par
Reese, Krista.
Numéro de rayon préféré
641.5975
Date de publication
2010
Résumé
<DIV>Atlanta is a city of contradictions-a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola. Features recipes from 56 of the best restaurants, including Watershed, Mary Mac's Tea Room, Babette's Café, Gravity Pub, Horseradish Grill, Wisteria, Busy Bee's Café, The Pecan, and Cakes & Ale.</div>
Format :
Ressources électroniques
Pertinence:
0.0811
par
Scaggs, Deirdre A.
Numéro de rayon préféré
641.5975
Date de publication
2013
Résumé
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritte
Format :
Ressources électroniques
Pertinence:
0.0707
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par
Burns, LaMont.
Numéro de rayon préféré
641.5975
Date de publication
2014
Résumé
LaMont Burns is a renowned chef, restaurateur, and television personality.But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks of the Old South.She passed on her recipes, secrets, techniques, and love of southern cuisine to her daughter Aussibelle who in turn shared them with her daughter (LaMont's mother), Thelma.Here are those original, heirloom recipes and secrets of sauces
Format :
Ressources électroniques
Pertinence:
0.0680
par
Walter, Eugene.
Numéro de rayon préféré
641.5975
Date de publication
2011
Résumé
A southern Renaissance man, Eugene Walter (1921-1998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage.Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook i
Format :
Ressources électroniques
Pertinence:
0.0598
par
Herrick, Holly.
Numéro de rayon préféré
641.8652
Date de publication
2011
Résumé
<DIV>Filled with sweet and savory recipes for marvelous little pies, <I>Tart Love </I>is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.</div>
Format :
Ressources électroniques
Pertinence:
0.0460
par
Garratt, Nicky.
Numéro de rayon préféré
TX837
Date de publication
2013
Résumé
Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save
Format :
Ressources électroniques
Pertinence:
0.0432
par
Dupree, Nathalie.
Numéro de rayon préféré
641.815
Date de publication
2011
Résumé
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits-a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive
Format :
Ressources électroniques
Pertinence:
0.0432
par
Farmer, James.
Numéro de rayon préféré
641.5975
Date de publication
2013
Résumé
New twists on traditional Southern favorites. Southern food is more than cornbread, biscuits, and fried chicken. James Farmer revamps the menu with his own twists on traditional Southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum and Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer's dishes are updated for today's lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods, all using what is fresh and best, gleaned from the land and garden and steeped in heritage. James T. Fa
Format :
Ressources électroniques
Pertinence:
0.0408
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