Blue Ribbon Baking from a Redneck Kitchen

Author: Francine Bryson
Publisher: National Geographic Books
ISBN: 0804185786
Category : Cooking
Languages : en
Pages : 0

Book Description
National pie champion, mom, homemaker, and self-proclaimed redneck, Francine Bryson won the hearts of bakers everywhere when she appeared on CBS’s The American Baking Competition and went on to become a finalist on the show. Known for her down-home Southern charm and sass (and for successfully pairing chocolate and peanut butter with bacon), Francine now shares her sought-after recipes and tips in her very first baking book. “Here are the recipes and tricks I was taught by my Great-Granny, Granny, Nana, and Mama—the women who schooled me on the ways a Southern woman keeps a kitchen—and that I learned from twenty-plus years of competing on the baking circuit. Now you can bake up award-winning pies such as Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and irresistible treats like Soda Pop Cake and Classic Southern Lemon Bars—all so good they have made the rounds with the ladies at church, the bridge clubs, supper clubs, and mom groups for generations.” --from the Introduction

Country Cooking from a Redneck Kitchen

Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0553459147
Category : Cooking
Languages : en
Pages : 241

Book Description
Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.

Blue Ribbon Baking from a Redneck Kitchen

Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0804185786
Category : Cooking
Languages : en
Pages : 242

Wirework

Author: Dale Armstrong
Publisher: Penguin
ISBN: 1620333228
Category : Crafts & Hobbies
Languages : en
Pages : 508

Book Description
Wirework is a step-by-step guide for the intermediate artist seeking new design possibilities combined with solid technique instruction. Jewelry artists will learn how to wire-wrap using faceted stones, how to create pendants with any size or shape of faceted stone, how to use several methods for working with and setting faceted stones, plus mixing wire gauges and tempers to create stable yet creative pieces. Dale "Cougar" Armstrong showcases her classic jewelry style and shows how to create beautiful custom bracelets, necklaces, pendants, earrings, and rings. In the eighteen projects included, you'll discover how to work with half-hard wire, when to use other tempers and why, as well as Dale's favorite tools and proper tool usage. Plus, you'll get comprehensive instructions about: • Using geometry in wire-jewelry formulations. • Making the correct right angles. • Shaping with and without mandrels. • Using found items for shaping. • When and how to use snap-set components. • Choosing the right cabochons and gemstones.

The Cookies & Cups Cookbook

Author: Shelly Jaronsky
Publisher: Simon and Schuster
ISBN: 1501102516
Category : Cooking
Languages : en
Pages : 320

Book Description
With recipes ranging from the deliciously decadent to the deceptively simple, Jaronsky shows you how to bring her signature style into your own kitchen. A self-described buttercream addict, her book has something for everyone, from the cooking novice to the seasoned chef.

Authentic Portuguese Cooking

Author: Ana Patuleia Ortins
Publisher: Macmillan
ISBN: 1624141943
Category : Cooking
Languages : en
Pages : 403

Book Description
The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste-all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts.This masterful collection of over 200 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere.With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.

The Southern Sympathy Cookbook: Funeral Food with a Twist

Author: Perre Coleman Magness
Publisher: The Countryman Press
ISBN: 1682680398
Category : Cooking
Languages : en
Pages : 312

Book Description
Hearty bites for the heavy-hearted “He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” —Obituary from Gulfport, Mississippi So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes—all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.

You Are Your Own Gym: The Cookbook

Author: Mark Lauren
Publisher: Ballantine Books
ISBN: 0553394991
Category : Cooking
Languages : en
Pages : 289

Book Description
125 delicious recipes that adhere to fitness phenomenon Mark Lauren’s unique “calorie shifting” nutritional philosophy to help you cook your way to weight loss, muscle gain, and improved fitness performance. Just as you don’t need a fancy gym membership to get the best workout of your life, you don’t need fancy kitchen skills or a personal chef to keep your body optimally fueled. You Are Your Own Gym: The Cookbook capitalizes on ingredients that are fresh and affordable, and simple preparations you’ll want to make again and again. Categorizing meals as either fast-fueling or slow-fueling (depending on the carbohydrate content), Lauren’s recipes cover your needs for breakfast, lunch, dinner, snacks, smoothies, and even dessert! Filled with tempting photos of delicious meals, handy shopping lists, and sample menus to help you fulfill all your fitness goals, You Are Your Own Gym: The Cookbook is your best bet for building a stronger, leaner, healthier you with each satisfying bite.

American Cake

Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360

Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

Bitter

Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607745178
Category : Cooking
Languages : en
Pages : 541

Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.