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Author: Julie Schnittka
Publisher: Reiman Media Group
ISBN: 9780898211443
Category : Cooking
Languages : en
Pages : 100
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Book Description
Author: Edna Lewis
Publisher: Knopf
ISBN: 0307761827
Category : Cooking
Languages : en
Pages : 304
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Book Description
In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.
Author: Calvin Lunsford Beale
Publisher: Penn State University Press
ISBN:
Category : History
Languages : en
Pages : 264
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Book Description
In the 1970s, Americans rediscovered rural areas and, in increasing numbers, took up residence there. Many people, it seems, want to be where earlier generations wanted to be from. With the repopulation of rural areas, the diversity and distinctiveness of an earlier rural America is fading. Broad outlines will remain, but many details will disappear. This book records and interprets that detail as it has been served by Calvin L. Beale, chief demographer of the U.S. Department of Agriculture since the late 1950s. Beale has devoted his professional career--and also much of his spare time--to studying rural areas and their inhabitants. Since the 1950s, he has studied places that most urban Americans have not seen and do not know: the Mississippi Delta, the Ozark-Ouachita Uplands, Appalachia, and the Corn, Cotton, Tobacco, and Peanut Belts. His observations and interpretations offer an uncommon "taste" of this country and the directions of change that are underway. Peter A. Morrison has assembled Beale's most insightful writings on the nation's subregions and on how rural people live their lives. The passages afford factual information enriched by the author's insights into the transformations of rural America. Chapters highlighting four aspects of rural commonality and diversity are captured in his writings: the regional settings, the towns and communities, the people, and the transformations underway in all three. "For generations in our national life, progress was the preserve of cities," Beale wrote in 1981. "Inventions, standards of services, and social styles and trends lagged in their adoption in rural areas. The countryside was a time machine in which urbanites could see the living past, and feel nostalgic or superior, as the sight inclined them." Calvin L. Beale headed the Population Section of the Department of Agriculture's Economic Research Service in Washington, D.C., where he is now Senior Demographer. His research has focused on rural, regional, and ethnic trends and composition. He is author or coauthor of "The Revival of Population Growth in Nonmetropolitan America," "Rural Development in Perspective," and Economic Areas of the United States.
Author: Peter A. Morrison
Publisher: Penn State Press
ISBN: 0271038993
Category : Rural population
Languages : en
Pages : 265
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Book Description
Author: Edna Lewis
Publisher: Axios Press
ISBN: 9781604191066
Category : Cooking
Languages : en
Pages : 0
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Book Description
Edna Lewis is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking. Lewis won many industry awards and was often referred to as "the Grande Dame of Southern Cooking" and the "South's answer to Julia Child."
Author: Bruce Wydick
Publisher: Thomas Nelson
ISBN: 1401689930
Category : Fiction
Languages : en
Pages : 314
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Book Description
The global coffee trade is a collision between the rich world and the poor world. A group of graduate students is about to experience that collision head-on. Angela, Alex, Rich, and Sofi a bring to their summer research project in Guatemala more than their share of grad-school baggage—along with clashing ideas about poverty and globalization. But as they follow the trail of coffee beans from the Guatemalan peasant grower to the American coffee drinker, what unfolds is not only a stunning research discovery, but an unforgettable journey of personal challenge and growth. Based on an actual research project on fair trade coffee funded by USAID, The Taste of Many Mountains is a brilliantly-staged novel about the global economy in which University of San Francisco economist Bruce Wydick examines the realities of the coffee trade from the perspective of young researchers struggling to understand the chasm between the world’s rich and poor. “Wydick’s first novel is brewed perfectly—full of rich body with double-shots of insight.” —Santiago “Jimmy” Mellado, President and CEO of Compassion International "This wonderfully enlightening book describes the Mayan culture in Guatemala and some of the sufferings these people have survived." —CBA Retailers + Resources Includes Reading Group Guide
Author: Beverley Kendall
Publisher: Beverley Kendall
ISBN: 1632110350
Category : Fiction
Languages : en
Pages : 368
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Book Description
Thomas Armstrong vows only the loss of his faculties could ever convince him to take Amelia Bertram under his care during her father’s absence from England. Sadly, that loss does occur… the moment Lady Amelia publicly states that rumors of his exalted sexual prowess are more fable than fact. Responding like any man with an ounce of pride would, he picks up the gauntlet she threw down on the ballroom floor. After the death of her mother, Amelia Bertram is further devastated by the withdrawal of her father’s love. To survive the double heartbreak, she walls off her emotions. Now, her social faux pas finds her sharing a roof with the very man who took her place in her father’s affections…the man her father hopes one day to call son. In the seclusion of his country estate, Thomas glimpses in Amelia a vulnerability buried beneath a mountain of jealousy and pain. In turn, she discovers the ton’s ‘golden Greek god’ is more than the sum of rumor and innuendo. Soon a fire ignites between them not even a deluge from the Thames can extinguish. Can they set aside their plans—his for revenge, hers to escape—to forge a love powerful enough to surmount his pride and crumble the walls surrounding her heart? *Reissue. Originally published by Kensington Publishing in 2011
Author: Taste of Home
Publisher: Simon and Schuster
ISBN: 1617659533
Category : Cooking
Languages : en
Pages : 453
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Book Description
Set your table with the heartwarming goodness of delicious country classics from the best of Taste of Home. This keepsake collection of comforting recipes comes directly from farmhouse cooks—those who live in (and long for) the country. It’s time to sit back, relax and savor the heartwarming flavors the country has to offer. From hearty breakfasts and all-American barbecues to freshly baked breads and family-reunion desserts, the downhome comfort found at a farmhouse table is simply irresistible. This keepsake collection of comforting recipes comes directly from farmhouse cooks—those who live in (and long for) the country. Relish the specialties enjoyed in their own homes…the foods they set on their tables, rely on for special occasions and turn to when it’s time for an amazing sweet. So, settle in and relish the goodness of buttery biscuits, garden-fresh greats, crispy fried chicken and so much more. With Farmhouse Favorites, the best of country cooking is always at your fingertips.
Author: Anne Willan
Publisher: Chronicle Books
ISBN: 0811846466
Category : Cooking
Languages : en
Pages : 395
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Book Description
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Author: Kristin Kimball
Publisher: Simon and Schuster
ISBN: 1416551611
Category : Biography & Autobiography
Languages : en
Pages : 320
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Book Description
After interviewing a young farmer, writer Kristen Kimball gave up her urban lifestyle to begin a farm with her interviewee near Lake Champlain in northern New York.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
