Hot Links Country Flavors
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Hot Links Country Flavors
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Author : Bruce Aidells
language : en
Publisher: Alfred A. Knopf
Release Date : 1990
Hot Links Country Flavors written by Bruce Aidells and has been published by Alfred A. Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic.
Country Living Flavors Of Country Cooking
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Author : Country Living
language : en
Publisher: Sterling Publishing Company, Inc.
Release Date : 2008
Country Living Flavors Of Country Cooking written by Country Living and has been published by Sterling Publishing Company, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
Today’s country cooking is more than just meat, potatoes, and apple pie. Inspired by local growers and farmer’s markets with their superb variety of fresh produce, American country cooking is lighter, healthier, and more flavorful than ever before. Country Living, America’s largest shelter magazine, gathers 240 luscious and lushly photographed recipes for everything from soups to seafood to sides. Try these selections from their tempting menu: tasty Rosemary Garlic Chicken, delicious Grilled Pork Tenderloin, succulent Honey Grilled Salmon, and mouthwatering Sage Corn on the Cob. You’ll find that country cooking tastes better than ever, with the meat often grilled, the potatoes roasted with herbs, and the pies made with delectable and unusual types of fruit. If Cold Avocado Soup, Saut�ed Summer Squash with Pistachio Pesto, and Quail with Golden Cherry BBQ Sauce don’t say "country” to you now, this unique cookbook will change your mind forever.
Sausage
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Author : Jesper Lindberg
language : en
Publisher: Simon and Schuster
Release Date : 2013-11-01
Sausage written by Jesper Lindberg and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Cooking categories.
You don’t have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!—the exciting new reference for all things sausage—creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite. Just remember the two basic rules: keep your ingredients clean, and keep them cold. That’s it—you’ve already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you’re ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include: German Wurstfest Oh Deer! Moose on the Loose American Breakfast Bacon over the Top Chili All In And that’s just a little taste! Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
Chef S Secrets
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Author :
language : en
Publisher: Quirk Books
Release Date : 2015-12-29
Chef S Secrets written by and has been published by Quirk Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-29 with Cooking categories.
Chef’s Secrets—Revealed! In Chef’s Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience. • Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill • Charlie Palmer on Roasting a Perfect Turkey • Bruce Aidells on the Secret to Flavorful Pork • Gary Guitard on Tempering Chocolate • Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs! Each technique is explained in the chef’s own words, along with a short, revealing interview and a detailed profile of the chef’s accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef’s Secrets is an essential reference for any food lover’s bookshelf!
Ham Biscuits Hostess Gowns And Other Southern Specialties
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Author : Julia Reed
language : en
Publisher: Macmillan + ORM
Release Date : 2009-04-28
Ham Biscuits Hostess Gowns And Other Southern Specialties written by Julia Reed and has been published by Macmillan + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-04-28 with Cooking categories.
Southern humorist Julia Reed celebrates Southern food, Southern women, and the Southern penchant for enjoying good times in this collection of her food writing. Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one's own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary -- and social -- South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner's relentless penchant for using gelatin why most things taste better with homemade mayonnaise the necessity of a holiday milk punch (and, possibly, a Santa hat) how best to "cook for compliments" (at least one squash casserole and Lee Bailey's barbequed veal are key). She provides recipes for some of the region's best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the "wow factor" intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to "eat" your luck on New Year's Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read.
Soup S On
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Author : Leslie Jonath
language : en
Publisher: Chronicle Books
Release Date : 2007-09-20
Soup S On written by Leslie Jonath and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-09-20 with Cooking categories.
"Nothing feeds the body and soothes the soul like a bowl of steaming hot soup. Soup is the most versatile of dishes. It can be prepared year-round with all kinds of ingredients, from supermarket beans to farmers' market greens, turning up on modest dinner tables and in fancy dining rooms around the world. Whether you prefer a steaming bowl of chicken soup, spicy beef stew, or creamy tomato soup, each heartwarming spoonful crosses economic lines and ethnic flavors ; it enlivens, takes us back to our mothers' kitchens, and heals the common cold. 'Soup's On' includes tempting and delicious recipes from some of the world's most respected chefs, cookbook authors, and cooking teachers, including Marion Cunningham, Judy Rodgers, Carol Field, Jacques Pépin, Charlie Trotter, Madhur Jaffrey, and Alice Waters. Here you'll find creamy vegetable soups ; rib-sticking bean, meat, chicken, and seafood soups ; and hearty stews for every occasion. From Diane Morgan's summer favorite Salmon and Corn Chowder and Roland Passot's classic Coq au Vin to Bruce Aidells' Chicken and Andouille Gumbo and Suzanne Goin's flavorful Chilled Red Pepper Soup, you'll find the perfect soup or stew all year long. And the best part? A portion of the proceeds will go to NextCourse, a nonprofit organization that promotes sustainable food in public institutions, including the Community Education Program, which works with women in the San Francisco County Jail and with child-care providers, and the Food from the Parks program, which collaborates with state and national park services to increase the amount of locally produced food available to park visitors. So grab your spoon and a copy of 'Soup's On' and know that as you nourish yourself, you'll be feeding others as well."--taken from front cover flap.
The Editor
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Author : Sara B. Franklin
language : en
Publisher: Simon and Schuster
Release Date : 2024-05-28
The Editor written by Sara B. Franklin and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-28 with Biography & Autobiography categories.
"When twenty-five-year-old Judith Jones began working as a secretary at Doubleday's newly opened Paris office in 1949, she was tasked with wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. ... Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child. ... Now, her astonishing career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor tells the riveting behind-the-scenes narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers"--
Encyclopedia Of American Food And Drink
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Author : John F. Mariani
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2014-02-04
Encyclopedia Of American Food And Drink written by John F. Mariani and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-04 with Cooking categories.
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Inside The California Food Revolution
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Author : Joyce Goldstein
language : en
Publisher: Univ of California Press
Release Date : 2013-09-06
Inside The California Food Revolution written by Joyce Goldstein and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-06 with Cooking categories.
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--
The Nutribase Guide To Protein Carbohydrates Fat
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Author : NutriBase
language : en
Publisher: Penguin
Release Date : 2001-11-12
The Nutribase Guide To Protein Carbohydrates Fat written by NutriBase and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-12 with Health & Fitness categories.
Dieters everywhere are trying their best to reduce their carbohydrate consumption and increase their protein consumption at the same time, in the hopes of losing a few inches around their waistline. Whether you are trying to keep to a diet or you have a more serious medical condition, such as diabetes, that limits your carb intake, here is the perfect guide to help you make informed decisions about healthy eating. The NutriBase Guide to Protein, Carbohydrates, & Fat contains listings for 40,000-plus food products—more than any other book on the market—including brand-name and generic items, specialty foods, fast foods, and chain-restaurant meals. This handy reference tells you the amount of protein, carbohydrates, fat grams, and total calories in each food item—in short, everything you need to help you compare foods and shop smartly.