Nuttin but Pecans or Festive Feasts Cookbook

Nuttin' but Pecans: A Collection Of Pecan Recipes

Author: Rosie King

Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.

Interesting textbook: Food in Russian History and Culture or Cooking with the Food Chat Family

Festive Feasts Cookbook

Author: Michelle Berriedale Johnson

This fascinating cookbook offers the modern cook a tempting selection of ten historical feasts from around the world. Drawn from a vast range of sources, the recipes are compiled and described in their historical context by the author, an expert in recreating historical recipes. From the lavish dishes of the Mughal emperors to the exotic cuisine of the Aztecs, all fifty recipes have been thoroughly modernized and tested, and each menu comes complete with alternative ingredients and serving suggestions.
A perfect gift for year-round entertaining, Festive Feasts Cookbook is beautifully designed and features sumptuous color pictures of food and feasting, including period paintings, illuminated manuscripts, decorative ceramics, prints, and etchings. With lively introductions that provide a cultural background for the recipes, this book has much to offer those interested in creative cooking within a historical context.
Festive Feasts Cookbook includes:
The Return of Odysseus: A Homeric Banquet
The 1001 Arabian Nights: Feasting with the Caliph
Dining at the Court of Lucrezia Borgia
Hiawatha’s Wedding Feast
Banqueting with Mughal Emperors
The Cuisine of the Aztecs
Dinner with Queen Elizabeth I
Jewish Passover Supper: Centuries of Tradition
An Imperial Birthday Banquet in the Forbidden City
Georgian Christmas with Parson Woodforde

Co-published with The British Museum Press, U.K.
The Wisconsin edition is for sale only in the U.S.A. and it's dependencies, Canada, and the Philippines.

Table of Contents:

	Aperitif - And Thanks	6
1	The Return of Odysseus: A Homeric Banquet	8
2	The 1001 Arabian Nights: Feating with the Caliph	18
3	Dining at the Court of Lucrezia Borgia	30
4	Hiawatha's Wedding Feast	42
5	Banqueting with Mughal Emperors	54
6	The Cuisine of the Aztecs	68
7	Dinner with Queen Elizabeth I	80
8	Jewish Passover Supper: Centuries of Tradition	92
9	An Imperial Birthday Banquet in the Forbidden City	106
10	Georgian Christmas with Parson Woodforde	116
	Further Reading	127
	Index	128

Market Day in Provence or Louisiana Cookery

Market Day in Provence

Author: Michele De La Pradell

At farmers’ markets, we expect to see fruit bursting with juicy sweetness and vegetables greener than a golf course. For Michèle de La Pradelle these expectations are mostly the result of a show performed by merchants and sustained by our propensity to see what we want to see there. Hailed upon its release in France, the award-winning Market Day in Provence lays bare the mechanisms of the contemporary outdoor market by providing a definitive account of the centuries-old institution at Carpentras, a city near Avignon in the south of France famous for its quintessential public street market.

The renewal and celebration of the outdoor market culture in recent years, argues de La Pradelle, artfully masks a fierce commitment to modern-day free-market economics. Responding to consumer desire for an experience that recalls a time before impersonal supermarket chains and mass-produced products, buyers and sellers alike create an atmosphere built on various fictions. Vendors at the market at Carpentras, for example, oblige patrons by acting like lifelong acquaintances of those whom they’ve only just met as they dispense free samples and lively, witty banter. Likewise, going to the market to look for “freshness” becomes a way for the consumer to signify the product’s relation to nature—a denial of the workaday reality of growing melons under plastic sheets, then machine-sorting, crating, and transporting them.
 
Offering captivating descriptions of goods and the friendly and occasionally piquant exchanges between buyers and sellers, Market Day in Provence will be devoured by any reader with an interest in areas as diverseas food, ethnography, globalization, modernity, and French culture.

Read also World of Culinary Supervision Training and Management or French Food

Louisiana Cookery

Author: Owen Brennan

"Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianians associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand in hand." In this book, Land collects, refines, and comments on recipes and cooking history from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include such oddities as "Squirrel Head Potpie" and "Poached Alligator Tail," as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described, with intriguing historical tidbits about the state's contributions to alcoholic beverages. The book reveals the recipes of numerous drinks, unique to this area, but now widely known and enjoyed.

Mastering the Art of Florida Seafood or Recipes from the Old Mill

Mastering the Art of Florida Seafood

Author: Lonnie T Lynch

Lonnie Lynch, a master chef in Boca Raton, Florida, will show you how to master the art of preparing and presenting Florida's seafull of delicious seafood, with nods to Florida's many influences, including Southern, Caribbean, and the latest eclecticism, making use of Florida's bounty of citrus and exotic fruits and vegetables.

Includes tips on purchasing, preparing, and serving fish and shellfish, with alligators thrown in for good measure. Cooking is fun, and Lonnie will show you how with suggestions for artistic food placement, food painting techniques, and more.

Find handy information on the nutritional value of seafood, using the right tools and equipment, and what to serve with each gorgeous dish, including basic and innovative sauces, salsas, and vegetable accompaniments.

The seafood recipes will thrill you with Lonnie's imaginative approach. Here are just a few:

• Bahama Conch—Papaya Pancakes with Chili Sour Cream
• Key Largo Shrimp with Garlic—Parmesan Butter
• Blue Marlin Sportfishing Chowder
• Pineapple Boat with Creamy Dill Shrimp Salad
• Lobster Lisa with Sherry—and —Brandy Mornay Sauce
• Mussels Primavera with Almond—Cilantro Pesto
• Grilled Salmon with Honey—Mustard Glaze and Rutabagas.
  
  
  

  Interesting textbook: Vegan Barbecues and Buffets or New Good Cake Book

  Recipes from the Old Mill: Baking with Whole Grains

  Author: Sarah E Myers

  Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns.
  
  "This collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual." -- Publishers Weekly
  

  Publishers Weekly

  The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines. (Oct.)

  Library Journal

  The authors are sisters who grew up near an old grain mill, and Lind's husband is the miller there today. Both sisters have a background in home economics (Lind is a registered dietitian), and these are the recipes they have developed over the years. There are corn, wheat, rye, buckwheat, and multigrain breads, as well as some main dishes and desserts based on grains. Many old-fashioned breads are included, and the book has a nice, homey feel. A number of excellent books by artisan bakers have appeared in recent years, including Joe Ortiz's The Village Baker (LJ 12/92); with its sense of home and family, Recipes from the Old Mill has its own appeal.