Ham
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume.Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way--brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
Fruit
Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest -- and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South -- from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast -- encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.
The Cookbook from Big Mama’s Kitchen
It has often been said, "Nothing can bring family and people together like food!" Well, you can indeed expect to experience soulful, soothing, and delicious cooking as you delight yourself, your family, and your friends when you prepare these wonderful meals and desserts. Get ready to experience: "The Cookbook: From Big Mama's Kitchen" with perfection as you follow her recipes/prescriptions "to the tee!" With this cookbook, you can sumptuously feast as she "describes and prescribes" her unique culinary specialties. By now, your mouth should be "watering" as you anticipate preparing each wonderful recipe (aka "prescription").Get Excited! Get Excited! Get Excited! as you open this "food vault" of love from a wonderful, joyful, MASTER CHEF who intentionally and passionately "LOVES COOKING!" When you prepare these amazing delicacies, remember you are privileged, special, and blessed to savor what is being passed down from generations for YOU and everyone to enjoy and experience!
The Cookbook from Big Mama's Kitchen
It has often been said, "Nothing can bring family and people together like food!" Well, you can indeed expect to experience soulful, soothing, and delicious cooking as you delight yourself, your family, and your friends when you prepare these wonderful meals and desserts. Get ready to experience: "The Cookbook: From Big Mama's Kitchen" with perfection as you follow her recipes/prescriptions "to the tee!" With this cookbook, you can sumptuously feast as she "describes and prescribes" her unique culinary specialties. By now, your mouth should be "watering" as you anticipate preparing each wonderful recipe (aka "prescription").Get Excited! Get Excited! Get Excited! as you open this "food vault" of love from a wonderful, joyful, MASTER CHEF who intentionally and passionately "LOVES COOKING!" When you prepare these amazing delicacies, remember you are privileged, special, and blessed to savor what is being passed down from generations for YOU and everyone to enjoy and experience!
American Favourite Recipes
This work has been selected as being culturally important, and is part of the knowledge base of civilization as we know it. From breakfast through brunch, lunch and dinner (with some sweet treats for dessert), the book is packed full of recipes and cooking techniques designed to help readers create their own unique American food experience.The value placed on the local diner cannot be overstated and their ethos is to be admired - honest cooking, delicious food and reasonable prices, accompanied by service with a smile!
Treating Vagus Nerve - Practical Guide - EXERCISES
Can't figure out why you always feel so exhausted and stressed?Do you have a sharp pain in the neck, shoulder, elbow and arm?Do you feel like you have no energy or motivation to do anything?If yes, then this book is the one you have been waiting for.Proper care and maintenance of your nerves is essential for optimal functionality. By neglecteding them, you run the risk of subpar performance in other areas of your life- like getting rid of that extra layer of fat covering your stomach.The key to a long and healthy life is keeping your Vagus Nerve stimulated. The Vagus Nerve is the longest nerve in your body, and it's responsible for respiration, blood pressure, digestion, heart rate, and emotions. If you keep it activated regularly, it will help renew and rejuvenate your body constantly.In this book, you'll learn how to use your vagus nerve to help you live a healthier life. You'll also discover how to utilize it to cure your body and alleviate symptoms of an illness. These activities will produce deep relaxation and make you feel better than you have in months!Here's just a little of what you'll discover inside: A detailed guide and instructions on how to do daily Vagus Nerve ExercisesEach Vagus Nerve Exercise is explained thoroughlyA great way to relieve stress, anxiety & depressionA great way to reduce muscle tension and associated aches & painsAnd Much More...So why wait? Get started today and feel the difference!Scroll up and click the "Buy Now" button to grab your copy!
VAGUS NERVE - Practical Guide To Stimulate Vagus Nerve, to Restore it and Making Sure To Keep it Healthy
Confused about what to eat to keep healthy your liver? Are you currently following a Cirrhosis diet or trying to find some Cirrhosis recipes?Are you concerned about the food you'll be allowed to eat and how to keep it interesting?This book, Healthy Liver For Life Cookbook has got cirrhosis-friendly Recipes for A Balanced and Healthy Diet, has been created for you, so that finding success with the Cirrhosis diet comes easy. Plus a little guide to help you understand better your condition and what you can do with it. Inside, you'll find a range of mouth-watering dishes that are quick and easy to prepare, but offer amazing taste at the same time, including: Your life can be easier in the kitchen even if you have no clue how to cook, you know that the air fryer oven is the answer to your prayers. Now you need only one thing...a good selection of tasty, quick, and easy recipes for any occasion to try alone, with friends or with family...free from guilt. Loren brings her passion to the game-changing kitchen. It has high- custom-designed cirrhosis recipes. In This Cookbook, Loren shares a bunch of the best recipes that work best for your health.This cookbook has perfect recipes for people who have a sweet tooth. There are also low-calorie desserts and breakfast in the book.
Ed Mitchell’s Barbeque
James Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North CarolinaNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the SouthEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
Cookin’ Cajun in the Bush
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Gullah Geechee Home Cooking
A New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook. Emily Meggett, the matriarch of Edisto Island, shares her recipes and the history of an essential American community. Emily Meggett was a celebrated Gullah Geechee chef and community leader from Edisto Island, South Carolina. Her rich culinary heritage shines through this beautiful cookbook, published shortly before her passing in her ninetieth year. Her recipes and stories have preserved and honored the Gullah Geechee culture, making her a revered figure in both her local community and beyond. Emily Meggett's Gullah food is rich and flavorful. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook has snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century, and some of their delicious and accessible recipes include: Shrimp and Grits with GravyOkra GumboMacaroni and CheeseBarbecue Ribs and SauceBlack-Eyed PeasChocolate Cream Pie Rich in both flavor and history, Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. The inspiring and warm photographs add to the joy bursting from Gullah Geechee Home Cooking.
The Food of Malaysia
Your all-in-one guide to authentic Malaysian flavors and recipes! Malaysian cuisine is an exciting blend of Malay, Chinese, Indian, Eurasian, and Nonya cooking. Author Wendy Hutton presents authentic recipes for all the most popular Malaysian dishes, from soups and salads to rice and noodle dishes. Each recipe features sumptuous color photos taken on location in Malaysia by Luca Invernizzi Tettoni, one of Asia's top photographers. The 62 unforgettable recipes in this book include: Chicken Curry PuffNonya Prawn Salad with Sweet Spicy DressingChilli Eggplant with BasilSpicy Kelantanese Barbecued ChickenBlack Pepper CrabPancakes with Sweet Coconut FillingAnd many more!In addition to unforgettable recipes, the book introduces you to the nation's diverse culinary traditions and the unique ingredients that make this cuisine so exciting. The Food of Malaysia's 62 easy-to-follow recipes include detailed descriptions of cooking methods, enabling you to reproduce the delicious flavors of Malaysia in your own kitchen!
Dukan Diet
Are you looking to lose weight and burn fat while improving your overall health? If you haven't heard of the Dukan Diet by now then chances are that you will real soon. Dukan diet is a diet plan which offers benefits to those who want to lose weight quickly. After the rapid losing of weight, there are still several steps available to maintain the weight loss started. This book contains a complete guide as to what the Dukan Diet is and whether it is the right diet for you to follow throughout your life in order to achieve your ideal weight and in maintaining a healthy lifestyle.If progress during this stage of the diet seems slow, don't be put off; it's a corner stone of the process and will help you to achieve your desired, healthy weight for life.
Spoken English Grammar Book
A new and modern way to learn English for students and general people because English is for all. 1. Practical and easy rules for grammar and translation. 2. A practice book for basic learners. 3. An English grammar book to learn English fast. 4. Daily used words, tests and exercises for practice with answers. This book will help the learners in: - Academic Exams Competitive Exams Interviews Confidence Level Job Skills Educational Performance Expanding Vocabulary Using Grammar in Real Life Reading, Writing, Listening and Speaking
Let's Get Cooking
Experience the creation of decadent recipes straight from the heart of freshly published cookbook author Chelle Lanier. Motivated by the artistic cooking spirit of both parents, Chef Chelle, places a modern spin on traditional cuisine by adding humor, Black culture, and easy-to-do steps for even the most inexperienced cook. Let's Get Cooking was made for beginners to gain a love for creating in the kitchen and to invite others into the atmosphere of something that brings people of all backgrounds together...FOOD!
Vegan Soul Foodie Recipe Guide
Dips, dressings, sauces, and gravy are like jewelry on a meal.They dress it up. They spice it up. They make a meal decadent. I love drippy, saucy, bubbly, creamy, tangy, sauces, dips, dressings, and gravy. These are not just decadent, they are packed with nutrients, fiber, and super foods.If you normally eat meat, you won't notice that these yummies are vegan. Not only are they tasty, they are super quick and easy to make. There is no reason not to try these easy, tasty, and healthy, dips, dressings, sauces, and gravy.Repurpose your food! Make dips, sauces, dressings, and gravy from ugly and bruised produce!What's great about making your own dips, dressings, sauces, and gravy, is that you can make them from ugly and bruised fruit and veggies. If you tomatoes get too soft for a sandwich, not worries. Make a pico de gallo or fire-roasted tomato sauce. Has your papaya gotten too mushy to eat in chunks? Make it into a beautiful sweet sauce that you can slather on a biscuit or use as an ice cream topping.These are filled with nutrients, super foods, and less saturated fats!I hope you enjoy these as much as I do. When I want to pack my family meals with a variety of aromatics, fruits, and veggies, I whip up my own dip, dressings, sauces, and gravy. Super easy, super healthy, and super tasty. Brooke Brimm, founder of the wildly popular, Vegan Sou Foodie brand and community.
The Unrivalled Cook-Book and Housekeeper’s Guide
The Unrivalled Cook-Book and Housekeeper's Guide is an unchanged, high-quality reprint of the original edition of 1886. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Kay’s Southern Cookbook
Southern cooking comes to a reality using this cookbook. The book will teach you how to cook comfort food the way that your ancestors used to! It takes just a little bit of your time and you don't have to be in the kitchen all day to produce a dish. I was born in Danville, Virginia, and I moved to New Jersey and then retired to Apex, NC. I enjoy cooking and experimenting with my ancestors dishes. It gives me joy to see the expression on individuals' faces when they bite into a succulent dish that is cooked by me.
Kay’s Southern Cookbook
Southern cooking comes to a reality using this cookbook. The book will teach you how to cook comfort food the way that your ancestors used to! It takes just a little bit of your time and you don't have to be in the kitchen all day to produce a dish. I was born in Danville, Virginia, and I moved to New Jersey and then retired to Apex, NC. I enjoy cooking and experimenting with my ancestors dishes. It gives me joy to see the expression on individuals' faces when they bite into a succulent dish that is cooked by me.
Recipes from Miss Daisy's - 25th Anniversary Edition
For twenty-five years Recipes from Miss Daisy's has been the cookbook of choice for the thousands of people who have enjoyed the warm hospitality and delicious food that were the hallmarks of Miss Daisy's Tearoom in Franklin and in the Green Hills area of Nashville, Tennessee. Now, in response to popular demand, a new edition of the "wonderful little yellow cookbook" has been lovingly prepared for those who have nearly worn out their well-thumbed copies as well as generations of Middle Tennesseans who will continue to enjoy it for years to come. The story of Miss Daisy's Tearoom is as interesting as the food served there. When Carter's Court in Franklin was still on the drawing board, the developers recognized the need for a place where ladies could come for lunch. When a turn-of-the-century house was moved there, people exclaimed, "That's got to be a tearoom," and so it was. The restaurant moved to Green Hills in 1982, expanding to a full-service restaurant, and returning to Franklin in 1986 as Daisy's of Carter's Court. The food in Recipes from Miss Daisy's is the same food that was served at the restaurants, plus some more wonderful dishes that no proper Southerner could resist. Turkey Divan, Buttermilk Pie, Congealed Cucumber Salad, Sally Lunn Muffins, Creamed Chicken, Festive Cranberry Salad, Marinated Carrots, Fudge Pie, Garden Tomato Stuffed with Tearoom Tuna Salad, Miss Daisy's Beef Casserole (a favorite!), and Tomato Aspic are among the Tearoom favorites that have become classic fare for Middle Tennesseans and across the South. Updated to include serving amounts and to clarify some of the original instructions, this 25th anniversary edition of Recipes from Miss Daisy's will earn a well-deserved place in kitchens and on cookbook shelves everywhere.
Latin American Street Food
From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone.Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.
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.
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.
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!
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
Kamado Joe Grill Cookbook 2022
Fire up your Kamado grill with the first all-encompassing guide to the wildly popular egg-shaped ceramic cooker that's upended the world of barbecue.Kamados are capable cookers and can handle practically any backyard grilling task you throw at them. A kamado grill can run rings around your ordinary gas grill. It also makes wood-fired cooking easy, a technique that yields incredibly delicious results.This cookbook Kamado Joe Grill Cookbook 2022 will help you smoke veggies, poultry, seafood, lamb, and beef, presenting you with a broad spectrum of smoked recipes based on essential ingredients and based on simple to follow instructions.Take your culinary to new levels with the Kamado Grill Cookbook!
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
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
Turkey and the Wolf
JAMES BEARD AWARD NOMINEE - NEW YORK TIMES BESTSELLER - A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf "Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!"--Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.
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.
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.
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.
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.
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!
