The Alabama Heritage Cookbook
Author | : Katherine Durham |
Publisher | : |
Total Pages | : 164 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 9780961286811 |
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Author | : Katherine Durham |
Publisher | : |
Total Pages | : 164 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 9780961286811 |
Author | : Carolyn Quick Tillery |
Publisher | : Citadel Press |
Total Pages | : 228 |
Release | : 2005-01-01 |
Genre | : Cooking |
ISBN | : 9780806526775 |
Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.
Author | : Grace Club Auxiliary |
Publisher | : Junior League of Huntsville |
Total Pages | : 0 |
Release | : 1967 |
Genre | : Alabama |
ISBN | : 9780961811303 |
These time-tested southern recipes reflect the social and historic aspects of the region. With easy-to-read recipes and menu suggestions, the book features illustrations and vignettes of Huntsville life from antebellum days up to the space and rocket age. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
Author | : |
Publisher | : |
Total Pages | : 153 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : |
Author | : Sean Brock |
Publisher | : Artisan |
Total Pages | : 336 |
Release | : 2014-10-21 |
Genre | : Cooking |
ISBN | : 1579656439 |
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Author | : |
Publisher | : |
Total Pages | : 316 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : |
A facsimile of the original 1878 edition.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 1980 |
Genre | : Cooking |
ISBN | : |
Author | : Alabama Rural Heritage Foundation |
Publisher | : |
Total Pages | : 87 |
Release | : 1993 |
Genre | : Cooking |
ISBN | : |
Author | : Gwen McKee |
Publisher | : |
Total Pages | : 0 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9781893062801 |
Picture magnolias blossoming, their gentle fragrance coming through the dining room windows, and a menu of Red Pepper Bisque, Walnut and Garlic Linguine, Sweet Potato Muffins, and White Chocolate Butter Pecan Cake.
Author | : Sean Brock |
Publisher | : Artisan Books |
Total Pages | : 337 |
Release | : 2014-01-01 |
Genre | : Cooking |
ISBN | : 1579654630 |
A James Beard Award-winning executive chef and restaurateur offers inspired recipes that reinterpret Southern heritage and comfort foods including Pickled Shrimp, Hoppin' John, Chocolate Alabama Stack Cake, Crispy Pig Ear Lettuce Wraps and Baked Sea Island Red Peas. 50,000 first printing.