I have a little obsession with cookbooks. And, I've been fortunate that through my writing I've had many cookbooks land in my lap. I read through them like novels — familiarizing myself with the characters and following the story through time and place.

Another one of my little obsessions is visiting restaurant websites and viewing their menus. I love reading the descriptions of the dishes and choosing which ones I would order if I were fortunate enough to visit. So, between my two obsessions, you can only imagine how happy I am to read cookbooks created by restaurants that offer me a deeper exploration of their menus.

When this cookbook arrived at my doorstep, I couldn't wait to open its bright yellow beehive-pattern cover and dive into the recipes of Asheville, N.C.'s Tupelo Honey Café. "The Tupelo Honey Café Cookbook" is written by Elizabeth Sims with Chef Brian Sonoskus and published by Andrews McMeel Publishing.

I could write an entire review on Chapter 1 — "The Larder" which is filled with recipes for salsas, gravies and sauces, dressings and spreads, and preserves and pickles. With a new twist on salsas, there are recipes that include apples, peaches, roasted corn, and green tomatoes as the main ingredients. Then, we move on to more traditional Southern-style recipes like milk gravy and sausage gravy.

But, then a character steps forth by the name of Low Country Gravy and I'm intrigued. I'm then introduced to Orange Cilantro Sauce. It's nice to meet you, too. And, they've brought their friends, Garlic Ranch Dressing and Creamy Maple Mustard Dressing. While I was there, I touched base with Raspberry Honey Mayonnaise and Peach Butter. I will admit that I may have lingered in the larder longer than necessary.

Chapter 2 is full of appetizers and soups and features the likes of Tupelo Honey Wings and Carolina Fish Chowder. Chapter 3 is titled The Art of the Perfect Sandwich and Salad. The finishing touches on all of these sandwiches and salads are the amazing spreads and dressings that are featured throughout the cookbook. With recipes for Cilantro Lime Mayonnaise and Basil Roasted Red Pepper Mayonnaise, I'm in heaven!

The entrees are divided into several chapters: "Fish Out of Water," "Chicken Seven Ways (or We Still Lay)," "Beyond the Smokehouse (pork, lamb, and beef)." With this cookbook, you can whip up your own dish of Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce, Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy, or Buttermilk Pork Chops with Creamy Red-Eyed Gravy.

The final chapters of the cookbook feature recipes for side dishes, brunch, and desserts. There is something about Candied-Ginger Cornbread Dressing that I can't stop thinking about. And, if I am ever fortunate enough to make it to the Tupelo Honey Café, I'll go for breakfast and order a plate of Blueberry Granola Crunch Pancakes with a slice of Chocolate-Pecan Pie to go.

On your next visit to Asheville, N.C., make sure you swing by the Tupelo Honey Café. Or, at least get yourself a copy of the cookbook and bring the café to your own kitchen. For more information, go to
tupelohoneycafe.com.

This recipe is from the Heavenly Appetizers and Soups chapter. The three different mustards give this dish quite a tang. My surprising tip: Use reduced fat mayonnaise in your baking to cut down on the oiliness.

Warm Pimento Cheese and Chips

8 oz. cheddar cheese, shredded

½ cup mayonnaise

1 tbsp. Dijon mustard

1 tbsp. stone-ground mustard

1 tsp. mustard powder

¼ tsp. sea salt

¼ tsp. freshly ground black pepper

2 tbsp. minced fresh parsley

½ cup finely diced roasted red bell peppers

Tortilla chips, for serving

Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds, or until hot. Or put in a baking dish in a preheated 350 degree oven for about 15 minutes, or until heated through. Serve with tortilla chips. Makes 2 cups.