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Author: Jean Anderson Publisher: Main Street Books ISBN: 9780385422475 Category : Cooking Languages : en Pages : 356
Book Description
A classic collection of honest American recipes gathered by the author as she crisscrossed the country talking with women who have faithfully preserved them as they were passed by word of mouth from generation to generation.
Author: Jean Anderson Publisher: Main Street Books ISBN: 9780385422475 Category : Cooking Languages : en Pages : 356
Book Description
A classic collection of honest American recipes gathered by the author as she crisscrossed the country talking with women who have faithfully preserved them as they were passed by word of mouth from generation to generation.
Author: Jean Anderson Publisher: Crown ISBN: 9780812906936 Category : Cooking Languages : en Pages : 334
Book Description
Recipes for chicken stew and dumplings, farm-style vegetable soup, shrimp gumbo, skillet squash, date bars, and hundreds of other old-fashioned regional American specialties are interwoven with the words of women entrusted with passing on the culinary arts they have learned from their ancestors
Author: Kristin Cavallari Publisher: Rodale Books ISBN: 1623369177 Category : Cooking Languages : en Pages : 274
Book Description
From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.
Author: Mark Sohn Publisher: University Press of Kentucky ISBN: 9780813191539 Category : Cooking Languages : en Pages : 386
Book Description
Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.
Author: Vivian Howard Publisher: Hachette+ORM ISBN: 0316381098 Category : Cooking Languages : en Pages : 843
Book Description
Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
Author: Brooke Dojny Publisher: Harvard Common Press ISBN: 1558325581 Category : Cooking Languages : en Pages : 884
Book Description
A witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding.
Author: John Thorne Publisher: North Point Press ISBN: 1466805986 Category : Cooking Languages : en Pages : 779
Book Description
In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.
Author: Mark H. Zanger Publisher: Bloomsbury Publishing USA ISBN: 0313091501 Category : Social Science Languages : en Pages : 345
Book Description
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Author: Jean Anderson
Author: Jean Anderson
Author: Jean Anderson
Author: Kristin Cavallari
Author: Mark Sohn
Author: Joan M. Flanagan
Author: Vivian Howard
Author: Brooke Dojny
Author: John Thorne
Author: Mark H. Zanger
Author: