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Author: Damon Lee Fowler
Publisher: Pearson Deutschland GmbH
ISBN: 9781423602248
Category : Cooking
Languages : en
Pages : 248
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Book Description
For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics. Recipes include: Savannah Black Turtle Bean Soup Daufuskie Crab Fried Rice Flounder in Lemon-Pecan Brown Butter Creamed Chicken Madeira on Rice Waffles Veal Scallops with Oysters and Bacon Mushroom-Stuffed Tomatoes Sour Cream Pound Cake Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as a founding board member and past president of the Southern Foodways Alliance.
Author: Damon Lee Fowler
Publisher: Pearson Deutschland GmbH
ISBN: 9781423602248
Category : Cooking
Languages : en
Pages : 248
Get Book Here
Book Description
For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics. Recipes include: Savannah Black Turtle Bean Soup Daufuskie Crab Fried Rice Flounder in Lemon-Pecan Brown Butter Creamed Chicken Madeira on Rice Waffles Veal Scallops with Oysters and Bacon Mushroom-Stuffed Tomatoes Sour Cream Pound Cake Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as a founding board member and past president of the Southern Foodways Alliance.
Author: John Lennell Andrews
Publisher:
ISBN:
Category : Lydia (S.C.)
Languages : en
Pages : 806
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Book Description
At least some of the members of the Wesley Chapel church attended the Gully Meeting House before its demise.
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Joyce White
Publisher: William Morrow Cookbooks
ISBN: 9780060187163
Category : Cooking
Languages : en
Pages : 368
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Book Description
When Joyce White moved to New York City from Alabama, she left small-town life behind and landed ajob as a food editor at a major women's magazine. Weekends, however, found her visiting churches in Harlem and Bedford-Stuyvestant, looking for a taste of home. Food has long been a part of the spiritual life of African-American churches, and what she found there, along with what she missed from home, was the comforting blend of cooking and fellowship that feeds both the body and soul. In this warm and joyful collection, White offers more than 150 recipes for the foods that worshipers look forward to after services, and she captures the spirit of these sociable meals with warm, conversational and occasionally poignant reflections from African-American churchgoers around the United States. "We don't just come to church service and leave," says a retired nurse who directs hospitality for a large church in Los Angeles. "Many of us stay here half the day. That way we get a chance to rub shoulders and see what is going on or going wrong with each other." From delicious renditions of classics such as Sugar-Crusted Biscuits to updated favorites such as Black Beans with Sun-Dried Tomatoes, as well as special fare for entertaining and Kwaanza, the pages of Soul Food are alive with the spirit and love of African-American churches -- and the terrific food to be found there.
Author: Ellice Handy
Publisher: Landmark Books Pte Ltd
ISBN: 9814189464
Category : Cooking
Languages : en
Pages : 18
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Book Description
This book is a completely new edition of the out-of-print Methodist Girls’ School centenary publication of 1987. Designed as a companion volume to Ellice Handy’s My Favourite Recipes, it is also set to be a bestseller. The 210 recipes in this book are not of the usual Asian fare found in other cookbooks. They are extraordinary recipes, developed by experienced home cooks, such as Coriander Chicken, Vietnamese Coconut Chicken, Buah Keluak Sambal, Foochow Pork Ribs, Sambal Lengkong, Baked Cheese Prawns, Fried Brijal Curry, Cashew Nut Curry, String Hopper Pilau, Mee Jawa, Shin Beef Soup, Soya Bean Nest Soup, Baked Seafod Rice, Coconut Chiffon Jelly, Sri Lankan Love Cake, and Coconut Bread Pudding. The book is divided into nine sections for Poultry, Meat, Seafood, Vegetables, Noodle & Bean Curds, Soups, Rice Dishes, Desserts and Snacks, and a special one for making curry pastes. These unusual recipes, used by the contributors again and again for family meals and entertainment, are a welcome fresh addition to the Asian food repertoire.
Author:
Publisher:
ISBN:
Category : Paperbacks
Languages : en
Pages : 1192
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Book Description
Author: Anne O'Connell
Publisher: English Kitchen
ISBN: 9781903018583
Category : Cooking
Languages : en
Pages : 0
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Book Description
Various recipes culled from manuals, approximately 1856 to 1908, concentrating on late 19th century and early 20th food-reformers.
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 696
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author:
Publisher:
ISBN:
Category : Christian life
Languages : en
Pages : 992
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Book Description
Author: Keith McHenry
Publisher: See Sharp Press
ISBN: 1937276392
Category : Cooking
Languages : en
Pages : 500
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Book Description
The de facto how-to manual of the international Food Not Bombs movement, which provides free food to the homeless and hungry and has branches in countries on every continent except Antarctica, this book describes at length how to set up and operate a Food Not Bombs chapter. The guide considers every aspect of the operation, from food collection and distribution to fund-raising, consensus decision making, and what to do when the police arrive. It contains detailed information on setting up a kitchen and cooking for large groups as well as a variety of delicious recipes. Accompanying numerous photographs is a lengthy section on the history of Food Not Bombs, with stories of the jailing and murder of activists, as well as premade handbills and flyers ready for photocopying.
