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About the Author
Elizabeth Sims lives in Asheville, North Carolina. She authored Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen in 2011 and Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains in 2014. She has also been published in National Geographic Traveler, Southern Living, Garden & Gun, US Air, Taste of the South, The Bitter Southerner, Edible Asheville, and WNC Magazine. She was formerly marketing vice president for both The Biltmore Company and Tupelo Honey Cafe. She is past president of the Southern Foodways Alliance, a founding member of the Appalachian Food Summit, and is on the board of Edible Asheville.Tyler Alford was born and raised in North Carolina and attended college in Mississippi, where his love of craft cocktails and mixology blossomed. At a young age, he began working bartender shifts on nights and weekends. Tyler honed his knowledge and skill while working at the award-winning Commander’s Palace Restaurant in New Orleans before bringing his passion for all things southern and spirits to Tupelo Honey in 2014. After quickly reintroducing a beverage program focused on local, sustainable, and quality products with classic techniques, Tupelo Honey has continued to earn multiple local and national awards for its cocktails rooted in the South. Eric Gabrynowicz is a born-and-bred New Yorker who has always been obsessed with southern cuisine and spirit. The culture and food have consumed his creative vision and his career. Chef Eric is a four-time semifinalist for the James Beard Award categories of “Rising Star Chef” and “Best Chef Northeast,” and was named Food and Wine magazine’s “People’s Best New Chef of New York 2012.” Having grown up in the Hudson Valley, Eric has always been passionate about bringing pure, simple, and regional ingredients to his dishes. After graduating from The Culinary Institute of America, Eric joined the team at Danny Meyer’s iconic Union Square Cafe, where he continued to hone his culinary skills. After departing from Union Square, Eric set out to start a joint venture as founding partner and executive chef of Restaurant North. During Eric’s tenure at North, the upscale farm-to-fork restaurant has received numerous accolades, including “Top Newcomer” in Zagat survey, “Best New Restaurant” in Westchester Magazine, and a “Don’t Miss” and two “Excellent” reviews from the New York Times. As a chef and food advocate, Eric has been actively involved in policies such as the Child Nutrition Reauthorization Act, ensuring children across the nation have access to healthy, nutritious food. Eric also makes regular appearances on both the Today Show and Good Day New York. Eric is a proud father to Ryann and JT, and loving husband to Jenni.
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Product details
Series: Tupelo Honey Cafe (Book 3)
Paperback: 192 pages
Publisher: Andrews McMeel Publishing (October 3, 2017)
Language: English
ISBN-10: 1449481981
ISBN-13: 978-1449481988
Product Dimensions:
6.8 x 0.7 x 10.4 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#737,850 in Books (See Top 100 in Books)
I was disappointed in the limited number of small plates recipes. Although the drinks were all very interesting, it would cost a fortune to buy all the various supplies to replicate them. Perhaps it would be best to visit one of the Tupelo Honey locations and order the drinks. The book is more of a coffee table book rather than a realistic recipe book.
Thank you.
Great book
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