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Author: Michael W. Twitty
Publisher: UNC Press Books
ISBN: 1469660253
Category : Cooking
Languages : en
Pages : 130
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Book Description
Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Author: Michael W. Twitty
Publisher: UNC Press Books
ISBN: 1469660253
Category : Cooking
Languages : en
Pages : 130
Get Book Here
Book Description
Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Author: Ian Parsons
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Savor the Taste of the South: Southern Comfort Food Recipes to Warm Your Heart" is a cookbook that will transport you to the heart of the Southern United States with its delectable collection of traditional Southern comfort food recipes. From savory barbecue dishes to sweet and indulgent desserts, this cookbook has everything you need to bring the taste of the South into your home. Southern cuisine is known for its rich, bold flavors and its comforting, home-style cooking. It is a style of cooking that is steeped in tradition and filled with memories of family gatherings, Sunday dinners, and holiday celebrations. Southern comfort food is the epitome of comfort, warmth, and hospitality, and it is these qualities that make it so beloved. In this cookbook, you will find a diverse collection of recipes that embody the essence of Southern cooking. From classic dishes like Fried Chicken and Biscuits and Gravy to more contemporary creations like Shrimp and Grits and Cajun Jambalaya, you will be able to savor the taste of the South no matter what your tastes may be. Each recipe is easy to follow and includes step-by-step instructions, making it possible for anyone, regardless of their cooking experience, to create delicious Southern comfort food at home. In addition to the delicious recipes, this cookbook is also filled with information on the history and culture of Southern cuisine. From the origins of Southern BBQ to the significance of traditional Southern ingredients like collard greens and cornbread, you will learn everything you need to know about Southern cooking. You will also discover tips on how to create a warm and inviting Southern-style atmosphere in your home, making it the good place for family gatherings and special occasions. Whether you are looking for a hearty meal to warm you up on a chilly day, or you want to plan a Southern-style dinner party for your friends and family, "Savor the Taste of the South" has everything you need. Each recipe is a celebration of Southern cooking and a testament to the love, warmth, and hospitality that it represents. So, whether you are from the South or simply love Southern comfort food, this cookbook is the good way to bring a taste of the South into your home. So, gather your ingredients, fire up your stove, and get ready to savor the taste of the South. With "Savor the Taste of the South: Southern Comfort Food Recipes to Warm Your Heart," you will be able to create delicious Southern comfort food that is sure to become a staple in your home and a cherished part of your family's food traditions.
Author: Belinda Ellis
Publisher: UNC Press Books
ISBN: 1469610671
Category : Cooking
Languages : en
Pages : 144
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Book Description
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit. In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.
Author: Phyllis Hoffman
Publisher:
ISBN: 9780978548919
Category : Cooking
Languages : en
Pages : 127
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Book Description
Meeting with farmers, bakers, families, great chefs, and everyday cooks--all with recipes to share and stories to tell about the Southern food they love. A palce at their tables is a front-row seat for some of the best story-telling you'd ever want to hear. It's their shared fooed experiences that create a bond that hold us together and gives the South it unique taste--its Southern flavor. We hope you will savor it, too.
Author: Camille Bégin
Publisher: University of Illinois Press
ISBN: 025209851X
Category : Cooking
Languages : en
Pages : 241
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Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Author: Crispy Tempura Haven
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Welcome to Savor the South: 103 Sweet Magnolia Delights. This cookbook is a tribute to the unique flavors and culinary traditions of the American South. From the succulent gumbos of Louisiana to the flavorful shrimp and grits of Georgia, the South has a rich and vibrant food culture that draws from a variety of influences. This collection of recipes celebrates the best of the South. Within it, you'll find classic Southern dishes like hoppin' john, collard greens, and fried green tomatoes. You'll also discover some inventive Southern-style dishes like squash risotto, andouille-corn chowder, and peach cobbler with a touch of amaretto. No matter your level of experience in the kitchen, these recipes are designed for anyone who loves the Southern cooking style. Beyond the recipes, this cookbook makes you feel like you are right in the middle of the South. Step-by-step instructions and tips for perfect plating and presentation make it easy to recreate the Southern cuisine you crave. You also get an in-depth look into the flavor profiles, techniques, and stories behind each dish. With stunning photography and immersive storytelling, Savor the South will transport you to the authentic culture of the South. From the bayou to the Appalachian hills, let Savor the South take you on a taste exploration of sweet magnolia delights. Through each of the 103 recipes, you'll experience the unique flavors and timeless techniques of a centuries-old culinary culture. Savor the flavors of Southern cooking with this collection of classic and modern dishes that will bring the taste of the South to your plate. Bon appetit!
Author: Marlena de Blasi
Publisher: Ballantine Books
ISBN: 9780307491688
Category : Cooking
Languages : en
Pages : 435
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Book Description
“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.” –Marlena de Blasi Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire. Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including Gnocchi di Castagne con Porcini Trifolati Insalata di Pesce Dove il Mare Non C’é Pane di Altamura Frittelle di Ricotta e Rhum alla Lucana Peperoni Arrostiti Ripieni La Vera Pizza Pomodori alla Brace Pesce Spada sulla Brace alla Pantesca Ricotta Forte Pasta alla Pecoraio La Torta Antica Ericina Un Gelato Barocco With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love. From the Hardcover edition.
Author: Virginia Willis
Publisher: UNC Press Books
ISBN: 146961443X
Category : Cooking
Languages : en
Pages : 120
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Book Description
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.
Author: Miriam Rubin
Publisher: UNC Press Books
ISBN: 1469602199
Category : Cooking
Languages : en
Pages : 144
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Book Description
In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish. Tomatoes includes recipes that celebrate the down-home, inventive, and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.
Author: Jehanne Dubrow
Publisher: Columbia University Press
ISBN: 0231554249
Category : Philosophy
Languages : en
Pages : 94
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Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
