The Great Southern Food Festival Cookbook

Author : Mindy Henderson
Publisher : Thomas Nelson
Page : 354 pages
File Size : 46,5 Mb
Release : 2008-11-04
Category : Cooking
ISBN : 9781418554927

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The Great Southern Food Festival Cookbook by Mindy Henderson Pdf

The Great Southern Food Festival Cookbook is a celebration of Southern food and fun with over 500 recipes with information on 100 great events. A food festival is a wonderfully American event that happens in small towns and large cities all over the South, celebrating everything from onions to peanuts, chocolate to chowder. This collection will be both cookbook and travel guide with delicious recipes and festival information for more than 70 festivals from Virginia to Texas. Southern food and Southern parties-or rather Southern parties about Southern food-are the very best kind. Featured festivals include: Chicken and Egg Festival - Moulton, Alabama West Virginia Strawberry Festival - Buckhannon, West Virginia Bradley County Pink Tomato Festival - Warren, Arkansas Shrimp and Grits: The Wild Georgia Shrimp Festival, Jekyll Island, Georgia Suffolk Peanut Festival - Suffolk, Virginia Cornbread Festival - South Pittsburgh, TN Houston Hot Sauce Festival - Houston, Texas

Author : Mindy B. Henderson
Publisher : Thomas Nelson Publishers
Page : 310 pages
File Size : 55,6 Mb
Release : 2008
Category : Cooking
ISBN : 1401603610

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The Great Southern Food Festival Cookbook by Mindy B. Henderson Pdf

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Author : Mindy Henderson
Publisher : HarperChristian + ORM
Page : 353 pages
File Size : 44,8 Mb
Release : 2008-11-04
Category : Cooking
ISBN : 9781418585211

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The Great Southern Food Festival Cookbook by Mindy Henderson Pdf

A celebration of Southern food and fun with over three hundred recipes and information on seventy-five great events! A food festival is a wonderfully American event that happens in small towns and large cities all over the South, celebrating everything from onions to peanuts, chocolate to chowder. This collection is both cookbook and travel guide, with delicious recipes and festival information on events from Virginia to Texas. Southern food and Southern parties—or rather Southern parties about Southern food—are the very best kind. Featured festivals include: Chicken and Egg Festival—Moulton, Alabama West Virginia Strawberry Festival—Buckhannon, West Virginia Bradley County Pink Tomato Festival—Warren, Arkansas Shrimp and Grits: The Wild Georgia Shrimp Festival, Jekyll Island, Georgia Suffolk Peanut Festival—Suffolk, Virginia Cornbread Festival—South Pittsburgh, TN Houston Hot Sauce Festival—Houston, Texas

Author : Lee Brian Schrager,Julie Mautner
Publisher : Clarkson Potter
Page : 258 pages
File Size : 54,7 Mb
Release : 2010-11-16
Category : Cooking
ISBN : 9780307885425

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The Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager,Julie Mautner Pdf

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen. Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach. Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including: · Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa · Martha Stewart’s Lobster Roll · Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies · Alice Waters’s Grapefruit and Avocado Salad · Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops · Paula Deen’s Double Chocolate Gooey Butter Cake · Tom Colicchio’s Caramelized Tomato Tarts · Rick Bayless’s Brava Steak with Lazy Salsa · Spike Mendelsohn’s Toasted Marshmallow Shake · Nigella Lawson’s Caramel Croissant Pudding With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”

Author : S. R. Dull
Publisher : University of Georgia Press
Page : 468 pages
File Size : 45,6 Mb
Release : 2006
Category : Cooking
ISBN : 0820328537

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Southern Cooking by S. R. Dull Pdf

More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.

Author : James O. Fraioli
Publisher : Penguin
Page : 322 pages
File Size : 46,6 Mb
Release : 2007-09-04
Category : Cooking
ISBN : 9781436294379

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The Best Recipes From America's Food Festivals by James O. Fraioli Pdf

More than 200 blue-ribbon winning homemade dishes from across the country. Americans love to celebrate and share their unique and delicious regional culinary specialties- from Maine lobsters to Gilroy garlic to Texas barbeque to Idaho mashed potatoes. Now, award- winning chef and food journalist James Fraioli has culled the best recipes from the finest food festivals across the United States to delight and inspire cooks everywhere of every level. The wide range of recipes included here are all simple to make, with basic, easy-to-find ingredients. Complete with photographs and featuring a delightful portrait of the festivals themselves, this one- of-a-kind cookbook is certain to satisfy food lovers.

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 43,6 Mb
Release : 2009
Category : Cooking, American
ISBN : 143629956X

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The Best Recipes from America's Food Festivals by Anonim Pdf

Author : Julian Armstrong
Publisher : Harper Collins
Page : 488 pages
File Size : 43,5 Mb
Release : 2014-10-14
Category : Cooking
ISBN : 9781443425339

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Made in Quebec by Julian Armstrong Pdf

Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.

Author : The Editors of Southern Living,Sheri Castle,Matt & Ted Lee
Publisher : Time Inc. Books
Page : 623 pages
File Size : 46,7 Mb
Release : 2016-10-13
Category : Cooking
ISBN : 9780848752941

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The Southern Living Community Cookbook by The Editors of Southern Living,Sheri Castle,Matt & Ted Lee Pdf

Southern food and food stories are bound together. This book will reflect people, regardless of where they come form, who claim Southern food as their own, whether for a lifetime or a mealtime. People feel deep affection for their local community cookbooks, especially those well-worn volumes that serve as a timestamp of a particular place and time. No other type of recipe collection is more generous, gracious, and welcoming. Before we give you a bite, we Southern cooks have to tell you about what we've made. Southern food is evocative, so our food and food stories are bound together in our communities. A memorable Southern cookbook holds good food and a good read, the equivalent of a brimming recipe box plus the scribbled notes and whispered secrets that cover the tips, advice, and stories that a generous cook shares with family members, friends, and neighbors. These recipes bring all sorts of cooks, recipes, and stories to a common table to bring readers a cookbook filled with good things to eat that have something to say.

Author : Carol Spivack,Richard A. Weinstock
Publisher : Unknown
Page : 158 pages
File Size : 49,9 Mb
Release : 1987-01-01
Category : Cooking
ISBN : 0916401057

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The Food Festivals Cookbook by Carol Spivack,Richard A. Weinstock Pdf

Author : Mourad Lahlou
Publisher : Artisan
Page : 404 pages
File Size : 45,8 Mb
Release : 2016-06-28
Category : Cooking
ISBN : 9781579654795

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Mourad: New Moroccan by Mourad Lahlou Pdf

A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Author : Paul Wilson
Publisher : Createspace Independent Publishing Platform
Page : 78 pages
File Size : 47,6 Mb
Release : 2016-03-29
Category : Electronic
ISBN : 1530914000

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All-Time Best Southern Food by Paul Wilson Pdf

Is There Some Magic Way To Make Authentic Southern Recipes? Absolutely! Try Our Comfort Food & Get ALL the amazing ideas & recipes today and create the tasty southern food. Eric Shaffer, Blogger, Food Enthusiast"Satisfy your soul with these delicious Southern favorites!" Here's the real kicker The All-Time Best Southern Food is a #1 Most Exclusive Recipe Book Ever. Unlike other cookbooks, guidance and recipes, the All-Time Best Southern Food has been created to focus on Easy Southern Recipes and The Most Explosive Flavours. You'll Never Guess What Makes These Tasty Recipes So Unique! After reading this book, you will be able to: Combine Unusual Flavours Try Unique Recipes CheckHelpful Photographs And Tables Get Equally Delicious Results Find Ideal Recipes For Beginners Get ingredients For The Perfect Comfort Food These recipes are fantastic for satisfying all your family members! crowd-pleasing mouth-watering tried-and-true version budget-friendly quick and easy tender & creamy Now, you're probably wondering... Why you need this book? These recipes will give you: Good time with family & friends More flavor, smell, and, yes, the compliments A traditional Southern feast Dinnertime secrets Tender meals and unique taste Whether you're looking for traditional cooking tips, seeking some dinner ideas, or just trying to get some southern recipes you'll be inspired to cook your classic Southern dish! "Umm, what now? Here's Some Tasty Recipes To Try! Key West Penne Pasta Butter Tarts Southern Dill Potato Salad Florida Strawberry Muffins Arkansas Green Beans Country-Style Steak Baked Chicken with Peaches Spicy Garlic and Pepper Shrimp Use these classic food recipes, and start cooking today! Impress your family with these easy to make & comfort food recipes! Scroll up to the top of the page & Get once in a lifetime opportunity to try these incredible southern recipes

Author : Donald Link,Paula Disbrowe
Publisher : Clarkson Potter
Page : 256 pages
File Size : 44,8 Mb
Release : 2012-06-13
Category : Cooking
ISBN : 9780770434205

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Real Cajun by Donald Link,Paula Disbrowe Pdf

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

Author : John T. Edge
Publisher : Penguin
Page : 384 pages
File Size : 51,9 Mb
Release : 2017-05-16
Category : Social Science
ISBN : 9780698195875

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The Potlikker Papers by John T. Edge Pdf

“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

Author : Ruth Jenkins,William Mann,Beatrice Mize
Publisher : Dubose Publishing
Page : 200 pages
File Size : 48,8 Mb
Release : 1980
Category : African American cooking
ISBN : 0938072005

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Four Great Southern Cooks by Ruth Jenkins,William Mann,Beatrice Mize Pdf