Descriere: Redneck Caviar is kind of a reference to the better things us country folk get to enjoy. In this case it refering to BBQ. It ain't your standard recipe book. In fact the book encourages folks to use their own imagination regarding seasonings, and sauce. This book is written on a beer scale located on the back of the book. It's got drinkin games, and ideas on how to look sober. Redneck Caviar is written in the same slang we all talk, and every one metioned, every story, and the pictures of the folks in it are real. Just normal get togethers like always. The book will tell you how to start the fire from scratch, how to tell temperature without any devices, and probably leed ya to a good buzz. It is all about family, friends, and good people. Redneck Caviar is a way of life for many country folk, and I am proud to get to share this with you all.
Autori: Daniel Cox (Author) | Editura: PROVIDENT MUSIC DIST | Anul aparitiei: 2011 | ISBN: 9781463511890 | Categorie: Cooking
Panurat Poladitmontri, Judy Lew
Thailand: The Beautiful Cookbook
Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great ...
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.
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.