Books with author Billie Smith

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.” For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.” For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

(Outlaw Galaxy 1, stand-alone novel) Benjamin "Trip" Trippany dreams of someday traveling to the stars ... but he never imagined that he’d be kidnapped and forced to join Diamond Black Joe’s pirate gang! A rousing space adventure for readers of all ages. 73,000 words or about 200 pages, reading time: five hours.Trip lives with his Uncle Craz in the bustling port town of Pennick's Crossing, working in Craz's repair bay while dreaming of having his own ship and adventuring among the stars. A chance encounter and chase through the bustling city delivers him into the clutches of Diamond Black Joe, the infamous space pirate. Forced to join the pirate gang, Trip learns that Diamond Black Joe plans to attack and capture a Sh'nar cargo ship fleet, where his best friend Jinx is among the crew. Forced to choose between his own safety and saving his best friend, Trip is plunged into deep space battles, blaster battles with ferocious pirates and a desperate struggle to free Jinx and the captured Sh'nar!By Bill Smith, author of Star Wars: The Essential Guide to Vehicles and Vessels (Del Rey Books) and Star Wars: The Roleplaying Game (Second Edition, for West End Games)

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.” For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

"The Tale of Two" is a book written for the tweens audience. It is based on young twin boy geniuses, Garrison and Harrison, who take an expedition around the world with their mentor. He helps them invent a hovercraft that has the capability to travel on land, water and air. This machine is uniquely designed and customized to their specific needs in their travels. Using the hovercraft, they set out on an adventurous journey to explore many different and wonderful countries. It is a tale that is educational, captivating, adventurous, and full of excitement. The author, Billie Smith, was inspired by her own children to present this book to you so that you may not only be entertained but also educated by "The Tale of Two." "Tweens are at an age where their minds are very absorbent," says author, Billie Smith. "After reading this book, young people will be encouraged to boldly and courageously think and move outside of their box; learn from other cultures; and broaden their overall views of themselves, others, and the world." The Tale of Two is the first of many inspirational and encouraging books from Billie Smith. She is currently preparing to begin the second book in The Tale of Two series.

he second book in Del Rey's Essential Guide series, The Essential Guide to Vehicles and Vessels features an in-depth look at one hundred ships, fighters, and other vehicles from the Original trilogy and Expanded Universe, each with its own two-page spread including detailed schematics. The book has a number of errors, notably transposing sketches of the Imperial and Victory class Star Destroyers in some printings of the book.