Labours of Love: And Other Sweet Things
Author: Donna Booth Turrisi
The Labour of Love cookbook has all the right ingredients of helpful hints and treasured thoughts. a Pretty green and ivy herb washable cover with a short narrative interesting, amusing, and heart warming anecdotes about the meager beginnings of the author. Plenty of doable fast recipes with most ingredients readily available on local pantry shelves.
The majority of the recipes have been gathered over four decades. A small selection are originals, such as Stonigton Clam Chowder and fresh Italian sausage. Most recipes are spicy, traditional, as well as regional seafood recipes.
You are sure to find the recipe you've always wanted in this publication. this book can be used by all people in all walks of life.
Interesting book: Stuart Cookery or Taste of Montreal
Hamburgers and Fries
Author: John T Edg
Acclaimed food writer and cultural historian John T. Edge continues his sumptuous feast of a series on iconic American foods-with recipes included.
With Fried Chicken and Apple Pie, John T. Edge launched a series of short books that celebrate American culture through the lore of our favorite foods. Now, with Hamburgers & Fries, Edge continues his quest to discover the very essence of America through the dishes we love and cherish.
Across the nation, from backyard barbecues to Big Macs, Edge follows the evolution of the burger from frugal repast to deluxe treat, but always with a celebration of American brawn and freedom. He revisits Depression-era days, when most hamburgers were extended with bread crumbs, and goes on to trace the arc of the American experience that leads us to the haute burgers of today, with foie gras at their centers and selling for $50 apiece. Best of all, the acclaimed food writer gives us fifteen recipes for the best burger we've ever sunk our teeth into.
Author Biography: John T. Edge's work has appeared regularly in Gourmet and Saveur. He is currently director of the Southern Foodways Alliance at the University of Mississippi. His cookbook, A Gracious Plenty, was nominated for a James Beard Foundation Award, and he was a finalist for the 2004 M. F. K. Fisher Distinguished Writing Award from the James Beard Foundation. Currently, he is at work on the fourth volume in this series: Donuts: An American Story.
The New York Times - Henry Alford
To be in the company of a mind this curious is a pleasure … When I say that I wished this very short book had been longer, I speak as a satisfied customer anxiously eyeing seconds. As any chowhound will tell you, more is more.
Library Journal
America is in the midst of a burger renaissance, so food writer Edge would have us believe. Whether it is owing to a return to comfort food, patriotism for a food that is uniquely American, or purely a backlash to Eric Schlosser's Fast Food Nation, restaurateurs in the past few years have re-created the burger as we know it by topping the humble beef patty with short ribs, truffles, and even foie gras. In the third entry of a series on iconic American foods (see also Fried Chicken and Apple Pie), Edge travels the country not to explore the gourmet burgers of the new millennium, but to seek out the burger joints that reflect local tastes and the evolution of the beef. From Mississippi to Hawaii, he samples pimento burgers, "slug burgers," and Jucy Lucys, each of which has its own loyal following. While Americans have pursued the "textbook marriage of beef and bun" for 100 years, Edge believes the French fry is only now coming into its own. Fifteen recipes are included in this highly recommended and humorous book recommended for public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2005 Reed Business Information.
