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Author: Susan Patron
Publisher: Orchard Books (NY)
ISBN: 9780531085165
Category : Boys
Languages : en
Pages : 32
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Book Description
In this variant of "Stone Soup," old Billy Que tames a group of rough hungry boys.
Author: Susan Patron
Publisher: Orchard Books (NY)
ISBN: 9780531085165
Category : Boys
Languages : en
Pages : 32
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Book Description
In this variant of "Stone Soup," old Billy Que tames a group of rough hungry boys.
Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169909
Category : Cooking
Languages : en
Pages : 201
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Book Description
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author: William Schreiber
Publisher: Samuel French, Inc.
ISBN: 9780573694035
Category : Legislators
Languages : en
Pages : 52
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Book Description
Author: Albert W.A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169895
Category : Cooking
Languages : en
Pages : 159
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Book Description
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author: Justin Joyce
Publisher:
ISBN: 9780991858842
Category : Cooking
Languages : en
Pages : 0
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Book Description
The long-awaited first cookbook from one of Vancouver's most beloved restaurantsBurgoo is the name of a thick soup or stew from the American South and, historically, of a thick porridge served aboard ships. In Vancouver, Burgoo is synonymous with comfort food, served from four neighbourhood bistros in North Vancouver, Point Grey, Kitsilano and Mount Pleasant. When the first restaurant opened in 2001, its menu featured hearty bowl foods served in a casual, welcoming ambience. Today,those original soups and stews share pride of place with signature starters, salads, sandwiches and desserts, many designed for sharing. True to its roots, Burgoo's menu is about foods that nourish and comfort. From its popular Potage Grand-maman, a traditional Quebecois pea soup, to its sinfully addictive Gooey Cheesy Grillers, a British import, to its extra-garlicky Caesar, the traditional Mexican salad taken to new heights of flavour, and its fresh and fragrant lamb tagine reminiscent of Morocco, the bistro's dishes span the globe. What are common to all of them are bold flavours, generous portions and an overwhelming feeling of eating healthy, satisfying, home-style food.Burgoo brings its recipes to the page for the first time, satisfying long-time guests of the restaurants and introducing home cooks to delicious and easy-to-make dishes for every day or for entertaining a crowd. From dips to brunch dishes, make-ahead soups to last-minute desserts, Burgoo offers seventy-five unpretentious, family favourites for every palate, all beautifully photographed and smartly packaged.
Author: James L. Robbins
Publisher: Xlibris Corporation
ISBN: 1477165304
Category : Juvenile Fiction
Languages : en
Pages : 46
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Book Description
Aristotle, a small, shy cloud, and Burgoo, a happy fun-loving pelican, are the best of friends that spend all their time together. One day Aristotle is told he does not act like a cloud and he must go to Thunderstorm School...without Burgoo! Aristotle learns that Thunderstorm School is not the school for him while Burgoo makes a plan to see his friend again. Together they hatch a plan to find a school they can go to together. Even at the new school they encounter new problems! With a friendship as REMARKABLE as Aristotle and Burgoo's, friends can overcome any problem.
Author: Linda Allison-Lewis
Publisher: University Press of Kentucky
ISBN: 0813159733
Category : Cooking
Languages : en
Pages : 284
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Book Description
To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's Kentucky Fried Chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth-watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake! For special meals, check out sections such as "Lunch and Teatime Favorites" and "Derby Favorites." A delight to read as well as to use, Kentucky's Best also reveals the stories behind the favorites. Whether it's the story of Old Talbott Tavern, the oldest stage-coach stop in America, or the tale of young Alma Harbin's mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling.
Author: R. Gerald Alvey
Publisher: Univ. Press of Mississippi
ISBN: 9780878055449
Category : History
Languages : en
Pages : 356
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Book Description
Kentucky Bluegrass Country by R. Gerald Alvey Horse breeding, the cultures of tobacco and bourbon, the forms of architecture, the codes of the hunt, the traditions of gambling and dueling, convivial celebrations, regional foodways-all of these are ingredients in the folklife of the Inner Bluegrass Region that is the focus of this fascinating book. R. Gerald Alvey (retired) was a professor of folklore and English at the University of Kentucky.
Author: Wes Berry
Publisher: University Press of Kentucky
ISBN: 0813141796
Category : History
Languages : en
Pages : 386
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Book Description
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
Author: Elizabeth Coblentz
Publisher: Ten Speed Press
ISBN: 1607746697
Category : Cooking
Languages : en
Pages : 551
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Book Description
More than 75 traditional Amish recipes, practical gardening tips, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. The Amish Cook is based on a newspaper column of the same name that started when aspiring editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column. Each week Elizabeth shared a family recipe and discussed daily life on her Indiana farm, spent with her husband, Ben, and their eight children and 32 grandchildren. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, The Amish Cook is a poignant and authentic look at a disappearing way of life.
