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Author: John Martin Taylor
Publisher: Univ of South Carolina Press
ISBN: 1643363514
Category : Biography & Autobiography
Languages : en
Pages : 242
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Book Description
Winner of the 2023 Gourmand World Cookbook Award, Food Writing, Cambodia/USA A journey through the lands of boiled peanuts, pesto, and pickled peppercorns—with thirty recipes Foodies, travel enthusiasts, culinary historians, fans of fine writing, and cookbook collectors will feast on John Martin Taylor's Charleston to Phnom Penh. A unique vision of a joyous and peripatetic life, these essays take readers on a journey across three continents, from the South Carolina Lowcountry of Taylor's upbringing to the Caribbean, Italy, France, Eastern Europe, and Asia. Taylor recalls his mother's before-her-time culinary experiments; probes historical archives to research the origins of classic dishes; and remembers adventures sailing, dancing, and fishing, as well as cooking. His gaze is social, etymological, personal, comic, and historical, and all foods are considered fair game for scrutiny. Taylor tells us how to bake with olive oil, why he doesn't make wedding cakes, what to do in Transylvania, and how he came to be a voice of the Lowcountry. Make a margarita and delve into his deconstruction of hoppin' john, his erstwhile namesake; the history of cheese straws; and how to make callaloo and fish amok.
Author: John Martin Taylor
Publisher: Univ of South Carolina Press
ISBN: 1643363514
Category : Biography & Autobiography
Languages : en
Pages : 242
Get Book Here
Book Description
Winner of the 2023 Gourmand World Cookbook Award, Food Writing, Cambodia/USA A journey through the lands of boiled peanuts, pesto, and pickled peppercorns—with thirty recipes Foodies, travel enthusiasts, culinary historians, fans of fine writing, and cookbook collectors will feast on John Martin Taylor's Charleston to Phnom Penh. A unique vision of a joyous and peripatetic life, these essays take readers on a journey across three continents, from the South Carolina Lowcountry of Taylor's upbringing to the Caribbean, Italy, France, Eastern Europe, and Asia. Taylor recalls his mother's before-her-time culinary experiments; probes historical archives to research the origins of classic dishes; and remembers adventures sailing, dancing, and fishing, as well as cooking. His gaze is social, etymological, personal, comic, and historical, and all foods are considered fair game for scrutiny. Taylor tells us how to bake with olive oil, why he doesn't make wedding cakes, what to do in Transylvania, and how he came to be a voice of the Lowcountry. Make a margarita and delve into his deconstruction of hoppin' john, his erstwhile namesake; the history of cheese straws; and how to make callaloo and fish amok.
Author: John Martin Taylor
Publisher: UNC Press Books
ISBN: 0807837571
Category : Cooking
Languages : en
Pages : 366
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Book Description
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
Author: John Martin Taylor
Publisher: Clarkson Potter
ISBN: 9780517703878
Category : Cooking
Languages : en
Pages : 0
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Book Description
John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cakes, the unique flavors of southern cuisine are as old and treasured as the charming mansions of Charleston, Beaufort, and Savannah. 150 full-color photos.
Author: Anne Byrn
Publisher: Harper Celebrate
ISBN: 0785291342
Category : Cooking
Languages : en
Pages : 513
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Book Description
Experience mouthwatering Southern baking—from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't. Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels. From-scratch, Southern classic recipes include: Thomasville Cheese Biscuits Ouita Michel's Sweet Potato Streusel Muffins Nina Cain's Batty Cakes with Lacy Edges The Best Lemon Meringue Pie Georgia Gilmore's Pound Cake This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes. Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.
Author:
Publisher:
ISBN:
Category : Diplomatic and consular service, American
Languages : en
Pages : 378
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Book Description
Author: Phrae Chittiphalangsri
Publisher: Taylor & Francis
ISBN: 1000896781
Category : Language Arts & Disciplines
Languages : en
Pages : 249
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Book Description
Comprising 11 countries and hundreds of languages from one of the most culturally diverse regions in the world, the chapters in this collection explore a wide range of translation issues. The subject of this volume is set in the contrasted landscapes of mainland peninsulas and maritime archipelagos in Southeast Asia, which, whilst remaining a largely minor area in Asian studies, harbors a wealth of textual heritage that opens to inquiries and new readings. From the post-Angkor Cambodia, the post-colonial Viantiane, to the ultra-modern Singapore metropolis, translation figures problematically in the modernization of indigenous literatures, criss-crossing chronologically and spatially through different literary landscapes. The peninsular geo-body gives rise to the politics of singularity as seen in the case of the predominant monolingual culture in Thailand, whereas the archipelagic geography such as the thousand islands of Indonesia allows for peculiar types of communication. Translation can also be metaphorized poetically to configure the transference in different scenarios such as the cases of self-translation in Philippine protest poetry and untranslatability in Vietnamese diasporic writings. The collection also includes intra-regional comparative views on historical and religious terms. This book will appeal to scholars and postgraduate students of translation studies, sociolinguistics, and Southeast Asian studies.
Author: Matthew Jagel
Publisher: Cornell University Press
ISBN: 1501769359
Category : History
Languages : en
Pages : 247
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Book Description
Khmer Nationalist is a political history of Cambodia from World War II until 1975, examining the central role of Sõn Ngc Thành. It is a story of nationalistic independence movements, political intrigue, coup attempts, war, and American intelligence. The rise of Cambodian nationalism, the brief period of Japanese dominance, the fight for independence from France, and the establishment of ties with the United States that kept Sihanouk on edge until his downfall—in all of these, as Matthew Jagel shows, Thành was fundamental. Khmer Nationalist reveals how Cambodian nationalism grew during the twilight of French colonialism and faced new geopolitical challenges during the Cold War. Thành's story brings greater understanding to the end of French colonialism in Cambodia, nationalism in post-colonial societies, Cold War realities for countries caught between competing powers, and how the United States responded while the Vietnam War intensified.
Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 2944
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Book Description
Author: A. Timothy Warnock
Publisher:
ISBN:
Category : History
Languages : en
Pages : 364
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Book Description
This volume documents the combat service of the USAF and its predecessor organizations, as recognized by the award of combat service medals to individuals and service or campaign streamers to air units. Separate sections feature descriptions and color photos of the medals and streamers; concise accounts of each campaign in the theater are illustrated with color maps.--[book jacket].
Author: Carrie Morey
Publisher: Harper Celebrate
ISBN: 0785241620
Category : Cooking
Languages : en
Pages : 287
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Book Description
Hot Little Suppers is more than just a book on cooking for families--it’s an invitation to get together and have some fun in the kitchen. Nobody is better equipped to tackle the subject of incorporating family into the process than Carrie Morey, who grew up cooking with her mother and whose daughters have worked side-by-side with her in her kitchen and business, Callie’s Hot Little Biscuit. Structured by seasons, the 120+ recipes are divided into easy-to-prepare weeknight meals and slightly more involved weekend dishes. Carrie incorporates beautiful, bright flavors from a range of culinary traditions. In Hot Little Suppers, Carrie shares delicious recipes such as: Tangy Thai Chicken Salad Pork Ragu with Pappardelle Meatloaf with Crispy Onions Fried Green Tomatoes Veggie Tortilla Soup Embedded within each section are tips for involving kids in the adventure, suggestions for serving a crowd, and variations on recipes that can satisfy different dietary restrictions and palates. Additionally, each chapter includes recipes for sides, drinks, and desserts that make tasty accompaniments, as well as sidebars with “Hot Little Tips” for everything from tailgating like a pro to starting dinner conversations with teens. Hot Little Suppers includes material about staples to keep on hand for putting suppers together, Carrie’s secrets to organizing your pantry, and beautiful photography throughout that captures techniques, finished dishes, and warm lifestyle shots of Carrie’s family.
