Download or read book Martha s American Food written by Martha Stewart and published by Clarkson Potter. This book was released on 2012-04-24 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.
Download or read book Celebration of American Food written by Geraldine Schremp and published by Fulcrum Group. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebration of American Food explores the profound impact of various immigrant groups on American cuisine, delving into the regional variations that reflect the diversity of our tastes. In addition, the book traces the creation of cooking and kitchen tools including the stove, the icebox, the microwave oven and the electric bread baker. Also featured are fads and fancies throughout the ages, from hamburger stands in the 1920s to TV dinners in the 1950s, from cooking out of cans in the 1960s to the ethnic diversity and natural food trends of the 1980s and 1990s. Packed with fascinating facts and generous detail, Celebration of American Food is a grand banquet of American culinary history.
Download or read book A Taste for All Seasons written by David Paul Larousse and published by . This book was released on 1990 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book We Gather Together written by Theodore Carl Humphrey and published by . This book was released on 1991 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is about gatherings and food and about how people come together to create meaningful bonds. Discusses the role of foods and the bahaviors associated with those foods in such festive events as clambakes, barbecues, birthday parties, Seders, Halloween, and Old Folks Days, among others. Contains recipes.
Download or read book Edible written by Tracey Ryder and published by John Wiley & Sons. This book was released on 2010-04-19 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gorgeous full-color celebration of North America's local food heroes and traditions. Offers profiles of farmers, artisans, chefs, and organizations that are making a difference, and shares eighty seasonal recipes that highlight the very best local foods across the country.
Download or read book The Best Recipes From America s Food Festivals written by James O. Fraioli and published by Penguin. This book was released on 2007-09-04 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 200 blue-ribbon winning homemade dishes from across the country. Americans love to celebrate and share their unique and delicious regional culinary specialties- from Maine lobsters to Gilroy garlic to Texas barbeque to Idaho mashed potatoes. Now, award- winning chef and food journalist James Fraioli has culled the best recipes from the finest food festivals across the United States to delight and inspire cooks everywhere of every level. The wide range of recipes included here are all simple to make, with basic, easy-to-find ingredients. Complete with photographs and featuring a delightful portrait of the festivals themselves, this one- of-a-kind cookbook is certain to satisfy food lovers.
Download or read book American Macrobiotic Cuisine written by Meredith McCarty and published by Penguin. This book was released on 1996 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dispelling the mystery that surrounds macrobiotic cooking, this resource shows how a macrobiotic diet--based upon local fresh vegetables and other easy-to-find ingredients--can include everything from French Onion Soup and Green Corn Tamale to Lemon-Lime Pudding Pie and Ginger Cookies. 94 illustrations.
Download or read book Jubilee written by Toni Tipton-Martin and published by Clarkson Potter. This book was released on 2019-11-05 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste
Download or read book Food Festival written by Alice M. Geffen and published by Pantheon. This book was released on 1986 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Eating is in : everything from haute cuisine to diner chic. But the best place to find the heart and soul of American cooking is still in the hundreds of local, year-round food festivals that are as American as fresh-caught Maine lobster or fiery Louisiana jambalaya. 'Food Festival!' is the first complete introduction to the sights, sounds, doings, and good eats of these colorful celebrations. It combines : complete introductions to 58 of the country's most enjoyable festivals with a wide-ranging collection of over 130 recipes. This delicious tour of everything from legendary Lexington, North Carolina barbecue to fresh Ipswich, Massachusetts strawberry shortcake includes : a brief history of each festival ; vivid, you-are-there descriptions of the major events ; important travel tips (with general directions, dates, times, and ticket information ) ; a savory selection of fully tested recipes (including everything from Maple Baked Ham to Crawfish Etouffé). 'Food Festival!' is the ultimate companion to the wide-open world of American eating."--
Download or read book Jewish American Food Culture written by Jonathan Deutsch and published by U of Nebraska Press. This book was released on 2009-10-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Download or read book The Best Recipes from America s Food Festivals written by James O. Fraioli (Cookbook author) and published by . This book was released on 2007 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 200 blue-ribbon winning homemade dishes from across the country. Americans love to celebrate and share their unique and delicious regional culinary specialties- from Maine lobsters to Gilroy garlic to Texas barbeque to Idaho mashed potatoes. Now, award- winning chef and food journalist James Fraioli has culled the best recipes from the finest food festivals across the United States to delight and inspire cooks everywhere of every level. The wide range of recipes included here are all simple to make, with basic, easy-to-find ingredients. Complete with photographs and featuring a delightful portrait of the festivals themselves, this one- of-a-kind cookbook is certain to satisfy food lovers.
Download or read book A Revolution in Eating written by James E. McWilliams and published by Columbia University Press. This book was released on 2005 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of food in the United States.
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Download or read book Latino Cuisine and Its Influence on American Foods written by Jean Ford and published by . This book was released on 2006 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tells about America's migrant farmworkers, the realities they live, and the struggles they face. This book also tells about the history of American agriculture, how farmworkers have fought for greater rights, and how Latinos are influencing American economics, politics, and culture today.
Download or read book Soul Food written by Adrian Miller and published by UNC Press Books. This book was released on 2013-08-15 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Download or read book Carla Hall s Soul Food written by Carla Hall and published by HarperCollins. This book was released on 2018-10-23 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of. Recipes include: Cracked Shrimp with Comeback Sauce Ghanaian Peanut Beef Stew with Onions and Celery Caribbean Smothered Chicken with Coconut, Lime, and Chiles Roasted Cauliflower with Raisins and Lemon-Pepper Millet Field Peas with Country Ham Chunky Tomato Soup with Roasted Okra Rounds Sweet Potato Pudding with Clementines Poured Caramel Cake With Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake. Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.
Download or read book Sweet Home Caf Cookbook written by NMAAHC and published by Smithsonian Institution. This book was released on 2018-10-23 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
