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Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours
Descriere: Trisha Yearwood, host of Food Network s "Trisha s Southern Kitchen," is adored by fans as one of country music s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.
Throughout her life from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.
Trisha believes a recipe always tastes better when it has a memory attached to it. Here, she teams up with her mother and sister to share their family s best-loved recipes. This is the kind of classic comfort food you ll want at the heart of your own family s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don t have to be a Southerner to enjoy Yearwood family favorites such as:
Trisha s Chicken Tortilla Soup
Gwen s Fried Chicken with Milk Gravy
Stuffed Pork Chops
Breakfast Sausage Casserole
Blackberry Cobbler
Banana Pudding
Along with the recipes for inviting soups, textural salads, home-style family entrees, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.
With full-color photographs taken in and around Trisha s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you ll enjoy with your family for years to come."
Autori: Trisha Yearwood | Editura: Clarkson N Potter Publishers | Anul aparitiei: 2008 | ISBN: 9780307381378 | Numar de pagini: 224 | Categorie: Cooking
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Brooke Dojny
A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New. In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from file powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.
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Mary Urrutia Randelman
Memories of a Cuban Kitchen: More Than 200 Classic Recipes
Memories of a Cuban features more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. Filled with reminiscences and evocative photos from Mary Urrutia Randelman's childhood in pre-Castro Cuba, this beautiful cookbook, cowritten with Joan Schwartz, presents more than 200 Cuban dishes, from appetizers like Green Plantain Chips, to such entrees such as Roast Pork Creole, to tropical rum-based drinks and desserts.
Evie Righter
Food editor Evie Righter has chosen the finest examples of culinary creativity from Mexico. From the chilies, chocolate, nuts and tomatoes pureed into sauces, to the corn, beans, avocados and seafood combined into flavoured dishes, she presents the Mexican cook's ingredients and techniques.
