Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.
This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments.
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.
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.
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.
While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems.
In this sweeping chronicle of guarana glossy-leaved Amazonian vine packed with more caffeine than any other plantSeth Garfield develops a wide-ranging approach to the history of Brazil itself.
From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery.
Intrepid Kathleen Purvis traveled extensively throughout the South to create this first-ever guide to the regions burgeoning craft-liquor movement, capturing her journey in the creation of six original Liquor Trails.
Recalling childhood visits to her grandmothers house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes for gumbos, jambalayas, and those little something extras known as lagniappe that will put Louisiana taste and hospitality on your table.
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.
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily flour company, teaching people to make biscuits and listening to their stories.
The first guidebook of its kind for the Volunteer State, Farm Fresh Tennessee leads food lovers, families, locals, and tourists on a lively tour of more than 360 farms and farm-related attractions, all open to the public and all visited by Memphis natives Paul and Angela Knipple.
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.
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.
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South.
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of Americas most distinctive cuisines the delicious, inventive fare of the Lowcountry.
