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The Up South Cookbook Chasing Dixie In A Brooklyn Kitchen
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Book Synopsis The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen by : Nicole A. Taylor
Download or read book The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen written by Nicole A. Taylor and published by The Countryman Press. This book was released on 2015-10-20 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intact Georgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. The Up South Cookbook is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. Here she gives us pimento cheese elevated with a dollop of creme fraiche, grits flavored with New York State Cheddar and blue cheese, and deviled eggs made with smoked trout from her favorite Jewish deli. Other favorites include Collard Greens Pesto and Pasta, Roasted Duck with Cheerwine Cherry Sauce, and Benne and Banana Sandwich Cookies. The recipes speak to a place "where a story is ready to be told and there is always sweet tea chilling." This promises to be a new Southern classic.
Book Synopsis The Third Savor the South Cookbooks, 5 Volume Omnibus E-book by :
Download or read book The Third Savor the South Cookbooks, 5 Volume Omnibus E-book written by and published by UNC Press Books. This book was released on 2021-03-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the final 5 books published in the series. You'll find: Fruit by Nancie McDermott Corn by Tema Flanagan Ham by Damon Lee Fowler Pie by Sara Foster Rice by Michael W. Twitty Included are almost 250 recipes for these uniquely Southern ingredients.
Book Synopsis Inventing Authenticity by : Carrie Helms Tippen
Download or read book Inventing Authenticity written by Carrie Helms Tippen and published by University of Arkansas Press. This book was released on 2018-08-12 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.
Download or read book Fruit written by Nancie McDermott and published by UNC Press Books. This book was released on 2017-02-14 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad. McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.
Book Synopsis The Last O.G. Cookbook by : Tray Barker
Download or read book The Last O.G. Cookbook written by Tray Barker and published by Harvest. This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The official tie-in cookbook to the new hit TBS comedy The Last O.G., starring Tracy Morgan and Tiffany Haddish.
Book Synopsis Princess Pamela's Soul Food Cookbook by : Pamela Strobel
Download or read book Princess Pamela's Soul Food Cookbook written by Pamela Strobel and published by Rizzoli Publications. This book was released on 2024-03-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to soul food, there is an elite pantheon of grand dame authors: Patti Labelle, Sylvia Woods, and Edna Lewis. For their fans, who crave authentic African-American recipes, this publication marks a major rediscovery: the original soul diva, Princess Pamela, who paved the way for all the others with this 1969 cult classic. This lost classic cookbook was treasured by past generations as a bible of soul cooking and is now back in print after more than a quarter century. As the national trend for Southern cuisine continues, this book offers a sure line to authenticity. It represents the cookbook of the Great Migration, the recipes that black people who had left the South held on to as a way to preserve their heritage and memories.
Book Synopsis Colleen Browning by : Philip Eliasoph
Download or read book Colleen Browning written by Philip Eliasoph and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colleen Browning (1929 - 2003) was a pivotal realist painter and of the few women to achieve national recognition for a genre dominated primarily by men. Since childhood, Browning had the desire to be a painter. She attended London's Slade School of Art from 1946-1948, and had her first solo exhibition at London's Little Gallery when she was 20 years old. She moved to America in 1949 from Ireland, and felt immediately at home in New York City; making it her home for the next five decades. A major figure in the realist movement during the 1950s, she drew on the inspiration and direction she received from the already established realist artists Joseph Hirsch, Ben Shahn, and George Tooker. Browning has a distinct brand of figurative painting, with subjects ranging from worshipers in a Guatemalan church to graffiti- covered Harlem subway cars to still life compositions. Her work is largely recognised for its superior command of materials and media and for her unwavering devotion to understanding the human condition. She was a prominent contributor the realist revival of the 1990s as she continued to paint until the very last years of her life. Her work was included in the National Academy of Design's yearly exhibitions, and she has exhibited at the Museum of Modern Art, the Whitney Museum of American Art Biennial exhibitions, the Pennsylvania Academy of the Fine Arts, and the Kennedy Galleries in New York. She was elected a National Academician in 1966, and has served as an officer at the Academy. ILLUSTRATIONS: 100 colour & 20 b/w
Book Synopsis The Southern Sympathy Cookbook: Funeral Food with a Twist by : Perre Coleman Magness
Download or read book The Southern Sympathy Cookbook: Funeral Food with a Twist written by Perre Coleman Magness and published by The Countryman Press. This book was released on 2018-01-16 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hearty bites for the heavy-hearted “He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” —Obituary from Gulfport, Mississippi So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes—all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.
Book Synopsis Aguas Frescas & Paletas by : Ericka Sanchez
Download or read book Aguas Frescas & Paletas written by Ericka Sanchez and published by Abrams. This book was released on 2021-04-13 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: It wouldn’t be summer in Mexico without aguas frescas and paletas—fresh-made Mexican drinks and popsicles in a variety of fruity and flowery flavors. Now you can bring the refreshing, authentic tastes of Mexico to your own backyard! Ericka Sanchez of the popular culinary website Nibbles & Feasts delivers 40 easy recipes for anyone who loves traditional Mexican fare. Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut, the recipes in Aguas Frescas & Paletas uses less sugar than traditional Mexican treats and simple ingredients that can all be found at your local supermarket. All drinks are alcohol-free and perfect to share with your family! !Buen provecho!
Download or read book ¡Buen Provecho! written by Ericka Sanchez and published by Abrams. This book was released on 2021-10-12 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of Aguas Frescas & Paletas comes another collection of over 100 Mexican recipes with a unique spin, delivering the authentic flavors everyone craves, but swapping in easy-to-find, healthful ingredients your family will love. From breakfasts and salsas to meatless meals and special recipes for Dia de Los Muertos and other special occasions, ¡Buen Provecho! is the perfect cookbook for anyone looking to expand their cultural culinary palate!
Download or read book Salt Sugar Fat written by Michael Moss and published by Signal. This book was released on 2013-02-26 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Download or read book Horn Barbecue written by Matt Horn and published by . This book was released on 2022-04-12 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue.
Download or read book The Red Circle written by Brandon Webb and published by St. Martin's Press. This book was released on 2012-04-10 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explosive, revealing, and intelligent, The Red Circle provides a uniquely personal glimpse into one of the most challenging and secretive military training courses in the world. Now including an excerpt from The Killing School: Inside the World's Deadliest Sniper Program BEFORE HE COULD FORGE A BAND OF ELITE WARRIORS... HE HAD TO BECOME ONE HIMSELF. Brandon Webb's experiences in the world's most elite sniper corps are the stuff of legend. From his grueling years of training in Naval Special Operations to his combat tours in the Persian Gulf and Afghanistan, The Red Circle provides a rare and riveting look at the inner workings of the U.S. military through the eyes of a covert operations specialist. Yet it is Webb's distinguished second career as a lead instructor for the shadowy "sniper cell" and Course Manager of the Navy SEAL Sniper Program that trained some of America's finest and deadliest warriors-including Marcus Luttrell and Chris Kyle-that makes his story so compelling. Luttrell credits Webb's training with his own survival during the ill-fated 2005 Operation Redwing in Afghanistan. Kyle went on to become the U.S. military's top marksman, with more than 150 confirmed kills. From a candid chronicle of his student days, going through the sniper course himself, to his hair-raising close calls with Taliban and al Qaeda forces in the northern Afghanistan wilderness, to his vivid account of designing new sniper standards and training some of the most accomplished snipers of the twenty-first century, Webb provides a rare look at the making of the Special Operations warriors who are at the forefront of today's military.
Download or read book Sorghum's Savor written by Ronni Lundy and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.
Book Synopsis We Are What We Eat by : Donna R. Gabaccia
Download or read book We Are What We Eat written by Donna R. Gabaccia and published by Harvard University Press. This book was released on 2009-07-01 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.
Book Synopsis The Sexual Politics of Meat (20th Anniversary Edition) by : Carol J. Adams
Download or read book The Sexual Politics of Meat (20th Anniversary Edition) written by Carol J. Adams and published by A&C Black. This book was released on 2010-05-27 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: >
