Chef Wolfe's New American Turkey Cookery
Author | : Kenneth C. Wolfe |
Publisher | : |
Total Pages | : 155 |
Release | : 1984 |
Genre | : Cooking (Turkey) |
ISBN | : 9780943186160 |
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Author | : Kenneth C. Wolfe |
Publisher | : |
Total Pages | : 155 |
Release | : 1984 |
Genre | : Cooking (Turkey) |
ISBN | : 9780943186160 |
Author | : Ken Wolfe |
Publisher | : |
Total Pages | : 162 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 9780943186177 |
Author | : Mason Hereford |
Publisher | : Ten Speed Press |
Total Pages | : 257 |
Release | : 2022-06-21 |
Genre | : Cooking |
ISBN | : 1984859005 |
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Author | : Andrew F. Smith |
Publisher | : University of Illinois Press |
Total Pages | : 267 |
Release | : 2010-10-01 |
Genre | : Cooking |
ISBN | : 0252092422 |
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
Author | : |
Publisher | : |
Total Pages | : 3250 |
Release | : 1984 |
Genre | : American literature |
ISBN | : |
A world list of books in the English language.
Author | : |
Publisher | : |
Total Pages | : 580 |
Release | : 2004 |
Genre | : American literature |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 658 |
Release | : 1985 |
Genre | : California |
ISBN | : |
Author | : Rex Stout |
Publisher | : |
Total Pages | : 203 |
Release | : 1987-06-01 |
Genre | : Cooking |
ISBN | : 9780848800574 |
A one-of-its-kind, high-cuisine cookbook that reproduces authentic recipes for many of the fine dishes mentioned in Stout's Nero Wolfe mysteries. Spiced with quotes from memorable Nero Wolfe whodunits and photos that recall New York in the 1930s, '40s, and '50s.
Author | : |
Publisher | : |
Total Pages | : 1464 |
Release | : 1990 |
Genre | : United States |
ISBN | : |
Author | : Derek Wolf |
Publisher | : |
Total Pages | : 215 |
Release | : 2021-05-25 |
Genre | : Cooking |
ISBN | : 1592339751 |
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.