Recipes from the Woods

Recipes from the Woods

Author: Jean-François Mallet

Publisher: Phaidon Press

Published: 2016-09-05

Total Pages: 0

ISBN-13: 9780714872223

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100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.


Book Synopsis Recipes from the Woods by : Jean-François Mallet

Download or read book Recipes from the Woods written by Jean-François Mallet and published by Phaidon Press. This book was released on 2016-09-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.

The Forager Chef's Book of Flora

The Forager Chef's Book of Flora

Author: Alan Bergo

Publisher: Chelsea Green Publishing

Published: 2021-06-24

Total Pages: 290

ISBN-13: 1603589481

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“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine


Book Synopsis The Forager Chef's Book of Flora by : Alan Bergo

Download or read book The Forager Chef's Book of Flora written by Alan Bergo and published by Chelsea Green Publishing. This book was released on 2021-06-24 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Home Plate Cooking

Home Plate Cooking

Author: Marvin Woods

Publisher: HarperChristian + ORM

Published: 2004-11-22

Total Pages: 240

ISBN-13: 141855393X

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The Emmy Award–nominated chef puts a lighter, healthier twist on Southern cooking with these 150 recipes accompanied by color photos. Southern recipes are cherished heirlooms passed down from generation to generation, and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make—while also sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way southern recipes have never been presented before—inspired by Marvin Woods’s desire to prepare tasty cuisine that reflected his heritage and influence, but that people could eat more than once a week without worrying about their blood pressure with every bite. Home Plate Cooking shares recipes for such delicacies as: Cheddar Grits Soufflé New Southern Chicken & Dumplings Carrot Apple Slaw Cheddar Cornbread Okra & Tomatoes Bourbon-Baked Ham New Orleans Barbecued Shrimp Pecan Sandies Upside-Down Apple Cake, and many more


Book Synopsis Home Plate Cooking by : Marvin Woods

Download or read book Home Plate Cooking written by Marvin Woods and published by HarperChristian + ORM. This book was released on 2004-11-22 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Emmy Award–nominated chef puts a lighter, healthier twist on Southern cooking with these 150 recipes accompanied by color photos. Southern recipes are cherished heirlooms passed down from generation to generation, and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make—while also sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way southern recipes have never been presented before—inspired by Marvin Woods’s desire to prepare tasty cuisine that reflected his heritage and influence, but that people could eat more than once a week without worrying about their blood pressure with every bite. Home Plate Cooking shares recipes for such delicacies as: Cheddar Grits Soufflé New Southern Chicken & Dumplings Carrot Apple Slaw Cheddar Cornbread Okra & Tomatoes Bourbon-Baked Ham New Orleans Barbecued Shrimp Pecan Sandies Upside-Down Apple Cake, and many more

The Forest Feast

The Forest Feast

Author: Erin Gleeson

Publisher: ABRAMS

Published: 2014-04-15

Total Pages: 250

ISBN-13: 1613126034

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This beautifully illustrated vegetarian cookbook features 100 simple yet delicious recipes inspired by the author’s rustic California home. Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest. Inspired by the natural beauty of her surroundings and the abundance of local produce, she began writing her popular blog, The Forest Feast. This volume collects 100 of Erin’s best vegetarian recipes, most of which call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin’s own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table.


Book Synopsis The Forest Feast by : Erin Gleeson

Download or read book The Forest Feast written by Erin Gleeson and published by ABRAMS. This book was released on 2014-04-15 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated vegetarian cookbook features 100 simple yet delicious recipes inspired by the author’s rustic California home. Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest. Inspired by the natural beauty of her surroundings and the abundance of local produce, she began writing her popular blog, The Forest Feast. This volume collects 100 of Erin’s best vegetarian recipes, most of which call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin’s own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table.

Field Notes for Food Adventure

Field Notes for Food Adventure

Author: Brad Leone

Publisher: Voracious

Published: 2021-11-23

Total Pages: 352

ISBN-13: 0316497363

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NEW YORK TIMES BESTSELLER • A FOOD52 BEST COOKBOOK OF THE YEAR • Join Brad Leone, star of Bon Appétit's hit YouTube series It's Alive, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad’s field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach—whether that’s in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that’s dead simple to make. This is a book about experimentation, adventure, fermentation, fire, and having fun while you’re cooking. And hey, you might just learn a thing or two. Let’s get going!


Book Synopsis Field Notes for Food Adventure by : Brad Leone

Download or read book Field Notes for Food Adventure written by Brad Leone and published by Voracious. This book was released on 2021-11-23 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • A FOOD52 BEST COOKBOOK OF THE YEAR • Join Brad Leone, star of Bon Appétit's hit YouTube series It's Alive, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad’s field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach—whether that’s in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that’s dead simple to make. This is a book about experimentation, adventure, fermentation, fire, and having fun while you’re cooking. And hey, you might just learn a thing or two. Let’s get going!

The Way Through the Woods

The Way Through the Woods

Author: Litt Woon Long

Publisher: Random House

Published: 2019-07-02

Total Pages: 321

ISBN-13: 1984801031

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A grieving widow discovers a most unexpected form of healing—hunting for mushrooms. “Moving . . . Long tells the story of finding hope after despair lightly and artfully, with self-effacement and so much gentle good nature.”—The New York Times Long Litt Woon met Eiolf a month after arriving in Norway from Malaysia as an exchange student. They fell in love, married, and settled into domestic bliss. Then Eiolf’s unexpected death at fifty-four left Woon struggling to imagine a life without the man who had been her partner and anchor for thirty-two years. Adrift in grief, she signed up for a beginner’s course on mushrooming—a course the two of them had planned to take together—and found, to her surprise, that the pursuit of mushrooms rekindled her zest for life. The Way Through the Woods tells the story of parallel journeys: an inner one, through the landscape of mourning, and an outer one, into the fascinating realm of mushrooms—resilient, adaptable, and essential to nature’s cycle of death and rebirth. From idyllic Norwegian forests and urban flower beds to the sandy beaches of Corsica and New York’s Central Park, Woon uncovers an abundance of surprises often hidden in plain sight: salmon-pink Bloody Milk Caps, which ooze red liquid when cut; delectable morels, prized for their earthy yet delicate flavor; and bioluminescent mushrooms that light up the forest at night. Along the way, she discovers the warm fellowship of other mushroom obsessives, and finds that giving her full attention to the natural world transforms her, opening a way for her to survive Eiolf’s death, to see herself anew, and to reengage with life. Praise for The Way Through the Woods “In her search for new meaning in life after the death of her husband, Long Litt Woon undertook the study of mushrooms. What she found in the woods, and expresses with such tender joy in this heartfelt memoir, was nothing less than salvation.”—Eugenia Bone, author of Mycophilia and Microbia


Book Synopsis The Way Through the Woods by : Litt Woon Long

Download or read book The Way Through the Woods written by Litt Woon Long and published by Random House. This book was released on 2019-07-02 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: A grieving widow discovers a most unexpected form of healing—hunting for mushrooms. “Moving . . . Long tells the story of finding hope after despair lightly and artfully, with self-effacement and so much gentle good nature.”—The New York Times Long Litt Woon met Eiolf a month after arriving in Norway from Malaysia as an exchange student. They fell in love, married, and settled into domestic bliss. Then Eiolf’s unexpected death at fifty-four left Woon struggling to imagine a life without the man who had been her partner and anchor for thirty-two years. Adrift in grief, she signed up for a beginner’s course on mushrooming—a course the two of them had planned to take together—and found, to her surprise, that the pursuit of mushrooms rekindled her zest for life. The Way Through the Woods tells the story of parallel journeys: an inner one, through the landscape of mourning, and an outer one, into the fascinating realm of mushrooms—resilient, adaptable, and essential to nature’s cycle of death and rebirth. From idyllic Norwegian forests and urban flower beds to the sandy beaches of Corsica and New York’s Central Park, Woon uncovers an abundance of surprises often hidden in plain sight: salmon-pink Bloody Milk Caps, which ooze red liquid when cut; delectable morels, prized for their earthy yet delicate flavor; and bioluminescent mushrooms that light up the forest at night. Along the way, she discovers the warm fellowship of other mushroom obsessives, and finds that giving her full attention to the natural world transforms her, opening a way for her to survive Eiolf’s death, to see herself anew, and to reengage with life. Praise for The Way Through the Woods “In her search for new meaning in life after the death of her husband, Long Litt Woon undertook the study of mushrooms. What she found in the woods, and expresses with such tender joy in this heartfelt memoir, was nothing less than salvation.”—Eugenia Bone, author of Mycophilia and Microbia

The Mushroom Hunters

The Mushroom Hunters

Author: Langdon Cook

Publisher: Ballantine Books

Published: 2023-08-08

Total Pages: 321

ISBN-13: 0345536274

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“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.


Book Synopsis The Mushroom Hunters by : Langdon Cook

Download or read book The Mushroom Hunters written by Langdon Cook and published by Ballantine Books. This book was released on 2023-08-08 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.

Pilu of the Woods

Pilu of the Woods

Author: Mai K. Nguyen

Publisher: Oni Press

Published: 2019-04-17

Total Pages: 159

ISBN-13: 1620105640

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A heartwarming story of friendship, loss, and finding your way home from debut author/illustrator Mai K. Nguyen! Willow loves the woods near her house. They’re calm and quiet, so different from her own turbulent emotions, which she keeps locked away. When her emotions get the better of her one day, she decides to run away into the woods. There, she meets Pilu, a lost tree spirit who can’t find her way back home—which turns out to be the magnolia grove Willow’s mom used to take her to. Willow offers to help Pilu, and the two quickly become friends. But the journey is long, and Pilu isn’t sure she’s ready to return home yet—which infuriates Willow, who’s determined to make up for her own mistakes by getting Pilu back safely. As a storm rages and Willow’s emotions bubble to the surface, they suddenly take on a physical form, putting both girls in danger... and forcing Willow to confront her inner feelings once and for all.


Book Synopsis Pilu of the Woods by : Mai K. Nguyen

Download or read book Pilu of the Woods written by Mai K. Nguyen and published by Oni Press. This book was released on 2019-04-17 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: A heartwarming story of friendship, loss, and finding your way home from debut author/illustrator Mai K. Nguyen! Willow loves the woods near her house. They’re calm and quiet, so different from her own turbulent emotions, which she keeps locked away. When her emotions get the better of her one day, she decides to run away into the woods. There, she meets Pilu, a lost tree spirit who can’t find her way back home—which turns out to be the magnolia grove Willow’s mom used to take her to. Willow offers to help Pilu, and the two quickly become friends. But the journey is long, and Pilu isn’t sure she’s ready to return home yet—which infuriates Willow, who’s determined to make up for her own mistakes by getting Pilu back safely. As a storm rages and Willow’s emotions bubble to the surface, they suddenly take on a physical form, putting both girls in danger... and forcing Willow to confront her inner feelings once and for all.

Tales of Texas Cooking

Tales of Texas Cooking

Author: Frances Brannen Vick

Publisher: University of North Texas Press

Published: 2015-12-15

Total Pages: 408

ISBN-13: 1574416189

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According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.


Book Synopsis Tales of Texas Cooking by : Frances Brannen Vick

Download or read book Tales of Texas Cooking written by Frances Brannen Vick and published by University of North Texas Press. This book was released on 2015-12-15 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.

The Woods Cook

The Woods Cook

Author: Tim Smith

Publisher: CreateSpace

Published: 2014-11-01

Total Pages: 168

ISBN-13: 9781503077089

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A guide to wholesome and simple food and cooking for the trail, cabin, or home. Learn how to use traditional gear, manage a cooking fire, keep a clean backwoods kitchen, plan meals for trips, bake with sourdough, make a variety of sauces, cook in a bean hole, and more! Filled with recipes for a variety of foods, as well as how to make your own toothpaste, canvas canoe filler, or traditional wood preservative for everything from axe handles to canoe paddles.


Book Synopsis The Woods Cook by : Tim Smith

Download or read book The Woods Cook written by Tim Smith and published by CreateSpace. This book was released on 2014-11-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to wholesome and simple food and cooking for the trail, cabin, or home. Learn how to use traditional gear, manage a cooking fire, keep a clean backwoods kitchen, plan meals for trips, bake with sourdough, make a variety of sauces, cook in a bean hole, and more! Filled with recipes for a variety of foods, as well as how to make your own toothpaste, canvas canoe filler, or traditional wood preservative for everything from axe handles to canoe paddles.