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Not Just Beans and Cornbread by Billy D. Green Pdf
Whats this book about? Not Just Beans and Cornbread is a compilation of stories and poems on how to handle lifes adversities. This was written from a firsthand point of view by a true homespun storyteller, who loves to mix laughter at himself with profound advice on how to survive most of anything that life throws at you.
“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and taste of home. There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.
Raised on Pinto Beans and Cornbread by Rayburn Casey Hall Pdf
My memories of growing up poor in Jackson County Alabama, in Pisgah and Blow Gourd on Sand Mountain, and in Bridgeport and Stevenson in the Valley, living in old run down houses, staying warm in the winter in front of an old fireplace, eating pinto beans and cornbread for supper just about every night, picking cotton and bootlegging moonshine whiskey and dreaming of a better life and later turning those dreams into reality
Paula Deen meets Erma Bombeck in The Pioneer Woman Cooks, Ree Drummond’s spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.
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
A sweeping saga set deep in the Appalachian wilderness between the years of 1779 and 1784—“one of the best recreations of our pioneer past . . . honest and compassionate, rich and true” (The New York Times) Mooney and Imy Wright, twenty-one, former indentured servants, long habituated to backbreaking work but not long married, are traveling west. They arrive in a no-account settlement in North Carolina and, on impulse, part with all their savings to acquire a patch of land high in the mountains. With a little livestock and a handful of crude tools, they enter the mountain world—one of transcendent beauty and cruel necessity—and begin to make a world of their own. Mooney and Imy are the first to confront an unsettled country that is sometimes paradise and sometimes hell. They will soon be followed by others. Set deep in the Appalachian wilderness between the years of 1779 and 1784, The Land Breakers is a saga like the Norse sagas or the book of Genesis, a story of first and last things, of the violence of birth and death, of inescapable sacrifice and the faltering emergence of community. John Ehle is a master of the American language. He has an ear for dialogue and an eye for nature and a grasp of character that have established The Land Breakers as one of the great fictional reckonings with the making of America.
“Reflects the great ethnic diversity of the contemporary Texas table, offering everything from Sauerbraten . . . to Crawfish Etouffee.” —The Austin Chronicle Whether you’re hungry for down-home barbecue and Tex-Mex, or you want to try more exotic dishes such as Paella Valenciana and Thai Pesto, Texas Highways has long been a trusted source for delicious recipes that reflect wide-ranging Lone Star tastes. The state’s official travel magazine published its first Texas Highways Cookbook in 1986. Responding to the public’s demand for a new collection of the magazine’s recipes, the editors compiled Cooking with Texas Highways, a collection of more than 250 recipes that are as richly diverse and flavorful as Texas itself. Cooking with Texas Highways samples all the major ethnic cuisines of the state with recipes from home cooks, well-known chefs, and popular restaurants. It offers a varied and intriguing selection of snacks and beverages, breads, soups and salads, main dishes, vegetables and sides, sauces and spreads, desserts, and more. A special feature of this cookbook is a chapter on Dutch-oven cooking, which covers all the basics for cooking outdoors with live coals, including seventeen mouthwatering recipes. In addition, you’ll find dozens of the lovely color photographs that have long made Texas Highways such a feast for the eyes, along with tips on cooking techniques and sources for ingredients and stories about some of the folks who created the recipes. If you want to sample all the tastes of Texas, there’s no better place to start than Cooking with Texas Highways. “Texas culture in all its multi-ethnic variety is well represented.” —Texas Cooking
White Trash Gatherings by Kendra Bailey Morris Pdf
"A guide to entertaining the white trash way, featuring 150 family recipes, 100 photographs, party tips, craft ideas, folk remedies, and tall tales from a country gal born in West Virginia"--Provided by publisher.
Huckleberry by Zoe Nathan,Josh Loeb,Laurel Almerinda Pdf
“Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees” (Library Journal). “Everything in generosity” is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry’s recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.
Eat Whatever Your Momma Cooks, and Be Grateful by Billy D. Green Pdf
Eat Whatever Your Momma Cooks, and Be Grateful, A Country Boy’s Philosophy on Life is a continuation of inspirational and thought provoking stories from the author of Not Just Beans and Cornbread. These short stories are meant to help the reader appreciate and adjust to life’s changing situations.
Appetite for Reduction by Isa Chandra Moskowitz Pdf
Vegan chef Isa Chandra Moskowitz shares her collection of plant-based and low-calorie meals that are full of flavor and totally satisfying. This is not your mother's low-fat cookbook. It has no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals...no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz shares 125 delectable, nutritionally-balanced recipes for the foods you crave--lasagna, tacos, barbecue, curries, stews, and much more--that's all: Only 200 to 400 calories per serving Plant-based and packed with nutrients Low in saturated fat and sugar; high in fiber Drop-dead delicious You'll also find lots of gluten-free and soy-free options. The best part? Dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy while eating the food (and portions) you deserve.
One hot summer morning, big, tough Bud Turley brings an enormous tooth into the Blacklin County police station and asks Sheriff Dan Rhodes to keep it for him until the paleontologist from the community college comes up to examine it. Turley insists that the tooth is proof that Bigfoot roams the woods---unless it is from a prehistoric animal, which Rhodes thinks is more likely. But Turley's buddy Larry Colley has maintained for years that he's seen Bigfoot. Most inhabitants of Blacklin County have avoided those woods, but Colley and Bud are at home there, and Turley is ready to crow over his find. However, the next day his body is found in the forest, leaving Larry Colley more certain than ever that a monster is lurking there. Dan Rhodes is not sure that Bud's death is the work of an "ordinary" criminal. And he wouldn't be too surprised if somehow feral hogs were involved; Rhodes knows what many Texans don't---it is estimated that at least a million and a half feral hogs roam the state; many believe it could be twice that many. But when the sheriff is faced with the murder of an elderly woman in the small store she ran at the edge of the woods, he knows he has a human killer on his hands. A Mammoth Murder is Bill Crider's thirteenth mystery featuring Sheriff Dan Rhodes, his two-man headquarters "staff," and the quirky citizens of Blacklin County. Readers of the series will unanimously welcome another visit to this hospitable, if surprising, Texas community where mixed with the real-life inhabitants you'd find in any small Southwest town, there will always be some really unique goings-on.
NEW YORK TIMES BESTSELLER • Part cookbook, part memoir, these “rollicking, poignant, sometimes hilarious tales” (USA Today) are the Pulitzer Prize-winner’s loving tribute to the South, his family and, especially, to his extraordinary mother. Here are irresistible stories and recipes from across generations. They come, skillet by skillet, from Bragg’s ancestors, from feasts and near famine, from funerals and celebrations, and from a thousand tales of family lore as rich and as sumptuous as the dishes they inspired. Deeply personal and unfailingly mouthwatering, The Best Cook in the World is a book to be savored.
