Born in North Carolina, Heather Earnhardt grew up with thick red dirt on her toes and food, food, and more food. Heather owns The Wandering Goose cafe and lives in Seattle with her husband and five children.
Eat Your Books "Best Cookbooks of 2016" Honoree
Powell's Books Staff Pick for "Best Cookbooks of 2016"
"Filled with heartwarming and personal stories, Heather Earnhardt
expresses pride in her Southern roots through Big Food Big Love.
Her recipes and witty stories are a celebration of Southern
hospitality, local ingredients, and good cooking."
—Chef Emeril Lagasse
"Heather calls her Southern-inflected food messy and loud. Try
cooking a meal out of the book—from a platter of crispy hush
puppies fried in a cast-iron skillet to a towering layer cake
oozing with coconut frosting—and then squeeze everyone you care for
around your table. Boisterous conversation, laughter, and
memory-making festivities will ensue. Big Food Big Love
indeed."
—Tom Douglas, chef/restaurateur
"Big Food Big Love is more than a cookbook—Heather Earnhardt takes
us on a journey into a way of life, featuring soulful recipes from
The Wandering Goose matched with utterly delectable photos and
interwoven with stories of people, places, and growing up in the
South. Reading it makes me want to be in her world, live it, and
cook every recipe in it, from simple biscuits and all the
variations to classic American condiment staples—and of course the
fantastic Brownstone Front Cake."
—Pichet Ong, chef consultant and author of The Sweet Spot
"I’ve been lucky enough to know Heather from our early restaurant
days in Seattle, and from day one her warmth impressed me. The
Wandering Goose truly shines with hospitality and big, bold
flavors, and the recipes are so approachable and delicious.
Heather’s book is playful, soulful, and generous—just like
her!"
—John Sundstrom, chef/owner of Lark
"Heather serves food with the same affection and generosity she
gives to writing about people, like her indefatigable Carolina
grandmother who first lured her into the kitchen. With these
recipes, I may at last begin to make biscuits as tender crumbed,
collards as savory, and grits as creamy as the ones I’ve long
enjoyed at The Wandering Goose."
—Sara Dickerman, author of Bon Appétit: The Food Lover’s
Cleanse and Dried and True
"As an Alaskan boy with Southern roots, Heather’s food speaks to my
DNA. This book makes me yearn for sweet humid air, cold tea, crispy
fried chicken, a soft buttermilk biscuit, and a warm embrace from
any one of one hundred cousins. Big Food Big Love is right. It’s
hard for a yankee to put a finger on what makes something or
someone quintessentially Southern; Heather’s food and writing
immerses you in it."
—Brendan McGill, chef/owner of Hitchcock Restaurant Group
"Heather is not only an awesome baker but an awesome person as
well. Her southern spirit really shines through in both the sweet
and savory food she makes and the way she lives her life! Buy this
book, you'll love it and her!"
—Ethan Stowell, restaurateur
"No place in the bottom 48 states could be as removed from the
South as Seattle, Washington; yet chef Earnhardt’s Wandering Goose
restaurant is one of the city’s top tables, where fans find a huge
variety of biscuits, including an over-the-top maple, bacon, and
date version. Earnhardt’s recipes are accompanied by full-color
photographs throughout."
—Booklist
"Big Food Big Love is a mouthwatering must for anyone who wants to
master cooking, and devouring, Southern fare."
—Foreword Reviews
"Southern favorites get a modern twist in this approachable, highly
recommended bakery-cafe cookbook."
—Library Journal
“Chef Heather Earnhardt’s hefty, buttery biscuits are drawing
ever-longer lines of hungry customers to her Seattle restaurant,
the Wandering Goose. In…Big Food Big Love, Earnhardt shares the
secrets to their fluffy perfection. Whether you whip up the classic
buttermilk version or the sweet and savory variations, get ready to
have friends gathering outside your door, too.”
—The Oprah Magazine
“Southern transplant Earnhardt brings a bit of North Carolina to
the Pacific Northwest.”
—Publishers Weekly
"Big Food Big Love…seems on brand for Reese!”
—Go Fug Yourself (on an image of Reese Witherspoon carrying the
book)
“[Reese Witherspoon is] in the market for new recipes."
—InStyle (on an image of Reese Witherspoon carrying
a copy of the book)
"Earnhardt deftly and vividly writes about dozens of early food
memories, slipping into the stories as easily as a worn-in pair of
boots."
—Tamba Bay Times
"As I dove deep into Big Food Big Love, I began to read her
generous headnotes in what I imagine her voice must sound like as
it dances over words and phrases like 'potlikker' or 'hush
now.'"
—Austin American-Statesman
"One of [Andy Samburg's] favorite Seattle restaraunts."
—Scott Carty
“Southern treats.”
—Daily Mail
“[I]t's time to get on board.”
—E!
“[A] blend [of] Pacific Northwest food with southern comfort
classics.”
—Seattle Met
“Big Food Big Love is a mouthwatering must for anyone who wants to
master cooking, and devouring, Southern fare.”
—Foreword
“[A] little slice of country.”
—Seattle Met
“Lots of recipes for southern dishes: hams, fried chicken,
biscuits.”
—Capitol Hill Times
“You can almost hear her slight Southern accent in her lovely,
fluid style of writing. Reading it is like talking to a lifelong
friend who happens to know all the stuff about cooking.”
—Seattle Times
“A feast awaits anyone who picks up this beauty of a
cookbook—southern cooking that embraces the Pacific Northwest.”
—Elliot Bay Book Co
“One of the hottest chefs in the country right now.”
—Seattle Refined
“Don't even get me started on her cracklin' cookies.”
—ShopStyle
“I am equally obsessed with the recipes in Heather L. Earnhardt's
[Big Food Big Love] as I am with her storytelling.”
—PopSugar
“Wandering Goose shout-out. I love that restaurant.”
—Andy Samburg
“A beautiful tome dedicated to [Earhardt’s] interpretation [of]
Southern comfort food.”
—Seattle Magazine
“It’s not a dainty affair by any means, but I rarely want
dainty.”
—A Sweet Spoonful
“The best.”
—Extra Crispy
“Few [other cookbooks] take up good ol' Carolina cooking in as
big-hearted and inviting a manner as this.”
—Shelf Awareness
“Impressive.”
—Eat Your Books
“Earndardt…dishes out some of the best southern comforts in
Seattle.”
—Evening Magazine
“Recipes and recollections from [Earnhardt’s] native North
Carolina.”
—USA Today
“A culinary manifesto based on the philosophy that cooking is both
personal and meant to be shared.”
—Girl Friday
“Big, bold flavors to fill your soul as well as your belly.”
—Powell’s Books
“A book you’ll want to bring to the kitchen or just curl up on the
couch with for a good read.”
—425 Magazine
“Gorgeous pastries and hearty biscuit breakfasts.”
—Omnivoracious, an Amazon.com blog
“Scrumptious down-home comforts.”
—Foodista
“As much fun just to look through as to cook from.”
—Seattle Times, Shopping Section
“The queen of Southern cooking.”
—KATU-TV
“The operative word here is BIG, big flavor and big
portions.”
—Mock Paper Scissors
“Stands above the rest.”
—Yahoo News
“Blue ribbon-worthy.”
—The Daily Meal
“[One of the] top ten cookbooks of 2016.”
—Right at the Fork
“Will send you running for your mixer.”
—Seattle Magazine
"Chefs know best."
—Rodale's Organic Life
"[These recipes] will keep you coming back for seconds. And thirds.
Maybe fourths. We’re not judging."
—Leite's Culinaria
"From [Earnhardt’s] childhood in the South with her close-knit
family comes this collection of traditional Southern favorites that
makes use of all of the delicious food ingredients available here
in the Pacific Northwest."
—Silk Road Diary
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