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Author: Suzanne Goldenson
Publisher: Rowman & Littlefield
ISBN: 1493082973
Category : Cooking
Languages : en
Pages : 177
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Book Description
Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.
Author: Suzanne Goldenson
Publisher: Rowman & Littlefield
ISBN: 1493082973
Category : Cooking
Languages : en
Pages : 177
Get Book Here
Book Description
Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.
Author: Nancy Carter Crump
Publisher: Univ of North Carolina Press
ISBN: 9780807859131
Category : Cooking
Languages : en
Pages : 0
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Book Description
This cookbook that contains recipes for more than 250 historic and traditional Southern dishes includes two sets of instructions for each dish to be prepared over the open fire or in a modern kitchen, accompanied by essays on the American South's culinary heritage, African-American foodways, the impact of the Civil War on food customs, and more.
Author: Paula Marcoux
Publisher: Storey Publishing, LLC
ISBN: 1603429123
Category : Cooking
Languages : en
Pages : 321
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Book Description
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
Author: Walter Staib
Publisher: Grand Central Publishing
ISBN: 1538746670
Category : Cooking
Languages : en
Pages : 444
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Book Description
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
Author: Eivin Kilcher
Publisher: Penguin
ISBN: 0553459562
Category : Cooking
Languages : en
Pages : 258
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Book Description
The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.
Author: Margaret Taylor Chalmers
Publisher: Eberly Press
ISBN: 9780932296047
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Author: Sarah Kieffer
Publisher: Penguin
ISBN: 0143194275
Category : Cooking
Languages : en
Pages : 467
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Book Description
Sarah Kieffer knows that you don’t have to be a professional baker in order to bake up delicious treats. Though she started out baking professionally in coffee shops and bakeries, preparing baked goods at home for family and friends is what she loves best—and home-baked treats can be part of your everyday, too. In The Vanilla Bean Baking Book, she shares 100 delicious tried-and-true recipes, ranging from everyday favorites like Chocolate Chip Cookies and Blueberry Muffins to re-invented classics, like Pear-Apple Hard Cider Pie and Vanilla Cupcakes with Brown Butter Buttercream. Sarah simplifies the processes behind seemingly complicated recipes, so baking up a beautiful Braided Chocolate Swirl Bread for a cozy Sunday breakfast or a batch of decadent Triple Chocolate Cupcakes for a weeknight celebration can become a part of your everyday baking routine. Filled with charming storytelling, dreamy photos, and the tips and tricks you need to build the ultimate baker’s pantry, The Vanilla Bean Baking Book is filled with recipes for irresistible treats that will delight and inspire.
Author: Kimberly K Walters
Publisher:
ISBN: 9780692269800
Category :
Languages : en
Pages : 348
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Book Description
An 18th Century cookery book modeled after and taken from those of the timeperiod. This book is a compilation and compendium of cookery recipes (receipts), etiquette, terms, utensil and equipment definitions, descriptions of how to take tea, carve, what to eat during Lent, how to take care of someone sick, etc.
Author: Sara Roahen
Publisher: University of Georgia Press
ISBN: 0820348589
Category : Cooking
Languages : en
Pages : 304
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Book Description
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet?
Author: Marco Canora
Publisher: Rodale
ISBN: 1594867801
Category : Cooking
Languages : en
Pages : 290
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Book Description
The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."
