A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.
Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization, tracing cooks’ use of new crops, spices, and New World imports. It highlighting the relationship between food and the culture, history, and national identity of Africans.
What better way to discover Cincinnati’s culture than by its recipes? From daily fare to savoir faire, the kitchens of this tri–state area have been producing a unique cuisine throughout its 200-year history. The finest old and new “secret formulas” have been collected from many sources including club and church cookbooks and handwritten notes.
No chuck wagon feed is complete without its basic ingredients of beans, beef, hot biscuits, apple pie, and lots of coffee. Beth McElfresh shows you how to host the all–time chuck wagon feed with easy–to–follow recipes. Included are original recipes for boiled apple dumplings, lima beans baked with steak, and general, everyday useful tips, all from the renowned Western cook, Hi Pockets.