The California Heritage Cookbook
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Author | : Junior League of Pasadena |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 1976-12 |
Genre | : Cooking, American |
ISBN | : 9780963208941 |
The California Heritage Cookbook remains a favorite gourmet tour of the entire state. California's colorful history combines the arid climate with the influence of the Spanish, Mexican, Chinese, Italian, French, and German cultures to shape a cuisine that stands among America's best. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
Author | : Junior League of Pasadena |
Publisher | : Doubleday Books |
Total Pages | : 424 |
Release | : 1976 |
Genre | : Community cookbooks |
ISBN | : 9780385039956 |
Distinctive recipes of California with their unique mix of Mexican, Italian, Chinese, French, & other international flavors.
Author | : Russ Crandall |
Publisher | : Victory Belt Publishing |
Total Pages | : 400 |
Release | : 2019-07-18 |
Genre | : Health & Fitness |
ISBN | : 9781628603125 |
Over 100 million Americans go on some sort of diet each year, searching for that single elusive meal plan that will result in optimal health. But it’s clear that a one-size-fits-all diet simply doesn’t work--we are just too different from one another to follow the exact same diet and see identical results. How is it that some people thrive on a vegetable-centric diet, or can drink milk without gassiness or bloating? An important factor in what makes us unique is the genetic variability we’ve inherited from our ancestors, and what our great-great-grandparents ate could have a bigger impact on our health than we once thought. The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today. As New York Times bestselling author Russ Crandall searched through his own genetic heritage to connect the dots between his family history and unique dietary needs, he stumbled upon the burgeoning field of nutritional genomics and the scientific links between genetics, nutrition, and health. Teaming up with nutritional researcher Kamal Patel, the two friends spent years methodically investigating the relationship between food and the human genome. Navigating the complex tapestry of modern ethnic groups, they break down the most common ancestries found in the United States, identifying both vital and problematic foods that interact with the ancient and recent genetic adaptations nestled in your DNA. To ensure that you can fully utilize this research, they walk you through the process of tracing your family tree and taking your first genetic test, in order to determine your unique heritage and paint a broad picture of who you are at a genetic level. As with his celebrated debut, The Ancestral Table, Crandall painstakingly combed through traditional and historical cuisines from every corner of the world to develop a magnificent, timeless cookbook fitting for any kitchen. Featuring over 400 beautifully (and deliciously) crafted recipes organized by region, The Heritage Cookbook presents itself in a way that lets you build a healthy and delicious diet regardless of your unique background. Moreover, these timeless dishes that span the globe--like Traditional English Roast, German Sauerbraten, Pakistani Sindhi Biryani, or Filipino Pochero--reunite us with our recent ancestors, and will fill your home with the aromas of kitchens long past. Comprehensively researched and masterfully sculpted, The Heritage Cookbook is a rare triumph that asks big questions and delivers big answers, all while thoughtfully connecting each of us with our forebears (and one another). Equal parts elegant cookbook, deeply personal memoir, and nutritional game-changer, The Heritage Cookbook is the next big step in how we approach food and health.
Author | : Junior League of Pasadena |
Publisher | : Main Street Books |
Total Pages | : 392 |
Release | : 1991 |
Genre | : Cooking |
ISBN | : 9780385417594 |
This collection of five hundred recipes captures the distinctive flavors of California cuisine and includes full menus for special occasions
Author | : |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9780963208958 |
"This cookbook is a collection of favorite recipes, which are not necessarily original recipes."--P.3.
Author | : Junior League of Oakland-East Bay |
Publisher | : Junior League of Oakland East Bay |
Total Pages | : 228 |
Release | : 2001-01 |
Genre | : Cooking |
ISBN | : 9780961374419 |
Author | : Vanessa Roberts Parham |
Publisher | : Sandcastle Publishing LLC |
Total Pages | : 0 |
Release | : 1993 |
Genre | : African American cooking |
ISBN | : 9780962775628 |
A collection of recipes for children instructing them in the traditions of African-American cooking. Includes a history of African-American cooking.
Author | : Louise Stelma |
Publisher | : AuthorHouse |
Total Pages | : 121 |
Release | : 2012-02-15 |
Genre | : Cooking |
ISBN | : 1468551256 |
There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves. Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts. A. S. R. Indiana This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A must have for all those who love the healthy food of the Middle East. Donna A. Shalala, Office of the President, Miami University Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurants. This is a winner. Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University Over the years I have tasted Louises Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations. Sandra Ramsey-Lines, Forensic Document Examiner
Author | : Angela Dimayuga |
Publisher | : Abrams |
Total Pages | : 464 |
Release | : 2021-11-02 |
Genre | : Cooking |
ISBN | : 1647004683 |
In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.
Author | : Sean Brock |
Publisher | : Artisan |
Total Pages | : 337 |
Release | : 2014-10-21 |
Genre | : Cooking |
ISBN | : 1579656439 |
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.