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Author: Besa Kosova
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
A Taste of Hillbilly Cookbook, 101+ Best & Easy Hillbilly Recipes with Cooking Tips & Kitchen Tricks, is an impressive collection of traditional American recipes that you can create in the comfort of your own kitchen. With 130 delightful classic recipes that have taken years to recreate are featured, including savory pastries, soups and stews, desserts, and delectable thirst-quenchers. Moreover, you will find delicious pickling and preserve favorites in addition to advice procured through the journey of creating the cookbook.
Author: Besa Kosova
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
A Taste of Hillbilly Cookbook, 101+ Best & Easy Hillbilly Recipes with Cooking Tips & Kitchen Tricks, is an impressive collection of traditional American recipes that you can create in the comfort of your own kitchen. With 130 delightful classic recipes that have taken years to recreate are featured, including savory pastries, soups and stews, desserts, and delectable thirst-quenchers. Moreover, you will find delicious pickling and preserve favorites in addition to advice procured through the journey of creating the cookbook.
Author: Michael Worthington
Publisher:
ISBN: 9781466494848
Category :
Languages : en
Pages : 164
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Book Description
The Hillbilly Cookbook - Holiday Edition is a collection of more than 140 authentic Southern recipes that represents holiday cooking at it's best from some of the finest cooks in the country. Recipes that have stood the test of time; some for more than 100 years!We've included the traditional favorites such as roast turkey and baked ham, done several different ways, along with the author's own method of deep frying a turkey that will melt in your mouth. You'll also find candied yams, dressing and gravy, holiday potato salad, and more.We've included a few things you may not consider to be "mainstream" holiday dishes, but some that no self respecting Thanksgiving or Christmas table would be without down here in the deep south.In here you'll find unique treasures such as New Orleans Stuffed Shrimp, Jambalaya, and Red Beans and Rice adapted from recipes over 100 years old that were a huge success in our restaurant, as well as tongue slappin' cakes, pies, candies, and cookies, and a recipe for Herb-Parmesan bread that'll make you cry!If you're looking for holiday recipes from the "Real Old South", this is the cookbook you need.
Author: David Richards
Publisher: Createspace Independent Publishing Platform
ISBN: 9781542407410
Category :
Languages : en
Pages : 182
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Book Description
Hello Fellow Hillbillies, Country Folk, and City Slickers, I am David Richards, and I grew up in the Appalachian Mountains of West Virginia, where the love of God, Family, Friends, and Good Eatin' is the way of life...I have heard all of the hillbilly jokes and name calling that comes from being a true hillbilly from the mountains. I don't care what you call me as long as you call me when it's time to eat. That's why I am putting this cookbook together. If you're going to call me over for supper I want the best grub and fixins that a hillbilly can eat. I hope you enjoy these recipes for many years to come.Everybody has a "Sweet Tooth." I think the term "sweet tooth" was coined by some good hillbilly mountain folks. As a hillbilly myself, I have heard all the jokes about us not having teeth or very little of them...well, who's counting anyway? Whether you have a full rack, half rack, one tooth, or going bare back, we all still have a sweet tooth for great desserts after a big hardy hillbilly meal. That's why I have put this section of fine desserts in my cookbook. I hope you, your family and the friends that come to visits you will enjoy. So now you can be the sweetheart of the hollow...Git out your bakin' pans, pie pans, or iron skillets and crank up the stove...it's time for that heavenly dessert.Before we hillbillies put grub on our plate and stuff our face...we take time to say Grace. So take the time to say your Grace, and here's a little prayer for you to say...God is Good, God is Great, thank ya for the grub that's on my plate. Help this Hillbilly to be content...Whether it be a coon, possum, or rattlesnake, Lord let taste like a big juicy steak..........Amen
Author: Jim Clark
Publisher: Thomas Nelson
ISBN: 9781558532717
Category : Beverly hillbillies (Television program)
Languages : en
Pages : 0
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Book Description
Granny was always cooking hogback, gizzards, or crawdad, and anyone who looked at Jethro or Elly Mae knew Granny's cooking was nutritious. To capture the humor and spirit of the show, this book has possum, squirrel and groundhog, but also the hearty traditional recipes of the stars, photos, profiles, trivia, and more.
Author: Darra Goldstein
Publisher: Ten Speed Press
ISBN: 1607746107
Category : Cooking
Languages : en
Pages : 306
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Book Description
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.
Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0553459147
Category : Cooking
Languages : en
Pages : 241
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Book Description
Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.
Author: Donna Douglas
Publisher: Tate Publishing & Enterprises
ISBN: 9781620244043
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this nostalgic cookbook from film and TV star Donna Douglas, you'll find original recipes from Donna and her family and friends, including a host of celebrities such as Buddy Ebsen, Max Baer, Dolly Parton, Loretta Lynn, Debbie Reynolds, Pat Boone, Gavin MacLeod, and many others. In this delightful volume, Donna's many fans will find photos of her in contemporary life and in her Hollywood days, along with dozens of anecdotes and personal recollections. So come sit a spell and read the beloved stories and recipes of Donna Douglas and friends in Southern Favorites with a Taste of Hollywood.
Author: Beth A. Lee
Publisher: Sourcebooks, Inc.
ISBN: 1648765688
Category : Cooking
Languages : en
Pages : 237
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Book Description
Make traditional Jewish baked goods at home Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons for Passover, or babka for family brunch, The Essential Jewish Baking Cookbook helps you capture the essence of traditional Jewish baking in your own kitchen. It's filled with 50 classic recipes—ones you might remember your bubbe or mom whipping up—with clear instructions to help you make them successfully every time. Inside this Jewish cookbook for home bakers, you'll find: Your favorite baked goods—From bagels and bialys to rugelach, kugel, and more, you'll discover a variety of sweet and savory recipes that are perfect for everyday baking and holidays alike. An intro to Jewish baking—Gain the knowledge and confidence you need to get started, with guidance on kosher baking, plus essential techniques, tools, and ingredients. Beginner-friendly recipes—Each recipe includes easy-to-follow directions and uses basic ingredients to ensure you get it right, even if you've never tried your hand at Jewish baking before. Discover the joy of Jewish baking with The Essential Jewish Baking Cookbook.
Author: Naomi Pomeroy
Publisher: Ten Speed Press
ISBN: 1607749009
Category : Cooking
Languages : en
Pages : 402
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Book Description
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 337
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Book Description
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
