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Author: Telephone Pioneers of America Alabama Chapter #34
Publisher: Telephone Pioneers of Alabama
Published: 2000
Total Pages: 0
ISBN-13: 9780978728335
DOWNLOAD EBOOKPublished during the 75th anniversary of Pioneering in Alabama, this fourth book in the Calling All Cooks series brings a new collection of time tested recipes. Every effort is made not to duplicate recipes in any of the books in the collection.
Author: Telephone Pioneers of America. Alabama Chapter #34
Publisher: Calling All Cooks
Published: 1982
Total Pages: 0
ISBN-13: 9780978728304
DOWNLOAD EBOOKFirst published in 1982, Calling All Cooks continues to be in demand. The first in a series of four cookbooks with over 580,000 copies sold, the book contains recipes handed down from generation to generation through family and friends, such as Friendship Cake, Stuffed Green Peppers, 24 Hour Bean Salad, and Tangy Barbecued Spareribs. Whether a novice or an expert, no cook should be without it.
Author: Telephone Pioneers of America. Alabama Chapter #34
Publisher: Telephone Pioneers of Alabama
Published: 1988
Total Pages: 0
ISBN-13: 9780978728311
DOWNLOAD EBOOKCompilation of recipes collected from active and retired employees of the telephone company and their families.
Author:
Publisher:
Published: 2008
Total Pages: 0
ISBN-13: 9781934193211
DOWNLOAD EBOOKAuthor: Telephone Pioneers of America Alabama Chapter #34
Publisher: Telephone Pioneers of Alabama
Published: 1994
Total Pages: 0
ISBN-13: 9780978728328
DOWNLOAD EBOOKA third helping of Calling All Cooks, featuring calorie count, carbs, protein, fiber - makes it great for the dieter or diabetic yet can be enjoyed by everyone. Every effort is made not to duplicate recipes in any of the books in the collection.
Author: Virginia Willis
Publisher: University of Georgia Press
Published: 2024-10-15
Total Pages: 353
ISBN-13: 0820367494
DOWNLOAD EBOOKFeaturing new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook. The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots. Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme’s Biscuits, Mama’s Apple Pie, Okra and Tomatoes), and it wouldn’t be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia. You’ll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South. Bon Appétit, Y’all is Virginia Willis’s way of saying, “Welcome to my Southern kitchen. Pull up a chair.” Once you have tasted her food, you’ll want to stay a good long while.
Author: Telephone Pioneers of America Alabama Chapter #34
Publisher: Telephone Pioneers of Alabama
Published: 2002
Total Pages: 0
ISBN-13: 9780978728342
DOWNLOAD EBOOKHelp children learn the tools of the trade in cooking. Contains recipes, crafts, games and helpful hints from the children and grandchildre of Pioneers.
Author: Emily Jenkins
Publisher: Schwartz & Wade
Published: 2015-01-27
Total Pages: 45
ISBN-13: 0375987711
DOWNLOAD EBOOKA New York Times Best Illustrated Book From highly acclaimed author Jenkins and Caldecott Medal–winning illustrator Blackall comes a fascinating picture book in which four families, in four different cities, over four centuries, make the same delicious dessert: blackberry fool. This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.
Author: Irma S. Rombauer
Publisher: Simon and Schuster
Published: 1975
Total Pages: 896
ISBN-13: 0026045702
DOWNLOAD EBOOKAn illustrated cooking book with hundreds of recipes.
Author: Storm Garner
Publisher: The Experiment, LLC
Published: 2020-05-12
Total Pages: 470
ISBN-13: 1615196641
DOWNLOAD EBOOKPrized recipes and tales of home, work, and family—from the immigrant vendor-chefs of NYC’s first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food—from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen—straight from the first- and second-generation immigrant cooks who know them best. With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You’ll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts—a treat from her childhood in Oktyabrsky in western Russia. Though each story is unique, they all celebrate one thing: Food brings people together, and there’s no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.
