But Mama Always Put Vodka in Her Sangria!

Author: Julia Reed
Publisher: Macmillan + ORM
ISBN: 1250019052
Category : Cooking
Languages : en
Pages : 216

Book Description
In her new book, But Mama Always Put Vodka in Her Sangria!, Julia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to home as her native Mississippi Delta and Florida's Gulf Coast. Along the way, Reed discovers the perfect Pimm's Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, her own mother. Reed writes about the bounty—and the burden—of a Southern garden in high summer, tosses salads in the English countryside, and shares C.Z. Guest's recipe for an especially zingy bullshot. She understands the necessity of a potent holiday punch and serves it up by the silver bowl full, but she is not immune to the slightly less refined charms of a blender full of frozen peach daiquiris or a garbage can full of Yucca Flats. And then there are the parties: shindigs ranging from sultry summer suppers and raucous dinners at home to a Plymouth-like Thanksgiving feast and an upscale St. Patrick's Day celebration. This delightful collection of essays by Julia Reed, a master storyteller with an inimitable voice and a limitless capacity for fun, will show you how to entertain guests with style, have a good time yourself and always have that perfect pitcher of sangria ready at a moment's notice.

But Mama Always Put Vodka in Her Sangria!

Author: Julia Reed
Publisher: Macmillan
ISBN: 1250019044
Category : Cooking
Languages : en
Pages : 274

Book Description
Shares the author's Middle East culinary adventures, the lifestyle tips she gleaned from such hostesses as Pat Buckley and Pearl Bailey, and her experiences with throwing and attending upscale themed dinner parties.

Ham Biscuits, Hostess Gowns, and Other Southern Specialties

Author: Julia Reed
Publisher: Macmillan + ORM
ISBN: 1466828536
Category : Cooking
Languages : en
Pages : 254

Book Description
Southern humorist Julia Reed celebrates Southern food, Southern women, and the Southern penchant for enjoying good times in this collection of her food writing. Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one's own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary -- and social -- South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner's relentless penchant for using gelatin why most things taste better with homemade mayonnaise the necessity of a holiday milk punch (and, possibly, a Santa hat) how best to "cook for compliments" (at least one squash casserole and Lee Bailey's barbequed veal are key). She provides recipes for some of the region's best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the "wow factor" intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to "eat" your luck on New Year's Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read.

Queen of the Turtle Derby and Other Southern Phenomena

Author: Julia Reed
Publisher: Random House Trade Paperbacks
ISBN: 0812973615
Category : Travel
Languages : en
Pages : 242

Book Description
In classic Dixie storytelling fashion, with a rare blend of literary elegance and plainspoken humor, the inimitably charming, staunchly Southern Julia Reed wends her way below the Mason-Dixon line and observes many phenomena– from politics, religion, and women to weather, guns, and what she calls “drinking and other Southern pursuits.” To hear Reed tell it, the South is another country. She builds an entertaining and persuasive case, using as examples everything from its unfathomable codes of conduct to its disciplined fashion sense. And then there is Southern food, which is an entire world apart: Gumbo, grits, greens, and, of course, fried chicken make memorable appearances in Reed’s essays, which will amuse, delight, and even explain a thing or two to baffled Yankees everywhere.

The House on First Street

Author: Julia Reed
Publisher: Harper Collins
ISBN: 006184991X
Category : Biography & Autobiography
Languages : en
Pages : 263

Book Description
After fifteen years of living like a vagabond on her reporter's schedule, Julia Reed got married and bought a house in the historic Garden District. Four weeks after she moved in, Hurricane Katrina struck. The House on First Street is the chronicle of Reed's remarkable and often hilarious homecoming, as well as a thoroughly original tribute to our country's most original city.

South Toward Home

Author: Julia Reed
Publisher: St. Martin's Press
ISBN: 1250166349
Category : Biography & Autobiography
Languages : en
Pages : 257

Book Description
A collection of essays written for the column "The high & the low" in the magazine Garden & gun.

Julia Reed's New Orleans

Author: Julia Reed
Publisher: Rizzoli Publications
ISBN: 0847863646
Category : Cooking
Languages : en
Pages : 226

Book Description
Consummate hostess and lifestyle expert Julia Reed shares her favorite New Orleans recipes and ways to create parties that exude this city's famously warm hospitality. This follow-up to Julia's bestseller Julia Reed's South showcases her entertaining know-how and that of her noted chef friends--and her love of New Orleans. Held in a variety of venues, from courtyards to gracious interior spaces, the gatherings' menus include such dishes as grillades, grits, and seafood gumbo, and cocktails ranging from the traditional Sazerac to a Satsuma Margarita. Featured are an elegant holiday dinner, a crawfish boil, and a lunch under the live oaks. All are presented in luscious photographs and include tips on setting tables, arranging flowers, and crafting playlists to create a festive mood. Julia's introduction traces the evolution of New Orleans cuisine, from its Creole beginnings to the culinary contributions of other ethnic groups. Sidebars cover iconic watering holes and local specialties such as the po-boy and the muffuletta, as well as events ranging from Mardi Gras to raucous St. Patrick's Day. This enticing cookbook is the ultimate primer is for every party-giver and anyone interested in "laissez bons temps roulez."

Dispatches from the Gilded Age

Author: Julia Reed
Publisher: St. Martin's Press
ISBN: 1250279445
Category : Travel
Languages : en
Pages : 185

Book Description
Dispatches from the Gilded Age is a collection of essays by Julia Reed, one of America's greatest chroniclers. In the middle of the night on March 11, 1980, the phone rang in Julia Reed’s Georgetown dorm. It was her boss at Newsweek, where she was an intern. He told her to get in her car and drive to her alma mater, the Madeira School. Her former headmistress, Jean Harris, had just shot Dr. Herman Tarnower, The Scarsdale Diet Doctor. Julia didn’t flinch. She dressed, drove to Madeira, got the story, and her first byline and the new American Gilded Age was off and running. The end of the twentieth century and the beginning of the twenty-first was a time in which the high and the low bubbled furiously together and Julia was there with her sharp eye, keen wit, and uproariously clear-eyed way of seeing the world to chronicle this truly spectacular era. Dispatches from the Gilded Age is Julia at her best as she profiles Andre Leon Talley, Sister Helen Prejean, President George and Laura Bush, Madeleine Albright, and others. Readers will travel to Africa and Cuba with Julia, dine at Le Bernardin, savor steaks at Doe’s Eat Place, consider the fashions of the day, get the recipes for her hot cheese olives and end up with the ride of their lives through Julia’s beloved South. With a foreword by Roy Blount, Jr. and edited by Julia's longtime assistant, Everett Bexley.

Mud Season: How One Woman's Dream of Moving to Vermont, Raising Children, Chickens and Sheep, and Running the Old Country Store Pretty Much Led to One Calamity After Another

Author: Ellen Stimson
Publisher: The Countryman Press
ISBN: 1581576927
Category : Biography & Autobiography
Languages : en
Pages : 164

Book Description
Living the dream of the endless vacation “Anyone who has ever dreamed of leaving the city and taking their lives back to nature (and who hasn't?) will find much to contemplate in this warm and hilarious tale of rural misadventure and small town quirk, even if they have never chased a goat in a bathing suit or called 911 because there were cows in the road. Stimson's voice is endearing: both in its self-deprecation and its rapture, as she sings an only slightly conflicted love song to Vermont.” —Pam Houston, author of Contents May Have Shifted “Taking a plunge that wimpier sorts (i.e. most of us) only fantasize about, Ellen Stimson and her family packed up their house in St. Louis and threw themselves into a wildly different life in small-town Vermont. Armed with the passion-and haplessness-of wide-eyed newcomers they rescue goats and adopt chickens, do battle with skunks and bats and falling ice, and, most disastrously, buy a black hole of a general store. Through it all they manage to retain their love for their adopted home as well as one another. This is a tale to which all the cliché words absolutely apply: hilarious, heartwarming, rollicking, and, most of all, rich in the real stuff of life.” —Julia Reed, author of But Mama Always Put Vodka in Her Sangria!

Bottom of the Pot

Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623

Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.