The Providence and Rhode Island Cookbook PDF Download
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Author: Linda Beaulieu
Publisher: Rowman & Littlefield
ISBN: 0762751827
Category : Cooking
Languages : en
Pages : 275
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Book Description
Jonnycakes, gaggers, and stuffies are not typically found on restaurant menus. Chorizo, quahogs, and coffee cabinets are uncommon as well. In the diners, restaurants, and homes of Rhode Island, however, these foods are well known and part of a vibrant food subculture. With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors. In The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who have populated the state over time. Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope ("Nirope" stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.
Author: Linda Beaulieu
Publisher: Rowman & Littlefield
ISBN: 0762792809
Category : Cooking
Languages : en
Pages : 305
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Book Description
Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.
Author: Linda Beaulieu
Publisher: Rowman & Littlefield
ISBN: 0762751827
Category : Cooking
Languages : en
Pages : 275
Get Book Here
Book Description
Jonnycakes, gaggers, and stuffies are not typically found on restaurant menus. Chorizo, quahogs, and coffee cabinets are uncommon as well. In the diners, restaurants, and homes of Rhode Island, however, these foods are well known and part of a vibrant food subculture. With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors. In The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who have populated the state over time. Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope ("Nirope" stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.
Author: Linda Beaulieu
Publisher: Globe Pequot
ISBN: 9780762781423
Category : Cooking
Languages : en
Pages : 304
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Book Description
Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.
Author: Johanne Killeen
Publisher: William Morrow Cookbooks
ISBN: 9780060161194
Category : Cooking
Languages : en
Pages : 224
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Book Description
Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.
Author: Linda Beaulieu
Publisher: Rowman & Littlefield
ISBN: 1493010611
Category : Cooking
Languages : en
Pages : 261
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Book Description
The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
Author: Jean Kerr
Publisher: Rowman & Littlefield
ISBN: 1493032232
Category : Cooking
Languages : en
Pages : 241
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Book Description
Bring home the flavors of Mystic Seaport and celebrate the bounty of New England's coastal lands and waters. With more than one hundred great recipes, both historical and contemporary, Mystic Cookbook is the perfect souvenir from the historic Seaport. These mouthwatering recipes cover both land and sea, with tips for procuring and preparing the perfect oyster, how to best enjoy peaches in New England, and sweet and savory dishes to share.
Author: Andrew F. Smith
Publisher: Ohio State University Press
ISBN: 9780814208366
Category : Cooking
Languages : en
Pages : 408
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Book Description
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Author: Brooke Dojny
Publisher: Harvard Common Press
ISBN: 9781558321397
Category : Cooking
Languages : en
Pages : 676
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Book Description
In The New England Cookbook, Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.
Author: Tod Dimmick
Publisher: Penguin
ISBN: 1440696284
Category : Cooking
Languages : en
Pages : 356
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Book Description
No more burnt offerings! Whether it’s nachos or crock-pot kielbasa, a party, something quick for the kids’ lunch, a romantic date night, or dinner-for-one, this guy-friendly cookbook features over 230 real-food recipes for everything from vegetables, pasta, and desserts, to leftovers, appetizers, and grilling. Instead of relying on shortcuts, canned food, or unhealthy processed ingredients, it pares down complex cooking instructions, explains basic cooking terms, figures in prep time and cook time, and allots larger portion sizes. • Notes high-salt or high-cholesterol recipes. • Includes more than 230 recipes. • Provides special tips, advice, and recipe construction for beginners, plus bigger portion sizes for hungry men.
Author: Don Mauer
Publisher: Penguin
ISBN: 1440690995
Category : Cooking
Languages : en
Pages : 385
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Book Description
Expert Don Mauer walks barbeque novices through the basic techniques of grilling, from building a fire (for charcoal grills) to getting the heat just right (for gas grills). With tips and 250 recipes, grillers will learn to manage their grill space and heating zones like a pro while surprising family and guests with everything from tasty hamburger basics to fantastic fish and veggies.
