Restaurant Recipes of the Ozarks, Oklahoma PDF Download
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Author: JE Cornwell, Susan Cornwell
Publisher: Recipe Publishers
ISBN: 9780977805747
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: JE Cornwell, Susan Cornwell
Publisher: Recipe Publishers
ISBN: 9780977805747
Category : Cooking
Languages : en
Pages : 150
Get Book Here
Book Description
Author: JE Cornwell
Publisher: Recipe Publishers
ISBN: 9780977805716
Category : Cooking
Languages : en
Pages : 156
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Book Description
We are proud to present our new release, Restaurant Recipes of the Ozarks, Arkansas Edition. This is the second of a three-cookbook series; Missouri and Oklahoma are also available. These cookbooks retail for $10.95 and are now available at participating restaurants and area Bass Pro Shops, Barnes & Noble, Waldenbooks, Hastings, Books-A-Million and Borders bookstores. Restaurant Recipes of the Ozarks, Arkansas is a beautiful 152-page spiral-bound cookbook you can use to prepare and enjoy the colorful tastes of the Ozarks in your own kitchen. Featuring over 160 delicious recipes from the best restaurants in the Arkansas Ozarks!
Author: Marian Clark
Publisher: Council Oak Books
ISBN: 9781571781284
Category : Cooking
Languages : en
Pages : 294
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Book Description
This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland
Author: Kat Robinson
Publisher: Arcadia Publishing
ISBN: 1625846681
Category : History
Languages : en
Pages : 305
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Book Description
If life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.
Author: Editors of MUNCHIES
Publisher: Ten Speed Press
ISBN: 0399580123
Category : Cooking
Languages : en
Pages : 226
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Book Description
This guide to cooking from the popular VICE channel MUNCHIES teaches you both survival and show-off skills via more than 80 recipes. Over the years, MUNCHIES has worked with all kinds of chefs, making food that ranges from lowbrow to highbrow and everywhere in between. Now they are here to help you cook dinner on busy weeknights and host friends with an impressive spread on the weekends. Tips and tricks include how to set up and shop for a pantry (with recipes for how to make your own mayo and quick pickle some jalapeños); how to take back your weeknights with easy, fast-to-table meals (like Spinach and Mushroom Ravioli and Charred Cabbage); and even how to wow friends on the weekends with more elaborate recipes such as a fully composed (and highly postable) cheese board or a to-die-for roast chicken. With more than 80 essential recipes from the editors and test kitchen at MUNCHIES, this cookbook has something for everyone at every skill level. With a minimal amount of work, you will have Instagram-worthy food on the table faster than it takes to get a GrubHub delivery from the Thai restaurant down the street.
Author: Kat Robinson
Publisher:
ISBN: 9780999873427
Category : Cooking
Languages : en
Pages : 290
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Book Description
Arkansas Food: The A to Z of Eating in The Natural State covers everything we eat in our state, laid out in a handy glossary including everything from apple butter to zucchini bread. With more than 300 topics and 135 Arkansas recipes, plus 450 full color photographs, you'll be sure to crave what The Natural State brings to the table.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Erin Rowe
Publisher: Arcadia Publishing
ISBN: 1439662495
Category : Cooking
Languages : en
Pages : 162
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Book Description
Discover the rich history of Northwest Arkansas with this volume of classic recipes, culinary traditions, and stories full of nostalgic flavor. In the 1890s, Ozark apples fed the nation. Welch’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Now food writer and Arkansas native Erin Rowe recounts these and other tales of Northwest Arkansas’ High South cuisine, as well as her own adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Illustrated throughout with historic photographs, An Ozark Culinary History celebrates the region’s cuisine and foodways from chow-chow to moonshine. Featuring fifty heirloom recipes dating as far back as the early 1800s, it’s sure to whet your curiosity and appetite.
Author: John Willy
Publisher:
ISBN:
Category : Hotels
Languages : en
Pages : 1046
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Book Description
Author: Claire McCaskill
Publisher: Simon and Schuster
ISBN: 1476756783
Category : Biography & Autobiography
Languages : en
Pages : 272
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Book Description
The senator from Missouri shares her “straightforward, plainspoken, and at once deeply personal and thoroughly political” (Publishers Weekly) story of embracing her ambition, surviving sexism, making a family, losing a husband, outsmarting her enemies—and finding joy along the way. Claire McCaskill grew up in a political family, but not at a time that welcomed women with big plans. She earned a law degree and paid her way through school by working as a waitress. By 1982 Claire had set her sights on the Missouri House of Representatives. That door was slammed in her face, but Claire always kept pushing—first as a prosecutor of arsonists and rapists and then all the way to the door of a cabal of Missouri politicians, who had secret meetings to block her legislation. In this candid, lively, and forthright memoir, Senator McCaskill describes her uphill battle to become who she is today, from her failed first marriage to a Kansas City car dealer—the father of her three children—to her current marriage to a Missouri businessman whom she describes as “a life partner.” She depicts her ups and downs with the Clintons, her long-shot reelection as senator after secretly helping to nominate a right-wing extremist as her opponent, and the fun of joining the growing bipartisan sisterhood in the Senate. Unconventional, unsparing in its honesty, full of sharp humor and practical wisdom, and rousing in its defense of female ambition, “Plenty Ladylike is a powerful, unapologetic primer on the successful exercise of real power and what it takes to get it, keep it, and use it. This is a brilliant memoir that nearly explodes with encouragement for women on how to achieve their dreams” (Sheryl Sandberg, Facebook COO and author of Lean In).
