An irresistible compendium of more than two hundred recipes includes a host of tempting cornbread recipes along with such accompaniments as salads, stews, soups, and beans, featuring such dishes as Skillet-Sizzled Buttermilk Cornbread, Chou-Chou's Dallas Hot Stuff Cornbread, Sweet-Savory Cornbread Dressing, and Very Lemony Gorgeous Cornmeal Pound Cake. Original.
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy. Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.) Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. * 48 entries on the development, popularization, and adaptation of each dish * Numerous recipes * Historical photographs of American foods * Recommended reading lists for each chapter
From the experts at Southern Living comes the most comprehensive guide to Southern cooking ever published-the essential source to experience, prepare, and savor the New South cuisine as well as the region's beloved classics. This treasury of Southern cooking showcases recipes with entertaining commentary spotlighting the colorful cultural influences, Southernisms, fiery food debates, and the lighthearted side of Southern cooking. You'll also find helpful tips, menus for strictly Southern occasions, quick inspirations, and Taste of the South features highlighting just what gives a recipe its Southern accent. Discover what the Food staff considers to be their quintessential Southern ingredients, techniques, and equipment. Browse through these pages and find:Over 1,000 tried-and-true favorite Southern recipesMore than 150 full-color mouthwatering imagesValuable cooking pointers throughout that make preparing Southern classics and updated favorites foolproofRecipe banners to help quickly identify types of recipes like family favorite, make ahead, for kids, and moreFood Finds featuring some of the finest eateries the South has to offer, all of them recognized by the magazine's Food and Travel editors
More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!
Author: Crescent Dragonwagon
Publisher: Workman Publishing
Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as: Healthy Mediterranean diet-inspired recipes Spicy Vegetable Couscous Pesto Pasta with Cranberry Beans Smoky Black Bean Burritos Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious. Recipes are high in flavor, low in fat. Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium. Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.
Jeremy Jackson has four goals: Make cornbread one word. Once and for all. Have cornbread named the official bread of the United States. Find a wife. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread. Cornbread is the American bread. The by-the-people-for-the-people bread. So it should be put forth to the people with humor. And a whole lot of butter. The Cornbread Book does just that with recipes for cornbreads, fritters, hush puppies, and biscuits. Cornbreads of the sweet persuasion appear, too, from biscotti to pound cake. And there are yeast breads such as Anadama Batter Bread and Cornmeal Pizza Dough. Don't forget timeless favorites like spoonbread, buttermilk cornbread, and popovers. Not to mention Gospel Buns, Sweet Potato Cupcakes, and Honey Snail (which doesn't come within ten miles of an actual snail). Cornbread doesn't even have to be made with cornmeal. Hominy-Leek Monkey Bread has riced hominy. And Jeremy is as proud as a peacock to have come up with three yeast breads made with flour he milled from popped popcorn (Popcorn White Loaf, Popcorn Pita Bread, and Popcorn Focaccia). In the unlikely event you have any leftover cornbread, Jeremy has recipes for cornbread salad, croutons, and dressing. And if you ever meet Jeremy, he might just sing you "The Cornbread Song" . . .
My little one, lay down your head.It's time to doze, it's time for bed.You tell me, "I'm not sleepy now.""Just try," I say. You ask me, "How?" In this lyrical animal ABC book, a mother tries to tuck her child in for the night by telling him about all the awake animals that are getting sleepy. From antlered Antelope to zzz-ing Zebra, this alphabet of animals becomes an exquisite celebration of language and nature, just right for lulling even the most wide-awake little ones into a cozy, soothing slumber.
The ultimate guide to improving your game—from Canada's most celebrated curler Whether you're stepping into the hack for the first time, looking to improve your delivery or trying to better understand strategy, Curl to Win will help you take your game to the next level. Renowned for his ability to blend the mental and physical aspects of curling as well as his innovative and effective strategies, Russ Howard has written a practical handbook that no curler should be without. Russ draws on his more than three decades of experience as a winning player and coach to explain: Basics—start off on the right foot by picking the right equipment and really understanding how to play the game Delivery—improve your accuracy and consistency with gold-medal techniques and tips Sweeping—sweep effectively by avoiding common mistakes Strategy—form a winning game plan through strategies like making the most of the free guard zone Drills—practise like a pro with Russ's own drills for sweeping, delivery and ice reading Tips and tricks—learn how to match rocks, have a winning mindset, yell "Hurry hard!" and much more Fully illustrated with step-by-step photographs and diagrams, Curl to Win will help you get more out of your game.
Welcome to a safe and secure new world, where beauty is bought and sold, and freedom is the ultimate crime The Registry saved the country from collapse, but stability has come at a price. In this patriotic new America, girls are raised to be brides, sold at auction to the highest bidder. Boys are raised to be soldiers, trained to fight and never question orders. Nearly eighteen, beautiful Mia Morrissey excitedly awaits the beginning of her auction year. But a warning from her married older sister raises dangerous questions. Now, instead of going up on the block, Mia is going to escape to Mexico—and the promise of freedom. All Mia wants is to control her own destiny—a brave and daring choice that will transform her into an enemy of the state, pursued by powerful government agents, ruthless bounty hunters, and a cunning man determined to own her . . . a man who will stop at nothing to get her back.
The Mexicans is a multifaceted portrait of the complex, increasingly turbulent neighbor to our south. It is the story of a country in crisis -- poverty, class tensions, political corruption -- as told through stories of individuals. From Augustín, an honest cop, we learn that many in the Mexican police force use torture as their number-one-crime-solving technique; from Julio Scherer Garcia, a leading newspaper editor, we learn how kidnapping and intimidating phone calls stifle people despite his meager income; we hear from a homosexual teacher wary of bigotry in a land of machismo; and many others. Moving from Mexico City discos to remote Indian towns, Patrick Oster tells of Mexicans whose lives reveal something vital about Mexico, and in doing so, helps to understand why many decide to risk their lives in order to have the opportunity to live in the United States.
Throughout his career Jacques Barzun, author of the New York Times bestseller and National Book Award Finalist From Dawn to Decadence, has always been known as a witty and graceful essayist, one who combines a depth of knowledge and a rare facility with words. Now Michael Murray has carefully selected eighty of Barzun's most inventive, accomplished, and insightful essays, and compiled them in one impressive volume. With subjects ranging from history to baseball to crime novels, A Jacques Barzun Reader is a feast for any reader.
53 Irresistible and Unexpected Recipes to Make in a Waffle Iron
Author: Daniel Shumski
Publisher: Workman Publishing
How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn't? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes. And that's the beauty of being a waffle iron chef--waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater--your child, say--a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac 'n' cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
More Than 100 Recipes for Every Taste and Occasion
Author: Susan Herrmann Loomis
Publisher: Harper Collins
“When it comes to recipes, Ms. Loomis delivers.” —Wall Street Journal Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin cooking school in Normandy, France, and author of Cooking at Home on Rue Tatin, Loomis takes nutritious, delicious nuts beyond the bowl and into appetizers, salads, main courses, and desserts. Nuts in the Kitchen is an omnivore’s delight—a treat for vegetarians, vegans, and health-conscious eaters looking for balanced diets rich in flavor—offering a host of surprising, sophisticated, wonderfully inventive new uses for this delectable, protein-packed ingredient.
Publisher: Society for Promoting Christian Knowledge
This title takes into account Qumran material and Gnostic literature, including the Nag Hammadi texts, chapters on Josephus, the Targums and Apocalyptic as well as material from the Greek tragedians, in order to provide a background to the New Testament.
This debut poetry collection from Rona Jaffe Award winner Ashley M. Jones is an exploration of race, identity, and history through the eyes of a black woman from Alabama. The collection weaves Jones' personal history with the troubled, triumphant, and complicated history of Birmingham, and of Alabama at large.
Bold Flavors for Fresh Ingredients from the Great Outdoors
Author: Ti Adelaide Martin,Tory McPhail
Publisher: Harper Collins
Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark. Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and backcountry, as well as dozens of stunning photographs, proves it. With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream. Looking for something more traditional? Try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion. Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.