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  Tex-Mex Takeout Recipes -...

  Darren Ray

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  Make the Best Tex-Mex Takeout Recipes at home and enjoy the authentic tastes of Tex-Mex cuisine. 
  The classic dishes of Tex-Mex cuisine include chili con carne, fajitas, tacos, and nachos. 
  These are well-known foods that many people regard to be comfort food. 
  Tex-Mex, short for Texan-Mexican, is an exciting blend of tastes and spices from Mexican, Spanish, Native American, and Berber influences handed down via tradition over many centuries, similar to other cuisines integrated into American society. 
  It is a dynamic cuisine that constantly grows and adds new flavors, gracefully adapting to changing preferences and demands. 
  This book has the following contents: An introduction to Tex-Mex takeaway cuisineTex-Mex cooking ingredientsCooking techniques and instruments required to produce authentic Tex-Mex meals 
  50 delicious Tex-Mex takeaway meals, including: Delicious appetizers, snacks, and dips like the Queso Dip, Bean & Cheese Nachos, and Chili Cheese FriesQuick sandwiches and wraps like the Beef Quesadilla, Shredded Chicken Burrito, and Santa Fe WrapHeartwarming soup dishes like the Caldo de Res or the Tortilla SoupSatisfying rice, salad, and bowl meals like the Chili Bowl or the Avocado Chicken Salad Classic taco dishes such as Carne Asada Tacos and Fish Tacos Favorite main dish dishes such as Picadillo or Tex-Mex Pizza 
  And Much More!.... 
  Are you hungry right now? 
  Let's get started! Scroll back up and click purchase to get your book right now!

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  Modern Creole - A Taste of New...

  Eric Cook

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  With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef’s bad boy rock-and-roll style, Eric Cook’s new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks’ desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook’s restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.

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  Baking bread for beginners - the...

  BONNIE POT

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  I’m sure you already know that baking bread at home can have a lot of advantages, in fact, by making your bread you can cut the cost of your grocery bill, you can enjoy better tasting loaves, and you can have fun customizing the taste of it by adding different ingredients each time to change its flavor, but actually preparing it can be frustrating and not clear. 
  Would you like to know a way to be able to prepare delicious, fresh loaves of bread by following simple step-by-step instructions that will make the process quick and stress-free?  
  If the answer is “YES”, then keep reading because this book will teach you:  
  -    All the informations you need, to know everything about baking bread, like the explanation of the terminology, what equipment you will need, what are the starting skills that will make you kickstart your bread-making activity, and many more useful pieces of information to become a master in no time 
  -    How to quickly bake delicious classic bread, so you can be sure to always have your freshly baked loaf to eat with your favorite meal and never run out of bread again 
  -	Yeast and Yeast-Free tasteful, and easy-to-make bread recipes, to be able to delight your tastebuds even if you have a yeast intolerance 
  -    …& Much More! 
  …What are you waiting for? Click on the “BUY NOW” button to start creating bread by your rules!

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  The Invention of the Restaurant...

  Rebecca L. Spang, Adam Gopnik

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  Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. 
   
   
   
  This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.

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  Clara's Kitchen - Wisdom...

  Clara Cannucciari, Christopher...

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  Clara Cannucciari became an internet sensation late in life, making cooking videos until her 96th birthday. Her YouTube® Great Depression Cooking channel garnered an army of devoted followers. Now, in Clara's Kitchen, she gives listeners words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living. 
   
   
   
  In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives listeners practical advice on cooking nourishing meals for less. Using lessons learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. 
   
   
   
  Clara's Kitchen takes listeners back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.

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  The Lost Southern Chefs - A...

  Robert F. Moss

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  In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. 
   
   
   
  The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. 
   
   
   
  Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

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