Mosquito Supper Club

Author : Melissa M. Martin
Publisher : Artisan
Page : 369 pages
File Size : 43,6 Mb
Release : 2020-04-21
Category : Cooking
ISBN : 9781579658472

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Mosquito Supper Club by Melissa M. Martin Pdf

Named a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

Author : Melissa M. Martin
Publisher : Hachette UK
Page : 543 pages
File Size : 51,5 Mb
Release : 2020-04-14
Category : Cooking
ISBN : 9781579659707

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Mosquito Supper Club by Melissa M. Martin Pdf

Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

Author : Melissa M. Martin
Publisher : Artisan
Page : 543 pages
File Size : 46,6 Mb
Release : 2020-04-14
Category : Cooking
ISBN : 9781579659707

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Mosquito Supper Club by Melissa M. Martin Pdf

Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

Author : Richard Stewart
Publisher : Arcadia Publishing
Page : 124 pages
File Size : 43,5 Mb
Release : 2022-11-14
Category : Cooking
ISBN : 9781455627226

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Gumbo Shop by Richard Stewart Pdf

For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffée and jambalaya that flow from the kitchen. The word "gumbo" evokes images of black iron kettles, slowly simmering with a mélange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.

Author : Paul Prudhomme
Publisher : Harper Collins
Page : 362 pages
File Size : 49,7 Mb
Release : 2012-03-13
Category : Cooking
ISBN : 9780062039422

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Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme Pdf

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

Author : Ronni Lundy
Publisher : Clarkson Potter
Page : 320 pages
File Size : 44,7 Mb
Release : 2016-08-30
Category : Cooking
ISBN : 9780804186759

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Victuals by Ronni Lundy Pdf

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016

Author : John Besh
Publisher : Andrews McMeel Publishing
Page : 389 pages
File Size : 49,9 Mb
Release : 2009-09-29
Category : Cooking
ISBN : 9780740784132

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My New Orleans by John Besh Pdf

"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking ..."--Publisher's blurb.

Author : Isaac Toups,Jennifer V. Cole
Publisher : Voracious
Page : 505 pages
File Size : 55,8 Mb
Release : 2018-10-23
Category : Cooking
ISBN : 9780316465762

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Chasing the Gator by Isaac Toups,Jennifer V. Cole Pdf

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.

Author : Kerstin Rodgers (AKA Ms Marmite Lover)
Publisher : HarperCollins UK
Page : 531 pages
File Size : 47,9 Mb
Release : 2011-03-31
Category : Cooking
ISBN : 9780007411788

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Supper Club: Recipes and notes from the underground restaurant by Kerstin Rodgers (AKA Ms Marmite Lover) Pdf

‘Outrageously Good’ – Kate Nash This is the innovative, fun and utterly delicious cookbook from London’s premier supperclub.

Author : Tara Jensen
Publisher : St. Martin's Griffin
Page : 256 pages
File Size : 55,6 Mb
Release : 2018-02-13
Category : Cooking
ISBN : 9781250127396

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A Baker's Year by Tara Jensen Pdf

A year in the life of Instagram bread-baking sensation Tara Jensen as she teaches readers how to bake bread and pies, build the perfect fire to cook with, and live a simple, satisfying life. Why do so many people make pilgrimages to Tara Jensen’s North Carolina Smoke Signals Bakery? Why do over a 100,000 people follow her Instagram feed @bakerhands? It’s because Tara bakes the most exquisite bread in the US, using a wood-fired oven that she tends with her own two hands. It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.

Author : America's Test Kitchen
Publisher : America's Test Kitchen
Page : 457 pages
File Size : 53,8 Mb
Release : 2020-12-01
Category : Cooking
ISBN : 9781948703376

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The Complete Plant-Based Cookbook by America's Test Kitchen Pdf

2021 IACP Award Winner in the Health & Nutrition Category Make any recipe vegan or vegetarian to suit your preference Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK's diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals. The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter. ATK's plant-based eating strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources. The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK's practical techniques. Rethink how you use vegetables (blend leeks into a silky pasta sauce, use beets to transform a burger from the "vegan option" into the best option); discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs.

Author : Jessika Ducharme Brasseaux,Chef Remy Laterrade
Publisher : Unknown
Page : 222 pages
File Size : 43,8 Mb
Release : 2004
Category : Cooking
ISBN : 0975476505

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Prejean's Cookbook by Jessika Ducharme Brasseaux,Chef Remy Laterrade Pdf

Author : John Currence
Publisher : Andrews Mcmeel+ORM
Page : 291 pages
File Size : 40,8 Mb
Release : 2013-10-01
Category : Cooking
ISBN : 9781449447137

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Pickles, Pigs & Whiskey by John Currence Pdf

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.

Author : Matt Hranek
Publisher : Artisan
Page : 270 pages
File Size : 54,6 Mb
Release : 2020-10-13
Category : Antiques & Collectibles
ISBN : 9781648290046

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A Man & His Car by Matt Hranek Pdf

A Robb Report Best Coffee Table Book to Gift in 2020 A Sports Car News and InsideHook Best Coffee Table Book for Car Lovers Celebrate That Special Bond Between Men and Cars, and the Stories That Connect Them Discover actor and director Ed Burns talking about his 1969 Oldsmobile Cutlass Supreme, a model he’d been dreaming about since his days pumping gas. NBA legend Shaquille O’Neal, whose favorite cars are trucks—he loves the wow factor of an International CV Series 6.6. Or Jay Leno on his 1955 Buick Roadmaster, big enough for him to sleep in while trying to make it as a comic. Filled with stunning photographs of the whole cars and of the exquisite details that make car lovers’ hearts beat just a little faster, as well as more than 80 personal stories, it’s a joy for every reader who knows that a car is never just a car.

Author : Aki Kamozawa,H. Alexander Talbot
Publisher : Clarkson Potter
Page : 322 pages
File Size : 44,7 Mb
Release : 2010-12-28
Category : Cooking
ISBN : 9780307719744

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Ideas in Food by Aki Kamozawa,H. Alexander Talbot Pdf

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.