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Author: Rita Leonard
Publisher: Wimmer Cookbooks
ISBN: 9780963316509
Category : Cooking
Languages : en
Pages : 0
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Book Description
New, exciting, and treasured recipes family and friends will love. Try easy Mexican Chicken Kiev from the Light & Luscious category or entertan with indulgence with simple and elegant Almond Cheesecake with Raspberry Sauce. All recipes are Easy, Delicious, and Quick to prepare, a must for the busy Mom and Hostess. Makes a great addition to your cookbook collection and a perfect gift for any occasion. Benefits OLPH Family Life Center, Project Outreach, and community charities.
Author: Rita Leonard
Publisher: Wimmer Cookbooks
ISBN: 9780963316509
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
New, exciting, and treasured recipes family and friends will love. Try easy Mexican Chicken Kiev from the Light & Luscious category or entertan with indulgence with simple and elegant Almond Cheesecake with Raspberry Sauce. All recipes are Easy, Delicious, and Quick to prepare, a must for the busy Mom and Hostess. Makes a great addition to your cookbook collection and a perfect gift for any occasion. Benefits OLPH Family Life Center, Project Outreach, and community charities.
Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146917
Category : Cooking
Languages : en
Pages : 307
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Book Description
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre–Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Author: Linda Lau Anusasananan
Publisher: Univ of California Press
ISBN: 0520953444
Category : Cooking
Languages : en
Pages : 312
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Book Description
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
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Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252
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Book Description
Author: Douglas E. Neel
Publisher: Rowman & Littlefield Publishers
ISBN: 1442212926
Category : Religion
Languages : en
Pages : 273
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Book Description
The New Testament is filled with stories of Jesus eating with people—from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer’s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era’s food.
Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813188822
Category : Social Science
Languages : en
Pages : 372
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Book Description
The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Author: Lynne Hinton
Publisher: Harper Collins
ISBN: 0061944572
Category : Fiction
Languages : en
Pages : 261
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Book Description
“I would welcome a friendship with Lynne Hinton. I would welcome an invitation to sit down at her table, but mostly I would welcome her next book.” —Maya Angelou Lynne Hinton’s beloved bestselling classic, Friendship Cake, is a beautiful, poignant, and funny novel of five small-town women friends that offers inspiring life lessons in faith, love, strength, survival, and community—as well as a host of delicious Southern recipes! A heartwarming delight reminiscent of Jan Karon’s New York Times bestselling Mitford books, Friendship Cake, in the words of Rita Mae Brown (Rubyfruit Jungle), “will give you plenty to chew over. Delicious!”
Author: Harva Hachten
Publisher: Wisconsin Historical Society
ISBN: 0870205536
Category : Cooking
Languages : en
Pages : 417
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Book Description
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Stella Parks
Publisher: W. W. Norton & Company
ISBN: 0393634272
Category : Cooking
Languages : en
Pages : 645
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Book Description
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
