The United States Regional Cook Book PDF Download
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Author: Ruth Berolzheimer
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 788
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Book Description
Author: Ruth Berolzheimer
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 788
Get Book Here
Book Description
Author: Lucy Lean
Publisher: Welcome Books
ISBN: 1599621010
Category : Cooking
Languages : en
Pages : 322
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Book Description
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Author: Ada Boni
Publisher: Gramercy
ISBN: 9780517693490
Category : Cookery, Italian.
Languages : en
Pages : 292
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Book Description
A culinary treasury of 600 authentic recipes from several Italian regions.
Author: Julia della Croce
Publisher: Chronicle Books
ISBN: 9780811823517
Category : Cooking
Languages : en
Pages : 186
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Book Description
Breads - Appetizers, snacks and condiments - Soups and pasta - Recipes with meat and fish - Vegetables and side dishes - Sweets.
Author: Delineator Home Institute Delineator
Publisher: Legare Street Press
ISBN: 9781022896123
Category :
Languages : en
Pages : 0
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Book Description
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Cook's Country
Publisher: America's Test Kitchen
ISBN: 1940352290
Category : Cooking
Languages : en
Pages : 1007
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Book Description
150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.
Author: Jean Hewitt
Publisher: Wings
ISBN: 9780517309971
Category : Cooking
Languages : en
Pages : 0
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Book Description
Contains 2,100 heirloom recipes from all over the United States, an index, and adaptations for modern kitchens.
Author: Christopher E. Hendricks
Publisher: Rowman & Littlefield
ISBN: 1493049062
Category : Cooking
Languages : en
Pages : 265
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Book Description
Old Southern Cookery: Recipes from America’s First Regional Cookbook Adapted for Today’s Kitchen gives new life to a beloved book that has spanned two centuries. Using the historic recipes from Mary Randolph’s 1824 bestselling cookbook, The Virginia House-Wife or Methodical Cook (considered by many culinary historians to be the first real American cookbook––and all describe it as the first regional cookbook), the authors have chosen the best of the original recipes to show how homecooks can prepare the food using contemporary methods. In translating these historiccooking methods to today’s kitchen techniques, headnotes contain pertinent historicfacts about such things as butchery, firewood cooking, spices used, European origins ofcertain recipes, dishes brought by slaves to the New World, and even how our cookingutensils have evolved through two centuries.
Author: Ruth Adams Bronz
Publisher: HarperCollins Publishers
ISBN: 9780060160807
Category : Cooking
Languages : en
Pages : 360
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Book Description
Includes over 200 recipes that use unique American ingredients and unique treatments of common ingredients.
Author: Betty Harper Fussell
Publisher: Penguin Group
ISBN: 9780140263329
Category : Cooking
Languages : en
Pages : 564
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Book Description
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.
