Recipe: Pumpkin Caponata from Pickled, Fried, and Fresh

Get ready for the holidays with this recipe from one of our wonderful cookbooks! UPF senior acquisitions editor Sian Hunter recently tried her hand at cooking Pumpkin Caponata from Bert Gill’s Pickled, Fried, and Fresh. Here’s why Sian chose this recipe: Our Thanksgiving meal features family recipes from both sides and several generations, but each year, we … Continue reading Recipe: Pumpkin Caponata from Pickled, Fried, and Fresh

Intern Guest Post: A Taste of Pickled, Fried, and Fresh

By Nichole Manosh, UPF acquisitions intern . I would definitely consider myself a foodie, so when I started my internship at UPF and heard about the imminent book release of Pickled, Fried, and Fresh I had to take a look. While perusing the pages and beautiful photos I seemed to hear my stomach growling “please … Continue reading Intern Guest Post: A Taste of Pickled, Fried, and Fresh

September Review Roundup

Read highlights from some of the best reviews we received in August! Our new photography book, Embracing Cuba by Byron Motley, received plenty of praise this month. Booklist not only gave the book a star rating, but also gave the review "Review of the Day" on September 21 and awarded it "Best Travel Book of the Year." Booklist said that "anyone who … Continue reading September Review Roundup

Southern Independent Booksellers Alliance 2015

We had a fantastic time last week at the Southern Independent Booksellers Alliance 2015 Discovery Show. SIBA celebrated its 40th birthday this year with lots of author signings, informative panels, photo booth fun, and special events. Our tables in the exhibit hall were piled high with new University Press of Florida books, and we loved spending … Continue reading Southern Independent Booksellers Alliance 2015

Pickled, Fried, and Fresh

A pioneer in the local food movement shares his southern kitchen and bold recipes The local food movement continues to take the food industry by storm, and today we are publishing a cookbook that represents how Florida chefs are using local food ingredients to create their own exciting niche in southern cuisine: Pickled, Fried, and Fresh: Bert … Continue reading Pickled, Fried, and Fresh