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Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811811637
Category : Cooking
Languages : en
Pages : 138
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Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Claudia L. Bushman
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 244
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Book Description
"A lively look at how each generation of Americans has reinvented Columbus in its own image and for its own purposes. Was Christopher Columbus a hero or a villain, discoverer or destroyer? ... By focusing on popular representation of the explorer and his story through the years, rather than the actual man or deeds, Bushman chronicles the invention of Columbian tradition. In doing so, she provides a historical and cultural context for the quincentennial debate over Columbus's legacy, demonstrating that the current questioning is only the latest in a long tradition of revising the explorer's reputation."--From publisher.
Author: Betty Rosbottom
Publisher: National Geographic Books
ISBN: 0847848620
Category : Cooking
Languages : en
Pages : 0
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Book Description
A year-round cookbook featuring one hundred soups and sides from veteran teacher and cookbook author Betty Rosbottom that makes soup the centerpiece of any meal. When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations. In this modern take on the perennially popular category, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes, all guaranteed to inspire and delight. Drawing on her deep knowledge of cuisines around the world, Rosbottom presents more than one hundred recipes from far and near, from Onion Soup Gratinée, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as chicken noodle soup and gazpacho are elevated by respective additions of sautéed mushrooms and an icy cucumber granita. All recipes have been developed to provide aspects that home cooks love (ease of preparation, accessibility of ingredients, and the ability to double recipes). Also included are recipes for sandwiches, salads, and desserts, as well as sample menus that show readers how to make soup the start of endless memorable meals.
Author: Raymond Sokolov
Publisher: Simon and Schuster
ISBN: 0671797913
Category : Cooking
Languages : en
Pages : 259
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Book Description
"When Christopher Columbus stumbled upon America in 1492, the Italians had no pasta with tomato sauce, the Chinese had no spicy Szechuan cuisine, and the Aztecs in Mexico were eating tacos filled with live insects instead of beef. In this lively, always surprising history of the world through a gourmet's eyes, Raymond Sokolov explains how all of us -- Europeans, Americans, Africans, and Asians -- came to eat what we eat today. He journeys with the reader to far-flung ports of the former Spanish empire in search of the points where the menus of two hemispheres merged. In the process he shows that our idea of "traditional" cuisine in contrast to today's inventive new dishes ignores the food revolution that has been going on for the last 500 years. Why We Eat What We Eat is an exploration of the astonishing changes in the world's tastes that let us partake in a delightful, and edifying, feast for the mind."--Publisher's description.
Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811811637
Category : Cooking
Languages : en
Pages : 138
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Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category : Cooking
Languages : en
Pages : 1679
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Book Description
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
Author: Nathalie Dupree
Publisher: University of Georgia Press
ISBN: 0820343579
Category : Cooking
Languages : en
Pages : 368
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Book Description
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
Author: Mrs. S. R. Dull
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 366
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Book Description
Author: Ohio State Board of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 910
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Book Description
Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 9781558321458
Category : Cooking
Languages : en
Pages : 454
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Book Description
400 recipes that celebrate the bountiful harvests, creative cooks, and comforting foods of American heartland.
Author: Kathleen A. Deagan
Publisher: Yale University Press
ISBN: 0300133898
Category : Biography & Autobiography
Languages : en
Pages : 304
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Book Description
In 1493 Christopher Columbus led a fleet of 17 ships and more than 1200 men to found a royal trading colony in America. Columbus had high hopes for his settlement, which he named La Isabela after the queen of Spain, but just five years later it was in ruins. It remains important, however, as the first site of European settlement in America and the first place of sustained interaction between Europeans and the indigenous Tainos. Kathleen Deagan and Jose Maria Cruxent tell the story of this historic enterprise. Drawing on their ten-year archaeological investigation of the site of La Isabela, along with research into Columbus-era documents, they contrast Spanish expectations of America with the actual events and living conditions at America's first European town. Deagan and Cruxent argue that La Isabela failed not because Columbus was a poor planner but because his vision of America was grounded in European experience and could not be sustained in the face of the realities of American life. Explaining that the original Spanish economic and social frameworks for colonization had to be altered in America in response to the American landscape and the non-elite Spanish and Taino people who occupied it, they shed light on larger questions of American colonialism and the development of Euro-American cultural identity.
