Local Flavors

Local Flavors Author Deborah Madison
ISBN-10 9780307885654
Year 2012-06-27
Pages 432
Language en
Publisher Ten Speed Press
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First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared. From the Trade Paperback edition.

Local Flavors

Local Flavors Author Deborah Madison
ISBN-10 0767929497
Year 2008-05
Pages 408
Language en
Publisher Ten Speed Press
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Shares a collection of recipes and menus based on the outstanding seasonal ingredients found in farmers' markets across the country.

Local Flavors

Local Flavors Author Deborah Madison
ISBN-10 0767903498
Year 2002
Pages 408
Language en
Publisher Broadway
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Shares a collection of recipes and menus based on the outstanding seasonal ingredients found in farmers' markets across the country.

Cook s Country Eats Local

Cook s Country Eats Local Author Cook's Country
ISBN-10 9781940352299
Year 2015-08-11
Pages 320
Language en
Publisher America's Test Kitchen
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150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed. From the Trade Paperback edition.

Farm Fresh Flavors

Farm Fresh Flavors Author Randall L. Smith
ISBN-10 9781440315367
Year 2011-02-15
Pages 304
Language en
Publisher Betterway Home Books
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Preparing and enjoying meals made with fresh seasonal produce from your local grower adds a little magic to your meal times. It’s time to treat two of the more important activities of your life, cooking and eating, more seriously. This cookbook is all about using fresh ingredients with a pinch of flair. Most of the recipes can be prepared with tools that most of us have in our kitchens and with ingredients easily found at any local farmer’s market or our own backyards. The point of this cookbook is to make eating healthy, fresh food simple so that you will choose it over frozen or processed products. Inside you’ll learn: • The characteristics of each food • Multiple techniques for preparing produce • Ways to preserve and extend freshness • Why farm-fresh food is a better choice for healthy eating • How to connect with local farmers

Foraged Flavor

Foraged Flavor Author Tama Matsuoka Wong
ISBN-10 9780307956620
Year 2012-06-12
Pages 224
Language en
Publisher Clarkson Potter
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This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition. Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer’s markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.

Caribbean Vegan

Caribbean Vegan Author Taymer Mason
ISBN-10 9781615193615
Year 2016-11-29
Pages 320
Language en
Publisher Workman Publishing
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Spice up your life with over 200 authentic Caribbean recipes—veganized! Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You’ll discover: Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada Roti Traditional Mains: Jerk “Sausages,” Pelau, Trinidadian Doubles Smoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro Bowl Modern Delights: Rasta Pasta, Plantain Wellington, Caribbean Sushi Teas and Sweet and Savory Treats: Moringa Bread, Lemongrass Agave Tisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled Beignets Plus Drinks and Cocktails, Desserts, and everything in between! In this expanded, full-color second edition of Caribbean Vegan, Barbadian chef Taymer Mason shares 75 all-new recipes, including Caribbean Sushi, Brule Jol (avocado salad), and Breadfruit Ravioli with Calabaza Squash Filling. Plus, she explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands await you . . .

Flavors of Oakland

Flavors of Oakland Author Elazar Sontag
ISBN-10 0964435276
Year 2016-07-01
Pages 188
Language en
Publisher
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Flavors of Oakland will take you on a culinary tour through one of America's most vibrant cities. In each of the 20 chapters you will meet an Oakland resident who shares their story and a treasured recipe from their culture. Magnificent photos of the people and recipes bring the Flavors of Oakland to your own kitchen wherever you may be.

The Flavors of the Florida Keys

The Flavors of the Florida Keys Author Linda Gassenheimer
ISBN-10 9780802196231
Year 2010-12-07
Pages 272
Language en
Publisher Grove/Atlantic, Inc.
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The sun-drenched Florida Keys are a necklace of islands stretching more than 100 miles west from the tip of the state, where Caribbean, European, and American cultures meet. Linda Gassenheimer, South Florida local and nationally known food writer, has been visiting the Keys for decades and has seen them transform from a sleepy chain of islands to a sophisticated crossroads of culinary traditions. The islands’ chefs have an unusually rich bounty of ingredients at hand from the Caribbean’s array of seafood and the coconuts, pineapples, tomatoes, citrus and melons grown on the Upper and Middle Keys. In The Flavors of the Florida Keys, Linda Gassenheimer brings this distinctive corner of America to your kitchen with over two hundred recipes that range from the humble (Bahamian Conch Chowder) to the sophisticated (Crab Cakes with Pommery Mustard Sauce). In her quest for the best of the Keys’ recipes, Gassenheimer has traveled everywhere from waterfront beach shacks to resort dining rooms. Along the way, she has collected the stories of the men and women behind the recipes—the eccentric artists and writers, the local fishermen, and the bon vivants captured by the magical atmosphere of the Keys. Your dinner companions include chef Doug Shook from the acclaimed Louie’s Backyard; Elena Spottswood, a member of one of the original Conch families, who shares her recipe for a perfect Cuban Mojito; and Wolfgang Birk, whose Ocean Bounty serves up an abundance of superlative seafood from the surrounding seas. Travel the Keys with Gassenheimer’s book by your side, and discover its hidden treasures and its colorful history; keep a copy stove-side to bring the sunlight and spirit of the Keys to your dining table. It is hard to imagine more informed and entertaining dinner companions than Gassenheimer and the chefs and other characters from the Keys that she will introduce to you.

The Locavore s Kitchen

The Locavore   s Kitchen Author Marilou K. Suszko
ISBN-10 9780821443552
Year 2014-08-25
Pages 272
Language en
Publisher Ohio University Press
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More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore’s Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients. In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor. The Locavore’s Kitchen is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.

Cured Smoked and Fermented

Cured  Smoked  and Fermented Author Helen Saberi
ISBN-10 9781903018859
Year 2011
Pages 392
Language en
Publisher Oxford Symposium
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Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

Farmers Markets of the Heartland

Farmers  Markets of the Heartland Author Janine MacLachlan
ISBN-10 9780252094194
Year 2012-05-30
Pages 256
Language en
Publisher University of Illinois Press
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In this splendidly illustrated book, food writer and self-described farm groupie Janine MacLachlan embarks on a tour of seasonal markets and farmstands throughout the Midwest, sampling local flavors from Michigan, Ohio, Indiana, Illinois, Missouri, Iowa, Minnesota, and Wisconsin. She conducts delicious research as she meets farmers, tastes their food, and explores how their businesses thrive in the face of an industrial food supply. She tells the stories of a pair of farmers growing specialty crops on a few acres of northern Michigan for just a few months out of the year, an Ohio cattle farm that has raised heritage beef since 1820, and a Minnesota farmer who tirelessly champions the Jimmy Nardello sweet Italian frying pepper. Along the way, she savors vibrant red carrots, slurpy peaches, vast quantities of specialty cheeses, and some of the tastiest pie to cross anyone's lips. Informed by debates about eating local, seasonal crops, organic farming, sanitation, and biodiversity, Farmers' Markets of the Heartland tantalizes with special recipes from farm-friendly chefs and dozens of luscious color photographs that will inspire you to harvest the homegrown flavors in your own neighborhood.

Tropical Bob s Where to Eat in Hawaii

Tropical Bob s Where to Eat in Hawaii Author Bob Kasher
ISBN-10 0973433329
Year 2005-07-01
Pages 151
Language en
Publisher Perpetual Summer Press
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A guide to what's ethnic, what's unique, and what's great in cuisine in the Hawaiian Islands. Unique in its scope it covers restaurants, cafes, bakeries, markets, even street vendors on all the islands giving you a comprehensive range of culinary delights to enjoy. A true insider's guide written by a Native Hawaiian.

A Kind of Freedom

A Kind of Freedom Author Margaret Wilkerson Sexton
ISBN-10 9781640090026
Year 2017-08-01
Pages
Language en
Publisher Counterpoint Press
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An ABA Summer/Fall 2017 Indies Introduce Selection A SIBA Summer 2017 Okra Pick "... [T]his emotionally wrenching, character-rich debut spans three generations in a city deeply impacted by segregation, economic inequality, and racial tensions... Sexton’s narrative navigates complex topics with an adroit sensitivity that lends sympathy to each character’s realistic, if occasionally self-destructive, motivations. Being able to capture 70 years of New Orleans history and the emotional changes in one family in such a short book is a testament to Sexton’s powers of descriptive restraint. In this fine debut, each generation comes with new possibilities and deferred dreams blossoming with the hope that this time, finally, those dreams may come to fruition." —Publishers Weekly, starred review Evelyn is a Creole woman who comes of age in New Orleans at the height of World War II. Her family inhabits the upper echelon of Black society, and when she falls for no-account Renard, she is forced to choose between her life of privilege and the man she loves. In 1982, Evelyn’s daughter, Jackie, is a frazzled single mother grappling with her absent husband’s drug addiction. Just as she comes to terms with his abandoning the family, he returns, ready to resume their old life. Jackie’s son, T.C., loves the creative process of growing marijuana more than the weed itself. He was a square before Hurricane Katrina, but the New Orleans he knew didn't survive the storm. Fresh out of a four-month stint for drug charges, T.C. decides to start over—until an old friend convinces him to stake his new beginning on one last deal. For Evelyn, Jim Crow is an ongoing reality, and in its wake new threats spring up to haunt her descendants. A Kind of Freedom is an urgent novel that explores the legacy of racial disparity in the South through a poignant and redemptive family history.

Quick Tourism in English

Quick Tourism in English Author Clyde A. Warden
ISBN-10 9780979904233
Year 2014-09-15
Pages 285
Language en
Publisher QBook International, Inc.
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Tourism Perfect for class use in management schools, schools of tourism, and applied language classes. Teacher slides, exercises, and other teaching material can be obtained from qbook.org for teachers. Tourism Can Be Easy & Fun Quick Tourism in English Will Show You How ! Combining a management perspective with English as a second language foundation, this book is unique. Quick Tourism in English includes: ★ Management and consumer perspectives ★ Tourism service concept ★ Target market segments ★ Technology in tourism ★ Traveling to the destination ★ Hotel accommodations ★ Attractions & destinations Perfect for Practice: ★ More than 230 key words ★ 1,290 practice sentences ★ 200 important words and phrases for every tourism situation ★ All indexed for quick and easy use Table of Contents PART 1 What is Tourism? Vocabulary & Phrases Introduction Management Dialog Consumer Dialog Word Practice Follow Up Exercises Vocabulary Puzzle Word Bank PART 2 Tourism is a Service Vocabulary & Phrases Introduction Management Dialog Consumer Dialog Word Practice Follow Up Exercises Vocabulary Puzzle Word Bank PART 3 Tourism Consumers Vocabulary & Phrases Introduction Management Dialog Word Practice Follow Up Exercises Word Bank Vocabulary & Phrases PART 4 Technology in Tourism Introduction Management Dialog Consumer Dialog Word Practice Follow Up Exercises Vocabulary Puzzle Word Bank Vocabulary & Phrases PART 5 To the Destination Introduction Consumer Dialog Word Practice Follow Up Exercises Word Bank Vocabulary & Phrases PART 6 Accommodations Introduction Management Dialog Consumer Dialog Word Practice Follow Up Exercises Vocabulary Puzzle Word Bank Vocabulary & Phrases PART 7 Food & Eating Introduction Management Dialog Consumer Dialog Word Practice Follow Up Exercises Vocabulary Puzzle Word Bank PART 8 Attractions Introduction Management Dialog Consumer Dialog Vocabulary & Phrases Word Practice Follow Up Exercises Word Bank