A Bite Off Mamas Plate or Red Sage

A Bite Off Mama's Plate: Mothers' and Daughters' Connections through Food

Author: Miriam Meyers

Miriam Meyers celebrates the positive role that food plays in the mother-daughter relationship. Despite their increasing freedom to pursue other roles in society, women still retain primary responsibility for food-related tasks in the home. With that responsibility comes considerable work, but it also affords women in families a special opportunity for companionship, communication, learning, and inspiration. To illuminate the ways women use this role to connect with their daughters, Meyers combines original research, encompassing focus groups, interviews, and a national survey, with a personal memoir and a wide range of other sources. She shows, in women's own voices, how food offers, more than just nourishment for the body, something for the mind, heart, and soul.

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Red Sage: Contemporary Western Cuisine

Author: Mark Charles Miller

The author of the acclaimed Coyote Cafe now offers a collection of food photos and recipes for stylish Western fare from Washington, D.C.'s popular Red Sage restaurant--showcasing the style that has made him one of the country's favorite chefs. Full color.

Library Journal

Miller's most well known restaurant is the Coyote Caf , in Santa Fe, but several years ago, he opened the flashy Red Sage in Washington, D.C., which he describes as a "Western American restaurant." His new cookbook presents the restaurant's specialties, grouped into such categories as "Main Dishes from the Ranch House" and "Sides from Pueblo Farms and Mission Gardens" (oddly enough, there's no separate appetizer chapter), along with a lengthy history of the restaurant and boxes on "The Cowboy: American Icon" and other topics. Some of the recipes call for hard-to-find ingredients (e.g., antelope chops), and there are no headnotes, but Miller does have some imaginative ideas. For libraries where chefs' books (and Miller's earlier titles in particular) are popular. Osteen is the talented and personable chef of Louis's Restaurant & Bar in Charleston, SC, which, like his earlier restaurant ventures, has gained a national following. Many of his mouthwatering dishes feature Southern ingredients used in unusual ways, as in Barbecued Pork Rillettes, Charleston Chile-Pickled Shrimp, and Preserved Duck with Fried Grits, not to mention Jack Daniels' Chocolate Ice Cream. Although some of the recipes have a number of components, many are quite simple to prepare. Recommended for most collections. [BOMC/Good Cook selection.] Copyright 1999 Cahners Business Information.

Table of Contents:

	Introduction	10
Chapter 1	Fish and Game From the Wild West	18
Chapter 2	Main Dishes From the Ranch House	82
Chapter 3	Sides from Pueblo Farms and Mission Gardens	132
Chapter 4	Breads and Desserts from the Western Hearth	180
	Red sage pantry and techniques	234
	Sources	241
	Bibliography	242
	Index	245