The New Southern Table

Filename: the-new-southern-table.pdf
ISBN: 9781592335855
Release Date: 2014-03-01
Number of pages: 200
Author: Brys Stephens
Publisher: Fair Winds Press (MA)

Download and read online The New Southern Table in PDF and EPUB DIVImmerse yourself in The New Southern Table, a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and crafting recipes from diverse world fares./div


Arthur Schwartz s Jewish Home Cooking

Filename: arthur-schwartz-s-jewish-home-cooking.pdf
ISBN: 9781580088985
Release Date: 2008
Number of pages: 269
Author: Arthur R. Schwartz
Publisher: Random House Digital, Inc.

Download and read online Arthur Schwartz s Jewish Home Cooking in PDF and EPUB Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.


Fire in My Belly

Filename: fire-in-my-belly.pdf
ISBN: 9781449426422
Release Date: 2012-10-16
Number of pages: 304
Author: Kevin Gillespie
Publisher: Andrews McMeel Publishing

Download and read online Fire in My Belly in PDF and EPUB "Cooking is figuring out the great qualities of any food and making those qualities shine." That's the inspiring message of Fire in My Belly by Top Chef fan favorite Kevin Gillespie. Fire In My Belly celebrates good ingredients with more than 120 hip, accessible recipes presented in a cutting-edge design. This book taps into our national obsession with knowing where our food comes from. Kevin’s southern charm, passion, and funny stories guide readers through one-of-a-kind chapters, like "Foods You Thought You Hated," "When I Want to Eat Healthy," "My Version of Southern Food," "World Classics Revisited," and "Junk Food." Fire in My Belly shows cooks what to do with fresh farmers' market foods while providing a backstage pass to the life of a rising culinary star.


New German Cooking

Filename: new-german-cooking.pdf
ISBN: 9781452136486
Release Date: 2015-01-27
Number of pages: 248
Author: Jeremy and Jessica Nolen
Publisher: Chronicle Books

Download and read online New German Cooking in PDF and EPUB Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.


The New Mediterranean Jewish Table

Filename: the-new-mediterranean-jewish-table.pdf
ISBN: 9780520960619
Release Date: 2016-04-12
Number of pages:
Author: Joyce Goldstein
Publisher: Univ of California Press

Download and read online The New Mediterranean Jewish Table in PDF and EPUB For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.


Back Home with the Neelys

Filename: back-home-with-the-neelys.pdf
ISBN: 9780307961334
Release Date: 2014
Number of pages: 209
Author: Pat Neely
Publisher: Knopf

Download and read online Back Home with the Neelys in PDF and EPUB The hosts of the Food Network series "Down Home with the Neelys" offer traditional family-inspired Southern recipes, including such options as bourbon French toast, crunchy fried okra, and Mama Rena's Brunswick stew.


Southern Routes

Filename: southern-routes.pdf
ISBN: 9780718011635
Release Date: 2015-09-15
Number of pages: 288
Author: Ben Vaughn
Publisher: Thomas Nelson Inc

Download and read online Southern Routes in PDF and EPUB In most of Ben’s experiences the humble Southern chefs share their long protected family recipes, but it’s not an adventure if everyone cooperates. Some of these institutions guard their recipes like members of the family. To the untrained eater, the secret ingredients it takes to create such an iconic dish would remain a bewitching mystery without the original formula. However, Ben’s journey and mission is to deliver the most amazing 100 Southern recipes. With his charm and ability in the kitchen, Ben acquired each recipe–one way or another. If he was unable to get the recipe directly from the source, Ben replicated it himself, only having tasted the dish. After deciphering the exact mix of ingredients, Ben’s recipe was put to the test when the recipe gatekeeper gave him the thumbs up. From iconic Southern kitchens all throughout the Delta—such as Mat & Naddies and Carlos and Rocky’s in New Orleans; Our Way Café in Decatur, Georgia; McMel’s, City Café, Dipsy Doodle, and Wendell Smith’s Restaurant in Tennessee; and Martha’s Menu in Mississippi—experience the real recipes, real people, and real stories as Ben journeys through the South exploring Southern Routes.


Rustic Revisited

Filename: rustic-revisited.pdf
ISBN: WISC:89091957977
Release Date: 2006
Number of pages: 208
Author: Ann Stillman O'Leary
Publisher: Watson-Guptill Publications

Download and read online Rustic Revisited in PDF and EPUB A practical guide to contemporary design for rustic settings celebrates the use of natural, local materials, including stone, bark, wood, and twig, featuring three hundred full-color photographs of thirty unique homes representing rustic designs from around the U.S. and Canada, along with information on both renovations and new construction.


The New Portuguese Table

Filename: the-new-portuguese-table.pdf
ISBN: 9780307885548
Release Date: 2010-10-13
Number of pages: 256
Author: David Leite
Publisher: Clarkson Potter

Download and read online The New Portuguese Table in PDF and EPUB Winner of the IACP 2010 Julia Child Award for First Book Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal. From the Hardcover edition.


Gluten Free Girl American Classics Reinvented

Filename: gluten-free-girl-american-classics-reinvented.pdf
ISBN: 9780544219885
Release Date: 2015-09-01
Number of pages: 320
Author: Shauna James Ahern
Publisher: Houghton Mifflin Harcourt

Download and read online Gluten Free Girl American Classics Reinvented in PDF and EPUB Comfort food classics made gluten-free from the beloved and award-winning blogger Following the James Beard Award-winning Gluten-Free Girl Every Day, Shauna James Ahern and her husband, Daniel Ahern, have created a collection of comfort-food classics that are all unbelievably and amazingly gluten-free. Cinnamon Rolls with Cream Cheese Frosting, Chicken-Fried Steak, New England Clam Chowder--the country's most beloved dishes, reinvented. Of course, it wouldn't be true comfort food without dessert, and Shauna aptly provides plenty of delicious recipes for sweets lovers. There's Pecan Pie, Red Velvet Cake, and even a version of those treasured Thin Mint cookies. Shauna and Daniel tested the recipes over and over again, so these dishes are as easy and foolproof as possible for at-home cooks and her thousands of devoted blog followers. This cookbook also includes all the basic bread recipes readers need to keep making classics at home like Pizza Dough, Sandwich Bread, Hamburger Buns, and Pie Dough. Gluten-Free Girl American Classics Reinvented is Shauna's best assortment of recipes to date.


The Home Brewer s Guide to Vintage Beer

Filename: the-home-brewer-s-guide-to-vintage-beer.pdf
ISBN: 9781610588874
Release Date: 2014-01-01
Number of pages: 160
Author: Ronald Pattinson
Publisher: Quarry Books

Download and read online The Home Brewer s Guide to Vintage Beer in PDF and EPUB DIVRaise a glass to vintage beer! Treat yourself to a tour through time with this historical collection of beer recipes from 1800 to 1950. Within these pages, you’ll discover timeless recipes, along with drink profiles, and tales of how these tasty brews became a part of the evolution of beer. Each chapter delves into a different style of beer: porter, stout, pale ale, mild ale, stock ale, burton ale, scotch ale, brown ale, dinner ale, light ale, table beer, and more, and explores the history of each style with recipes representative of different periods in time. Whether you choose to adapt the recipes to suit your palette or recreate them, you’ll bring history to life with each brew you make. Learn how beer has evolved over the last two hundred years and how you can easily recreate authentic recipes right in your own home./div


Beans and Field Peas

Filename: beans-and-field-peas.pdf
ISBN: 9781469623962
Release Date: 2015-10-15
Number of pages: 136
Author: Sandra A. Gutierrez
Publisher: UNC Press Books

Download and read online Beans and Field Peas in PDF and EPUB Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region. Indeed, all over the world, people rich, poor, or in between rely on legumes, the comforting "culinary equalizer," as Sandra A. Gutierrez succinctly puts it. Her collection of fifty-one recipes shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes. Gutierrez, who delights with culinary history, cultural nuance, and entertaining stories, observes that what has long been a way of life for so many is now trendy. As the farm-to-fork movement has taken off, food lovers are revisiting the heirloom varieties of beans and peas, which are becoming the nutrition-packed darlings of regional farmers, chefs, and home cooks. Celebrating all manner of southern beans and field peas--and explaining the difference between the two--Gutierrez showcases their goodness in dishes as simple as Red Beans and Rice, as contemporary as Mean Bean Burgers with Chipotle Mayo, and as globally influenced as Butter Bean Risotto.


B Smith Cooks Southern Style

Filename: b-smith-cooks-southern-style.pdf
ISBN: 9781416595434
Release Date: 2009-11-03
Number of pages: 336
Author: Barbara Smith
Publisher: Simon and Schuster

Download and read online B Smith Cooks Southern Style in PDF and EPUB In B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.”


Afro Vegan

Filename: afro-vegan.pdf
ISBN: 9781607745327
Release Date: 2014-04-08
Number of pages: 224
Author: Bryant Terry
Publisher: Ten Speed Press

Download and read online Afro Vegan in PDF and EPUB African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.


The Edible South

Filename: the-edible-south.pdf
ISBN: 9781469617695
Release Date: 2014-09-22
Number of pages: 496
Author: Marcie Cohen Ferris
Publisher: UNC Press Books

Download and read online The Edible South in PDF and EPUB In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.