American Regional Cookery
White Trash Cooking
Paperback ISBN: 1607741873
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.
The Whole Enchilada
Fresh and Nutritious Southwestern Cuisine
Hardcover ISBN: 1455620696
The vibrant colors, earthy ingredients, and glorious aromas of Southwestern cuisine sizzle right off the pages of this cookbook. Recipes include filet of beef with chipotle gravy, pumpkin cornbread, Tex-Mex potato skins, and hibiscus iced tea. The author, raised on a West Texas farm, offers here her fresh take on these popular regional flavors.
Whole Hog BBQ
The Gospel of Carolina Barbecue With Recipes from Skylight Inn & Sam Jones BBQ
Hardcover ISBN: 0399581324
The definitive guide to Carolina-style barbecue from Sam Jones, barbecue scion and third-generation owner of the legendary Skylight Inn in Ayden, North Carolina, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue--until now. In Whole Hog BBQ, Sam Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn--the legendary barbecue spot that Jones's grandfather opened in 1947. Along the way, we come to understand the Jones family's legacy and gain access to coveted recipes from Skylight Inn and Sam Jones BBQ. We get the step-by-step method for Skylight Inn's classic whole hog (serves 180!) and the scaled-down 60-pound version from Sam Jones BBQ, as well as a recipe for the best pork shoulder you've ever had plus other favorites from both restaurants, all adapted for the home kitchen and grill: cornbread, sweet slaw, spare ribs, smoked turkey, fried catfish, the signature burger, and more.
Wine Country Table
With Recipes That Celebrate California's Sustainable Harvest
Hardcover ISBN: 0847865436
Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California. Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.
A Cookbook and Guide to the Cheeses of Wisconsin
1st Edition Paperback ISBN: 0762744898
A celebration of the nation's largest cheesemaking center pays tribute to the diverse cheeses produced throughout Wisconsin, from the familiar cheddar to little-known artisan cheeses, and includes more than one hundred tempting recipes, a history of cheesemaking, suggested wine pairings, cheese trivia and lore, and a source list of cheese retailers. Original.
Wisconsin Supper Clubs
An Old-Fashioned Experience
Hardcover ISBN: 1572841427
Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin that includes beautiful photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant. The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal. Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.
Wisconsin Supper Clubs
Hardcover ISBN: 1572841931
Wisconsin Supper Clubs: Another Round, a sequel to author/photographer Ron Faiola's wildly popular first book on the topic (now in its sixth printing), gives readers a peek inside 50 additional clubs from across the Badger State. Traveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking. In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola’s extensive travels. Despite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past 80 years. The term "supper club" has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs. Wisconsin Supper Clubs: Another Round is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that madeWisconsin Supper Clubs such a hit.
World's Best Street Food
Paperback ISBN: 1760340650
Travel the world from the comfort of your kitchen! From taco carts and noodle stalls to hawker markets and gelaterias, it's on the street that you'll find the heart of a cuisine and its culture. From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years,Lonely Planet's World's Best Street Food is your passport to the planet's freshest, tastiest street-food flavours. Each of the 100 recipes includes easy-to-use instructions, ingredients and mouth-watering photography plus an 'origins' section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a beachside lobster shack in Maine, a hawker market in Singapore or standing at the bar in a Sicilian cafÃ© - to truly give you a flavour of the place. Includes: - AcarajÃ© - Brazil - Arancino - Italy - Arepas - Venezuela - Bakso - Indonesia - Bamboo rice - Taiwan - Banh mi -Vietnam - Baozi - China - Bhelpuri - India - Breakfast burrito - USA - Brik - Tunisia - Bsarra - Morocco - BÃºn cha - Vietnam - Bunny chow - South Africa - Burek - Bosnia & Hercegovina - Ceviche de corvina - Peru - Chicken 65 - India - Chilli crab - Singapore - Chivito al pan - Uruguay - Chole batura - India - ChoripÃ¡n - Argentina - Cicchetti - Italy - Cocktel de CamarÃ³n - Mexico - Conch - Bahamas - Cornish pasty - England - Currywurst - Germany - Elote - Mexico - Falafel - Israel - Fuul mudammas - Egypt - Garnaches - Belize - Gimbap - South Korea - GÃ¶zleme - Turkey - Gyros - Greece - Hainanese chicken rice - Malaysia & Singapore - Hollandse Nieuwe haring - The Netherlands - Hot dog - USA - Jerked pork - Jamaica &Caribbean Islands - Juane - Peru - Kati roll - India - Kelewele - Ghana - Khao soi - Thailand - Knish - USA - Kuaytiaw - Thailand - Kushari - Egypt - LÃ¡ngos - Hungary - Maine lobster roll - USA - Mangue verte - Senegal - Meat pie - Australia - Mohinga - Myanmar (Burma) - Murtabak - Malaysia &Singapore - Otak-otak - Singapore, Malaysia & Indonesia - Oyster cake - Hong Kong - Pane, Panelle e CrocchÃ¨ - Italy - Pastizzi - Malta - Peso pizza - Cuba - Phat kaphrao - Thailand - Phat thai - Thailand - Pho - Vietnam - Pierogi - Poland - Pizza al taglio - Italy - Poisson cru - French Polynesia - Poutine - Canada - Pupusa - El Salvador - Red red - Ghana - Roasted chestnuts - Europe - Sabih - Israel - Samsas - Central Asia - Sarawak laksa - Malaysia - Sfiha - Lebanon - Som tam - Thailand - Spring roll - China - Stinky tofu - Taiwan - Takoyaki - Japan - Tamale - Mexico - Tea eggs - Taiwan & China - Walkie-talkies - South Africa - Yangrou chuan - China - Zapiekanka - Poland About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)
Paperback ISBN: 0385342616
"It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and hewill grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Marcus Samuelsson was only three years old when he, his mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later, they were welcomed into a loving middle-class white family in Gothenburg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up. Yes, Chef chronicles Marcus Samuelsson's remarkable journey from Helga's humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson's career of "chasing flavors," as he calls it, had only just begun--in the intervening years, there have been White House State dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room--a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures as a man--the price of ambition, in human terms--and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors--one man's struggle to find a place for himself in the kitchen, and in the world"--