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Author: Richard L. Jones Publisher: Pelican Publishing Company ISBN: 9781455612680 Category : Cooking Languages : en Pages : 168
Book Description
“This collection of the home-style Southern dishes Jones prepares at his Queens, NY restaurant brims with familiar favorites.” —Publishers Weekly Selected for inclusion in Food & Wine’s Best of the Best cookbook 2005 Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking. From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes—some familiar, others updated and reconsidered to reflect both New York’s diverse influences and the country’s dietary trends—that is sure to delight anyone, anywhere, with a taste for soulful food. The inclusion of recipes for breads and biscuits like Crusty Skillet Corn Bread and Sweet Potato Bread is a refreshing nod to homestyle cooking in this era of carbohydrate restraint, and his chapter on sauces, salsas, relishes and dressings includes some Southern surprises, like watermelon salsa. Chef Jones culminates the collection with his own special recipe for the Southern classic, Red Velvet Cake, among ten savory and simple desserts. Supper at Richard’s Place: Recipes from the New Southern Table will appeal to anyone craving fool-proof, kitchen-tested comfort food. “In depth old-fashioned Southern cuisine.” —Midwest Book Review
Author: Richard L. Jones Publisher: Pelican Publishing Company ISBN: 9781455612680 Category : Cooking Languages : en Pages : 168
Book Description
“This collection of the home-style Southern dishes Jones prepares at his Queens, NY restaurant brims with familiar favorites.” —Publishers Weekly Selected for inclusion in Food & Wine’s Best of the Best cookbook 2005 Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking. From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes—some familiar, others updated and reconsidered to reflect both New York’s diverse influences and the country’s dietary trends—that is sure to delight anyone, anywhere, with a taste for soulful food. The inclusion of recipes for breads and biscuits like Crusty Skillet Corn Bread and Sweet Potato Bread is a refreshing nod to homestyle cooking in this era of carbohydrate restraint, and his chapter on sauces, salsas, relishes and dressings includes some Southern surprises, like watermelon salsa. Chef Jones culminates the collection with his own special recipe for the Southern classic, Red Velvet Cake, among ten savory and simple desserts. Supper at Richard’s Place: Recipes from the New Southern Table will appeal to anyone craving fool-proof, kitchen-tested comfort food. “In depth old-fashioned Southern cuisine.” —Midwest Book Review
Author: Richard Simmons Publisher: G T Publishing Corporation ISBN: 9781577193562 Category : Autobiography Languages : en Pages : 0
Book Description
For the first time, popular weight-loss guru Richard Simmons reveals his lifelong love affair with food in a humorous, moving, and candid autobiography.
Author: Sandi Richard Publisher: Scribner Book Company ISBN: 9781416541233 Category : Diabetes Languages : en Pages : 0
Book Description
Canadian cooking celebrity Sandi Richard brings her savvy shortcuts and meal-planning expertise to busy American tables. Her unique approach presents information in a meal-based format rather than a recipe-based one, and all 50 complete meals in this cookbook feature a color photo and grocery list.
Author: Richard Sobol Publisher: Candlewick Press ISBN: 076363252X Category : Juvenile Nonfiction Languages : en Pages : 40
Book Description
Evocative photographs document the farming process of one of Thailand's most valuable crops, from the beginning of the growing season at the Royal Plowing Ceremony, to the painstaking work of transplanting and harvesting rice plants, to the sharing of a delicious meal.
Author: Richard Blais Publisher: Clarkson Potter ISBN: 0307985288 Category : Cooking Languages : en Pages : 290
Book Description
From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!
Author: Dave Hoekstra Publisher: Chicago Review Press ISBN: 1613743718 Category : Business & Economics Languages : en Pages : 308
Book Description
The phenomenon of the supper club--as unique to the Upper Midwest as great lakes, cheese curds, and Curly Lambeau--is explored for the first time in this attractive and engaging book. Revealing the rich history behind these time-honored establishments, it defines the experience for the uninitiated and reacquaints those in the know with a cherished institution. Painstakingly researched, the book documents modern supper clubs in Wisconsin, Minnesota, Iowa, Michigan, and Illinois, bringing to life the memorable people who created the tradition and keep it alive. It goes on to explain how combining contemporary ideas such as locavore menus and craft beer with staples like Friday night fish fries and Saturday prime rib has allowed the clubs to evolve over time and thrive. With numerous photographs, this combination social history and travel guide celebrates not only the past and present but the future of the supper clubs.
Author: Donna R. Gabaccia Publisher: Harvard University Press ISBN: 0674037448 Category : Social Science Languages : en Pages : 289
Book Description
Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.
Author: Richard L. Jones
Author: Richard L. Jones
Author: Richard Simmons
Author: Lenore Richards
Author: Sandi Richard
Author: Richard Sobol
Author: Richard Blais
Author: Dave Hoekstra
Author: Todd Richards
Author: Donna R. Gabaccia
Author: