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| caprial pence 2018: Caprial's Cafe Favorites Caprial Pence, 1994 Presents recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, and desserts. |
| caprial pence 2018: Caprial's Bistro-Style Cuisine Caprial Pence, 2002 Pence, author of Cooking with Caprial and Caprial's Bistro Favorites, is back with more easy, delicious bistro-style dishes from her latest television series. Known for her winning style and ability to demystify the basics of fine cooking, her talents shine in this collection of 130 starters, entrees, and desserts. Illustrations. |
| caprial pence 2018: Becoming a Chef Andrew Dornenburg, Karen Page, 1995-06-01 Dornenburg and 60 leading chefs take you on a trip - to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships- also options for chefs both in and out of the kitchen. |
| caprial pence 2018: Eating the Pacific Northwest Darrin Nordahl, 2018-09-04 From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled RÉmoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table. |
| caprial pence 2018: Christina Cooks Christina Pirello, 2004-01-06 Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating. |
| caprial pence 2018: Putting Meat on the American Table Roger Horowitz, 2006 How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture. |
| caprial pence 2018: The Christian Science Monitor Index , 2000 |
| caprial pence 2018: Great Chefs of Chicago , 1985 Each program features a chef in his Chicago restaurant preparing various special dishes. |
| caprial pence 2018: Two Fat Ladies Jennifer Paterson, Clarissa Dickson Wright, 2000 You know them from their eponymous hit television series and their three previous cookbooks: Cooking with the Two Fat Ladies, The Two Fat Ladies Ride Again, and The Two Fat Ladies Full Throttle. Restoring passion to cooking and outspoken humor to the world of food, Clarissa Dickson Wright and Jennifer Paterson have brought joy to millions of fans. In Two Fat Ladies Obsessions, they turned their attention to what turns them on, taking an in-depth look at thirty-four of their favorite ingredients, ranging from Oysters, Chicken, Chilies, Lamb, and Olives to Raspberries, Chocolate, Peaches, Salt, Butter, and Coffee. More than 150 recipes -- all written in true Fat Lady style -- reveal not only the history of these foods, but also why they are so near and dear to their hearts. Jennifer's fondness for Lobster Puffs, Maine Style, stemmed from the time she spent cooking on a boat off the coast of New England, while her Orecchiette with Broccoli Rabe was a favorite from a childhood stint in Sicily. Clarissa's first food memory, at age 3 1/2, of eating a cold sausage and a hard-boiled egg, leads to a wonderful recipe for Simple Sausage Ragu, and her years spent working on a pheasant farm provide a variety of ways to prepare the bird, including delectable Georgian Pheasant. Other recipes, such as T-Bone Steak a la Castle Floors, Ceviche of Salmon, Duke of Hamilton's Fig Ice Cream, Walnut Pancakes, and Raspberry and Chocolate Millefeuilles, offer a new twist on foods we all love. Uniquely personal and highly entertaining, Two Fat Ladies Obsessions will delight old and new fans alike and serves as a fittingly robust tribute to the memory of Jennifer Paterson. |
| caprial pence 2018: Restaurant Au Pied de Cochon Martin Picard, Jean-François Boily, 2006 |
| caprial pence 2018: Western Banker , 1958 |
| caprial pence 2018: Moosewood Restaurant Cooks at Home Moosewood Collective, 2013-10-29 Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience—over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing “small dishes.” Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking. |
| caprial pence 2018: Cocolat Alice Medrich, 2017-08-15 Originally published: New York, NY: Warner Books, 1990. |
| caprial pence 2018: How to Bake Nick Malgieri, 2018-10-17 James Beard Award winner! One of America's preeminent bakers shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. |
| caprial pence 2018: Moosewood Restaurant Low-Fat Favorites Moosewood Collective, 2015-08-18 This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for, with more than 280 recipes that are as delicious and trustworthy as those in the Moosewood Collective's previous books. With fourteen chapters, ranging from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes, fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, there are also low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus: the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are easily found in most well-stocked supermarkets. Along with nutritional and glossary guides that provide explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques, the Collective also offers tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately, so that what is lost in fat is gained in bold, intense flavors. Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking. |
| caprial pence 2018: The Border Cookbook Cheryl Jamison, Bill Jamison, 1995-09-28 Over 300 recipes explore the common elements and regional differences of border cooking. |
| caprial pence 2018: Patricia Wells at Home in Provence Patricia Wells, 1996 Collection of 175 recipes for Provençal dishes, inspired by Wells' farmhouse in Provence. |
| caprial pence 2018: Susanna Foo Chinese Cuisine Susanna Foo, 2002-09-24 Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness. |
| caprial pence 2018: Smokehouse Ham, Spoon Bread & Scuppernong Wine Joseph Dabney, 2010-05-01 Winner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pioneer and present-day homesteaders. A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma's kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don't read on an empty stomach! Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much. — Pat Conroy, New York Times bestselling author of South of Broad Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews.— Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits Cookbook |
| caprial pence 2018: Bistro Cooking Patricia Wells, 2017-10-10 Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print. |
| caprial pence 2018: The Splendid Grain Rebecca Wood, 1998-12-16 With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle. Grains can transform taste and texture in unsurpassed ways like these: Nutty, sweet oats form the delicious crust of fried chicken Piquant quinoa heightens and absorbs the savory juices of gingered lamb Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings. The natural and native history of each grain is also explored along with its health benefits. |
| caprial pence 2018: The Splendid Table Lynne R. Kasper, 2012-02-21 “An informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna . . . [with] certifiably splendid . . . dishes” —Kirkus Reviews Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. “Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to Emilia Romagna” writes Kasper. The first American book to present the food of this singular northern region, The Splendid Table will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, full-color photographs and substantive cooking tips along the way. With over 200 recipes with wine and menu suggestions, including over thirty desserts and a fifty-six recipe pasta chapter containing many dishes never before seen in America, The Splendid Table will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading. “[Kasper] pays homage to recipes ranging from the 16th century . . . to the eighteenth . . . but pays equal and fascinating attention to modern inventions.” —Publishers Weekly “One of the most informative and irresistible books ever written about the food of Italy.” —Anna Teresa Callen, author of My Love for Naples and Food and Memories of Abruzzo |
| caprial pence 2018: Jewish Cooking in America Joan Nathan, 1998-09-08 Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws. |
| caprial pence 2018: Recipes 1-2-3 Rozanne Gold, 1999-07 Save time without sacrificing taste! Award-winning chef Rozanne Gold offers more than 250 dazzling, elegant recipes that contain just three ingredients. of color photos. |
| caprial pence 2018: New York Cookbook Molly O'Neill, 1992 The food columnist for the New York Times Magazine spent five years writing this insalata of favorite recipes, restaurant and shopping recommendations, and food lore from Pelham Bay to Park Avenue. |
| caprial pence 2018: The Food of Portugal Jean Anderson, 1986 From a longtime traveler to Portugal comes this selection of more than 300 recipes for genuine Portuguese cuisine. Featured are delighful recipes for seafood dishes, migas, sweets, spices, and more. Plus a special section on the country's wines. Color photographs. |
| caprial pence 2018: Smoke & Spice Cheryl Alters Jamison, Bill Jamison, 1994 Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit--Cover. |
| caprial pence 2018: Sauces James Peterson, 1998-01 Sauces Classical and Contemporary Sauce Making Second Edition James Peterson After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith. So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bTarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must-have reference for one of the most exciting and challenging areas of cooking. |
| caprial pence 2018: Jacques Pépin's Kitchen Jacques Pépin, Tim Turner, 2002-10 In this sequel to Jacques Pepins Kitchen: Cooking with Claudine, the famous chef again collaborates with his daughter on a selection of dishes designed to teach lessons in resourcefulness, and creativity. Featuring over 110 original recipes organized into 26 menus with 60 full-color photographs, this book covers many occasions and cooking styles, such as Flavors of Italy, Fall Colors Feast, A Graduation Party, and Modern American Cuisine. Each includes a menu plan and a selection of ingredients. With its combination of practicality and variety from the simple (Pita Pizzas) to the fancy (Stuffed Butternut Squash), this cookbook will find a treasured place in any kitchen. |
| caprial pence 2018: Back to Square One Joyce Esersky Goldstein, 1992 Since bursting onto the American food scene in the 1980s with her ground-breaking San Francisco restaurant, Square One, Joyce Goldstein has been expanding our culinary horizons and cooking habits. In her new book, Back to Square One: Old-World Food in a New-World Kitchen, this award-winning restaurateur, teacher, food columnist, and cookbook author presents a rich sampling of the global cuisine that has been her creative hallmark. In her generous volume she shares over 240 of her favorite recipes from the multitude of regional and national traditions she has studied and cooked for years. As in her acclaimed first book, The Mediterranean Kitchen, she delves into the cuisines of Greece, Portugal, Morocco, Italy, Turkey, Spain, and France, then travels to the Balkans and the Caucasus, to South America, the Indian subcontinent, and the islands of Indonesia and Japan - a journey that celebrates the power of food to connect us with our cultural roots. We need to keep in touch with our own food history, she writes, before our taste memories are lost forever. All of Goldstein's offerings are as exciting and direct as her globe-circling inquiry. First courses include Indonesian Hot and Sour Fruit Salad, combining citrus, mangoes, pineapple, and cucumber with Thai basil and mint, and a Latin American Ajiaco Bogotano, a creamy potato soup enriched with avocado, chicken, and corn. Goldstein happily combines Portuguese ingredients with Italian techniques in a Duck and Sausage Risotto, and turns to the traditions of the Pacific Northwest coastal Indians for Potlatch Salmon with Juniper Marinade. From Georgia (the newly independent Russian republic, not the Peach State) comes a tangy Beef Ragout, with cilantro, lemon, and walnuts. Back to Square One shares a naturally healthy cuisine, with modest fats and ample use of grains, starches, legumes, and a cornucopia of herbs and spices. But a celebration of global gustatory pleasure calls for an occasional indulgence, and Goldstein offers desserts like Cannoli dei Sogni (Cannoli of Dreams) and Chocolate Mouse Torte with Mocha Ganache. To toast the splendid marriage of fine food and wine, her son, Evan Goldstein, master sommelier and director of the Sterling Vineyards School of Service and Hospitality, makes detailed and enticing wine recommendations for every recipe in the volume.--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved |
| caprial pence 2018: CookWise Shirley O. Corriher, 2011-06-21 In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to fix the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation. |
| caprial pence 2018: The Thrill of the Grill Christopher Schlesinger, 2009-06 The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ... Expert advice on getting your grill set up 190 sensational recipes from appetizers to dessert Great tips for grilling foods to perfection An up-to-date guide to barbecuing An indispensable list of tools you'll need to have |
| caprial pence 2018: Spirit of the Harvest Beverly Cox, 2020-11-16 Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land. |
| caprial pence 2018: Lighter, Quicker, Better Richard Sax, 2000-08-01 A collection of light, low-fat, and easy-to-prepare recipes includes such tasty dishess as Unfried Fried Chicken, One-Step Browned New Potatoes, Salmon Tacos, and Soup Bowl Lasagna, as well as a wide variety of appetizers, salads, pastas, soups, stews, desserts, and more. Reprint. |
| caprial pence 2018: Marcella Cucina Marcella Hazan, 1997-08-19 A culinary tour of Italy offers regional specialties and includes a guide to shopping for ingredients. |
| caprial pence 2018: Rose's Christmas Cookies Rose Levy Beranbaum, 1998-10-21 Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time. |
| caprial pence 2018: Nathalie Dupree's Southern Memories Nathalie Dupree, 1993 Welcome to Nathalie Dupree's South, a place of ladies' luncheons, bake sales, fresh fish dinners, and pit barbecue, where time seems to move a bit more slowly and fresh, flavorful food is an indispensable part of everyday life. For years, PBS host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now she recalls the people and places that have shaped her philosophy of cooking and entertaining in Nathalie Dupree's Southern Memories, the culmination of her lasting love affair with Southern food and Southern living. No one knows this part of the world better than Nathalie Dupree, and her latest book is a culinary tour of the region she has called home for more than forty years. Paying homage to the dual influences of the old and the new, she offers recipes for such Southern classics as Hopping John, Frogmore Stew, Angel Biscuits, and Country Ham Cooked in Coca-Cola, plus a hearty helping of less traditional fare that uses the region's bounty in exciting new ways, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart. Gorgeous full-color photographs capture the South's gracious ambience and Nathalie's personal reminiscences highlight the unique customs and historical influences that have shaped the way Southerners eat today. And, as always, Nathalie is a wellspring of entertaining tips and practical hints for busy cooks. For anyone who has longed to step into Nathalie's world as seen on her PBS series, Southern Memories will be as welcome as a cool iced tea on a hot summer day. |
| caprial pence 2018: Chocolate and the Art of Low-fat Desserts Alice Medrich, 1994 For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats. This richly illustrated, full-color guide features more than 80 recipes. |
| caprial pence 2018: Great Cakes Carole Walter, 1998 Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you. With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time. Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all. You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results. A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a cookbook -- it's a baking course between two covers. |
Enterprise News: Local News, Politics & Sports in Brockton, MA
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News in Brockton, MA | Enterprise News
Stay up-to-date with the latest news, stories and headlines in Brockton, MA from Enterprise News.
Obituaries in Brockton, MA | The Enterprise
The Enterprise obituaries and death notices. Remembering the lives of those we've lost.
Brockton, MA Local News - Enterprise News
Brockton sets budget of nearly $614M. Here are 6 key takeaways. Michele Roberts wins top banking honor in 2025 Raynham rejects B-R override. What next now that both towns said no?
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Family of Brockton homicide victim speaks out, suspect remains on run Shooting near Brockton mall: Emotional day in court Most types of crime down in Brockton — with 2 key exceptions
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Complete lifestyle coverage in Brockton, MA from Enterprise News, including family news, faith, food, pets and more.
The Enterprise of Brockton: Read it all now in our ePaper
Oct 14, 2020 · Every day, The Enterprise has stories you won't find anywhere else. Read them in print, online or by 11 a.m. in our ePaper.
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Brockton blocks subdivision on West Bridgewater line. Is it over?
Feb 25, 2025 · Opponents say it's a bad deal for Brockton that would add traffic to a narrow part of West Chestnut Street while West Bridgewater benefits from the property taxes.
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