The Western Kitchen

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The Western Kitchen

Seabring Davis
The Western Kitchen Book PDF

Author : Seabring Davis
Publisher : Rowman & Littlefield
Page : 224 pages
File Size : 54,5 Mb
Release : 2018-09-01
Category : Cooking
ISBN : 9781493034383

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The Western Kitchen by Seabring Davis Pdf

At Montana’s Chico Hot Springs Resort, their mission is to turn guests into friends and friends into family. For more than a century visitors have soaked in their legendary waters and Chico has been hosting parties and entertaining guests from all over the world, whether they are cowhands or celebrities. The surrounding majesty of the mountains, the free flowing Yellowstone River and the vastness of the valley where it sits, nestled in the shadow of 11,000-foot Emigrant Peak, make this historic and rustic resort unique. And the food keeps the visitors coming back. From their famous brunch, featuring bread puddings, quiches, smoked duck, and coffee cakes, to the bison ravioli appetizers and flaming orange desserts that bookend their fantastic dinners, the dining room at Chico is legendary. The combination of culinary expertise, a chef’s garden and greenhouse, regional ingredients and the subtle elegance of Chico Hot Springs’ dining room brings people together to share in celebrations, festive gatherings, traditions and simple meals. Chico’s chefs stay true to mountain cuisine, relying on the freshest ingredients to make very dish from scratch. They find the best meats and trout from local Montana farms and ranches, and their most important source for ingredients is in their backyard, where two geothermal greenhouses provide the freshest produce available for half the year. The specialty menus and one hundred recipes included in this cookbook will serve as a reminder of the good times, good company and good food in Montana.

Xi'an Famous Foods

Jason Wang
Xi an Famous Foods Book PDF

Author : Jason Wang
Publisher : Abrams
Page : 403 pages
File Size : 42,8 Mb
Release : 2020-10-13
Category : Cooking
ISBN : 9781647000080

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Xi'an Famous Foods by Jason Wang Pdf

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

The Africa News Cookbook

Africa News Service
The Africa News Cookbook Book PDF

Author : Africa News Service
Publisher : Penguin Group
Page : 220 pages
File Size : 50,8 Mb
Release : 1986
Category : Cooking
ISBN : UVA:X002119437

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The Africa News Cookbook by Africa News Service Pdf

Provides African-style recipes for soups, sauces, snacks, appetizers, chicken, meat, seafood, vegetables, salads, desserts and beverages.

Mickey's Turkish Cookbook

Marilyn Katz-Pek
Mickey s Turkish Cookbook Book PDF

Author : Marilyn Katz-Pek
Publisher : Unknown
Page : 0 pages
File Size : 47,7 Mb
Release : 2022-09-24
Category : Electronic
ISBN : 1977254306

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Mickey's Turkish Cookbook by Marilyn Katz-Pek Pdf

If you have visited Turkey and love the food or have enjoyed a meal at a local Turkish restaurant but are unable to recreate the recipes once you return home, then this book is for you! Mickey Pek has written a unique cookbook sharing almost 100 dishes she learned to cook from the best of the best! They are her friends, neighbors, relatives, housekeepers, gardeners, caretakers, and chefs. Her small Turkish kitchen has produced amazing dishes but often, when she returned stateside, she struggled to recreate the magic. Why! The ingredients may be available, but the freshness is not, or the variant is slightly different. The recipes she has adopted and adapted attempt to recreate and, whenever possible, simplify the dishes using readily available ingredients, spices, modern equipment, and techniques. She has provided extensive information on what to use as well as what not to use as alternatives when appropriate produce and other products are not available.

American Western Cooking from the Roaring Fork

Robert McGrath
American Western Cooking from the Roaring Fork Book PDF

Author : Robert McGrath
Publisher : Taylor Trade Publishing
Page : 0 pages
File Size : 42,8 Mb
Release : 2000
Category : Cookery, American
ISBN : 0877193509

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American Western Cooking from the Roaring Fork by Robert McGrath Pdf

Presents a compilation of recipes that can be prepared with ease. Each recipe is explained clearly and provides a section detailing how to perform essential basics, such as smoke roasting, smoking, and grilling meat, preparing stocks, cooking dried beans, and cooking with chile peppers. Cookery, American--Western style.

Cooking with an Asian Accent

Ying Chang Compestine
Cooking with an Asian Accent Book PDF

Author : Ying Chang Compestine
Publisher : Unknown
Page : 320 pages
File Size : 47,8 Mb
Release : 2014
Category : Cooking
ISBN : 1118393163

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Cooking with an Asian Accent by Ying Chang Compestine Pdf

A beautiful and personal cookbook that shows how to blend the best of Eastern and Western cooking, from author and Asian food expert Ying Compestine. Despite the growing popularity of Asian cuisine, many home cooks assume that it is too difficult to prepare at home. In Cooking with an Asian Accent, popular Asian cooking expert and writer Ying Compestine reveals how easy and delicious home-cooked Asian food can be with accessible ingredients, simple preparations, and thrilling flavors. Melding Eastern philosophy with Western-style efficiency, Compestine's recipes offer a balanced approach to cooking that satisfies both the senses and the soul. These recipes include traditional stir-fries, hot pots, soups and salads, steamed and grilled foods, sauces, condiments, desserts, and more. Accompanied by beautiful full-color photography and inspirational personal stories, this is an accessible, engaging book that is ideal for anyone who wants to try her hand at simple and delicious Asian home cooking.

Baba's Kitchen Medicines

Michael Mucz
Baba s Kitchen Medicines Book PDF

Author : Michael Mucz
Publisher : University of Alberta
Page : 297 pages
File Size : 41,5 Mb
Release : 2022-08-29
Category : History
ISBN : 9781772126532

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Baba's Kitchen Medicines by Michael Mucz Pdf

Michael Mucz's prolonged primary research into Ukrainian-Canadian folk history culminates in Baba's Kitchen Medicines. This book bursts with the cultural memory of pioneering folk from Canada's prairieland. From fever to frostbite, this incomparable compendium of tinctures, poultices, salves, decoctions, infusions, plasters, and tonics will fascinate and often mortify readers from all walks of life. The comprehensiveness of Mucz's research and interviews framed with deftly painted historical, cultural, and botanical backgrounds guarantee that this chapter of the Canadian story will continue to be told for generations to come. It is a deep, charming, and often moving work of intricate anthropology that will stir scholar and non-specialist alike.

Chop Suey Nation

Ann Hui
Chop Suey Nation Book PDF

Author : Ann Hui
Publisher : Douglas & McIntyre
Page : 128 pages
File Size : 54,7 Mb
Release : 2019-02-02
Category : Biography & Autobiography
ISBN : 9781771622233

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Chop Suey Nation by Ann Hui Pdf

In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.

The Preservation Kitchen

Paul Virant,Kate Leahy
The Preservation Kitchen Book PDF

Author : Paul Virant,Kate Leahy
Publisher : Ten Speed Press
Page : 306 pages
File Size : 50,8 Mb
Release : 2012-04-03
Category : Cooking
ISBN : 9781607741008

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The Preservation Kitchen by Paul Virant,Kate Leahy Pdf

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

Hiroko's American Kitchen

Hiroko Shimbo
Hiroko s American Kitchen Book PDF

Author : Hiroko Shimbo
Publisher : Andrews McMeel Publishing
Page : 226 pages
File Size : 53,5 Mb
Release : 2012-10-30
Category : Cooking
ISBN : 9781449409784

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Hiroko's American Kitchen by Hiroko Shimbo Pdf

125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways.

The Chuck Wagon Cookbook

B. Byron Price
The Chuck Wagon Cookbook Book PDF

Author : B. Byron Price
Publisher : Unknown
Page : 301 pages
File Size : 54,9 Mb
Release : 2004
Category : Cooking
ISBN : 0806136472

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The Chuck Wagon Cookbook by B. Byron Price Pdf

Complemented by a colorful history of ranch and range cookery, a collection of recipes for the best in traditional cowboy fare blends simple flavors with current tastes in dishes that have been adapted for home kitchens, along with helpful tips for preparing meals over an open fire. Simultaneous.

A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20Th Century

Tony Baran
A Brief Culinary Art History of the Western Chef Avante Guarde Through the Late 20Th Century Book PDF

Author : Tony Baran
Publisher : AuthorHouse
Page : 182 pages
File Size : 47,6 Mb
Release : 2014-10-01
Category : Cooking
ISBN : 9781496934581

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A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20Th Century by Tony Baran Pdf

A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century examines Western cuisine as an art form. The book takes the vantage point of the Chef vanguard from second century AD Rome through the Italian and French Renaissances, modernism, and the emergence of global cuisine in the West during the last half of the twentieth century. The Book also compares cuisine to the other artistic movements with more recognized media during each given time period. The history also defines a cuisine and the difference between a personal Chefs cuisine and ethnic foods or popularly recognized national dishes. Tony Baran, as both a Chef and historian, offers a unique insight to view Chefs and their work in a culinary context from the vantage point of a culinarian and the nuances involved in culinary composition or how Chefs create new dishes and how cooking is elevated to an art form. The twentieth century was a celebration of the art of the immediate: cinema, photography, pop music, and cuisine. During this period, Chefs and their cuisines began to share the media limelight and prestige of other artists. Baran identifies this transformation of the unique recognition of Chefs as authors of their own bodies of culinary work and their influence on Western culture. The history also traces the evolution of the Chef-mentor relationship. The book describes this changing dynamic in European and, later, American history and its impact to Chefs and the critique of diners during their own times and how this impacted the successive generations of emerging culinarians.

The Art of Cooking

Maestro Martino of Como
The Art of Cooking Book PDF

Author : Maestro Martino of Como
Publisher : Univ of California Press
Page : 224 pages
File Size : 40,5 Mb
Release : 2005-01-03
Category : Cooking
ISBN : 0520928318

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The Art of Cooking by Maestro Martino of Como Pdf

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

A History of Cookbooks

Henry Notaker
A History of Cookbooks Book PDF

Author : Henry Notaker
Publisher : Univ of California Press
Page : 400 pages
File Size : 55,9 Mb
Release : 2022-09-06
Category : Cooking
ISBN : 9780520391499

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A History of Cookbooks by Henry Notaker Pdf

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

tawâw

Shane M. Chartrand
taw w Book PDF

Author : Shane M. Chartrand
Publisher : House of Anansi
Page : 323 pages
File Size : 46,8 Mb
Release : 2019-10-01
Category : Cooking
ISBN : 9781487006051

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tawâw by Shane M. Chartrand Pdf

tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.