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Author: Cynthia LeJeune Nobles
Publisher: LSU Press
ISBN: 0807145386
Category : Cooking
Languages : en
Pages : 297
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Book Description
Author: Cynthia LeJeune Nobles
Publisher: LSU Press
ISBN: 0807145386
Category : Cooking
Languages : en
Pages : 297
Get Book Here
Book Description
Author: Cynthia LeJeune Nobles
Publisher: LSU Press
ISBN: 0807145378
Category : Cooking
Languages : en
Pages : 298
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Book Description
The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croûte to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes—including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more—proportioned and tested for home kitchens. The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.
Author: Rick Rodgers
Publisher: Harper Collins
ISBN: 0062031252
Category : Cooking
Languages : en
Pages : 210
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Book Description
What’s a party without a dip or two? Renowned cooking teacher, caterer, and author Rick Rodgers shows how to please a crowd with Dip It!, a collection of dips and dippers perfect for any occasion. From old favorites to new ideas, Dip It! contains 75 recipes sure to be instant crowd pleasers. Rodgers gives a twist to classics Like: Real Onion Dip Guacamole Two-Alarm Salsa. He offers treats for contemporary tastes, such as: Sicilian Sun-Dried Tomato Dip Dilled Shrimp Spread Curried Chicken Dip And he teaches how to make homemade dippers, including: Rainbow Vegetable Chips Cilantro Pita Toasts Curly Corn Chips Here, too, are ideas for perking up sandwiches with zesty spreads like Classic Hummus and Olive Tapenade. With something for every occasion, Dip It! offers the skinny on dipping.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 850
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Book Description
Author: Scot Peacock
Publisher: Contemporary Authors
ISBN: 9780787632373
Category : Biography & Autobiography
Languages : en
Pages : 476
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Book Description
Your students and users will find biographical information on approximately 300 modern writers in this volume of Contemporary Authors®. Authors in this volume include: Chastity Bono Maire Laberge Jerry Mathers William Pollack
Author: Anne Patterson Dee
Publisher: Running Press Book Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
More than 350 best-ever regional recipes chosen from America's finest community cookbooks.
Author: Charlotte Turgeon
Publisher: Curtis Publishing Company, (IN)
ISBN: 9780893870027
Category : Cooking
Languages : en
Pages : 472
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 196
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Book Description
Author: Regina Charboneau
Publisher: Rowman & Littlefield
ISBN: 1493009249
Category : Cooking
Languages : en
Pages : 341
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Book Description
Discover the diverse food and culinary traditions from the ten states that border America’s most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river’s source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer’s end crayfish party, and a Hmong Southeast Asian New Year’s Eve buffet. Next the book moves to the river’s middle region, from Hannibal to New Madrid, featuring a dinner to honor the man most associated with the Mississippi--Mark Twain. Recipes are supplied for imaginative menus for such occasions as a St. Louis Italian spread featuring the city’s famous toasted ravioli, a farmer’s market lunch, and an Arkansas farm supper influenced by the vast farmlands on both sides of the Mississippi. The lower region, from Beale Street to the Bayous of the Gulf of Mexico, gives an insight into the author’s river roots in Natchez. Included are biscuits, shrimp, smoked tomatoes over creamy grits, a New Orleans-style Reveillon dinner, and a blessing of the fleet dinner inspired by the Vietnamese fisherman who shrimp at the mouth of the river. Scattered throughout are intriguing sidebars on such topics as how the paddlewheel steamboat came to ply the waters of the Mississippi, the traditional canoe method of harvesting Minnesota wild rice, and the 3,000 mile River Road lining the waterway. Throughout are stunning photographs of local scenery, dishes, and ingredients taken by renowned photographer Ben Fink on the magnificent American Queen riverboat and at farms, historic homes, and towns along the length of the river.
Author: Rick Rodgers
Publisher: Broadway
ISBN: 9780767914642
Category : Cooking
Languages : en
Pages : 344
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Book Description
The author of the bestselling 101 series serves up a year-round array of festive holiday menus and recipes for hassle-free gatherings of any size and for any occasion. This volume includes 20 menus and more than 100 recipes for entertaining with pain-free panache.
