Iron Pots Wooden Spoons

In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat.

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Author: Jessica B. Harris

Publisher: Simon & Schuster

ISBN: 0684853264

Category: Cooking

Page: 224

View: 215

Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch. Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.

Hog and Hominy

Aspects of Publishing, 1999); Jessica B. Harris, Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking (New York: Atheneum, 1989); Psyche A. Williams-Forson, Building Houses Out of Chicken Legs: Black Women, Food, ...

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Author: Frederick Douglass Opie

Publisher: Columbia University Press

ISBN: 9780231146395

Category: Cooking

Page: 256

View: 685

An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.

High on the Hog

In Ï×Ö×, I wrote in Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking, “Fate has placed me at the juncture of two Black culinary traditions: that of the Big House and that of the rural South.” The Jones side of the family ...

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Author: Jessica B. Harris

Publisher: Bloomsbury Publishing USA

ISBN: 9781608191277

Category: History

Page: 304

View: 178

New York Times bestseller Now a Netflix Original Series The grande dame of African American cookbooks and winner of the James Beard Lifetime Achievement Award stakes her claim as a culinary historian with a narrative history of African American cuisine. Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.

A D Livingston s Mastering the Cast Iron Skillet

From Charred Chicken to the Perfect Pan-Seared Steak A. D. Livingston. cane mills. If you want hoecakes instead ... According to Jessica B. Harris's Iron Pots and Wooden Spoons, shortening bread was made with butter, flour, brown sugar, ...

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Author: A. D. Livingston

Publisher: Rowman & Littlefield

ISBN: 9781493045273

Category: Cooking

Page: 224

View: 463

Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.

Cast Iron Skillet Cookbook

The cast iron skillet can withstand metal spatulas, wooden spoons, forks and spoons. It will not scratch. It can always be re-seasoned and oiled to be ready to use again. It is a good idea to have two or more skillets, cooking cake in a ...

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Author: Teresa Sloat

Publisher: Mayorline via PublishDrive

ISBN: PKEY:6610000038589

Category: Cooking

Page: 67

View: 209

The recipes collected here are dinner greats. There is the classic fried chicken and cornbread to exotic meals from around the world. Ethnic recipes are a must in any kitchen! The ingredients used are meats, vegetables and spices.Take your pick of the dinner recipe you wish to cook for your friends and family. These recipes can be for one to four people. Have a small dinner party or a cozy dinner for you and your spouse. Become the cast iron skillet queen by mixing up a delicious recipe using ingredients found in your own cupboard. Go out on a limb and try a recipe that you do not usually cook. Try a seared steak or pork chop or a yummy goat cheese omelet. One skillet dishes are a must in the cast iron skillet, the heat will cook evenly and the spices will be savored in the first bite. Take the time to check out all of the recipes and mark your favorite ones. Get out the skillet and begin to make these recipes one at a time. There will be many you will wonder how you ever lived without. They are an accumulation of meats, vegetables and side dishes to entice your palate. Get ready to cook and enjoy!

Cast Iron Skillet Cookbook Box Set

The cast iron skillet can withstand metal spatulas, wooden spoons, forks and spoons. It will not scratch. It can always be re-seasoned and oiled to be ready to use again. It is a good idea to have two or more skillets, cooking cake in a ...

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Author: Teresa Sloat

Publisher: Mayorline via PublishDrive

ISBN: PKEY:6610000038671

Category: Cooking

Page: 257

View: 476

Enjoy Quick And Tasty meals In Your Cast Iron Skillet! Get these 4 books packaged in 1! From breakfast to lunch, dinner, desserts and side sides, the delicious meals you can cook in your cast iron skillet are so limitless and this box set simplifies it all for you. In book 1, the breakfast recipes contained will help you prepare tasty and healthy breakfast those early mornings when you need to quickly put a great meal together before dashing off for the day. You will be able to create some new tempting dishes as quickly as you can. In book 2, the lunch recipes are so enticing. Some of these recipes consist of everyday ideas, while some are creative in the way lunch is looked at. Get ready to prepare some great lunches with this recipe collection. Whether for home or for work, these recipes will be sure to please. Enjoy your Break by having A Great Lunch! In book 3, the recipes collected are dinner greats! There is the classic fried chicken and cornbread to exotic meals from around the world. Ethnic recipes are a must in any kitchen! Take your pick of the dinner recipe you wish to cook for your friends and family. Have a small dinner party or a cozy dinner for you and your spouse! In book 4, the desserts created are easy and contain mostly normal staples of the kitchen cupboard. The side dishes are also staples found in your kitchen with added seasonal vegetables. Side dishes are the creation of the cook. Make ahead or at the time of the meal. Either way, the dishes will turn out wonderful. So why store away your cast iron skillet when it’s all you need to enjoy delicious meals? Get Out Your Skillet, Dust It Off And Oil It. Let’s Get Ready To Cook Some Delicious Meals.

Iron Skillet Man the Stark Truth about Pepper and Pots

... rosemary extra virgin olive oil Large bowl Wooden spoon Measuring cups/spoons 10-inch skillet Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon, add 1 cup of flour, then salt, and mix until combined.

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Author: Hallee Bridgeman

Publisher: House of Bread Books™

ISBN: 9781939603258

Category: Humor

Page: 262

View: 304

It's a bird! It's a plane! It's a cookbook! Move over men of steel! Make room mutants, aliens, and chemically or radioactively enhanced rescuers! Prepare to assemble your spatulas and get your "Flame on!" while the heroic Hallee the Homemaker™ (whose secret identity is Christian author and blogger Hallee Bridgeman) swings into action and shows her mettle with her third title in the Hallee's Galley parody cookbook series. Is your skillet-sense starting to tingle? Don't start crawling the walls, worthy citizen. Hallee constructs comic fun, jabbing at the cultural obsession with super powered heroes and villains. Along the way, readers will thrill to action packed explanations, daring "do it yourself" techniques, tremendous tips, and lots of real food/whole food recipes that achieve truly heroic heights. Ironically, while just a mild mannered cookbook by day, wrapped in a parody and surrounded by a comedy by night — the recipes are absolutely real and within the grasp of ordinary beings. Along with revealing the stark truth about pepper and pots, learn how to clean and season cast iron and care for cookware so it will last for generations. Recipes run the gamut from red meats to vegetables and from fish to fowl. Super skillet breads and divine desserts rush to the rescue. In these colorful pages, you might just discover the x-factor to overcome even the most sinister kitchen confrontation. With Iron Skillet Man fighting for you, ordinary meals transform into extraordinary super powered provisions, whether cooking over a campfire or a conventional stove top.

Take My Word

(xv) Unlike the concordance of autobiographic and ethnographic discourses which in Jessica Harris's Iron Pots and Wooden Spoons and the Darden sisters' Spoonbread and Strawberry Wine situates the subject in cultural context, ...

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Author: Anne E. Goldman

Publisher: Univ of California Press

ISBN: 9780520200975

Category: Literary Criticism

Page: 237

View: 295

"An exciting, original contribution to American Women's Cultural Studies. . . . Goldman challenges even poststructural views of the author and reminds us how women found ways to subvert traditional scripts in representing themselves and their relation to their cultures."—Barbara T. Christian, author of Black Feminist Criticism "Always attentive to historical and discursive contexts, Goldman looks for the pressure points of these nontraditional narratives where the discursive call to speak as a representative of a collectivity—what she describes as the ethnographic imperative—gives way to the impulse to 'self-distinction'—what she describes as the individualizing logic of self-possession. In doing so she compels theorists of autobiography to rethink the elasticities of autobiographical utterance by means of a negotiable 'I'-'We' continuum. She compels us, that is, to rethink conventional understandings of genre. Her argument is incisive, her readings nuanced, her prose lucid."—Sidonie Smith, author of Subjectivity, Identity, and the Body: Women's Autobiographical Practices in the Twentieth Century

In the Kitchen with Papa Wiltz

Most Cajuns would say that they couldn't or probably wouldn't cook much of anything without cast-iron cookware. ... use wooden spoons with cast-iron cookware to maintain seasoning and in the case of Le Creuset, not to chip the enamel.

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Author: Francis N. Wiltz

Publisher: Infinity Publishing

ISBN: 9780741436269

Category: Cooking

Page: 160

View: 555

Included in In the Kitchen with Papa Wiltz are my favorite Cajun-Creole and Mexican-American recipes. You'll see recipes for Albondigas Soup, Beignets, Biscochitos, Jambalaya, Quesadillas, Red Beads and Rice, Shrimp Etouffee, etc. which are well-known classics.