What Mrs. Fisher Knows About Old Southern Cooking
What Mrs. Fisher Knows About Old Southern Cooking is one of the earliest cookbooks written by an African American, authored by Abby Fisher in 1881. Born into slavery, Fisher drew upon her personal experience and rich culinary heritage to compile a collection of over 160 recipes that celebrate Southern cuisine. The book features a variety of dishes, including pickles, preserves, cakes, puddings, and savory staples, providing insight into the cooking methods and flavors that define Southern cooking. Written in a straightforward, practical style, it reflects the oral traditions of African American cooking, blending African, European, and Native American influences.
Cajun Flavor
A Journey Through the Spices and Secrets of Cajun CookingDiscover the vibrant and zesty world of Cajun culinary delights, where tradition meets health-conscious innovation. Cajun Flavor: Healthy Twist on Tradition invites you on a tasting expedition like no other, blending time-honored recipes with a modern twist for a nutritious yet indulgent dining experience.From the Heart of Louisiana to Your TableThis engaging cookbook unlocks the mysteries of Cajun cuisine, offering a treasure trove of recipes that burst with flavor while keeping health in mind. Whether it's the smoky aroma of Creole jambalaya or the spicy warmth of gumbo you're craving, this book reimagines classic dishes into guilt-free pleasures without sacrificing taste. Indulge in a Rich Tapestry of FlavorsLet your senses be captivated by an exquisite array of dishes, each crafted with an eye for authenticity and a soul for health. From succulent chicken 矇touff矇e to hearty vegetable boudin, these recipes inspire both seasoned cooks and kitchen newcomers to bring the essence of Louisiana into their homes. Experience the joy of cooking with healthier ingredients that bring out the uniqueness of Cajun cuisine.Transform Your Culinary SkillsCajun Flavor: Healthy Twist on Tradition doesn't just offer recipes; it provides a step-by-step guide to culinary mastery, ensuring each meal becomes an opportunity for creative expression. Dive into a world where bold spices combine with fresh, health-forward ingredients to craft meals that are as nourishing as they are delicious. Begin your journey into a healthier, tastier lifestyle today, and let every dish tell a story from the bayous of Louisiana.
The Busy Day Dinners Cookbook
The Busy Day Dinners Cookbook is packed with easy, family-friendly recipes to help you get dinner on the table with minimal fuss from the creators of the website Busy Day Dinners.From perfect pastas, to sheet pan dinners, and 30-minute mains, these recipes are perfect for those nights when you need something fast, comforting, and flavorful.Busy Day Dinners makes cooking dinner easy and approachable. The recipes are simple to follow and really work to give you maximum flavor with minimal effort. This cookbook is packed with easy, family-friendly recipes created for busy lives. This is a must-have cookbook for anyone who wants dinner to be quick, cozy and delicious. - Kristy Richardson, OnMyKidsPlate.comFrom classic comfort foods such as Hearty Beef Chili, Pizza Ravioli, Tomato Basil Chicken, and Chicken Pot Pie Casserole to modern twists like Korean Ground Beef Bowls, Maple Salmon Sheet Pan Dinner, and Thai Chicken Noodle Salad. Randa and Stacie provide the simple and delicious dishes for those crazy nights when you need a hand in the kitchen.Inside, you'll find: Simple ingredients found at most grocery stores.Time-saving tips and meal prep hacks to streamline cooking.Kid-approved meals that picky eaters will love.Make-ahead options for extra-busy nights.Whether you're a busy parent, a working professional, or simply looking to cut down on cooking time, Busy Day Dinners is your go-to resource for stress-free meals regardless of how much time you have to spend in the kitchen.Busy Day Dinners will quickly become your go-to cookbook for stress-free, delicious meals! Whether it's a one-pot wonder or a sheet pan favorite, every recipe is thoughtfully crafted to make life easier for busy families. The ingredients are simple, the instructions are straightforward, and the results are mouthwatering. If you're looking for easy recipes the whole family will love, this cookbook is a must-have! - Jennifer West airfryingfoodie.com
Grandma's Kitchen
Indulge in the rich flavors and comforting aromas of Southern cuisine with GRANDMA'S KITCHEN: Cookbook of Holiday and Everyday Soul Food Recipes.Perfect for Soul Food dinner ideas for women and men eager to master the art of cooking or enhance their culinary repertoire with this soul food book.From succulent soul food fried chicken to creamy soul food macaroni and cheese, each recipe embodies the heart and soul of traditional Southern cooking, making every meal a celebration of soul food recipes.Whether you're hosting a holiday gathering or craving a taste of home on a regular day, this soul food cookbook offers step-by-step instructions and mouthwatering inspiration.Embrace the joy with this soul food recipes cookbook and create unforgettable meals that nourish the body and spirit.The perfect holiday gift of soul food recipes for family, friends and associates.Get your copy now and embark on a delicious journey with the delicious soul food dressing recipe and more.Click the BUY NOW button to savor these delicious dishes and create cherished moments around the table!
Southern Living 2024 Annual Recipes
Cook up delicious, Southern delights for family and friends with this all new, full-color, annual collection of top-rated recipes from the best chefs in the South and the editors and entertaining experts at Southern Living magazine Whether your favorite meal is a hearty family supper, a light summer picnic, or anything in between, Southern Living has the perfect dish. Our chefs have gathered every recipe from an entire year of the magazine to create a single wonderful cookbook: inside this latest edition you will find never-fail recipes for all sorts of regionally inspired dishes, quick and easy meals, and special occasion treats. Along with all our go-to Southern favorites, we've also collected helpful kitchen tips and creative menus for gatherings large and small. A special bonus section presents a selection of readers' favorite recipes that cannot be found anywhere else.
The Davenports EAT
Featuring recipes from Books 1-4 in the Green Hills Series of heartfelt and cozy, small-town romance comes a collection of comfort foods and sweet treats by bestselling author Virginia'dele Smith.Whether it's Maree's homemade strawberry jam and her comforting chicken spaghetti in Grocery Girl, Maxwell and Janie Lyn's bread-making adventure from In the Trenches, the Davenport's tradition of Mexican food for Christmas in Three Times to Make Sure, or mega trays of Brookies from Fish & Spoon in Take a Chance on Love, readers have begged for a taste of the foods featured throughout the pages of Green Hills love stories.Now, in her first Green Hills Cookbook, Smith - known in real life as occasional food-blogger Ashli Montgomery - shares her passion for creating family dinners and delicious desserts through the recipes she's relied upon in her own kitchen for years.The Davenports EAT includes a variety of dishes organized into seven categories: BreakfastSoups & StewsBeef & Red MeatWhite Meat & FishVeggies & SidesSweet TreatsBeveragesEach recipe comes with a personal snippet from the author explaining where the recipe comes from and why it appears in The Davenports miniseries.Get your copy of The Davenports EAT to cook with the characters and share the novels' mouth-watering recipes with your true love!
Down East Delicious
Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, "Tastebuds," in the Bangor Daily News. The column has featured hundreds of recipes from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 200 recipes from her column and from folks who have shared them with from all over the state, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking. Also included are chapters with recipes and insights on canning, preserving, brining, and pickling. In this comprehensive tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a New England feast, these recipes are a delicious way to eat well and experience the culinary heritage of Maine.
When Southern Women Cook
A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South. Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine! Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. 70+ voices paint a true picture of the South: Emmy Award-winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important--and fascinating--context throughout. 300 Recipes--must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.Recipe headnotes contextualize your cooking: Learn Edna Lewis' biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.
Wanda E. Brunstetter's Amish Friends Comfort Foods Cookbook
Favorite Amish Recipes that Taste Like Home and Love New, from New York Times bestselling author of Amish fiction, Wanda E. Brunstetter, is a must-have cookbook that delivers food for comfort and joy. Why do we turn to food when our emotions are on a rollercoaster? Why do things like mac and cheese or chocolate chip cookies bring us comfort? Well, this book won't answer those psychological questions, but it will deliver foods that help you through a bad day or add to a celebration. Brand new from New York Times bestselling author of Amish fiction, Wanda E. Brunstetter, is a new must-have cookbook from Amish and Mennonite cooks. Featuring over 270 recipes divided into traditional categories--from main dishes and sides to desserts and snacks--this lovely book is encased in a lay-flat binding and presented in full color.
Bobby Flay: Chapter One
NEW YORK TIMES BESTSELLER - This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay's monumental career in one place, for the first time ever.At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families' homes. Bobby Flay: Chapter One captures one hundred of Flay's most important food moments, updated for today's modern home cook and accompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it's the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers' attention and imaginations. With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce. Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he's just getting started.
The Chef from Rector’s
After retiring (mostly) from his restaurants, George Rector (1878-1947) wrote cookbooks, started a radio program, marketed cooking products, and wrote a newspaper column. This collection of columns from 1938-1939 includes a wide range of recipes that would have intrigued and inspired many a home cook. From oysters Poulette, corn relish, and chicken fricassee to poached eggs, pig's feet, and lamb hash, Rector entertains as he shows how restaurant delicacies can be adapted to the domestic kitchen. (The modern home cook may have to adapt a bit further, but there is plenty of inspiration.)
The Feast & Fettle Cookbook
Feast & Fettle delivers delicious, locally prepared meals across the Northeast. For years, members have clamored for the recipes, especially the condiments, dressings, sauces, and other secret ingredients that fill every dish with irresistible flavors. In The Feast & Fettle Cookbook, founder Maggie Mulvena Pearson finally shares these beloved recipes and adds new meals to the mix, teaching you everything you need to know to make professional-quality food at home. Expert seasoning offers the key to elevating every dish, so you'll start with the basics, mastering the timeless appeal of salt and pepper and building confidence to cook up Fancy Roasted Baby Carrots or Perfect Butter-Basted Ribeye Steak. Organized by seasoning method, the book then guides you through exploring vinaigrettes, marinades, compound butters, simmer sauces, spice blends, and more. You'll learn how to make Summer Peach & Mozzarella Salad with Sweet Vidalia Onion Dressing, Grilled Shrimp with Herb Scampi Butter, Tagliatelle with Slow-Roasted Tomatoes and Basil Cream Sauce, Curried Chicken Meatballs with Spiced Mango Glaze, Miso White Chocolate Chip Cookies, and scores of other mouthwatering dishes. User-friendly and beautifully photographed, The Feast & Fettle Cookbook will empower you to make the best versions of the meals you love.
Eat NYC
Learn to make New York's most iconic dishes, from bagels and brisket to cherry pie and cheesecake. New York City is a place of never-ending discovery and unapologetic authenticity, a bustling metropolis and a mosaic of character-filled communities. One of the best ways to experience any city is through its food, and this book shares some of NYC's most iconic dishes enjoyed morning, noon, and night. Start the day with an everything bagel, chocolate babka, B.E.C. (bacon, egg, and cheese), or huevos rancheros; grab a smash burger, matzo ball soup, or Reuben sandwich for lunch; and as the sun goes down, pour yourself a Manhattan and indulge in pasta alla vodka, General Tso's chicken, or a New York cheesecake - and pizza by the slice deep into the night. With 55 quintessential recipes from across the five boroughs, as well as stories from some of the city's best-loved eateries, including Levain Bakery, Tompkins Square Bagels, and Joe's Pizza, this book recreates the dishes treasured by locals and visitors alike. Wherever you are in the world, EAT NYC.
Banchan
Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi! Use Mom and Dad's Kimchi, a favorite recipe passed down through Caroline's family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal--add to a quiche, wrap in a kimbap, pile on a sandwich--Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing. MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers. Perfect for: Home cooks of all skill levels interested in learning more about Korean American cooking Korean food enthusiasts First-generation cooks Shoppers who frequent H-Mart and other popular Asian markets Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp
Our South
ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post, Bon Appetit, Food & Wine, Forbes, EATER, Smithsonian Magazine, Library Journal - ONE OF THE BEST BOOKS TO GIFT: The Strategist, DominoRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed-topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it's like to cook--and live--as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina's Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae's larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.
Sri Owen Indonesian Food
In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Sri Owen's Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world's leading authority in Indonesian cooking, provides over 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings. The book is split into two parts--in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture and society, with recipes to accompany. Part two explains theessential ingredients and techniques of Indonesian cooking, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.
Northern Ontario Manna
Foraging for food can be a lot of fun and educational, particularly in Northern Ontario. The area is abundant in manna, which is the word used for the supernatural food God gave to the Israelites during their forty years wandering through the desert. Manna refers to spiritual food, the constant presence and care of God, and physical sustenance. Northern Ontario, Canada, has many types of edible plants. This is a short compilation of magnificent plants and what they can be used for.
Hello Mushroom Cookbook
Hello Mushroom Cookbook: Mushrooms Made EasyStep into the captivating world of mushrooms with the "Hello Mushroom Cookbook." This delightful culinary guide is your ticket to discovering the rich, earthy flavors and diverse textures of gourmet edible mushrooms. Whether you're a seasoned chef or a kitchen novice, this cookbook offers something for everyone.Inside, you'll find 50 mouth-watering recipes that celebrate the versatility of mushrooms. From creamy soups and to elegant appetizers and savory main dishes, each recipe is designed to showcase the unique qualities of different mushroom varieties. Savor the rich taste of shiitake, the delicate flavor of oyster mushrooms, and the meaty texture of portobellos in dishes that are sure to impress your family and friends.But this cookbook is more than just recipes. It also provides a comprehensive introduction to gourmet edible mushrooms. Learn about the main types of edible gourmet mushrooms, along with how to store, freeze, and dry your mushrooms to preserve their freshness and flavor. With tips on selecting the best mushrooms and advice on proper storage techniques, you'll be equipped to make the most of these extraordinary ingredients."Hello Mushroom Cookbook" is your ultimate guide to the culinary magic of mushrooms. Embrace the journey and transform your cooking with the fascinating flavors of gourmet mushrooms.
The Story Of Kennett
""The Story of Kennett"" by Bayard Taylor, published in 1866, is a historical romance set in the picturesque town of Kennett Square, Pennsylvania. This novel vividly depicts 19th-century rural life, delving into the daily experiences, customs, and social structures of the period. Through the lens of a Quaker community, Taylor explores the cultural heritage and traditions that shape the lives of the characters. The narrative weaves a rich tapestry of local color, offering detailed descriptions of the Pennsylvania landscape, flora, and fauna. At the heart of the story is a romantic plot that follows the growth and evolution of its central characters. The love story is interwoven with social commentary, addressing significant issues of the time such as slavery, abolitionism, and the effects of the Industrial Revolution on rural communities. Taylor's personal connection to the setting and his efforts to preserve and document the cultural and historical heritage of Kennett Square are evident throughout the novel. ""The Story of Kennett"" stands as a testament to his literary skill and his deep appreciation for the people and places of his hometown.
Gumbo Life
Straight from the roux bayou, a culinary memoir about how a centuries old Cajun and Creole secret―gumbo―has become one of the world's most beloved dishes.The product of a melting pot of culinary influences, gumbo reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans―all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many, in America and around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often got started with a chicken chased down in the yard. In Gumbo Life: A Journey Down the Roux Bayou, Wells shares his lifelong quest to explore gumbo's roots and mysteries. He spends time with octogenarian chefs to make a gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; and observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged.Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than a dish: it's an attitude, a way of seeing the world. This is a tasty culinary memoir―to be enjoyed like a simmering pot of gumbo.This edition includes recipe additions as well as a story about the author's quest for authentic Cajun Dark Roux, which involved a hunt for (thankfully scarce) bear lard.
Southern Get-Togethers
Southern Grit author, Top Chef winner, TV personality, and queen of Southern hospitality Kelsey Barnard Clark presents more than 100 irresistible recipes perfect for a crowd, plus all the expert wisdom and inspiration you need to host exceptional gatherings. "A perfect guide for planning gatherings of any size; great for any collection."--Library Journal, starred review Call some friends, arrange some flowers, and whip up a quick bite. Let's get the party started, y'all! Chef Kelsey Barnard Clark catered her first wedding at age fifteen and has been hosting events ever since. In these pages, Kelsey distills her hard-earned party-planning wisdom into practical advice for newbie and experienced hosts alike: "I've made all the mistakes already, lived to tell the tale, and want to give you the benefit of my experience so you can stop worrying and start celebrating. This is a self-help book for throwing the damn party." With more than 100 crowd-pleasing recipes, this book has everything you need to do just that, demonstrating how easy it can be to host anything from a casual stop-by, low country boil, or BYO burger night to a bridal shower brunch, formal French dinner, or hunting season feast. No matter the event, Kelsey's wide-ranging and accessible recipes make entertaining a joy, never a chore. Recipes include such gems as: NOLA Barbecue Shrimp Southern-Style Ramen KBC's Smoked Brisket Zucchini Gratin White Sparkling Sangria Bananas Foster And many more Southern classics with a twist (and classics with a Southern twist) like Jambalaya, Hot Honey Chicken, Green Pickled Tomatoes, and Beignets Helpful tips on tablescaping, flower arranging, menu planning, food buying, and more ensure you have the confidence and know-how to pull off a memorable celebration of any size. Brimming with beautiful food and lifestyle photography, Southern Get-Togethers is a must-have manual on Southern hospitality and a lively, delicious, all-around cookbook that's calling for a space on your shelf. TALENTED TOP CHEF: Kelsey has proven her unparalleled cooking chops time and again, from winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing her first bestselling cookbook. A Food Network star and frequent media guest, Kelsey's cooking skills are indisputable, and her food is downright delicious. This book, filled with dishes Kelsey loves to cook for her family and friends, further proves that she is the Southern Martha Stewart. MENUS FOR EVERY OCCASION: Recipes are organized by occasion, and the book provides full menus for every event, including homemade and store-bought items. BYO Burger Night offers recipes for three burger sauces and an orzo side salad, suggested store-bought and five-minute sides, and instructions for setting up the best-ever burger and milkshake bars. Paella Night provides recipes for Paella, Pan con Tomate, Flan de Leche, and Spanish Red Sangria. Southern Get-Togethers shows that entertaining doesn't have to be difficult or time-consuming. Everything you need to host an unforgettable evening is in these pages. SOUTHERN HOSPITALITY EXPERTISE: This cookbook is packed with genuinely helpful advice for setting a table, planning a menu, ordering enough liquor for a party, arranging a flower centerpiece, being a gracious host and guest, cohosting with a friend, and more. Kelsey keeps it real with no-fuss entertaining tips that make it easy for anyone to host a get-together--whether a casual happy hour with girlfriends, a beachside BBQ for thirty people, or an intimate but impressive holiday feast. RECIPE PHOTOS & MUCH MORE: Brimming with gorgeous photos of garden parties, cozy dinners, seaside boils, and Southern life, this is more than just a collection of recipes. You'll want to flip through this book and take inspiration from the beautiful imagery as much as you'll want to cook from it. Perfect for: Ho
The Self-Reliant Kitchen
Traditional skills, heritage recipes, and food preparation techniques from the generations before us. If you're ready to stop relying on overly processed foods from the grocery store and start nourishing yourself and your family with healthier options, this book is for you. Through easy-to-follow recipes and traditional cooking skills, this cookbook inspires and empowers you to create a more self-reliant kitchen. Recipes include: Sourdough Cinnamon Raisin Bread Home-Churned Butter Raspberry Preserves Homemade Pasta Chicken Pot Pie Sourdough Fried Chicken Pot Roast Nourishing Bone Broth Homemade Pickles Healthy Grape Gummies Homemade Maple Vanilla Marshmallows And many more! Learn how to replace manufactured, over-processed store bought food items with delicious from-scratch dishes one recipe at a time!
Good Lookin’ Cookin’
NEW YORK TIMES BESTSELLER - You're invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories. "Hey, good lookin'--what ya got cookin'?" This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It's what you do when a love for good music and good food runs in the family. In Good Lookin' Cookin' Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year's Day, Easter, Mother's Day, Thanksgiving, Christmas, and more. You'll learn how much butter or whipped cream goes into a "Dolly Dollop," what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly's request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake. Filled with more than 80 delicious dishes as well as photographs of Dolly and Rachel cooking and hosting all year long, Good Lookin' Cookin' is a treasured cookbook that will make you feel like part of the Parton family. With their trademark warmth and sisterly love, Dolly and Rachel remind you that cooking doesn't need to be serious--it should be fun! And always good lookin'!
Modern Creole
Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook."Eric Cook shows off the bold flavors and spirit of multicultural New Orleans....With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style."--Foreword ReviewsWith approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking.
Does This Taste Funny?
INSTANT NEW YORK TIMES BESTSELLER Stephen and Evie Colbert invite you to pull up a chair as they share their favorite recipes from family and friends and offer a glimpse of food and fun in their South Carolina home. "Hopefully reading this book and cooking these recipes will feel like hanging out with us at home. We basically live in the kitchen anyway." --Evie and Stephen Colbert As Evie and Stephen explain it, Does This Taste Funny? had its beginnings in the Covid lockdown. "We were all stuck together and couldn't go out, so we cooked. We had all three kids back under one roof for the first time in a long time, and we had dinner each night as a family. Cooking together became a major source of entertainment." Now, the Colberts invite us into their kitchen and around their dining room table. Sharing Stephen and Evie's favorite recipes, as well as those of their family and friends, this book offers everything from Party Food (called "party food" because "appetizers" implies something to follow when we all know that, often, this is the only course), to Seafood, to Poultry and Meat ("Evie and I have different relationships to meat. I like it. Evie can take it or leave it, and mostly she leaves it."), to Desserts ("This is one of the largest sections of the book. Evie always reminds me that desserts are a great way to postpone clearing up."), to Drinks ("I love cocktail hour. It feels like a reward for having gone so long without a cocktail"), all tied together with playful dialogue between Stephen and Evie and gorgeous shots of their food, family, and home.
St. Louis Black Women's Quilting and Cuisine
Black St. Louis Women's Quilting and Cuisine: Stories of Love and Hope, is a beautiful exploration through personal stories of how quilting and cuisine serve as forms of art, cultural preservation, and expressions of love and hope within the Black St. Louis community. This book documents the stories of Black women who are passionate about quilting and culinary arts in St. Louis as an essential part of the local quilting history and that of the state of Missouri.
Baking in the American South
Baking in the American South is honored to be included in the Best of List for Cookbooks by the Reference and User Services Association of the American Library Association.Experience mouthwatering Southern baking--from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.Recipes can tell you volumes if you pay attention--the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.From-scratch, Southern classic recipes include: Thomasville Cheese BiscuitsOuita Michel's Sweet Potato Streusel MuffinsNina Cain's Batty Cakes with Lacy EdgesThe Best Lemon Meringue PieGeorgia Gilmore's Pound Cake This fascinating dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.
The Pioneer Cookbook
Delight Your Family with Recipes That Have Stood the Test of TimeBring to your family's table the same hearty meals that fed the pioneers as they moved westward across the frontier. In The Pioneer Cookbook Miriam Barton presents over 200 recipes used by those American settlers, now adapted to the everyday ingredients and methods used in today's kitchen. Discover the delightful flavors of traditional buckwheat pancakes, chicken fried steak, Texas chili, poblano enchiladas, pan-fried trout, Shepherd's pie, peach cobbler, bread pudding, scones, and so much more.Barton presents each recipe with a brief history of its origin, the ingredients, and clear instructions. She also describes how the pioneers cooked, and includes chapters on food preservation and self-care, with recipes for such items as soap, toothpaste, shampoo, and cough syrup.Treat yourself and your family to the tasteful and simple elegance of meals from The Pioneer Cookbook!This book is also available from Echo Point Books as a paperback (ISBN 1648374409).
My Aunties' Recipes
My Aunties' Recipes is not just a cookbook but a love letter pieced together like the family photo album or an old quilt. The aunties, uncles, and others who brought comfort and nourishment -laid hands in prayer, wiped tears, bandaged knees -often demonstrated their love for you through food. Most of what's written in this love letter was passed down by oral tradition, studying the works of others, and by improvisation- each one making it their own. Part of this love letter pays respect to all the nameless, faceless, and forgotten masters in the kitchen who came before us. Honor them while still making the meal your own. That's the purpose behind this love letter written in food.
Chae
Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15-20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae's mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.
Taste London magazine
We are thrilled to present the seventh issue of Taste London, marking our return after a brief hiatus. As we dive back into the vibrant culinary scene of this incredible city, we are committed to bringing you the most comprehensive reviews of London's best and coziest restaurants and cafes. This summer, we are accelerating our efforts to explore and share the hidden gems and renowned establishments that make London a gastronomic paradise.Taste London magazine is available in both print and electronic formats, accessible online and through social media. We take pride in being one of the rare British magazines available in print across over 190 countries and more than 40,000 retail platforms and online stores, including Amazon, Barnes & Noble, Waterstones, Blackwells, and Walmart.You might think that running a local business means you only need to reach local people. However, that's not entirely true. Our magazine serves a dual purpose for restaurants. Firstly, millions of tourists visit London each year, and they often research their dining options before their trip begins. Therefore, having a global reach is crucial. Secondly, featuring your restaurant in our magazine means your establishment is introduced to a global market with metadata that significantly boosts your SEO efforts. In short, our magazine can greatly enhance your marketing strategy by ensuring your restaurant's name is included as keywords in our metadata.This issue's cover story is "A Summer Guide to the Best Bars and Restaurants - London's Cocktail Culture." We have curated a list of some of the finest cocktail bars and restaurants for you, a task that was both challenging and delightful given the plethora of options available.Our food critique experts have visited and reviewed some of London's best and coziest restaurants, sharing their thoughts on the food and ambiance. The featured restaurants in this issue include: - Chongqing- The Madera- Faber- Quilon- The Munich Cricket Club- Macellaio- Shozna- Royal China- Cafe Pacifico- Babur- Lissome- YeYe's- Gordo's Pizza- The Old Street Chinese 46- Arches CafeAdditionally, we have enclosed a must-read article for restaurant owners titled "Media, You and Your Business: Effective Media Strategies for Your Restaurant." This 7-minute read is packed with valuable insights to help you leverage media for your business success.If you believe your restaurant is among the best and coziest in this vibrant city, we invite you to contact us for a review.Enjoy reading, and thank you for being a part of our culinary journey.
The Pioneer Cookbook
Delight Your Family with Recipes That Have Stood the Test of TimeBring to your family's table the same hearty meals that fed the pioneers as they moved westward across the frontier. In The Pioneer Cookbook Miriam Barton presents over 200 recipes used by those American settlers, now adapted to the everyday ingredients and methods used in today's kitchen. Discover the delightful flavors of traditional buckwheat pancakes, chicken fried steak, Texas chili, poblano enchiladas, pan-fried trout, Shepherd's pie, peach cobbler, bread pudding, scones, and so much more.Barton presents each recipe with a brief history of its origin, the ingredients, and clear instructions. She also describes how the pioneers cooked, and includes chapters on food preservation and self-care, with recipes for such items as soap, toothpaste, shampoo, and cough syrup.Treat yourself and your family to the tasteful and simple elegance of meals from The Pioneer Cookbook!This book is also available from Echo Point Books as a hardcover (ISBN 1648374395).
Agak Agak
In Singapore, cooking the agak agak way is cooking with intent and intuition. 'Agak agak' is a colloquial term rooted in the Malay word for 'somewhat'. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas. Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things 'to taste'. In Agak Agak, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavors to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes. Try classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum's Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others. With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.
The Holiday Candy Book
Vintage candy making for nostalgic treats (The Holiday Candy Book was first published in 1952): Here is a book that will bring back the nostal-gic days of our extreme youth when we chose our penny candy with such deliberation . . . "one of these and two of those" . . . for this book acknowledges that candy is good, tastes good and is much better if you make it yourself.Candy plays an important part in every holi-day. And it has a place in family celebrations, too . . . from the first lollipop of the chil-dren's party to the gold-wrapped cherry cordial at a golden wedding anniversary. So with this collection we learn to make candy-really good candy-beginning with the winter holiday favorites: candy popcorn, fondants of all de-scriptions, mint patties, marzipan and many kinds of hand-dipped chocolates. Spring is the time for Easter Eggs, divinity and nougats and fudge. For the summer holidays we have a choice of marshmallows (they're really easy to make), hard candies, crunch and brittle. In the fall there are the candied fruits, sugared nuts, caramels, pecan turtles and stuffed dates. And then there is that most welcome addition . . . a chapter on wholesome candies for. children . . . lollipops, taffy, candy sticks, spirals and candy apples on a stick.Successful candy-making is easy with the charts and tables and the helpful directions that Mrs. Pasley provides. For instance, do you know that butter crunch will not separate if cooked in a heavy skillet instead of a saucepan? That caramels can be made by a new method that cuts the cooking time as much as two and a half hours? That even chocolate dipping-a fussy task at best-can be conquered if you understand chocolate?This is more than a book of recipes . . . it is a complete, thoughtful guide to home candy making, including lists for equipment, general discussions of cooking techniques and instruc-tions on storing, packing and even mailing the finished product.The novice will find that with this slim guide she can whip up a batch of fudge as expertly as her mother-and the experienced cook will discover how to master such difficult arts as decorating and chocolate dipping. And best of all, the entire family will enjoy having delicious home-made candy from their own kitchen.
San Diego Cooks
A vibrant collection of 70 recipes from San Diego's top restaurants and chefs that celebrates America's Finest City's diverse culinary scene. San Diego is known for sun, surf, and slinging excellent tacos and beer. But when it comes to the restaurant scene, there's a whole world of multi-cultural eats to explore--in and beyond the city limits. From casual yet-design-centric brunch caf矇s to high-end sushi restaurants, and from farmers' market stalls to Michelin-starred dining experiences, this is a place where chefs and foodies alike enjoy the benefits of the region's enviously long growing season, proximity to the sea, cross-cultural exchanges with Mexico, and the overall diversity of its population. San Diego Cooks proudly presents some of the city (and county)'s most iconic dishes. Recipes such as TJ Oyster Bar's Baja Fish Tacos and Kettner Exchange's Kale Salad with Lemon-Pepper Dressing come together quickly with a quick sear of protein and a few turns of a mixing bowl. Smokin J's Smoked Brisket Chili with Cornbread and Extraordinary Desserts' Lemon Meringue Cake are surefire crowd-pleasers. And with easy-to-find ingredients and simple instructions, all recipes are designed for home cooks of all levels. For those who want to level up, consider Valle's charred Onion Tart and Avant's Grilled Rib-eye with Mole Demi and Guajillo Marmalade. Welcome to a taste of some of the chefs, bakers, distillers, and more who are nourishing us with their passion, stories, eats, and sips throughout this dynamic region.
Mimi’s Place
A family history told in food. Southern comfort, food for the soul, and family recipes, from Griffin, Georgia, and beyond. Grits, biscuits and gravy, barbecue, chicken fried steak, Mama Joyce's famous fried chicken, Brunswick stew, gumbo, rice, beans, okra, corn, yams, greens, salads, pies, pickles, cobblers, cakes, drinks, and so much more.
Taste of Tucson
Author cooks, styles and photographs food in her natural-light studio and documents food & travel on location. UNESCO designated Tucson as the first capitol of gastronomy. Edited and designed by former Williams Sonoma cookbook developers, this will be gifty and luxe produced. Her popular food photography and recipe blog "Jackie's Happy Plate", showcases her culinary adventures as a Midwesterner transplanted to the Sonoran Desert. She is especially interested in the emotional, psychological and spiritual relationship that people have with food and drink. Food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it. She has been featured in articles for Reader's Digest, CNN, Good Morning America, The New York Times & NPR. Her food blog, Jackie's Happy Plate has been featured in numerous online publications including Cosmopolitan, Esquire, Glamour, Better Homes and Gardens, MSN, Brit + Co. and Buzzfeed Food. Well-connected, her photography clients include: Random House, Knopf, Simon & Schuster, The Globe Pequot Press, Quirk Books, Sterling Publishing, P.F. Chang's China Bistro, Canyon Ranch Health Resorts, Arizona Tourism, Loews Hotels, NBC/Universal, Epicurious.com, AARP Magazine and The U.S. White House. Her book project, Angry Birds; Bad Piggies' Egg Recipes, won "Best First Cookbook in the World" at the 2011 Gourmand Cookbook Awards. The app, released in October, 2012, which she photographed and edited, is the best-selling cookbook app in the USA, China and numerous other countries. She is the recipient of numerous awards from American Photography, The Photographer's Master Cup, ASMP and the International Photography Awards (Lucie's).
Korean Made Easy
An easy guide to Korean cooking, by mix and matching seven essential ingredients, along with some easy-to-find additions. Korean ingredients such as kimchi, gochujang and sesame oil are ubiquitous in kitchens worldwide and continuing to grow in popularity. But Korean food has a reputation of being longwinded and full of difficult-to-source ingredients. Korean Made Easy dispels this myth, and shows how only seven basic store-cupboard essentials are required to recreate the flavors that make up the cuisine: Gochujang, Doenjang, Ganjang (soy sauce), Rice, Sesame oil, Fish sauce, Gochugaru, which, along with just a few additional ingredients that can be found in supermarkets, make up all the dishes in the book. Seji also highlights ingredient swaps throughout. Chapters include Kimchi, Small dishes/banchan, Rice & noodles, Soups & stews, Noodles & rice, Korean BBQ, Seoul-style street food, Korean tapas & twists, Seji's sauce remix and Sweet & Soju. Approximately 80 recipes will include classics such as Bibimbap, Japchae and Beef Bulgogi, more contemporary dishes such as Gochujang Sausage Spaghetti, 3 ways to update your Ramyeon (Korean packet noodles) and 3 ways to make Korean Fried Chicken, as well as delicious soju-based cocktails, which include a Watermelon Soju Punch.
Ithaca Farmers Market
Nearly every Saturday and Sunday morning at Steamboat Landing, you will see the faithful browsing the nationally renowned Ithaca Farmer's Market in search of the freshest and most beautiful produce, filling bags and baskets with fixings for the week's home meals, encouraging farmers and growers to extend their culinary reach. Celebrating a historic milestone at the Market's current Pavilion location, Ithaca Farmers Market captures the energy and history of the market through colorful narratives, vivid historical and contemporary photos, detailed recipes, and helpful shopping and prep guides. A far cry from the rag-tag brigade selling off the backs of pick-up trucks in 1973, today's bustling pavilion hosts an array of social enterprises, meeting the demand for fresh, locally grown vegetables and fruits, meat from pastured animals, and handcrafted wines.Farmers and growers engage in sustainable practices to produce healthy food for those ofus who are concerned with not just what we eat, but how and where it is produced. Ithaca food activist Michael Turback showcases the delicious possibilities of cooking with local produce at the height of flavor and freshness throughout the growing seasons, taking readers on a year-round culinary tour from spring to early and midsummer to the bursting harvest of late summer, then ebbing into winter. Practical, valuable advice on shopping for fruits and vegetables in accordance with peak growing seasons reconnects marketgoers with the cycles of nature in our region, offering recipes for fresh and delicious dishes made with ingredients that reflect their truest flavors. Natives and new visitors to the Market alike will discover why the Ithaca venue has been cited as one of the country's most influential farmers markets.
Hay Day Country Market Cookbook
Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, "The Hay Day Country Market Cookbook" mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
Pocha
Pocha; short for pojangmacha, which literally translates as 'covered wagon'; pocha is a tented or tarpaulin-covered stall, bar or market vendor serving up cheap and unfussy Korean comfort food, snacks and drinks. In Pocha, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea's food scene into your kitchen. Filled with vibrant location photography from Seoul that weaves a tale of Su's touching return to her home country, Pocha is an electric and tender cookbook.
The Southern Food & Beverage Museum Cookbook
In the aftermath of Hurricane Katrina, a small group of dedicated dreamers opened the Southern Food & Beverage Museum (SoFAB) to tell the stories of the foods and drinks that have come to define the U.S. South. From its beginnings, SoFAB has focused on discovering, understanding, and celebrating food, drink, and related culture and folklife in America. As the museum grew, its staff and supporters learned to answer the question, "What is southern food?" in new ways that reflected the region's dynamism, its ingenuity in the face of hardship, and the contributions of generations of immigrant communities. The Southern Food & Beverage Museum Cookbook shares recipes particular to each southern state, all created by chefs who feel the connection of home.
HowExpert Guide to Koreatown LA
HowExpert Guide to Koreatown LA is your ultimate resource for diving deep into the heart of Koreatown, offering detailed insights into its diverse culture and vibrant life. Whether you are planning a visit, considering moving, or just curious about this bustling enclave, this book delivers everything you need to fully appreciate the wonders of Koreatown.Detailed Overview of HowExpert Guide to Koreatown LA: - Chapter 1: Introduction - An engaging introduction to the unique blend of cultural, culinary, and vibrant community aspects that define Koreatown.- Chapter 2: History and Development - A comprehensive exploration of the historical milestones and influential events that have shaped Koreatown.- Chapter 3: Cultural Heritage and Traditions - Discover the rich traditions, festivals, and cultural customs preserved within the Koreatown community.- Chapter 4: The Culinary Scene - Navigate the diverse and delicious culinary landscape of Koreatown, from traditional fare to innovative food experiences.- Chapter 5: Shopping and Fashion - Insights into the thriving shopping districts and evolving fashion trends that influence Koreatown's local style.- Chapter 6: Entertainment and Nightlife - Discover the vibrant entertainment options and nightlife that make Koreatown a bustling hub after dark.- Chapter 7: Community and People - Profiles of key figures and descriptions of community organizations that contribute to the neighborhood's dynamic.- Chapter 8: Living in Koreatown - Essential tips and advice for those considering Koreatown as their home, covering everything from real estate to local amenities.- Chapter 9: Language and Education - Information on educational opportunities, focusing on language programs and community education centers.- Chapter 10: Exploring Koreatown - Tips for effectively navigating and exploring Koreatown, including maps and suggested itineraries.- Chapter 11: Beyond Koreatown - A guide to nearby attractions and how Koreatown connects with the wider Los Angeles area.- Chapter 12: Practical Tips and Advice - Useful travel and safety advice to ensure a positive experience while visiting or living in Koreatown.- Chapter 13: The Future of Koreatown - An analysis of future trends, challenges, and opportunities for growth within the community.- Chapter 14: Resources and Further Reading - A curated list of additional resources for those interested in extending their knowledge of Koreatown.- Chapter 15: Conclusion - Summing up the guide's insights and encouraging readers to explore and engage with Koreatown personally.- Chapter 16: Appendices - Additional useful resources including a glossary of terms, detailed maps, and further informational aids.Who Will Benefit From This Book: - Travelers and Explorers: Ideal for those planning a visit and seeking a comprehensive cultural and exploratory experience.- Potential Residents: Essential reading for anyone considering making Koreatown their home, providing all necessary living details.- Cultural Enthusiasts and Scholars: Great for readers interested in the dynamics of urban cultural developments and immigrant communities.- Local Residents: A valuable resource for locals looking to deepen their understanding of their neighborhood and engage more fully in community life.If you want to explore the vibrant culture, dynamic community, and rich history of one of Los Angeles's most fascinating neighborhoods, then check out 'HowExpert Guide to Koreatown LA.' Grab your copy today and embark on a journey into the heart of Koreatown, armed with the knowledge, insights, and the confidence to explore deeply.HowExpert publishes how to guides on all topics from A to Z.
Freeze Drying Mastery For Beginners
Tired of Wasting Food and Seeing Your Hard-Earned Money Go Down the Drain? Start Saving Money and Resources with Freeze-Drying! Keeping produce, fruit, vegetables, and leftovers fresh can be tough, especially when you have many mouths to feed or love purchasing foods wholesale to save money. After all, who doesn't love a good sale?But keeping all of these foods safe to eat is a hassle, particularly if you have a lot of one particular ingredient lying around. Luckily, there is! Freeze-drying food is a relatively new and extremely effective way to keep foods fresh, delicious, and nutritious for years on end. In fact, it's estimated that freeze-dried foods can stay fresh for up to 20 years or more when properly freeze-dried, packaged, and stored!So how can you do this? Where do you even begin with reaping all of the amazing benefits of freeze-drying?Well, this book is a great place to start! It provides you with a complete guide to properly freeze-drying your own food at home from start to finish! In this comprehensive guide, you will discover: 104 Recipes in this guide + cookbook you can easily store and enjoy all year round.21+ Batch Logs to make your life easier, including measurements and conversations.A complete understanding of how freeze-drying works and all of the benefits that it brings into your life.Expert advice on how to choose the right freeze-dryer model for you and your family.51 Simple and delicious recipes that use all freeze-dried ingredients.And much more.You don't have to be experienced with food preservation to get started with freeze-drying your own food at home. In fact, you can be an absolute beginner and start freeze-drying food like a pro within just a few short weeks! Start your self-sufficient journey with this simple and delicious food preservation method.
Clams
This is a book about clamsbut it is also a book about places where clams livethe islands, bays, and marshes of our Atlantic coast.It is a book about being out thereand it is a book about clam chowder, clam fritters, and clams with pasta.This book will whet your appetite for clams and clamming."Curtis Badger has produced a hearty and literate chowder, combining the practicalities of how to catch clams with delightful evocations of the sandy, marshy fringes of the coast where they live. A gustatory and ecological tour de force." - Tom Horton Author, Educator, and Chesapeake Bay advocate
