Other books that might interest you

• 

  Y'all Come Over - A Celebration...

  Patsy Caldwell, Amy Lyles Wilson

  • 0
  • 0
  • 0

  Discover some of the best Southern recipes for entertaining guests, whether it’s a special occasion for two or a seasonal gathering for twenty-two.There are major milestones that demand the fine china and fresh flowers but in the South, no special occasion is needed to throw open the front door, set up a buffet line down the kitchen counter, and welcome your dearest loved ones over for the sort of meal they won’t soon forget.Join Patsy Caldwell and Amy Lyles Wilson as they once again take us to Luckettville to meet the talented downhome hostesses who’ve said, “Y’all come over” a time or two in their day.You’ll get the perfect menu suggestions for just about every occasion a Southern entertainer might encounter—soups to ladle up during the big game, savory meats to toss on the grill for summer picnics, and sweets to regale the crowd with during the last six weeks of the year.In Y’all Come Over, some of the tasty recipes you’ll discover include:Iron Skillet Roasted Chicken with White Beans and Tomatoes Blackberry Lemonade Cherry Cobbler Cupcakes Good Neighbor Chicken Fiesta SoupGet inspired to make your kitchen a place where friends and family will look forward to landing. All that’s left to do is say it—“Y’all come over!”

  Show book

• 

  Brewmaster's Art: Understanding...

  Charles Bamforth

  • 0
  • 0
  • 0

  With origins 8,000 years in the past, beer brewing has held a prominent place in many diverse cultures the world over. A university professor with more than 30 years'  experience in the brewing industry, Professor Charles W.  Bamforth is ideally suited to lead these engaging lectures on beermaking. With infectious enthusiasm, Professor Bamforth provides an informative look at brewing today, including commentary  on the complexity and balance of flavors that make beer (in its wide range of  styles) such a uniquely satisfying beverage.

  Show book

• 

  Outdoor Ovens - If you can't...

  Josh Sutton

  • 0
  • 0
  • 0

  Tandoors, communal bakehouses, Cob ovens, Hay boxes, Hangi underground ovens from the Pacific,  and of course, Barbeques. Josh Sutton has researched the ways humankind has enjoyed cooking in the great outdoors. By focusing on outdoor ovens, meaning those constructed or used outside of the home, as opposed to the average temperamental contraption found in most modern kitchens, we can learn about the people and communities that built and operated them. We know that people naturally gravitate towards a fire, and with a few recipes as well as instructions on how to build ovens, readers will warm to this book. If you can't stand the heat, go al fresco!

  Show book

• 

  Creamy & Crunchy - An Informal...

  Jon Krampner

  • 0
  • 0
  • 0

  “A delightful book about America’s most popular nut butter and sandwich spread . . . well-written, fast-paced, surprising.”—Andrew F. Smith, editor in chief, The Oxford Encyclopedia of Food and Drink in America   Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (“ants on a log”) to a grilled sandwich with bacon and bananas (the classic “Elvis”). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food.  In Creamy and Crunchy are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today’s product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter’s sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.   “A witty, encyclopedic history of one of America’s most iconic processed foods. It is chock-full of fun facts and surprising insights into the way we eat today.”—Aaron Bobrow-Strain, author of White Bread: A Social History of the Store-Bought Loaf

  Show book

• 

  The Basque Table - Passionate...

  Mary Goodbody, Teresa Barrenechea

  • 0
  • 0
  • 0

  “Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider’s taste tour of Basque cuisine.” —Publishers Weekly (starred review) 
   
  Winner of the Périgueux World Cookbook Award 
   
  Winner of the Spanish National Prize for Gastronomy 
   
  Join award-winning, internationally acclaimed chef Teresa Barrenechea as she takes you on a culinary journey through her homeland, the historic Basque region of Spain’s north-central coast. Barrenechea brings you 130 recipes, from San Sebastián to Bilbao and beyond, that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking, which glories in fresh fish and shellfish; abundant meat, poultry, and cheese; vegetables and fruits straight from the garden; the olives and olive oils for which Spain is famous; and much more. From boldly flavored pinchos (Basque tapas) to succulent main-course dishes, you’ll find dozens of delicious choices as you explore this renowned cuisine. So pour yourself a glass of wine and take a seat at The Basque Table. 
   
  “The flavors of the Basque Country have a simple intensity and spirit, and the food is robust and satisfying yet easy to cook. This is a wonderful cookbook.” —Mark Miller, chef/owner of Coyote Café and Red Sage restaurants, and author of Tacos 
   
  “Teresa Barrenechea long ago convinced me that Basque food is one of the world’s culinary treasures. I am happy that Teresa has written this terrific book.” —Julio Iglesias 
   
  “Only Teresa Berrenechea could write the definitive Basque cookbook. The food of Spain is defined by Basque cooking. At last we learn the secrets.” —Michael Lomonaco, host of the Travel Channel’s Epicurious

  Show book

• 

  The Union Square Cafe Cookbook -...

  Michael Romano, Danny Meyer

  • 0
  • 0
  • 0

  The award–winning restaurant offers recipes revealing “what goes into the restaurant's mingling of French, Italian and other cuisines. . . . [I]mpressive” (Publishers Weekly). 
   
  Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. Now its devoted fans can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. 
   
  Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. 
   
  Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. 
   
  Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf. 
   
  “The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises.” —Booklist 
   
  “I know of no other restaurant in America where I have enjoyed more innovative, satisfying, and delicious meals than at Union Square Cafe and now I have the next best thing to eating there—the recipes!” —Robert M. Parker Jr.

  Show book