A Culinary History of Florida

Author: Joy Sheffield Harris
Publisher: Arcadia Publishing
ISBN: 1625851871
Format: PDF
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From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

Seafood Lover s Florida

Author: Bruce Hunt
Publisher: Rowman & Littlefield
ISBN: 1493019309
Format: PDF
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Seafood Lover's Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings. The book also showcases photos of recipes, techniques, and equipment as well as shots of the interiors and exteriors of the restaurants help make the book an essential reference tool.

Easy Breezy Florida Cooking

Author: Joy Harris
Publisher: Seaside Pub
ISBN: 9780976055532
Format: PDF
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Tampa Bay's Jack and Joy Harris revel in making cooking easy, but luscious, in Easy- Breezy Florida Cooking. Joy includes a lovely collection of her favorite recipes along with hilarious comments by husband ( Cracker Jack Harris ), 970WFLA's popular radio talk show host. Joy shares her culinary prowess with Florida flavors that will have your taste buds begging for more. Lemon cookies are simply divine. Life in Florida is fun, relaxing, and full of surprises. Likewise, Florida cooking should be every bit as exciting! Joy Harris, one of Florida s best known culinarians, joins her popular WFLA radio morning anchor husband, Cracker Jack Harris, inviting you on a whirlwind tour of their favorite recipes, from traditional family faves to novel new creations. Joy's culinary prowess, combined with Jack's amusing comments about each and every dish make for a delightful taste of Florida. Learn the secrets behind Florida s favorite cuisine with these special recipes: Easy Florida Guacamole Mango Meatballs Sunny Day Chicken Salad Citrus Rubbed Steaks Sweet Orange Rubbed Pork Cuban Garlic Bread Jackson s Black Bean Chili Summertime Grilled Burgers Zellwood Corn Chowder Tropical Pizza And of course, Flamingo Pink Lime Pie!

Handbook of Spices Seasonings and Flavorings Second Edition

Author: Susheela Raghavan
Publisher: CRC Press
ISBN: 1420004360
Format: PDF, Kindle
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An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods. While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas. Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.

The Pepper Trail

Author: Jean Andrews
Publisher:
ISBN: 9781574410709
Format: PDF, Mobi
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Andrews, who has been called “the first lady of Chile peppers,” “the godmother of the chile world,” as well as her own registered trademark “The Pepper Lady,” follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. This latest offering includes previously undiscovered facts, including the etymology of the word “cayenne.” The first spice to be used by man, peppers are currently hot in Mexico, Guatemala, much of the Caribbean, most of Africa, parts of south America, India, Bhutan, Malaysia, Thailand, Indonesia, southwestern China, the Balkans, the United States–Louisiana, Texas, and the Southwest–plus Korea. A chapter on what makes a pepper a pepper includes detailed descriptions and illustrations of twenty-seven separate varieties of the Capsicum, as well as miscellaneous cultivars and detailed directions on working with fresh and dried peppers, including how to choose and use them, and how to care for them. The recipes include those of such nationally known chefs as Mark Miller, Reed Clemons, Miguel Ravago, Stephen Pyles, Jon Jividen, Paula Lambert (Mozzarella Company), Robert del Grande, Pat Teepatiganond, Cecilia Chiang, Elmar E. Prambs, Jerry di Vecchio, Paul Prudhomme, Dean Fearing, Amal Naj, Justin Wilson, and John Ash, among many others.

Good Catch

Author: Pam Brandon
Publisher:
ISBN: 9780813060156
Format: PDF, ePub, Mobi
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"An invaluable source for seafood lovers everywhere, leaving you hungry to bring these inspired dishes into your own kitchen."-- Emeril Lagasse "Not only is this a book to cook from, it's a book from which to carve an understanding of Florida."--Norman Van Aken "Filled with beautiful photos, amazing recipes, and great stories, Good Catch exposes the real Florida."--Stephanie Izard, winner of Top Chef Season 4, executive chef at Chicago's Girl and the Goat, and author of Girl in the Kitchen "Being a chef and native of South Florida, I am so proud to see a book using all of our bountiful delicacies. The recipes are delicious, and I love the use of classic ideas with modern twists."-- Michelle Bernstein, James Beard Foundation award-winning chef and author of Cuisine á Latina "A book to be cherished and devoured! Good Catch is filled with tantalizing, easy-to- follow recipes."--Susan Puckett, coauthor of Eat Drink Delta "A deep treasure chest of seasonal coastal Florida recipes and intimate storytelling about the people who catch, cook, and serve the Sunshine State's underwater bounty."--Jeff Houck, food editor, Tampa Tribune "A wonderful trip along coastal Florida, including well-known places and also some of Florida's hidden treasures. The recipes show how seafood is enjoyed by the people who make their living on Florida's most precious resource."--John Solomon, president, Florida Seafood Festival "Everything I look for in a Florida cookbook. Good Catch puts readers in the story and gives them the tools and background to make Florida seafood favorites as if they caught it themselves."--Justin Timineri, executive chef/ culinary ambassador, Florida Department of Agriculture and Consumer Services Surrounded by water on three sides with an inland maze of lakes, rivers, streams, and springs, Florida has a fishing culture unlike any other state and with it comes an abundance of delectable recipes. Following their award-winning Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, authors Pam Brandon, Katie Farmand, and Heather McPherson take readers on a journey to savor the bounty of the state's countless waterways and bring these distinctly Floridian recipes from the sea to your table. In Good Catch, the authors befriend the fishermen, the frog giggers, and the shrimpers whose pride in their hard work is near tangible and whose joy comes from spending time so close to nature. Their stories, evoking a way of life that has endured for generations, will transform you--if you have not been already--into a champion of local fishermen. From amberjack to snook, f­rom roasted Apalachicola oysters to steamed spiny lobster from the Florida Keys--plus, all the accompanying starters, salads, and sides--Good Catch brings Sunshine State flavor into your kitchen.

Longman Preparation Course for the Toefl Test

Author: Deborah Phillips
Publisher: Allyn & Bacon
ISBN: 9780133248005
Format: PDF, ePub
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Longman Preparation Course for the TOEFL® Test: iBT gives intermediate to high-intermediate students all the tools they need to succeed on the TOEFL® iBT. The Student Book with CD-ROM and the complete Audio CDs (sold separately from the book) develop test-taking skills and provide extensive practice. The interactive CD-ROM provides more practice and simulates the actual test environment. ¿ Features: Diagnostic pre-tests and post-tests identify strengths and weaknesses and assess improvement. Eight mini-tests preview the test's integrated four-skills format. Two complete practice tests familiarize students with the actual test format and timing. Lesson Plans provide step-by-step instructions for teachers and interactive classroom suggestions. Classroom Activities include photocopiable warm-up and follow-up exercises for each language skill.

The Complete Chile Pepper Book

Author: Dave DeWitt
Publisher: Timber Press
ISBN: 9781604691399
Format: PDF
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The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.

Claudia s Cocina

Author: Claudia Sandoval
Publisher: Abrams
ISBN: 1613129440
Format: PDF, Docs
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The new cookbook from America's Newest MasterChef, Claudia Sandoval! The #1 summer show on FOX, MasterChef is a nationwide competition to find the best home cook in the country. The judges are some of cooking's biggest stars: Chef Gordon Ramsay (Gordon Ramsay Steak, maze), Graham Elliot (Graham Elliott, Grahamwhich), and Christina Tosi (MilkBar). The prize? $250,000—plus the opportunity to publish their very own cookbook. Claudia's Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family's Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes. Simple by design, the book offers 65 mouthwatering recipes straight from Claudia's kitchen to yours. It showcases a mix of Claudia's favorite dishes, as well as some of the on-the-spot creations that propelled her to victory: Hibiscus Poached Pears Grilled Swordfish Head-On Garlic Shrimp Achiote Rubbed Pork Chops Cilantro Lime Grilled Chicken Tres Leches Cake The book also shares her favorites from her family's town of Mazatlan, as well as creams, sauces, and salsas, plus step-by-step directions for complex dishes that will help readers master some of the staples of Mexican cuisine. The recipes are introduced by headnotes that offer anecdotes about Claudia's life and childhood and include insights into how she became the extraordinary winner of MasterChef Season 6.