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Author: Bonnie Villareal Padron Publisher: Xlibris Corporation ISBN: 1514414015 Category : Cooking Languages : en Pages : 316
Book Description
Coming from six generations of Conchs, born and raised in a small town of Key West, Florida, where families were very connected. We all grew up as a family and shared many of our recipes, which are none like any other, nowhere to be found but in our small island. I remember when we would gather on weekends and share our recipes. We would sit out on the White Street pier with our folding chairs, fishing and crabbing as the children played. I have to say I miss that island. Key West people are so unique. If you look at our history, we are all related to each other somehow. One thing I can say is that Conchs (Key Westers as they call us) stick together. I remember going to the beach as a child, and the families would get the grill going, pull out the big cast-iron skillet, fill it with lard, and cook shiners (mahua), a little shiny fish, which they would fry till they were crispy, and we would squeeze key lime on them and eat with a couple of loaves of Cuban bread. That was our barbecue. LOL. How simple life was, and we had such great times. I know that anyone in Key West who reads this cookbook would agree that our island is like no other. This cookbook is so important to me because it brings back our history and great memories of Key West, which I love sharing.
Author: Bonnie Villareal Padron Publisher: Xlibris Corporation ISBN: 1514414015 Category : Cooking Languages : en Pages : 316
Book Description
Coming from six generations of Conchs, born and raised in a small town of Key West, Florida, where families were very connected. We all grew up as a family and shared many of our recipes, which are none like any other, nowhere to be found but in our small island. I remember when we would gather on weekends and share our recipes. We would sit out on the White Street pier with our folding chairs, fishing and crabbing as the children played. I have to say I miss that island. Key West people are so unique. If you look at our history, we are all related to each other somehow. One thing I can say is that Conchs (Key Westers as they call us) stick together. I remember going to the beach as a child, and the families would get the grill going, pull out the big cast-iron skillet, fill it with lard, and cook shiners (mahua), a little shiny fish, which they would fry till they were crispy, and we would squeeze key lime on them and eat with a couple of loaves of Cuban bread. That was our barbecue. LOL. How simple life was, and we had such great times. I know that anyone in Key West who reads this cookbook would agree that our island is like no other. This cookbook is so important to me because it brings back our history and great memories of Key West, which I love sharing.
Author: Joyce LaFray Publisher: Seaside Publishing ISBN: 9780942084627 Category : Cooking Languages : en Pages : 0
Book Description
Want the secrets behind Key West's favorite recipes? Conch (say " konk") Cooking presents a nutritious alternative to the usual seafood fare and a delicious one! Joyce LaFray's collection, which includes time-tested recipes from Florida's famous restaurants and others, is sure to tempt both adventuresome palates and waist-conscious readers. Discover particulars about the conch, including easy-to-follow directions on removing the meat from the shell and tenderizing the queen conch. Recipes include favorites from Mangrove Mama s in Sugar Loaf Key, The Pier House in Key West and Marker 88 restaurant in Plantation Key. Now that conch meat is available in most seafood markets in the U.S. and abroad, this book will prove to be an invaluable cooking tool.
Author: Publisher: Univ of North Carolina Press ISBN: 9780807841525 Category : Cooking Languages : en Pages : 204
Book Description
For generations, North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Here thirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restau
Author: Julio Rodriguez Publisher: Xlibris Corporation ISBN: 198456255X Category : Cooking Languages : en Pages : 298
Book Description
Cooking Columbus was a challenge to write from the very beginning due to the dark chapter in history for the peace-loving Arawaks, Tainos, and the warriors of the Caribbean, the Carib Indians. The discovery of the new world was the beginning of the end for the Amerindian native in the Caribbean.
Author: Dr. Deborah Manoushka Paul Figaro Publisher: AuthorHouse ISBN: 1665532548 Category : Cooking Languages : en Pages : 619
Book Description
We took our mom's recipes (Mrs. Josette Barosy Jean), put them together and turned it into this book for her. As we were writing the book, we modernized it by changing the ways things were being done during her time and introduced them to a more modern way. Like for instance the manual ways, or older utensils or tools to make "Brunoise", "Chiffonade", "Julienne", or to slice, mince, dice, chop, cube, grate, shred, whip, pare food, using instead Chef's knives, or food chopper, food shredder, vegetable choppers, etc...
Author: Susan Spicer Publisher: Knopf ISBN: 0307518272 Category : Cooking Languages : en Pages : 418
Book Description
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
Author: Anita Lo Publisher: ABRAMS ISBN: 1613121822 Category : Cooking Languages : en Pages : 680
Book Description
A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.
Author: Lonnie Lynch Publisher: AuthorHouse ISBN: 143891654X Category : Cooking Languages : en Pages : 426
Book Description
"Romance Cooking" Unlocking the Secrets of Seducing Mars or Venus Finally one of the most exciting cookbooks you will ever own. Not only does it contain many secrets of seduction, the recipes are exotic and divinely delicious. Your lover will think you are a cooking god or goddess who has arrived to mysteriously give them a tantalizing gourmet feast. Everybody wants someone who can step outside of his or her box and is daring enough to take him or her on. They want someone who can take them in, tease, intrigue, entice, and make them experience new thoughts and feelings they'd never experienced before-or thought they'd never experience. Are you bored with the usual dinner and movie date routine? In this book, I'll talk about creatively "Unlocking the Secrets of Seducing Mars or Venus with Romance Cooking" as a means to enhance your life and relationships. What this universal secret tells you about your own life is that the thoughts you think, feelings you feel, words you say, and actions you take all consist of energy that attracts to it more of its own kind. Secrets - Romance - Mystery - Hope - Faith
Author: Bonnie Villareal Padron
Author: Bonnie Villareal Padron
Author: Joyce LaFray
Author: Dee Carstarphen
Author: 
Author: Julio Rodriguez
Author: Nixon Griffis
Author: Dr. Deborah Manoushka Paul Figaro
Author: Susan Spicer
Author: Anita Lo
Author: Lonnie Lynch