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Author: Steve Norman Publisher: Lulu.com ISBN: 1471018695 Category : Cooking Languages : en Pages : 170
Book Description
Many have said A Dot of Butter and a Dash of Spice is the best BBQ book they've had, written by Steve Norman, it is complete guide on the subject of BBQ'ing, the book shows how to get the most out of your barbecue, be it charcoal or gas, by using it to roast, grill, bake or griddle-cook. There are 112 recipes ranging from The Full English Breakfast, Chicken with Ginger & Black bean sauce, Scallops with Butter & Lemon, Teriyaki Tuna Steaks, Rack of Lamb with Port & Shallot Sauce, Turkish Kofta Kebabs with Minted Yoghurt, Posh surf 'n turf, Blue Cheese & Bacon Stuffed Pork, So Simple Tandoori Chicken, Chicken and Sausage Jambalaya, Bell Pepper & feta parcels, Tomato BBQ relish, Jack Daniels Glaze, Boozy Tropical Fruit Skewers, Pear and Blueberry Parcels. Aimed at the cook thats away from home be it on a camping holiday, a day out at the beach, in the park, at ham radio field day events or even just in your back yard. A Dot of Butter and a Dash of Spice is a must have for every BBQ cook.
Author: Steve Norman Publisher: Lulu.com ISBN: 1471018695 Category : Cooking Languages : en Pages : 170
Book Description
Many have said A Dot of Butter and a Dash of Spice is the best BBQ book they've had, written by Steve Norman, it is complete guide on the subject of BBQ'ing, the book shows how to get the most out of your barbecue, be it charcoal or gas, by using it to roast, grill, bake or griddle-cook. There are 112 recipes ranging from The Full English Breakfast, Chicken with Ginger & Black bean sauce, Scallops with Butter & Lemon, Teriyaki Tuna Steaks, Rack of Lamb with Port & Shallot Sauce, Turkish Kofta Kebabs with Minted Yoghurt, Posh surf 'n turf, Blue Cheese & Bacon Stuffed Pork, So Simple Tandoori Chicken, Chicken and Sausage Jambalaya, Bell Pepper & feta parcels, Tomato BBQ relish, Jack Daniels Glaze, Boozy Tropical Fruit Skewers, Pear and Blueberry Parcels. Aimed at the cook thats away from home be it on a camping holiday, a day out at the beach, in the park, at ham radio field day events or even just in your back yard. A Dot of Butter and a Dash of Spice is a must have for every BBQ cook.
Author: Kay K. Moss Publisher: Univ of South Carolina Press ISBN: 1643362224 Category : Cooking Languages : en Pages : 300
Book Description
A primer on applying historical and culinary practices to modern day cooking Seeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed for adventurous cooks and "foodies," this volume is rich with photographs, period images, and line art depicting kitchen tools and cooking methods. Kay K. Moss invites readers to discover traditional receipts and to experiment with ancestral dishes to brighten today's meals. From campfires to modern kitchens, Seeking the Historical Cook is a primer on interpreting the language of early receipts, a practical guide to historical techniques, and a memoir of experiences at historic hearths. Scores of sources, including more than a dozen unpublished personal cookery books, are compared and contrasted with a new look at southern foodways (eating habits and culinary practices). A rather strict interpretive and experiential approach is combined with a friendly and open invitation to the reader to join the ranks of curious cooks. Taken together, these receipts, facts, and lore illustrate the evolution of selected foods through the eighteenth century and beyond. After decades of research, experimentation, and teaching in a variety of settings, Moss provides a hands-on approach to rediscovering, re-creating, and enjoying foods from the early South. The book begins by steeping the reader in history, culinary tools, and the common cooking techniques of the time. Then Moss presents a collection of tasteful and appealing southern ancestral receipts that can be fashioned into brilliant heirloom dishes for our twenty-first-century tables. There are dishes fit for a simple backwoods celebration or an elegant plantation feast, intriguing new possibilities for a modern Thanksgiving dinner, and even simple experiments for a school project or for sharing with a favorite child. This book is for the cook who wants to try something old... that is new again.
Author: Civic League Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 176
Book Description
The book opens with a whole series of advertisements from various suppliers of wheat and other things associated with cookery in the Williston area. It also has the opening statement, "If you are fond of spicy literature read a cookbook". The book is arranged in a fairly common way with soups first, then fish and shellfish, and so on. There is an interesting section on sandwiches.
Author: Avanelle Day Publisher: Echo Point+ORM ISBN: 1648371213 Category : Cooking Languages : en Pages : 973
Book Description
The classic international cookbook with “explanations of the origins of spices and how to use them [and] scores of recipes that are of absolute first rank” (The New York Times). First published in 1964, The Spice Cookbook is an astounding treasury of over 1,400 recipes from around the world. As the title implies, this book contains a wealth of fascinating and mouth-watering information about a huge range of spices and herbs including flavor profiles, uses (culinary and otherwise), and historical information about where each herb and spice originated and how they made their way around the globe. Recipes range in complexity from staples like simple baked breads, grains, and vegetables to exotic international dishes that will challenge even a seasoned cook. Peppered with beautiful watercolors and line drawings, this book will take you on a delicious culinary journey.
Author: Steve Norman
Author: Steve Norman
Author: W.T. Hayes
Author: Kay K. Moss
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Author: Evaporated Milk Association
Author: Civic League
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Author: Avanelle Day
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