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Author: Christian Thormose Publisher: Clemson University Press ISBN: 1638041172 Category : Cooking Languages : en Pages : 227
Book Description
Clemson University Press is proud to partner with Clemson Blue Cheese to publish a cookbook featuring nearly 200 ways to savor one of Clemson’s signature products. Chef Thormose offers refined versions of classic dishes as well as creative ways to enhance your favorite fare with a little Clemson spirit. Blue cheese is no longer just for salad dressing!
Author: Christian Thormose Publisher: Clemson University Press ISBN: 1638041172 Category : Cooking Languages : en Pages : 227
Book Description
Clemson University Press is proud to partner with Clemson Blue Cheese to publish a cookbook featuring nearly 200 ways to savor one of Clemson’s signature products. Chef Thormose offers refined versions of classic dishes as well as creative ways to enhance your favorite fare with a little Clemson spirit. Blue cheese is no longer just for salad dressing!
Author: John T. Edge Publisher: ISBN: Category : Cooking, American Languages : en Pages : 296
Book Description
In the pages of Southern Belly, Southern food culture chronicler John T. Edge does more than simply steer you to good eats. Much more than your ordinary guidebook grocery list of every smoke shack from Hattiesburg to Hahira, Southern Belly tells the story behind the food, people, and places that have become Southern institutions.
Author: David Orr Publisher: Penguin ISBN: 0143128191 Category : Literary Criticism Languages : en Pages : 402
Book Description
A collection of reviews and essays by David Orr, the New York Times poetry columnist and one of the most respected critics in America today, his best work of the past fifteen years in one place Poetry is never more vital, meaningful, or accessible than in the hands of David Orr. In the pieces collected here, most of them written originally for the New York Times, Orr is at his rigorous, conversational, and edifying best. Whether he is considering the careers of contemporary masters, such as Louise Glück or Frederick Seidel, sizing up younger American poets, like Matthea Harvey and Matthew Zapruder, or even turning his attention to celebrities and public figures, namely Oprah Winfrey and Stephen Fry, when they choose to wade into the hotly contested waters of the poetry world, Orr is never any less than fully persuasive in arguing what makes a poem or poet great—or not. After all, as Orr points out in his introduction, “Poetry is a lot like America, in the sense that liking all of it means that you probably shouldn’t be trusted with money, or scissors.” Orr’s prose is devoted to common sense and clarity, and, in every case, he brings to bear an impeccable ear, an openhandedness of spirit, and a deep wealth of technical knowledge—to say nothing of his shrewd sense of humor. As pleasurable as it is informative, Orr’s journalism represents a high watermark in the public discussion of literature. You, Too, Could Write a Poem is at heart a love note to poetry itself.
Author: Chris Smith Publisher: Chelsea Green Publishing ISBN: 1603588086 Category : Cooking Languages : en Pages : 272
Book Description
With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.
Author: Juliet Harbutt Publisher: Penguin ISBN: 146544372X Category : Cooking Languages : en Pages : 354
Book Description
The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.
Author: FDA Publisher: Imp ISBN: Category : Medical Languages : en Pages : 356
Book Description
The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Author: Jennifer Brulé Publisher: UNC Press Books ISBN: 1469645173 Category : Cooking Languages : en Pages : 256
Book Description
In this enlightening cookbook, chef Jennifer Brule brings southern-style food together with plant-based approaches to eating. Her down-to-earth style and 105 recipes will immediately appeal to vegetarians, vegans, and meat-eaters alike. These dishes are also a boon for those who simply love southern food and want to learn more about options for flexitarian eating. Brule deliciously demystifies meat substitutes and flavors up familiar vegetables. Imagine vegetarian barbecue: Brule's recipe for spicing, saucing, and oven-roasting jackfruit offers a robustly tasty alternative to pulled pork. Tofu is the perfect base for crispy Southern Fried Buttermilk Nuggets, and cauliflower beautifully fills in for shrimp in a Cajun-inspired etouffee. Brule also highlights just how many traditional southern dishes are in fact vegetarian, and they're gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.
Author: Georgann Eubanks Publisher: UNC Press Books ISBN: 146964083X Category : Cooking Languages : en Pages : 383
Book Description
Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients—snow—to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In November, she visits a Chatham County sawmill where the possums are always first into the persimmon trees. Talking with farmers, fishmongers, cooks, historians, and scientists, Eubanks looks at how foods are deeply tied to the culture of the Old North State. Some have histories that go back thousands of years. Garlicky green ramps, gathered in April and traditionally savored by many Cherokee people, are now endangered by their popularity in fine restaurants. Oysters, though, are enjoying a comeback, cultivated by entrepreneurs along the coast in December. These foods, and the stories of the people who prepare and eat them, make up the long-standing dialect of North Carolina kitchens. But we have to wait for the right moment to enjoy them, and in that waiting is their treasure.
Author: Christian Thormose
Author: Christian Thormose![P[a]wsitively Clemson PDF](https://books.google.com/books/content/images/frontcover/bkXOAAAACAAJ?fife=w80-h100)
Author: Clemson University
Author: John T. Edge
Author: David Orr
Author: Pearl Violette Metzelthin
Author: Chris Smith
Author: Juliet Harbutt
Author: FDA
Author: Jennifer Brulé
Author: Georgann Eubanks