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Author: Jennifer Bain
Publisher: TouchWood Editions
ISBN: 1771510765
Category : Cooking
Languages : en
Pages : 252
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Book Description
More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain. Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, delectable recipes, Bain ensures that you’ll have plenty of culinary inspiration for every cut of bison. Recipes include Bison + Cheddar Biscuits, Quinoa + Kale Bison Soup, Maple-Whisky Bison Burgers, Southwestern Braised Bison Short Ribs, Pan-Fried Bison Liver with Dijon-Shallot Cream Sauce, and many more. Bison are primarily grass-fed as well as hormone and antibiotic free. And their meat is naturally lean and high in protein, iron, and omega-3 essential fatty acids. In Buffalo Girl Cooks Bison, you’ll also meet prominent bison ranchers from all over the United States and Canada who share their rowdy and riotous adventures. They champion “ethical carnivorism”: meeting what you eat, caring about how an animal is raised, and being respectful enough to eat every available part.
Author: Jennifer Bain
Publisher: TouchWood Editions
ISBN: 1771510765
Category : Cooking
Languages : en
Pages : 252
Get Book Here
Book Description
More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain. Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, delectable recipes, Bain ensures that you’ll have plenty of culinary inspiration for every cut of bison. Recipes include Bison + Cheddar Biscuits, Quinoa + Kale Bison Soup, Maple-Whisky Bison Burgers, Southwestern Braised Bison Short Ribs, Pan-Fried Bison Liver with Dijon-Shallot Cream Sauce, and many more. Bison are primarily grass-fed as well as hormone and antibiotic free. And their meat is naturally lean and high in protein, iron, and omega-3 essential fatty acids. In Buffalo Girl Cooks Bison, you’ll also meet prominent bison ranchers from all over the United States and Canada who share their rowdy and riotous adventures. They champion “ethical carnivorism”: meeting what you eat, caring about how an animal is raised, and being respectful enough to eat every available part.
Author: Jennifer Bain
Publisher: TouchWood Editions
ISBN: 1771510757
Category : Cooking
Languages : en
Pages : 252
Get Book Here
Book Description
More than 100 wildly delicious recipes that use North America's original red meat, from bison rancher and award-winning food writer Jennifer Bain. Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, delectable recipes, Bain ensures that you'll have plenty of culinary inspiration for every cut of bison. Recipes include Bison + Cheddar Biscuits, Quinoa + Kale Bison Soup, Maple-Whisky Bison Burgers, Southwestern Braised Bison Short Ribs, Pan-Fried Bison Liver with Dijon-Shallot Cream Sauce, and many more. Bison are primarily grass-fed as well as hormone and antibiotic free. And their meat is naturally lean and high in protein, iron, and omega-3 essential fatty acids. In Buffalo Girl Cooks Bison, you'll also meet prominent bison ranchers from all over the United States and Canada who share their rowdy and riotous adventures. They champion "ethical carnivorism": meeting what you eat, caring about how an animal is raised, and being respectful enough to eat every available part.
Author: Nathalie Cooke
Publisher: McGill-Queen's Press - MQUP
ISBN: 0228018021
Category : Literary Criticism
Languages : en
Pages : 153
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Book Description
When writers place food in front of their characters – who after all do not need sustenance – they are asking readers to be alert to the meaning and implication of food choices. As readers begin to listen closely to these cues, they become attuned to increasingly layered stories about why it matters what foods are selected, prepared, served, or shared, and with whom, where, and when. In Canadian Literary Fare Nathalie Cooke and Shelley Boyd explore food voices in a wide range of Canadian fiction, drama, and poetry, drawing from their formational blog series with Alexia Moyer. Thirteen short vignettes delve into metaphorical taste sensations, telling of how single ingredients such as garlic or ginger, or food items such as butter tarts or bannock, can pack a hefty symbolic punch in literary contexts. A chapter on Canada’s public markets finds literary food voices sounding a largely positive note, just as Canadian journalists trumpet Canada’s bountiful and diverse foodways. But in chapters on literary representations of bison and Kraft Dinner, Cooke and Boyd bear witness to narratives of hunger, food scarcity, and social inequality with poignancy and insistence. Canadian Literary Fare pays heed to food voices in the works of Tomson Highway, Rabindranath Maharaj, Alice Munro, M. NourbeSe Philip, Eden Robinson, Fred Wah, and more, inviting readers to listen for stories of foodways in the literatures of Canada and beyond.
Author: Bill Wallace
Publisher: Simon & Schuster/Paula Wiseman Books
ISBN: 9780671798994
Category : Juvenile Fiction
Languages : en
Pages : 196
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Book Description
Fifteen-year-old Amanda's refined life in early twentieth-century San Francisco is disrupted when she grudgingly accompanies her mother to the Oklahoma Territory on a crusade to save the buffalo.
Author: Ree Drummond
Publisher: Harper Collins
ISBN: 0061959820
Category : Cooking
Languages : en
Pages : 262
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Book Description
Paula Deen meets Erma Bombeck in The Pioneer Woman Cooks, Ree Drummond’s spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.
Author: Tiya Miles
Publisher: W. W. Norton & Company
ISBN: 1324020881
Category : History
Languages : en
Pages : 146
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Book Description
A New York Times Book Review Editors’ Choice A Publishers Weekly and New York Public Library Best Book of the Year Named a Most Anticipated Book of the Year by The Millions and Literary Hub “Thoroughly absorbing.… A beautiful synthesis of diverse women’s experiences, combining history with memoir and a call to action.” —Jill Watts, New York Times Book Review An award-winning historian shows how girls who found self-understanding in the natural world became women who changed America. Harriet Tubman, forced to labor outdoors on a Maryland plantation, learned from the land a terrain for escape. Louisa May Alcott ran wild, eluding gendered expectations in New England. The Indigenous women’s basketball team from Fort Shaw, Montana, recaptured a sense of pride in physical prowess as they trounced the white teams of the 1904 World’s Fair. Celebrating women like these who acted on their confidence outdoors, Wild Girls brings new context to misunderstood icons like Sacagawea and Pocahontas, and to underappreciated figures like Native American activist writer Zitkála-Šá, also known as Gertrude Bonnin, farmworkers’ champion Dolores Huerta, and labor and Civil Rights organizer Grace Lee Boggs. This beautiful, meditative work of history puts girls of all races—and the landscapes they loved—at center stage and reveals the impact of the outdoors on women’s independence, resourcefulness, and vision. For these trailblazing women of the nineteenth and early twentieth centuries, navigating the woods, following the stars, playing sports, and taking to the streets in peaceful protest were not only joyful pursuits, but also techniques to resist assimilation, racism, and sexism. Lyrically written and full of archival discoveries, Wild Girls evokes landscapes as richly as the girls who roamed in them—and argues for equal access to outdoor spaces for young women of every race and class today.
Author: Kristin Cavallari
Publisher: Rodale Books
ISBN: 1984826298
Category : Cooking
Languages : en
Pages : 274
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Book Description
NEW YORK TIMES BESTSELLER • The TV star and author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook. “Kristin’s family-friendly, decadently ‘health-ified’ recipes will have you reliving favorite memories and making delicious new ones bite after bite!”—Daphne Oz, Emmy Award-winning television host and bestselling author NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH Over the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep her motivated and inspired and in turn challenged fans to cook more meals at home and live a healthier lifestyle. Now, in True Comfort, Kristin turns her attention to some of the most-requested dishes that are hardest to find: healthy comfort food. True Comfort features her favorite recipes for cozy breakfasts (Apple Pecan Dutch Baby, Espresso Overnight Oats, and Sweet Potato Toast), lunches (Roasted Cauliflower Tartine, Nashville Hot Chicken Salad Cups, and Butternut Squash and Leek Chowder) and dinners (Red-Wine Braised Short Ribs, Oat Crust Chicken Pot Pie, and Saffron Seafood Cioppino) plus desserts (Orange Olive Oil Cake and Dark Chocolate Peppermint Silk Pie) and drinks (Cashew Eggnog and Rosemary Charcoal Latte). With tips and tricks to put together a well-stocked pantry, fridge, and freezer, this book goes beyond the traditional cookbook to help readers feel more like Kristin in the kitchen.
Author: Mitch Omer
Publisher: Borealis Books
ISBN: 9780873517249
Category : Cooking
Languages : en
Pages : 232
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Book Description
A collection of 157 recipes from Mitch Omer, chef-owner of the wildly popular Hell's Kitchen, named one of the Best Breakfasts across America by Esquire magazine.
Author: Béatrice Peltre
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 314
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Book Description
"What could be sweeter than a life nourished by food and friendship? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer--the wholesome foods that feed us in body and soul and that deepen our connections to the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. Expand your gluten-free repertoire by using whole grains like amaranth, quinoa, millet, buckwheat, rice, and nut flours, which lend surprising depth of flavor and nutrients, even to desserts. With nearly 100 gratifyingly nutritious recipes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world. Though Béa's style is largely inspired by her native France, you'll find a wide array of influences, as she brings creative twists to classic recipes--all while remaining effortlessly healthful and balanced"--Amazon.
Author: Habeeb Salloum
Publisher:
ISBN: 9781551527420
Category : Cooking
Languages : en
Pages : 288
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Book Description
The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, economic hardships, and political strife, the people of Greater Syria continued to cook their bulgur, lentil, chickpea, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook provides a succinct window into the dining tables of eighteenth- and nineteenth-century Syria, when the region was influenced by the Ottoman Empire's reach into Persia and the Arab world. The book includes delectable, heart-healthy recipes -- some familiar, some never before published in English -- many of which have been updated and simplified for modern sensibilities. The book also provides a poignant window into Syrian culture and everyday life then and now -- framed by ageless and truly beautiful food traditions. Includes over 150 recipes and numerous full-colour photographs. Partial proceeds from the sale of this book will benefit Le centre culturel syrien (Syrian Cultural Centre), a non-profit organization based in Montreal currently dedicating its efforts to help alleviate the plight of the displaced and those who have been impacted by the situation in Syria.
