Altri libri che potrebbero interessarti

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  The 100 Greatest Cajun Recipes

  Jude W. Theriot

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  Dishes that represent the very heart and soul of the culinary spirit of Cajun Culture, from the chef who “was Cajun before Cajun was hot” (Anne Bryn, bestselling author of the Cake Mix Doctor series).   Chef Jude W. Theriot shares his list of core recipes that define the essence of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or “something extra,” sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.   In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

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  Smokelore - A Short History of...

  Jim Auchmutey

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  Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. 
   
  Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the US Capitol building to the first barbecue launched into space almost 200 years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It's a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.

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  The Daly Dish Bold Food Made...

  Gina Daly, Karol Daly

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  The bestselling duo are back with 1OO more simple, delicious and slimming recipes that are sure to be loved by everyone in the family and won't blow your shopping budget!
  When Gina and Karol set out to lose weight, they wanted to create recipes that everyone in their busy home could enjoy, whether they were keeping an eye on their waistline or not.
  From breakfast inspiration like Italian Baked Eggs to speedy midweek meals like Crispy Beef Tacos and Buttermilk Chicken Burgers, and from slow-cooker and air-fryer favourites to recipes that kids can cook themselves, every dish is packed full of Gina and Karol's trademark bold flavours.
  This book is all about creating comforting food that is big on taste but easy on the waist – and on the wallet!

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  A Really Big Lunch - The Roving...

  Jim Harrison

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  An essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal).   Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR).   From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades.   Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).

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  101 Things To Do With Ramen Noodles

  Toni Patrick

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  Expand your ramen repertoire with these inventive recipes in the bestselling cookbook series! Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? In this collection, featured on the Today show and the Food Network, there are 101 answers to that question, with recipes for:  * Creamy Chicken Noodle Soup * Summer Garden Soup  * Zucchini Salad * Creamy Beef and Broccoli Noodles  * Ramen Burgers * Chicken Alfredo * Pork Chop Ramen * Tuna Noodle Casserole * Garlic Noodle Sauté * Beer Noodles (the ultimate college crowd pleaser!) * Chinese Veggie Noodles * Corny Cheese Noodles, and many more

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  The Food and Wine of France -...

  Edward Behr

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  In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine.The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.

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