Sallie Ann Robinson's Kitchen
In her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.The Gullah of Daufuskie and the surrounding Sea Islands--descendants of enslaved West Africans and mostly isolated from the mainland--depended on hunting, fishing, and gardening. Robinson's recipes are passed down through generations living off the land, and her lively stories capture "the island ways of doin." She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, 'Fuskie Shrimp and Blue Crab Burger, and Saut矇ed Cabbage with Sweet Onion.As memories of this traditional way of life fade, Sallie Ann Robinson's Kitchen helps preserve the food, culture, and community of Daufuskie and the Sea Islands.
Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before
Originally published in 1913, this book contains a lovely collection of classic recipes, just like mother or grandma used to make. Including such delicious dishes as 'Huckleberry Cake', Potted Beef', 'Boston Baked Beans' and 'Pumpkin Pie', this book is a wonderful addition to anyone's recipe collection, allowing you to create dishes that will take you straight back to the past. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Portland, Oregon Chef’s Table
Portland, Oregon Chef's Table celebrates the food and culture of what the New York Times calls the city's "Golden Age" of dining and drinking. The city's food scene--largely a celebration of the farm-to-table movement--has grown and evolved tremendously in the last five years, with an abundance of local farms, fisheries, and small beef, lamb, and pork producers providing the city's iconic restaurants with a wide array of locally-grown deliciousness. Portland, Oregon Chef's Table is the first cookbook to gather Portland's top chefs and restaurants under one cover. With over seventy recipes for the home cook from more than sixty of the city's most celebrated restaurants and showcasing stunning full-color photos from award-winning photographer Bruce Wolf, featuring mouth-watering dishes, famous chefs, and lots of local flavor, Portland, Oregon Chef's Table is the ultimate gift and keepsake cookbook for both the tourist and the Portland local.
Austin Chef’s Table
Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city's best Vietnamese and Korean cuisine. Austin Chef's Table is the first cookbook to gather Austin's best chefs and restaurants under one cover. Including a signature "at home" recipe from more than fifty iconic dining establishments, the book is a celebration of the city's creative food scene. Full-color photos throughout capture Austin's eclectic eateries and highlight fabulous dishes and famous chefs.
Denver & Boulder Chef's Table
Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink. Ruggedness is a given: the cowboys and outlaws of the old Wild West have their modern-day equivalents in chefs and back-to-the-land enthusiasts who forage for forest mushrooms when they're not tending to their beehives and chicken coops. This sense of adventure and emphasis on locally-sourced ingredients is imparted on every plate served in Denver and Boulder's restaurants and eateries. Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains. Denver & Boulder Chef's Table gathers the cities' best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region's most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.
Korean BBQ & Japanese Grills
In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue - the techniques, philosophy and historical roots.He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated bulgogi bowls, there's a whole host of delicious dishes, as well as complementary umami-rich sauces and sumptuous sides to be enjoyed.Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. There are also guides on how to cut the meat, source your ingredients and, for an authentic experience, the best table grills to use that are simple, portable and so cheap that anyone can have a feast - anywhere.The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime.Chapters include: Yakitori/grilled chickenYakiniku/grilled meatKorean BBQIzakaya/bar snacks
Latina Lite Cooking
Entertaining, practical, and informative, "Latina Lite Cooking" provides 200 recipes for low-fat yet delicious fare from the cuisines of Mexico, Puerto Rico, Cuba, Spain, and all of Latin America, plus the author's state-of-the-art weight reduction plan and her unique message of self-empowerment.A.
Don't Count the Tortillas
From an early age, Chef Ad獺n Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. "Don't Count the Tortillas" offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community--one bound by shared memories of the art that this book honors.
Intermittent Fasting 16/8
Are you interested in a weight loss program that has been proven to work? Have you tried multiple diets in the past and failed every time? Are you sick and tired of not being able to get the body you want?✔ If you're nodding your head, then you've come to the right place. You have probably heard about intermittent fasting and that it has yielded positive results for thousands of people in the past. Scientific data has already proven this.Yet, you are not sure how to get started, where to start, when to eat, which program to follow, and, of course, what to eat.If this is you, don't fret. Why do you need to choose this particular book? How does this book differ from the rest?In this book, you'll discover a complete guide to what you should eat, the single most powerful math trick that will help you lose weight quickly and how much you should eat.I'll share with you some of the most important reasons why the intermittent fasting diet plays such a crucial role in getting your body on track and to lose weight in a healthy way. For those who do not know much about intermittent fasting, apart from the fact that it has helped a lot of people lose weight.I'll also give you a brief overview of how to determine what you should eat for the goal that you have in mind, and give you an overview of various options that you can choose from when it comes to preparing meals (that are delicious, by the way).Here are just some of the many concepts You'll learn inside: What is The 16:8 Method and Why It is Perfect for BeginnersThe 16/8 Method Step-by-StepThe Benefits of 16:8 Intermittent Fasting for Your HealthHacks to SuccessHow to Lose Weight and Burning FatExtra Tips To Get The Most Out Of Intermittent Fasting30-day Intermittent Fasting Meal Plan25 Intermittent Fasting Recipesand Much More... ATTENTION: this book not only provides you with exciting and delicious recipes, but also the science that is behind this amazing weight loss program.What are you waiting for? scroll up and click "add to cart"
California
California: Living + Eating is a glorious celebration of Californian food, looking at its history and origins and journeying through the state's varied landscape, from Sonoma's rolling vineyards to the deserts of Palm Springs, via the foodie hotspots of San Francisco and Los Angeles. Over 80 recipes capture the heart of the Californian spirit, with chapters covering a bright array of sweet and savory brunch dishes including Whipped Ricotta on Toast with Blackberry Jam and Breakfast Burritos with Cheddar Scramble and Coriander Salsa. Colorful salads and light meals, such as Salmon, Citrus Kale and Black Rice Salad, are ideal for everyday eating, while the likes of Roast Chicken with Grapes, Onions and Sourdough, followed by stunning Cherry and Almond Galette are perfect for weekend entertaining. Recipes are designed to be accessible to all home cooks, with a focus on seasonality and good-quality produce.
Great Chefs of the South
You'll find it simple to add the flavors of the Old -- and New -- South with the step-by-step instructions designed for the home kitchen. Recipes from the Great Chefs in Atlanta, Miami, Tampa, Charleston, Memphis, Birmingham, Orlando, Louisville, New Orleans, Savannah, Pawleys Island, Nashville, Amelia Island, Durham, and 16 other Southern cities in 9 states.
The Sunshine State Cookbook
Part deep-South, part subtropical, part Latin, part everywhere that its immigrants have come from, Florida is unique in its variety. And Florida's kitchens reflect this delicious diversity.In this collection you will find easy-to-follow recipes that range from the comforting to the fantastical. You will become acquainted with the exotic fruits and vegetables found in the Sunshine State, get tips on the proper ways to handle and prepare seafood, and find new ways to liven up familiar vegetables and meats.Try papaya as a vegetable, baked while still greenServe a juicy pineapple dessert, baked with rum and flamingTreat yourself to a luscious conch chowder or curried lobsterCook chicken strips inside a fresh coconut for a taste you never imaginedWhether you're a Florida visitor, newcomer, or resident, let gourmet cook George S. Fichter tempt your palate, and join The Sunshine State Cookbook's celebration of Florida's plenty.
Bruce Moffett Cooks
A native New Englander, chef Bruce Moffett fell in love with the South. Founding chef of three Charlotte restaurants--Barrington's, Good Food on Montford, and Stagioni--Moffett is known for creating dishes inspired by both New England and southern culinary traditions. With the simple, compelling aim of making people happy through his cooking, the chef builds immense flavors in every morsel he prepares and serves--and in this lavishly illustrated cookbook he shows you how to do the same.From small plates of Pickled Butternut Squash Ribbons to Creamy Spring Onion Soup, the meal you make will start out beautifully. Recipes provide step-by-step directions for cooking entire composed dinners, from Pecan-Crusted Lamb with Chipotle BBQ Sauce and Sweet Potatoes to Swordfish with Summer Succotash. Among the book's 120 recipes are irresistible soups, salads, pizza, pasta, vegetable dishes, breads, and desserts. When he arrived in Charlotte almost twenty years ago, Moffett became one of the first chefs there to establish creative, long-term relationships with local farms and purveyors. In his book, written with Keia Mastrianni, he shines a spotlight on the North Carolina producers who provide many of the beautiful ingredients featured daily in his restaurants.
Cooking Alaskan
A classic collection of over 1,400 Alaskan recipes to delight those who love the North's traditional fare.Cooking Alaskan is an effort to organize and to share what we have learned about how Alaskan cooks use Alaskan foods ... plus a little. For the most part, the major ingredient of its recipes is Alaskan grown or bred. The great abundance and variety of that home-grown food is represented in the first three books of the volume.
Arkansas Food
What is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. Arkansas Food: The A to Z of Eating in The Natural State is the culmination of that research, laid out in a handy glossary including everything from apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn, yellow and cushaw squash and Bradley County Pink tomatoes. Celebrate Arkansas food brands with broad appeal, such as Cavender's Greek Seasoning, Grapette soda, Mountain Valley Water and Petit Jean smoked meats. Taste flavors from legendary restaurants, including Wayne Shadden's barbecue sauce. Coy's Steak House salad dressing, Cotham's Mercantile's fried green tomatoes, and the Venesian Inn's Italian salad. Learn about hunting duck and deer, why fried chicken and spaghetti are served together in the Ozarks, how to tell the difference between the two types of buffalo and how to pronounce the word "crappie." With more than 130 Arkansas recipes, 450 full color photographs and over 300 topics, you'll be sure to crave what The Natural State brings to the table.
Out of Old Maine Kitchens
Out of Old Maine Kitchens tells the story of the state's early inhabitants through the foods they prepared. Feast on dozens of photographs, more than 80 recipes and countless recollections. From the campfires of the rugged explorers and the outdoor kitchens of the early settlers, to the bread ovens of the immigrants who set down roots in the state, Maine residents of all stripes have contributed to a rich culinary heritage. They bring to the table a delectable spread of culturally diverse dishes, adapted to the local landscape and influenced by a determination to survive, and then thrive, on food from the forest, rivers, lakes, and rocky soil. The tastes and aromas of those early kitchens come to life on pages filled with memories, hand-written recipes, and colourful images from bygone days. Savour the stories, pictures, and flavours from Out of Old Maine Kitchens.
From My Mother’s Hands
From My Mother's Hands celebrates the positive roles mothers can play in the lives of daughters. In a collection of poignant memoirs crafted from interviews with thirty-three notable Texas women, Susie Kelly Flatau weaves a tapestry of intimate memories.
Carla Hall's Soul Food
Beloved TV chef (ABC's Emmy Award-winning The Chew and fan favorite on Bravo's Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine.In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken.From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of.Recipes include: Cracked Shrimp with Comeback SauceGhanaian Peanut Beef Stew with Onions and CeleryCaribbean Smothered Chicken with Coconut, Lime, and ChilesRoasted Cauliflower with Raisins and Lemon-Pepper MilletField Peas with Country HamChunky Tomato Soup with Roasted Okra RoundsSweet Potato Pudding with ClementinesPoured Caramel CakeWith Carla Hall's Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.
Navajo Corn Recipes
This illustrated book includes 20 authentic traditional Navajo corn recipes. It is a unique and never before published resource about traditional corn food. Historic cooking utensils are introduced and basic traditional cooking methods are clearly explained at the beginning, step by step. For example: you will learn to make juniper ashes. All food items are labeled in Din矇 Bizaad (Navajo Language) and in English. Historical context of how and when food was prepared is also provided. You will find a wealth of information about Navajo food preparation and will be able to follow the recipes yourself at home. This book wants to contribute to the revitalization of a diet that has proven itself for hundreds of years. It is based on unique traditions that have their roots on this continent dating back thousands of years. We can learn from an intuitive food wisdom of the people who lived on this continent before us.
West Coast Wild
Bob Elliott grew up on Vancouver Island, BC. His family were fishermen, and when he was fifteen, he skipped school to go commercial fishing for the first time. He learned to cook by default - the regular cook on the boat quit, and so began a lifetime love for seafood and cooking. This is a collection of recipes and stories from family life and his career on the ocean.
Korean Home Cooking
"Korean Home Cooking is a revelation. It is an education in Korean cuisine and a roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook's bookshelf." --Peter Meehan, author, founder of Lucky Peach Sohui Kim is the Brooklyn-based owner and chef of three successful and popular restaurants: The Good Fork, Gage & Tollner, and Insa, a restaurant dedicated to the Korean food she grew up with. In Korean Home Cooking, she shares the authentic Korean flavors found in the dishes at Insa and her favorite family recipes. Kim is well-regarded for her classic recipes, popular restaurants, and the ease and agility she has with making her food taste delicious. With 100 recipes, her book Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for: KimcheeCrisp mung bean pancakesSeaweed soupSpicy chicken stewJapchae noodles Soondae (blood sausage)Yuk hwe (beef tartare)And dozens more Kim writes in her introduction, "The greatest compliment I have received about my cooking was from my mom and aunt, who told me right before I opened the restaurant that I have good sohn mat. A Korean cook's talent is measured in her sohn mat: The literal translation is 'taste of the hand.' Someone who has a good sohn mat has a deft hand with seasonings, yes, but is also someone who was born with a passion for food. . . . I want to introduce you to the seasonal, the homemade, the sewed and the pickled, the real Korean way of cooking, all made with as much sohn mat as I can muster." With Sohui Kim's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking--written with James Beard Award-winning journalist Rachel Wharton--brings rich cultural traditions into your home kitchen. "If you're looking to further develop your sohn mat, or 'taste of the hand, ' this book is a must-have." ―Saveur
California Cookbook
From San Francisco To Los Angeles. Taste California. Get your copy of the best and most unique California recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on California. The California Cookbook is a complete set of simple but very unique California recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the California Recipes You Will Learn: Plum Tomato & Crab PizzaFolsom Rice BowlsChino's ChiliCrispy TofuCorn Cakes CaliforniaAmerican Corn DogsCurried Spinach with ChickenCalifornia Mock Cake PopsMixed Green Salad with Onion VinaigretteCalifornia Tofu Breakfast SkilletSunshine Pineapple CakeSunshine MuffinsGlendale Grocery Rotisserie DipBarley Bean Sprout BoxesCupertino Cashews ChickpeasCalifornia Shrimp Bowls3 Cheese QuesadillaPasadena Polenta SaladAnaheim Corn PizzaCalabasas CasseroleMonterey Artichoke QuesadillasMexican Meringue SquaresCalifornia Cucumbers with Dill VinaigretteSpicy Cheese & Walnut LogBread Mountain ViewRice & Seaweed SaladArtichoke PizzaCalifornia Mesa FriesFull Oatmeal CookiesSanta Clara CauliflowerFruity Mushroom Salad with Garlic VinaigretteSanta Monica Ice CreamMexi-Cali HarissaBaja Breakfast (Glazed Benedict Eggs)Avocado ChapatiFresno PilafNorthern Onion DipMedjool Milk ShakeBaja Avocado SaladChihuahua Sausage SoupHerbed Sonoma OilHow to Make ChitlinsTurkey Burgers with Fruit SalsaFigs with MascarponeCalifornia Pot PiePistachio Glazed Chickenauthentic Street Pico De GalloCouscous with GrapesCalifornia Mixed Vegetable SkilletMuch, much more!Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!
The Cash and Carter Family Cookbook
Enjoy Johnny's favorite recipes and get behind-the-scenes stories of life around the Cash-Carter family dinner table.People all over the world loved Johnny Cash and June Carter Cash for their charismatic stage presence and soul-stirring music but those who knew them personally remember them best for their warm hospitality and the meals from their kitchen. Family, friends, and fellow artists were always welcomed to a beautiful table set with June's fine linens, china, and crystal to enjoy Southern comfort food and also international dishes the couple gathered on tours around the world.In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table including: Johnny Cash's Iron-Pot Chili with a Roasted TopJune's Walnut and Grape Chicken SaladMother Maybelle Carter's Tomato GravyRoast Leg of Lamb with Garlic Crust and Fresh Mint SauceSpanish Seafood and Chicken PaellaCash and Carter Ring of Fire Barbecue SauceJohnny's Pinto Beans and Ham HocksJune's New York-style Cheesecake with Fresh Berry Compote The family favorites collected here are perfect for an intimate gathering or for hosting a crowd and include recipes for main courses, appetizers, side dishes, desserts, sauces, and late-night snacks. In addition, the book contains the memories and reminiscences of the musicians and film stars welcomed in the home, from Loretta Lynn and Adam Clayton of U2 to Jane Seymour and Billy Bob Thornton.The Cash and Carter Family Cookbook is the perfect gift for Carter and Cash fans as well as anyone who wants to experience the love, comfort, and hospitality of sitting at Johnny and June's table.
Skinny Ninnie’s Kitchen
From peach cobbler to fried squirrel, these recipes are easy, family and budget friendly, and fill-your-belly good! But this is much more than a recipe book; it is the journey of four generations of hungry mouths. Whether you're from the Deep South or the northern border, step into Skinny Ninnie's Kitchen and experience a taste bud explosion of southern comfort breads, breakfasts, beverages, soups, salads, sandwiches, sauces, marinades, starters, sides, main dishes, and desserts.
The New Southern Cookbook
The New Southern Cookbook redefines the taste of tradition with southern comfort recipes for modern times.Southern food has brought comfort to families and friends for generations. To pass on the tradition, The New Southern Cookbook serves updated classics along with original recipes for today's table.These homestyle recipes feature memorable meals along with fresh favorites that are destined to become classics. With a healthy twist on every dish-save the deep-fried food for special occasions-The New Southern Cookbook offers lighter, more healthful versions of down south recipes that you can eat any day of the week.From heirloom recipes like Easy Shrimp Creole to new comfort foods like Breaded Pork Chops with Avocado Peach Salsa, The New Southern Cookbook guarantees that friends and family will never leave the table hungry with: An introduction to the southern kitchen that helps you prepare your kitchen and pantry with staple ingredients and equipmentClassic family recipes like Fried Chicken and Buttermilk Pie that have stood the test of timeUpdated and new family recipes that offer healthier variations on suppertime staples like Squash Puppies and Bacon Pimento Cheese, plus new dishes like Honey Grilled Peaches and Garlic Rosemary Pork TenderloinWhether you were born with a taste for southern cuisine or developed it, The New Southern Cookbook serves up recipes for the next generation of home cooks and their families.
The New Vegetarian South
In this enlightening cookbook, chef Jennifer Brul矇 brings southern-style food together with plant-based approaches to eating. Her down-to-earth style and 105 recipes will immediately appeal to vegetarians, vegans, and meat-eaters alike. These dishes are also a boon for those who simply love southern food and want to learn more about options for flexitarian eating. Brul矇 deliciously demystifies meat substitutes and flavors up familiar vegetables. Imagine vegetarian barbecue: Brul矇's recipe for spicing, saucing, and oven-roasting jackfruit offers a robustly tasty alternative to pulled pork. Tofu is the perfect base for crispy Southern Fried Buttermilk Nuggets, and cauliflower beautifully fills in for shrimp in a Cajun-inspired 矇touff矇e.Brul矇 also highlights just how many traditional southern dishes are in fact vegetarian, and they're gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.
Southern Snacks
This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you'll need for any event, whether a football game, a party, or, if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors. Highlighting local ingredients and traditional techniques, these snacks--from Fried Dill Pickles with Delta Comeback Sauce to Louisiana's Natchitoches Meat Pies and Charleston's Benne Wafers--shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.
Jane Butel's Chili Madness
The latest update to the Jane Butel library to and the Queen of Southwestern Cooking's bestselling cookbook.
Skinny Ninnie's Kitchen
From peach cobbler to fried squirrel, these recipes are easy, family and budget friendly, and fill-your-belly good! But this is much more than a recipe book; it is the journey of four generations of hungry mouths. Whether you're from the Deep South or the northern border, step into Skinny Ninnie's Kitchen and experience a taste bud explosion of southern comfort breads, breakfasts, beverages, soups, salads, sandwiches, sauces, marinades, starters, sides, main dishes, and desserts.
Jane Butel's Chili Madness
The latest update to the Jane Butel library to and the Queen of Southwestern Cooking's bestselling cookbook.
Betty's Best
Betty's Best is the true story of a magnificent rural Appalachian woman told through her recipes. Yep, it's a cookbook with a few short stories and insights mixed in.You see, Betty showed her love through food. She became quite renowned in her neck of the woods for her tasty creations. The recipes were often just the proper mix of common ingredients available in most any kitchen. Yet, the country comfort foods and baked goods that she served up were loved by everyone who knew her. A few years before her passing at the age of ninety, she realized that many of her time-honored recipes might soon be lost, so she took up the task of handwriting her personal favorites into a composition notebook. Having been a traditional country cook, she often measured by taste or texture rather than teaspoons and cups. Therefore, she had to convert these "measurements" into numbers the rest of the world could understand. The resulting collection is her legacy and gift to the world. Betty's Best will certainly become one of your favorite go-to resources for food creations for all of your own family's special occasions.
My Official Cornmeal Hoecakes Bread and Accompaniments Cookbook of Seminole County Before the Statehood of Oklahoma
The main purpose of the Cornmeal Hoecake Bread and Accompaniments Cookbook is to illustrate the food ways of the early Seminole Freedmen from Florida and those living in Oklahoma Territory many years before statehood. Also, the cookbook provides a mechanism to incorporate Black History and the Seminole Indian History that had not been made popular.
The Bourbon Country Cookbook
Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The region conjures images of verdant hills of bluegrass, rolling pastures punctuated like an intricate quilt with horse farms' defining white fences, cold bourbon cocktails sweating in the sun, and hundreds of well-dressed racegoers urging their steeds of choice to the finish line--all culminating into one distinctive southern heritage. However, bourbon has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon's evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region's growing migrant populations. This book distills the spirit and hospitality--both new and old--of great southern food and drink into 90 accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you'd find on a Kentucky table--pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more--these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.
My Official Customers Appreciation Cookbook for Unsung Black Heroines and Prophetesses of
The cookbook gives an overview of nine hypothetical or fictional hair salons throughout NINE TRAVEL REGIONS of Georgia. Main purposes are about hidden important African-American traditions that dates back to biblical and slavery days. The author wants to pay homage to African-American hair stylists and show how Georgias hair stylists may Show their customers appreciation through recipes prepared with GEORGIA GROWN FOODS.
Jane Butel's Fiesta
First published in 1987, this revised and updated edition of Jane Butel's Fiesta! brings to life the spirit of a region where company is always welcome, where the flavors are always clear and strong, and where creativity finds no more satisfying outlet than in the kitchen.The recipes in this book include both traditional dishes and new interpretations of them. After a helpful introductory section on ingredients and basic preparations, Jane Butel presents a series of festive brunches, indoor or outdoor occasions that feature treats like Bloody Marias, fresh apricot preserves, and a ham and chile omelet rolled into a decorative pinwheel. A group of lunches and picnics includes a Texas Independence Day meal, and twelve special dinners range from a Cinco de Mayo celebration to a New Mexican buffet to an elaborate but simple formal dinner for four.A cookbook called Fiesta! wouldn't be complete without a section on Grand Events, and here you'll find everything from a tamale roll and a Fourth of July fireworks patio party to a wedding feast and, of course, a fiesta. This Southwestern extravaganza, which features colorfully decorated tables piled high with irresistible finger food, begins with a margarita punch and is topped off with delicious buttery pralines.But Fiesta! is even more than its extraordinary food: it is a complete entertainment guide, offering "game plans" to help organize meals efficiently (including suggestions on what dishes can be made ahead of time), decorating tips that help create ideal settings, and plenty of other helpful hints. With Jane Butel as a guide, meals for fifty at a Texas-style barbecue--or for only two at a candlelit dinner--can be manageable as well as memorable.
Jane Butel's Fiesta
Fiesta! is even more than its extraordinary food: it is a complete entertainment guide, offering "game plans" to help organize meals efficiently (including suggestions on what dishes can be made ahead of time), decorating tips that help create ideal settings, and plenty of other helpful hints.
Southern Modified
Being known as the chef of Love, my true goal in life has always been to help the viewers and readers understand that food has always played a signicant role in our life. Be it in love occasions, marriage, birthday parties, promotions on our job, or just Sunday gatherings, food is one of many keys to the heart. Food is the international language. Ive never seen a person eating and frowning! Great meals keep us coming back for more. My philosophy is that food is about bringing people into your world. We truly cook from the heart. Two people can cook a meal using and following a recipe but still taste different. Food is truly tied to our soul, and thats where we should always strive to cook from. I live by the 4Fsfaith, family, food, and fun. Unlock a great recipe, and you will unlock someones heart (Jernard Wells).
The Hot Brown
The Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers--scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.
Southern Modified
Being known as the chef of Love, my true goal in life has always been to help the viewers and readers understand that food has always played a signicant role in our life. Be it in love occasions, marriage, birthday parties, promotions on our job, or just Sunday gatherings, food is one of many keys to the heart. Food is the international language. Ive never seen a person eating and frowning! Great meals keep us coming back for more. My philosophy is that food is about bringing people into your world. We truly cook from the heart. Two people can cook a meal using and following a recipe but still taste different. Food is truly tied to our soul, and thats where we should always strive to cook from. I live by the 4Fsfaith, family, food, and fun. Unlock a great recipe, and you will unlock someones heart (Jernard Wells).
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.
A Little Taste of San Francisco
A Taste of San Francisco is a small, illustrated cookbook featuring the traditional neighborhood dishes of San Francisco. Acting as both cookbook and guidebook, A Taste of San Francisco offers readers recipes for signature dishes celebrating the flavors of everyone's favorite city by the Bay. Exploring the sweet and savory dishes of San Francisco has never been easier. This exquisitely prepared guide through the numerous flavors of one of the most popular cities in America will take you on an unforgettable adventure with steep hills, exciting landmarks, and incredibly delicious foods from food trucks, restaurants, and the like. Drinks 1. Irish Coffee 2. Mai Tai 3. Pisco Sour 4. Horchata 5. Agua Fresca: mango, watermelon, mango, Jamaica (hibiscus) 6. Backyard Meyer Lemonade Appetizers & Small Bites 7. Bruschetta Duo: Fava Bean and Mint; Smashed Fig and Ricotta 8. Steamed Shrimp Dumplings 9. Ballpark Garlic Fries 10. Grilled Artichokes 11. Barbecued Oysters 12. California Snacking Plate Soups, Salads & Sandwiches 13. Farmers Market Greens with Warm Goat Cheese 14. Autumn Salad with Persimmon, Pomegranate and Goat Cheese 15. Chowder in a Bread Bowl 16. Crab Louie 17. Tofu Banh Mi 18. Avocado Toast Main Dishes 19. Carnitas Tacos 20. Cioppino 21. Dungeness Crab with Meyer Lemon Vinaigrette 22. Chinese Steamed Whole Fish with Ginger and Garlic 23. Quinoa Kale Buddha Bowl with Avocado Green Goddess Dressing 24. Roast Chicken with Arugula Bread Salad 25. Joe's Special 26. Petrale Sole Dor矇 27. Homemade Rice-a-Roni Baked Goods & Desserts 28. Meyer Lemon Ricotta Pancakes 29. North Beach Affogato 30. Balsamic Strawberry Ice Cream 31. Morning Buns 32. Tiramisu 33. Oatmeal Cookie Ice Cream Sandwiches 34. Hong Kong Style Egg Tarts 35. Paletas (Mexican-style popsicles): mango, cucumber and chile
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.
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.
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.
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.
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.
