Pigsfoot Jelly & Persimmon Beer PDF Download
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Author: Charles L. Perdue
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 136
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Book Description
From the files of the Virginia Writer's Project, Dr. Perdue has collected interviews from Virginia residents on the rich culinary and cooking tradition of Virginia. In their words and dialect, long time Virginians relate family secrets, disagreements on ingredients, and such time honored traditions as molasses boiling, oyster roasts and family reunions. The book covers food traditions from the diet of Virginia slaves to the fish fry and finally the grand feast of Christmas dinner. The reader will delight in the humor and frankness of the interviews taken in the 1930's up until the outbreak of WWII. The New Deal and Folk Culture Series.
Author: Charles L. Perdue
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 136
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Book Description
From the files of the Virginia Writer's Project, Dr. Perdue has collected interviews from Virginia residents on the rich culinary and cooking tradition of Virginia. In their words and dialect, long time Virginians relate family secrets, disagreements on ingredients, and such time honored traditions as molasses boiling, oyster roasts and family reunions. The book covers food traditions from the diet of Virginia slaves to the fish fry and finally the grand feast of Christmas dinner. The reader will delight in the humor and frankness of the interviews taken in the 1930's up until the outbreak of WWII. The New Deal and Folk Culture Series.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
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Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Kevin J. Hayes
Publisher: Cambridge University Press
ISBN: 1107057779
Category : History
Languages : en
Pages : 437
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Book Description
This History explores the development of literary culture in Virginia from the founding of Jamestown to the twenty-first century.
Author: Claude H. Nolen
Publisher: McFarland
ISBN: 0786424516
Category : Social Science
Languages : en
Pages : 231
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Book Description
This work documents the many roles filled by Southern blacks in the last decades of slavery, the Civil War years, and the following period of Reconstruction. African Americans suffered and resisted bondage in virtually every aspect of their lives, but persevered through centuries of brutality to their present place at the center of American life. Utilizing statements made by former slaves and other sources close to them, the author takes a close look at the culture and lifestyle of this proud people in the final decades of slavery, their experiences of being in the military and fighting in the Civil War, and the active role taken by the Southern blacks during Reconstruction.
Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 496
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Book Description
Anyone can master the art of cold food preparation with this comprehensive guide which combines clear, illustrated explanations of basic methods in full color with more than 400 recipes.
Author: Walter Williams
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 688
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Book Description
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1832
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Book Description
Author:
Publisher:
ISBN:
Category : Children's literature
Languages : en
Pages : 1250
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Book Description
Author: Gary Scharnhorst
Publisher: McFarland
ISBN: 078647548X
Category : Literary Criticism
Languages : en
Pages : 229
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Book Description
This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed. The book should appeal to amateur chefs and so-called "foodies" who may want to test some of the recipes in their kitchens; to American literature instructors and scholars who may use it as a teaching tool; and general readers who will read it for pleasure. In effect, this is a celebrity cookbook to which many literary celebrities, living and dead, have contributed, among them Harriet Beecher Stowe, Rudolfo Anaya, Denise Chavez, Emily Dickinson, William Faulkner, Harlan Ellison, Ursula Le Guin, Benjamin Franklin, Charlotte Perkins Gilman, Jack London, Allen Ginsberg, Lafcadio Hearn, Ernest Hemingway, Jack Kerouac, Elmore Leonard, Bobbie Ann Mason, Marjorie Kinnan Rawlings, Leslie Marmon Silko, Gertrude Stein, Onoto Watanna, Eudora Welty, Walt Whitman, and Gerald Vizenor.
Author: Jan Phillips
Publisher:
ISBN: 9781887247184
Category : Cooking (Wild foods)
Languages : en
Pages : 248
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Book Description
A guide to locating and preparing wild edible plants growing in Missouri. Each plant has a botanical name attached. The length or season of the flower bloom is listed; where that particular plant prefers to grow; when the plant is edible or ready to be picked, pinched, or dug; how to prepare the wildings; and a warning for possible poisonous or rash-producing plants or parts of plants.--from Preface (p. vi).
