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Author: Harry Allen Smith
Publisher: Richmond Hill, Ont. : Simon & Schuster of Canada
ISBN:
Category : Chili con carne
Languages : en
Pages : 200
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Book Description
Author: Harry Allen Smith
Publisher: Richmond Hill, Ont. : Simon & Schuster of Canada
ISBN:
Category : Chili con carne
Languages : en
Pages : 200
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Book Description
Author: Bill Bridges
Publisher: Rawson Associates
ISBN:
Category : Cooking
Languages : en
Pages : 244
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Book Description
Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 1607747952
Category : Cooking
Languages : en
Pages : 202
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Book Description
A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh. Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.
Author: David Scofield Wilson
Publisher: Univ. of Tennessee Press
ISBN: 9781572330535
Category : Cooking
Languages : en
Pages : 260
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Book Description
A collection of essays that examine how foods express American cultural values.
Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325076
Category : Cookery
Languages : en
Pages : 332
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Book Description
Author: William R. Carleton
Publisher: U of Nebraska Press
ISBN: 1496226968
Category : History
Languages : en
Pages : 251
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Book Description
Fray Francisco Atanasio Domínguez Award from the Historical Society of New Mexico New Mexico-Arizona Book Award Finalist in History For much of the twentieth century, modernization did not simply radiate from cities into the hinterlands; rather, the broad project of modernity, and resistance to it, has often originated in farm fields, at agricultural festivals, and in agrarian stories. In New Mexico no crops have defined the people and their landscape in the industrial era more than apples, cotton, and chiles. In Fruit, Fiber, and Fire William R. Carleton explores the industrialization of apples, cotton, and chiles to show how agriculture has affected the culture of twentieth-century New Mexico. The physical origins, the shifting cultural meanings, and the environmental and market requirements of these three iconic plants all broadly point to the convergence in New Mexico of larger regions--the Mexican North, the American Northeast, and the American South--and the convergence of diverse regional attitudes toward industry in agriculture. Through the local stories that represent lives filled with meaningful struggles, lessons, and successes, along with the systems of knowledge in our recent agricultural past, Carleton provides a history of the broader culture of farmers and farmworkers. In the process, seemingly mere marginalia--a farmworker's meal, a small orchard's advertisement campaign, or a long-gone chile seed--add up to an agricultural past with diverse cultural influences, many possible futures, and competing visions of how to feed and clothe ourselves that remain relevant as we continue to reimagine the crops of our future.
Author: Terry Thompson-Anderson
Publisher: University of Texas Press
ISBN: 0292744099
Category : Cooking
Languages : en
Pages : 465
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Book Description
With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers' markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine. We've discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique "taste of place" that gives Texas food a flavor all its own. Written by one of Texas's leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state's most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines. This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson's beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.
Author: Lisa Lillien
Publisher: St. Martin's Griffin
ISBN: 1250087252
Category : Cooking
Languages : en
Pages : 402
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Book Description
From the #1 New York Times bestselling author behind the Hungry Girl brand, all-new recipes for clean comfort food under 375 calories!
Author: George Lang
Publisher: iUniverse
ISBN: 0595377432
Category : Biography & Autobiography
Languages : en
Pages : 401
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Book Description
Born raconteur George Lang tells the Horatio Alger story--as only he can tell it--of his extraordinary life. Born in Hungary, only child of a Jewish tailor and destined for the concert stage, at nineteen he was incarcerated in a forced-labor camp, never to see his parents again. After he landed in New York in 1946, a whole new world opened up as he switched from the violin to the kitchen. Soon he was orchestrating banquets at the Waldorf for Khrushchev, Queen Elizabeth, Princess Grace, and the like. He invented a new profession: as the first restaurant consultant, he explored Indonesia and the Philippines to bring back exotic tastes for the 1964 World's Fair, and pioneered upscale restaurant complexes within shopping malls. Finally he resurrected two great landmarks: the Café des Artistes in New York and Gundel in his native Hungary.
Author: Michael Guerriero
Publisher: Simon and Schuster
ISBN: 1440515921
Category : Travel
Languages : en
Pages : 304
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Book Description
It's one awesome time after another as travelers crisscross the country in search of the next great experience. Whether they want to rock out in Tennessee at Bonnaroo or enjoy some "Rocky Mountain oysters" at Montana's Testicle Festival, this is the perfect companion for all travelers looking to have some good ol' American fun. Every entry is suitable for all, young or young at heart, and supplies the pertinent getaway information so they can: Enjoy the snow and sounds of Aspen's Jazz Festival Rev up the party engines at the Indy 500 Experience a swashbuckling good time at Gaspirilla's Pirate Fest Cheer on the horses and sip mint juleps at the Preakness and more! It's all here in a region-by-region breakdown of the country's best celebrations. And it's certain to have travelers packing up for a good time.
