Weitere Bücher, die Sie mögen werden

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  Taste of Tremé - Creole Cajun...

  Todd-Michael St. Pierre

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  “Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science Monitor 
   
  In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like:Muffuletta SaladChargrilled OystersCrawfish and Corn BeignetsShrimp and Okra HushpuppiesChicken and Andouille GumboRoast Beef Po’ BoyCreole Tomato Shrimp JambalayaBananas Foster 
   
  Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band. 
   
  “Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes

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  Cooking with the power of nature...

  Christine Saahs

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  Recipes with local herbs & flowers
  
  Treat and take care of yourself – this is the motto of Christine Saahs, doyenne at the Nikolaihof in Wachau (Lower Austria), Austria's oldest vineyard with a long history reaching back almost 2000 years. Saahs puts a lot of love and knowledge into bringing together recipes that refresh and quicken both body and mind: Medical plants growing in the forest, in the grass or even on our windowsill, find their way into the cooking pot just as fresh, local fruit and vegetables, and sometimes – in moderation – a piece of meat. Beauty doesn't fall short either: Easy-to-make creams and oils, crafted by means of well-tried Demeter guidelines, help enhance our skin and hair.
  In this pleasurable day-to-day cookbook for body, mind and soul, Christine Saahs unites practical tips and tricks on how to keep or regain our health, use our food efficiently and protect our soil for a healthy future worth living!

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  Whiskey Business - How...

  Tom Acitelli

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  Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste—and how much they could cost. Tom Acitelli weaves the unlikely triumph of the small-batch distilling movement into other major trends, including a neo-Prohibitionism that nearly croaked the entire thing, America's re-embrace of cocktails, and the twin rises of craft beer and fine wine. He also expertly delves into the controversies currently wracking American spirits, ones that threaten to tank the movement at the moment of what should be its greatest triumph.

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  101 Things To Do With Ground Beef

  Stephanie Ashcraft, Janet Eyring

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  Meat loaf and much, much more—easy recipes using ground chuck, hamburger, and turkeyburger from the New York Times-bestselling author!   Everybody knows meat loaf is the ultimate comfort food, but what else can you do with that easy-to-use, affordable, nutritious freezer staple? Here are 101 easy and delicious recipes to make the most out of ground chuck, hamburger, and turkeyburger. Included are recipes for appetizers, side dishes, soups, sandwiches, burgers, meat loaf, main dishes, and more. You'll get a kick out of these easy, tasty recipes:   Beefed-Up Bean Dip • Beef Wontons • Hawaiian Meatballs • Egg Rolls • Hungry Boy Beans • Stuffed Bell Pepper Soup • Winter Chili • Baked Hero Sandwiches • French Onion Burger • Blue Cheese Meat Loaf • Barbeque Beef Pizza • Lasagna Roll-Ups • Coney Dogs and more

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  Uncle Bubba's Savannah Seafood -...

  Earl "Bubba" Hiers, Polly Power...

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  People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in Savannah, but now you can stay home and let chef and owner Earl “Bubba” Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul's kitchen.Learn how to make finger-lickin' Dixieland favorites like Low Country Boil, Lip-Smackin'-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba's family, recipes like Raised Biscuits, Kathy's Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba's grannies, aunts, and friends.Desserts are Bubba's favorite, and there's no shortage. Try Aunt Glennis's version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There's also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula's gift to her baby brother. Plus, along with the recipes, you'll get family stories and photographs that bring Bubba and Paula's Georgia childhood to life.Like his restaurant, Bubba's recipes are casual—perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn't end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you'll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.

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  Creole Gumbo and All That Jazz -...

  Howard Mitcham

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  Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine.  As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen.  Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods.  “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today

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