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Author: Michelle Berriedale-Johnson
Publisher:
ISBN: 9780714117591
Category : Cookery
Languages : en
Pages : 159
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Book Description
In this cookbook, over 100 recipes are recreated from past cultures. Recipes include a full-scale Roman banquet and the exotic Kukuye Sabsi from Ancient Persia. From classical Greece come honey cheesecake and from Georgian England, Mrs Raffald's grapes preserved in brandy.
Author: Michelle Berriedale-Johnson
Publisher:
ISBN: 9780714117591
Category : Cookery
Languages : en
Pages : 159
Get Book Here
Book Description
In this cookbook, over 100 recipes are recreated from past cultures. Recipes include a full-scale Roman banquet and the exotic Kukuye Sabsi from Ancient Persia. From classical Greece come honey cheesecake and from Georgian England, Mrs Raffald's grapes preserved in brandy.
Author: NMAAHC
Publisher: Smithsonian Institution
ISBN: 1588346617
Category : Cooking
Languages : en
Pages : 217
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Book Description
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
Author: Madeleine Conway
Publisher: Museum
ISBN:
Category : Art
Languages : en
Pages : 184
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Book Description
Author: Shelby Schafer
Publisher:
ISBN: 9780912804521
Category : Cooking
Languages : en
Pages : 235
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Book Description
Author: Richard Hetzler
Publisher: Chicago Review Press - Fulcrum
ISBN: 9781555917470
Category : Cooking
Languages : en
Pages : 0
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Book Description
Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (mitsitam means "let's eat" in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors. Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as: Squash Blossom Soup Cedar-Planked, Fire-Roasted Salmon Pulled Buffalo Sandwich with Chayote Slaw Corn and Tomato Stew Cranberry Crumble Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, The Mitsitam Cafe Cookbook showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes. A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.
Author: Worcester Art Museum
Publisher:
ISBN: 9780936042220
Category : Cooking
Languages : en
Pages : 206
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Book Description
Author: Michelle Berriedale-Johnson
Publisher: British Museum Press
ISBN:
Category : Cooking
Languages : en
Pages : 168
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Book Description
Author: Fort Leavenworth Museum (Fort Leavenworth, Kan.). Musettes
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 123
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Book Description
Brief family history of the Roland and Sybil Vincent family, 1934-1991. The settings for most of the history were Provo and Fairview, Utah. Compiled by Sybil Vincent, Roland Vincent, P. Bradford Westwood and Verlie Westwood for Christams 1991. Food recipes are interspersed throughout the volume
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 123
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Book Description
Author: Longport Historical Society
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 270
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Book Description
