Secrets Of Louisville Chefs
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Secrets Of Louisville Chefs Cookbook
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Author : Nancy Miller
language : en
Publisher:
Release Date : 2009
Secrets Of Louisville Chefs Cookbook written by Nancy Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Secrets Of Louisville Chefs
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Author : Nancy Miller
language : en
Publisher:
Release Date : 2003
Secrets Of Louisville Chefs written by Nancy Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cookery categories.
Secrets Of Louisville Chefs
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Author : Nancy Miller
language : en
Publisher:
Release Date : 2003
Secrets Of Louisville Chefs written by Nancy Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cookery, American categories.
The Bourbon Country Cookbook
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Author : David Danielson
language : en
Publisher: Agate Publishing
Release Date : 2018-05-08
The Bourbon Country Cookbook written by David Danielson and has been published by Agate Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-08 with Cooking categories.
“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals
Secrets Of Chicago Chefs Cookbook
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Author : Nancy Miller (Food writer)
language : en
Publisher:
Release Date : 2004
Secrets Of Chicago Chefs Cookbook written by Nancy Miller (Food writer) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
The Kentucky Bourbon Cookbook
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Author : Albert W.A. Schmid
language : en
Publisher: University Press of Kentucky
Release Date : 2010-05-01
The Kentucky Bourbon Cookbook written by Albert W.A. Schmid and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-01 with Cooking categories.
Recipes with spirit for every meal and every season: “A great resource and an essential for unlocking the flavors of bourbon in the kitchen.” ―Tucson Citizen Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition. In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide you through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes—and also recounts bourbon lore, food traditions, and Kentucky history, for a full appreciation of America's native spirit. “All the recipes are straightforward, are easy to prepare, and involve readily available ingredients. As with most good home cooking, the emphasis is not on the painstaking or the exotic but on easy prep and easy eating.” ―The Wall Street Journal
Secrets From The Chefs
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Author : American Express Company
language : en
Publisher:
Release Date : 1984
Secrets From The Chefs written by American Express Company and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.
Chefs Secrets From Great Restaurants In Louisiana
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Author : Louisiana Restaurant Association
language : en
Publisher: Pelican Publishing Company
Release Date : 1999
Chefs Secrets From Great Restaurants In Louisiana written by Louisiana Restaurant Association and has been published by Pelican Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Louisiana restaurants serve a delicious indigenous American cuisine that has recently gained considerable national recognition. Cajun cooking, which originated in South Louisiana's bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce "Louisiana Cooking," a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. The recipes in Chefs' Secrets from Great Restaurants in Louisiana come from famous New Orleans restaurants as well as from carefully tucked-away country restaurants. You'll learn the secrets of chefs from New Orleans' exclusive Commander's Palace, popular K-Paul's Louisiana Kitchen, and Antoine's, one of New Orleans' oldest, most celebrated restaurants. Also included are recipes from Cafe Rani in Covington, Don's Seafood in Lafayette, and The Oaks Plantation Restaurant, hidden on old River Road in Destrehan. Try Creole Seafood Okra Gumbo from New Orleans' famous Gumbo Shop, the Chicken Bienville from Bienville's Courtyard, and K-Paul's Louisiana Kitchen's own recipe for their unique Chicken and Tasso Jambalaya. For the more adventurous, there's Alligator Sauce Piquante from the Royal Restaurant and Pub in Jennings, and Le Lapin en Matelote (Rabbit Stew with Red Wine) from Begue's. And of course, who could resist the trout and shrimp dishes? Try Shrimp Chippewa from Mr. B's, fillet of Trout Bayou Style from Sazerac, and Trout Meuniere from Ralph and Kacoo's. Dessert offerings include Bread Pudding with Whisky Sauce from the Bon Ton Cafe, and a delicious Almond Torte from Stephen and Martin. Once Louisiana's chefs have let you in to their confidence, you're bound to spread the word.
Kentucky S Cookbook Heritage
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Author : John van Willigen
language : en
Publisher: University Press of Kentucky
Release Date : 2014-09-12
Kentucky S Cookbook Heritage written by John van Willigen and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-12 with Cooking categories.
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre–Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Classic Restaurants Of Louisville
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Author : Stephen Hacker
language : en
Publisher: Arcadia Publishing
Release Date : 2020-11-02
Classic Restaurants Of Louisville written by Stephen Hacker and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-02 with History categories.
The stories of Louisville's best-remembered restaurants are chock-full of legendary locations, huge personalities and well-loved recipes. Find out how a silly joke about "Hillbilly Tea" became an international sensation. Discover the origins of Casa Grisanti and why there would be no Queenie Bee without it. Enter the "World of Swirl" surrounding the rise and fall of Lynn's Paradise Café. Enjoy menus, memories and more of favorites found across the Derby City through the decades. Author Stephen Hacker serves up this history and more, complete with photography by Dan Dry and John Nation.