American Stew
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| Author | : J. Kenji López-Alt |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 1645 |
| Release | : 2015-09-21 |
| Genre | : Cooking |
| ISBN | : 0393249867 |
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
| Author | : Jill Winger |
| Publisher | : Flatiron Books |
| Total Pages | : 384 |
| Release | : 2019-04-02 |
| Genre | : Cooking |
| ISBN | : 1250305942 |
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
| Author | : Sara Smith Wells |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Mormon cooking |
| ISBN | : 9781606419311 |
Includes plastic insert with equivalent measurements and metric conversions.
| Author | : Dr. Lyndel M. Stephenson |
| Publisher | : WestBow Press |
| Total Pages | : 181 |
| Release | : 2014-06-05 |
| Genre | : Religion |
| ISBN | : 1973656949 |
Christian denominations in America—Who are they? What are they about? How did it all happen? Dr. Stephenson’s book, Denominational Stew: American Style answers these questions and more Written in an objective, easy-to-read style (this is not a recruiting tool), Denominational Stew takes the reader on a biblical journey from the garden of Adam and Eve, to Moses the lawgiver, through New Testament times, Roman domination, formation of the Catholic Church, the Renaissance, Protestant Reformation, murders and martyrs, and King James’s England, right up to the Mayflower crash-landing on the shores of the New World. Section Two carries us through the Colonial period, through two Great Awakenings and introduces us to the Great Revivalist of early America. The reader will walk alongside Pilgrims, Puritans, Separatists, and Reformists, as they tame a new world and form a government while seeking freedom of religion, “the freedom to worship God without being told ‘how to’ by leaders on a distant continent.” As early Americans learned and grew, they imported old movements, old denominations, and then created their own. These ideas will go on to influence denominations yet to be born! Each movement—some lasted and grew strong, while others faded away into theological dust—produced the roots for many of our Christian denominations today. This book, Denominational Stew, is for all libraries, personal and professional reference libraries, as well as for personal study. Formatted as a Christian study guide, Denominational Stew is intended for adult study groups, home group study, and even for a better secular understanding of Christianity in America; for everyone seeking to understand the history and role of Christian denominations in America today.
| Author | : Gilbert Sorrentino |
| Publisher | : Dalkey Archive Press |
| Total Pages | : 470 |
| Release | : 1996 |
| Genre | : Fiction |
| ISBN | : 9781564780874 |
Widely regarded as Sorrentino's finest achievement, Mulligan Stew takes as its subject the comic possibilities of the modern literary imagination. As avant-garde novelist Antony Lamont struggles to write a "new wave murder mystery," his frustrating emotional and sexual life wreaks havoc on his work-in-progress. As a result, his narrative (the very book we are reading) turns into a literary "stew": an uproariously funny melange of journal entries, erotic poetry, parodies of all kinds, love letters, interviews, and lists -- as Hugh Kenner in Harper's wrote, "for another such virtuoso of the List you'd have to resurrect Joyce." Soon, Lamont's characters (on loan from F. Scott Fitzgerald, Flann O'Brien, James Joyce, and Dashiell Hammet) take on lives of their own, completely sabotaging his narrative. Sorrentino has vastly extended the possibilities of what a novel can be in this extraordinary work, which both parodies and pays homage to the art of fiction.
| Author | : Joseph R. Haynes |
| Publisher | : Arcadia Publishing |
| Total Pages | : 192 |
| Release | : 2017 |
| Genre | : Cooking |
| ISBN | : 1625859643 |
With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.
| Author | : Laura Vitale |
| Publisher | : Clarkson Potter |
| Total Pages | : 242 |
| Release | : 2015-10-06 |
| Genre | : Cooking |
| ISBN | : 0804187142 |
At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
| Author | : William Teeling |
| Publisher | : London : H. Jenkins |
| Total Pages | : 360 |
| Release | : 1934 |
| Genre | : United States |
| ISBN | : |
| Author | : Clifford A. Wright |
| Publisher | : Harvard Common Press |
| Total Pages | : 404 |
| Release | : 2002 |
| Genre | : Cooking |
| ISBN | : 9781558321991 |
In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.
| Author | : Joumana Accad |
| Publisher | : Simon and Schuster |
| Total Pages | : 471 |
| Release | : 2014-09-02 |
| Genre | : Cooking |
| ISBN | : 0757317715 |
Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.
