Barbara Greenman - America's Hometown Recipe Book - Little, Brown Book Group

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America's Hometown Recipe Book

712 Favorite Recipes from Main Street U.S.A.

By Barbara Greenman

  • Hardback
  • £14.95

This great big collection of recipes, straight from America's heartland, dishes up classic down-home goodness, from super sweet spare ribs to cherry-delight pie. America's Hometown Recipe Book gathers together 800 delicious, beloved, and tried-and-true recipes that have been served up at churches and state fairs across the nation, from Catawissa, Pennsylvania, to Tuscola, Texas, to Carlsbad, California. Culled from Black Dog's three successful books Church Suppers, Church Socials, and Blue Ribbon Recipes, the recipes included here represent the very best of the best that hometown America has to offer. From breakfasts to desserts, these recipes have been served to hungry crowds, both large and small, for generations. The reviews are always raves and many of these dishes have garnered blue ribbons. Organized by type of food, chapters include Breakfast; Brunch; Appetizers; Soups and Sandwiches; Poultry and Game; Meat; Fish; Vegetables; Breads, Rolls, and Biscuits; Preserves; Pies, Cookies, and Cakes. You'll find lip-smacking recipes such as Easy Cheesy-Chile Bean Tomales, Spinach Cheese Squares, Lizzie's Crab Casserole, Vidalia Onions au Gratin, Green Veggie Frittata, Lemon Chiffon Torte, Peanut Butter Fudge, Jalepe?o Jelly, and hundreds more. Packaged in a spiral binder that has a pocket on the front cover for keeping recipe clippings, America's Hometown Recipe Book also includes 12 blank recipe cards to fill out and give to friends, family, and neighbors.

Biographical Notes

Barbara Greenman has developed and edited many cookbooks, including The American Century Cookbook by Jean Anderson, Family Circle All-Time Favorite Recipes, Family Circle Best-EverCakes and Cookies, and the America Loves... series by Linda West Eckhardt.  She is also the editor of Black Dog & Leventhal's bestselling Church Suppers, Blue Ribbon Recipes, and Church Socials.  She lives in New York City.

  • Other details

  • ISBN: 9781579128647
  • Publication date: 18 May 2011
  • Page count: 416
  • Imprint: Black Dog & Leventhal
Black Dog & Leventhal

Tiffin

Sonal Ved
Authors:
Sonal Ved

There are more varieties of cooking in India than in the rest of the entire world, yet American cookbooks tend to focus only on what's familiar here. Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between. In the West, the cuisine is influenced by Portuguese flavors and the sea, with rich crab curries. In the North, meat dishes, such as tandori chicken and mutton stew, warm the body on a cold Himalayan night. Delhi is known for street delicacies such as flat breads and kababs. And throughout the country are Persian, Thai, and British influences as well.A tiffin is a traditional Indian lunch pail that holds homemade curries, vegetables, rice, and spicy meats. Our expansive cookbook open it up to show the diverse flavors from all of the regions of India, from spicy fish curries to rich dumplings to spring rolls to butter chicken. The 500 recipes are organized by region and then into subcategories of meats, seafood, vegetarian, and desserts. With vibrant illustrations that represent the regional style and mouth-watering photography of the dishes, Indian cooking has never been more accessible or well-respresented.

Sphere

The Great British Bake Off: Get Baking for Friends and Family

***THE BRAND-NEW OFFICIAL BAKE OFF BOOK***FEATURES DELICIOUS AND EASY-TO-FOLLOW RECIPES FROM THE NEW SERIES, INCLUDING RECIPES INSPIRED BY DANISH WEEKAlso includes more than 100 beautiful and mouth-watering sweet and savoury bakes, from Paul Hollywood, Prue Leith and the series 8 and 9 bakers.Cakes, including Sticky Toffee Apple Caramel Cake, Hot Chocolate Cake, and Stem Ginger Cake with Cream Cheese Frosting and Salted CaramelBiscuits, including Wagon Wheels, Salted Caramel Millionaire's Shortbread, and Coffee and Amaretto KissesBreads, including Irish Quick Bread, Stuffed Smoked Paprika Loaf, and Cinnamon Brioche BreadPuds and Desserts, including Banana Toffee Sponge, Chocolate Terrine with Pistachio Praline, and Hungarian Apple PieSweet Pastry and Patisserie, including Prue's Mince Pies, Chocolate Palmiers, and Cherry Frangipane Pies Savoury Bakes, including Savoury Veggie Samosa;, Potato Crust Quiche, and Courgette and Kale TartsAs well as helpful hints, tips and tricks, and easy step-by-step instructions and photographs throughout. On your marks, get set, BAKE!The Great British Bake Off: Get Baking for Friends & Family will encourage and empower amateur bakers of all abilities to have a go at home, taking inspiration from The Great British Bake Off's most ambitious bakes but with simplified recipes and straightforward instructions that will enable even complete beginners to impress their nearest and dearest.From children's birthdays and charity bake sales to celebrating with a loved one or simply enjoying sweet treat over a cup of tea and a catch-up with a dear friend, Get Baking for Friends & Family is a celebration of all those shared moments: both in the joy of making and in the simple pleasure of indulging in something really delicious.What readers are saying:'Gorgeous! This is the most lovely GBBO book I've got. Photos are beautiful and I am so pleased that the instructions are shorter than previous books.''Beautiful photography and has motivated me to dust off the oven gloves immediately as well as providing a perfect companion to this year's Bake Off.''So many 'excellent recipes, both classic and more innovative too. I can't wait to give this as a gift this Christmas.''Heartily recommend the book to aspiring and improving bakers. ''Very well written, easy to follow, and also looks great on my coffee table which is a bonus. Most importantly I want to eat all the things in the book, which is what I look for in a cookbook!''The recipes are all 5 star for me so far.'

Abacus

Theft by Finding

David Sedaris
Authors:
David Sedaris
Running Press Adult

Bring It!

Ali Rosen
Authors:
Ali Rosen

Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!The word "potluck" may inspire memories of church dinners and mystery covered dishes. But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: * Pimento Cheese and Crab Dip* Snap Pea Salad with Parmesan and Bacon* Pistachio and Anchovy Pasta * Short Ribs with Quick Pickled Shallots* S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.

Robinson

The Takeaway Secret, 2nd edition

Kenny McGovern
Authors:
Kenny McGovern

Da Capo Lifelong Books

Veganomicon, 10th Anniversary Edition

Isa Chandra Moskowitz, Terry Hope Romero
Authors:
Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Lifelong Books

Cook Lively!

Laura-Jane Koers
Authors:
Laura-Jane Koers
Running Press Adult

Red, White, and 'Que

Karen Adler, Judith Fertig
Authors:
Karen Adler, Judith Fertig

This new title from the authors of The Gardener and the Grill is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavored wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.

Little, Brown US

Brooklyn Rustic

Bryan Calvert
Authors:
Bryan Calvert

Brooklyn is the red-hot center of American food, and Bryan Calvert was one of its first culinary pioneers. Now, in 125 surefire, imaginative recipes, he brings the best of the borough to your table: food that mixes country appeal with urban complexity. This is food at its most elemental and most delicious, infusing fresh flavor into comforting favorites with dishes like Melted Romaine Lettuce; Heirloom Tomatoes with Gin, Feta, and Dill; Stuffed Skillet Chicken with Lemon-Miso Sauce; and Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples. Calvert's recipes build on staples that are available nationally and include flair with ingredients that are ready to be discovered at most markets. Brooklyn Rustic shows how the simplest tricks can make the difference between an average meal and a great one.

Little, Brown US

Deep Run Roots

Vivian Howard
Authors:
Vivian Howard

Filled with the stories, traditions, ingredients, and recipes that define and celebrate the South, Deep Run Roots is the definitive record of modern Southern food through Vivian Howard's eyes. It weaves the story of her life through twenty-five chapters on the ingredients that make the food of Eastern North Carolina--and all of the South--so special, and shares more than 225 classic and contemporary recipes along the way. There is a dish in every chapter for cooks of every level of skill and interest. With tradition as the starting point, the recipes grow in complexity from simple things to make on a weeknight to more elaborate dishes served at Vivian's restaurants. In the summer, when her walk-in is flooded with blueberries, she makes Blueberry BBQ Chicken, Crispy Corn Cakes with Blueberry Corn Salsa, and Buttermilk Blueberry Sherbet. In the winter, when crates of turnips overrun the restaurant, she makes Seared Sea Scallops, Turnip and Butternut Agrodolce, Cider Braised Pork Shank with Roast Turnip Gremolata, and Potlikker Soup and Sweet Potato Cream. This book is Vivian's love letter to the South, preserving and reinterpreting the traditional foodways of her home.

Grand Central Publishing

Pen & Palate

Lucy Madison, Tram Nguyen
Authors:
Lucy Madison, Tram Nguyen

From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations.Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and bottle of wine.

Little, Brown US

Ruhlman's How to Saute

Michael Ruhlman
Authors:
Michael Ruhlman
Robinson

A Banquet on a Budget

Judy Ridgway
Authors:
Judy Ridgway

Catering for any large scale celebration can be daunting. Where will you hold the event? How much food will you need? When should you start the preparation? This book passes on the secrets of the trade to ensure that the preparation goes smoothly and that the food is just as good as the professionals can offer. It includes a master checklist for the preparations with general advice on choosing the food and drinks, buying in ready-made items, estimating quantities, hiring staff and equipment and other practical considerations. There are five complete menus and drinks suggestions for each type of event: a drinks party with canapes, a fork buffet, a finger buffet and a sit-down meal, with guests varying in number from twenty to sixty. Menus include full preparation plans and recipes. In total there are 120 plus recipes, some with variations.

Robinson

The Spiralizer Cookbook

Carolyn Humphries
Authors:
Carolyn Humphries

Spiralizing is essentially the art of turning vegetables and fruits into noodles. Spiralized vegetables provide low-carb alternatives to pasta or rice and, therefore, useful for diabetic and weight-reducing diets. But they are much more: they add variety and colour to a healthy balanced diet, together with plenty of nutrients. This book provides innovative but reliable and accessible recipes that will get the best out of your spiralizer, including many international flavours.

Da Capo Lifelong Books

Protein Ninja

Terry Hope Romero
Authors:
Terry Hope Romero
Robinson

Everyday Family Recipes For Your Combination Microwave

Carolyn Humphries
Authors:
Carolyn Humphries

This book will give you the knowledge and confidence to creat complete meals for every time of day and occasion - quickly. It will also teach you how to bake great cakes and breads, and make simple snacks and side dishes. Many meals are complete in their own right or have different elements that can be cooked one after the other (food needs to 'rest' before serving so this is quite possible and still keeep it all hot.). But it can be used alongside your conventional hob. You may, for instance, want to quickly boil some rice or pasta to accompany a delicious meat, fish, chicken or vegetable main course in the combi. You can also use ti as a conventional microwave, grill or convection oven.

Grand Central Publishing

Farmhouse Rules

Nancy Fuller
Authors:
Nancy Fuller

The host of the no. 1 in-kitchen show on the Food Network delivers a cookbook with 120 recipes to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout to Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.

Grand Central Publishing

Battersby

Joseph Ogrodnek
Authors:
Joseph Ogrodnek
Grand Central Publishing

The Vermont Country Store Cookbook

Ellen Ecker Ogden
Authors:
Ellen Ecker Ogden

The Vermont Country Store Cookbook captures both the essence of the iconic store and the soul of the Vermont way of life: a self-reliant, rich life in the slow lane. Through recipes, yarns, archival photos, and sumptuous visuals, it tells the story of five generations of Orton storekeepers, while featuring fresh-from-the-farm cooking that imbues the cuisine of the present with the best of the past. Approximately 120 updated and original family recipes evoke memories, conveying all the hominess of the catalogue, but also appeal to the modern tastes of contemporary cooks. The book also features sidebars of Vermont history and more than 200 photographs, both black-and-white archival and four-color photographs, the latter taken especially for the book.

Grand Central Publishing

Asian-American

Dale Talde
Authors:
Dale Talde

Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food. Today, his dual identity is etched on the menu at Talde, where he reimages iconic Asian dishes, imbuing them with Americana while doubling-down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province. Dale's food reminds us that we're home.