Meat (Kooky Cookery)

Meat (Kooky Cookery) PDF Author: Bryan Ballinger
Publisher:
ISBN: 9781429094184
Category : Cooking
Languages : en
Pages : 0

Book Description
What do bricks of tomato gelatin, pizzas made with baked beans, and hors d'oeuvre-impaled Santas have in common? They're all part of America's rich and fragrant history of bizarre food concoctions. Applewood Books presents four Kooky Cookery titles, on Brunch, Appetizers, Meat, and Jello, which highlight our nation's golden age of peculiar creations. Available in inexpensive paperback editions, these irregular recipe collections from yesteryear feature: - bizarre combinations and presentations of foodstuffs - truly unappetizing photographs - hilarious running commentary

Beef in the Classroom

Beef in the Classroom PDF Author: Alberta Cattle Commission
Publisher: Calgary : Alberta Cattle Commission
ISBN: 9780973038101
Category : Beef
Languages : en
Pages :

Book Description

Brunch (Kooky Cookery)

Brunch (Kooky Cookery) PDF Author: Bryan Ballinger
Publisher:
ISBN: 9781429094153
Category : Cooking
Languages : en
Pages : 0

Book Description
What do bricks of tomato gelatin, pizzas made with baked beans, and hors d'oeuvre-impaled Santas have in common? They're all part of America's rich and fragrant history of bizarre food concoctions. Applewood Books presents four Kooky Cookery titles, on Brunch, Appetizers, Meat, and Jello, which highlight our nation's golden age of peculiar creations. Available in inexpensive paperback editions, these irregular recipe collections from yesteryear feature: - bizarre combinations and presentations of foodstuffs - truly unappetizing photographs - hilarious running commentary

Kooky Komix

Kooky Komix PDF Author: Mini Komix
Publisher: Lulu.com
ISBN: 138779325X
Category : Comics & Graphic Novels
Languages : en
Pages : 102

Book Description
Kooky Komix buries silly scares and creepy cartoons! Horror comics with a dash of comedy and zaniness! Starring the residents of Monsterville, The Maggis, Powerhouse Pepper, The Friendship Club, Slug-Nutty Sam, The Old Skipper, Hugo Headstone, and the Door-Knocker! Featuring material by Basil Wolverton, Howard Nostrand, John Stanley, Frank Springer, Rod Roche, Fred Schwab, Paul Neary, Bill Feret, Dan Green, Gerald Altman, Bob Powell, Sid Check, Roacho Rizzo, and John Byrne. 100 Big Pages of hilarious horror!

Foodopoly

Foodopoly PDF Author: Wenonah Hauter
Publisher: New Press, The
ISBN: 1595587942
Category : Business & Economics
Languages : en
Pages : 341

Book Description
“A meticulously researched tour de force” on politics, big agriculture, and the need to go beyond farmers’ markets to find fixes (Publishers Weekly). Wenonah Hauter owns an organic family farm that provides healthy vegetables to hundreds of families as part of the Community Supported Agriculture (CSA) movement. Yet, as a leading healthy-food advocate, Hauter believes that the local food movement is not enough to solve America’s food crisis and the public health debacle it has created. In Foodopoly, she takes aim at the real culprit: the control of food production by a handful of large corporations—backed by political clout—that prevents farmers from raising healthy crops and limits the choices people can make in the grocery store. Blending history, reporting, and a deep understanding of farming and food production, Foodopoly is a shocking, revealing account of the business behind the meat, vegetables, grains, and milk most Americans eat every day, including some of our favorite and most respected organic and health-conscious brands. Hauter also pulls the curtain back from the little-understood but vital realm of agricultural policy, showing how it has been hijacked by lobbyists, driving out independent farmers and food processors in favor of the likes of Cargill, Tyson, Kraft, and ConAgra. Foodopoly shows how the impacts ripple far and wide, from economic stagnation in rural communities to famines overseas, and argues that solving this crisis will require a complete structural shift—a change that is about politics, not just personal choice.

Icons of American Cooking

Icons of American Cooking PDF Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 507

Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.

Slovenian Cuisine

Slovenian Cuisine PDF Author: Janez Bratovž
Publisher: Simon and Schuster
ISBN: 1510764615
Category : Cooking
Languages : en
Pages : 459

Book Description
Winner of the Gourmand Award for Best Chef Book; a love-letter to the region, by the internationally-renowned chef and father of modern Slovenian cuisine. First published in Slovenian in 2018, this long-awaited, award-winning book has finally been translated to English. With beautifully written introductory essays for each new stop and robust narrative elements, it follows a road trip around Slovenia in search of the finest ingredients in the country, and the best producers of them. Each chapter profiles an ingredient key to the culture, and the passionate producer or farmer who supplies it, before delving into two select recipes for each—one interpretation of a traditional Slovenian dish and one modern presentation—which highlight the product and showcase its versatility. The reason for this format is simple. For JB, the ingredient is paramount—the source of inspiration. Every dish in his restaurant is created from completely fresh ingredients, which he always hand selects and likes to trace back to their source. So it is only natural that his cookbook would be organized in the same way. It’s very much a reflection of the chef himself: an innovator rooted in local tradition and ingredients. Featuring carefully-chosen ingredients like Adriatic fish, beef, game, fleur de sel, olive oil, prosciutto, wild herbs, goat cheese, and cabbage, you’ll find recipes such as: Soft red polenta with chanterelle sauce and sour cream Creamed Jerusalem artichoke soup with truffles, fried Jerusalem artichoke peels, olive oil, and red peppercorns Red deer fillet with juniper berry sauce, tarragon roll, red Swiss chard stems, celeriac, and cranberry jam Hazelnut ice cream with olive oil, dark chocolate, and fleur de sel Fried and cooked beef tendons with honey in wild garlic sauce, with cold-pressed sunflower oil, vinegar, and wild herbs Chicken in white wine with root vegetables and new potatoes Prosciutto-wrapped monkfish with celeriac purée, peach cream, and olive oil jelly Fellow Slovenian Ana Roš (named the best female chef in the world in 2017) told CNN: “Every country has 'The Chef.' In Slovenia, this is him. Chef Janez Bratovž is the father of modern Slovenian cuisine.” With the country being awarded the title of European Region of Gastronomy in 2021, it’s clear that Slovenia and its beautiful and diverse cuisine is fast becoming the next major culinary destination, and its time in the spotlight is overdue.

Food Lovers' Guide to® Memphis

Food Lovers' Guide to® Memphis PDF Author: Pamela Denney
Publisher: Rowman & Littlefield
ISBN: 0762790865
Category : Travel
Languages : en
Pages : 328

Book Description
The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs

Kung Food

Kung Food PDF Author: Jon Kung
Publisher: Clarkson Potter
ISBN: 059357818X
Category : Cooking
Languages : en
Pages : 289

Book Description
An exciting and unexpected collection of 100 recipes that re-examines Chinese American food “The recipes in Kung Food are so vibrant and bursting with flavor that you’ll want to scrape your plates clean.”—Andy Baraghani, author of The Cook You Want to Be Jon Kung grew up as a “third-culture” kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: • Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) • Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) • Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice) • Stir Fries (Szechuan Paneer, Faygo Orange Chicken) • Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

FoodFest 365!

FoodFest 365! PDF Author: Yvan Lemoine
Publisher: Simon and Schuster
ISBN: 1440510008
Category : Cooking
Languages : en
Pages : 447

Book Description
"[Mr. Lemoine's] desserts . . . verge on spectacular." --The New York Times Whip up a quick dessert to celebrate Coconut Torte Day on March 13! Stock up on vermouth to celebrate Dry Martini Day on June 19! Up for fried seafood? October 2 is National Fried Scallops Day! With this fabulously fun cookbook, every day is a holiday--that is, a national food holiday! In this book, acclaimed chef and Food Network competitor Yvan D. Lemoine shares recipes with a trademark exuberance that invites you to the party! You'll be treated to interesting food trivia alongside easy-to-follow instructions for how to make such mouthwatering goodies as Salted Caramel Popcorn (for Popcorn Day, January 19), Almond Madeleines (for Almond Day, February 16), Spinach and Artichoke Dip (for Artichoke Heart Day, March 16), and many more for each month that follows. Packed with a refreshing, random mix of recipes associated with each day of the year and festive full-color photos throughout, this delightfully uncommon cookbook is sure to tempt the tastebuds of foodies and free-spirits alike!
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