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Pickled Fried And Fresh
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Book Synopsis Pickled, Fried, and Fresh by : Bert Gill
Download or read book Pickled, Fried, and Fresh written by Bert Gill and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pioneer in the local food movement shares his southern kitchen and bold recipes in" Pickled, Fried, and Fresh." Chef Bert Gill will inspire readers to connect deeply with their region and communities by relying on seasonal food from local farmers and to try some of his inventive dishes at home.
Download or read book Smoke and Pickles written by Edward Lee and published by Artisan Books. This book was released on 2013-05-16 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.
Book Synopsis Pickles, Pigs & Whiskey by : John Currence
Download or read book Pickles, Pigs & Whiskey written by John Currence and published by Andrews Mcmeel+ORM. This book was released on 2013-10-01 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Book Synopsis Can It & Ferment It by : Stephanie Thurow
Download or read book Can It & Ferment It written by Stephanie Thurow and published by Simon and Schuster. This book was released on 2017-07-18 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
Book Synopsis Kitchen Confidence by : Kelsey Nixon
Download or read book Kitchen Confidence written by Kelsey Nixon and published by Clarkson Potter. This book was released on 2014-02-11 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Host of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket. A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.
Download or read book Asian Pickles written by Karen Solomon and published by Ten Speed Press. This book was released on 2014-06-10 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.
Book Synopsis Once Upon a Chef: Weeknight/Weekend by : Jennifer Segal
Download or read book Once Upon a Chef: Weeknight/Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Download or read book Victuals written by Ronni Lundy and published by Clarkson Potter. This book was released on 2016-08-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Murder with Fried Chicken and Waffles by : A.L. Herbert
Download or read book Murder with Fried Chicken and Waffles written by A.L. Herbert and published by Kensington Books. This book was released on 2015-03-01 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fast-talking businessman is felled by a frying pan: “Soul food and sassy characters…a feast that will satisfy the appetites of readers.”—Library Journal Welcome to Mahalia’s Sweet Tea—the finest soul food restaurant in Prince George’s County, Maryland. In between preparing her famous cornbread and mashed potatoes so creamy “they’ll make you want to slap your Momma,” owner Halia Watkins is about to dip her spoon into a grisly mystery . . . Halia Watkins has her hands full cooking, hosting, and keeping her boisterous young cousin, Wavonne, from getting too sassy with customers. Having fast-talking entrepreneur Marcus Rand turn up in her kitchen is annoying enough when he’s alive—but finding his dead body face-down on her ceramic tile after hours is much worse. Marcus had his enemies, and the cast iron frying pan beside his corpse suggests that at last, his shady business deals went too far. Halia is desperate to keep Sweet Tea’s name out of the sordid spotlight but her efforts only make Wavonne a prime suspect. Now Halia will have to serve up the real villain—before the killer returns for a second helping . . . Features delicious recipes from Mahalia’s Sweet Tea,including Sour Cream Corn Bread and Sweet Corn Casserole!
Book Synopsis The Joy of Pickling - Revised by : Linda Ziedrich
Download or read book The Joy of Pickling - Revised written by Linda Ziedrich and published by Harvard Common Press. This book was released on 2009-05-17 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its original publication, "The Joy of Pickling" has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling.
Book Synopsis The Moon Juice Cookbook by : Amanda Chantal Bacon
Download or read book The Moon Juice Cookbook written by Amanda Chantal Bacon and published by Penguin. This book was released on 2016-10-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The founder of L.A.’s hottest wellness boutique, Amanda Chantal Bacon offers the ultimate resource for foodies looking to restore their health the natural way, using functional foods to create seriously healing drinks, snacks, and sweet treats. Since Amanda Chantal Bacon founded Moon Juice in 2011, it has evolved into one of the nation’s fastest growing wellness brands, and in The Moon Juice Cookbook, she artfully distills her powerful approach to healthy living, sharing over 75 recipes for the brand’s most popular healing beverages and provisions. Amanda’s recipes harness the healing properties of adaptogenic herbs, raw foods, and alkalizing ingredients to create potent drinks, snacks, and sweets that deliver a multitude of benefits, including sparked libido, glowing skin, and boosted immunity. She begins by guiding readers through the fundamentals of the Moon Juice kitchen, teaching them how to stock the larder with milks, juices, cultured foods, and “unbakery” doughs and crèmes—all of which can be mixed and matched to create nutritionally turbo-charged meals with minimal effort—and the essential time- and money-saving strategies they’ll need to make their new kitchen practices stick. With recipes for healthful, delectable indulgences like Strawberry Rose Geranium Bars, Hot Sex Milk, Savory Tart with Cheese and Tomato Filling, Pulp Brownies with Salted Caramel Sauce, Yam Julius Milk, and Chocolate Chaga Donuts, The Moon Juice Cookbook is the stylish yet pragmatic roadmap readers need to achieve optimal wellness in a natural and delicious way.
Book Synopsis A New Turn in the South by : Hugh Acheson
Download or read book A New Turn in the South written by Hugh Acheson and published by Clarkson Potter. This book was released on 2011-10-18 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.
Download or read book Vibrant Food written by and published by . This book was released on 2014 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog The Year in Food. Photographer and food blogger Kimberley Hasselbrink looks at ingredients differently, regarding them in terms of what colors inspire her: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color has reinvigorated Hasselbrink's relationship with food, and in this collection of recipes, she employs color, flavor, and texture to build gorgeous yet unfussy dishes. From Curried Okra in summer to Jeweled Citrus Bars in winter to Pasta with Nettle Pesto and Blistered Snap Peas in spring, this beautiful celebration of the colors, flavors, and moods of each season create a delicious picture of healthy eating"--
Book Synopsis Three Fresh Italian Fried Chicken Recipes from Livorno by : Swan Aung
Download or read book Three Fresh Italian Fried Chicken Recipes from Livorno written by Swan Aung and published by Swan Aung. This book was released on 2023-05-28 with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides simple and easy to follow three fresh Italian Fried Chicken Recipes from Livorno for readers. This book shows you how to make three fresh Italian Fried Chicken from Livorno easily in your own kitchen.
Download or read book Pickles written by Jan Davison and published by Reaktion Books. This book was released on 2018-05-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe’s sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables—pickles by another name—means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers. In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison’s book shows us how pickles have been omnipresent in humanity’s common quest not only to preserve foods, but to create them—with relish.
Book Synopsis Asian Pickles: China by : Karen Solomon
Download or read book Asian Pickles: China written by Karen Solomon and published by Ten Speed Press. This book was released on 2013-08-27 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: A DIY guide to making the salty, sweet, and pungent pickles of China, featuring 15 recipes with innovative ingredients and new techniques. Cooks are looking for new pickling frontiers, and the natural standout is Asia, with its diverse array of pickled products and flavors that wow the palate. Asian Pickles: China introduces techniques for creating authentic and creative Chinese pickled foods such as Preserved Mustard Greens, Radish in Chile Oil, Sour Celery and Red Pepper, and Szechuan Cucumbers with Orange and Almond. This title also includes some essential condiments that elevate Chinese food at home, such as XO Sauce and fire-spiked Chile Oil. The Asian Pickles series targets the eager audience of DIY food enthusiasts, backyard farmers, armchair foragers, and pickle fans who have cut their teeth on putting food into jars, pantries, and freezers and who are now hungry for the next course of culinary challenges and kitchen inspiration.
Book Synopsis Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by : Cathy Barrow
Download or read book Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving written by Cathy Barrow and published by W. W. Norton & Company. This book was released on 2014-11-03 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2015 IACP Award Winner A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
