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Author : Kenny Neal
Publisher : Unknown
Page : 44 pages
File Size : 53,9 Mb
Release : 1993
Category : Cooking
ISBN : 0963957104
Author : Paul McIlhenny,Barbara Hunter
Publisher : Clarkson Potter
Page : 144 pages
File Size : 48,9 Mb
Release : 2016-02-02
Category : Cooking
ISBN : 9780770435400
The authoritative cookbook on Tabasco sauce from previous McIlhenny Company CEO Paul McIlhenny, featuring 80 recipes with your favorite pepper sauce in a newly revised edition. Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters, and Bloody Marys a kick. But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes to test your fiery food limits—each recipe is rated from "gives flavors a lift" to "not for the meek" according to its piquancy level—and keep you coming back for more. Filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, along with a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will spice up any cook’s repertoire from breakfast to dessert.
Author : Paul McIlhenny,Barbara Hunter
Publisher : Gramercy
Page : 0 pages
File Size : 47,6 Mb
Release : 2004
Category : Cookery (Hot pepper sauces)
ISBN : 0517223341
80 recipes with your favorite pepper sauce in a newly revised edition Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters, and Bloody Marys a kick. But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes and color photography to test your fiery food limits--and keep you coming back for more. With a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce's birthplace, The Tabasco Cookbook will spice up any cook's repertoire from breakfast to dessert.
Author : Toni Tipton-Martin
Publisher : University of Texas Press
Page : 264 pages
File Size : 53,8 Mb
Release : 2022-07-01
Category : Cooking
ISBN : 9781477326718
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Author : Robb Walsh
Publisher : Ten Speed Press
Page : 146 pages
File Size : 47,7 Mb
Release : 2013-05-14
Category : Cooking
ISBN : 9781607744276
From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.
Author : Anonim
Publisher : Unknown
Page : 788 pages
File Size : 52,9 Mb
Release : 1995
Category : African American intellectuals
ISBN : WISC:89077186443
Author : Anonim
Publisher : Unknown
Page : 548 pages
File Size : 52,7 Mb
Release : 1994
Category : Compact disc players
ISBN : STANFORD:36105011424889
Author : Anonim
Publisher : Unknown
Page : 1228 pages
File Size : 43,8 Mb
Release : 1994
Category : Jazz
ISBN : UVA:X002607417
"America's jazz magazine," Feb. 1991-
Author : Anonim
Publisher : Unknown
Page : 464 pages
File Size : 48,6 Mb
Release : 1994
Category : Food industry and trade
ISBN : CORNELL:31924059777254
Author : Noël Piper
Publisher : Crossway
Page : 132 pages
File Size : 45,9 Mb
Release : 2007-09-07
Category : Religion
ISBN : 1433519801
God is the treasure of our lives. He is part of everything we do, think, act, and say-literally, he is a part of us. This precious heirloom of Christ himself must be passed on to future generations. But how? Treasuring God in Our Traditions presents the importance of passing along Christ-centered traditions and a Bible-saturated legacy in Christ to future generations. Noël Piper helps her readers recognize how the "everyday" routines of life and the "especially" celebrations of holidays and dates can be practically passed down to future generations. When parents and grandparents seek to pass along the treasure of God to their children and grandchildren, they will develop and deepen their love for him. When family traditions are rooted in the Bible, the next generations will see that the greatest treasure that anyone can have is the treasure of God.
Author : Frank X. Tolbert,Hallie Crawford Stillwell
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2002-01-02
Category : Chili con carne
ISBN : 1585442097
Big Bend resident rancher Hallie Stillwell has added her voice and favorite chili recipe to her friend Frank X. Tolbert's classic book, A Bowl of Red. Written by the late Dallas newspaper columnist and author, A Bowl of Red is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas. Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. "We were blindfolded to sample the chili," the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a "rematch" in Terlingua every November since then. "I have never failed to attend," Stillwell says. Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as "Beto's prison chili" and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake "stew" and jalapeño corn bread.
Author : Coolio
Publisher : Simon and Schuster
Page : 224 pages
File Size : 50,6 Mb
Release : 2009-11-17
Category : Cooking
ISBN : 1439149739
THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don't break the bank. Start your Ghetto Gourmet adventure with some "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters such as "How to Become a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will guide you through creating 5 star meals at a 1 star price. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, "All you need is a little bit of food, and a little bit of know-how."
Author : Becky Rosenthal,Josh Rosenthal
Publisher : Rowman & Littlefield
Page : 225 pages
File Size : 42,8 Mb
Release : 2015-01-20
Category : Cooking
ISBN : 9781493013333
Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs filled with ideas that many thought would never take off in Salt Lake City?let alone fly. Salt Lake City may be known for a world-renowned choir and the Transcontinental Railroad’s Golden Spike, but it’s a modern, vibrant city that has held on to its pioneer spirit. And nowhere is that force stronger than in the local food scene, ripe with opportunity and ingenuity. The foodie community embraces collaboration and generosity, so local restaurants, bars, and suppliers—pardon the pun—feed on each other to reach greater heights. Entrepreneurs are serving everything from bone marrow to tumbleweed, while foraging for mushrooms and new ideas to elevate SLC and its culture. With 76 recipes for the home cook from the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Salt Lake City Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
Author : Mark H. Zanger
Publisher : Bloomsbury Publishing USA
Page : 345 pages
File Size : 49,7 Mb
Release : 2001-01-30
Category : Social Science
ISBN : 9780313091506
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Author : Christopher Parrett
Publisher : Unknown
Page : 237 pages
File Size : 50,7 Mb
Release : 2008-10-01
Category : Electronic
ISBN : 0982194641