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Author: Hayden S. Pearson
Publisher:
ISBN: 9780781286114
Category :
Languages : en
Pages : 112
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Book Description
Bonded Leather binding
Author: Hayden S. Pearson
Publisher:
ISBN: 9780781286114
Category :
Languages : en
Pages : 112
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Book Description
Bonded Leather binding
Author: Edna Lewis
Publisher: Knopf
ISBN: 0307761827
Category : Cooking
Languages : en
Pages : 304
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Book Description
In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.
Author: Rachel Martens
Publisher: Philadelphia : Countryside Press ; Garden City, N. Y. : distributed to the trade by Doubleday
ISBN: 9780385111744
Category : Cooking
Languages : en
Pages : 186
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Book Description
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703688
Category : Cooking
Languages : en
Pages : 993
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Book Description
Hit the road with top-rated Cook's Country TV as it searches out the best American recipes and the cooks and locales that inspired them Discover a year's worth of new homegrown recipes from across the U.S., small-town America to the big city, along with their backstories and the chefs who inspired them. The Season 15 Anniversary Edition now has more than 550 recipes. Highlights include: • more new content from more new TV episodes • more On the Road location spotlights such as Mansura, Louisiana and Essex, Massachusetts • exciting twists on down-home favorites such as Stuffed Turkey Wings, Torn and Fried Potatoes, Wisconsin Butter Burgers, and Banana Pudding Pie. • updates on winning products featured on the TV show, including cast-iron skillets, inexpensive blenders, vanilla, and mustard.
Author: Lisa Skolnik
Publisher: Barnes & Noble Publishing
ISBN: 0760754829
Category : Decoration and ornament, Rustic
Languages : en
Pages : 104
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Book Description
Author: Kurt Beecher Dammeier
Publisher: Clarkson Potter
ISBN: 0307489922
Category : Cooking
Languages : en
Pages : 258
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Book Description
The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.
Author: Andrew Dornenburg
Publisher: Little, Brown
ISBN: 0316039845
Category : Cooking
Languages : en
Pages : 938
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Book Description
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author:
Publisher: HDA - House Plans and More
ISBN: 1586780735
Category :
Languages : en
Pages : 466
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Book Description
Author: Pure Flavor®
Publisher: Pure Flavor
ISBN:
Category : Health & Fitness
Languages : en
Pages : 78
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Book Description
Take a flip through our storybook to learn more about our company and how our greenhouse grown veggies come to life. Like the colors of a rainbow, the flavors are endless and so are the opportunities to increase fresh consumption across North America.
Author: United States. Court of International Trade
Publisher:
ISBN:
Category : Customs administration
Languages : en
Pages : 1848
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Book Description
