The Southern Heritage Company's Coming! Cookbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Southern Heritage Company's Coming! Cookbook PDF full book. Access full book title The Southern Heritage Company's Coming! Cookbook by Oxmoor House, Incorporated. Download full books in PDF and EPUB format.
Author: Oxmoor House, Incorporated
Publisher:
ISBN: 9780848706036
Category : Cooking
Languages : en
Pages : 143
Get Book Here
Book Description
Provides traditional Southern recipes for holiday meals, luncheons and parties and includes foods eaten by the Shakers, Moravians, Mexicans, and American Indians in the South
Author: Oxmoor House, Incorporated
Publisher:
ISBN: 9780848706036
Category : Cooking
Languages : en
Pages : 143
Get Book Here
Book Description
Provides traditional Southern recipes for holiday meals, luncheons and parties and includes foods eaten by the Shakers, Moravians, Mexicans, and American Indians in the South
Author: Oxmoor House, Incorporated
Publisher:
ISBN: 9780848706104
Category : Cooking
Languages : en
Pages : 152
Get Book Here
Book Description
Recipes for any family occasion; family reunions, holidays, birthdays, anniversaries, or graduations.
Author: Oxmoor House
Publisher:
ISBN:
Category : Holiday cooking
Languages : en
Pages : 152
Get Book Here
Book Description
Arranged by season, these recipes are appropriate to major festivals as well as to specialized occasions, such as the Kentucky Derby Day or Twelfth Night.
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 143
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9780848706173
Category : House & Home
Languages : en
Pages : 143
Get Book Here
Book Description
Shares traditional recipes for soups, breads, salads, meats, fish, vegetables, and desserts suitable for brunches, luncheons, receptions, and parties
Author: Ann H. Harvey
Publisher:
ISBN: 9780848706159
Category : Cooking
Languages : en
Pages : 143
Get Book Here
Book Description
Shares traditional recipes for fudge, pralines, caramels, toffees, taffy, spiced nuts, candied fruits, condiments, mustards, catsups, vinegars, pickles, chutneys, jellies, and preserves
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 336
Get Book Here
Book Description
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Author: Southern Heritage
Publisher:
ISBN: 9780848706135
Category : Cooking
Languages : en
Pages : 143
Get Book Here
Book Description
Suggests holiday brunch menus and shares recipes for egg dishes, breads, rolls, biscuits, preserves, pancakes, waffles, potatoes, beverages, fish and meat dishes, and coffee cakes
Author: Sara Roahen
Publisher: University of Georgia Press
ISBN: 0820348589
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet?
Author: Matthew Raiford
Publisher: The Countryman Press
ISBN: 1682686051
Category : Cooking
Languages : en
Pages : 397
Get Book Here
Book Description
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
