The Taste of Country Cooking

The Taste of Country Cooking
Author: Edna Lewis
Publsiher: Knopf
Total Pages: 304
Release: 2012-06-27
ISBN: 0307761827
Category: Cooking
Language: EN, FR, DE, ES & NL

The Taste of Country Cooking Book Excerpt:

In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.

The Taste of Country Cooking

The Taste of Country Cooking
Author: Edna Lewis
Publsiher: Alfred a Knopf Incorporated
Total Pages: 260
Release: 1976
ISBN: 9780394483115
Category: Cooking
Language: EN, FR, DE, ES & NL

The Taste of Country Cooking Book Excerpt:

The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago. A richly evocative memoir of a lost time and a practical guide to recovering its joys in your own kitchen.

In Pursuit of Flavor

In Pursuit of Flavor
Author: Edna Lewis
Publsiher: Knopf
Total Pages: 334
Release: 2013-03-20
ISBN: 0385350821
Category: Cooking
Language: EN, FR, DE, ES & NL

In Pursuit of Flavor Book Excerpt:

The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

Edna Lewis

Edna Lewis
Author: Sara B. Franklin
Publsiher: UNC Press Books
Total Pages: 272
Release: 2018-02-14
ISBN: 1469638568
Category: Cooking
Language: EN, FR, DE, ES & NL

Edna Lewis Book Excerpt:

Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.

Mastering the Art of Southern Cooking

Mastering the Art of Southern Cooking
Author: Nathalie Dupree,Cynthia Graubart
Publsiher: Gibbs Smith
Total Pages: 720
Release: 2012-11-01
ISBN: 1423623169
Category: Cooking
Language: EN, FR, DE, ES & NL

Mastering the Art of Southern Cooking Book Excerpt:

Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

The Gift of Southern Cooking

The Gift of Southern Cooking
Author: Edna Lewis,Scott Peacock
Publsiher: Knopf
Total Pages: 352
Release: 2012-06-27
ISBN: 0307962717
Category: Cooking
Language: EN, FR, DE, ES & NL

The Gift of Southern Cooking Book Excerpt:

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s 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.

Icons of American Cooking

Icons of American Cooking
Author: Victor William Geraci,Elizabeth S. Demers
Publsiher: ABC-CLIO
Total Pages: 314
Release: 2011
ISBN: 0313381321
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Icons of American Cooking Book Excerpt:

Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.

The New Encyclopedia of Southern Culture

The New Encyclopedia of Southern Culture
Author: John T. Edge
Publsiher: ReadHowYouWant.com
Total Pages: 412
Release: 2009-09
ISBN: 1458721930
Category: Cooking
Language: EN, FR, DE, ES & NL

The New Encyclopedia of Southern Culture Book Excerpt:

The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the region's contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Southern Culture. Anthropologist Clifford Geertz has spoken of culture as context, and this encyclopedia looks at the American South as a complex place that has served as the context for cultural expression. This volume provides information and perspective on the diversity of cultures in a geographic and imaginative place with a long history and distinctive character.

New Southern Cooking

New Southern Cooking
Author: Nathalie Dupree
Publsiher: University of Georgia Press
Total Pages: 368
Release: 2012-03-15
ISBN: 0820343579
Category: Cooking
Language: EN, FR, DE, ES & NL

New Southern Cooking Book Excerpt:

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.

Catalog of Copyright Entries Third Series

Catalog of Copyright Entries  Third Series
Author: Library of Congress. Copyright Office
Publsiher: Copyright Office, Library of Congress
Total Pages: 135
Release: 1978
ISBN: 1928374650XXX
Category: Copyright
Language: EN, FR, DE, ES & NL

Catalog of Copyright Entries Third Series Book Excerpt:

Salty

Salty
Author: Alissa Wilkinson
Publsiher: Broadleaf Books
Total Pages: 194
Release: 2022-06-28
ISBN: 1506473563
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Salty Book Excerpt:

If you could have a dinner party with anyone dead or alive, who would it be? That's the question film critic and food writer Alissa Wilkinson answered as she gathered a hypothetical table of women who challenged norms and defied conventional wisdom. Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, Laurie Colwin: these smart, engaging, revolutionary, and creative twentieth-century women were all profoundly influenced by their own relationships to food, drink, and other elements of sustenance. In Salty, Wilkinson explores the ways food managed to root these women into their various callings. For some, it was cultivating perseverance in the face of hardship. For others, it was nurturing a freedom to act, even in the face of opposition, toward justice and equality. For others, it was an examination of what it means to be human with all its desire, heartbreak, sacrifice, isolation, and liberty. Salty is Alissa Wilkinson's invitation to you. Join these sharp, empowered, and often subversive women and discover how to live with courage, agency, grace, smarts, snark, saltiness, and sometimes feasting--even in uncertain times. Ultimately you will leave this table with a greater understanding of food, drink, gathering, thinking, loving, and navigating the world.

Spoon Fed

Spoon Fed
Author: Kim Severson
Publsiher: Penguin
Total Pages: 256
Release: 2010-04-15
ISBN: 110118714X
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Spoon Fed Book Excerpt:

From the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooks-including Marion Cunningham, Alice Waters, Ruth Reichl, Rachael Ray, and Marcella Hazan. Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. Some as small as a spoonful, and others so big they saved her life, the best lessons she found were delivered in the kitchen. Told in Severson's frank, often funny, always perceptive style, Spoon Fed weaves together the stories of eight important cooks with the lessons they taught her-lessons that seemed to come right when she needed them most. We follow Kim's journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, Spoon Fed is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen.

Classical Southern Cooking

Classical Southern Cooking
Author: Damon Fowler
Publsiher: Gibbs Smith
Total Pages: 135
Release: 2009-09
ISBN: 1423613511
Category: Cooking
Language: EN, FR, DE, ES & NL

Classical Southern Cooking Book Excerpt:

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

The Routledge Handbook of Vegan Studies

The Routledge Handbook of Vegan Studies
Author: Laura Wright
Publsiher: Routledge
Total Pages: 428
Release: 2021-03-31
ISBN: 1000364607
Category: Nature
Language: EN, FR, DE, ES & NL

The Routledge Handbook of Vegan Studies Book Excerpt:

This wide-ranging volume explores the tension between the dietary practice of veganism and the manifestation, construction, and representation of a vegan identity in today’s society. Emerging in the early 21st century, vegan studies is distinct from more familiar conceptions of "animal studies," an umbrella term for a three-pronged field that gained prominence in the late 1990s and early 2000s, consisting of critical animal studies, human animal studies, and posthumanism. While veganism is a consideration of these modes of inquiry, it is a decidedly different entity, an ethical delineator that for many scholars marks a complicated boundary between theoretical pursuit and lived experience. The Routledge Handbook of Vegan Studies is the must-have reference for the important topics, problems, and key debates in the subject area and is the first of its kind. Comprising over 30 chapters by a team of international contributors, this handbook is divided into five parts: History of vegan studies Vegan studies in the disciplines Theoretical intersections Contemporary media entanglements Veganism around the world These sections contextualize veganism beyond its status as a dietary choice, situating veganism within broader social, ethical, legal, theoretical, and artistic discourses. This book will be essential reading for students and researchers of vegan studies, animal studies, and environmental ethics.

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
ISBN: 1476753857
Category: Cooking
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Excerpt:

Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

A Taste of the Country

A Taste of the Country
Author: Jean Van Dyke
Publsiher: Unknown
Total Pages: 99
Release: 1988
ISBN: 9780898210866
Category: Appetizers
Language: EN, FR, DE, ES & NL

A Taste of the Country Book Excerpt:

The Complete Guide to Country Cooking

The Complete Guide to Country Cooking
Author: Mary Beth Jung
Publsiher: Readers Digest
Total Pages: 402
Release: 1998-01
ISBN: 9780898212310
Category: Cooking
Language: EN, FR, DE, ES & NL

The Complete Guide to Country Cooking Book Excerpt:

This truly unique cookbook focuses on reliable tried-and-true home-tested recipes--containing more than 500 family-favorite recipes from country cooks coast to coast, and from the test kitchen of the most popular food magazine in North America, Taste of Home. Your family is sure to enjoy the large variety of breads and muffins, souffles and omelets, hot and cold sandwiches, a Sunday dinner such as Stuffed Beef Tenderloin, Chicken and Dumplings, and Crumb-Topped Salmon, or one of many mouthwatering desserts. Cooks will find the hundreds of recipes and step-by-step illustrated directions to be invaluable tools--day after day, year after year.

Americana

Americana
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1977
ISBN: 1928374650XXX
Category: Americana
Language: EN, FR, DE, ES & NL

Americana Book Excerpt:

The Cooking Gene

The Cooking Gene
Author: Michael W. Twitty
Publsiher: HarperCollins
Total Pages: 480
Release: 2018-07-31
ISBN: 0062876570
Category: Cooking
Language: EN, FR, DE, ES & NL

The Cooking Gene Book Excerpt:

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

The Red Rooster Cookbook

The Red Rooster Cookbook
Author: Marcus Samuelsson
Publsiher: HarperCollins
Total Pages: 384
Release: 2016-10-18
ISBN: 0544639812
Category: Cooking
Language: EN, FR, DE, ES & NL

The Red Rooster Cookbook Book Excerpt:

Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.