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Author: Ryan Clark
Publisher: Rio Nuevo Publishers
ISBN: 9781933855912
Category : Cooking
Languages : en
Pages : 148
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Book Description
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the best the Southwest has to offer and voila! you get Modern Southwest Cooking. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pave, California Halibut and Sauteed Succotash, Hanger Steak Chimichurri, and Habanero Creme Brulee.
Author: Ryan Clark
Publisher: Rio Nuevo Publishers
ISBN: 9781933855912
Category : Cooking
Languages : en
Pages : 148
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Book Description
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the best the Southwest has to offer and voila! you get Modern Southwest Cooking. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pave, California Halibut and Sauteed Succotash, Hanger Steak Chimichurri, and Habanero Creme Brulee.
Author: John Sedlar
Publisher:
ISBN: 9780898156508
Category : Cooking
Languages : en
Pages : 222
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Book Description
Offers nouvelle cuisine versions of traditional dishes of the American Southwest, including appetizers, soups, salads, seafood, poultry, meat, desserts, pickles and preserves
Author: John Sedlar
Publisher: Simon & Schuster
ISBN:
Category : Cooking, American
Languages : en
Pages : 232
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Book Description
Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-color photographs.
Author: Jessamyn Neuhaus
Publisher: JHU Press
ISBN: 1421407329
Category : History
Languages : en
Pages : 510
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Book Description
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Author: Carolyn Niethammer
Publisher: University of Arizona Press
ISBN: 0816538891
Category : Cooking
Languages : en
Pages : 233
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Book Description
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author: Mark Miller
Publisher: Wiley
ISBN: 9780764525674
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.
Author: John Vollertsen
Publisher: Gibbs Smith
ISBN: 9781423601555
Category : Cooking
Languages : en
Pages : 248
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Book Description
This book teaches the basics of cooking and provides recipes that are not only fun, but are a joy to entertain with.
Author: Donna Nordin
Publisher:
ISBN: 9781580081801
Category : Cooking
Languages : en
Pages : 167
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Book Description
In her first cookbook, chef and restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Café Terra Cotta on lists of America's best restaurants. Donna's passion for spice has long been the guiding principle of her restaurant, and her flavorful, innovative CONTEMPORARY SOUTHWESTERN cooking has kept diners coming back again and again. While all her dishes dazzle the palate, a subtle Garlic Custard and smooth Avocado Vichyssoise are as much a part of her repertoire as the fiery punch of Fried Jalapeño Ravioli. Donna's signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, just one of many sophisticated studies in flavor.
Author: Lois Ellen Frank
Publisher: Random House Value Pub
ISBN: 9780517147504
Category : Cookery, American
Languages : en
Pages : 160
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Book Description
Author: Mark Charles Miller
Publisher:
ISBN: 9780898157598
Category : Cooking
Languages : en
Pages : 248
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Book Description
Offers a collection of recipes for Western fare from the Washington, D.C. restaurant
