Local Flavor
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Author |
: Jean Iversen |
Publisher |
: Northwestern University Press |
Total Pages |
: 184 |
Release |
: 2018-03-15 |
ISBN-10 |
: 9780810136724 |
ISBN-13 |
: 0810136724 |
Rating |
: 4/5 (24 Downloads) |
Synopsis Local Flavor by : Jean Iversen
The neighborhoods that make up Chicago’s rich cultural landscape have been defined by the restaurants that anchor them. In Local Flavor, the popular food writer Jean Iversen chronicles eight beloved local eateries, from Chinatown on the South Side to Rogers Park in the far North, tracing the story of how they became neighborhood institutions. Iversen has meticulously gathered the tales, recipes, and cultural traditions that define Chicago’s culinary past and present. Rich with firsthand accounts from local restaurateurs, their families, long-time customers, and staff, Local Flavor is a community-driven look at Chicago through a gastronomical lens. Including recipes for popular dishes from each restaurant that readers can try at home, Local Flavor weaves together ethnography, family, and food history into a story that will enthrall both food and Chicago history lovers.
Author |
: Deborah Madison |
Publisher |
: Ten Speed Press |
Total Pages |
: 1039 |
Release |
: 2012-06-27 |
ISBN-10 |
: 9780307885654 |
ISBN-13 |
: 0307885658 |
Rating |
: 4/5 (54 Downloads) |
Synopsis Local Flavors by : Deborah Madison
First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.
Author |
: Ryuzo Furukawa |
Publisher |
: CRC Press |
Total Pages |
: 442 |
Release |
: 2019-02-05 |
ISBN-10 |
: 9781351378376 |
ISBN-13 |
: 1351378376 |
Rating |
: 4/5 (76 Downloads) |
Synopsis Lifestyle and Nature by : Ryuzo Furukawa
Environmental constraints are becoming increasingly severe, and now more than ever it is time that we confront head-on the change from an "underground resources" type of civilization to one with a new way of life and technology that embraces a sense of nature. To do so, we need to understand the process of the civilization change. We must change our way of thinking to backcasting in order to design future lifestyles and learn from the elderly who lived with nature under severe environmental constraints more than 70 years ago. We must also learn from nature directly, the only sustainable society on earth. This book introduces Bio-TRIZ and ontology engineering to match and find technologies needed for spiritually affluent lifestyles. It provides many examples of Japanese cities that conducted lifestyle design projects based on nature technology. The book is a great reference for graduate-level students of environmental studies and engineering and for researchers in innovation, social science, engineering, and public policy, especially those with an interest in lifestyle change for a sustainable society.
Author |
: Editors of Southern Living Magazine |
Publisher |
: Oxmoor House |
Total Pages |
: 0 |
Release |
: 2010-03-16 |
ISBN-10 |
: 084873307X |
ISBN-13 |
: 9780848733070 |
Rating |
: 4/5 (7X Downloads) |
Synopsis Southern Living Farmers Market Cookbook by : Editors of Southern Living Magazine
Celebrate the seasons with fresh-from-the-farm recipes that will make you feel healthy and happy about the dishes you prepare for your family and friends. Southern Living Farmers Market Cookbook offers recipes-arranged according to season-that make the most of the bounty of fresh ingredients found at local markets, U-Picks, and farm stands. Whether you have your own backyard vegetable patch or pick your produce from the local market, you'll find an abundance of garden-fresh Southern Living recipes that will bring vibrant flavor to the dining table. Four chapters-Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse-are filled with a wide variety of dishes ranging from appetizers and beverages to entr?es, breads, and desserts. Lime Raspberry Bites, Fresh Corn Cakes, Skillet Grits With Seasoned Vegetables, Black-eyed Pea Cakes, and Sweet Potato Galette are just a sample of the many ways to prepare seasonal produce at the height of freshness. This book is so much more than recipes. A complete chapter walks you through the farmers market experience. You'll almost taste the sweet strawberries of spring, summer's juicy vine-ripened tomatoes, and the pumpkins, potatoes, and apples of fall and winter. A Fresh Produce & Herb Primer provides all the tips you need for selecting the best produce: how to choose the freshest beans and peas, what to look for when buying onions and peppers, and how to pick melons that are at the peak of perfection. You'll also find out how to store and prepare fresh produce. And to explore farmers markets firsthand, don't miss the Farmers Market Finds section. It's an extensive guide to some of the best markets and food festivals across the South.
Author |
: South Carolina. Department of Agriculture |
Publisher |
: |
Total Pages |
: 1 |
Release |
: 2013 |
ISBN-10 |
: OCLC:851512954 |
ISBN-13 |
: |
Rating |
: 4/5 (54 Downloads) |
Synopsis Fresh on the Menu by : South Carolina. Department of Agriculture
Author |
: The Editors of Southern Living |
Publisher |
: Time Inc. Books |
Total Pages |
: 288 |
Release |
: 2016-10-07 |
ISBN-10 |
: 9780848752767 |
ISBN-13 |
: 0848752767 |
Rating |
: 4/5 (67 Downloads) |
Synopsis SOUTHERN LIVING Farmers Market Cookbook by : The Editors of Southern Living
Celebrate the seasons with fresh-from-the-farm recipes that will make you feel healthy and happy about the dishes you prepare for your family and friends. Southern Living Farmers Market Cookbook offers recipes-arranged according to season-that make the most of the bounty of fresh ingredients found at local markets, U-Picks, and farm stands. Whether you have your own backyard vegetable patch or pick your produce from the local market, you'll find an abundance of garden-fresh Southern Living recipes that will bring vibrant flavor to the dining table. Four chapters-Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse-are filled with a wide variety of dishes ranging from appetizers and beverages to entrees, breads, and desserts. Lime Raspberry Bites, Fresh Corn Cakes, Skillet Grits With Seasoned Vegetables, Black-eyed Pea Cakes, and Sweet Potato Galette are just a sample of the many ways to prepare seasonal produce at the height of freshness. This book is so much more than recipes. A complete chapter walks you through the farmers market experience. You'll almost taste the sweet strawberries of spring, summer's juicy vine-ripened tomatoes, and the pumpkins, potatoes, and apples of fall and winter. A Fresh Produce & Herb Primer provides all the tips you need for selecting the best produce: how to choose the freshest beans and peas, what to look for when buying onions and peppers, and how to pick melons that are at the peak of perfection. You'll also find out how to store and prepare fresh produce. And to explore farmers markets firsthand, don't miss the Farmers Market Finds section. It's an extensive guide to some of the best markets and food festivals across the South.
Author |
: Jean Milán |
Publisher |
: |
Total Pages |
: 73 |
Release |
: 2013 |
ISBN-10 |
: OCLC:909055344 |
ISBN-13 |
: |
Rating |
: 4/5 (44 Downloads) |
Synopsis Local Flavor by : Jean Milán
Author |
: Stan Hieronymus |
Publisher |
: Brewers Publications |
Total Pages |
: 370 |
Release |
: 2016-10-07 |
ISBN-10 |
: 9781938469374 |
ISBN-13 |
: 1938469372 |
Rating |
: 4/5 (74 Downloads) |
Synopsis Brewing Local by : Stan Hieronymus
Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, “common brewers” continued to make “common beer” for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer—now called California common—all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis—all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place.
Author |
: Josh McAuliffe |
Publisher |
: |
Total Pages |
: 90 |
Release |
: 2010 |
ISBN-10 |
: OCLC:1262058310 |
ISBN-13 |
: |
Rating |
: 4/5 (10 Downloads) |
Synopsis Local Flavor by : Josh McAuliffe
Recipes submitted by residents of Northeastern Pennsylvania, with photographs and background information concerning each dish.
Author |
: Connie Correia Fisher |
Publisher |
: |
Total Pages |
: 320 |
Release |
: 1998 |
ISBN-10 |
: 0966120000 |
ISBN-13 |
: 9780966120004 |
Rating |
: 4/5 (00 Downloads) |
Synopsis Local Flavor by : Connie Correia Fisher