In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts notably, bacon became some of the most important traditional southern foodstuffs.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts notably, bacon became some of the most important traditional southern foodstuffs.
In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value.
In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomatos rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety.
Journalist Richard Schweid first learned the strange facts of the freshwater eels life from a fisherman in a small Spanish town just south of Valencia.
Most southern cooks will agree with Debbie Moose when she writes, Like a full moon on a warm southern night, buttermilk makes something special happen.
Learn how to grow lovely and fragrant flowers then use them create delicious meals with this beautifully illustrated flower gardening and cooking book.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops.
Fachbuch aus dem Jahr 2022 im Fachbereich Gesundheit - Ernährungswissenschaft, Note: 1,5, , Veranstaltung: Ernährungsberater B-Lizenz, Sprache: Deutsch, Abstract: Die Low-Carb-Diät bzw.
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines.
Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region.
"e;Her first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road"e; The Food NetworkDiscover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries.
In the only Swedish cookbook you'll ever need, Michelin-starred chef Niklas Ekstedt brings the bright, rich flavours of Scandinavia to your home kitchen.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americas favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
