Gathers Southern-style recipes for appetizers, soups, stews, salads, meats, poultry, game, seafood, casseroles, vegetables, breads, and desserts

My Mother's Southern Kitchen: Recipes and Reminiscences

Cookbooks, Food & Wine

Villas, James

Villas, Martha Pearl

Cooking Education & Reference

John Wiley&Sons, Inc.

Burgoos, Stews, Ragouts & Bogs

Regional & International

Macmillan General* Reference

The author shares his experiences on food and eating, and supplies philosophical background for his recipes

Villas at Table: A Passion for Food and Drink

Harpercollins

In 1972, James Villas-then a French professor at Hunter College-was picked by editor in chief Frank Zachary to oversee Town &amp; Country's dining coverage. He spent 27 years at the magazine, introducing readers to California wines, American caviar, and more. JAMES VILLAS' THE TOWN &amp; COUNTRY COOKBOOK contains not only all of the recipes that have appeared in TOWN &amp; COUNTRY up to 1985 but also many others the author has either developed or collected from numerous sources. Nearly 600 recipes, regional as well as international, are included. There are recipes for such old-fashioned favorites as French Onion Soup, short ribs of beef, crab cakes, and pecan pie. In addition, Villas sparks the appetite and inspires the imagination with such creative dishes as duck rillettes; onion, feta cheese and olive pizza; johnnycakes with creamed shrimp and oysters; sautéed rabbit with anchovies and black olives; scrambled eggs with crabmeat and vermouth; and strawberry-peach cobbler. Very few of the dishes utilize fancy, expensive ingredients; not a single recipe is beyond the scope of any chef with a grasp of kitchen basics; and suggested menus and numerous cross-references throughout make the book a pleasure. This practical yet inventive cookbook will appeal to sophisticated Americans who know the fundamentals of cookery and are interested in producing dishes that have new flair, that investigate today's fascination with fresh native ingredients and that easily lend themselves to individual interpretation.

James Villas' The Town & country cookbook

Little,Brown

Suggests menus for breakfasts, brunches, and dinners, includes advice on entertaining, and provides recipes for vegetables, salads, soups, seafood, meat, poultry, breads, and desserts

James Villas' Country Cooking

Little,Brown & Co

Bacon. It’s crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone’s favorite meat, ranging across America and around the globe. You’ll find familiar favorites like Spaghetti alla Carbonara and Cobb Salad as well as more exotic but equally delectable fare, such as California Hangtown Fry and Portuguese Egg and Bacon pudding. Illustrated with beautiful color photographs throughout and featuring sources for today’s best artisanal and international bacon, The Bacon Cookbook is your guide to a world of bacon possibilities and pleasures.

The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food

Cooking by Ingredient

Harvest

A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. 
A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal. 
<ul>
<li>Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads </li>
<li>Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly </li>
<li>Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout </li>
<li>Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town &amp; Country magazine for 27 years</li>
</ul>
Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.

Pig: King of the Southern Table

Houghton, mifflin, harcourt

A world tour of beloved ground meat recipes from award-winning author James Villas Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they've rarely been given the respect they deserve. 
With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world's most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration. 
<ul>
<li>James Villas was the food and wine editor for Town &amp; Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking
</li>
<li>Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis</li>
<li>The perfect cookbook for families, with affordable, tasty comfort foods galore</li>
</ul>
For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.

From The Ground Up

Praise for Between Bites Memoirs of a Hungry Hedonist "An incredible journey of gastronomy by one of America's greatest journalists. Wow!"--Chef Emeril Lagasse "For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."--Jeremiah Tower "This is a wonderful book for all to cherish and enjoy--those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"--Barbara Kafka "The more stubborn, persnickety, demanding, and shocking Jim Villas's opinions become in his memoirs, the funnier, more informed, and commonsensical they seem. His appetite for the good life has never flagged, and his ability to convey the highs and lows of dining out makes this book as tantalizing as a mess of spiced crabs. Like A. J. Liebling and Waverley Root, Jim Villas is not really a food writer but a great writer who revels in the joy of living well."--John Mariani

Between Bites: Memoirs of a Hungry Hedonist

Biographies & Memoirs

Arts & Literature

wiley

The Food Writer of the Year (Bon Appetit, 2003) Takes You on His Quest for the Ultimate Culinary Experiences . . . "[This book reveals] . . . the positively Sherlockian discipline and brilliance of Mr. Villas on the scent of any culinary mystery he feels possessed to unravel." --From the Foreword by Jeremiah Tower Praise for James Villas: "One of America's greatest journalists." --Emeril Lagasse "There are not many writers around who are as much fun to read as James Villas. In his intensely personal style, he is elegant, quirky, opinionated, precise, and lyrical." --Paula Wolfert "James Villas is a man of stature. He travels widely, he has a keen eye, and a keener palate, he knows the arts and times, and has many interests, which makes him all the sharper when he writes about food." --James Beard

Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink

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