Cook s Country Eats Local

Cook s Country Eats Local Author Cook's Country
ISBN-10 9781940352299
Release 2015-08-11
Pages 320
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150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed. From the Trade Paperback edition.



Cook s Country Best Lost Suppers

Cook s Country Best Lost Suppers Author America's Test Kitchen (Firm)
ISBN-10 1933615443
Release 2009
Pages 210
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Features dinner recipes that celebrate old Americana through viewer submissions of family classics that have passed down through the generations.



From Our Grandmothers Kitchens

From Our Grandmothers  Kitchens Author Cook's Country Magazine
ISBN-10 193361580X
Release 2011
Pages 214
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Whether it was a one-of-a-kind, soul-warming meal your grandmother used to make especially for you or a slice of deliciously spiced bread you tasted somewhere halfway around the globe, food has always been so much more than the food itself--it's a memory. What we ate, and when and where we ate it, becomes interwoven with who we are and where we come from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country Magazine asked its readers to submit their favorite recipes and the stories behind them. Family favorites for cookies and pies, casseroles and and special-occasion suppers, old-fashioned breads, and even preserves and pickles, all came pouring in. From the over one thousand submissions, our team tested and perfected the best to present here, in From Our Grandmothers' Kitchens.



Cook It in Cast Iron

Cook It in Cast Iron Author America's Test Kitchen
ISBN-10 9781940352480
Release 2016-02
Pages 304
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Learn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.



Southern Routes

Southern Routes Author Ben Vaughn
ISBN-10 9780718011635
Release 2015-09-15
Pages 288
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In most of Ben’s experiences the humble Southern chefs share their long protected family recipes, but it’s not an adventure if everyone cooperates. Some of these institutions guard their recipes like members of the family. To the untrained eater, the secret ingredients it takes to create such an iconic dish would remain a bewitching mystery without the original formula. However, Ben’s journey and mission is to deliver the most amazing 100 Southern recipes. With his charm and ability in the kitchen, Ben acquired each recipe–one way or another. If he was unable to get the recipe directly from the source, Ben replicated it himself, only having tasted the dish. After deciphering the exact mix of ingredients, Ben’s recipe was put to the test when the recipe gatekeeper gave him the thumbs up. From iconic Southern kitchens all throughout the Delta—such as Mat & Naddies and Carlos and Rocky’s in New Orleans; Our Way Café in Decatur, Georgia; McMel’s, City Café, Dipsy Doodle, and Wendell Smith’s Restaurant in Tennessee; and Martha’s Menu in Mississippi—experience the real recipes, real people, and real stories as Ben journeys through the South exploring Southern Routes.



One Pan Wonders

One Pan Wonders Author Cook's Country
ISBN-10 9781940352848
Release 2016-12-27
Pages 336
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In One-Pan Wonders, you will discover over 130 meticulously tested recipes that deliver fresh, fuss-free meals from a single vessel. These recipes been tailored to highlight each vessel's strengths, from imparting a deep, flavorful sear on chicken breasts to roasting a turkey breast above bread stuffing to turning out supremely tender slow-cooked beef. And each recipe is engineered to ensure every component of the meals turns out perfectly cooked and ready to eat at the same time. The result? An authoritative resource for preparing simple yet satisfying meals seven days a week. When you think about cooking dinner, multiple pots and pans and a lot of multitasking (and cleanup) are probably quick to come to mind. Even a simple meal of chicken and a vegetable can require use of one pan for the chicken and another for the side dish. With this in mind, we set out to streamline dinner with a fresh, modern collection of recipes make the most of your Dutch oven, sheet pan, skillet, roasting pan, casserole dish, and slow cooker to deliver dinner using just one pot (no cheating!) and a minimum of hands-on time. These recipes simplify meal prep, but that doesn't mean we've sacrificed flavor. From Skillet Spanikopita to Sheet Pan Beef Fajitas to Indian-Style Vegetable Curry, we narrowed our ingredient lists to focus on delivering bold, fresh taste in every dish. Each recipe was tested (and re-tested) with the home cook in mind, and only the most flavorful meals made it onto these pages.



The Complete America s Test Kitchen TV Show Cookbook 2001 2016

The Complete America s Test Kitchen TV Show Cookbook 2001 2016 Author America's Test Kitchen
ISBN-10 9781940352350
Release 2015-10
Pages 1032
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"Every recipe from the hit TV show with product ratings and a look behind the scenes"--Jacket.



Into the Wild

Into the Wild Author Jon Krakauer
ISBN-10 9780330469982
Release 2011-07-06
Pages 320
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By examining the true story of Chris McCandless, a young man, who in 1992 walked deep into the Alaskan wilderness and whose SOS note and emaciated corpse were found four months later, internationally bestselling author Jon Krakauer explores the obsession which leads some people to explore the outer limits of self, leave civilization behind and seek enlightenment through solitude and contact with nature. 'an astonishingly gifted writer: his account of 'Alex Supertramp' is powerfully dramatic, eliciting sympathy for both the idealistic, anti-consumerist boy - and his parents' Guardian 'a compelling tale of tragic idealism' The Times



Buxton Hall Barbecue s Book of Smoke

Buxton Hall Barbecue s Book of Smoke Author Elliott Moss
ISBN-10 9780760349700
Release 2016-10-01
Pages 208
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Named one of bon appetit's 10 America's Best New Restaurants 2016! Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.



Buttermilk and Bible Burgers

Buttermilk and Bible Burgers Author Fred W. Sauceman
ISBN-10 0881464791
Release 2014
Pages 195
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In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one persons affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, BUTTERMILK AND BIBLE BURGERS is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk, and shares recipes.



I m Judging You

I m Judging You Author Luvvie Ajayi
ISBN-10 9781627796071
Release 2016-09-13
Pages 224
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"A truth-riot of a book!"—Shonda Rhimes New York Times Bestseller #1 Washington Post Bestseller Redbook “20 Books By Women You Must Read this Fall” GoodHousekeeping.com “17 New Best New Books to Read This Fall” BookRiot “100 Must-Read Hilarious Books” Goodreads Choice Awards Nominee Now in development with "Shondaland" and ABC Signature Studios as cable television series Comedian, activist, and hugely popular culture blogger at AwesomelyLuvvie.com, Luvvie Ajayi, serves up necessary advice for the masses in this hilarious book of essays With over 500,000 readers a month at her enormously popular blog, AwesomelyLuvvie.com, Luvvie Ajayi is a go-to source for smart takes on pop culture. I'm Judging You is her debut book of humorous essays that dissects our cultural obsessions and calls out bad behavior in our increasingly digital, connected lives. It passes on lessons and side-eyes on life, social media, culture, and fame, from addressing those terrible friends we all have to serious discussions of race and media representation to what to do about your fool cousin sharing casket pictures from Grandma's wake on Facebook. With a lighthearted, razor sharp wit and a unique perspective, I'm Judging You is the handbook the world needs, doling out the hard truths and a road map for bringing some "act right" into our lives, social media, and popular culture. It is the Do-Better Manual.



The Truck Food Cookbook

The Truck Food Cookbook Author John T Edge
ISBN-10 9780761171188
Release 2012-05-08
Pages 304
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It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more. John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food.



Back Home with the Neelys

Back Home with the Neelys Author Pat Neely
ISBN-10 9780307961334
Release 2014
Pages 209
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The hosts of the Food Network series "Down Home with the Neelys" offer traditional family-inspired Southern recipes, including such options as bourbon French toast, crunchy fried okra, and Mama Rena's Brunswick stew.



Junior s Home Cooking

Junior s Home Cooking Author Alan Rosen
ISBN-10 1600859038
Release 2013
Pages 268
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Collects recipes from the New York restaurant, including planked salmon caesar salad, New York cheese steak, oven-braised short ribs, chestnut stuffing, and the establishment's famous cheesecake.



Bacon Freak

Bacon Freak Author Rocco Loosbrock
ISBN-10 1454918519
Release 2016-11-01
Pages 196
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Bacon Freak has been writing in one form or another for most of life. You can find so many inspiration from Bacon Freak also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Bacon Freak book for free.



The Cook s Bible

The Cook s Bible Author Christopher Kimball
ISBN-10 0316493716
Release 1996-10-01
Pages 464
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The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.



James Beard s All American Eats

James Beard s All American Eats Author James Beard Foundation
ISBN-10 9780847847464
Release 2016-02-08
Pages 272
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The renowned James Beard Foundation chooses the greatest of America's homegrown eateries and presents recipes for their craveworthy foods. Every town has one: a humble restaurant serving up soul-satisfying food, a place that pulls the whole community together. Maybe it's in a cinderblock shack or a clapboard house, but it's the kind of place you take for granted--until you leave town and an uncontrollable craving takes over. These are America's Classics--local eateries recognized by the James Beard Foundation as timeless institutions within their communities. This cookbook brings together eighty of their recipes so the home cook can re-create such regional favorites as St. Elmo's Crab Mac and Cheese, The Shed's Red Chile Enchiladas, Aunt Carrie's Indian Pudding, Bowens Island Frogmore Stew, Totonno's White Clam Pizza, Camp Washington's Cincinnati Chili, and Gott's Roadside Cheeseburger (with the secret sauce!). Just as good as the food are the inspiring tales behind these mom-and-pops, told in oral histories: how an immigrant grandfather turned an heirloom dish into a booming business, or how a vengeful lover's recipe for spicy fried chicken earned a cult following. James Beard's All-American Eats is a tribute to the local treasures and unsung heroes of true American cooking, as well as a collection of recipes for craveable classic dishes.