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Author: Matt Moore Publisher: Matt Moore ISBN: 9780615318790 Category : Biography & Autobiography Languages : en Pages : 86
Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Matt Moore Publisher: Matt Moore ISBN: 9780615318790 Category : Biography & Autobiography Languages : en Pages : 86
Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Ashleigh Shanti Publisher: Union Square & Co. ISBN: 1454949139 Category : Cooking Languages : en Pages : 558
Book Description
Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.
Author: David Ownby Publisher: Taylor & Francis ISBN: 1315288044 Category : Social Science Languages : en Pages : 270
Book Description
A discussion of the development of secret societies within China and among Chinese communities in colonial Southeast Asia in the late 18th and 19th centuries.
Author: Debra Hess Publisher: Cavendish Square Publishing, LLC ISBN: 1627131779 Category : Juvenile Nonfiction Languages : en Pages : 82
Book Description
The third edition of this popular series is updated with a variety of features that will help students learn about the state of South Carolina. This comprehensive book outlines the geography, history, people, government, and economy of the state. Lists of key people, events, cities, plants and animals, and political figures, plus fact boxes and quotes, provide easily accessible information that is supplemented by activities such as crafts, recipes, and a map quiz. Historic photos, artwork, and other images enhance the text.
Author: James A. Hessler Publisher: ISBN: 9781611216752 Category : History Languages : en Pages : 0
Book Description
One of the most influential actions of the second day of battle at Gettysburg occurred nearly one mile west of Little Round Top in farmer Joseph Sherfy's peach orchard. Hessler and Isenberg combine the military aspects of the fighting with human interest stories in a balanced treatment of the bloody attack and defense of Gettysburg's Peach Orchard.
Author: Hugh Acheson Publisher: Clarkson Potter ISBN: 0307719553 Category : Cooking Languages : en Pages : 306
Book Description
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.
Author: Jan Nordby Gretlund Publisher: Univ of South Carolina Press ISBN: 1611172640 Category : Literary Criticism Languages : en Pages : 293
Book Description
An insightful guidebook to some of the best examples of modern Southern fiction, as selected by an international group of critics In Still in Print, eighteen southern novels published since 1997 fall under the careful scrutiny of an international cast of accomplished literary critics to identify the very best of recent writings in the genre. These essays highlight the praiseworthy efforts of a pantheon of novelists celebrating and challenging regionality, unearthing manifestations of the past in the present, and looking to the future with wit and healthy skepticism. Organized around shared themes of history, place, humor, and malaise, the novels discussed here interrogate southern culture and explore the region's promise for the future. Four novels reconsider the Civil War and its aftermath as Charles Frazier, Kaye Gibbons, Josephine Humphreys, and Pam Durban revisit the past and add fresh insights to contemporary discussions of race and gender through their excursions into history. The novels by Steve Yarbrough, Larry Brown, Chris Offutt, Barry Hannah, and James Lee Burke demonstrate a keen sense of place, rooted in a South marked by fundamentalism, poverty, violence, and rampant prejudice but still capable of promise for some unseen future. The comic fiction of George Singleton, Clyde Edgerton, James Wilcox, Donald Harington, and Lewis Nordan shows how southern humor still encompasses customs and speech reflected in concrete places. Ron Rash, Richard Ford, and Cormac McCarthy probe the depths of human existence, often with disturbing results, as they write about protagonists cut off from their own humanity and desperate to reconnect with the human race. Diverse in content but unified in genre, these particular novels have been nominated by the contributors to Still in Print for long-term survival as among the best modern representations of the southern novel. Featuring: M. Thomas Inge on Charles Frazier's Cold Mountain Clara Juncker on Josephine Humphreys's Nowhere Else on Earth Kathryn McKee on Kaye Gibbons's On the Occasion of My Last Afternoon Jan Nordby Gretlund on Pam Durban's So Far Back Tara Powell on Percival Everett's Erasure Tom Dasher on Steve Yarbrough's The Oxygen Man Jean Cash on Larry Brown's Fay Carl Wieck on Chris Offutt's The Good Brother Owen W. Gilman Jr. on Barry Hannah's Yonder Stands Your Orphan Hans H. Skei on James Lee Burke's Crusader's Cross Charles Israel on George Singleton's Work Shirts for Madmen John Grammer on Clyde Edgerton's The Bible Salesman Scott Romine on James Wilcox's Heavenly Days Edwin T. Arnold on Donald Harington's Enduring Marcel Arbeit on Lewis Nordan's Lightning Song Thomas Ærvold Bjerre on Ron Rash's One Foot in Eden Robert H. Brinkmeyer Jr. on Richard Ford's The Lay of the Land Richard Gray on Cormac McCarthy's The Road
Author: Publisher: ISBN: Category : Languages : en Pages : 180
Book Description
EBONY is the flagship magazine of Johnson Publishing. Founded in 1945 by John H. Johnson, it still maintains the highest global circulation of any African American-focused magazine.
Author: Stephen K. Rose Publisher: Scribner ISBN: 1501192671 Category : Cooking Languages : en Pages : 288
Book Description
THE INSTANT NATIONAL BESTSELLER A warm and stylish Southern cookbook, from the owners of the beloved Nashville-based The Peach Truck, celebrating all things peach in 100 fresh and flavorful recipes. When Stephen and Jessica Rose settled in Nashville, they fell in love with their new city. Their only reservation: Where were the luscious peaches that Stephen remembered from his childhood in Georgia? Amid Nashville’s burgeoning food scene, the couple partnered with his hometown peach orchard to bring just-off-the-tree Georgia peaches to their adopted city, selling them out of the back of their 1964 Jeep Gladiator in Nashville’s farmer’s markets. Since starting their company in 2012, Stephen and Jessica have attracted a quarter of a million followers on social media and have delivered more than 4.5 million peaches to tens of thousands of customers in 48 states. With The Peach Truck Cookbook, the couple brings the lusciousness of the Georgia peach and the savory and sweet charms of Southern cooking, as well as the story behind their success and an insider’s guide to the Nashville food scene, to readers everywhere. From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts, The Peach Truck Cookbook captures the Southern cooking renaissance with fresh, delectable, farm-to-table recipes that are easy to follow and feature peaches in every form. Whether you’re craving peach pecan sticky buns, peach jalapeno cornbread, white pizza with peach, pancetta, and chile, or minty peach lemonade—or have always wanted to try your hand at making a classic peach pie—Stephen and Jessica have you covered. Many of Nashville’s most celebrated hotspots and chefs, including Sean Brock, Lisa Donovan, and Tandy Wilson, have contributed recipes, so you’ll also get a how-to on cult menu items such as Sean Brock’s Double Cheeseburger with Peach Ketchup, Mas Tacos Peach Tamales, and Burger Up’s Peach Truck Margarita. Also included are beautiful photographs illustrating each recipe and a pocket peach education—as Jessica and Stephen take you through peach varieties, best harvesting practices, and everything you need to know to have a peach-stocked pantry. Full of character and charm, The Peach Truck Cookbook is not only an essential addition to the peach-lover’s kitchen, it will bring the beauty of summer to your table all year round.
Author: Matt Moore
Author: Matt Moore
Author: Ashleigh Shanti
Author: David Ownby
Author: Chris Chamberlain
Author: Debra Hess
Author: James A. Hessler
Author: Hugh Acheson
Author: Jan Nordby Gretlund
Author: 
Author: Stephen K. Rose