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She is based in the Hudson Valley, New York.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Marissa Mullen \/ Hardcover \/ English","offer_id":47712006176925,"sku":"9781454961178","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ed17a057-6adc-428e-905b-0f17b84bb5b4.jpg?v=1773170995"},{"product_id":"pimento-cheese-the-southern-spread-9780820374673","title":"Pimento Cheese: The Southern Spread","description":"In Rebecca Lang's \u003ci\u003ePimento Cheese\u003c\/i\u003e, the storied food writer and ninth-generation Southerner gives readers a taste of the famed spread's history and versatility. The collection includes more than sixty-five recipes: over thirty-five for making pimento cheese and thirty recipes that include pimento cheese to make creamy and comforting favorites. In Lang's beloved writing style, her recipes are served along-side rich storytelling. Readers will learn the origin story of pimento cheese as a textile workers' staple in South Carolina during the 1920s and how Georgia became the largest grower of pimentos in 1929 after the boll weevil ravaged the state's cotton economy. The book expands the recipe repertoire of pimento cheese lovers with recipes that incorporate unexpected ingredients like lemon, goat cheese, honey, and horseradish in dishes like Pimento Cheese Buttermilk Biscuits, Adair's Tomato and Pimento Cheese Pie, and First Lady Rosalynn Carter's \"Plains Special\" Cheese Ring. But Lang stays true to her roots as well, encouraging us to stack up the white bread and make a sandwich worthy of a meal--or the Masters.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rebecca Lang\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Georgia Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/01\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 152\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.80h x 7.60w x 0.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780820374673\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRebecca Lang (Author) \u003c\/b\u003e\u003cbr\u003e REBECCA LANG is the author of nine cookbooks and has appeared on the Food Network as a judge for \u003ci\u003eChopped Junior\u003c\/i\u003e. She has cooked at the James Beard House and has been featured in \u003ci\u003eParade Magazine\u003c\/i\u003e, \u003ci\u003eMartha Stewart Living\u003c\/i\u003e, \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, \u003ci\u003eParade\u003c\/i\u003e, and \u003ci\u003eFitness \u003c\/i\u003emagazines. 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Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), \u003cstrong\u003eLaura Calder\u003c\/strong\u003e shares recipes she's created at home in her own French kitchen.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Laura Calder\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/05\/2005\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.98lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.22h x 7.42w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060087722\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCalder, Laura:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eLAURA CALDER is host of Food Network Canada's and the Cooking Channel's James Beard Award-winning series \u003cem\u003eFrench Food at Home\u003c\/em\u003e. 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