The Little Veggie Cookbook
The Little Veggie Cookbook

Author: Kathryn Bernier

Publisher: iUniverse

Published: 2005

Total Pages: 79

ISBN-13: 0595354165

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The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetables, fruits and berries from your local farm stands and markets. Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes. The Little Veggie Cookbook is sprinkled with tidbits of information and a smattering of useful growing tips. It includes an herb chart to take the guesswork out of which foods each one compliments. It also contains easy directions to create personalized vinegars and oils for home use or for gift giving. The Little Veggie Cookbook is great for the budding chef in your house and a good addition for collectors of cookbooks. Browse through it and see it would make a nice gift for a new bride, a house warming or your sister, not to mention yourself.

Ready for Dessert
Ready for Dessert

Author: David Lebovitz

Publisher: Ten Speed Press

Published: 2012-09-18

Total Pages: 306

ISBN-13: 1607743655

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Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Caribbean and Southern
Caribbean and Southern

Author: Helen A. Regis

Publisher: University of Georgia Press

Published: 2006-01-01

Total Pages: 167

ISBN-13: 0820328316

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Ranging across the colonial and postcolonial eras of the American South and the Caribbean, the six essays in this volume take a fresh look at the regions' transnational linkages. With their focus on border zones, hybridity, and creolization, the essays challenge our notions about the cultural and economic trajectories of the African diaspora in this part of the world. For instance, was the movement of slaves seeking freedom in the United States always south to north? Or was the movement of slaves in bondage always westward, from Africa to the Caribbean or the Americas? One consequence of the work presented in this volume is an expansion of the physical borders of the Caribbean-southern sphere to include, for example, the Chesapeake Bay area. Lesser-known populations, such as the Black Seminoles, also gain heightened visibility. Runaway slaves who first allied themselves with Florida Indians, the Black Seminoles later migrated to the Bahamas. Other topics covered include foodways, environmental justice and Caribbean tourism, and religious or celebratory traditions of Vodou, Jonkonnu, and Rocks.

Island Barbecue
Island Barbecue

Author: Dunstan A. Harris

Publisher: Chronicle Books

Published: 1995-03

Total Pages: 132

ISBN-13: 9780811805100

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From Rum Barbecue Sauce to Jerked Baby Back Ribs, this book offers a sizzling collection of over 60 recipes, complete with full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients.

Dining in Paradise
Dining in Paradise

Author: Raquel Fox

Publisher: Whitecap Books

Published: 2019-03

Total Pages: 236

ISBN-13: 9781770503205

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More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, johnny cakes, cassava and mutton plus a host of other traditional Bahamian specialties. "Bahamian cuisine is never bland. Our food consists of a variety of fresh tropical fruits, spices, chilies, lime and rum. Seafood is the staple diet and we believe that fresh is best!"

Food for the Soul
Food for the Soul

Author: Abyssinian Baptist Church (New York, N.Y.)

Publisher: One World/Ballantine

Published: 2005

Total Pages: 312

ISBN-13:

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Congregants of Harlem's nationally renowned Abyssinian Baptist Church in Harlem, one of the oldest African-American churches in the nation, share their favorite recipes as well as the exceptional stories related to them. Includes 130 recipes and photos.