Автор: Curry Название: Gumbo ISBN: 1469621924 ISBN-13(EAN): 9781469621920 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 2508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Recalling childhood visits to her grandmother's 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. ""Gumbo"" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased on the menus of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Would you like to try different kind of food from all around the world?
But you don't enjoy cooking when the preparation of the meals requires too much effort and knowledge, am I right? If yes, do not worry...
"SOUTH AMERICA COOKBOOK" gives you delicious and tasty recipes from some of the most beautiful and fascinating cultures of the continent.
HARDCOVER EDITION
With this guide you can try good recipes from CHILE, traditional dishes with all the flavours and tastes that typically belong to this place. Follow step-by-step the preparation of healthy meals using easy-to-find ingredients and get ready to amaze all your friends with new skills
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Are you ready to make everyone suspicious of your smoked barbecue cookouts? The Perfect outdoors is your backyard so why shouldn't that be where you smoke your barbecue?
Impress your friends and guests with smoked and grilled meat dishes and barbecue that are a flavor bomb of finger-licking, smoky deliciousness with moist, fall-off-the-bone tenderness When you will try the 300 Step-By-Step Easy recipes in this Wood Pellet Cookbook for Beginners, you'll have your entire block smelling of deliciously grilled meats and sweet sauces coming directly from your backyard.
You'll early go from beginner to BBQ master after reading this Cookbook Even if you've never touched a grill before, you'll learn everything there's to understand about barbecuing and smoking the right slab of meat for your family.
You can smoke and grill everything after reading this cookbook Over 300 recipes covering a variety of BBQ, Grilled, and Smoked Meats:
Poultry in all its parts (Chicken, ducks, turkeys, etc)
Red meats including Beef
Rabbits, Alligator, Venson tenderloin
Fish and seafood, and Elk Steaks
Pork and Lamb smoking and Barbecue techniques
Vegetables and fruits
Cold Smoking (Cheese and Eggs)
After reading this Cookbook you will:
Find a temperature guide to help you cook foods to the desired doneness
Know clear and easy-to-understand recipe including preparation time, cooking and smoking time, serving portion, ingredients listed in order of use, nutritional information such as calories, protein, fats, carbohydrates, sugars, fibers, the origin of the recipes - you won't have any questions about what to do.
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Learn the basics and fundamentals of operating a grill, choosing the proper wood, and caring, cleaning, and maintaining your grill for perfect meals
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Master marinating methods and sauces for the first flavorful meats and meals you've ever enjoyed
Host the simplest BBQ cookouts out of all of your friends and family and earn respect as a master griller
Feel confident once you illuminate the grill and put a piece of meat over the flames to cook a tasty and attractive meal
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Автор: Gutierrez Sandra A. Название: Beans and Field Peas: A Savor the South Cookbook ISBN: 1469623951 ISBN-13(EAN): 9781469623955 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 2633.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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. Indeed, all over the world, people rich, poor, or in between rely on legumes, the comforting ""culinary equalizer,"" as Sandra A. Gutierrez succinctly puts it. Her collection of fifty-one recipes shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes. Gutierrez, who delights with culinary history, cultural nuance, and entertaining stories, observes that what has long been a way of life for so many is now trendy. As the farm-to-fork movement has taken off, food lovers are revisiting the heirloom varieties of beans and peas, which are becoming the nutrition-packed darlings of regional farmers, chefs, and home cooks. Celebrating all manner of southern beans and field peas - and explaining the difference between the two - Gutierrez showcases their goodness in dishes as simple as Red Beans and Rice, as contemporary as Mean Bean Burgers with Chipotle Mayo, and as globally influenced as Butter Bean Risotto.
Would you like to try different kind of food from all around the world?
But you don't enjoy cooking when the preparation of the meals requires too much effort and knowledge, am I right? If yes, do not worry...
"SOUTH AMERICAN COOKBOOK" gives you delicious and tasty recipes from some of the most beautiful and fascinating cultures of the continent.
PAPERBACK EDITION
With this guide you can try good recipes from Brazil and Central America, traditional dishes with all the flavours and tastes that typically belong to these places. Follow step-by-step the preparation of healthy meals using easy-to-find ingredients and get ready to amaze all your friends with new skills
This cookbook is suitable for beginners and the recipes you will find are easy to prepare.
What are you waiting for? Go click the "buy" button and
ENJOY "SOUTH AMERICAN COOKBOOK"
Автор: Thomas Head Название: Greens: a Savor the South® cookbook ISBN: 1469626683 ISBN-13(EAN): 9781469626680 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3188.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness.
Автор: Tema Flanagan Название: Corn: a Savor the South® cookbook ISBN: 1469631628 ISBN-13(EAN): 9781469631622 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3326.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round.Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.
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