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| Author | : Jill Richardson |
| Publisher | : Ig Publishing |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Health & Fitness |
| ISBN | : 9780981504032 |
Food activist Richardson shows readers how sustainable agriculture offers the only solution to the world's food and environmental crises. A call to action for those who are concerned about what they eat and the health of the planet.
| Author | : Amelia Simmons |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 73 |
| Release | : 2012-10-16 |
| Genre | : Cooking |
| ISBN | : 1449423981 |
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.
| Author | : Rafia Zafar |
| Publisher | : University of Georgia Press |
| Total Pages | : 148 |
| Release | : 2019-03-15 |
| Genre | : Social Science |
| ISBN | : 0820353655 |
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
| Author | : Gabrielle Langholtz |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2019-05-22 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780714878621 |
Cook around the country with this geographical collection of authentic recipes from each of the USA's 50 states, plus three territories, and the nation's capital Following the success of America: The Cookbook, author (and mother) Gabrielle Langholtz has curated 54 child-friendly recipes – one for each state, plus Washington D.C. and three U.S. territories (Guam, Puerto Rico, and the U.S. Virgin Islands). From Pennsylvania Dutch pretzels to Louisiana gumbo, Oklahoma fry bread to Virginia peanut soup, each recipe is made simple by a step-by-step format and a full-color photograph of the finished dish. A full-spread introduction to each state/territory features background about its culinary culture, brought to life with illustrated food facts and maps. Informative and delicious for kids and their families! Ages 7-10
| Author | : The Great American Recipe |
| Publisher | : BenBella Books |
| Total Pages | : 265 |
| Release | : 2022-08-16 |
| Genre | : Cooking |
| ISBN | : 1637740158 |
This beautiful cookbook showcases the best of American regional cooking from the cooks and judges featured in PBS’ The Great American Recipe In the first season of The Great American Recipe, 10 home chefs representing distinct culinary backgrounds brought with them a rich collection of recipes. Some were secret family recipes passed down through the generations, some were new twists on regional classics, and others were their own deeply personal recipes crafted with love . . . and, together, they represent the dynamic story of America told through the diversity of its food. Now, you can bring all the fun of this new series to your kitchen with more than 100 delicious, easy-to-follow recipes from the cast, host, and judges. These recipes are accessible and taste like home—evoking nostalgia while inspiring you to explore new flavors with your loved ones. Inside, you’ll find new staples and rediscover family favorites, such as: Southern Smoke Mac and Cheese Red Chilaquiles Rhode Island–Style Fried Calamari Shakshuka with Chive Flatbread Chicken and Waffle Sandwiches Pizza Calabrese L’Italiano Burgers Crowd-Pleaser Tostadas Korean-Style Meatloaf and Potatoes Cast Iron Ribeye with Blue Cheese and Balsamic Steak Sauce Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting Cannoli Dip Packed with amazing dishes and warm personal stories, and illustrated with gorgeous food photography and stills from the series, The Great American Recipe Cookbook is a must-have for fans of the show, food lovers, and every person who believes that food tells the story of who we are.
| Author | : Ron Douglas |
| Publisher | : Simon and Schuster |
| Total Pages | : 361 |
| Release | : 2009-07-07 |
| Genre | : Cooking |
| ISBN | : 1439155720 |
Ron Douglas reveals the secret recipes from America’s restaurants— The Cheesecake Factory™, The Olive Garden™, P.F. Chang’s™, Red Lobster™, and many more—and shows readers how to make them at home for a fraction of the price. The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy.
| Author | : Beverly Cox |
| Publisher | : Echo Point Books & Media |
| Total Pages | : 256 |
| Release | : 2020-11-16 |
| Genre | : |
| ISBN | : 9781635619157 |
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 504 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
| Author | : Fran McCullough |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 376 |
| Release | : 2006 |
| Genre | : Cooking |
| ISBN | : 9780618718658 |
The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In The 150 Best American Recipes, you'll find: Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters. Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends. Holiday dishes that are certain to become instant traditions in your family. Valuable tips and techniques to make all your cooking easier.
| Author | : Eric Kim |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2022-03-29 |
| Genre | : Cooking |
| ISBN | : 0593233492 |
NEW YORK TIMES BESTSELLER • ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52, Eater, Food & Wine, Thrillist, Book Riot An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
