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Author : Betty Rosbottom
Publisher : Houghton Mifflin Harcourt
Page : 404 pages
File Size : 50,6 Mb
Release : 1999-07
Category : Cooking
ISBN : 0395971713
By adding a fresh ingredient to an otherwise predictable dish, streamlining cooking times and techniques, and reducing the fat wherever possible, one of America's best-known cooking teachers gives favorite dishes a much-needed update.
Author : Sarah Reynolds
Publisher : Unknown
Page : 292 pages
File Size : 53,6 Mb
Release : 1997
Category : Cooking
ISBN : 0060172940
From macaroni and cheese, meatloaf, and mashed potatoes to chocolate chip cookies and s'mores, the 23rd book in this phenomenally successful series offers a collection of 365 delightful recipes for all-American favorite "comfort" foods.
Author : Goldie Silverman,Jacqueline B. Williams
Publisher : Bristol Cookbooks
Page : 164 pages
File Size : 43,7 Mb
Release : 1990
Category : Cooking
ISBN : 0911954953
Don't give up your favorite hamburgers, shakes, fries, fried chicken, chocolate pie and many other favorites. They've all been adapted to be low-fat in this terrific collection.
Author : Uma Aggarwal
Publisher : iUniverse
Page : 323 pages
File Size : 52,8 Mb
Release : 2013-10
Category : Cooking
ISBN : 9781475977851
America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors. From every region of the world, people make the journey to start new lives in the United States, and they bring these international charms with them. America accepts people of all cultures and traditions with open arms. Home chef Uma Aggarwal, the author of The Exquisite World of Indian Cuisine and America's Favorite Recipes, Part I, presents a new collection of these melting-pot recipes, focusing specifically on entrées. An avid and passionate student of American cooking, she shares helpful information about the origin and history of these recipes as well. She uses exquisite Indian herbs and spices for both the flavor and the health benefits they impart. Inside, you'll find recipes for: Salmon Wellington Salmon Puff Pastry with Mushroom Duxelles Oven-Roasted Pulled Pork French Beef Bourguignon Green Curry Chicken with Peas and Basil Lemony Broccoli and Chick Peas Rigatoni Sweet and Sour Tofu (Ma Po Tofu) Kim Chi Fried Rice with Korean Pepper Paste Vegetarian Chimichangas with Bean and Cheese Filling Swiss and Gouda Curry Fondue And more Thanks to the contributions of generations of international cooks, the face of American cuisine is a dynamic one. Now, home chefs can easily draw inspiration from these pioneers. Bring the flavors of the world home today, with America's Favorite Recipes, Part II.
Author : Richard Crawford
Publisher : Univ of California Press
Page : 414 pages
File Size : 46,8 Mb
Release : 1993-10-15
Category : Music
ISBN : 0520925459
In this refreshingly direct and engaging historical treatment of American music and musicology, Richard Crawford argues for the recognition of the distinct and vital character of American music. What is that character? How has musical life been supported in the United States and how have Americans understood their music? Exploring the conditions within which music has been made since the time of the American Revolution, Crawford suggests some answers to these questions. Surveying the history of several musical professions in the United States—composing, performing, teaching, and distributing music—Crawford highlights the importance of where the money for music comes from and where it goes. This economic context is one of his book's key features and gives a real-life view that is both fascinating and provocative. Crawford discusses interconnections between classical and popular music, using New England psalmody, nineteenth-century songs, Duke Ellington, and George Gershwin to illustrate his points. Because broad cultural forces are included in this unique study, anyone interested in American history and American Studies will find it as appealing as will students and scholars of American music.
Author : Judith M. Fertig
Publisher : ReadHowYouWant.com
Page : 470 pages
File Size : 45,7 Mb
Release : 2010-05-07
Category : Electronic
ISBN : 9781458752925
All-American Desserts is a treasure-trove of 400 desserts that tantalize Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations. Intrepid dessert hunter Judith Fertig has ventured far and wide to gather these scrumptious treats together for others to discover and enjoy. Every type of sweet satisfaction is here: cookies, cakes, pies, puddings, cobblers, slumps, turnovers, cupcakes - even candy. A true American dessert is one that either was adapted from another culinary tradition to suit American tastes (Greek Deep Dish Custard Tart, Germantown Lebkuchen) or was created by an American cook using American ingredients (Vermont maple syrup in Maple and Hickory Nut Apple Crisp, New Mexican pine nuts in Ole Mole Cookies). All-American Desserts has all the classics plus lesser-known regional favorites, and each dessert has its own story, which Fertig puts into historical context along with the recipe.
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 50,5 Mb
Release : 1982
Category : Business
ISBN : UCLA:31158010003910
Author : America's Test Kitchen
Publisher : America's Test Kitchen
Page : 289 pages
File Size : 45,6 Mb
Release : 2020-01-28
Category : Cooking
ISBN : 9781945256790
Celebrate the generous, comforting red sauce cooking that defines Italian America. Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole.
Author : James Schouler
Publisher : Unknown
Page : 588 pages
File Size : 52,6 Mb
Release : 1889
Category : United States
ISBN : HARVARD:HX2Q47
Author : James Schouler
Publisher : Unknown
Page : 572 pages
File Size : 46,5 Mb
Release : 1889
Category : United States
ISBN : IND:30000118428048
Author : James Schouler
Publisher : Unknown
Page : 588 pages
File Size : 50,5 Mb
Release : 1889
Category : United States
ISBN : HARVARD:HWB3BR
Author : James Schouler
Publisher : Unknown
Page : 604 pages
File Size : 54,8 Mb
Release : 1894
Category : United States
ISBN : WISC:89058658709
Author : Beth Hensperger
Publisher : Harvard Common Press
Page : 429 pages
File Size : 55,7 Mb
Release : 2009-09-17
Category : Cooking
ISBN : 9781558326187
Not Your Mother's Guide to healthy, wholesome, family meals for the slow cooker. Family fare with flair! Beth Hensperger knows what families want: kid-friendly fare that's wholesome, economical, and appealing to adults, too. And she knows what busy parents need: slow cooker recipes that do all that and come together quickly, with a minimum of muss and fuss. Children and grownups alike will cheer for such tasty dishes as Maple Barbeque Chicken Wings, Cheese and Green Chile Fondue with Potato Dippers, Eggplant Parmesean, Char Siu Pork Fried Rice, Turkey Taco Salad, Barbeque Burgers, and Crock Macaroni and Tillamook Cheese. Dips, drinks, wings, ribs, roasts, risotto – if it can be made in a slow cooker, it's in here. For meals that are convenient, budget-friendly, and oh-so-good, let the slow cooker bring your family back to the table.
Author : Andrew F. Smith
Publisher : Oxford University Press
Page : 736 pages
File Size : 45,6 Mb
Release : 2007-05-01
Category : Cooking
ISBN : 9780199885763
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.