Peppered with authentic 19th century photographs, Log Cabin Cooking is smothered with old-time recipes, kitchen proverbs, even a pinch of proper pioneer etiquette Make-do recipes include Leather Britches, Ash Cake and Portable Soup, using the ingredients available to settlers 150 years ago Other goodies: hand-dipped candle making, soup warnings, molasses taffy, faux foods, zucchini clarinet and ginger beer
This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agricultureand his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Countryfeaturing soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and moreinclude wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.
In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:- The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing. - The feasts of summer--garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna's mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church's shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream. - The harvest of fall--a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously "different" taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner. - The hearty fare of winter--holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire. The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman--her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.
Provides the basics of how to dice an onion or cut up a chicken; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon; explains why one method or ingredient is better than another; and rates kitchen equipment
A huge compilation of delectable barbecue dishes features more than 580 recipes, along with fifty grilling techniques, party ideas, full-color photographs, instruction in the techniques of Southern barbecue, and "Pit Stops" that describe some of the region's most famous roadside barbecue eateries. Original. 35,000 first printing.
The most tasteful text to come out of the White House in the last 100 years, The White Cookbook arrives just in time for the 1996 presidential election. The original 19th-century American standard (first sold through the Sears Roebuck catalog), this edition has been modified for today's tastes and health and time constraints.
This ultimate comfort food cookbook (Carolyn Wells, executive director of Kansas City Barbecue Society) discloses a secret recipe for Best Ribs in America--just one of 113 recipes inspired by America's down-home eateries. These represent the best of the best recipes that the award-winning restaurateur has collected over 25 years. Full color.
San Francisco is a city of neighborhoods where fine dining is part of everyday life. Savoring San Francisco 2 gathers recipes from over 100 of the city's favorite cafes, bistros, grills, and other eateries, ranging from chic hotel establishments and elegant four-star restaurants to tiny storefront eateries. The recipes come from nationally acclaimed chefs and include simple, ethnic dishes, Asian fusion cuisine, fresh local favorites, and everything in between. You'll find photographs and essays on 12 neighborhoods with a map and listings of restaurants by location and specialty, as well as special sections on farmers' markets, traditional San Francisco cuisine, and where to find specialties and classic California ingredients, among many other topics. From appetizers to desserts, including a variety of meats, poultry, fish, and vegetarian offerings, this unique cookbook and indispensable guide brings to life one of the world's most exciting food cities for tourists and locals alike