“I could write an entire review on Chapter 1 — “The Larder” which is filled with recipes for salsas, gravies and sauces, dressings and spreads, and preserves and pickles. With a new twist on salsas, there are recipes that include apples, peaches, roasted corn, and green tomatoes as the main ingredients. Then, we move on to more traditional Southern-style recipes like milk gravy and sausage gravy. But, then a character steps forth by the name of Low Country Gravy and I’m intrigued. I’m then introduced to Orange Cilantro Sauce. It’s nice to meet you, too. And, they’ve brought their friends, Garlic Ranch Dressing and Creamy Maple Mustard Dressing. While I was there, I touched base with Raspberry Honey Mayonnaise and Peach Butter. I will admit that I may have lingered in the larder longer than necessary.” ––Savannah Now http://bit.ly/xbwriy
“This full-color, 8 1/2-inch by-10 inch 222-page cookbook is simply a work of art. … Overall, I found the recipes and directions easy to follow and clear. I appreciate the generous font size and the stunning photography. The editorials, stories and quotes made this cookbook an interesting read. And I did read it. Cover to cover.” –Bloomingdale Patch http://bit.ly/qCaOG1
“Tupelo Honey Café, located in downtown Asheville, N.C. since 2000 and in South Asheville since 2010, shares some of its creative recipes in the newly released cookbook “Tupelo Honey Café: Spirited Recipes from Asheville’s New South Kitchen.” Written by Elizabeth Sims and farm-to-fork movement pioneer Chef Brian Sonoskus, you’ll enjoy trying the book’s flavorsome recipes for dishes like Root Beer Molasses-Glazed Pork Tenderloin with Smoked Jalapeño Sauce, a good example of Tupelo Honey Café’s flair for merging sweet with spicy and crunchy with smooth. ” ––Peninsula Clarion http://bit.ly/mAFYVR
“”Tupelo Honey Cafe,” by Elizabeth Sims with chef Brian Sonoskus. It’s as much a celebration of the “Foodtopia” of Asheville as it is about the sweet cafe near Pack Square. This is not one of those “postcard to me” chef books with food you’ll admire but not make. The recipes here are completely doable and kitchen-friendly.” ––Charlotte Observer http://bit.ly/ii3M3s
“I liked this book the moment I saw it. Tupelo Honey Cafe is in one of America’s hippest towns: Asheville, N.C., and with the promise of delivering “Southern comfort” food that is “made from scratch, sassy and scrumptious” and a striking yellow-and-black cover, I was a little gleeful at the prospect of cooking from it. Elizabeth Sims and chef Brian Sonoskus have written a Southern cookbook with a twist. There are recipes for a Macaroni and Gouda Cheese Casserole and Warm Pimento Cheese With Chips. They offer an incredible version of Tomato Pie. The customary Ritz crackers have been replaced with panko breadcrumbs, and it has one of the best and easiest piecrusts I’ve ever made.” ––Philly.com http://bit.ly/mxNevl
“If you’ve spent any time in Asheville, N.C., chances are you’ve visited the Tupelo Honey Cafe. … Replete with mouthwatering recipes and alluring pictures of the food and Asheville vistas, it represents the cafe just right.” ––The Post and Courier http://bit.ly/jJTcQR
“Tupelo Honey Café is one of those landmark dining spots that actually deserves its popularity. Longtime fans and newcomers will enjoy their just-out cookbook, “Tupelo Honey Café: Spirited Recipes from Asheville’s New South Kitchen”, written by Asheville writer Elizabeth Sims with Tupelo chef Brian Sonoskus.” ––Farm Fresh North Carolina http://bit.ly/kJztH7
“Tupelo Honey Café, owned by Steve Frabitore, is a downtown Asheville restaurant founded in 2000. It’s known for its eclectic and creative Southern comfort food. The restaurant opened its second location, in south Asheville, last year. This month, “Tupelo Honey Café,” written by Sonoskus and Elizabeth Sims, an Asheville food writer, was published by Andrews McMeel Publishing. … Chapters in the book start with The Larder, full of salsa, dressings and condiments, such as Sunshot salsa, (named after the Sunshot Organics farm that Sonoskus started), pickled sweet onions and smoked jalapeno aioli. The next two chapters cover appetizers, soups, salads and sandwiches. These include Tupelo Honey wings, Carolina fish chowder, Southern fried chicken BLT and peachy grilled chicken salad with pecan vinaigrette. Entrees include chicken andouille stir-fry with orange jalapeno glaze, buttermilk pork chops with creamy red-eye gravy, and shrimp and goat-cheese grits with roasted red-pepper sauce. Sides include benne-coated asparagus. Desserts include maple sweet potato pudding and chocolate pecan pie. Sonoskus hopes people will try the book’s recipes and experiment in the kitchen, the way he likes to do. And he hopes that the book gives people a taste of Asheville. ” ––Winston-Salem Journal http://bit.ly/m6U8Fa
“[Tupelo Honey Cafe] focuses on the region’s culinary offerings, featuring 125 recipes, complete with gorgeous color photos of food, farms and fresh produce taken by Brie Williams. Sprinkled throughout the book are snippets of the area’s eclectic history, including a brief profile on Asheville native and author Thomas Wolfe. Mouthwatering recipes, such as chicken andouille stir-fry with orange jalapeno glaze, salsa verde pinto beans, peachy grilled chicken salad with pecan vinaigrette, smoked jalapeno sauce and three-berry cream-cheese pie, are featured in the book.” ––The Republic http://bit.ly/e8bvEX
“This full color, 8 1/2 inch by 10 inch 222 page cookbook is simply a work of art. The creative dust jacket design sets the stage for what you are about to encounter as you leaf through the book. Fitting of its name, Tupelo Honey Cafe, the dust jacket is the same golden-yellow hue as honey with an abstract textured design representing a honeycomb and featuring a silhouetted Tupelo tree. Published by Andrews McMeel and authored by Elizabeth Sims with Chef Brain Sonoskus, the book is a tribute to not only the uniqueness and history of Asheville, but also to sustainable farming and farm to table cuisine. … Overall, I found the recipes and directions easy to follow and clear. I appreciate the generous font size and the stunning photography. The editorials, stories and quotes made this cookbook an interesting read. And I did read it. Cover to cover.” ––Syrup and Biscuits http://bit.ly/hqCb5r
“We want what the South has (well, our idealized South, before it started snowing regularly there). And if we can’t GET to the South, the next best thing is to bring the South to us. Fortunately, we can do this easily with “Tupelo Honey Café“, a new cookbook from the eponymous restaurant in Asheville, N.C., by food writer Elizabeth Sims and café chef Brian Sonoskus. Asheville, according to this cookbook, celebrates a “foodtopian culture” reflected in the “farm to table movement that has become a way of life.” It also embraces a hybrid mix of commerce and creativity, with, increasingly, farmers, cheese makers, microbrewers and other artisan food producers in the mix.” ––Pocono Record http://bit.ly/dQGYfP
“I couldn’t stop telling people about Tupelo Honey Cafe after a meal there about four years ago. The buzzy location in downtown Asheville, N.C., the funky floor plan, our great seats at the bar (where we enjoyed the view of workers in their assorted Grateful Dead T-shirts working on the plates, and got a feel for how much fun it must be to work there) — It all added up to exactly our kind of place. And the food! We ordered and ordered: grits cakes, sweet potato fries, crab cakes, shrimp and goat cheese grits, the almond-crusted trout and more. … A book doesn’t recapture that night, but it does let me make some of the things we liked most, and try other dishes we wanted or that hadn’t yet been put on the menu. The likeliest candidates are Chicken Andouille Stir-Fry with Orange Jalapeno Glaze; Lamb and Multi-Mushroom Meatloaf; Pork and Blueberry Sausage Simmered in Maple Syrup. All of it seems doable by one person in a home kitchen, which is just another thing to love about both the cookbook and Tupelo Honey Cafe.” ––Nashville Scene http://bit.ly/gyHGz3
“That the cafe, which opened in 2000, dubs itself “Asheville’s new South kitchen” is apparent when you flip to the dedicated chicken chapter [of Tupelo Honey Cafe] alone, where fried chicken is reinvented with a crushed mixed nut-panko breadcrumb crust, meatloaf arrives table-side in poultry form (chicken-dried apple meatloaf with Vidalia onions and a tomato-tarragon gravy), and classic potpie gets a blackened chicken-poblano pepper makeover. … The book [Tupelo Honey Cafe] begins rather than ends — notably — with a chapter titled “The Larder” with salsas (peach-fennel, green tomato), gravies (tomato-shallot, cremini mushroom-sweet onion), dressings and pestos (spicy smoked tomato vinaigrette, basil cashew pesto), preserves/pickles (cherry apple chowchow, peach butter). From those pantry staples, the authors take us through the restaurant’s appetizers and soups (baked goat cheese and smoked tomato dip; coconut-sweet potato bisque) and on to sandwiches and salads (grilled club sandwich with brie and raspberry honey mayo). We could stop there, but there are meats to be had, and copious brunch dishes, of course — this is the South. Only here, we are happy to report, there are as many pain perdu ideas (cinnamon sugar-blueberry jam topped) as there are pancakes (sweet potato with peach butter).” ––LA Weekly http://bit.ly/edrZvj
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Reader Comments
My husband and I ate at Tupelo Honey Cafe in early August and you had the most delicious Pimento Cheese Tomato Pie as a special on the menu. The waitress told me that it was in the cookbook so I purchased it for a friend who just loves Tomato Pie and she loves pimento cheese. I have saved it for her for a special occasion and tomorrow is the day. However, this morning and looked and looked and could not find the recipe in the book. I found the Tomato Pie one but not the pimento cheese variation. I would love to have the recipe. Is there anyway to get it. Thanks so much. You have a wonderful restaurant. We live in Charlotte and friends of ours often get up early on Saturday morning and drive to Asheville to eat at your place. Congratulations on a fine restaurant and great food.