Table of content* Red Flannel Hash* Corned Beef Hash* Little Rooster's Cafe Corned Beef Hash* Corned Beef Hash With Fried or Poached Egg* CRoast Beef Hash* Roast Beef Hash* Kevin's Best Corned Beef* Hash* N. Y. C. Corned Beef and Cabbage* Crock Pot Corned Beef Dinner* Fresh Corn Salsa Frittata With Hash Brown Crust* Corned Beef Hash* St. Patty's Day Corned Beef* Vegan Hacienda Hash* Corned Beef and Cabbage in Guinness* corned beef and cabbage* Glorified Hash* Lennie's Corned Beef Dinner* Red Curry Beef Stew* Corned Beef Hash and Eggs* Crock Pot Apple and Brown Sugar Corned Beef* Filipino Corned Beef Hash over Rice
In Tom Seymour's Maine, the author brings to life fascinating vignettes from Maine's colorful past. From early life in the vast Maine woods to favorite recipes of coastal residents, the book is fast-moving and spellbinding from start to finish. Experience the tension as Maine residents evacuate their homes during the British Invasion of 1814. Learn how to prepare bean-hole-beans and fall in love with some wonderful Maine old-timers.
The author celebrates New England cooking styles with 917 recipes that incorporate both traditional Yankee cuisine and the other ethnic and cooking styles that have enriched the region's culinary history, encompassing everything from blueberry pancakes to salt-meadow lamb and beyond. Reprint.
Since 1941, O’Rourke’s Diner has been a beloved eatery and a second home to generations of Middletown families, Wesleyan students, and diners from all over the Connecticut River Valley. Capturing the magic of the diner itself—classic, hip, eclectic, and full of positive energy—Breakfast at O’Rourke’s is a trove of hearty gourmet recipes from one of Connecticut’s most beloved diners. The book features menus for twenty-three complete O’Rourke’s breakfasts and over eighty recipes, including Irish Soda Bread, Eggs Galway, Bread Pudding French Toast with Caramel Sauce, Firecracker Omelet, Breakfast Cheesecake, Pumpkin Brie Quiche, and Red Flannel Hash. Each main dish is paired with a side, baked good, and sauce—so that cooks at home can recreate their favorite O’Rourke’s brunch. The book is lavishly illustrated with over fifty photographs from food photographer Tom Hopkins, and includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.
Australian Food from Bland to Brilliant, with Recipes Old and New
Author: John Newton
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think even though our chefs are hailed as some of the best in the world.
In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.
The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
Classic Yankee Cooking in the Shadow of Faneuil Hall
Author: Jane Stern
Publisher: Thomas Nelson
No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread. Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons. The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in New England and throughout the country. Other books in the series include El Charro Café Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard Cookbook (from Key West, Florida).
A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers
Author: Eric D. Lehman
Publisher: Arcadia Publishing
Category: Social Science
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
In personal stories, evocative photographs, and recipes that are purposefully simple and designed for the home cook, Chef Kirsten Dixon and her family share fresh, rustic cuisine offering friendship, communicating passion, and bringing comfort and delight to the table. This recipe collection represents the cuisine at Tutka Bay Lodge, the Dixons’ seaside lodge nestled within the curve of a quiet cove at the entrance to Tutka Bay, a deep seven-mile fjord in Kachemak Bay, Alaska. In oldworld tradition, Kirsten Dixon’s family works together to craft a lifestyle that centers around three themes: the natural world, their culinary lives, and living a life of adventure. The cookbook is organized by sections for breakfast, lunch, appetizers, dinner, and the Cooking School at Tutka Bay. Among the one hundred recipes are Brioche Doughnuts with Cider Black Currant Marmalade, Hot-Smoked Salmon Croquettes, Grilled Oysters with Salmon Bacon and Pernod, Braised Short Rib Ravioli, and Wild Berry Chocolate Shortcake. “Seafood is the star of our cuisine here, as it should be. We certainly serve our share of ocean-caught salmon throughout the entire summer season. Halibut, cod, rockfish, shrimp, and crab also are served nearly daily. We are never too far from the garden in our cooking and many of our recipes include fresh-picked herbs or vegetables that grow well in Alaska. In addition, the wild berries, herbs, mushrooms, and sea vegetables inspire us to remember where on the Earth we live and how lucky we are,” Kirsten says.
Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe served at Antoine's Restaurant in New Orleans to Mrs. Hines's own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike. Featuring a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.
We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar... In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste – and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut roulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen – and you'll never be bored of leftovers again.
More Than 500 One Pot Recipes for Easy, Flavorful Meals
Author: Media Adams
Publisher: Simon and Schuster
Delicious one pot recipes your whole family will love! Cooking great-tasting, healthy meals doesn't have to be a hassle! Featuring more than 500 simple, no-mess recipes, this cookbook shows you how to create delicious meals using just one cooking vessel. From breakfast favorites to irresistible desserts, each recipe is easy to prepare and even quicker to clean up. With hundreds of tasty one pot dishes right at your fingertips, you will find something that will satisfy everyone's taste buds, including: Baked French Toast with Toasted-Pecan Maple Syrup Macadamia and Avocado Chicken Salad Chipotle Black Bean Quesadilla Honey-Mustard BBQ Chicken Sandwiches Salisbury Steak in Onion Gravy Creamy Coconut Rice Pudding Complete with step-by-step instructions and helpful tips, The Big Book of One Pot Recipes has everything you need to create wholesome meals--without spending all day in the kitchen!
Marjorie Standish is an iconic figure in the world of traditional New England cooking, known for her popular column, “Cooking Down East” for the Maine Sunday Telegram. She emphasized simple, but good recipes, that could be made with ingredients that can be found in most pantries. Sandra Oliver, Maine’s modern-day Marjorie Standish, offers a carefully curated selection of the very best recipes from Standish’s cookbooks. Presented in a retro-inspired, elegantly designed gift package, with notes and anecdotes to put Standish’s recipes in context with current wisdom, it is sure to become the new classic in traditional cooking.