Decatur Heritage Cookbook
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Southern Cooking
Author | : S. R. Dull |
Publisher | : University of Georgia Press |
Total Pages | : 468 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9780820328539 |
More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.
Huntsville Heritage Cookbook
Author | : Grace Club Auxiliary |
Publisher | : Junior League of Huntsville |
Total Pages | : 0 |
Release | : 1967 |
Genre | : Alabama |
ISBN | : 9780961811303 |
These time-tested southern recipes reflect the social and historic aspects of the region. With easy-to-read recipes and menu suggestions, the book features illustrations and vignettes of Huntsville life from antebellum days up to the space and rocket age. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
Cotton Country Cooking
Author | : Junior League of Morgan County Inc |
Publisher | : Favorite Recipes Press (FRP) |
Total Pages | : 0 |
Release | : 1972-12 |
Genre | : Cooking |
ISBN | : 9780961440602 |
Welcome to Cotton Country. Enjoy classic and popular Heart of Dixie recipes. The League's favorites are noted with a cotton boll. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies. Cotton Country Cooking is an authentic guide to Southern food, a reliable everyday reference and a gourmet's challenge.
The Gift of Southern Cooking
Author | : Edna Lewis |
Publisher | : Knopf |
Total Pages | : 354 |
Release | : 2012-06-27 |
Genre | : Cooking |
ISBN | : 0307962717 |
Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking—and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. Miss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.
Big Bob Gibson's BBQ Book
Author | : Chris Lilly |
Publisher | : Clarkson Potter |
Total Pages | : 258 |
Release | : 2010-10-27 |
Genre | : Cooking |
ISBN | : 030788581X |
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.
The Best of New Orleans Cookbook
Author | : Ryan Boudreaux |
Publisher | : Sourcebooks, Inc. |
Total Pages | : 259 |
Release | : 2020-03-03 |
Genre | : Cooking |
ISBN | : 1646114345 |
Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks—Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.
Alabama Cravings
Author | : Martie Duncan |
Publisher | : |
Total Pages | : |
Release | : 2023-10-09 |
Genre | : |
ISBN | : 9780578300870 |
Alabama Cravings is a cookbook featuring favorite recipes from restaurants across the state of Alabama. Recipes were collected by the author during a months long road trip and each recipe features accompanying stories and photographs.
Pure Pork Awesomeness
Author | : Kevin Gillespie |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 244 |
Release | : 2015-03-31 |
Genre | : Cooking |
ISBN | : 144947019X |
"Like Bubba Gump and his shrimp, I have a million ways to cook pork because I love it so much. If I had only one animal to eat forevermore, I would eat pigs. You could have a pork chop one day, pulled pork another, and cured bacon the next day, and they’d all taste completely different. You can't do that with chicken. Chicken tastes like chicken no matter what part of the animal you eat. And I love beef and lamb, but they don't have the amazing versatility of pork. Pork can be the star of the show or a background flavor. But no matter where it shows up, pork is always welcome on my table." ---from the introduction, Kiss a Pig On Bravo TV's season six of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tatoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his passion and love of pork in a book devoted entirely to the subject. Pure Pork Awesomeness celebrates pork's delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like "ribeye of pork". . . all from a witty, talented chef who knows the ins and outs of cooking pork at home.
Down Along with That Devil's Bones
Author | : Connor Towne O'Neill |
Publisher | : Algonquin Books |
Total Pages | : 289 |
Release | : 2021-09-28 |
Genre | : Biography & Autobiography |
ISBN | : 1643752030 |
A journalist's memoir-plus-reporting about modern-day conflicts over Southern monuments to Nathan Bedford Forrest, a Confederate hero and original leader of the Ku Klux Klan, as well as a personal examination of the legacy of white supremacy through the US today, tracing the throughline from Appomattox to Charlottesville"