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Author: Heid Ellen Erdrich Publisher: ISBN: 9780873518949 Category : Cooking Languages : en Pages : 0
Book Description
A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.
Author: Nathalie Dupree Publisher: University of Georgia Press ISBN: 0820343579 Category : Cooking Languages : en Pages : 368
Book Description
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.
Author: Heid Ellen Erdrich Publisher: ISBN: 9780873518949 Category : Cooking Languages : en Pages : 0
Book Description
A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.
Author: Joyce Lamont, Linda Larsen, Sue Zelickson Publisher: Voyageur Press ISBN: 9781610604307 Category : Cooking Languages : en Pages : 260
Book Description
In more than fifty years of broadcasting from the Twin Cities WCCO, Joyce Lamont shared countless recipes, household tips, travel notes, and homey anecdotes with her audience. In the process she became one of the best-loved cooks, household helpers, and radio personalities in the Midwest--and a virtual member of the family for millions of listeners. This book collects 300 recipes from Joyce Lamonts kitchen--all of them well tested over time by her vast and devoted audience. Characteristically simple, well-seasoned, delicious, family-friendly, and reliable, these recipes are the essence of comfort food. Each week WCCOs "Best Buys" guided homemakers to the foods that were in season, at peak quality, and reasonably priced. Just so, this book follows the calendar, directing readers to the freshest ingredients available throughout the year and making the most of these in recipes that celebrate the seasons plenty. Sweetened and spiced throughout with Ms. Lamonts reminiscences of radio personalities and on-air antics, these recipes invite us back into one of the warmest and most welcoming kitchens ever to serve such a close, extended family. And as a bonus the book includes a collection of Ms. Lamonts household hints--tips that range from drying gourds for decoration to the best way to open a stubborn jar--suggestions that are as trustworthy and timeless as the recipes they accompany.
Author: Deborah Madison Publisher: Ten Speed Press ISBN: 0307885658 Category : Cooking Languages : en Pages : 1039
Book Description
First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.
Author: Nathalie Dupree Publisher: Gibbs Smith ISBN: 1423623169 Category : Cooking Languages : en Pages : 1679
Book Description
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
Author: Hayden Haas Publisher: Penguin ISBN: 0744089662 Category : Cooking Languages : en Pages : 813
Book Description
Hayden Haas, rising TikTok and Instagram star of @Delishaas, recipe developer, food stylist, and former personal assistant to Molly Yeh, has written an easy-to-use, beautifully photographed cookbook filled with his favorite classic and modern midwestern recipes. Hayden’s favorite creations in this book bring a sense of nostalgia, community, and inclusivity. As a member of the LBGTQIA+ community, Hayden is committed to sharing his belief in the power of food to bring people together. His passion for cooking coupled with his sharp wit and humor in sharing his stories and the inspiration for the recipes in the book, guarantee that it will be an enjoyable and delicious read. From his Spicy Tomato Skillet, a spectacular fusion of Shakshuka and Eggs in Purgatory, to his take on the classic, midwestern staple Tater-Tot Hotdish to Hayden’s delectable Frosted Cinnamon Caramel Rolls, the perfect breakfast and brunch sweet that combines everyone’s love of cinnamon rolls and sticky buns, to the crowd-pleasing, pitcher perfect, Strip and Go Naked Cocktail, this book, truly has something for everyone and every occasion.
Author: Tim King Publisher: Voyageur Press ISBN: 1616739517 Category : Cooking Languages : en Pages : 160
Book Description
This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages. This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities’ Café Brenda, Spoon River, Lucia’s, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota’s roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms. The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair’s EcoExperience and Green Routes, a sustainable tourism initiative.
Author: Heid Ellen Erdrich
Author: Nathalie Dupree
Author: Heid Ellen Erdrich
Author: First Methodist Church (Shreveport, La.). Gleaners Class
Author: Joyce Lamont, Linda Larsen, Sue Zelickson
Author: Deborah Madison
Author: Nathalie Dupree
Author: Hayden Haas
Author: 
Author: Tim King
Author: Gwen McKee