Genre : Cooking
Publisher : Knopf
ISBN_10 : 9780307538871
Copyright Year : 2011-03-22
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File Download : 464
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Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.

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Genre : Cooking
Publisher : Taunton Press
ISBN_10 : 9781561587285
Copyright Year : 2004
File Format : All Formats
File Download : 234
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A collection of two hundred all-American recipes includes delicious creations from some of America's top chefs, all of them easy to prepare successfully with the help of step-by-step instructions, time-saving tips, preparation and serving advice, recipe variations, and 380 color photographs. 50,000 first printing.

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πŸ“’ It S All American Food by David Rosengarten

Genre : Cooking
Publisher : Little, Brown
ISBN_10 : 9780316068918
Copyright Year : 2009-02-28
File Format : All Formats
File Download : 512
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This volume features the best recipes for more than 400 new American classics.

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Genre : Cooking
Publisher : ABC-CLIO
ISBN_10 : 9780313387111
Copyright Year : 2013
File Format : All Formats
File Download : 188
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Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.

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Genre : Cooking
Publisher : Knopf
ISBN_10 : UOM:39015053172519
Copyright Year : 1998-09-08
File Format : All Formats
File Download : 544
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Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws

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πŸ“’ Jubilee by Toni Tipton-Martin

Genre : Cooking
Publisher : Clarkson Potter
ISBN_10 : 9781524761745
Copyright Year : 2019-11-05
File Format : All Formats
File Download : 320
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Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times β€’ Bon AppΓ©tit β€’ Eater β€’ Food & Wine β€’ Kitchn β€’ Chowhound Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

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πŸ“’ Bluephies by Bill Horzuesky

Genre : Cooking, American
Publisher :
ISBN_10 : 0976145014
Copyright Year : 2005
File Format : All Formats
File Download : 138
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πŸ“’ Cooking For Profit by Jessup Whitehead

Genre : Cooking, American
Publisher :
ISBN_10 : NYPL:33433082252572
Copyright Year : 1886
File Format : All Formats
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Genre : Cooking
Publisher : B&R Samizdat Express
ISBN_10 : 9781455388493
Copyright Year : 2018-03-01
File Format : All Formats
File Download : 109
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THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE. "As this treatise is calculated for the improvement of the rising generation of _Females_ in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives..."

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Genre : Cooking
Publisher : Knopf
ISBN_10 : 9780307267597
Copyright Year : 2010
File Format : All Formats
File Download : 387
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A celebration of Jewish cuisine in Paris, Alsace and the Loire Valley describes the author's visits to regional marketplaces and home kitchens, where she discovered thriving Jewish-French culinary traditions shaped by centuries of international influence. By the James Beard Award-winning author of Jewish Cooking in America.

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