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The Providence Rhode Island Cookbook 2nd
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Book Synopsis Providence & Rhode Island Cookbook by : Linda Beaulieu
Download or read book Providence & Rhode Island Cookbook written by Linda Beaulieu and published by Rowman & Littlefield. This book was released on 2012-12-18 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.
Book Synopsis The Providence & Rhode Island Cookbook, 2nd by : Linda Beaulieu
Download or read book The Providence & Rhode Island Cookbook, 2nd written by Linda Beaulieu and published by Globe Pequot. This book was released on 2012-12-18 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.
Book Synopsis The New England Clam Shack Cookbook, 2nd Edition by : Brooke Dojny
Download or read book The New England Clam Shack Cookbook, 2nd Edition written by Brooke Dojny and published by Storey Publishing, LLC. This book was released on 2015-05-15 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection.
Book Synopsis Cucina Simpatica by : Johanne Killeen
Download or read book Cucina Simpatica written by Johanne Killeen and published by William Morrow Cookbooks. This book was released on 1991-05-08 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.
Book Synopsis Good Night Rhode Island by : Adam Gamble
Download or read book Good Night Rhode Island written by Adam Gamble and published by Good Night Books. This book was released on 2008-07-13 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: From clammers to the Roger Williams Park Zoo, this delightful board book tours little ones around the Ocean State. Children will recognize their favorite Rhode Island attractions and landmarks, including Green Animals Topiary Garden, Newport Cliff Walk, sailing on Narragansett Bay, Block Island ferry, sandy beaches, Slater Mill, Blackstone River Bikeway, Pawtucket Red Sox, lighthouses, and more.
Book Synopsis A History of the Narraganset Tribe of Rhode Island by : Robert A. Geake
Download or read book A History of the Narraganset Tribe of Rhode Island written by Robert A. Geake and published by Arcadia Publishing. This book was released on 2020-11-09 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of the indigenous people in what would become Rhode Island, their encounters with Europeans, and their return to sovereignty in the twentieth century. Before Roger Williams set foot in the New World, the Narragansett farmed corn and squash, hunted beaver and deer, and harvested clams and oysters throughout what would become Rhode Island. They also obtained wealth in the form of wampum, a carved shell that was used as currency along the eastern coast. As tensions with the English rose, the Narragansett leaders fought to maintain autonomy. While the elder Sachem Canonicus lived long enough to welcome both Verrazzano and Williams, his nephew Miatonomo was executed for his attempts to preserve their way of life and circumvent English control. Historian Robert A. Geake explores the captivating story of these Native Rhode Islanders.
Book Synopsis The New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries by : Mike Urban
Download or read book The New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries written by Mike Urban and published by The Countryman Press. This book was released on 2014-03-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: New England is the birthplace of the American diner, and this book brings together the best of them and shares with you their best recipes for comfort food, New England style. Celebrate the food, culture, and funky architecture of these scrappy culinary icons with recipes, color photos, interviews with owners, and heartwarming stories from a broad array of customers. Diners were born in New England (Rhode Island, to be exact), and they have a long and colorful history as local eateries of distinction because of both their menus and their buildings. Though many diners have gone by the wayside in the past half century, there are still plenty around, and each has at least a dish or two for which they’re best known and that keep customers coming back year after year. The New England Diner Cookbook celebrates every facet of these diamonds in the rough. Along with diners that have perfected the tried-and-true items like corned beef hash, clam chowder, and malted milkshakes, many have developed relatively sophisticated menus that include distinctly New England delicacies like Lobster Chow Mein, Butterscotch Indian Pudding, and Portobello Mushroom Fries.
Book Synopsis The Complete Idiot's Guide to Bartending, 2nd Edition by : Amy Zavatto
Download or read book The Complete Idiot's Guide to Bartending, 2nd Edition written by Amy Zavatto and published by Penguin. This book was released on 2010-10-05 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mix, make, shake, and stir like a pro! Whether tending bar or entertaining at home, experienced bartenders or novices will find The Complete Idiot's Guide® to Bartending, Second Edition, serves up everything drink makers need to know to create great tasting beverages and cocktails. This updated edition includes: • One hundred brand-new recipes and the latest techniques • A brand-new section on creating specialty and theme cocktails for weddings and parties • New recipes for making mixers, bitters, and more
Book Synopsis Providence & Rhode Island Chef's Table by : Linda Beaulieu
Download or read book Providence & Rhode Island Chef's Table written by Linda Beaulieu and published by Rowman & Littlefield. This book was released on 2023-11-14 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
Book Synopsis Gluten-Free Holiday Baking by : Ellen Brown
Download or read book Gluten-Free Holiday Baking written by Ellen Brown and published by Simon and Schuster. This book was released on 2013-09-03 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking gluten-free doesn’t need to take the joy—or the taste—out of holiday foods. You can have festive foods without wheat worries. This book includes more than 150 innovative recipes from a well-respected cookbook author and expert in gluten-free cooking. The recipes are simple, quick, and made with readily available ingredients found in grocery stores. Impress your friends and family with how delicious gluten-free can be.
Book Synopsis Subject Guide to Books in Print by :
Download or read book Subject Guide to Books in Print written by and published by . This book was released on 2001 with total page 3054 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-27 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Book Synopsis A Rhode Island Original by : Sarah C. O'Dowd
Download or read book A Rhode Island Original written by Sarah C. O'Dowd and published by UPNE. This book was released on 2004 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first biography of Frances Whipple, writer, reformer, abolitionist.
Book Synopsis The Complete Idiot's Guide to Cooking Substitutions by : Ellen Brown
Download or read book The Complete Idiot's Guide to Cooking Substitutions written by Ellen Brown and published by Penguin. This book was released on 2008 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: No matter how well-stocked you keep your kitchen, there is bound to come a time when you're missing an essential ingredient while making a meal. Or perhaps you're reading your great-grandmother's recipe for your favourite pastry, but don't understand how those cryptic terms convert to today's measurements. Maybe you're making changes in your diet and need suggestions on substitutions for fats, meats, sugars...whatever. No matter what your kitchen question may be, The Complete Idiot's Guide to Cooking Substitutionshas the answer! Whether you're an experienced chef or just learning the basics of cooking, this handy little book is a must-have for every kitchen.
Book Synopsis State of Rhode Island and Providence Plantations at the End of the Century: Early habits and customs and old landmarks by : Edward Field
Download or read book State of Rhode Island and Providence Plantations at the End of the Century: Early habits and customs and old landmarks written by Edward Field and published by . This book was released on 1902 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Download or read book Ratio written by Michael Ruhlman and published by Simon and Schuster. This book was released on 2009-04-07 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
