Mary Mac's Tea Room
Mary Mac's Tea Room is a legacy and cornerstone in the Southern dining tradition in Atlanta, Georgia. In Mary Mac's Tea Room, author and owner John Ferrell brings together over 100 classic recipes from this venerable institution of Southern comfort food. When Mary Mac's opened in 1945, it was one of 16 tea rooms around Atlanta, Georgia. More than 70 years later, it stands alone in carrying on the tradition of bringing great Southern cooking to everyone from blue collar workers to celebrities. Now you can bring home many of the restaurant's famed recipes, along with richly illustrated photography, old menus, postcards, and artwork from its magnificent history.
Mama Dip’s Kitchen
For nearly twenty-five years, Mildred Council -- better known by her nickname, Mama Dip -- has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.
Griswold Cast Iron Cookbook
Cast iron is an original material that evenly holds even heat and lasts virtually forever. Yet there has not been a cookbook that lives up to cast iron's versatility and timeless appeal. Until now. With this gorgeous, colorful entry into the field, Griswold and Wagner Cast Iron Cookbook combines the best of modern day cooking with the wonderful old-time feel of the Griswold cooking line of the 1800s. Recipes for and illustrations of collectible pans, from aebleskiver (Danish apple pans) to golfball, combined with fresh takes on the best in American cooking, make this an instant classic of a cookbook. We're spending an unprecedented amount of time in our kitchens these days, and readers want simple cooking that they can use everyday on a familiar pan. Cast iron cooking is versatile, healthy, and above all, easy. Here, are traditional recipes that have a modern twist, such as three pepper frittata, rosemary-garlic cornbread, barbecue shrimp and white beans, caramel apple tartine, and much more. Branded with the venerable Griswold name, this book is poised to make all other cast iron cookbooks obsolete.
Damn Good Food
"Mitch Omer's life makes Anthony Bourdain's look like he was an altar boy. Mitch's individualistic, personal, and idiosyncratic cooking is that of a man who is larger than life, big-hearted, generous, and wild. It's evident that he genuinely loves life and nature." --Jacques P矇pin In Damn Good Food, Mitch Omer reveals the recipes that have made his restaurant a pleasure seeker's destination, including inventions like his tart, ethereal Lemon-Ricotta Hotcakes; dark, wild Bison Sausage Bread; and sweet, creamy Mahnomin Porridge. These dishes have the hungry and eager queued up out the doors of Hell's Kitchen, often for hours, and now you can make them at home. Food writer Ann Bauer also gives us a glimpse behind the scenes, revealing Omer's darker side, the side responsible for the decor of Hell's Kitchen, described as the "nightmare side of Sesame Street." Bipolar, obsessive-compulsive, and a former addict, Omer's roller-coaster ride of a life has taken him through many towns and love affairs, numerous jobs, and even more controlled substances. But through it all, there has been food--recipes inspired by places and people, including Omer's own close-knit family, reworked and made his own. He beats back his demons every day with his dad's caramel rolls and coleslaw, locally raised bison burgers smeared with his mom's mustard, and his own famous homemade peanut butter, and he invites you in to share it all. Praise for Mitch Omer and Damn Good Food "If you have time for only one meal in Minneapolis or Duluth, we strongly urge you not to go to Hell's Kitchen. Coming for just one meal will be insanely frustrating. There are too many outstanding things to eat. You will walk out yearning for the likes of hand-pulled corned beef hash, char-broiled pit ham, baked huevos rancheros, and a dozen other items for which there was no space on the table."--Jane and Michael Stern, Gourmet, December 2008 "I started out wanting this book for Mitch Omer's Sausage Bread recipe, that would be worth the price. Then I dug into his story as told by Ann Bauer. Expecting same old, same old warm fuzzy little chef's memoir, instead I got the story of a man living life full blast, wrestling with reality, compulsively open hearted, and cooking for all he is worth. Nothing about this book is what you'd expect--from recipes that defy fashion and taste great, to writing that literally keeps you flipping the pages. This one's a keeper of the first order."--Lynne Rossetto Kasper, host of The Splendid Table(R), public radio's national food show from American Public Media. "If the 'same old' food is haunting you, turn up the heat and put the sizzle back into your cooking! You won't have to sell your soul to the devil to get your hands on these damn good recipes. Award winning chef/owner Mitch Omer of Minneapolis' own Hell's Kitchen has assembled his most requested concoctions and potions in his new cookbook. 'Heaven's Just A Sin Away!' I love the food in this cookbook--it is so sinfully tasty you'd swear it's almost heavenly. Buy this cookbook now or you'll go straight to hell!" --"Famous Dave" Anderson, Founder of Famous Dave's of America Legendary Real Pit Barbeque!
My Personal Touch
Every community has its good cooks-those people who have a personal touch, who can take the same recipes and the same ingredients as everyone else, but make everything taste so much better. Mary Hayward is one of those cooks and she shares her favourite recipes (most of them she learned from her own mother) and her best instructions here in My Personal Touch. Mary raised nine children on these recipes, and many became her children's particular favourites. For the benefit of beginners, she lays out each recipe in first and second steps. For the more experienced, she shares her skill and the secrets that give her dishes such a personal touch.
Julia's Kitchen Wisdom
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions--with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saut矇 as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia's Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.
Diners, Drive-Ins and Dives
Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.
Alinea
The debut cookbook from the restaurant Gourmet magazine named the best in the country. A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. "Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly "Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."--Art of Eating
Sook's Cookbook
Sook's Cookbook brims with delicious, uniquely southern recipes such as green olive jambalaya, watermelon rind preserves, and poinsettia cake, as well as classic buttermilk biscuits and lemon meringue pie. Marie Rudisill first began working on Sook's Cookbook with her nephew, Truman Capote, in the late 1940s to pay tribute to her charming, eccentric aunt, Sook Faulk. After putting the project aside for many years, Rudisill developed the book's methodology on her own: using nineteenth-century plantation daybooks for inspiration, she paired recipes with profiles of family and community cooks.In these pages, you'll meet Sook -- made famous in Capote's story, "A Christmas Memory" -- with her kitchen windowsill herb garden (complete with two pet chameleons to ward off bugs) and her penchant for cooking on her big, black woodstove year-round -- even on the hottest summer days. Recipes for tea sugar cookies and lemon-and-parsley butter tea sandwiches follow the profile of Marie's aunt Jenny, who ran the Faulk household, as well as her own renowned hat and accessory shop. Rudisill also spotlights often-overlooked cooks -- Little Bit, the official house cook, and Corrie Wolff, a housekeeper and occasional cook, whose recipes feature the Cajun and Creole flavors of Louisiana, as well as Sem, who prepared special food for parties, weddings, and funerals. In his foreword, Gourmet contributing editor John T. Edge calls Sook's Cookbook -- first published in 1989 -- "one of the most compelling regional cookbooks of the latter half of the twentieth century." He also celebrates Marie Rudisill's character and spirit -- from her sassy appearances on the Tonight Show, where she became known as the Fruitcake Lady, to her deep appreciation of the people and the old southern ways she knew and loved in Monroeville, Alabama. Much more than a cookbook, these pages pay homage to a small town in the Deep South and the intriguing people who made it come alive.
Marty’s World Famous Cookbook
Finally.., the secret is out. He is the ambassador for Canada`s quintessential pastry -- the butter tart. In his hands, Canada`s greatest contribution to the world of sweets has achieved mythical status. He has developed a butter tart recipe that people travel from all over the globe to sample. He proudly makes upwards of a thousand butter tarts a day just to meet demand. Now, Marty Curtis of Marty`s World Famous Cafv(c) is finally releasing the secret recipe every Canadian has been waiting for in his new book, Marty`s World Famous Cookbook: Secrets from the Muskoka Landmark Cafv(c) . The hotly anticipated recipe will not be revealed anywhere but in this book. No media promotions will unveil the secret. The sweet ante is upped with another revelation -- Marty`s new book also features the closely guarded recipe for his exceptional Big A** Pies, along with such other dishes as the ultimate Canadian bacon sandwich, killer rib steak, Muskoka maple pie and Castro`s paella. Celebrating the dessert disclosure of the century are renowned chefs like Michael Smith, Mario Batali and Ted Reader, who lend their favorite recipes to these pages.
The Cheeses of Wisconsin
Wisconsin makes more specialty cheese than any other state, and this guide lists the best of the best cheesemakers and their cheeses. Connoisseur and food writer Jeanette Hurt embarks on a culinary tour throughout the entire state to find the most innovative and traditional artisans who lovingly and painstakingly cultivate numerous varieties of award-winning cow-, goat-, and sheep's-milk cheeses. Hurt describes in words and photos how cheese and other dairy products such as yogurt, ice cream, butter, and milk are made, and provides a detailed list of cheesemakers who accept visitors so you can watch the process firsthand. Also includes a map showing cheesemaker locations, where to buy Wisconsin cheese, resources for budding cheesemakers, recipes, wine and beer pairings, and travel advice.
Delta’s Best Cook Book
Compiled by the Auxiliary of the Beppo Arnold Knowles Post of the American Legion in Mississippi, this early twentieth-century cookbook, contains recipes contributed by the auxiliary's members, showcasing the best home cooking of the Mississippi Delta.
Wild Game Chilies, Soups and Stews
Over 250 recipes using small game, big game, game birds, seafood, and exotics Chilies, soups, and stews featuring rabbit, squirrel, beaver, muskrat, opossum, raccoon, armadillo, whitetail, antelope, boar, buffalo, bear, caribou, elk, moose, wild goat, wild sheep, grouse, partridge, squab, quail, pheasant, wild duck, wild geese, wild turkey, crab, salmon, crawfish, clams, oysters, catfish
Cajun and Creole Cooking With Miss Edie and the Colonel
This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel"" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
Cooking the Gullah Way, Morning, Noon, and Night
Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.
Cafe Wisconsin Cookbook
Joanne Stuttgen's popular book Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.
Hearts & Home
In this guide are treasured family recipes and helpful hints on cooking the way your grandmother's mother taught her.
Food That Really Schmecks
In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim. Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.
The Grit Cookbook
The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.
Best of the Best from Bell's Best Cookbook
Best of the Best from Bell's Best Cookbook includes beloved recipes from Bell's Best cookbooks. Selected from more than 6,000 outstanding recipes, this cookbook features 429 of the most exceptional recipes to be found anywhere! Included among the recipes are fascinating facts and illustrations that highlight the development of the telephone.
A Taste of Heritage
"A rich repository of recipes, folklore and advice for living and healing."--Lively TimesDrawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods. A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield. With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader's relationship with the natural world. A partial list of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill's Mother's Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly
The Boston Globe Illustrated New England Seafood Cookbook
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston's top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
A Prairie Kitchen
In this guide are treasured family recipes and helpful hints on cooking the way your grandmother's mother taught her.
Florida Bounty
Delicious recipes filled with the tastes of Florida. Native fruits and vegetables, succulent seafood, and tropical drinks are among the many delights in this cookbook.
The Harvey House Cookbook
In the 1870s, people traveling west of the Mississippi were still venturing into the wild. Loud, smoke-belching trains might have cut across the rough terrain, but harsh weather, rigid seats, and short breaks for bad food in the middle of nowhere showed the West was by no means won. Entrepreneur Fred Harvey had an eye for such problems and a nerve for the impossible. In 1876, he began establishing high-quality dining rooms along the Santa Fe Railroad, and his Harvey Houses helped change the entire picture of the American West. Recapture the spirit of the first western railway excursions with The Harvey House Cookbook. Its 200-plus vintage recipes, numerous period photos, and fascinating stories will take readers back to one of America's legendary experiences in the Old West.
Masters of American Cookery
Ever since American soldiers returned home after World War II with a passion for p璽t矇 and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes--in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts--Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover's delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.
The Providence And Rhode Island Cookbook
With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors.
Mama Dip's Family Cookbook
In this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred "Mama Dip" Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings -- a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.In a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.
Mama Dip's Family Cookbook
In this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred "Mama Dip" Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings -- a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.In a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.
It’s All American Food
This volume features the best recipes for more than 400 new American classics.
Native Harvests
"The most intelligent and brilliantly researched book on the food of the American Indian." --Craig Claiborne, The New York TimesThis wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants -- all written with acute sensitivity to and appreciation of Native American ways.
The Chuck Wagon Cookbook
In Cooperation with the National Cowboy and Western Heritage MuseumA cowboy's life is more than steers, saddles, and spurs. There is also food, and lots of it, cooked out in the open after a rugged day on the range. The tradition lives on in the West and at the National Cowboy and Western Heritage Museum. Here genuine chuck wagon cooks gather each spring to share recipes, stories, and real cowboy fare. This cookbook features their recipes along with a colorful history of ranch and range cooking.Modern cowboy cooking blends simple, down-to-earth flavors with current tastes for a style that retains a distinct Western flavor. All the recipes included here have been adapted for home kitchens, but just in case, there are plenty of tips for preparing meals over an open fire. Ranging from classic cowboy favorites to the avant-garde in Western cuisine, these recipes demonstrate ranch-style cooking at its best.
Our Texas Heritage
When the food of a culture survives, the culture itself continues. Our Texas Heritage celebrates the culture as well as the cuisine of the variety of groups that settled in Texas between the Civil War and World War ll. Each group has its own unique story that contributes to the rich heritage of us all.
The Maine Sporting Camp Cookbook
The author of the successful Maine Sporting Camps collects here classic and favorite recipes from the proprietors of 47 of Maine's most popular traditional backwoods retreats. The folks who cook at these camps know that tasty, satisfying food is an important part of their clients' backwoods experience, and they have perfected many recipes to fill the bill. Organized by season, the recipes also include quotes from the owners.
Fresh Traditions
Fresh Traditions: Classic Dishes for a Contemporary Lifestyle is a cookbook that blends the traditions of the past with the fast-paced schedules of today's families. Thorough, well-written, and simple-to-follow, it contains recipes for classical dishes in tandem with their contemporary counterparts. The classic recipe contains anecdotal information about the roots of the dish. Traditional preparation is explained, yet modern cooking techniques are applied. The updated recipe is mindful of new ingredients, healthy choices, and quick food preparation, while maintaining its roots within the classic dish. Recipes are paired -- classic with contemporary -- allowing readers to decide which option to prepare -- traditional or updated. Some days you must have Oven Fried Buttermilk Chicken; on others Southwestern Chicken Finger Salad will do just fine. Fresh Traditions offers more than 300 well-tested recipes, which are heavily supplemented with relevant information about the ingredients. Thus the recipes are generously peppered with sidebars offering cooking variations, nutritional tips, and relevant expert advice, allowing the art of cooking to be less stressful, more pleasurable, and a respite from the stress or time. Thus, Fresh Traditions is a timely cookbook written for the foodie who wants more out of life through boundless food experiences. It is a book that celebrates a lifestyle of excellent meals balanced with a good dose of dietary common sense and filled with solutions for today's cook.
Miss Daisy's Healthy Southern Cooking
Famous for its rich flavor and comforting qualities, Southern food is also notorious for its high fat content and for cooking procedures that destroy nutritional value. The author of several best-selling books on Southern cooking, Daisy King fully understands the qualities that make Southern food so appealing. In Miss Daisy's Healthy Southern Cooking she applies her expertise to creating healthy versions of her famous recipes and providing healthy alternatives to many popular Southern dishes. Year after year,"" she writes, ""guests who patronized Miss Daisy's requested low-fat, low-cholesterol, and low-calorie recipes and menus. During those years I continued to develop, collect, and file recipes for a cookbook containing healthier versions of traditional Southern recipes."" Miss Daisy's Healthy Southern Cooking is filled with those recipes, and it provides ways to fine-tune a healthy lifestyle though carefully developed and tested recipes for lighter, healthier foods that really taste good. More than just a cookbook, Miss Daisy's Healthy Southern Cooking is a guide to a healthy lifestyle. Miss Daisy offers helpful hints on how to shop for groceries, plan menus, dine at restaurants, order fast food, and understand the nutrition labels mandated by the federal government. She discusses health concerns and the effects of diet on health, thus making it a revelation for everyone who wants to eat Southern and eat healthy.""
Nathalie Dupree’s Southern Memories
Welcome to Nathalie Dupree's South, a place of ladies' luncheons, bake sales, fresh fish dinners, and pit barbecue, where time seems to move a bit more slowly and where fresh, flavorful food is an indispensable part of everyday life. For years, television host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, Nathalie Dupree's Southern Memories is the culmination of her lasting love affair with Southern food and Southern living. It is a heartfelt tribute to the people and places that have shaped her philosophy of cooking and entertaining. Join Nathalie as she explores the glorious South, from the oyster beds of North Carolina to the rice fields of Louisiana, with dozens of delicious stops in between and foolproof recipes for more than 150 regional favorites. This culinary tour of the region she has called home for more than forty years pays homage to the old and the new. Offering recipes for such Southern classics as Hopping John, Frogmore Stew, Angel Biscuits, and Country Ham Cooked in Coca-Cola, Nathalie also presents a hearty helping of less traditional fare, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart. Gorgeous full-color photographs capture the South's gracious ambience, and Nathalie's personal reminiscences highlight the history and customs that have influenced the way Southerners eat today. For anyone who has longed to step into Nathalie's world as seen on her PBS series, Southern Memories will be as welcome as a cool iced tea on a hot summer day.
New Southern Cooking
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings--including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
North Carolina and Old Salem Cookery
Acknowledged as the classic work on North Carolina cuisine, North Carolina and Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.The book is already a standard reference in many kitchens, both for the wealth of good recipes it presents and for the accompanying information on the distinctive heritage of the state's cooking. Beth Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.Tartan evokes the time when people ate three meals a day and sat down to a magical Sunday dinner each week. With the advent of boxed mixes and supermarkets, she says, old favorites began to disappear from menus. And in time, so have the cooks whose storehouse of knowledge and skills represent an important link to our past.
What's Cooking at Moody's Diner
Here is a larger, redesigned edition of a tried-and-true classic cookbook inspired by the favorite Maine diner of travelers and natives alike! Like its famous namesake eatery, this cookbook almost needs no introduction. The original edition went into 15 printings, because recipes such as these simply never fall out of fashion. However, even more good recipes have been approved and appreciated by the clientele of Moody's Diner in the past decade or so and more great anecdotes and photographs have been collected, so clearly it was time for a bigger and better edition of What's Cooking at Moody's Diner. Fifty-nine new recipes were added, and - by popular demand - the diner-size recipes are now presented in family-size versions as well.
Biscuits, Spoonbread, & Sweet Potato Pie
This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations.From his first chapter on cornmeal -- with recipes for dumplings, hushpuppies, and four styles of spoonbread -- to his delicious array of desserts -- including persimmon pudding, lemon chess pie, and pecan cake with caramel icing -- Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.)
Cooking with Craig Claiborne and Pierre Franey
A magnificent collection of New York Times recipes for every taste and any occasion--from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook's shelf. Praise for Cooking with Craig Claiborne and Pierre Franey "The indomitable New York Times cooking team does it again!"--Chicago Tribune "The Rogers and Hart of food writing . . . one cannot do better."--Cosmopolitan
Gullah Home Cooking the Daufuskie Way
"If there's one thing we learned coming up on Daufuskie," remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie."Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.
The Western Junior League Cookbook
A delectable melting pot of Western cooking from the Mountain States, the Southwest, Western Canada, Mexico, California, and the Pacific Northwest. Imagine Roast Wild Duck with Currant Sauce, Lemon Rice, Chinese Vegetables with Cashews, Whipped-Cream Biscuits, and, for dessert, Apricot Jam Strudel. For heartier appetites, a great feast might include Hot Clam Rolls, California Chunky Chili, Maple Barbecue Spareribs, True Grit Souffl矇, Sourdough Bread, and Huckleberry Walnut Cream Cake. For a Mexican brunch, you might try Nachos topped with green chilies, Fiesta Guacamole, Chicken Enchiladas with Pi簽ata topping, and Mamacita's Pinto Beans and Corn Azteca on the side, finishing with Old-Fashioned Mexican Flan. From elegant cuisine to down-home cooking, you'll find The Western Junior League Cookbook has something for every taste.
The Rodale Cookbook
From the publishers of Prevention comes the very best soup-to-nuts guide to wholesome, traditional home-cooking for a healthy life and delectable eating pleasure Here are recipes that enable you to prepare healthy meals that are easy, inexpensive, and wonderfully tasty, using whole foods and natural ingredients. Savor a breakfast of Eggs Proven癟ale with homemade Sourdough English Muffins. Enjoy a luncheon of robust Cream of Mushroom Soup and Exotic Turkey Salad. Create healthy gourmet dinners of Stuffed Lamb or Flounder Florentine with crisp fresh vegetable dishes. Make your own relishes, beverages, snacks, and sauces. Master foolproof recipes of hearty breads and exquisite desserts. With excellent nutrition charts, cooking hints, a shopping guide, and so much more, here is a wonderful cookbook to be treasured and used every day.
The American Diner Cookbook
With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a meal-the Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. The story of the diner began more than 100 years ago when coffee and sandwiches were first served from the back of a horse-drawn lunch wagon in Providence, Rhode Island. Slowly these roadside treasures evolved into the stainless steel railroad cars that are now associated with diners. While their popularity declined in the 1960s as fast-food chains became popular, today they are gaining in favor as more people want the personal touch present in a homey environment. The American Diner Cookbook contains more than 450 recipes for delicious foods that can be found on diner menus nationwide. Interviews with owners and others who have worked in diners and more than 100 black-and-white photographs appear throughout.
Farm Recipes and Food Secrets from the Norske Nook
A collection of poems which reveal the inner workings of the human psyche and show us that sometimes the best defense against terror is making mischief.
Native Plants Native Healing
Tis Mal Crow studied the medicinal use of plants and traditional native root doctoring techniques from childhood. He shared his knowledge and insights on how to gather herbs respectfully and use them to make tinctures, teas, liniments, oils, lotions and salves for medicinal use. Twenty-two Eastern Woodland plants are profiled and identified by their doctrine of signature, which ailments respond to their treatment, and what type of application works best. The importance of responsible harvesting is stressed, as a number of wild medicinal plants face extinction due to overharvesting.
