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Haul out the holly, string up the lights, and prepare for an intimate look at how one of the South’s most enchanting cities celebrates the Christmas season. From the traditional antebellum homes with wreaths and candles to more modern place settings, the alluring photographs capture the essence of Savannah’s yuletide cheer.
This collection of recipes is coupled with a history lesson on the most popular restaurants and cafés in the city. B. Matthews was the first tavern in Georgia in 1792 and is constructed from old ship parts. Their B 52 Cheesecake is more up-to-date than their building, using Irish Cream liqueur and Heath bar crunch cookies. Vic’s on the River likes to share its traditional Southern food with customers, such as its Sweet Potato Crème Brûlée. The former cotton warehouse also shares a piece of history from the Civil War. Union soldiers mapped out Sherman’s march from Tennessee through Georgia on one of the walls. Part of the original map is still on display.
A top tourist destination with a knack for Southern hospitality, Savannah has a lot to offer when it comes to preparing fresh, irresistible seafood. Presenting a flavorful array of beautifully photographed crab, fish, oyster, shrimp, and scallop dishes, these selections provide a gustatory tour from the best and most-beloved Savannah restaurants and chefs.
Finally, a seafood cookbook devoted to New England’s most prized and valuable shellfish—scallops—is finally here! Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a cookbook about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. Cooking icon Julia Child remarked in a letter to Elaine, “You have done a wonderful bit of research and it should be known.”
Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels.
Indulge in a taste of Scandinavian culinary delights with this delectable sequel to Scandinavian Classic Baking. The Nordic landscapes may be known for its snow-capped mountains and cold winters, but the inhabitants are famous for their warm hospitality, aromatic coffee, and mouthwatering desserts. With hints of cinnamon, nutmeg, allspice, and cardamom, the recipes in this collection evoke images of generations of baking for friends and family. It will have every baker—from novice to expert—getting creative in the kitchen.
In Seasons and Celebrations, Old World family recipes from Sicily and Southern Italy have been updated and transplanted for the American table.
Known throughout Ireland for her popular “Simply Delicious” television show and for her best-selling series of cookbooks, the “Queen of Irish Cooking” turns her attention to preparing simple, stress-free Christmas dishes. By following these recipes, anyone can minimize preparation time and reduce frustration while maximizing results and increasing the quality and flavor of the dishes.
Enjoy big Cajun flavors without the guilt!
Mothers have always claimed that soup was great for treating a cold. But most didn’t realize that it is also great for treating a growing waistline. Souper Skinny Soups helps readers prescribe a dose of high-flavor but low-calorie medicine in more than 220 recipes for a bowl of good health.
Microwave cooking is becoming a way of life for millions of people. But as many microwave users find that meals can be cooked in minutes- they often lose the desire to experiment with unusual dishes. However, convenience cooking needn’t be time-consuming and dull, according to this cookbook. Margie Brignac, a microwave specialist and demonstrator, has adapted her favorite Louisiana recipes to microwave cooking, combining timesaving convenience with the flavors of Cajun and Creole cooking.
Savor the good life with this exceptional collection of themed recipes and wine pairings. From the holiday season to a gathering of friends, the menus in this cookbook will delight guests and family at every occasion. Created by a classically trained chef and a skilled wine expert, this volume reflects the historic elegance of Southern entertaining. It is a fresh look at what Southern cooking means today.
Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking.
Heritage baking is alive in the Sweet Auburn District of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony magazine’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African-American baking.
This is the ePub/eBook version of this title. This is not the print edition.
Tammy chose a unique selection of Southern dishes sure to please hearty appetites everywhere. Even more enticing than the dishes are the personal anecdotes and history revealed with many of the recipes. She loved the simple goodness of home cooking, and once declared that her favorite food was a hot dog—she would have chosen that over a steak any day!
According to author Dawn L. Campbell, more than 2.5 million tons of tea are cultivated annually in more than 30 countries throughout the world. Originally thought of as a medicinal elixir, tea and its virtues were widely extolled. Thomas Garway, whose coffeehouse first sold tea in 1660, said tea cleansed the spleen, kidneys, and ureters, strengthened the stomach, relieved headaches, expanded the lungs, and helped to drive away colds, scurvy, and colic.
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