Download or read book Cooking in the Lowcountry from The Old Post Office Restaurant written by Jane Stern and published by HarperChristian + ORM. This book was released on 2004-06-14 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).
Download or read book The Lee Bros Charleston Kitchen written by Matt Lee and published by Clarkson Potter. This book was released on 2013-02-26 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
Download or read book The New Encyclopedia of Southern Culture EasyRead Edition written by and published by ReadHowYouWant.com. This book was released on with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The New Encyclopedia of Southern Culture written by John T. Edge and published by ReadHowYouWant.com. This book was released on 2009-08 with total page 658 pages. Available in PDF, EPUB and Kindle. 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 regions contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Sout...
Download or read book The New Encyclopedia of Southern Culture Volume 2 of 2 EasyRead Super Large 20pt Edition written by and published by ReadHowYouWant.com. This book was released on with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The New Encyclopedia of Southern Culture written by and published by ReadHowYouWant.com. This book was released on 2008 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The New Encyclopedia of Southern Culture Volume 2 of 2 EasyRead Super Large 18pt Edition written by and published by ReadHowYouWant.com. This book was released on with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Saveur Cooks Authentic American written by Editors of Saveur magazine and published by Chronicle Books. This book was released on 2007-11-29 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now available in paperback, Saveur Cooks Authentic American is filled with heart-warming stories about real people, delicious food, and authentic recipes. Culled from the pages of Saveur magazine, these 175 recipes and more than 300 color photographs take readers across America in search of good food. From Old World Italian cooking in San Francisco's North Beach to succulent spit-roasted lamb at a Greek Orthodox Easter in New York, this is American cuisine in all its diverse flavors. Featuring the outstanding food writing, step-by-step recipes, how-to sidebars, and luscious on-site photography that have made the magazine an award-winning success, Saveur Cooks Authentic American is a fascinating gastronomic journey.
Download or read book Hoppin John s Lowcountry Cooking written by John Martin Taylor and published by UNC Press Books. This book was released on 2012-08-06 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
Download or read book Food Folklore and Art of Lowcountry Cooking written by Joseph Dabney and published by Sourcebooks, Inc.. This book was released on 2010 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes: Benne Seed Biscuits Sweet Potato Pie Frogmore Stew She Crab Soup Brunswick Stew Hoppin' John Oyster Purloo Cooter Soup Hags Head Cheese Goobers And much, much more!
Download or read book Roadfood Sandwiches written by Jane Stern and published by Houghton Mifflin Harcourt. This book was released on 2007 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this eating tour of America, two gurus of the road hunt down nearly 100 examples of supreme sandwiches and show how to recreate them in the kitchen.
Download or read book South Carolina Curiosities written by Lee Davis Perry and published by Rowman & Littlefield. This book was released on 2011-09-13 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive collection of South Carolina's odd, wacky, and most offbeat people, places, and things, for South Carolina residents and anyone else who enjoys local humor and trivia with a twist.
Download or read book American Book Publishing Record written by and published by . This book was released on 2003 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sallie Ann Robinson s Kitchen written by Sallie Ann Robinson and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In her third cookbook, the celebrity chef, television personality, and Gullah Tour guide interweaves stories about her family and life on Daufuskie Island with staple recipes of the Gullah diet.
Download or read book Carbone s Cookbook written by Jane Stern and published by Thomas Nelson. This book was released on 2003-09-15 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.
Download or read book Contemporary Authors written by and published by . This book was released on 2005 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How to Cook Like a Southerner written by Johnnie Gabriel and published by HarperChristian + ORM. This book was released on 2014-04-15 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Johnnie Gabriel knows a thing or two about cooking for Southerners. The author of two cookbooks, Cooking in the South and Second Helpings, does it every day at Gabriel’s, her restaurant and bakery in Marietta, Georgia. In How to Cook Like a Southerner, Gabriel isn’t just sharing her recipes; she’s taking her Southern expertise to the next level, offering step-by-step photos for 35 of the most iconic Southern dishes, curating and testing over one hundred recipes from some of the best and most gracious cooks in the South, and offering tips to help you dress up even the most basic recipes for special occasions. The art and science of cooking has come a long way, creating a gadget for everything from zesting fruit to cutting paper-thin slices of vegetables, but creating delicious Southern food for your family and friends doesn’t require fancy gadgets and high-tech kitchen appliances. Johnnie Gabriel says all you need is a cutting board, a sharp knife, a rolling pin, and a seasoned cast iron skillet, just like her mama did. And because classic Southern dishes were created to use the meats and vegetables that were available in the region, the recipes in How to Cook Like a Southerner call for ingredients you can find at your local grocery store or farmers’ market. No speciality stores or online searches needed. Making a homemade pie crust for the first time? Let Johnnie show you how. Do you wonder what the difference between a blond, peanut butter, and coffee roux is? How to Cook Like a Southerner will guide you through each level. Wanna learn the tricks Southern grandmothers use for creating the best fried chicken, cornbread, buttermilk biscuits, field peas with snaps, macaroni and cheese, fried green tomatoes, and country fried steak? They’re all here. So stock up on cornmeal, buttermilk, and sugar and put on your favorite apron. It’s time to learn How to Cook Like a Southerner.
