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Author: Todd-Michael St. Pierre
Publisher: Ulysses Press
ISBN: 9781646042623
Category : Cooking
Languages : en
Pages : 224
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Book Description
Dive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: • Muffuletta Salad • Chargrilled Oysters • Crawfi sh and Corn Beignets • Shrimp and Okra Hushpuppies • Chicken and Andouille Gumbo • Roast Beef Po’ Boy • Creole Tomato Shrimp Jambalaya • Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.
Author: Todd-Michael St. Pierre
Publisher: Ulysses Press
ISBN: 9781646042623
Category : Cooking
Languages : en
Pages : 224
Get Book Here
Book Description
Dive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: • Muffuletta Salad • Chargrilled Oysters • Crawfi sh and Corn Beignets • Shrimp and Okra Hushpuppies • Chicken and Andouille Gumbo • Roast Beef Po’ Boy • Creole Tomato Shrimp Jambalaya • Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.
Author: Lolis Eric Elie
Publisher: Chronicle Books
ISBN: 1452124477
Category : Cooking
Languages : en
Pages : 245
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Book Description
“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain
Author: Joanne Chen
Publisher: Clarkson Potter
ISBN: 0307409805
Category : Cooking
Languages : en
Pages : 190
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Book Description
Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you thought you knew and reveals a world you never imagined. Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue. How did organic honey become a luxury while high-fructose corn syrup has been demonized? Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them? What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world? Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity. Along the way she sheds new light on a familiar taste by exploring the historical sweetscape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years. This fabulously entertaining story of sweet will change the way you think about your next cookie.
Author: George Pelecanos
Publisher: Mulholland Books
ISBN: 0316479810
Category : Fiction
Languages : en
Pages : 210
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Book Description
From the bestselling and Emmy-nominated writer behind HBO's We Own This City: a "gripping, surprisingly soulful" mystery about an ex-offender who must choose between the man who got him out and the woman who showed him another path (Entertainment Weekly). Michael Hudson spends the long days in prison devouring books given to him by the prison's librarian, a young woman named Anna who develops a soft spot for her best student. Anna keeps passing Michael books until one day he disappears, suddenly released after a private detective manipulated a witness in Michael's trial. Outside, Michael encounters a Washington, D.C. that has changed a lot during his time locked up. Once shady storefronts are now trendy beer gardens and flower shops. But what hasn't changed is the hard choice between the temptation of crime and doing what's right. Trying to balance his new job, his love of reading, and the debt he owes to the man who got him released, Michael struggles to figure out his place in this new world before he loses control. Smart and fast-paced, The Man Who Came Uptown brings Washington, D.C. to life in a high-stakes story of tough choices.
Author: Harry Levi Hollingworth
Publisher:
ISBN:
Category :
Languages : en
Pages : 234
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Book Description
Author: R.L. Stine
Publisher: Simon and Schuster
ISBN: 1442488387
Category : Juvenile Fiction
Languages : en
Pages : 111
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Book Description
Lizzy Caldwell is so excited when she’s asked to join the Camp Fear Girls. It sounds like such a cool club. Even though the clubhouse is on Fear Street—the spookiest street around. Even though the troop badges show coffins and hangman’s nooses. Even though the Camp Fear Girls are mysteriously vanishing…
Author: Hugh Chisholm
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 1130
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Book Description
Author: Rodney Scott
Publisher: Clarkson Potter
ISBN: 198482693X
Category : Cooking
Languages : en
Pages : 226
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Book Description
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Author:
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 1262
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Book Description
Author: Todd-Michael St. Pierre
Publisher: Ulysses Press
ISBN: 1612432379
Category : Cooking
Languages : en
Pages : 114
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Book Description
Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread Humble and delicious, po' boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, The Southern Po' Boy Cookbook brings the many flavors of these scrumptious treats to the home cook's kitchen. The first cookbook to focus solely on po' boys, this beautiful, full-color compilation offers all the traditional fillings ? roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage ? and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese bánh mi?inspired po' boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.
