Gather & Graze
From beloved Chicago restaurateur Stephanie Izard, named one of 10 Breakthrough Rock Star Chefs of 2016 by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
The Lake Michigan Cottage Cookbook
This collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area's farms and the lake's daily catch. Recipes include Helen Suchy's Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago's HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and The Cook's House Crispy Skinned Lake Trout from Traverse City. Delightful photographs of cottage life and classic destinations, along with profiles of favorite food purveyors, bring the lakeshore's flavors and charm to you year-round, wherever you are.
Farmwives 2
In January 2016, Billi J Miller launched her first published book (a four-and-a-half year labour of love) celebrating "traditional" farmwives (between the ages of fifty-five and ninety) for their remarkable contributions to their families, farms, and to the wider scope of Canadian heritage. Farmwives in Profile: 17 Women, 17 Candid Questions about their Lives, Photos & Recipes has been hailed a "gem" for its candid stories, delicious straight-from-the-farm-kitchen recipes, and Miller's timeless photographs of the women.Now it's the "next generations" turn. Farmwives 2: An Inspiring Look at the Lives of the New Canadian Farmwives is the highly anticipated follow-up that hones in on women in their twenties to fifties. This time, Miller interviews women from across the country- from British Columbia all the way to Newfoundland-broadening not only the look at Canada's family farms but, women's perspectives on this evolving role."Farmwives 2" is loaded with all-new recipes, many more inspiring interviews, and features a special "Food for Thought" section filled with input by professionals you won't want to miss. Miller says she walked into this life eight years ago with no guidebook other than very traditional farmwives all around her, and a feeling in her gut that told her she had to make her life her own. This book is packed with interviews and stories from inspiring women from across Canada who are doing that very thing.
Jane Butel's Quick and Easy Southwestern Cookbook
When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, the queen of Southwestern cuisine. Jane Butel's Quick and Easy Southwestern Cookbook, the sixth entry in the updated Jane Butel Library from Turner Publishing, is both a classic and contemporary collection of recipes that makes creating a variety of fabulous dishes easier than ever. Give in to the lure of Shrimp with Mint Mango Salsa, Quick Corn and Green Chile Chowder, and Grilled Lobster Tail with Lemon Cucumber Salsa. Jane Butel lends her signature style to these mouthwatering dishes and more--Black Bean and Goat Cheese Chalupitas, Grilled Squash Medley with Herbs, Chipotle and Roasted Garlic Mashed Potatoes, Green Chile Cheese Rice, Grilled Lamb with Soft Tacos, and a Spicy Hot Chocolate Mousse that will have your guests in a state of ecstasy.Sound elaborate? These delectable recipes are easy to prepare, often requiring no more than five or six easy-to-find ingredients per dish and taking only twenty minutes to cook. Each recipe contains extensive nutritional information, as well as timesaving ideas, meal planning, and fat-reduction tips. A special entertaining section includes suggested menus for everything from a New Year's Eve party to a Fourth of July fiesta to an All Saints' Day dinner.The superb flavors and subtle delight of Southwestern cooking continue to make it grow in popularity, and Jane Butel continues to be at the forefront of innovative and simply delicious ways to make this wonderful cuisine a big part of your culinary life.
Jane Butel's Quick and Easy Southwestern Cookbook
When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, the queen of Southwestern cuisine. Jane Butel's Quick and Easy Southwestern Cookbook, the sixth entry in the updated Jane Butel Library from Turner Publishing, is both a classic and contemporary collection of recipes that makes creating a variety of fabulous dishes easier than ever. Give in to the lure of Shrimp with Mint Mango Salsa, Quick Corn and Green Chile Chowder, and Grilled Lobster Tail with Lemon Cucumber Salsa. Jane Butel lends her signature style to these mouthwatering dishes and more--Black Bean and Goat Cheese Chalupitas, Grilled Squash Medley with Herbs, Chipotle and Roasted Garlic Mashed Potatoes, Green Chile Cheese Rice, Grilled Lamb with Soft Tacos, and a Spicy Hot Chocolate Mousse that will have your guests in a state of ecstasy.Sound elaborate? These delectable recipes are easy to prepare, often requiring no more than five or six easy-to-find ingredients per dish and taking only twenty minutes to cook. Each recipe contains extensive nutritional information, as well as timesaving ideas, meal planning, and fat-reduction tips. A special entertaining section includes suggested menus for everything from a New Year's Eve party to a Fourth of July fiesta to an All Saints' Day dinner.The superb flavors and subtle delight of Southwestern cooking continue to make it grow in popularity, and Jane Butel continues to be at the forefront of innovative and simply delicious ways to make this wonderful cuisine a big part of your culinary life.
M矇m癡re's Country Creole Cookbook
M矇m癡re's Country Creole Cookbook showcases regional dishes and cooking styles associated with the "German Coast," a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community, originally settled by German and French immigrants, produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients. A native and longtime resident of the German Coast, Nancy Tregre Wilson focuses on foods she learned to cook in the kitchens of her great-grandmother (M矇m癡re), her Cajun French grandmother (Mam Papaul), and her own mother. Each instilled in Wilson a passion for the flavors and traditions that define this distinct Cajun Creole cuisine. Sharing family recipes as well as those collected from neighbors and friends, Wilson adds personal anecdotes and cooking tips to ensure others can enjoy the specialty dishes of this region. The book features over two hundred recipes, including dishes like crab-stuffed shrimp, pan矇ed meat with white gravy, red bean gumbo, and mirliton salad, as well as some of the area's staple dishes, such as butterbeans with shrimp, galettes (flattened, fried bread squares), tea cakes, and "l'il coconut pies." Wilson also offers details of traditional rituals like her family's annual November boucherie and the process for preparing foods common in early-twentieth-century Louisiana but rarely served today, such as pig tails and blood boudin. Pairing historic recipes with Wilson's memories of life on the German Coast, M矇m癡re's Country Creole Cookbook documents the culture and cuisine of an often-overlooked part of the South.
Traditional Wisconsin Recipes
Traditional Wisconsin Recipes in This Cookbook Wisconsin is located in the north-central part of the United States of America near the Great Lakes. When many people think of Wisconsin they think of cheese. Specifically they think of Wisconsin Cheddar. But Wisconsin is known as "America's Dairyland" because it is one of the nation's leading dairy producers of many different kinds of cheeses. Cheese is such an important product for resident's of Wisconsin that hundreds of Packers' fans can be seen wearing foam cheese-heads whenever a Green Bay NFL football game is on television. Wisconsin is also known for brewing beer. Milwaukee is the largest city and is one of the nation's largest producers of beers. The beer brewing influence can be tasted in much of the cuisine which features pub grub as well as beer battered faire. Many of the early settlers of Wisconsin were German and Scandinavian. This has also influenced the state foods as bratwurst is a state favorite. Wisconsin is an agricultural state with many crops being official state foods such as cranberries and sweet corn. This cookbook has all the traditional Wisconsin recipes using all the foods and products that are representative of this delicious Mid-West American state. Recipes Include: Wisconsin BratwurstWisconsin Beer Cheese SoupMilwaukee Rye BreadWisconsin Blue Ribbon ChiliWisconsin Brat & Beer Cheese DipWisconsin Five-Cheese BakeWisconsin Marinated VenisonMilwaukee Beer BatterGreen Bay Smoked Fish DipGreen Bay Crispy Fried FishGreen Bay Nutty Coconut FishMilwaukee Beer DipMilwaukee Apple Banana CupcakesMilwaukee DogsMilwaukee Beer Battered Grilled Cheese SandwichesMilwaukee MoussakaWisconsin Beer-Brined Chicken DrummiesWisconsin Grilled Beer-Brined ChickenWisconsin Grilled Beer-Marinated Rump RoastGrilled Backyard Beer BurgersGreen Bay PotatoesWisconsin PuddingWisconsin Holiday FondueWisconsin Harvest Delight SoupWisconsin Apple CrispWisconsin Apple CakeWisconsin Apple TorteWisconsin Chicken SoupWisconsin Birthday CakeWisconsin Three Cheese Chicken BakeWisconsin Cheddar ChowderWisconsin Cheese CakeWisconsin Fish ChowderWisconsin Dairy PunchWisconsin Cranberry SaladWisconsin Hot Beef SandwichWisconsin Chocolate Almond PieWisconsin Chunky Tomato Cheese PieWisconsin Chicken BooyahWisconsin Butter BurgersWisconsin Cranberry Bliss CookiesWisconsin Homemade Cranberry SauceWisconsin Cranberry Pistachio White Chocolate BarkWisconsin Orange-Glazed Cranberry BreadWisconsin Danish KringleWisconsin Buffalo Macaroni and Cheese BitesWisconsin FondueWisconsin Brie TorteWisconsin Pumpkin Pie Baked BrieWisconsin Cheesy Chicken Enchilada DipWisconsin Pepper Jack Pimento Cheese SpreadWisconsin Smoky Blue Cheese Bacon and Water Chestnut DipWisconsin Spicy Cheesy Bratwurst DipWisconsin Roasted Brussels Sprout and Bacon Cheddar DipWisconsin Blue and Cheddar Beer SpreadGnocchi and Triple CheeseWisconsin Caramelized Onion Pasta GratinWisconsin Three-Cheese LasagnaWisconsin Cheesy Manicotti Pasta BakeWisconsin Cheesy Spinach and Artichoke PastaWisconsin Tomato Corn Bake with HavartiPasta with Wisconsin Sweet Corn GremolataWisconsin BBQ Corn and Gouda Grilled Cheese
The Alaska from Scratch Cookbook
From Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture. When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn't know what to expect. But what she ended up finding was home--and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch. Maya's first book is filled with 75 delicious, family-friendly recipes that are based on the seasonality of Alaska. There's an abundance of wild berries, so summer recipes are full of them, and to get through the cold winters, she includes hearty soups and pot pies. Her recipes--sheet pan balsamic chicken, coffee chocolate chip banana bread, and Kenai cheeseburgers--are created for busy families like hers. And of course, she incorporates plenty of the seafood Alaska is famous for: halibut poached in Thai curry, a salmon superfood salad, and local recipes like reindeer sausage and moose shepherd's pie.
The Diversified Table
Caterer and restaurateur Alina Freyre had just completed a culinary school certificate program when she received a call from the doctor that her son had been diagnosed with diabetes. Determined to transform the way she viewed food, Alina closed her businesses and took a break from professional cooking until her family gifted her with a journal to log her experimental recipes. In that moment, Alina realized that she needed to find a way to make cooking more intimate. In a collection that combines tips, techniques, stories, and memories with simple recipes that are staples in her home and at dinner parties, Alina leads home cooks down a delicious path lined with a variety of spices, herbs, fruits, and vegetables that bring Latin flavors to life and encourage healthy eating. Her recipes include such diverse dishes as bacon and cheddar croqueta, empanadas, mariquitas, Cuban chili, butternut squash hash, picadillo, and guava and cream cheese ice cream. Included are instructions on how to create separate dishes from one recipe by changing or adding an ingredient. The Diversified Table offers recipes and stories from a Latin home cook that encourage anyone to embrace a different culture at the table and a more intimate form of creating comforting meals.
Bailey'S Andouille Cookbook
Perfectly seasoned plump sausage hung in a smoke house over a smoldering pecan wood fire for hours is the traditional way to cure andouille (ahn-DOO-we). Baileys Andouille prides itself on doing things the old fashion way. This specialty meat market located in the Andouille Capital of the World, LaPlace, Louisiana is known for quality andouille and smoked products. Baileys has developed award winning recipes that utilize their flavorful merchandise. The Bailey family didnt stop there. They also created a roux, jambalaya, and pastalaya mix to ease the burden of cooking for crowds. This cookbook is a compilation of over 160 of our most popular recipes that feature delicious items produced by Baileys Andouille. Whether you need a make-ahead appetizer like andouille squares to serve at a cocktail party or a comforting bowl of smoked chicken chili for cozy winter evenings on the couch, this cookbook has it all. We even threw in some lagniappe (lan-yap), a little something extra, which include helpful tips, a food equivalency chart, a food quantities chart to help feed large crowds, and much more. It is essential reading for anyone who wants to appreciate Cajun Creole food at its best.
Traditional Boston Massachusetts Recipes
58 Traditional Boston Massachusetts Recipes from New England in This CookbookBoston is the most populous city, as well as the capital of the Commonwealth of Massachusetts. It is home to the Boston Red Sox baseball team as well as the New England Patriots NFL Football team and the Boston Celtics Basketball team.Boston was a colonial town and has a lot of American heritage and history surrounding it, including the famous Boston Tea Party where Americans boycotted a tax from England on imported tea by throwing shipments in to the Boston Harbor.Being a seaport city, Bostonians enjoy a variety of seafood dishes such as lobster, clams and shrimp. New Englanders enjoy a traditional soup containing fish, clams or corn known as "chowder." Who hasn't heard of "New England Clam Chowder?" But chowder comes in other forms besides Clam Chowder such as corn or fish.Other traditional dishes that are popular the world over that have originated from Boston are Boston Baked Beans and Boston Cream Pie. There are many foods from this culturally rich city. This cookbook has captured a wide variety of the traditional Boston, Massachusetts dishes for you to enjoy.Recipes IncludeBoston Cream PieBoston Brown BreadBoston Baked BeansBoston Iced TeaChicken BostonNew England Clam ChowderNew England Sweet Potato and Corn Clam ChowderOyster StewLobster BisqueSeasoned Oyster Crackers with Old BayCod Fish CakesCheesy Baked Stuffed CodEnglish-Style Fish And ChipsLobster Mac and CheeseNew England Lobster RollBeer-Steamed ClamsWhite Clam PizzaParker House RollsCreamy Cranberry PieIrish CoffeeHalibut ChowderGarbage Can ClambakeSteamed Clams With A White Wine Butter SauceNew England Blueberry BettyNew England Lobster CasseroleNew England Wild Blueberry CobblerNew England Blueberry MuffinsLobster QuicheBaked ScallopsShrimp In Wine SauceBoiled ShrimpBoiled LobsterCorn BreadDirt PuddingLobster StewBlueberry Molasses CakePotato CandyNew England JohnnycakesShrimp CasseroleWhoopie PiesNew England Corn ChowderNew England Bean DipNew England Crab CakesGraham BreadCrab-Stuffed Corn MuffinsNew England Cottage PieClam Chowder MeatloafSnickerdoodle Sandwich CookiesBoston Bacon FattiesCod Fish CakesClam Chowder Dip in a Bread BowlMassachusetts ChiliDeep Fried LobsterDeep Fried OystersCape Cod Cocktail MeatballsCranberry MuffinsCrustless Cranberry PieCranberry Sauce
Flannel John's Yellowstone Cookbook
Since 1872 Yellowstone National Park has welcomed tens of millions of visitors from across North America and around the globe. They've come to take in the sights, sounds, wildlife and tastes. In this book author Tim Murphy compiles recipes from the region as well as food inspired by this most American playground. Dozens of dishes are presented here including Beehive Cookies, Bannock, Burning Mountain Meatloaf, Bison Soup, Grizzly Jerky, Hydrothermal Omelet, Pemmican, Peppered Trout, Pillow Punchers Breakfast and Trapper's Tea. It's time to belly-up to the Yellowstone Buffet.
The Southern Sympathy Cookbook
"He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread." --Obituary from Gulfport, Mississippi So-called "funeral food" is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes--all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.
Smitten Kitchen Every Day
NEW YORK TIMES BEST SELLER - From the best-selling author of The Smitten Kitchen Cookbook--this everyday cookbook is "filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day" (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we're cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes--almost all of them brand-new, plus a few favorites from her website--that will make you want to stop what you're doing right now and cook. These are real recipes for real people--people with busy lives who don't want to sacrifice flavor or quality to eat meals they're really excited about. You'll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There's a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder--four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb's trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman's latest cookbook, Smitten Kitchen Keepers!
The Sioux Chef's Indigenous Kitchen
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
A Taste of Latin America
Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.
Half Baked Harvest Cookbook
125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series "Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste."--Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking--at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel-Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Seminole Indian Recipes
Enjoy a taste of Florida's history with this collection of hearty recipes inspired by Semi竅nole cooking. Each dish evokes a time now past, when foods like venison, coontie, pumpkin, heart of palm, and guava were important parts of delicious feasts across the state. Learn how you can use easy-to-find ingredients-pumpkin, corn竅meal, bacon, and beef-to make unique and satisfying dishes, such as seafood corn pudding and hom竅iny, in just a few steps. Or try your hand at wilder fare like rosella muffins, chilled seagrape soup, swamp cabbage salad, and sassafras jelly. Adventur竅ous palates will delight in seasoned fried frog legs, roast rabbit with corn stuffing, and even two variations of alligator tail steak. Seminole Indian Recipes includes southern favorites that have stood the test of time, such as hushpuppies and fried green tomatoes, alongside meals re-created from history. With pancakes, breads, fritters, stews, and puddings, these authentic Florida flavors are perfect for breakfast, lunch, dinner, and dessert!
The Western Writers of America Cookbook
Filled with more than 150 recipes, anecdotes, and stories from some of America's most popular writers and personalities, this collaborative effort has a writerly sensibility and a Western point of view. Including recipes for drinks, appetizers, main dishes, side dishes, desserts, and fun extras--as well as stories from and profiles of the contributors, this is both a Western book and a cookbook that moves beyond the genre.
Shake Shack
Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.
Burma Superstar
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open--Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
As American As Shoofly Pie
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice--widely varied among different religious sects and localized communities, rich and poor, rural and urban--that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt--Sit down with us and eat yourselves full!
Jane Butel's Tex-mex Cookbook
A new edition of a Jane Butel classic is fully revised and updated.Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos Valley Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas.
Jane Butel's Tex-mex Cookbook
A new edition of a Jane Butel classic is fully revised and updated.Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos Valley Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas.
Soul Food
2014 James Beard Foundation Book Award, Reference and ScholarshipHonor Book for Nonfiction, Black Caucus of the American Library AssociationIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and "red drinks" -- Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Jane Butel's Simply Southwestern
The queen of Southwestern cuisine returns. Jane Butel's Simply Southwestern includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. Each recipe includes both the history of the dish, cooking tips, and the essential steps and ingredients to let the bright clean taste of true regional fare shine.
Jane Butel's Simply Southwestern
The queen of Southwestern cuisine returns. Jane Butel's Simply Southwestern includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. Each recipe includes both the history of the dish, cooking tips, and the essential steps and ingredients to let the bright clean taste of true regional fare shine.
Southern Cooking
No southern food enthusiast should be without this gathering of 1,300 flavorful recipes for such classic dishes as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie. Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal, whose readers faithfully clipped its recipes. The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake. Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull's death in 1964 at the age of 100, the Atlanta Journal said that her book was "the standard by which regional cooks have been measured since 1928." Southern Cooking is the starting place for anyone in search of authentic dishes done in the traditional style.
Central
The extraordinary cuisine of Peruvian chef Virgilio Mart穩nez of Central, one of the most admired emerging talents in the culinary worldThis exquisite monograph from acclaimed Peruvian chef Virgilio Mart穩nez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land."At Central we cook ecosystems." --Virgilio Mart穩nez
Jane Butel's Southwestern Kitchen
Publishers Weekly called Jane Butel's Southwestern Kitchen "the bible of Southwest cooking.Now fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.
Molly on the Range
Through more than 120 recipes, the star of Food Network's Girl Meets Farm celebrates her Jewish and Chinese heritage and explores home, family, and Midwestern farm life. "This book is teeming with joy."--Deb Perelman, Smitten Kitchen In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fianc矇 was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, new recipes, and hilarious stories from life in the city and on the farm. Molly's story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she's currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. Molly Yeh can now be seen starring in Girl Meets Farm on Food Network, where she explores her Jewish and Chinese heritage and shares recipes developed on her Midwest farm.
Jane Butel's Southwestern Kitchen
Owner of Jane Butel's Southwest Cooking School, voted "Best in the US" by several agencies including Bon Appetit Magazine. (active alumni of 3,000) Jane Butel: is the author of 22 cookbooks with six million copies sold and five bestsellers. Runs www.janebutelcooking.com with over 10,000 views per month. E-newsletter-5,000 opt-in subscribers Owner of Pecos Valley Spice Co. (PVSC) sells spices and gift sets via direct mail, department stores and gourmet stores-treasured source of pure SW chiles and ingredients. Former Les Dames D'Escoffier Board Member
Deep Run Roots
A landmark work of culinary storytelling with 250 recipes celebrating the flavors of North Carolina's coastal plain by Vivian Howard, star of PBS's A Chef's Life and Somewhere South. New York Times bestseller - IACP Cookbook of the Year This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that "will keep your soul fed for weeks" (Garden and Gun). In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include family favorites like Blueberry BBQ ChickenCreamed Collard-Stuffed PotatoesFried Yams with Five-Spice Maple Bacon CandyChicken and RiceCountry-Style Pork Ribs in Red Curry-Braised Watermelon And show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
Bacon
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts -- notably, bacon -- became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
Learn to Cook 25 Southern Classics 3 Ways
Jennifer Brul矇 is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then -- using similar ingredients or cooking techniques or both -- make two variations, one contemporary and one inspired by international tastes. Brul矇's line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to expand deliciously from there. The beauty of her approach is that it reflects how people really do learn to cook, resourcefully, creatively, and joyfully. Savor the Classic Chicken and Dumplings and next find yourself cooking Vegetarian Mushroom Stew with Sweet Potato Dumplings before whipping up Hungarian Chicken Paprikash with Dumplings.Featuring step-by-step instructions designed to teach basic cooking techniques, Brul矇 shows cooks how to whisk, chop, slice, simmer, saut矇, fry, bake, and roast their way to seventy-five wonderfully tasty dishes. The contemporary versions incorporate especially wholesome elements, such as unrefined grains and healthier fats, while the international versions offer popular global tastes. Color photographs of each dish illustrate the wide array of meats and fish, vegetables, side dishes, and desserts that can soon be on your table.
The Edible South
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.
A Midwest Gardener’s Cookbook
". . . speaks eloquently to anyone who resolves to live close to the earth, and to eat well and frugally." --Indianapolis Monthly"Marian Towne has done a superb--and witty--job!" --The Weedpatch GazetteThis marvelous cookbook, the product of 50 years of cookery according to seasonal principles, contains hundreds of recipes for more than 90 different fruits, vegetables, and herbs (including such wild crops as mulberries, pawpaws, and violets), locally grown and used at their peak of flavor and freshness. Take it with you as you stroll through the local farmer's market, or consult it after bringing in the harvest from your own garden.
What! No Chili!
This is a unique title from noted Texas author and storyteller, Rose-Mary Rumbley. Part travel guide, part cookbook and all intertwined in an entertaining story, Rose-Mary takes the reader to almost 50 Texas communities and explores the unique tastes and culture that help make Texas such a special state. Hank opens the Big Bite of Texas Caf矇, but it's a flop with no customers. He has left chili, the "official" Texas dish, off the menu. When Tammy Sue helps Hank whip up some super Texas chili, Hot Shot, also known as Cuisine Genie, pops out of the pot and gives them a personal tour of Texas food festivals. They visit the Onion Festival in Noonday, the East Texas town of Athens, home of the "inventor" of hamburgers, the Oatmeal Festival at-of course-Oatmeal, Texas, the town with the "crazy water," the apple, the corn, peanut, rice, and pumpkin festivals. Young and old alike get a great taste of Texas history with some meaty and little known facts about Texas towns. And if it's more than history you have a craving for, look in the back and find some interesting recipes-all using chili peppers.
Talk about Good!
This cookbook takes you on a journey through south Louisiana's traditions, cultural heritage, and the culinary artistries of Cajun food. With 790,000 copies sold, Talk About Good is in its 23rd printing and offers more than 1,200 cross-indexed recipes such as Snack Style Pickled Shrimp, United States Senate Bean Soup, Creole Eggs, Cheese Grits, Hot Tamale Pie, Fried Custard, and Boiled Cookies (no baking!).
Cook It in Cast Iron
Learn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.
My Nepenthe
"Nepenthe is a wonderful and dynamic business in an extraordinary location that provides for our family, and gives us the opportunity to serve our community and guests from around the world. To be stewards to such a unique property and to be able to share it with the rest of the world for generations to come is a great honor and privilege."--Kirk GafillIn celebration of Nepenthe Restaurant's 70th year--still today a favorite tourist destination on the scenic drive along Highway 1 to Big Sur, California--comes a new edition of My Nepenthe. This revised edition includes stories that capture the interesting history and people, natural disasters, myriad wild tales, delicious recipes, stunning photography, an updated family tree and timeline, and a new essay chronicling the last decade and the start of a new era. Written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family who opened Nepenthe in 1949, and their legacy as they preserve and manage it today.Perched on the breathtaking cliffs, 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. This legendary location is nestled among native oak trees historic log cabins (now faced by brick) that were once owned by Orson Welles and Rita Hayworth. The vibrant seventy-year history on the coast is brought to life through achival black-and-white and contemporary color photography by Sara Remington; a collection of eighty-five recipes from the Fassett family, the restaurant, and the caf矇; stories about the restaurant's past as a gathering place and noted bohemian haunt for artists and writers; and special sections on the filming of The Sandpiper (1965), which featured scenes from Nepenthe's iconic terrace, as well as Nepenthe's unique relationship with the renowned Pisoni winemaking family.Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters, then and now.
Top Secret Recipes Step-by-step
The #1 Bestselling Top Secret Recipes Series--With More Than 4 Million Books Sold! A full-color cookbook from America's Clone Recipe King For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes(R) Step-by-Step hacks: - KFC(R) Original Recipe(R) Fried Chicken and Cole Slaw - Cinnabon(R) Classic Cinnamon Roll - IKEA(R) Swedish Meatballs - Pinkberry(R) Original Frozen Yogurt - Raising Cane's(R) Chicken Fingers and Sauce - Arby's(R) Curly Fries - Lofthouse(R) Frosted Cookies - Wendy's(R) Chili - Panera Bread(R) Fuji Apple Chicken Salad - Starbucks(R) Cake Pops - Cafe Rio(R) Sweet Pork Barbacoa - McDonald's(R) McRib(R) Sandwich - The Melting Pot(R) Cheddar Cheese Fondue - P.F. Chang's(R) Chicken Lettuce Wraps - The Cheesecake Factory(R) Stuffed Mushrooms - Ben & Jerry's(R) Chocolate Chip Cookie Dough Ice Cream - Chick-fil-A(R) Chicken Sandwich - Chili's(R) Baby Back Ribs - Chipotle Mexican Grill(R) Adobo-Marinated Grilled Chicken & Steak - Cracker Barrel(R) Hash Brown Casserole - Mrs. Fields(R) Chocolate Chip Cookies - Ruth's Chris Steakhouse(R) Sweet Potato Casserole And over 100 more delicious dishes, from snacks and appetizers to entrees and desserts!
Gjelina
The ultimate California cookbook: 125+ rustic and delicious dishes from Los Angeles's most talked-about restaurant. Gjelina in Venice Beach, California, is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal, vegetable-centric New American menu created by talented chef Travis Lett. The Gjelina cookbook captures the vibe and allure of the restaurant with 125 easy-to-follow recipes for utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the original location burst onto the scene in 2008. Mouthwatering recipes include: Broccoli rabe pestoGrilled kale with shallot-yogurt dressing and toasted hazelnutsSmoked trout salad with grapefruit and avocadoMushroom toastBaby radishes with black olive and anchovy aioliRicotta gnocchi with cherry tomato pomodoroChickpea stew with tomato, turmeric, yogurt, and harissaSteaks with smoky tomato butter and cipolliniStrawberry-rhubarb polenta crispAnd much moreNamed to LAist's list of Essential Los Angeles Cookbooks and BookAuthority's 100 Best-Selling Food Books of All Time, Gjelina (the G is silent) is a gorgeous volume that features more than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. It is an irresistible gift or self-purchase for anyone who loves the art of food. DESTINATION DINING BROUGHT TO HOME COOKING: Much like cookbook best sellers from such popular dining destinations as Ottolenghi, Tartine, and The French Laundry, Gjelina is a cookbook for the way we want to eat now. ACCESSIBLE RECIPES: Translating these rustic delights from the page to the table is easy with recipes that are thoroughly explained and photographs that showcase the visual appeal of each dish. With sections on condiments; salads; pizzas and toasts; vegetables; pasta; soups, stews, and grains; meat; fish; and desserts, there is an incredible range of flavors and options to explore. ABOUT GJELINA: Named for founder Fran Camaj's mother, Gjelina opened in 2008 serving locally sourced, produce-forward food and becoming a staple in the Venice community. The original location continues to thrive while the business has evolved to include Gjelina Take Away, Gjusta Bakery, and Gjusta Goods in Venice. Their first East Coast outpost, Gjelina NY, is planned for a location in Soho. Perfect for: Recreational cooks of all skill levels Fans of the Gjelina Group's restaurantsBirthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook collectorsShelve alongside Malibu Farm Cookbook, Ottolenghi Flavor, Plenty, Chez Panisse Cooking, and Cook Beautiful
The Southerner's Cookbook
From Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in The Southerner's Cookbook tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, The Southerner's Cookbook is much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and futureNamed one of Eater's Best New Cookbooks for Fall 2015Selected as one of Vainty Fair's "18 Best New Cookbooks"
Come, You Taste
This cookbook brings together eclectic cuisines and enticing tales to honor the Iron Range of yesteryear through traditional dishes preserved and shared over the course of a century. Potica or kolache, sarma or braciole, lutefisk or baccala, fattigman or lefse--Minnesota's Iron Range has a culinary language all its own. The pursuit of rich iron ore in the early twentieth century drew workers who hailed from Finland, Sweden, Slovenia, Italy, and many other places, and as the men went to work in the mines, their families adjusted together to this new land. The immigrants' children, that first generation, grew up in multiethnic communities where grandmothers shared the bounty of their gardens and the products of their kitchens--and everyone savored a new mix of food traditions. Come, You Taste celebrates the cuisine of these numerous groups and features fond memories of neighborhoods now gone, of flavors and scents that mingled on a single block, of local entrepreneurs who lifted up old-world dishes like porketta and pasties and potica. Second-generation Iron Ranger B. J. Carpenter has collected stories and treasured recipes that will inspire modern cooks to explore this brand of Minnesota cuisine in their own kitchens. Whatever the name of the dish, whatever the ethnic connection, these breads and pastries, hearty mains, and tempting sides all fit the bill of "very good food."
Texas Is Chili Country
Texans love to eat, and one dish they can't get enough of is chili--so much so that chili con carne is Texas's state meal. This seemingly simple staple of Texan identity proves to be anything but, however. Beans or no beans? Beef, pork, or turkey? From a can or from scratch? Texas Is Chili Country is a brief look at the favored fare--its colorful history, its many incarnations, and the ways it has spread both across the country and the world. The history includes chuckwagon chili, the chili queens of San Antonio, the first attempts at canned chili, the development of chili societies and the subsequent rivalries between them, and the rise of chili cook-offs. And what would a book about chili be without recipes? There are no-fat recipes, vegan recipes, and recipes from Mexican-American cooks who have adapted this purely American food. Some have been tried, but many are taken on faith. Recipes are included from state celebrities such as Ladybird Johnson, Governor Ma Ferguson, and chili king Frank X. Tolbert.
Swamp Cookin’ With The River People
"Swamp Cooking with the River People" serves as a cookbook, a narrative, and a photographic journal all rolled into one. Within its pages, a plethora of images offers a captivating glimpse into the off-grid river life nestled in the heart of Louisiana's Honey Island Swamp. Additionally, you will discover the amusing tale of the Reunion of Gator and LouAnn, an exhilarating alligator rodeo, and the Elks Lodge Double Wedding, among other engaging narratives.It serves as an exceptional gift for cookbook aficionados, a delightful addition to your coffee table for leisurely reading, or a captivating conversation starter. Furthermore, if you are an avid fisherman or an outdoor enthusiast, you are certain to appreciate the recipes contained within as well!
Baked Alaska
Baked Alaska presents 72 recipes for favorite home-baked desserts enjoyed by people living in the North Country. Readers will discover a rich variety of recipes for muffins, cookies, steaming berry pies or cobblers, and much more. The book is highlighted with colorful illustrations and delightful Alaskan anecdotes.
