Restaurant Recipes of Kansas City PDF Download
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Author: JE Cornwell
Publisher: Recipe Publishers
ISBN: 9780981628257
Category : Cooking
Languages : en
Pages : 156
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Book Description
You can now prepare and enjoy some of your favorite restaurant foods in your own kitchen. Featuring over 150 recipes from over 100 of Kansas City's best known eating and drinking establishments. Enjoy!
Author: JE Cornwell
Publisher: Recipe Publishers
ISBN: 9780981628257
Category : Cooking
Languages : en
Pages : 156
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Book Description
You can now prepare and enjoy some of your favorite restaurant foods in your own kitchen. Featuring over 150 recipes from over 100 of Kansas City's best known eating and drinking establishments. Enjoy!
Author: Andrea L. Broomfield
Publisher: Rowman & Littlefield
ISBN: 1442232897
Category : Cooking
Languages : en
Pages : 257
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Book Description
While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.
Author: Colby Garrelts
Publisher: Andrews Mcmeel+ORM
ISBN: 1449469531
Category : Cooking
Languages : en
Pages : 328
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Book Description
Two James Beard Award honorees celebrate the history of the American kitchen table with fifty heirloom recipes. Kansas City chef and James Beard Award winner Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, present a library of American culinary classics redefined by easy, chef-inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. Made in America features fifty handcrafted recipes sorted by the cooking methods commonly used in American kitchens from breakfast to the bakeshop. Many begin with a childhood memory from Colby or Megan that describes the roots and the journey of the recipe. Suggested menus for festive occasions like Mother’s Day, Fourth of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm’s Cup that pair well with the recipes within. Love and pride are woven together to create a collection that defines the comforts of home. This heirloom collection with a modern point of view includes: Biscuits and Gravy * Corn Fritters with Fresh Sheep’s Milk Cheese * Quick Pickles * Panfried BBQ Pork Chops with Tomato Horseradish Sauce * Grilled Garlic-Thyme Kansas City Strips * Garrelts Fried Chicken * Lemon Meringue Pie * Chocolate Butterscotch Cookies * and more
Author: Kent Rollins
Publisher: Harvest
ISBN: 0358124492
Category : Cooking
Languages : en
Pages : 275
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Book Description
The world is a busy place, and many families rely on fast food. Kent and Shannon Rollins serve up spins on Southern and Western favorites, with a side of spiritual values. Their cookbook is an open invitation to spend time with them, praise the Lord, and pass the biscuits! -- adapted from Introduction.
Author: Jason Day
Publisher: Scribner
ISBN: 9781439168301
Category : Cooking
Languages : en
Pages : 0
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Book Description
Since cavemen discovered that fire makes good food great, grilling has been one of the most popular methods of cooking. From slow-cooked, aromatic meats to charred, juicy burgers and tender vegetables, everything tastes better hot off the grill. And it's not just gourmet chefs who can create scrumptious meals out of the perfect marriage of meat and fire; home cooks everywhere have enjoyed the simple pleasures of outdoor cooking for decades. Aaron Chronister and Jason Day are two such home cooks whose mastery of the grill has catapulted them from their backyards to international fame. Originally just two guys who loved to barbecue, Aaron and Jason founded Burnt Finger BBQ--a competitive barbecue team that has garnered regional and national acclaim since its founding in 2008. But it was with the invention of the 'Bacon Explosion' that one of Aaron and Jason's culinary creations became a household name. A bacon-stuffed, bacon wrapped smoked Italian sausage, the Bacon Explosion became an internet sensation just months after Aaron and Jason launched their website, BBQAddicts.com. It instantly attracted attention from Fox News, Jay Leno and Good Morning America (just to name a few), and the New York Times article about the Bacon Explosion was the second most emailed story for the entirety of 2009. Aaron and Jason now have a cult following, but their skills at the grill are not limited to bacon alone. In BBQ MAKES EVERYTHING BETTER, Aaron and Jason round out their repertoire, presenting mouth-watering, easy-to-follow barbecue recipes for any occasion. Including a thorough discussion of equipment, methods and techniques for cooking well beyond the "Holy Trinity of BBQ" (ribs, pork and brisket), BBQ MAKES EVERYTHING BETTER shows that you can also make a perfect meal out of the "Ugly Stepchild of Barbecue"--chicken. Light-hearted in tone and full of easy-to-follow instructions, BBQ MAKES EVERYHING BETTER is the complete barbecue cookbook. Find recipes and tips for: -Burgers, Bacon, Fatties -Party food and tailgates -Barbecue and booze -International barbecue -Leftovers and lighter fare -Desserts
Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 1558325824
Category : Cooking
Languages : en
Pages : 837
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Book Description
The food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
Author: Taste of Home
Publisher: Penguin
ISBN: 161765261X
Category : Cooking
Languages : en
Pages : 1671
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Book Description
Whether sinking your teeth into crispy Southern Fried Chicken, enjoying a Philly Cheese Steak or sampling a slice of Ozark Mountain Berry Pie, you simply can’t beat the comfort of iconic American foods. Now, it’s easier than ever to sample the flavors of the country with Taste of Home Recipes Across America. This keepsake collection offers 655 recipes that deliver regional flair from all 50 states. Grill up a fiery Southwestern barbecue, stir together a little Texas Caviar, host a New England clam bake or share a Chicago deep dish pizza! You’ll find everything from no-fuss snacks and quick supper ideas to weekend menu items and impressive desserts...each of which left a delicious mark on its part of the country! Divided into five regions (Northeast, South, Midwest, Southwest and West), Recipes Across America offers all the mouthwatering specialties enjoyed by locals, including unforgettable dishes featuring regional produce. You’ll even discover ethnic favorites passed-down through generations of cultures who established roots in various cities throughout the nation. As a bonus, you’ll enjoy fun food facts and folklore sprinkled throughout the pages. (For example, did you know that Chef George Crum of Saratoga, NY is rumored to have created the potato chip after a customer complained about the chef’s fried potatoes?) There are even colorful photos and notes regarding regional landmarks, infamous restaurants and more. With so many recipes, photos and kitchen tidbits, Taste of Home Recipes Across America makes it a snap to take your senses on a culinary vacation you’ll cherish for years to come. Recipes NORTHEAST: New England Boiled Dinner, Pennsylvania Dutch Pork Chops, Maple Syrup Corn Bread, Vermont Baked Beans, Brooklyn Blackout Cake, Joe Froggers SOUTH: Barbecued Sticky Ribs, Bourbon Baked Ham, Low Country Boil, Andouille-Shrimp Cream Soup, Pimiento Cheese Spread, Hummingbird Cake, Southern Sweet Potato Pie, Benne Wafers MIDWEST: Chicago Deep-Dish Pizza, Rolled Swedish Pancakes, Howard’s Sauerbraten, Beer Margaritas, Kansas Whole Wheat Bread, State Fair Cream Puffs, Lemon Kolaches SOUTHWEST: Sizzling Tex-Mex Fajitas, Chicken Tamales, Award-Winning Chuck Wagon Chili, Armadillo Eggs, Daiquiris, Texas Caviar, Chunky Fresh Mango Cake, Mexican Ice Cream WEST: Pacific Rim Salmon, Pork with Artichokes and Capers, Plum Chicken Wraps, Baked Potato Cheddar Soup, California Sushi Rolls, Champagne Cocktail, Habanero Apricot Jam, Sourdough French Bread, Hawaiian Cake, Wyoming Cowboy Cookies With this collection the country is yours from coast to coast. You can plan a Southern summertime barbecue, feed hungry hands with Tex-Mex, enjoy the silky smoothness of maple syrup pie, have a German feast for Okoberfest, juicy fruits from the Pacific Northwest or a Classic Cobb Salad. Enjoy! For 20 years, Taste of Home has been the world’s most popular cooking publication. Through the pages of the flagship magazine, popular cookbooks and online community, Taste of Home offers a friendly exchange of family-favorite recipes, cooking tips and personal stories from genuine home cooks. Because professional food staff tests and evaluates every recipe in the Taste of Home Test Kitchen, readers are guaranteed success every time.
Author: Judith Fertig
Publisher: Andrews McMeel Publishing
ISBN: 1449406653
Category : Cooking
Languages : en
Pages : 429
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Book Description
A culinary celebration of the Midwest, with 150 recipes, as well as stories, literary references, and photography capturing the heart of American cooking. Although much of the nation is only beginning to embrace the farm-to-table movement, residents of the Midwest have been living off the bounty of the land since the pioneer days. Judith Fertig's Heartland melds contemporary cooking with an authentic and appreciative approach to the land, presenting 150 recipes for farm-bounty fare with a modern twist. With a focus on ethnic food traditions as well as seasonal and local flavors of artisan producers, heirloom ingredients, and heritage meats, Heartland embraces the spirit and flavors of the modern farmhouse. Inside, offerings such as Lemon Ricotta Pancakes with Blackberry Syrup, No-Knead Caraway Rye Bread, and Brew Pub Planked Cheeses comingle with recipes such as Wild Rice Soup with Flyover Duck Confit, Heartland Daube with White Cheddar Polenta, and Italian Fig Cookies. In addition to the mouthwatering recipes and time-proven wisdom, Heartland includes an ample mix of humorous storytelling, literary and cooking references, and lush full-color landscape and food photography that showcases the American cooking from the nation's heartland. non;fiction;US;regional;food;American;Midwestern;United States;farm to table;home;country;cooking;techniques;agriculture;family;farm;land;country;traditional;pantry;items;list;breakfast;brunch;breads;appetizers;drinks;salads;soups;main;entrees;course;dinner;lunch;dessert CKB002030 COOKING / Regional & Ethnic / American / Middle Western States CKB030000 COOKING / Essays & Narratives CKB071000 COOKING / Reference 9780740786341 Nell Hill's Entertaining in Style Garrity, Mary C
Author: Gil Schafer III
Publisher: Rizzoli Publications
ISBN: 0847860213
Category : House & Home
Languages : en
Pages : 290
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Book Description
For award-winning architect Gil Schafer, the most successful houses are the ones that celebrate the small moments of life—houses with timeless charm that are imbued with memory and anchored in a distinct sense of place. Essentially, Schafer believes a house is truly successful when the people who live there consider it home. It’s this belief—and Schafer’s rare ability to translate his clients’ deeply personal visions of how they want to live into a physical home that reflects those dreams—that has established him as one of the most sought-after, highly-regarded architects of our time. In his new book, A Place to Call Home Schafer follows up his bestselling The Great American House, by pulling the curtain back on his distinctive approach, sharing his process (complete with unexpected, accessible ideas readers can work into their own projects) and taking readers on a detailed tour of seven beautifully realized houses in a range of styles located around the country—each in a unique place, and each with a character all its own. 250 lush, full color photographs of these seven houses and other never-before-seen projects, including exterior, interior, and landscape details, invite readers into Schafer’s world of comfortable classicism. Opening with memories of the childhood homes and experiences that have shaped Schafer’s own history, A Place to Call Home gives the reader the sense that for Schafer, architecture is not just a career but a way of life, a calling. He describes how the many varied houses of his youth were informed as much by their style as by their sense of place, and how these experiences of home informed his idea of classicism as a set of values that he applies to many different kinds of architecture in places as varied as the ones he grew up in. Because while Schafer is absolutely a classical architect, he is in fact a modern traditionalist, and A Place to Call Home showcases how he effortlessly interprets traditional principles for a multiplicity of architectural styles within contemporary ways of living. Sections in Part I include the delicate balance of modern and traditional aesthetics, the juxtaposition of fancy and simple, and the details that make each project special and livable. Schafer also delves into what he refers to as “the spaces in between,” those often overlooked spaces like closets, mudrooms, and laundry rooms, explaining their underappreciated value in the broader context of a home. Part of Schafer’s skill lies in the way he gives the minutiae of a project as much attention as the grand aesthetic gestures, and ultimately, it’s this combination that brings his homes to life. Part II of the book is the story of seven houses and the places they inhabit—each with a completely different character and soul: a charming cottage completely rebuilt into a casual but gracious house for a young family in bucolic Mill Valley, California; a reconstructed historic 1930s Colonial house and gardens set in lush woodlands in Connecticut; a new, Adirondack camp-inspired house for an active family perched on the edge of Lake Placid with stunning views of nearby Whiteface Mountain; an elegant but family-friendly Fifth Avenue apartment with a panoramic view of Central Park; a new timber frame and stone barn situated to take advantage of the summer sun on a lovely, rambling property in New England; a new residence and outbuildings on a 6,000 acre hunting preserve in Georgia, inspired by the historic 1920s and 1930s hunting plantation houses in the region; and Schafer’s own, deeply personal, newly-renovated and surprisingly modern house located just a few feet from the Atlantic Ocean in coastal Maine. In Schafer’s hands, the stories of these houses are irresistibly readable. He guides the reader through each of the design decisions, sharing anecdotes about the process and fascinating historical background and contextual influences of the settings. Ultimately, the houses featured in A Place to Call Home are more than just beautiful buildings in beautiful places. In each of them, Schafer has created a dialogue between past and present, a personalized world that people can inhabit gracefully, in sync with their own notions of home. Because, as Schafer writes in the book, he designs houses “not for an architect’s ego, but [for] the beauty of life, the joys of family, and, not least, a heartfelt celebration of place.”
Author: Junior League of Kansas City, Missouri
Publisher: Junior League of Kansas City
ISBN: 9780960707614
Category : Cooking
Languages : en
Pages : 260
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Book Description
