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Author: Randall Kenan
Publisher:
ISBN: 9780997314403
Category : Cooking
Languages : en
Pages : 0
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Book Description
"A buffet of North Carolina food stories. Tar Heel writers share culinary traditions, adventures and flavors that linger long after the last bite"--Page 4 of cover.
Author: Randall Kenan
Publisher:
ISBN: 9780997314403
Category : Cooking
Languages : en
Pages : 0
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Book Description
"A buffet of North Carolina food stories. Tar Heel writers share culinary traditions, adventures and flavors that linger long after the last bite"--Page 4 of cover.
Author: Andrew P. Haley
Publisher: Univ of North Carolina Press
ISBN: 9781469609805
Category : Cooking
Languages : en
Pages : 0
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Book Description
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920
Author: April C. Smith
Publisher: UNC Press Books
ISBN: 1469654962
Category : Travel
Languages : en
Pages : 481
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Book Description
North Carolina possesses an astonishingly rich array of natural wonders. Building on this abundance, April C. Smith passionately seeks to open the world of nature to everyone. Her popular science guidebook features thirty sites across North Carolina that are perfect for exploration and hands-on learning about the Earth and the environment. A stellar group of naturalists and educators narrate each adventure, explaining key scientific concepts by showing you exactly where and how to look. This guidebook is for anyone—teens, kids, families, hikers, teachers, students, and tourists alike—who loves to be outside while learning. * All you need to plan trips and discover new attractions * Organized by the state's Mountain, Piedmont, and Coastal Plain regions * The 30 adventures spotlight wonderful places to hike, fascinating geological formations to find, animals and plants to observe, and hands-on learning activities * Explains clearly the scientific processes that made North Carolina the state it is today * Richly illustrated with photographs, diagrams, and maps; includes an indispensable science glossary
Author: Karen Hess
Publisher: Univ of South Carolina Press
ISBN: 1643363417
Category : Cooking
Languages : en
Pages : 330
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Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author: Sandy Donovan
Publisher: Capstone
ISBN: 1404857605
Category : Books
Languages : en
Pages : 14
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Book Description
It's never dull in the library! Silly stories and lively characters teach book basics, from how a book is made to understanding the Dewey Decimal System.
Author: Edna Lewis
Publisher: Knopf
ISBN: 0307761827
Category : Cooking
Languages : en
Pages : 304
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Book Description
In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.
Author: Carolina Amell
Publisher: National Geographic Books
ISBN: 379138595X
Category : Sports & Recreation
Languages : en
Pages : 0
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Book Description
Whether they're threading a barrel or shredding a swell, these amazing women are making enormous waves in the world of surfing. If you thought surfing was a male-dominated sport, think again. The thirty women surfers profiled in this thrilling collection can rip a wave with the best of them. Hailing from all over the world, each surfer is featured in spectacular photography and with their own inspirational words. There's American professional surfer Lindsay Steinriede on how her father's death has inspired her career; French board shaper Valerie Duprat on how she got her start "sculpting foam"; Conchita Rossler, founder of Mooana Retreat in Portugal, on connecting mind, body, and spirit; and Australian photographer Cait Miers on empowering women. You'll also meet surfers who are over sixty, who surf while pregnant, who captain boats, teach yoga, and make movies. Breathtaking photography captures these women from every angle, on and off the waves, in some of the world's most visually stunning locations. The perfect gift for surfing enthusiasts, this unique compilation of stunning pictures and hard-won wisdom proves that the thrill of catching a wave, riding it, and kicking out belongs to everyone.
Author: David Blevins
Publisher: Univ of North Carolina Press
ISBN: 0807877794
Category : Nature
Languages : en
Pages : 185
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Book Description
Celebrating the beauty, diversity, and significance of the state's natural landscapes, Wild North Carolina provides an engaging, beautifully illustrated introduction to North Carolina's interconnected webs of plant and animal life. From dunes and marshes to high mountain crags, through forests, swamps, savannas, ponds, pocosins, and flatrocks, David Blevins and Michael Schafale reveal in words and photographs natural patterns of the landscape that will help readers see familiar places in a new way and new places with a sense of familiarity. Wild North Carolina introduces the full range of the state's diverse natural communities, each brought to life with compelling accounts of their significance and meaning, arresting photographs featuring broad vistas and close-ups, and details on where to go to experience them first hand. Blevins and Schafale provide nature enthusiasts of all levels with the insights they need to value the state's natural diversity, highlighting the reasons plants and animals are found where they are, as well as the challenges of conserving these special places.
Author: Sandra A. Gutierrez
Publisher: Univ of North Carolina Press
ISBN: 080786921X
Category : Cooking
Languages : en
Pages : 301
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Book Description
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories. These lively dishes--including Jalapeno Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies--promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrees, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 18
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Book Description
Includes recipes for barbecued pork, benne seed wafers, boiled peanuts, chicken bog, fried okra, hoppin' john, peach cobbler, shrimp and grits, and sweet tea.
