Our "Quarantine Cooking" series continues with Fried Green Tomato Lasagna! UPF acquisitions editor Meredith Morris-Babb tried this recipe from Pickled, Fried, and Fresh: Bert Gill's Southern Flavors. Meredith's comments: Bert Gill is a genius—I don't think I will ever make lasagna with noodles again. Although the final photo does not look all that appetizing, this … Continue reading Quarantine Cooking: Fried Green Tomato Lasagna from Pickled, Fried, and Fresh
Is wintry weather arriving in your part of the world? Do you wish you could travel to Florida and enjoy its famous sunny climate? Or maybe you’re a newcomer to the Sunshine State and you’re ready to explore your new surroundings. Maybe you’ve even lived in Florida your whole life, but you want to find … Continue reading Take a Food Tour of Florida!
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
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
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
Recipes from Pickled, Fried, and Fresh: Bert Gill’s Southern Flavors By Bert Gill I started working in a restaurant at the age of fifteen. I don’t remember whether I thought this would be a lifelong career, but I do remember loving it instantly. It doesn’t hurt that I’ve had some really amazing mentors over time—just … Continue reading A Florida Chef Serves up a New Take on Southern Favorites