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Author: Gregory Llewellyn
Publisher: Thunder Bay Press
ISBN: 9781626865884
Category : Cooking
Languages : en
Pages : 0
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Book Description
These recipes are a party on a plate! From the owners of Hartsyard, a restaurant with a cult following in Sydney, Australia, comes a book of 100 recipes for food that puts a party on your plate! It's American Southern-style cooking at its best, perfected by Gregory Llewellyn, a New York chef who moved around the U.S. honing his skills, then helped open fourteen restaurants along the East Coast before following his Australian wife, Naomi Hart, to Sydney. These restaurateurs believe in "leaf to root, nose to tail" cuisine—using the entire food source—and they practice back-to-the-land food production in their culinary adventures. Under these principles, the recipes in Fried Chicken & Friends are surely the most flavorful dishes in both hemispheres. As the Hartsyard motto goes, "Good food makes good memories. It should be savored and shared in fine company."
Author: Gregory Llewellyn
Publisher: Thunder Bay Press
ISBN: 9781626865884
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
These recipes are a party on a plate! From the owners of Hartsyard, a restaurant with a cult following in Sydney, Australia, comes a book of 100 recipes for food that puts a party on your plate! It's American Southern-style cooking at its best, perfected by Gregory Llewellyn, a New York chef who moved around the U.S. honing his skills, then helped open fourteen restaurants along the East Coast before following his Australian wife, Naomi Hart, to Sydney. These restaurateurs believe in "leaf to root, nose to tail" cuisine—using the entire food source—and they practice back-to-the-land food production in their culinary adventures. Under these principles, the recipes in Fried Chicken & Friends are surely the most flavorful dishes in both hemispheres. As the Hartsyard motto goes, "Good food makes good memories. It should be savored and shared in fine company."
Author: Nicola Morgan
Publisher: Candlewick Press
ISBN: 0763627356
Category : Juvenile Fiction
Languages : en
Pages : 154
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Book Description
When her parents decide to move their family to the English countryside, homeschool their children, and raise chickens, Becca tries to make friends with her new neighbors by hiding her diabetes and throwing a twelfth birthday party for herself.
Author: Jenné Claiborne
Publisher: Harmony
ISBN: 0451498895
Category : Cooking
Languages : en
Pages : 226
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Book Description
100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.
Author: Amanda Yee
Publisher: Insight Editions
ISBN: 1683839625
Category : Cooking
Languages : en
Pages : 176
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Book Description
"The ultimate Friends fan needs this 'Friends: The Official Cookbook' " - POPSUGAR Gather your friends and prepare to say “How you doin'?” to more than 100 recipes inspired by the beloved hit sitcom. Whether you’re a seasoned chef like Monica Geller, just starting a catering business like Phoebe Buffay, or a regular old food enthusiast like Joey Tribbiani, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes iconic treats such as Monica's Friendsgiving Feast, Rachel's Trifle, Just for Joey Fries, Chandler's "Milk You Can Chew," Phoebe's Grandmother's Cookies, and of course, The Moist Maker. Complete with more than seventy recipes and beautiful full-color photography, this charming cookbook is both a helpful companion for home cooks and a fun homage to the show that’s always been there for you.
Author: Chris Ying
Publisher: Artisan Books
ISBN: 1579658407
Category : Cooking
Languages : en
Pages : 217
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Book Description
Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Author: Leah Chase
Publisher: Arcadia Publishing
ISBN: 1455627666
Category : Cooking
Languages : en
Pages : 288
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Book Description
Author: David Chang
Publisher: Clarkson Potter
ISBN: 0307885674
Category : Cooking
Languages : en
Pages : 608
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Book Description
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
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: Karen Ford
Publisher: Totalrecall Publications
ISBN: 9781590955741
Category : Philosophy
Languages : en
Pages : 123
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Book Description
This book is one Black woman's thoughts on issues of the day. Black men in academia like Dr. Cornel West or activists like Rev. Al Sharpton and Rev. Jesse Jackson, Jr. are often asked about the Black community and how the Black community views issues like the Stand Your Ground laws. None of those gentlemen speaks for me or others I know in my community. So I wrote this book to offer a more realistic view on issues like Stand Your Ground laws, the prison industrial complex and others. Some of these are controversial. Some are reflective and still others are personal. They are written to spur conversation, inspire thought and hopefully lead to action.
Author: Mrs. Fisher
Publisher: Applewood Books
ISBN: 1557094039
Category : African American cooking
Languages : en
Pages : 102
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Book Description
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
