Download or read book Signature Tastes of Phoenix written by Steven W. Siler and published by Createspace Independent Publishing Platform. This book was released on 2016-09-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix. Pulled Pork Sandwich Bobby Q 8501 North 27th Avenue, Phoenix, AZ Bobby Q's restaurant and lounge has been voted year after year as the best steak and BBQ in the valley. We offer an upscale restaurant experience that includes a friendly staff and the best food you have ever tasted. We offer a full menu of burgers, steaks, chicken, and not to mentioned lip-smacking barbeque platters. We also offer kids meals, so bring the whole family for lunch or dinner. 1 boneless pork shoulder (about 4 to 41/2 lb.) 4 Tbsp. kosher salt 1 Tbsp. freshly ground black pepper 11/2 C. light brown sugar 1/4 C. paprika 2 to 3 sprigs thyme, leaves only 4 cloves garlic 1/4 C. red wine vinegar scant 1 Tbsp. cayenne 3 Tbsp. extra-virgin olive oil Coleslaw: 1 Tbsp. whole-grain mustard 1 C. mayonnaise 1/4 C. sour cream 1/2 lemon, juiced 2 Tbsp. red wine vinegar 2 tsp. sugar 1/2 head savoy cabbage finely sliced 1/2 head purple cabbage, finely sliced 2 green onions, chopped 2 carrots, sliced on mandoline kosher salt and freshly ground black pepper 6 brioche hamburger buns 1/4 bunch flat-leaf parsley, for garnish 1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. 2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. 3. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing. 4. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. 5. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley. "Too few people understand a really good sandwich." Jam

Download or read book Signature Tastes of Phoenix written by Steven W. Siler and published by . This book was released on 2013-04-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix.

Download or read book Signature Tastes of Bellingham written by Steven Siler and published by CreateSpace. This book was released on 2014-12-16 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Bellingham captures 100 restaurant recipes that define the City of Subdued Excitement. From the famous Whiskey Crab Soup at the Cliff House, to the cake that started Erin Baker's baking empire, these are the restaurants, recipes and pictures that define the culinary tastes of Bellingham, Washington.

Download or read book Phoenix Claws and Jade Trees written by Kian Lam Kho and published by Clarkson Potter. This book was released on 2015-09-29 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.

Download or read book Phoenix Cooks written by Christina Barrueta and published by . This book was released on 2020-09 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phoenix's dynamic food scene has deep culinary roots courtesy of a vibrant community of talented chefs, artisanal producers, and dedicated farmers. Phoenix Cooks by award-winning food writer Christina Barrueta presents 100 signature chef-tested recipes designed for home cooks of all skill levels. From a refreshing yellow gazpacho to an epic Oscar-style tomahawk steak to comforting mesquite chocolate-chip cookies, this beautifully photographed cookbook of Silicon Desert's most popular dishes has something for everyone.

Download or read book South American Food Cooking written by Jenni Fleetwood and published by Southwater Publishing. This book was released on 2014-01-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This vibrant and inspiring guide to South American cuisine celebrates the abundance of rich and exotic tastes that reflect the diversity within the continent. The first section introduces ingredients, techniques and recipes from the traditional cuisines of Brazil, Argentina, Uruguay, Paraguay, Chile, Peru, Bolivia, Ecuador, Mexico, Colombia and Venezuela. The recipes cover every kind of local food style, including street snacks, salsas, seafood, meat, poultry and desserts, from the many different climates of the region. Mexican cooking introduces rich salsas with chocolate of the Andes, Colombian dishes use complementary tropical ingredients like pineapple and coconut, and Argentinian recipes celebrate their superb grassland beef. Lavishly illustrated, this is the only guide the adventurous cook will need to South American food.

Download or read book My Rice Tastes Like the Lake written by Tsering Wangmo Dhompa and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poetry. Asian American Studies. "Tsering Wangmo Dhompa's MY RICE TASTES LIKE THE LAKE echoes in the mind, mouth, and heart as its strangely calm English phrases settle into measured lines and stanzas. This is serious, beautiful, haunting work a unique expression, in post-modern writing, of a contemporary Buddhist woman in exile, searching for a language capable of spanning her own past, present, and future. 'It is not enough to have one tongue. / It cannot point to everything / and in every direction.'" Norman Fischer."

Download or read book Tastes of Minnesota written by Donna Tabbert Long and published by Big Earth Publishing. This book was released on 2001 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tells the story behind the food, people, and places that have become Minnesota institutions.

Download or read book Pretenders written by Lisi Harrison and published by Poppy. This book was released on 2013-10-01 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three girls, two guys, five secret journals. The five most popular students at Noble High have secrets to hide; secrets they wrote down in their journals. Now one of their own exposes the private entries... I am leaking these because I'm tired and I know you are too. The success bar is too high and pretending has become the only way to reach it. Instagrams are filtered, Facebook profiles are embellished, photos are shopped, reality TV is scripted, body parts get upgraded like software, and even professional athletes are cheating. The things we believe in aren't real. We are pretenders.

Download or read book Pacific Flavours written by Virginia Lee and published by Formac Publishing Company Limited. This book was released on 2008-04-17 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 3rd edition of the ultimate guidebook for an unforgettable culinary tour of British Columbia.

Download or read book Christina s Cookbook written by Christina Orchid and published by Sasquatch Books. This book was released on 2004-01-01 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deeply evocative of the San Juan Islands, the recipes and ingredients ofChristina's Cookbookgive readers a flavorful tour through all of the area's eddies, bays, and gardens. Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic northwest cooking and seafood alike, this colorful cookbook is deliciously entertaining.

Download or read book Gourmet of Another World 1 Anthology written by Li Hongtian and published by BEIJING BOOK CO. INC.. This book was released on with total page 1261 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a fantasy world where martial artists can split mountains and creeks with a wave of their hand and break rivers with a kick, there exists a little restaurant like this. The restaurant isn't large, but it is a place where countless apex existences will rush into. There, you can taste egg-fried rice made from phoenix eggs and dragon blood rice. There, you can drink strong wine brewed from vermillion fruit and water from the fountain of life. There, you can taste the barbecued meat of a ninth grade supreme beast sprinkled with black pepper. What? You want to abduct the chef? That's not going to happen, because there's a tenth grade divine beast, the Hellhound, lying at the entrance. Oh, that chef also has a robotic assistant that killed a ninth grade supreme being with a single hand and a group of crazy women whose stomachs were conquered.

Download or read book Taste the State written by Kevin Mitchell and published by Univ of South Carolina Press. This book was released on 2021-10-12 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmand International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.

Download or read book The Cocktail Lab written by Tony Conigliaro and published by Ten Speed Press. This book was released on 2013-07-16 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: From one of the world's leading authorities on "modernist mixology" comes this revolutionary new approach to drink-making, with more than sixty recipes for wildly creative, genre-bending cocktails. The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn. These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.

Download or read book The Book of Silverberg written by Gardner R. Dozois and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly sixty years, Grandmaster Robert Silverberg has been a significant presence in the world of science fiction. As prolific as he is gifted, Silverberg has amassed a body of work unique both in its richness and its variety. That work has influenced generations of other writers and has enriched the lives of untold numbers of devoted readers. In The Book of Silverberg, editors Gardner Dozois and William Schafer have assembled a tribute anthology fully worthy of the Master himself. The book begins with a pair of affectionate appreciations from Greg Bear and Barry Malzberg, and continues with a series of wonderfully original stories that inhabit and extend some of Silverberg's most memorable creations. In "In Old Pidruid," the late Kage Baker turns to the world of Majipoor in a humorous and moving tale of rivalry and reconciliation. Kristine Kathryn Rusch's "Voyeuristic Tendencies" shows us the world of the 1972 novel Dying Inside from a wholly different perspective. Nancy Kress's "Eaters" provides a bleak and harrowing conclusion to the classic short story "Sundance." In "Silverberg, Satan, and Me or Where I Got the Idea for My Silverberg Story for This Anthology," the incomparable Connie Willis offers what might be the only plausible explanation for the whole Silverberg phenomenon. And elsewhere in the anthology, some of today's most notable writers Mike Resnick, Caitlin R. Kiernan, Elizabeth Bear, James Patrick Kelly, and Tobias S. Buckell ring equally brilliant changes on a number of Silverberg's signature fictions. Funny, tragic, provocative, intelligent and always richly imagined, the stories in The Book of Silverberg are all notable accomplishments in themselves. Together, they comprise an exhilarating and altogether fitting celebration of one of science fiction's indisputable masters.

Download or read book Who the Hell s in It written by Peter Bogdanovich and published by Faber & Faber. This book was released on 2005 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Lillian Gish to Jack Lemmon, Bogdanovich captures brilliantly--in their own words and in his--the work and styles of 26 fascinating Hollywood iconic actors and actresses. 120 photos in text.

Download or read book Phoenix Wright Ace Attorney 3 written by Kenji Kuroda and published by Kodansha America, Incorporated. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ace attorney, Phoenix Wright is at it again, protecting the innocent and helping his friends with his amazing skill as a lawyer. PROPHECY OF MURDER Maya drags Phoenix to see some famous fortune-tellers, and they find themselves in the middle of another murder Could the defendant really have been possessed by a demon of death, as a the prphecy foretold? Or will Franziska von Karma prove she was nothing but a cold-blooded killer? Includes special extras after the story