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a97406016 matches 986 work(s)
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Hardcover:
9780307464897 | Clarkson Potter, October 25, 2016, cover price $35.00
Product Description: If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes...read more
Paperback:
9780848747770 | Oxmoor House, October 25, 2016, cover price $24.95 | About this edition: If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it.
Southern food is Americaâs quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shieldsâs turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredientsârice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrusâemerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Â
Hardcover:
9780226141114 | Univ of Chicago Pr, March 23, 2015, cover price $30.00 | About this edition: Southern food is Americaâs quintessential cuisine.
Paperback:
9780226422022, titled "Southern Provisions: The Creation and Revival of a Cuisine" | Reprint edition (Univ of Chicago Pr, October 26, 2016), cover price $19.00 | also contains Southern Provisions: The Creation and Revival of a Cuisine
Paperback:
9780226422022 | Reprint edition (Univ of Chicago Pr, October 26, 2016), cover price $19.00 | also contains Southern Provisions: The Creation & Revival of a Cuisine
Hardcover:
9780399578007 | Ten Speed Pr, October 18, 2016, cover price $35.00
Hardcover:
9780062244734, titled "Guy Fieri Family Food: 125 Real-deal Recipes: Kitchen Tested, Home Approved" | William Morrow Cookbooks, October 11, 2016, cover price $29.99
Hardcover:
9780848745370 | Oxmoor House, October 11, 2016, cover price $29.95
Hardcover:
9781681624617 | 2 lam edition (Turner Pub Co, October 4, 2016), cover price $34.95
Paperback:
9781681624600 | 2 edition (Turner Pub Co, October 4, 2016), cover price $19.95
9781557880901 | Hp Books, May 1, 1994, cover price $17.00 | About this edition: Provides techniques for preparing quesadillas, salsas, chilis and tamales in addition to a full range of Southwestern recipes for appetizers, soups, vegetables, breads, and desserts
Paperback:
9780062322814 | Reprint edition (Amistad Pr, October 4, 2016), cover price $20.00
Hardcover:
9781455584710 | Grand Central Life & Style, October 4, 2016, cover price $40.00
Hardcover:
9781607746874 | Ten Speed Pr, September 20, 2016, cover price $40.00
Hardcover:
9781940352695 | Americas Test Kitchen, October 4, 2016, cover price $45.00
Hardcover:
9781607748465 | Ten Speed Pr, September 27, 2016, cover price $40.00
Hardcover:
9781607747369 | Ten Speed Pr, September 13, 2016, cover price $30.00
Hardcover:
9781943366040 | St Lynns Pr, September 15, 2016, cover price $21.95
Hardcover:
9781607748991 | Ten Speed Pr, September 13, 2016, cover price $40.00
Hardcover:
9781469630113 | Univ of North Carolina Pr, September 9, 2016, cover price $19.00
Hardcover:
9781469630090 | Univ of North Carolina Pr, September 9, 2016, cover price $20.00
Hardcover:
9781943016068 | Paula Deen Ventures, September 6, 2016, cover price $28.95
Product Description: When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray. Her specialty is biscuits, slathered with butter and homemade jam, piled high with fried chicken and bread-and-butter pickles, or country ham and an over-easy egg...read more
Hardcover:
9781632170613 | Sasquatch Books, September 6, 2016, cover price $24.95 | About this edition: When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray.
Paperback:
9780848745851 | Oxmoor House, September 6, 2016, cover price $24.95
Hardcover:
9781469629124 | Univ of North Carolina Pr, September 6, 2016, cover price $30.00
Product Description: Explore Hattieâs Restaurant, from a tiny store-front venture to an iconic symbol of the Saratoga Springs community Hattieâs Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattieâs Chicken Shack...read more
Hardcover:
9781581573466 | Countryman Pr, August 30, 2016, cover price $27.95 | About this edition: Explore Hattieâs Restaurant, from a tiny store-front venture to an iconic symbol of the Saratoga Springs community Hattieâs Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattieâs Chicken Shack.
Product Description: Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South...read more
Hardcover:
9780804186742 | Clarkson Potter, August 30, 2016, cover price $32.50 | About this edition: Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.
Product Description: A James Beard Award-winning chef tells the story of Seattleâs popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years. Now available in paperback, Lark is John Sundstromâs culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine...read more
Paperback:
9781632170705 | Sasquatch Books, August 23, 2016, cover price $29.95 | About this edition: A James Beard Award-winning chef tells the story of Seattleâs popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years.
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