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Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169909
Category : Cooking
Languages : en
Pages : 201
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Book Description
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169909
Category : Cooking
Languages : en
Pages : 201
Get Book Here
Book Description
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author: Andy Husbands
Publisher: Fair Winds Press (MA)
ISBN: 1592336841
Category : Cooking
Languages : en
Pages : 227
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Book Description
Enjoy and share these incredible, award-winning barbecue recipes from renowned chefs Andy Husbands and Chris Hart at your next barbeque!
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Julia Busuttil Nishimura
Publisher: Plum
ISBN: 1760555649
Category : Cooking
Languages : en
Pages : 272
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Book Description
BOOKS OF THE YEAR 2017 - GOURMET TRAVELLER AUSTRALIA 'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past. Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions! This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it. This is a specially formatted fixed layout ebook that retains the look and feel of the print book. PRAISE FOR OSTRO "This is classy, quirky - and perfect for anyone of us wanting to remember that life is, in the end, about friendships and family." Readings "Nishimura produces aspirational dishes - simple, diverse and encouraging us to finally give things like handmade pasta a go" Broadsheet
Author: Sam Jones
Publisher: Ten Speed Press
ISBN: 0399581324
Category : Cooking
Languages : en
Pages : 209
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Book Description
The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Author: Daniel Vaughn
Publisher: Anthony Bourdain/Ecco
ISBN: 9780062202925
Category : Cooking
Languages : en
Pages : 0
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Book Description
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.
Author: Rachel Signer
Publisher: Hachette Books
ISBN: 0306924757
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
From the publisher of Pipette Magazine, discover a natural wine-soaked memoir about finding your passion—and falling in love. It was Rachel Signer's dream to be that girl: the one smoking hand-rolled cigarettes out the windows of her 19th-century Parisian studio apartment, wearing second-hand Isabel Marant jeans and sipping a glass of Beaujolais redolent of crushed roses with a touch of horse mane. Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of South Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she wants? Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.
Author: Rupy Aujla
Publisher: HarperThorsons
ISBN: 9780008239336
Category : Cooking (Natural foods)
Languages : en
Pages : 272
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Book Description
'I'm just a straight-talking NHS doctor lending my unbiased opinion on healthy eating and showing everybody how to get phenomenal ingredients on their plates everyday.' Dr Rupy Aujla's first cookbook, The Doctor's Kitchen, is the go-to book to help you kick unhealthy faddy diets for good. In the book, Rupy, explains the principles of healthy living in a fun and relatable way with over 100 vibrant, tasty recipes steeped in medical science which are easy and inexpensive to make. The impact of lifestyle on illness has never been higher on the national agenda and Rupy believes that what we choose to put on our plates is the most important health intervention we can make. The Doctor's Kitchen stands out from the crowd by using medical knowledge to create the recipes. Rupy advocates Plates over Pills every time and he is living proof that what you eat can shift medical outcomes as he overhauled his own heart condition by addressing his diet and creating his own delicious food that he now shares in this book. Infused with flavours from around the world, this tasty selection of everyday meals makes healthy eating an absolute pleasure.
Author: Andy Husbands
Publisher: Fair Winds Press (MA)
ISBN: 1592337589
Category : Cooking
Languages : en
Pages : 227
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Book Description
Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
Author: Masahiro Urushido
Publisher: Houghton Mifflin
ISBN: 0358362024
Category : Cooking
Languages : en
Pages : 297
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Book Description
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
