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Author: Ann Burckhardt Publisher: Minnesota Historical Society ISBN: 9780873515689 Category : Cooking Languages : en Pages : 188
Book Description
From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.
Author: Ann Burckhardt Publisher: Minnesota Historical Society ISBN: 9780873515689 Category : Cooking Languages : en Pages : 188
Book Description
From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.
Author: Jeanne Cooney Publisher: North Star Press of St. Cloud ISBN: 9780878396450 Category : Church food Languages : en Pages : 0
Book Description
Reporter Emerald Malloy returns to Minnesota's Red River Valley to gather more recipes for an encore feature the Minneapolis newspaper plans to run on rural cooking. Her plans are interrupted by the murder of a farmhand. When someone close to Margie is arrested for the murder, Emerald must investigate to discover the real killer. -- Page 4 of cover.
Author: Ann Burckhardt Publisher: Minnesota Historical Society ISBN: 9780873514682 Category : Cooking Languages : en Pages : 260
Book Description
From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.
Author: JJ Johnson Publisher: Macmillan + ORM ISBN: 1250139376 Category : Cooking Languages : en Pages : 375
Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Author: Isa Chandra Moskowitz Publisher: Little, Brown ISBN: 0316344575 Category : Cooking Languages : en Pages : 733
Book Description
Bestselling author, vegan goddess, and comfort food queen Isa Chandra Moskowitz is back with her biggest book ever -- to prove that making festive vegan food for any occasion can be easy, delicious, and super fun. Gone are the days of stressing over how to please family and friends with different dietary needs. Bursting with knock-your-socks-off, mind-bogglingly tasty vegan recipes for Cinnamon Apple Crepes, Cheeseburger Pizza, Biscuits and Gravy, Churro Biscotti, and so much more, The Superfun Times Vegan Holiday Cookbook will make everyone at your table happy-even meat eaters and the gluten challenged. Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world. You'll start with New Year's, stop for Valentine's Day on the way to Easter and Passover, party down from Cinco de Mayo through the Fourth of July, and cook through Thanksgiving, Hanukkah, and Christmas. And with more than 250 seasonal recipes, you'll mix, match, and remix for every celebration in between -- filling your life with holiday cheer the whole year round.
Author: Alex Snodgrass Publisher: Harvest ISBN: 0358004411 Category : Cooking Languages : en Pages : 311
Book Description
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
Author: Judith Jones Publisher: Anchor ISBN: 0307498255 Category : Biography & Autobiography Languages : en Pages : 292
Book Description
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Author: Ann Burckhardt
Author: Ann Burckhardt
Author: Jeanne Cooney
Author: Ann Burckhardt
Author: JJ Johnson
Author: Jimmy Bannos
Author: Isa Chandra Moskowitz
Author: Tiffany Collins
Author: Alex Snodgrass
Author: Judith Jones
Author: Simon Rimmer