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Author : Betty Talmadge,Jean Robitscher,Carolyn Carter
Publisher : Unknown
Page : 272 pages
File Size : 42,9 Mb
Release : 1977
Category : Cookbooks
ISBN : 0671226800
Author : Betty Talmadge,Jean Robitscher,Rosalynn Carter
Publisher : Unknown
Page : 272 pages
File Size : 51,6 Mb
Release : 1978-12-15
Category : Electronic
ISBN : 0671243780
Author : Ian Knauer
Publisher : Houghton Mifflin Harcourt
Page : 261 pages
File Size : 51,8 Mb
Release : 2012
Category : Cooking
ISBN : 9780547516912
One hundred and fifty recipes revolving around the author's life on the family farm.
Author : John Egerton
Publisher : Knopf
Page : 599 pages
File Size : 54,6 Mb
Release : 2014-06-18
Category : Cooking
ISBN : 9780307834560
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Author : Nathalie Dupree
Publisher : University of Georgia Press
Page : 368 pages
File Size : 42,6 Mb
Release : 2012-03-15
Category : Cooking
ISBN : 9780820343570
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
Author : Jill Winger
Publisher : Flatiron Books
Page : 384 pages
File Size : 45,7 Mb
Release : 2019-04-02
Category : Cooking
ISBN : 9781250305947
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Author : Linda Ziedrich
Publisher : Unknown
Page : 483 pages
File Size : 48,8 Mb
Release : 2016-08-15
Category : Cooking
ISBN : 9781558328600
The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.
Author : April Bloomfield
Publisher : Canongate Books
Page : 546 pages
File Size : 52,8 Mb
Release : 2012-11-01
Category : Cooking
ISBN : 9780857867322
A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.
Author : Linda Ziedrich
Publisher : Harvard Common Press
Page : 414 pages
File Size : 43,8 Mb
Release : 1998
Category : Cooking
ISBN : 1558321330
Turn the colors and flavors of the harvest into a year-round delight.
Author : Henry Haller,Virginia Aronson
Publisher : Random House (NY)
Page : 470 pages
File Size : 52,5 Mb
Release : 1987
Category : Cookery
ISBN : 9780394556574
More than 250 First Family recipes; a historic treasury of American cooking. Chef Haller entertains with tidbits of presidential lore and his memories of life upstairs and down. 8 pages of color photos.
Author : Jennifer McLagan
Publisher : Ten Speed Press
Page : 258 pages
File Size : 43,5 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9781607740759
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Author : Library of Congress. Copyright Office
Publisher : Copyright Office, Library of Congress
Page : 1914 pages
File Size : 50,9 Mb
Release : 1979
Category : Copyright
ISBN : STANFORD:36105119498405
Author : Jane H. Walker and Robert E. Herndon
Publisher : Arcadia Publishing
Page : 128 pages
File Size : 47,7 Mb
Release : 2015
Category : History
ISBN : 9781467113762
Creek Indians inhabited land that was to become Telfair County. The early population was made up of settlers of Scottish descent. They had to produce almost everything they used, from food to equipment. Named for Edward Telfair, a two-term governor of Georgia, the county was formed in 1807 from a portion of Wilkinson County. Gradually, several counties were formed from parts of Telfair. Since 1870, Telfair County has kept its current boundaries. The original county seat was located in Jacksonville, about 20 miles south of McRae, Georgia, where it was moved by the legislature in 1871. While Georgia was a hotbed of secession, Telfair County representatives to the Secession Convention in 1861 voted "no" to the resolution, reflecting the sentiment of the county's population. Even though there was strong objection to secession, many Telfair County citizens did their duty and volunteered to serve the Southern cause.
Author : Libbie Summers
Publisher : Random House Digital, Inc.
Page : 194 pages
File Size : 44,5 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9780847836826
Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.
Author : Fran Warde,Tim Wilson
Publisher : Mitchell Beazley
Page : 379 pages
File Size : 40,7 Mb
Release : 2014-06-02
Category : Cooking
ISBN : 9781845339722
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.