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Food and Wine Newsletter February 2019
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A taste of cowboy : ranch recipes and tales from the trailby Kent RollinsAccompanied by entertaining stories and poetry, an authentic cowboy and TV veteran presents a guide to comfort food that gets creative with pantry ingredients to create such dishes as Sweet Heat Chopped Barbecue Sandwiches and Bread Pudding With Whisky Cream Sauce.
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Deep run roots : stories and recipes from my corner of the South by Vivian HowardThe Peabody Award-winning co-creator of PBS' A Chef's Life collects more than 200 recipes in an essential Southern cookbook that includes recipes for such dishes as Blueberry BBQ Chicken, Cool Cucumber Crab Dip, Peaches and Cream Cake, Pecan Chewy Pie, Tempura-Fried Okra, Pimiento Cheese Grits and many more. .
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The Mission Chinese Food cookbook by Danny BowienA collection of unconventional recipes—including Sichuan Pickled Vegetables, Two Ways; Fish Fragrant Eggplant and Rich Chicken Stock—by the star chef and founder of the Mission Chinese Food restaurant features his signature mashups of Chinese and American cuisine while sharing the story of the restaurant and his rise to fame.
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Dim sum : the art of Chinese tea lunchby Ellen BlonderThe award-winning author of Every Grain of Rice introduces the Chinese culinary art of dim sum with a collection of sixty simple, authentic recipes for such treats as steamed and fried dumplings, Chinese pastries, meat or shrimp balls, steamed buns, and other savory treats, accompanied by step-by-step preparation instructions and helpful cooking techniques.
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Easy family recipes from a Chinese-American childhood by Ken HomThe world-renowned culinary expert shares a collection of 150 delectable Chinese recipes adapted for the modern American table, including such dishes as Iceberg Lettuce-Egg Drop Soup, Barbecued Spareribs, and Moo Goo Gai Pan.
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