Kategoria BISAC: Cooking >> Regional & Ethnic - Soul Food

A fully revised and updated edition of Raymond Sokolov's classic kitchen primer for beginning chefs of all ages, filled with 150 simple, sophisticated recipes, easy-to-learn techniques, and indispensable advice.

First published in 1986, Ray Sokolov's How To Cook is the ultimate book for beginning cooks of all ages. Unlike most kitchen primers, How To Cook does not assume any prior cooking instruction or skills, but rather guides the reader through the entire cooking process with simple explanations in ordinary language. There are no fancy cooking terms...

Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side, preparing for the holiday will be a pleasure. With step-by-step instructions for classic Thanksgiving dishes, as well as new twists on old favorites, this book will become gravy-stained in its first outing. Whether you're looking for new ways to cook turkey; traditional trimmings, chutneys, or chowders; a vegetarian entree; or fresh ideas for regional classics, including Cajun-or...

Terry's new recipes have been conceived through the prism of the African Diaspora--cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European...

Key West is a world apart. People come for one reason or another and never want to leave. Ernest Hemingway, Robert Frost, and Jimmy Buffett are well known. Lesser known?except to Louie's regulars?are Phil Tenney, Doug Shook, Ben Harris, Darlene Ciulla, and others, all of whom call Louie's -our home and our family.-

What marks the food at Louie's backyard is innovation. Chef Doug Shook likes to create new variations daily. -Inventing is the joy of cooking, - he says, Which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over...

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with...