Elicious Developments
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Delicious Developments
Author: Friends of Strong Memorial Hospital
language: en
Publisher: Wimmer Cookbooks
Release Date: 1994
More than a cookbook, this recipe album is a feast for the eyes, mind, and table. More than 350 recipes in 15 different categories are complemented by a collection of original food-related photographs to tempt the palate. Winner of a 1995 Tabasco Community Cookbook Award.
Salted and Cured
Author: Jeffrey Roberts
language: en
Publisher: Chelsea Green Publishing
Release Date: 2017
From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt--and later the harvest--according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today's American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for "the other white meat" and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal--snout to tail--today's charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America's culinary treasures, both old and new.
Story of a House
Author: Louis Olivier Janse van Vuuren, Hardy
language: en
Publisher: Quivertree Publications
Release Date: 2016-03-01
It took 15 years to fully restore the impressive Chateau de la Creuzette to her former glory. She continues to rest in her shaded park, surrounded by centuries-old trees, and welcomes her expectant guests with open arms. The highly successful Festive France caused great excitement among Francophiles, who loved the stories and delicious recipes from the French countryside. Now, the wealth of culinary delights that emerge from the new summer kitchen at La Creuzette are enough to make any gourmand's mouth water. Apart from the almost 90 new recipes, which the authors have categorised according to five (yes, five!) seasons, there is an additional Crookbook in which the two hosts share their easy shortcut recipes and tips - how to conjure and connive when immediate action is needed. Here, every meal is transformed into a feast. Take a seat a beautifully set table and drink from fine crystal.