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Author: Voncile Marie Johnson
Publisher:
ISBN: 9781649903310
Category : Cooking
Languages : en
Pages : 120
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Book Description
Four Generations of Cooks is filled to the brim with scrumptious recipes gathered over the last century by four amazing Southern cooks. These recipes for homemade meals made from scratch are delicious, easy, step by step family recipes, some dating back over one hundred years. Great grandmother Pearl was where the good cooking began in this family, and her secret recipes were passed down from generation to generation, along with other family favorites. This cookbook is like opening a treasure chest of cherished recipes. Everything from mouthwatering Southern style biscuits, authentic cornbread savory fried green tomatoes, and sweet potato pie to pecan pie, traditional pound cake, and luscious bread pudding will be at your fingertips. This book was lovingly created so all these amazing recipes could be passed down in everyone's families, to enjoy for another hundred years or more. "When I fry, boil, or bake foods in an old fashion cast iron skillet, the ones like my grandmothers and mother use. Let me tell you, it absorbs all the flavors and makes the food taste so good. As they said back in the day 'this food is so good, it makes you want to hurt yourself.'" - Author Voncile Marie Johnson
Author: Voncile Marie Johnson
Publisher:
ISBN: 9781649903310
Category : Cooking
Languages : en
Pages : 120
Get Book Here
Book Description
Four Generations of Cooks is filled to the brim with scrumptious recipes gathered over the last century by four amazing Southern cooks. These recipes for homemade meals made from scratch are delicious, easy, step by step family recipes, some dating back over one hundred years. Great grandmother Pearl was where the good cooking began in this family, and her secret recipes were passed down from generation to generation, along with other family favorites. This cookbook is like opening a treasure chest of cherished recipes. Everything from mouthwatering Southern style biscuits, authentic cornbread savory fried green tomatoes, and sweet potato pie to pecan pie, traditional pound cake, and luscious bread pudding will be at your fingertips. This book was lovingly created so all these amazing recipes could be passed down in everyone's families, to enjoy for another hundred years or more. "When I fry, boil, or bake foods in an old fashion cast iron skillet, the ones like my grandmothers and mother use. Let me tell you, it absorbs all the flavors and makes the food taste so good. As they said back in the day 'this food is so good, it makes you want to hurt yourself.'" - Author Voncile Marie Johnson
Author: Marcia B. Garner
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 307
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Book Description
Author: Beverley A. Benjamin
Publisher: FriesenPress
ISBN: 1460276906
Category : Cooking
Languages : en
Pages : 846
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Book Description
As our six children moved out I would often receive a phone call asking, “Mom, how did you make this? What was the secret ingredient?” As a child I would watch my Mother cook and preserve fruit, can and freeze vegetables, bake, and have family get together’s to make Perogys. I enjoyed cooking when I first took it in Junior High School and started to collect recipes. I did a lot of family history and over the years I also was given many recipes from the family members plus saved many from other resources. My Stepfather taught me the cooking of wild game to make it tender. When I got married we had our own garden plus raised cattle, chickens, turkeys, pigs, rabbits and even tried ostriches. We did our own butchering and I learned from my husband’s boss how to do make headcheese from the pigs. I made cottage cheese and butter from our milk cow. I made sourdough from scratch also. From our garden we froze a lot of the crop for the winter. The fruit we grew got made into jams and jellies as well as the wild fruit that we picked. Often we would go picking berries as a family outing or while Roy and I were haying the children would pick wild berries near the fields. We would have a treat of fruit at the end of the day and the excess got made into preserves or into juice. My one challenge was making bread even with a bread machine. It never turned out. Roy took over that challenge and got a recipe figured out that even now I cannot fail making bread. The Grandchildren loved helping him make buns. When Roy passed away I tried the recipe and when the Grandchildren tried the bread their remark was “It taste’s just like Grandpa’s bread.” My recipes were in several boxes and I knew where the ones were that I used the most. When I started entering my collection into a computer Roy suggested I should make a cookbook because I had a collection of over a century of recipes. I have done that now and the collection has recipes from early 1900’s with the old way of the size of the ingredients like “amount of butter the size of an egg” up to modern amounts. I also have enclosed tips that were given to me over the years plus a few old poems that have a special meaning to me.
Author: Alisa Cooper Wechsler
Publisher:
ISBN: 9781320217040
Category :
Languages : en
Pages :
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Book Description
Dr. Alisa's passion and expertise is helping people achieve and maintain optimal physical, mental and social well being though a variety of natural modalities. She was inspired to create this cookbook when she lost her grandmother; so much of who Helen was revolved around nourishing others with wholesome food prepared with love. This timeless collection of Jewish holiday recipes spans four generations and is sure to make beginners feel like a pro while allowing seasoned chefs to expand their repertoire.
Author: Stephanie Hueftle Vogel
Publisher:
ISBN: 9781532389214
Category :
Languages : en
Pages :
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Book Description
Author: Virginia Willis
Publisher: University of Georgia Press
ISBN: 0820367486
Category : Cooking
Languages : en
Pages : 828
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Book Description
Featuring new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook. The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots. Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme’s Biscuits, Mama’s Apple Pie, Okra and Tomatoes), and it wouldn’t be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia. You’ll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South. Bon Appétit, Y’all is Virginia Willis’s way of saying, “Welcome to my Southern kitchen. Pull up a chair.” Once you have tasted her food, you’ll want to stay a good long while.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 223
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Book Description
Author: Rockford Hospital Auxiliary
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 99
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Book Description
Author: Karen Stabiner
Publisher: Penguin
ISBN: 0698195809
Category : Cooking
Languages : en
Pages : 338
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Book Description
Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.
Author: Louise Johncox
Publisher: Pan Macmillan
ISBN: 144724706X
Category : Cooking
Languages : en
Pages : 420
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Book Description
Louise Johncox comes from a long line of bakers and confectioners. As a child she would sit on a flour tin at her father's side and eat whatever was fresh from the oven - a hot bread roll or a fluffy piece of sponge - and when her father, a master baker, retired, Louise decided it was time to capture his wisdom and baking expertise, writing down his recipes for the first time and preserving his magical legacy for her children. With a Foreword by Albert Roux, The Baker's Daughter weaves Louise's delightful childhood memories of life in her family tea shop with her father's delicious recipes for you to try at home, honed by over forty years of instinct and experience. From classic cream cakes and traditional buns, to celebration cakes, handcrafted chocolates and her father's signature cream meringues, these recipes come laden with the sights, smells and warmth of the tea room and bakehouse. Louise shares more stories about her family teashop in her ebook memoir A Life Shaped By Cakes: The Memoir of The Baker's Daughter. 'An affectionate memoir that will both entertain with stories from a bygone world of tea and cakes and inspire people to bake' Albert Roux, OBE, KFO
