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Carolina Gold Rice
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Book Synopsis Around the Southern Table by : Rebecca Lang
Download or read book Around the Southern Table written by Rebecca Lang and published by Oxmoor House. This book was released on 2012-10-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join ninth-generation Southerner Rebecca Lang as she serves up 150 fresh, from-scratch recipes and shares the beloved tables, serving pieces, and hospitality that make Southern meals such a pleasure. Personal essays put you at the table with notable Southerners-including HGTV Design Star judge Vern Yip, novelist Cassandra King, and Zac Brown, frontman of the two-time Grammy Award-winning Zac Brown Band.
Download or read book Carolina Gold written by Dorothy Love and published by HarperChristian + ORM. This book was released on 2013-12-17 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The war is over, but at Fairhaven Plantation, Charlotte's struggle has just begun. Following her father’s death, Charlotte Fraser returns to Fairhaven, her family’s rice plantation in the South Carolina Lowcountry. With no one else to rely upon, smart, independent Charlotte is determined to resume cultivating the superior strain of rice called Carolina Gold. But the war has left the plantation in ruins, her father’s former bondsmen are free, and workers and equipment are in short supply. To make ends meet, Charlotte reluctantly agrees to tutor the two young daughters of her widowed neighbor and heir to Willowood Plantation, Nicholas Betancourt. Just as her friendship with Nick deepens, he embarks upon a quest to prove his claim to Willowood and sends Charlotte on a dangerous journey that uncovers a long-held family secret, and threatens everything she holds dear. Inspired by the life of a 19th-century woman rice farmer, Carolina Gold pays tribute to the hauntingly beautiful Lowcountry and weaves together mystery, romance, and historical detail, bringing to life the story of one young woman’s struggle to restore her ruined world. A native of west Tennessee, Dorothy Love makes her home in the Texas hill country with her husband and their two golden retrievers. An accomplished author, Dorothy made her debut in Christian fiction with the Hickory Ridge novels.
Book Synopsis The Carolina Rice Kitchen by : Karen Hess
Download or read book The Carolina Rice Kitchen written by Karen Hess and published by Univ of South Carolina Press. This book was released on 2022-08-09 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Download or read book Heritage written by Sean Brock and published by Artisan. This book was released on 2014-10-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Download or read book Rice written by Michael W. Twitty and published by UNC Press Books. This book was released on 2021-02-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Download or read book Rice written by Nikky Finney and published by Northwestern University Press. This book was released on 2013-07-31 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Rice, her second volume of poetry, Nikky Finney explores the complexity of rice as central to the culture, economy, and mystique of the coastal South Carolina region where she was born and raised. The prized Carolina Gold rice paradoxically made South Carolina one of the most oppressive states for slaves and also created the remarkable Gullah culture on the coastal islands. The poems in Rice compose a profound and unflinching journey connecting family and the paradoxes of American history, from the tragic times when African slaves disembarked on the South Carolina coast to the triumphant day when Judge Ernest A. Finney Jr., Nikky’s father, was sworn in as South Carolina’s first African American chief justice. Images from the Finney family archive illustrate and punctuate this collection. Rice showcases Finney’s hungry intellect, her regional awareness and pride, and her sensitivity to how cultures are built and threatened.
Book Synopsis The Blue Zones Challenge by : Dan Buettner
Download or read book The Blue Zones Challenge written by Dan Buettner and published by Disney Electronic Content. This book was released on 2022-01-11 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this companion to the number one New York Times bestseller The Blue Zones Kitchen, Dan Buettner offers a four-week guide and year-long sustainability program to jump-start your journey to better health, happiness, less stress, and a longer life. Get started on the path to a longer, healthier, happier life with this quick start to building your own Blue Zones lifestyle. Dan Buettner, founder of the Blue Zones and author of the New York Times number one best-selling Blue Zones Kitchen, offers the challenge of a lifetime: Build a foundation for better nutrition, more exercise, and a stronger social life that will extend your lifetime by years. In this easy-to-implement guide, you'll start with the rules of the Blue Zones Challenge, including tips and tricks from the five Blue Zones--locations around the world where people consistently live to 100--advice for setting up a successful kitchen and pantry, and resources for expanding you support network. Then, follow week-by-week prompts to Change your diet Increase your activity Update your living spaces Build your social life. After four weeks--and with the help of journaling tips and delicious recipes--you'll see results in your weight, your well-being, and your general health. From there, follow the Blue Zones challenge through the rest of the year with an 11-month sustainability plan that will continue to encourage you and build upon the foundation you've already started. What you'll find is living to 100 is easy--it just takes following the Blue Zones way!
Book Synopsis Southern Provisions by : David S. Shields
Download or read book Southern Provisions written by David S. Shields and published by University of Chicago Press. This book was released on 2015-03-23 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
Book Synopsis Carolina's Golden Fields by : Hayden R. Smith
Download or read book Carolina's Golden Fields written by Hayden R. Smith and published by Cambridge University Press. This book was released on 2019-10-31 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The basis for this book began twenty years ago when I enrolled in the College of Charleston's summer archaeological field school. After spending the first half of the semester honing our technique by digging five-foot by five-foot units, identifying soil stratigraphy, and collecting artifacts at the Charleston Museum's Stono Plantation, the archaeologists reoriented us students to a new site. For the remainder of the field school we investigated Willtown Bluff on the Edisto River, an early-eighteenth century township surrounded by plantations. My interest in inland rice cultivation grew from our work at the James Stobo site, a 1710 plantation located on the edge of the Willtown township and one mile from the tidal river. For three archaeological seasons between 1997 and 1999, I participated in excavations of the Stobo Plantation house foundation located on a hardwood knoll surrounded by a sea of low-lying Cypress wetlands. During this time, I had a unique opportunity to walk off the dry terra firma and explore miles of inland rice embankments sprawling to the east and to the south of the house site. Major embankments traverse the wetlands on a magnetic north/south and east/west axis, intersected by smaller check banks and drainage canals as far as the eye can see under the dense cypress and hardwood canopy"--
Book Synopsis Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by : Matthew Raiford
Download or read book Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer written by Matthew Raiford and published by The Countryman Press. This book was released on 2021-05-11 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
Book Synopsis The Market Preparation of Carolina Rice by : Richard Dwight Porcher (Jr.)
Download or read book The Market Preparation of Carolina Rice written by Richard Dwight Porcher (Jr.) and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The first full-length work to feature detailed illustrations and descriptions of the implements and machines used to prepare Carolina rice for overseas markets, Market preparation of Carolina rice includes 160 illustrations, most of them meticulously hand-drafted by Judd expressly for this edition. The text begins with the preindustrial implements and techniques used by slaves in the late 1600s and early 1700s and concludes with the water-powered and steam-powered machines that drove rice threshing and milling until the end of the industry in 1911. In great detail the authors reveal the immense, continually evolving technological innovations of an agricultural industry that spanned the industrial revolution, as well as the history of the colony and state"--Dust jacket.
Book Synopsis Between Harlem and Heaven by : JJ Johnson
Download or read book Between Harlem and Heaven written by JJ Johnson and published by Macmillan + ORM. This book was released on 2018-02-06 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Book Synopsis Seed from Madagascar by : Duncan Clinch Heyward
Download or read book Seed from Madagascar written by Duncan Clinch Heyward and published by . This book was released on 2018-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A storm in 1685 brought, in a wind-tossed brigantine seeking haven in the port of Charles Town, the scant bushel of seed from Madagascar which became the source of the famous Carolina Gold rice. The story of rice growing from this period until 1911, when a storm destroyed rice planting in South Carolina is told here by one-time Governor Heyward who was a rice planter himself. Originally published in 1937. A UNC Press Enduring Edition -- UNC Press Enduring Editions use the latest in digital technology to make available again books from our distinguished backlist that were previously out of print. These editions are published unaltered from the original, and are presented in affordable paperback formats, bringing readers both historical and cultural value.
Book Synopsis Carolina Gold Rice by : Richard Schulze
Download or read book Carolina Gold Rice written by Richard Schulze and published by Arcadia Publishing. This book was released on 2013-08-06 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carolina Gold, the celebrated variety of rice established in the South Carolina Lowcountry, perhaps saved the fledgling colony at the beginning of the eighteenth century and remained integral to the local economy for nearly two hundred years. However, the labor required to produce it encouraged the establishment of slavery, ultimately contributing to the region's economic collapse following the Civil War. Richard Schulze, who reintroduced this crop in South Carolina after nearly a century's absence, provides this fascinating inside story of an industry that helped build some of the largest fortunes in America. Drawing on both historical research and personal experience, Schulze reveals the legacy of this once-forgotten Lowcountry icon.
Book Synopsis Rice and Slaves by : Daniel C. Littlefield
Download or read book Rice and Slaves written by Daniel C. Littlefield and published by University of Illinois Press. This book was released on 2022-10-17 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Daniel Littlefield's investigation of colonial South Carolinianss preference for some African ethnic groups over others as slaves reveals how the Africans' diversity and capabilities inhibited the development of racial stereotypes and influenced their masters' perceptions of slaves. It also highlights how South Carolina, perhaps more than anywhere else in North America, exemplifies the common effort of Africans and Europeans in molding American civilization.
Book Synopsis Hoppin' John's Lowcountry Cooking by : John Martin Taylor
Download or read book Hoppin' John's Lowcountry Cooking written by John Martin Taylor and published by UNC Press Books. This book was released on 2012-08-06 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
Book Synopsis The Big Jones Cookbook by : Paul Fehribach
Download or read book The Big Jones Cookbook written by Paul Fehribach and published by University of Chicago Press. This book was released on 2023-11-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
