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Author: Helana Brigman Publisher: LSU Press ISBN: 0807150487 Category : Cooking Languages : en Pages : 258
Book Description
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Author: Helana Brigman Publisher: LSU Press ISBN: 0807150487 Category : Cooking Languages : en Pages : 258
Book Description
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Author: Felder Rushing Publisher: ISBN: 9781930604575 Category : Fruit-culture Languages : en Pages : 0
Book Description
Gardening is now the favorite leisure pastime in America. Homeowners are realizing the benefits derived from gardening, namely enjoyment, exercise, and nutrition. Book retailers are well aware that the trend in gardening books is to regional titles that provide credible information on the plants that perform well in specific regions. The Louisiana Fruit & Vegetable Book is written by the highly popular gardening experts Walter Reeves and Felder Rushing. Contains advice for plant fruits, vegetables, and herbs. With 60 featured plants, the authors provide characteristics of available varieties, planting and maintenance advice, as well as recipes for dishes from the garden.
Author: Andrew Tobin Publisher: POW! Kids Books ISBN: 9781576879078 Category : Juvenile Nonfiction Languages : en Pages : 0
Book Description
The Fruits of Your Laboris a board book that explores the size progression of a baby in the womb in relation to a fruit or vegetable. Beginning at the size of a sweet pea and growing to the size of watermelon, each week of pregnancy is documented as a watercolor painting next to a fun, and also true fact about that specific fruit or vegetable, mixed with a playful quip. With its endearing illustrations and droll humor,The Fruits of Your Labormakes a perfect gift for expectant families.
Author: CICO Books Publisher: CICO Books ISBN: 9781908862853 Category : Gardening Languages : en Pages : 0
Book Description
An invaluable journal for novice and experienced gardeners alike. Whether you are looking for a useful place to plan your vegetable garden layout, or somewhere to record the results and successes of different seed types and plant varieties, Fruit & Vegetable Garden Notes will prove to be an invaluable resource. Use the note pages to write your thoughts for seasonal planting or jot down ideas for improving your plot. The journal includes a seasonal growing diary for planning a year of planting, tending, and harvesting, and spaces tp fill in everything related to your crops, making this journal the perfect companion in the vegetable garden.
Author: Jared Chapman Publisher: Abrams ISBN: 1613127405 Category : Juvenile Fiction Languages : en Pages : 44
Book Description
A bunch of friendly vegetables wear colorful underwear of all varieties—big, small, clean, dirty, serious, and funny—demonstrating for young ones the silliness and necessity of this item of clothing. The unexpectedness of vegetables in their unmentionables is enough to draw giggles, but the pride with which the “big kid” attire is flaunted in front of the baby carrots in diapers will tickle readers of all ages. With rhyming text that begs to be chanted aloud and art that looks good enough to eat, this vibrant story will encourage preschoolers to celebrate having left those diapers behind!
Author: Trisha Shirey Publisher: Timber Press ISBN: 1604699655 Category : Gardening Languages : en Pages : 253
Book Description
Get the Inside Dirt, Texas! This ultimate local guide to growing vegetables and other edibles provides you with insider advice on climate zones, average frost dates, and growing season details across Texas. Information includes details on sun, soil, fertilizer, mulch, water, and the best varieties for your region. A garden planning section helps with design and crop rotation, and monthly lists explain what to do from January through December. In-depth profiles of nearly 50 edibles round out the information and help ensure a can’t-miss harvest.
Author: Paul Prudhomme Publisher: Harper Collins ISBN: 0688028470 Category : Cooking Languages : en Pages : 362
Book Description
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author: FARMER LEE JONES Publisher: Penguin ISBN: 0525541063 Category : Cooking Languages : en Pages : 642
Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: Helana Brigman
Author: Helana Brigman
Author: Felder Rushing
Author: Andrew Tobin
Author: CICO Books
Author: Walter Reeves
Author: Jared Chapman
Author: Trisha Shirey
Author: Paul Prudhomme
Author: FARMER LEE JONES
Author: Dale Groom