Country Recipes And Other Interesting Stuff

When the Lord made pork chops, he said that they would be, bar none, Bob Holt's most favorite meat forever. Being brought up in the Presbyterian Church, and instilled with a belief in "predestination," I believe it was fore-ordained that pork chops would be it for me. From the beginning, back in the years of World War II, pork was a main staple my first year of life on the family farm. You're right, I don't remember it, but it must have been imprinted on my hard drive. After Momma introduced me to pork fat (hog lard), Justin Wilson brought wine into my life, and I've been on a roll ever since.

Back in 2000 when I published my cookbook, I said that when the Lord made pork chops, he said that they would be my favorite meat forever. That hasn't changed over the past twelve years; they still are as are most pork cuts. Admittedly, now I grill most meats including pork, beef, poultry, and fish, but still enjoy breaded pork chops fried in hog lard and I still use lard in my biscuits. There's something about the taste that can't be matched by any other shortening I'm acquainted with. From my beginning back in the years of World War II, pork was a main staple my first year of life back on the family farm. You're right, I don't remember it, but it must have been imprinted on my hard drive and the desire for it has never been removed. After being introduced to pork chops and hog lard, Justin Wilson brought wine into my life, and I've been on a roll ever since. Born in rural Duplin County, NC, I traveled the northeastern part of North Carolina selling restaurant equipment for thirty-eight years before settling down in Winterville, NC. During those years I compiled many stories along with dozens of them from my childhood. Mostly humorous, they are scattered throughout this book along with dozens of new recipes. You'll find quite a few that are "heart-healthy," yes, at seventy-one, I've adjusted my eating habits to pacify Dr. Turner if no-one else. Come, read along with me enjoying the old and new recipes along with the old and new stories.

Kids will celebrate America's diversity with these kid-friendly recipes, learning activities, and food history. They get to engage with the history of the U.S. through food, where it is grown, and how to prepare it. This is a natural extension to many areas of the school curriculum and a go-to cookbook for the family.

Everyone loves cookies. Cookie: A Love Story: Fun Facts, Delicious Stories, Fascinating History, Tasty Recipes, and More About Our Most Beloved Treat is a glorious celebration of America’s favorite treat, a gleeful look at its history, impact, meaning, and deliciousness, filled with mouth-watering anecdotes and stories that will satisfy in a way no other book can. Special recipes, anecdotes, and everything you ever wanted to know about cookies are in its pages. Learn about the most popular cookie, the woman who invented the chocolate chip cookie, why we eat cookies at Christmas, when cookies were invented, how cookies impact elections, why Girl Scouts sell cookies and more. This romp through the cookie’s past and its place in our lives today is a delicious sampler of the delights the cookie has given us.

Loretta Lynn was born in the coal mining country of Kentucky. She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie. In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it. You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world. Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

Lord Krishna's Cuisine is an easy-to-follow guide to cooking vegetarian Indian food. Cookbook author and food historian Yamuna Devi presents richly varied regional cuisines in a unique and engaging way, highlighting the cultural and spiritual significance of each savory dish. It will definitely be one of your most useful and inspiring cookbooks.

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016

See for yourself why everything tastes better on a stick with these 80 recipes for skewered snacks, appetizers, and desserts that will be the hit of any party Why do the world’s most delicious foods taste even better served on a stick? Author and photographer Matt Armendariz answers the question with dozens of delightful recipes for party food, street-cart food, junk food, and more. From elegant hors d’oeuvres to humble everyday fare, it’s all here: • Deep-fried mac 'n' cheese • S'mores • Antipasti • Bacon-wrapped shrimp • Fudge puppies • Fish and chips • ...and more! On a Stick! also includes tricks for using sticks and skewers like cocktail picks, sugarcane, and fresh rosemary, ideas for entertaining, plus quick and easy recipes for delicious homemade marinades, dips, and sauces.

In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.