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I Am from Here
A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious. I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout.Bhatt vividly recounts the special meals cooked by his mother and grandmothers--vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas--and presents them alongside dishes he's shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices.Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.
The Complete Korean-American Cookbook
We all have favourite family recipes. Some have been carefully passed down through generations while others are hurriedly told over the phone after a younger family member has fled the nest. It can often be impossible to make the dish quite like it is in your memory; sometimes changes can be made on purpose or out of necessity, but no matter how it evolves over the years, the heart of the dish always remains. These Korean American recipes illustrate the way two different food cultures fused together create an inventive hybrid cuisine that tastes like home.
In Love with New York
In Love with New York is an irresistible combination of 50 delicious sweet and savory recipes and stories of epic romance. Take a carriage ride through Central Park or hail a yellow taxi and discover all the culinary delights that New York has to offer, from classic pastrami sandwiches and indulgent brunch dishes to the quintessential Cosmopolitan cocktail. Be inspired by the city that never sleeps and relive moments from classic films and TV series such as When Harry Met Sally and Sex and the City. In Love with New York will make you fall head over heels for the Big Apple.
Six California Kitchens
Winner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking category Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry. "Schmitt, the founder of California's famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won't want to miss this delectable page-turner."--Publishers Weekly Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients--a novel concept at the time. In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. PERSON OF NOTE: Sally Schmitt, who passed away just five days after her 90th birthday in 2022, was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. AMONG THE BEST COOKBOOKS THAT CAPTURE CALIFORNIA CUISINE: From a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world), this book was written, photographed, and designed by members of Sally's family. COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package--but they'll stay for the inspiring story and approachable recipes. Perfect for: Home cooks who cook locally and seasonally or enjoy California cuisine Foodies who collect regional cookbooks rich with history and visuals Shelve alongside Gjelina, Tartine, The Lost Kitchen, and Julia Child's My Life in France Fans of the French Laundry, Thomas Keller, Alice Waters, and David Chang
Belly Diet
The number of obese people is increasing quickly, many nutritionist and dietitian blame fast food for it as people eat more from fast food restaurants. Obesity itself is the major cause for many diseases such as heart problems, blood pressure issues, cholesterol problems etc. The choice is with the people whether they want to live a healthy life or just go along the way they are living. People who want to change their eating habits can still do it. All they need is the will power and a good diet plan.In this book, we look at all of the ways you can improve your own gut health, starting with the food you eat. My diet recommendations, meal plans, and recipes. In how o lose belly fat fast, we'll cover all the bases, giving you everything you need to know to make dramatic changes in your GI health, your weight, your belly fat, and your overall health. Belly fat increases your risk of heart disease, diabetes, and other chronic illnesses. With The Belly Fat Diet you can get rid of your belly fat permanently, and finally achieve the flat stomach you've always wanted. In his latest work, best-selling author blasts the myths surrounding belly fat.Ths book can help you understand belly fat better, and you will learn how you can start on the journey to losing belly fats. And you are on the way to happiness!
Dukan Diet
This book contains proven steps and strategies on how to lose weight in an efficient manner, burning all that extra fat.If you are interested in discovering a diet that actually works, do not hesitate to read this book until the very last paragraph. You will have the opportunity to find out useful information on the Dukan diet and how you can use it for a healthy lifestyle.Quick & Easy Dukan Diet is one of the few diets that actively addresses the problem that many veteran dieters face - that of losing weight successfully but being unable to maintain their new healthy weight in the long term. Following each stage of the Dukan Diet correctly will help to achieve this result and to do so with remarkably little effort. This Book Contains Effective Strategies And Easy Tips On How To Facilitate Yourself And Amaze The Guests By Preparing Delicious Dukan DietRecipes At Home And Unique Way Of Serving It. All The Recipes In This Book Are Quite Fun Making, Delicious, Healthy And Simple Recipes.
The Complete Cook’s Country TV Show Cookbook 15th Anniversary Edition Includes Season 15 Recipes
The Thoughtful Chef
The Thoughtful Chef is a culmination of eclectic recipes from over the last 20 of her 44 years of Lisa's professional cooking. It is also mostly gluten-free but can also be easily replaced with regular flour wherever it's used. As a child, Lisa always had an interest in cooking but never thought it would become her lifetime career. Her mother began involving her in the daily kitchen tasks at the age of 10, earning money by helping her prepare dinner, and by the time Lisa was 16 years old, she was shopping, meal planning, cooking, and all on a budget of 60 dollars a week for 4 people. Lisa's professional career began when she took a job as a waitress when she was 20 years old at The Good Earth in Westwood, California. She loved the high energy of the restaurant business and was immediately drawn to the professional kitchen. The head cook, Kevin McKenzie gave her a chance and Lisa never looked back. Lisa's need to be creative and physical at what she wanted to do in life was a priority and this satisfied these needs more than she ever dreamed it would.Lisa has cooked in some of the greatest restaurants in Los Angeles. As luck would have it, her first apprenticeship was at Ma Maison under Wolfgang Puck in 1979, the most infamous restaurant that catered mostly to the stars. This is where she fell in love with food. In 1980, Lisa went on to L'Orangerie, a very elegant and highly acclaimed restaurant, as her second apprenticeship. She then worked briefly under Ken Frank of La Toque in 1982, another highly acclaimed restaurant and well-known chef. Lisa's most notable job was when Kevin from The Good Earth tipped her off at an opening as a line cook at Spago, Sunset while finishing her last shift at La Toque. She ran over there as La Toque was only a few miles from Spago and got the job. Spago was hugely popular, boasting one of the first open kitchens in the country. After 2 years, Lisa became Wolfgang's head chef in 1986, her greatest accomplishment to date. "I loved the open kitchen because I could see the smiles on people's faces as they ate." Lisa says. Then in 1993, Lisa had an opportunity to open a restaurant in Malibu called, Bambu, as executive chef, and partner. Bambu and Lisa were an instant success from day one which also featured a sushi bar along with Lisa's eclectic, no fuss, farm to table, and healthy cuisine. While there, she won awards for one of the Top 100 Chef's in America, bringing innovative ideas into the new millennium, in 1995, 1996, and 1997. After Bambu, Lisa was discovered by Paul Newman in 1998, recruiting her to consult for Newman's Own, creating 2 sauces and writing 2 cookbooks for the company. After this, Lisa started Lucky Girl Catering in 2001, which became The Malibu Chef in 2005 and still going strong in 2022. She is also the creator and CEO of Butter Barn butter, a gluten free, non-gmo, grass-fed, organic cookie and brownie company, and sells her products online and at all Erewhon Markets in Los Angeles, as well as some healthier markets around the country."My passion for cooking and creating is a spiritual experience. It's a meditation that runs deep into my soul. I want the very best of my energy going into the food I cook for my clients, family, and friends. Many have said they feel better after eating my food which is the highest compliment anyone could ever give me. I hope this cookbook translates this feeling to you and your kitchen. I never wanted to look at my work as a job, and blessed as I am, I've never worked a day in my life."Lisa Stalvey-Coady
Fresh Mexican Cookbook
Bring the Authentic Taste and Flavors of Mexican Cuisine to Your Dining Table with Kitchen-Tested, Abuelita-Approved Recipes That Will Amaze Your Family, Friends, and Guests! Have you always wanted to prepare tasty Mexican meals right in your own kitchen, but are too intimidated to try? Do you want to try recipes from south of the border, but don't have much time to cook? Do you want to indulge in lavish Mexican meals without spending an arm and a leg at a fancy Mexican restaurant? If any of the above sounds like what you need help with, then this special Mexican cookbook is for you! In this cookbook, Juan Ruiz shows you how to explore the rich culinary history of Mexico without leaving your home. From spicy soups and stews to mouthwatering main courses and side dishes, this cookbook brings together Mexico's must scrumptious meals in one single cookbook. Inside the pages of Fresh Mexican Cookbook, you're going to discover: ● A crash guide to Mexican cooking: You're going to learn about the different culinary regions in Mexico as well as fundamental cooking techniques that any Mexican Abuelita would be proud of ● Tons of simple and authentic recipes: This special cookbook has a wide variety of Mexican dishes that are not only easy to prepare but taste absolutely amazing and will have everyone asking for second helpings ● Step-by-step cooking instructions: Each recipe in this cookbook has detailed cooking instructions with additional tips and tricks that will help you make amazing meals and save time in the kitchen ● Detailed nutritional information: Monitor your calorie consumption as well as micro and macronutrient intake with a complete nutritional profile for each dish in this cookbook ● ...and much more! Whether you're seriously craving famous Mexican classics, or you're a true culinary aficionado looking for new, little-known Mexican dishes, you don't need to cross the border to enjoy them as this complete cookbook has you covered! Ready to make tasty Mexican meals right in your kitchen? Scroll to the top of the page and click Buy Now button to get started TODAY!
Louisiana
Join retired chef Hunter Lee on a leisurely culinary stroll through the South and the very heart of Louisiana. This collection of recipes focuses on the foods of a region, age-old traditions, a people, and family. This is the first book in the Benwood's Surely Southern line by Lee. It is sure to kick-start an adventure that is as interesting and as unique as the culture, people, and families it embodies. Inside you will find an eclectic mix of old and new, traditional and not so traditional, but all created to please the taste buds and give readers a look into the true Southern table.Remember, "treat your kitchen, treat yourself"--Chef Hunter Lee1
The Everlasting Meal Cookbook
* A James Beard Award Nominee * * A National Bestseller * Named a Best Book of the Year by Financial Times, Los Angeles Times, Wired, Smithsonian, Publishers Weekly, and more * Award-winning author Tamar Adler's inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all leftovers--perfect for solo meals or for feeding the whole family. Food waste is a serious issue--nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use everything we buy, and when it comes to leftovers we're stuck. Tamar Adler can help--her area of culinary expertise is finding delicious destinies for leftovers. Whether it's extra potatoes or meat, citrus peels or cold rice, a few final olives in a jar or the end of a piece of cheese, she has an appetizing solution. The Everlasting Meal Cookbook offers more than 1,500 easy and creative ideas for nearly every kind of leftover. Now you can easily transform a leftover burrito into a lunch of fried rice, or stale breakfast donuts into bread pudding. These inspiring and tasty recipes don't require any precise measurements, making this cookbook a go-to resource for when your kitchen seems full of meal endings with no clear meal beginnings. From applesauce to truffles, potato chip crumbs to cabbage--this comprehensive guide makes it easy to find a use for all everything. Sensible, frugal, and consistently delicious, the recipes in The Everlasting Meal Cookbook allow you to prepare meals with economy and grace, making this a vital resource for every home cook.
Grain and Fire
While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions--Indigenous American, European, and African--collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition.Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
Please Wait to Be Tasted
A 2023 JAMES BEARD AWARD FINALIST AN AIGA "50 BOOKS 50 COVERS" WINNER Foreword by Grammy-winning singer-songwriter Meshell Ndegeocello. Home cooks will love serving up bold-flavored tropical comfort food from Please Wait to Be Tasted, the first cookbook from Lil' Deb's Oasis, the James Beard Award-nominated hotspot in Hudson, New York. More than a recipe collection, it's a big-hearted celebration of food, love, and community. For flavor-craving, art-loving, community-celebrating home cooks, Please Wait to Be Tasted serves up tropical comfort recipes, alongside musings on wine, music, love, sex, friendship, and fashion. At Lil' Deb's Oasis in the Hudson Valley of New York, chefs Carla Kaya Perez-Gallardo and Hannah Black, both art school graduates, have created a bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to "hot, sticky, juicy, moist fever dreams of flavor." Their recipes mesh respect for cultural traditions with a twist: Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more. With "Please Wait to be Tasted" (a phrase featured in the restaurant's waiting area), you can bring these recipes home. In addition to some seventy recipes, Please Wait to Be Tasted shares the knowledge and love that go into making memorable meals at Lil' Deb's Oasis: essays on the restaurant's beginnings and the chefs' navigation of the colonial histories entangled in their recipes' origins; tips on techniques, tools, and pantry; and lessons on how to eat well together.
Beat That! Cookbook
In BEAT THIS!, Hodgman taunted readers: "Are your recipes better than mine? I can't believe it. But if you think your potato salad will make me lie down and dry with shame, send in the recipe." Now Hodgeman presents the winners - including a potato salad that did beat hers. Chockablock with Hodgman's witticisms and pronouncements, this book will have readers laughing aloud as they turn out unbeatable dishes.
The Minnesota Ethnic Food Book
The classic guide to the traditional foods and foodways of Minnesota's major ethnic groups, with more than 150 kitchen-tested recipes.
Nebraska Pioneer Cookbook
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic-you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived-industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs-and plenty of food for thought for social historians. Kay Graber is managing editor emeritus of the University of Nebraska Press.
Edible North Carolina
Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists--along with photographer Baxter Miller-- to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland--and highlighting community and state efforts toward fundamental solutions--Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans.Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl.
Watermelon and Red Birds
The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor--who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs--Juneteenth celebrations. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.
Cooking for the Culture
Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
Down Home Cooking
The Down Home Cooking: Ward Family Recipes cookbook is more than just another collection of recipes - it is a tribute to the rich history of southern cooking, family traditions, treasured memories, and the art of preparing good food. In Down Home Cooking, you will find the basic methods of cooking, such as simple substitutions, measuring equivalents, food safety and pro tips which are clearly explained. Once you know the reasons behind the methods, you will have the confidence and ability to tackle any recipe in the book or try out your own recipes. The wonderful collection of recipes in the book is invaluable for both the beginner and the experienced cook to pass down to future generations on how to prepare delicious food. Jacquelyn Ward Gibson is a Professor Emeritus at the University of Florida Institute of Food and Agricultural Sciences. She was born in Birmingham Alabama, where she grew up around many amazing cooks. Those influences inspired her to attend Tuskegee University. At Tuskegee she received a Bachelor of Science degree in Food Administration and a Master of Science degree in Public Health Nutrition. Her professional career began when she moved to Miami, Florida, where she worked as an Extension Agent in the area of Family and Consumer Sciences for 26 years. Additionally, Jacquelyn had a parallel career as co-owner of Royale Catering Services with her husband, Richard for several years. Cover design by Gibson Creative, Inc., Food styling and photography by CAT On Table.
Down Home Cooking
The Down Home Cooking: Ward Family Recipes cookbook is more than just another collection of recipes - it is a tribute to the rich history of southern cooking, family traditions, treasured memories, and the art of preparing good food. In Down Home Cooking, you will find the basic methods of cooking, such as simple substitutions, measuring equivalents, food safety and pro tips which are clearly explained. Once you know the reasons behind the methods, you will have the confidence and ability to tackle any recipe in the book or try out your own recipes. The wonderful collection of recipes in the book is invaluable for both the beginner and the experienced cook to pass down to future generations on how to prepare delicious food. Jacquelyn Ward Gibson is a Professor Emeritus at the University of Florida Institute of Food and Agricultural Sciences. She was born in Birmingham Alabama, where she grew up around many amazing cooks. Those influences inspired her to attend Tuskegee University. At Tuskegee she received a Bachelor of Science degree in Food Administration and a Master of Science degree in Public Health Nutrition. Her professional career began when she moved to Miami, Florida, where she worked as an Extension Agent in the area of Family and Consumer Sciences for 26 years. Additionally, Jacquelyn had a parallel career as co-owner of Royale Catering Services with her husband, Richard for several years. Cover design by Gibson Creative, Inc., Food styling and photography by CAT On Table.
Glass House Restaurant Recipes
Inside "Glass House Restaurant Recipes" you will find all the delicious menu items that the Glass House Fan loved and misses! Chef Earl took his former menu and shared his secrets with the world. Along with these delicious recipes are behind-the-scenes stories and history of the Glass House Restaurant. It's a unique insight to the "real" world of the restaurant business along with heart-warming stories. Even if you never ate at the restaurant this cookbook is still a great one to add to your collection.
Charleston Receipts
Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. Inside, you'll find classic recipes such as Sweet and Sour Pork, Charleston Gumbo, Angel Food Charlotte Russe Cake, and Sweet Green Tomato Pickle. This classic cookbook is a must-have for any collector! Now available in new format-hardcover with concealed wire-o, see ISBN 9780960785483.
Table Set Cooking with Tamika Scott
Award-winning singer, songwriter, actress, entrepreneur, and philanthropist, Tamika Scott is now adding author to her many distinguished titles!"This food was Delicious! Von Scales and I enjoyed it immensely!" - Trina BraxtonTamika Scott has been entertaining the world for over 25 years as an award-winning singer, songwriter, dancer, actress, entrepreneur, and philanthropist. Now, "The Voice of Soul" adds the title of published author to her repertoire. Cooking with Tamika Scott is filled with delicious and easy-to-follow recipes for you and your family to enjoy. The COVID-19 pandemic ushered in a new reality for so many people worldwide. Without access to their favorite eatery or the ability to fellowship with loved ones, Tamika and her family had to learn how to survive and thrive. So, she took on the challenge of making great meals at a higher frequency for her family while still being a woman on the move. In Cooking with Tamika Scott, Tamika, a devoted wife, respectful daughter, great mother, and "Glam-Ma," also shares funny and heartfelt stories from her personal life, taking us on a memorable journey from her childhood. From cooking with her mother and fishing with her father to creating healthy meal options on the road with her multi-platinum singing group XSCAPE, Tamika has perfected the art of cooking and is now excited to share her curated collection with the world. Bring your appetite and take this journey with Tamika as she invites you into her Southern kitchen. On this tasty trip, you will find fantastic food recipes made with easy-to-find ingredients, and when it's time for Just Kickin' It, Tamika has lip teasing beverage recipes and a little something for your sweet tooth. Cooking With Tamika captures precious moments with the stories, recipes, and images of "The Voice of Soul" and her family that will touch your heart and leave a taste of the south in your mouth!
Good Things to Eat, as Suggested by Rufus; A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
The book "" Good Things to Eat, as Suggested by Rufus; A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. "" has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies and hence the text is clear and readable.
Michele’s Southern Yum Cookbook
This cookbook is a love letter to those whose hearts sing loudest int he kitchen.Comfort food is an unforgettable, powerful expression of love. A single bite of potato salad can transport s back to a warm 4th of July where we stood with friends and family close by, watching fireworks explode in the sky.These recipes are more than simple and delicious step-by-step meals to impress. They are memories in the making with every bite, precious moments yet to be made.A great meal should be carefully orchestrated and lovingly planned by filling the air with heavenly smells of fresh bread and baked chicken coming from a warm oven. Wow them with a beautifully set table. Showcase visions of what's to come with an array of decadent desserts artfully displayed nearby. It's more than just comfort food. It's your love language in full bloom.This cookbook is designed for anyone who may need a little extra mama hand holding along the way. It is for those who passionately long to create the kind of "Southern Yum" experience that is sure to inspire timeless memories that fill the soul and leave them coming back for more.You've got this darlin'.Bon Appetite ya'll!"May you bask in the joy you createWith every Southern Yum morsel on their plate."Blessings, Michele E. Mathews
Southern Soul Bistro Nola
Recipes by Kim Marie Thompson. Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations. In this book, you will find delicious New Orleans recipes for those interested in creating cajun creole dishes. This book is for beginners and intermediate cooks, you will find that the recipes are easy to create. Kim has been cooking since the age of eleven, and she has over forty four years of experience in cooking. One of her secrets in creating these delicious dishes is that she uses fresh products, never precut or frozen.
PowerXL Air Fryer Pro Cookbook 2022
Cooking fantastic recipes with your PowerXL Air Fryer Pro has never been so easy!Eat healthy and tasty meals with your PowerXL Air Fryer on a budget!For the recipes, you will find: Breakfast RecipesSnacksMeat: Beef, Lamb, and PorkPoultryVegetarianFish and SeafoodDesserts and AppetizersGet Your Copy Today!
Air Fryer Cookbook 2022
Air Fryer Cookbook 2022200 Air Fryer Recipes to Enjoy Quick, Easy, and Affordable Meals!Air frying makes it quick and easy to cook up delicious fried or roasted foods the whole family will love-with virtually no oil!A huge collection of delicious Air Fryer recipes to enjoy your favorite fried meals in a healthier way without sacrificing their taste!A practical guide to help you make the most of your Air Fryer, save time, and discover a wide range of mouth-watering, tasteful meals for you to prepare at home with no hassle! Choose between tons of cost-effective meals that the entire family can enjoy!Get a copy of this Complete Air Fryer Recipes Cookbook and enjoy crunchy and easy meals!
Keto Air Fryer Cookbook
Master Your Air Fryer With Easy & Delicious Low-Carb Recipes To Heal Your Body, Lose Weight & Regain Confidence!The Air Fryer allows you to cook ketogenic-friendly meals that are not too greasy to your taste buds. It can be used to make satisfying, whole-food dishes for every meal from breakfast to dinner, appetizers, to side dishes and desserts, and of course, great snacks. With this guide, you'll discover how perfectly the air-fryer fits into your keto diet!Air Fryer is a better and healthier alternative to deep-frying.With this book as your ultimate guide, you'll prepare air-fried low-carb recipes that are not only healthy but also delicious.In this cookbook you will learn: A guide to air frying that offers tips for getting started and troubleshooting your air fryer, plus handy charts for guiding timing and temperature.Snacks and Side Dishes prepared by Vegetables and Vegetarian air fryer recipes that can be prepared for any meal of the day.Tantalize every taste―Choose from a wide range of vegetarian, meat, fish, and poultry meals, including variations on your family's favorite recipes that adults and kids will love.Heart healthy guarantee―This is the only air fryer cookbook that adheres to the low salt, low fat guidelines of the American Heart Association.750 keto air fryer Recipes for Breakfast, Appetizers and Snacks, Beef, Chicken, Fish and Seafood, Vegetables, Dessert and much moreNutritional information―Get more tips on heart-healthy eating, and find out how much salt and fat each recipe saves you.Get it now and do yourself a big favor! Get the best keto air fryer recipes book and you will love it! ★Don't hesitate any more, click the button "BUY NOW" and try to cook whatever you want to eat in this Keto Air Fryer Cookbook.
Shore Good
This cookbook is a collection of recipes regional to the Eastern Shore, Maryland. The Eastern Shore is well-known for the seafood of the Chesapeake Bay such as oysters, crabs, and fish and the wild game that is so plentiful. There is also a little history, which is so prevalent in the area, dating back to the 1600s. This book has some new and old recipes found around the shore that have been loved by so many and wanted to be shared with you.
Every-Day Cook-Book
With hints on "physical well being," including curing women's headaches and posture, Miss Neill's 1889 work is much more than a basic cookbook. This work provides hints and recipes for wholesome meals created on limited means.
The Ultimate Homemade Pizza Cookbook
Learn to make perfect pizzas at home with this cookbook featuring nearly one hundred classic and creative recipes to suit anyone's taste!The Ultimate Homemade Pizza Recipes - The Best Homemade Pizza Cookbook that Delights Your Taste BudsYou'll get a variety of pizza recipes, as well as more dough types and more sauce variants, to help you construct professional-looking pizzas.Everyone deserves great pizza-and with this book, you can finally have it!
The Ultimate Pizza Cookbook
Learn the surprisingly simple secrets for creating fragrant crusts, mouthwatering sauces and tasty toppings for great pizzas from your home oven.Make pizza night every night with a basic dough recipe, unexpected topping combinations, and complementary side dishes.Once you master the basics of the pizza doughs and sauces, you'll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat, and guaranteed to transport you to the vibrant streets of Italy-you'll want every night to be "pizza night"!
Homestead Recipes
From the author of Surprise-Inside Cakes and the hugely popular I Am Homesteader and I Am Baker blogs--a book filled with sass, charm, and 110 tried-and-true home-cooked favorite recipes that shine whether you're a megamart devotee or a garden-to-table enthusiast.With 75 chickens, 25 ducks, 5 guinea hens, and a 1/2-acre garden on her Minnesota homestead, Amanda Rettke and her family have dedicated themselves to learning about the land and feeding everyone who steps foot on it, from beloved friends to delivery drivers. After pleasing many sweet teeth with recipes from her popular I Am Baker blog, Amanda opens up more of her kitchen to share how her family eats on a daily basis. All of her 110 recipes are accessible regardless of how close to the land you live, with a combination of ingredients you can grow at home (but don't have to) and store-bought staples. A small-town smart-aleck, Amanda pairs her recipes with sassy commentary and food and homestead photos as beautiful as her famous desserts. She'll make you feel right at home with practical, easy methods and real ingredients that give you incredible flavor.Amanda has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies. She even has an entire chapter dedicated to zucchini recipes, as every Midwesterner with a garden has been subjected to Zucchini-pocalypse--that moment when you can't even give away the bounteous green deluge. Homestead Recipes is sure to please, with Amanda's no-fail versions of delicious, unmistakably Midwestern staple recipes, including: Tater Tot HotdishBacon Stuffed MushroomsSkillet Hamburger NachosBuffalo Stuffed ChickenRoasted Asparagus Puff PastryZucchini Corn ChowderButterscotch BarsCream Cheese Pound CakeAmanda invites you into her kitchen, garden, and family with this eagerly awaited, down-to-earth cookbook.
Homemade Pizza Cookbook 2022
Everyone loves pizza, right? Saver of parties, empty fridges and hangovers the world over - pizza has come to the rescue of the human race more times than is worth counting. So, if you can't imagine your world without dough, cheese and tomato, then this is the book for you.For many families, pizza night at home means greasy, expensive pizza that takes an hour or longer to be delivered. Let's Make Pizza! changes all of that by making family pizza night what it should be―delicious, fun, and easy!Bring the family together by saying Let's Make Pizza! and create some memorable moments in the kitchen tonight.
The Ultimate Pizza Cookbook 2022
Learn the surprisingly simple secrets for creating fragrant crusts, mouthwatering sauces and tasty toppings for great pizzas from your home oven.Make pizza night every night with a basic dough recipe, unexpected topping combinations, and complementary side dishes.Once you master the basics of the pizza doughs and sauces, you'll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat, and guaranteed to transport you to the vibrant streets of Italy-you'll want every night to be "pizza night"!
Pizza Cookbook
A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With Pizza Cookbook 2022, you'll make the best pizza of your life.I really hope that each book in the series will be always your best friend in your little kitchen.Let's live happily and cook main dish every day!Enjoy the book.
