for free to all customers who have previously purchased it!

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