The Big Jones Cookbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Big Jones Cookbook PDF full book. Access full book title The Big Jones Cookbook by Paul Fehribach. Download full books in PDF and EPUB format.
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226829375
Category : Cooking
Languages : en
Pages : 306
Get Book
Book Description
An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226829375
Category : Cooking
Languages : en
Pages : 306
Get Book
Book Description
An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226819493
Category : Cooking, American
Languages : en
Pages : 360
Get Book
Book Description
"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"--
Author: Chef Jesse Jones
Publisher: Outskirts Press
ISBN: 9781478790532
Category : Cooking
Languages : en
Pages : 234
Get Book
Book Description
"'POW! My Life in 40 Feasts' is so much more than a cookbook-it's the actual celebration of Chef Jesse's way of life...through delicious food. We are all so fortunate to take a peek into the life of one of America's finest chefs and, more importantly, to share a little of his bon vivant personality." -Thomas Griffiths, CMC, Campbell's Global Culinary Institute "Chef Jesse is the real deal - a loyal friend and family man whose cooking sings with stupendous flavor and authenticity. I intend to cook my way through the whole book." -Nick Malgieri author of How to Bake and PASTRY Chef Jesse Jones's story is honest and heartfelt as he describes how the kitchen saved him from the streets. He grew up in Newark, New Jersey, and summered with his grandparents in North Carolina, then trained in a great French restaurant. When he used his hard-won French technique to make Southern fried chicken, then served it alongside his sweet potato waffles, all his diners could say was POW! Chef Jesse is a gifted American chef who has owned his own restaurant, cooked in five-star restaurants, and chefed for celebrities who have become lifelong friends. He cooks it low and slow, or fast and furious. But regardless of the technique, Chef's food is always delicious. This collection of 40 feasts will give you party ideas all year long. For beginners and experts alike, cook with Chef Jesse and soon you'll be saying POW!
Author: Joe Yonan
Publisher: Weldon Owen International
ISBN: 1681883384
Category : Cooking
Languages : en
Pages : 849
Get Book
Book Description
A diverse collection of home cooking recipes from America’s top chefs, including David Chang, Rick Bayless, Nathalie Dupree, and many more. The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity. From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.
Author: Jeanne Jones
Publisher: Rodale
ISBN: 9781579540920
Category : Cooking
Languages : en
Pages : 372
Get Book
Book Description
Quick, healthy meals are the goal of this cookbook, which features two hundred low-fat recipes for appetizers, soups, main courses, and even dessert. 15,000 first printing.
Author: Richard L. Jones
Publisher: Pelican Publishing Company
ISBN: 9781455612680
Category : Cooking
Languages : en
Pages : 168
Get Book
Book Description
“This collection of the home-style Southern dishes Jones prepares at his Queens, NY restaurant brims with familiar favorites.” —Publishers Weekly Selected for inclusion in Food & Wine’s Best of the Best cookbook 2005 Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking. From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes—some familiar, others updated and reconsidered to reflect both New York’s diverse influences and the country’s dietary trends—that is sure to delight anyone, anywhere, with a taste for soulful food. The inclusion of recipes for breads and biscuits like Crusty Skillet Corn Bread and Sweet Potato Bread is a refreshing nod to homestyle cooking in this era of carbohydrate restraint, and his chapter on sauces, salsas, relishes and dressings includes some Southern surprises, like watermelon salsa. Chef Jones culminates the collection with his own special recipe for the Southern classic, Red Velvet Cake, among ten savory and simple desserts. Supper at Richard’s Place: Recipes from the New Southern Table will appeal to anyone craving fool-proof, kitchen-tested comfort food. “In depth old-fashioned Southern cuisine.” —Midwest Book Review
Author: Gina Homolka
Publisher: Clarkson Potter
ISBN: 0385345623
Category : Cooking
Languages : en
Pages : 322
Get Book
Book Description
NEW YORK TIMES BESTSELLER • Get the recipes everyone is talking about, handy nutrition facts, and 125 stunning photographs in the debut cookbook from the wildly popular blog Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.
Author: Jeanne Jones
Publisher: Rodale
ISBN: 9780875964669
Category : Cooking
Languages : en
Pages : 408
Get Book
Book Description
A collection of more than two hundred healthy recipes revisits some of America's favorite dishes, cutting down on fat and calories in the process
Author:
Publisher:
ISBN:
Category : American fiction
Languages : en
Pages : 516
Get Book
Book Description
Author: Vivian Jones
Publisher: Paper Journey Press
ISBN: 9780977315680
Category : Biography & Autobiography
Languages : en
Pages : 144
Get Book
Book Description
Blackberry Chicken. Rosemary Cake. Turnip Greens and Cornbread. Sisters Jonnie Anderson and Wake Forest Mayor Vivian Jones have cooked up a delightful memoir and cookbook called Time Changes. They tell their life story through the numerous recipes that became fan favorites at their restaurant jovi's cafe. The recipes range from simple to elegant. Their stories will keep you laughing. The two left their cushy corporate jobs and threw open the doors of jovi s kitchen on Jones Street in Historic Wake Forest North Carolina in 1991. The restaurant was a big hit with locals and visitors alike. As the two changed with the times, they remade their restaurant and catering business as the Wake Forest grew. These recipes are tempting and for the most part not very complicated. The pair live together in a loft in downtown Wake Forest where Vivian Jones is the first female Mayor of Wake Forest. Jonnie Anderson is active in the Wake Forest Chamber of Commerce, the Downtown Revitalization Corporation. She also travels weekly to her hometown to spend time with their aging father.
