The New Southern Table

Filename: the-new-southern-table.pdf
ISBN: 9781592335855
Release Date: 2014-03-01
Number of pages: 200
Author: Brys Stephens
Publisher: Fair Winds Press (MA)

Download and read online The New Southern Table in PDF and EPUB DIVImmerse yourself in The New Southern Table, a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and crafting recipes from diverse world fares./div


Back Home with the Neelys

Filename: back-home-with-the-neelys.pdf
ISBN: 9780307961341
Release Date: 2014-04-08
Number of pages: 224
Author: Pat Neely
Publisher: Knopf

Download and read online Back Home with the Neelys in PDF and EPUB For Pat and Gina Neely the secret to a truly happy home is a lively mix of food and family. In their new book, the best-selling authors draw on their down-home roots and revisit the classic Southern recipes that have been passed down through generations. We’re drawn into the kitchens of their mothers and grandmothers and back to a time when produce was picked in the backyard garden and catfish was caught on afternoon fishing trips with Grandpa. In their signature style, Pat and Gina have taken the dishes they were raised on and updated them for today’s kitchens. Inside you’ll find 100 recipes, including Small Batch Strawberry Jam (best when eaten with Easy Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Skillet Corn Bread, Grilled Succotash, Skillet Roasted Chicken, and Brunswick Stew (which combines a little of everything in your fridge). Pat and Gina believe good food leads to good times and Back Home with the Neelys is sure to bring back fond memories of the tradition, history, and flavors that are present in every family. From the Hardcover edition.


The New Mediterranean Jewish Table

Filename: the-new-mediterranean-jewish-table.pdf
ISBN: 9780520284999
Release Date: 2016-04-12
Number of pages: 468
Author: Joyce Goldstein
Publisher: Univ of California Press

Download and read online The New Mediterranean Jewish Table in PDF and EPUB "For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.


Rustic Revisited

Filename: rustic-revisited.pdf
ISBN: WISC:89091957977
Release Date: 2006
Number of pages: 208
Author: Ann Stillman O'Leary
Publisher: Watson-Guptill Publications

Download and read online Rustic Revisited in PDF and EPUB A practical guide to contemporary design for rustic settings celebrates the use of natural, local materials, including stone, bark, wood, and twig, featuring three hundred full-color photographs of thirty unique homes representing rustic designs from around the U.S. and Canada, along with information on both renovations and new construction.


Unrestricted Warfare

Filename: unrestricted-warfare.pdf
ISBN: 0971680728
Release Date: 2002
Number of pages: 197
Author: Liang Qiao
Publisher: NewsMax Media, Inc.

Download and read online Unrestricted Warfare in PDF and EPUB Three years before the September 11 bombing of the World Trade Center-a Chinese military manual called Unrestricted Warfare touted such an attack-suggesting it would be difficult for the U.S. military to cope with. The events of September ll were not a random act perpetrated by independent agents. The doctrine of total war outlined in Unrestricted Warfare clearly demonstrates that the People's Republic of China is preparing to confront the United States and our allies by conducting "asymmetrical" or multidimensional attack on almost every aspect of our social, economic and political life.


Beans and Field Peas

Filename: beans-and-field-peas.pdf
ISBN: 9781469623962
Release Date: 2015-10-15
Number of pages: 136
Author: Sandra A. Gutierrez
Publisher: UNC Press Books

Download and read online Beans and Field Peas in PDF and EPUB Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region. Indeed, all over the world, people rich, poor, or in between rely on legumes, the comforting "culinary equalizer," as Sandra A. Gutierrez succinctly puts it. Her collection of fifty-one recipes shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes. Gutierrez, who delights with culinary history, cultural nuance, and entertaining stories, observes that what has long been a way of life for so many is now trendy. As the farm-to-fork movement has taken off, food lovers are revisiting the heirloom varieties of beans and peas, which are becoming the nutrition-packed darlings of regional farmers, chefs, and home cooks. Celebrating all manner of southern beans and field peas--and explaining the difference between the two--Gutierrez showcases their goodness in dishes as simple as Red Beans and Rice, as contemporary as Mean Bean Burgers with Chipotle Mayo, and as globally influenced as Butter Bean Risotto.


Bitters

Filename: bitters.pdf
ISBN: 9781607740728
Release Date: 2011-11-01
Number of pages: 240
Author: Brad Thomas Parsons
Publisher: Ten Speed Press

Download and read online Bitters in PDF and EPUB Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.


The New Portuguese Table

Filename: the-new-portuguese-table.pdf
ISBN: 9780307885548
Release Date: 2010-10-13
Number of pages: 256
Author: David Leite
Publisher: Clarkson Potter

Download and read online The New Portuguese Table in PDF and EPUB Winner of the IACP 2010 Julia Child Award for First Book Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal. From the Hardcover edition.


B Smith Cooks Southern Style

Filename: b-smith-cooks-southern-style.pdf
ISBN: 9781416595434
Release Date: 2009-11-03
Number of pages: 336
Author: Barbara Smith
Publisher: Simon and Schuster

Download and read online B Smith Cooks Southern Style in PDF and EPUB In B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.”


Gluten Free Girl American Classics Reinvented

Filename: gluten-free-girl-american-classics-reinvented.pdf
ISBN: 9780544219885
Release Date: 2015-09-01
Number of pages: 320
Author: Shauna James Ahern
Publisher: Houghton Mifflin Harcourt

Download and read online Gluten Free Girl American Classics Reinvented in PDF and EPUB Comfort food classics made gluten-free from the beloved and award-winning blogger Following the James Beard Award-winning Gluten-Free Girl Every Day, Shauna James Ahern and her husband, Daniel Ahern, have created a collection of comfort-food classics that are all unbelievably and amazingly gluten-free. Cinnamon Rolls with Cream Cheese Frosting, Chicken-Fried Steak, New England Clam Chowder--the country's most beloved dishes, reinvented. Of course, it wouldn't be true comfort food without dessert, and Shauna aptly provides plenty of delicious recipes for sweets lovers. There's Pecan Pie, Red Velvet Cake, and even a version of those treasured Thin Mint cookies. Shauna and Daniel tested the recipes over and over again, so these dishes are as easy and foolproof as possible for at-home cooks and her thousands of devoted blog followers. This cookbook also includes all the basic bread recipes readers need to keep making classics at home like Pizza Dough, Sandwich Bread, Hamburger Buns, and Pie Dough. Gluten-Free Girl American Classics Reinvented is Shauna's best assortment of recipes to date.


The Ancestral Table

Filename: the-ancestral-table.pdf
ISBN: 1628600055
Release Date: 2014-02-11
Number of pages: 288
Author: Russ Crandall
Publisher: Victory Belt Publishing

Download and read online The Ancestral Table in PDF and EPUB Critically-acclaimed food blogger Russ Crandall presents over 100 classic traditional recipes for a gluten-free, whole foods lifestyle. Beautifully photographed and tirelessly researched, The Ancestral Table will provide you with the tools to approach cuisine in a way is healthful without sacrificing taste. In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (the mastermind behind The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts. Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods. Inside, you’ll find American and international classics such as: - Chicken-Fried Steak to rival Grandma’s recipe; - timeless French Onion Soup; - Bi Bim Bap with authentic, hassle-free Kimchi; - an incomparable Teriyaki Sauce; and - fragrant, satisfying Butter Chicken. Perfectly crafted, beautifully photographed, and tirelessly researched, The Ancestral Table is a contemporary take on ancestral eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.


Afro Vegan

Filename: afro-vegan.pdf
ISBN: 9781607745327
Release Date: 2014-04-08
Number of pages: 224
Author: Bryant Terry
Publisher: Ten Speed Press

Download and read online Afro Vegan in PDF and EPUB African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.


America s Best Food Cities

Filename: america-s-best-food-cities.pdf
ISBN: 9781682305416
Release Date: 2016-04-12
Number of pages:
Author: The Washington Post
Publisher: Diversion Books

Download and read online America s Best Food Cities in PDF and EPUB Where are the best meals in the United States? For Tom Sietsema, The Washington Post’s food critic, the answer is more than a test. It’s a quest—one that can end in your own kitchen. Follow Tom as he dines, drinks and browses at 271 restaurants, bars and shops while reporting for his project “America’s Best Food Cities." Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety and service. Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises (New York? Choose carefully) and tips (book a trip to Portland immediately) to satisfy the palate of every culinary adventurer. This is the ultimate guide to eating well in America’s top 10 food cities, whether you are a resident of one of them or planning a visit. Bon appetit!


The New Nordic

Filename: the-new-nordic.pdf
ISBN: 174270879X
Release Date: 2015-05-01
Number of pages: 264
Author: Simon Bajada
Publisher: SBS

Download and read online The New Nordic in PDF and EPUB Filled with dishes that typify the food of this vast geographical region, this book takes its influence from the traditional ingredients that can be found from Sweden to Finland, Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes. Split into nine chapters, The New Nordic is based on different food groups including ingredients found 'from the forest,' 'from the sea,' 'from the land,' and 'in the larder,' along with a 'basics' chapter that demystifies classic Scandinavian cooking techniques such as pickling and smoking food. Discover the flavours of true Scandinavian cuisine with the delicious beetroot carpaccio with goat's cheese and minted pea relish; move on to grander feasts such as flaked salmon burgers with mayonnaise, pickled cucumber and fresh horseradish or beef with spiced wine sauce, kale and turnip; not forgetting the classics such as Swedish meatballs, Danish smorrebrod, pickled herrings and gooey cinnamon buns. The New Nordic comes complete with a glossary and listing of typical seasonal Nordic ingredients. Matched with stunning location photography, this gorgeous cookbook is a feast for all the senses.


Naples at Table

Filename: naples-at-table.pdf
ISBN: 9780062319135
Release Date: 2013-08-27
Number of pages: 484
Author: Arthur Schwartz
Publisher: Harper Collins

Download and read online Naples at Table in PDF and EPUB Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine. In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease. Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds. This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites. Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore." A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.