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Author: Greg Martin
Publisher: iUniverse
ISBN: 1440128723
Category : Cooking
Languages : en
Pages : 374
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Book Description
ZESTY TASTES FROM SOUTH FLORIDA The purpose of this book is to give you fresh ideas for great meals. The step by step cooking instructions are all tested and true. Of course any cook can deviate from the mentioned ingredients and methods. The real basis for any recipe is that one good ingredient or taste, mixed with any other will taste good together. This book features many tropical favorites with the freshest of ingredients. We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste. A few of our recipes were sent to us by fire departments around the country and some by readers of our daily blog, Beach Zest.com In each case we copied them as submitted without any revisions. Should you have any questions or comments, please contact us at Beach Zest.com
Author: Greg Martin
Publisher: iUniverse
ISBN: 1440128723
Category : Cooking
Languages : en
Pages : 374
Get Book Here
Book Description
ZESTY TASTES FROM SOUTH FLORIDA The purpose of this book is to give you fresh ideas for great meals. The step by step cooking instructions are all tested and true. Of course any cook can deviate from the mentioned ingredients and methods. The real basis for any recipe is that one good ingredient or taste, mixed with any other will taste good together. This book features many tropical favorites with the freshest of ingredients. We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste. A few of our recipes were sent to us by fire departments around the country and some by readers of our daily blog, Beach Zest.com In each case we copied them as submitted without any revisions. Should you have any questions or comments, please contact us at Beach Zest.com
Author: Hugh Sinclair
Publisher:
ISBN: 9780813066165
Category : Cooking
Languages : en
Pages : 0
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Book Description
Enjoy a fun and delicious journey through the Caribbean in this vibrant collection of gourmet and home-style recipes. Hugh Sinclair and Cynthia Verna, known as "Chef Irie" and "Chef Thia" on their television show Taste the Islands, introduce ingredients and flavors that open windows into the region's many cultures. Sinclair and Verna share their own recipes as well as traditional island favorites. Starting with "stop gap" snacks like fritters made from malanga root and continuing through desserts and cocktails, they include refreshing salads like pineapple pepper slaw, soups with "a healthy dose of soul" made with bases such as calabaza pumpkin or black beans, and main dishes such as curried goat or mussels chorizo in mango coconut sauce. From the authors' home nations of Jamaica and Haiti to St. Lucia, Barbados, and Trinidad and Tobago, the communities represented in these dishes have deep histories. The recipes feature both native and colonial food traditions that have been passed down for generations and showcase African, European, Middle Eastern, and Asian influences. Sinclair and Verna also incorporate tastes and techniques from their international travels, capturing the eclectic variety of Caribbean cuisine today. Filled with colorful photographs and infused with the joy of two expert chefs celebrating the foods that are closest to their hearts, Taste the Islands brings the places, histories, and rhythms of the Caribbean into your home kitchen.
Author: Virginia Willis
Publisher: Houghton Mifflin Harcourt
ISBN: 0544931831
Category : Cooking
Languages : en
Pages : 340
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Book Description
“Virginia’s recipes are useful for every home cook, and offer a plateful of Southern comfort . . . All this makes for good cooking and reading.”—Nathalie Dupree, author, TV personality, and James Beard Award winner In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today’s South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and “Cathead” Biscuits, but also some surprising revelations drawn from the area’s many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking. “Arepas inspired by a Venezuelan stand in an Atlanta market where Martin Luther King Jr.’s family shopped; lemon-herb potatoes born of the Greek fishing village of Tarpon Springs, Florida: to hell with that old moonlight and corn pone schtick. Virginia Willis showcases a contemporary South that is dizzily and honestly diverse.”—John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “An ode to a regional cuisine rich in culture and soul . . . a culinary quilt filled with reverence for the past, marvel of the present, and excitement for the future of Southern foodways.”—Sandra A. Gutierrez, award-winning author of The New Southern-Latino Table
Author: James T. Farmer
Publisher: Gibbs Smith
ISBN: 1423638670
Category : Cooking
Languages : en
Pages : 541
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Book Description
Festive recipes from the Wall Street Journal bestselling author whose books “continue his exploration and celebration of Southern grace and style” (Vie Magazine). In the South, weddings, showers, birthdays, retirements and high holidays, along with many of life’s milestones and seasonal splendors, all lend themselves to celebrations. Even the luxury of a Sunday evening at home with family—and friends considered to be family—can be a cause for a feast. Through luscious signature recipes, stories and gorgeous photography, Farmer, known as “a Martha Stewart of the South,” and friends show us what Southern hospitality is all about. From society weddings to Lowcountry boils, second birthdays to Christmas parties, you’ll be guided through the menu planning and preparations to pull off celebrations that will be talked about for years. Praise for James T. Farmer and his books “A Southern gentleman who’s just as charming in the garden as he is in the kitchen. He’s compiled all his botanical experiences into A Time to Plant.”—Harper’s Bazaar “A Time to Cook, A Time to Plant and A Time to Celebrate are titles of three of his books that inspire readers to cultivate, decorate and salivate over their own efforts in the kitchen. His books contain descriptive text combined with colorful photographs and garden-to-table recipes.”—The Virginian-Pilot
Author: Stacy Ritz
Publisher:
ISBN: 9780915233458
Category : Travel
Languages : en
Pages : 208
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 208
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Book Description
Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Book Description
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
Author: Alison Behnke
Publisher: Lerner Publications
ISBN: 0822521520
Category : Juvenile Nonfiction
Languages : en
Pages : 74
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Book Description
Combining the cultural traditions of Spain, indigenous Cubans, Africans, and various other immigrants, Cuban cuisine is simple and filled with flavor. Rich spices such as garlic, oregano, and cumin combine with fresh produce, staples such as rice and beans, and pork or fresh seafood to fill Cuban menus. Although the people of Cuba are divided along class lines, they enjoy the same food—Salsa Criollos, Frijoles Negros, Tostones, and Cerdo Asado.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1110
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Book Description
Author: Thanh Truong
Publisher: Plum
ISBN: 1761269240
Category : Cooking
Languages : en
Pages : 307
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Book Description
Meet Thanh Truong, aka 'The Fruit Nerd', Australia's top fruiterer with a mission to revolutionise how we see and enjoy fresh produce! Thanh's passion and wealth of knowledge make him the perfect teacher, as he shares life-changing tips and delicious recipes to help enhance your eating experiences. Need help picking the perfect avocado? Follow Thanh's foolproof method for choosing well every time. Want to know how to select and tackle a satisfying pomegranate? Thanh has a tip that even most chefs don't know! Featuring 50 recipes inspired by Thanh's family, travels and food-loving friends, such Matt Preston and Nat Paull from Beatrix Bakes, this book will help you choose and prepare the perfect ingredients to take your tastebuds on an unforgettable journey. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
