Author: Marjorie Poore Publisher: MPP (Marjorie Poore Productions) ISBN: 9780965109581 Category : Cooking Languages : en Pages : 164
Book Description
This book continues the series from cook-offs and food festivals across the U.S.A. with recipes and photographs ranging from the Terlingua, Texas Chili Championship to the Riverside Orange Blossom Festival.
Author: Mpp Books Publisher: Bristol Publishing Enterprises ISBN: 9780970597335 Category : Cooking Languages : en Pages : 196
Book Description
This cookbook is a companion to the public television series, 'Cookoff-America', a series dedicated to culinary celebrations all over the nation. Over 24 festivals are represented, celebrating everything from eggplant and heirloom tomatoes to watermelon and coffee. From towns of 600 people to cities of millions, the cookbook reflects tremendous spirit and pride-and, of course, lots of great food.
Author: Amy Sutherland Publisher: Penguin ISBN: 1440650128 Category : Fiction Languages : en Pages : 327
Book Description
Cookoff: Recipe Fever in America is an anecdotal and entertaining look at the amazingly extensive subculture of cooking contests in America. Such contests range in importance from Spam contests at county fairs to the granddaddy of them all, the Pillsbury Bake-Off in San Francisco, where the grand prize is a cool million. In between are contests local and national, sponsored by agricultural groups, corporations, and neighborhoods. Competing in these contests are not only casual entrants, but “contesters”—mostly women—for whom the recipe contest is a way of life. Journalist Amy Sutherland follows a small group of such contesters through a year on the contest circuit, beginning with the National Chicken Cook-off and culminating in the Pillsbury Bake-Off. Along the way, we’ll be introduced to well-known cook-off luminaries as well as to some of the most bizarre cooks, and the recipes concocted for their national contests.
Author: Bristol Publisher: Bristol Publishing Enterprises ISBN: 9780965109543 Category : Cooking Languages : en Pages : 164
Book Description
Sample prize-winning recipes from cook-offs and food festivals across the country. Georgia Apple Festival; International Chili Society World Championship Chili Cook-Off; Massachusetts Cranberry Harvest Festival; Gilroy Garlic Festival; Eastport Salmon Festival; Jack Daniel's World Championship Invitational Barbecue; Gonzales Jambalaya Festival; Goleta Lemon Festival; Memphis in May World Championship Barbecue Cooking Contest; The mushroom Festival; National Oyster Cook-Off; Best in the West Nugget Rib Cook-Off; National Pie Championship; Vidalia Onion Festival and many more.
Author: Rick Browne Publisher: Time Life Medical ISBN: 9780737020694 Category : Cooking Languages : en Pages : 220
Book Description
From Memphis to Minneapolis, thousands gather every year at barbecue cookoffs to celebrate this nation's greatest contribution to the culinary world. Barbecue America documents the characters, the flavors, and the award-winning recipes.
Author: Andrew F. Smith Publisher: Oxford University Press ISBN: 0199885761 Category : Cooking Languages : en Pages : 736
Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Author: Publisher: ISBN: Category : Languages : en Pages : 120
Book Description
Published for devotees of the cowboy and the West, American Cowboy covers all aspects of the Western lifestyle, delivering the best in entertainment, personalities, travel, rodeo action, human interest, art, poetry, fashion, food, horsemanship, history, and every other facet of Western culture. With stunning photography and you-are-there reportage, American Cowboy immerses readers in the cowboy life and the magic that is the great American West.
Author: Ardie A. Davis Publisher: Andrews McMeel Publishing ISBN: 1449414141 Category : Cooking Languages : en Pages : 321
Book Description
“A collection of recipes, tips and stories about ribs of nearly every meat variety” from the bestselling authors of America’s Best BBQ (The Pitch). There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best. Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue. “Whatever your level of cooking experience, however you prefer your ribs, you’ll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you’re a backyard beginner or accomplished grill king or queen.” —Cooking Up a Story “There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America’s Best Ribs has something for everyone.” —Top Ribs
Author: James O. Fraioli Publisher: Penguin ISBN: 1440626278 Category : Cooking Languages : en Pages : 383
Book Description
More than 200 blue-ribbon winning homemade dishes from across the country. Americans love to celebrate and share their unique and delicious regional culinary specialties- from Maine lobsters to Gilroy garlic to Texas barbeque to Idaho mashed potatoes. Now, award- winning chef and food journalist James Fraioli has culled the best recipes from the finest food festivals across the United States to delight and inspire cooks everywhere of every level. The wide range of recipes included here are all simple to make, with basic, easy-to-find ingredients. Complete with photographs and featuring a delightful portrait of the festivals themselves, this one- of-a-kind cookbook is certain to satisfy food lovers.
Author: Marjorie Poore
Author: Mpp Books
Author: Amy Sutherland
Author: Bristol
Author: Rick Browne
Author: Andrew F. Smith
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Author: 
Author: Ardie A. Davis
Author: James O. Fraioli