Taste of Tremé
Taste of Tremé

Author: Todd-Michael St. Pierre

Publisher: Ulysses Press

Published: 2021-09-07

Total Pages: 224

ISBN-13: 9781646042623

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Dive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and laissez les bons temps rouler. In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: • Muffuletta Salad • Chargrilled Oysters • Crawfi sh and Corn Beignets • Shrimp and Okra Hushpuppies • Chicken and Andouille Gumbo • Roast Beef Po’ Boy • Creole Tomato Shrimp Jambalaya • Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.

Taste of Tremé
Taste of Tremé

Author: Todd-Michael St. Pierre

Publisher: Simon and Schuster

Published: 2012-11-06

Total Pages: 310

ISBN-13: 1612431445

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“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science Monitor In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: Muffuletta Salad Chargrilled Oysters Crawfish and Corn Beignets Shrimp and Okra Hushpuppies Chicken and Andouille Gumbo Roast Beef Po’ Boy Creole Tomato Shrimp Jambalaya Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band. “Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes

Treme
Treme

Author: Lolis Eric Elie

Publisher: Chronicle Books

Published: 2013-07-23

Total Pages: 245

ISBN-13: 1452124477

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“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain

The Man Who Came Uptown
The Man Who Came Uptown

Author: George Pelecanos

Publisher: Mulholland Books

Published: 2018-09-04

Total Pages: 210

ISBN-13: 0316479810

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From the bestselling and Emmy-nominated writer behind HBO's We Own This City: a "gripping, surprisingly soulful" mystery about an ex-offender who must choose between the man who got him out and the woman who showed him another path (Entertainment Weekly). Michael Hudson spends the long days in prison devouring books given to him by the prison's librarian, a young woman named Anna who develops a soft spot for her best student. Anna keeps passing Michael books until one day he disappears, suddenly released after a private detective manipulated a witness in Michael's trial. Outside, Michael encounters a Washington, D.C. that has changed a lot during his time locked up. Once shady storefronts are now trendy beer gardens and flower shops. But what hasn't changed is the hard choice between the temptation of crime and doing what's right. Trying to balance his new job, his love of reading, and the debt he owes to the man who got him released, Michael struggles to figure out his place in this new world before he loses control. Smart and fast-paced, The Man Who Came Uptown brings Washington, D.C. to life in a high-stakes story of tough choices.

The Taste of Sweet
The Taste of Sweet

Author: Joanne Chen

Publisher: Clarkson Potter

Published: 2008-03-18

Total Pages: 190

ISBN-13: 0307409805

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Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you thought you knew and reveals a world you never imagined. Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue. How did organic honey become a luxury while high-fructose corn syrup has been demonized? Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them? What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world? Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity. Along the way she sheds new light on a familiar taste by exploring the historical sweet­scape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years. This fabulously entertaining story of sweet will change the way you think about your next cookie.

Distinction
Distinction

Author: Pierre Bourdieu

Publisher: Routledge

Published: 2013-04-15

Total Pages: 641

ISBN-13: 113587316X

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Examines differences in taste between modern French classes, discusses the relationship between culture and politics, and outlines the strategies of pretension.

The Big-Flavor Grill
The Big-Flavor Grill

Author: Chris Schlesinger

Publisher: Ten Speed Press

Published: 2014-03-25

Total Pages: 242

ISBN-13: 1607745283

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The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.

Camp Fear Ghouls
Camp Fear Ghouls

Author: R.L. Stine

Publisher: Simon and Schuster

Published: 2013-01-22

Total Pages: 111

ISBN-13: 1442488387

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Lizzy Caldwell is so excited when she’s asked to join the Camp Fear Girls. It sounds like such a cool club. Even though the clubhouse is on Fear Street—the spookiest street around. Even though the troop badges show coffins and hangman’s nooses. Even though the Camp Fear Girls are mysteriously vanishing…

Why Italians Love to Talk About Food
Why Italians Love to Talk About Food

Author: Elena Kostioukovitch

Publisher: Farrar, Straus and Giroux

Published: 2009-10-13

Total Pages: 477

ISBN-13: 1429935596

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Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.