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The Art Of South American Cookery
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Book Synopsis Art of South American Cooking by : Felipe Rojas-Lombar
Download or read book Art of South American Cooking written by Felipe Rojas-Lombar and published by William Morrow Cookbooks. This book was released on 1991-11-12 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth. Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south.
Book Synopsis The Art of South American Cookery by : Myra Waldo
Download or read book The Art of South American Cookery written by Myra Waldo and published by . This book was released on 1996 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of recipes for South American dishes, including appetizers, soups, fish, poultry, meats, vegetables, salads and sauces, desserts, and beverages, and includes an essay on the food traditions of the region.
Book Synopsis The Art of South American Cookery by : Myra Waldo
Download or read book The Art of South American Cookery written by Myra Waldo and published by . This book was released on 2012-04-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction
Book Synopsis American Cookery by : Amelia Simmons
Download or read book American Cookery written by Amelia Simmons and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Book Synopsis American Cookery by : Amelia Simmons
Download or read book American Cookery written by Amelia Simmons and published by Good Press. This book was released on 2019-11-20 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the making of pastes, puffs, pies, tarts, puddings, custards, preserves and all kinds of cakes.
Book Synopsis The Latin American Cookbook by : Virgilio Martinez
Download or read book The Latin American Cookbook written by Virgilio Martinez and published by Phaidon Press. This book was released on 2021-11-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez
Book Synopsis The Art of Cookery Made Plain and Easy by : Hannah Glasse
Download or read book The Art of Cookery Made Plain and Easy written by Hannah Glasse and published by . This book was released on 1784 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis James Beard's American Cookery by : James Beard
Download or read book James Beard's American Cookery written by James Beard and published by Voracious. This book was released on 2009-02-28 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
Book Synopsis The First American Cookbook by : Amelia Simmons
Download or read book The First American Cookbook written by Amelia Simmons and published by Courier Corporation. This book was released on 2013-09-26 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more.
Book Synopsis Martha Washington's Booke of Cookery and Booke of Sweetmeats by : Karen Hess
Download or read book Martha Washington's Booke of Cookery and Booke of Sweetmeats written by Karen Hess and published by Columbia University Press. This book was released on 1995 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Book Synopsis Mastering the Art of French Cooking, Volume 1 by : Julia Child
Download or read book Mastering the Art of French Cooking, Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Book Synopsis The Book of Latin American Cooking by : Elisabeth Lam Ortiz
Download or read book The Book of Latin American Cooking written by Elisabeth Lam Ortiz and published by Knopf. This book was released on 2012-09-05 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains. Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed. For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico… Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens. There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama). With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions. Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.
Book Synopsis The South American Table by : Maria Kijac
Download or read book The South American Table written by Maria Kijac and published by Harvard Common Press. This book was released on 2003-09-10 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning collection of 450 authentic recipes from South America. Maria Baez Kijac is an experienced guide to this culinary journey through South America. Each recipe is clearly written, and the myriad flavors beckon the adventurous to try one recipe after another. In addition, Maria is a talented teacher, and her sections on technique will help new students of this cuisine master the dishes with ease and satisfaction. This will be the definitive word on South American food for years to come.†? - Art Smith, author of Back to the Table
Book Synopsis Cooking the South American Way by : Helga Parnell
Download or read book Cooking the South American Way written by Helga Parnell and published by Lerner Publications. This book was released on 2003-01-01 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.
Book Synopsis Art and Appetite by : Annelise K. Madsen
Download or read book Art and Appetite written by Annelise K. Madsen and published by Yale University Press. This book was released on 2013-12-10 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: " Food has always been an important source of knowledge about culture and society. Art and Appetite takes a fascinating new look at depictions of food in American art, demonstrating that the artists' representations of edibles offer thoughtful reflection on the cultural, political, economic, and social moments in which they were created. Using food as an emblem, artists were able to both celebrate and critique their society, expressing ideas relating to politics, race, class, gender, and commerce. Focusing on the late 18th century through the Pop artists of the 20th century, this lively publication investigates the many meanings and interpretations of eating in America. Richly illustrated, Art and Appetite features still life and trompe l'oeil painting, sculpture, and other works by such celebrated artists as William Merritt Chase, John Singleton Copley, Elizabeth Paxton, Norman Bel Geddes, Stuart Davis, Edward Hopper, Alice Neel, Wayne Thiebaud, Roy Lichtenstein, and many more. Essays by leading experts address topics including the horticultural and botanical underpinnings of still-life paintings, the history of alcohol consumption in the United States, Thanksgiving, and food in the world of Pop art. In addition to the images and essays, this book includes a selection of 18th- and 19th-century recipes for all-American dishes including molasses cake, stewed terrapin, rice blancmange, and roast calf's head. "--
Book Synopsis The Sioux Chef's Indigenous Kitchen by : Sean Sherman
Download or read book The Sioux Chef's Indigenous Kitchen written by Sean Sherman and published by U of Minnesota Press. This book was released on 2017-10-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Book Synopsis Historical American Cookbook by : Pierre Loxley
Download or read book Historical American Cookbook written by Pierre Loxley and published by . This book was released on 2019-08-09 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you enjoy making old time dishes that you learned from your grandmother? This book is full of delicious meals that are old fashioned and taste scrumptious. This recipe book from the 1800's would make a great addition to your kitchen cookery. Grab one today! Featuring so many tasty recipes contained in a 8.5x11 inch size and has just over 70 pages of delicious history for you to try and taste! Don't wait... get cooking today!
