New Jersey Fresh

Author: Rachel Weston
Publisher: Arcadia Publishing
ISBN: 162585529X
Format: PDF, ePub, Mobi
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New Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State.

Jersey Shore Food History

Author: Karen L. Schnitzspahn
Publisher: Arcadia Publishing
ISBN: 1614237271
Format: PDF
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No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May.

New Jersey

Author: John Holl
Publisher: Storey Publishing
ISBN: 1612126669
Format: PDF, ePub, Docs
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New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey's own produce -- tomatoes, corn, cranberries, blueberries, apples -- along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You'll find Pork Roll Surprise, Sautéed Ricotta Gnocchi, Cucumber Gazpacho, Ukrainian Holubtsi, Radish Bread, Dry Vegetarian Curry, Funnel Cake at Home, Tomato and Onion Salad, Thai Fish Cakes, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Kielbasa and Sauerkraut, Jersey Disco Fries, Jamaican Jerk Meatballs, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler -- and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey's best.

Historic Photos of Jersey Shore

Author: Joe Czachowski
Publisher: Historic Photos
ISBN: 9781596523999
Format: PDF, ePub
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Drawn from local, state, and national collections, black-and-white photographs capture the history of New Jersey's scenic shoreline, coastal small towns, famous boardwalks, and seaside attractions.

Dishing Up Maryland

Author: Lucie Snodgrass
Publisher: Storey Publishing
ISBN: 1603423559
Format: PDF, Kindle
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From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.

Monet s Palate Cookbook

Author: Aileen Bordman
Publisher: Gibbs Smith
ISBN: 1423639987
Format: PDF, Docs
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The farm-to-table tradition lived passionately by Claude Monet beckons one to take a culinary journey in his footsteps. Written by filmmaker Aileen Bordman and garden writer Derek Fell, the book shares sixty recipes linked to Monet's two-acre kitchen garden near his home at Giverny, France. Included is detailed information about the vegetables he grew, plus exquisite photographs and descriptions of the house interiors and gardens capturing Monet's extraordinary lifestyle; French tips for entertaining; as well as recipes inspired by his cooking journals and places he visited. Aileen Bordman is the creator and producer of the acclaimed documentary film titled Monet's Palate: A Gastronomic View from the Garden. She has been immersed in the world of Claude Monet since 1980 and has more than 35 years of firsthand experience at Monet's home and gardens. She lives in just outside of New York City in New Jersey. Derek Fell writer and photographer, is the author of two books on Monet, The Magic of Monet's Garden and Secret's of Monet's Garden. He has a strong following as America's most widely published garden writer. His books on gardening, travel and art have been published worldwide and total more than 2.5 million in print. He divides his time between Bucks County, Pennsylvania, and Sanibel Island, Florida.

Les March s Francais

Author: Brian DeFehr
Publisher: Running Press
ISBN: 076246111X
Format: PDF, ePub
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Eat Like the French In France, the best way to start dinner is to consult the markets; there, all of the country’s flavors are at your fingertips, from the bright and clear coastal Mediterranean to the French Alps, and the Basque regions near Spain, without ever leaving your kitchen. Brian DeFehr used the markets as inspiration to create dishes like Pear, Chestnut, and Radicchio salad; Braised Quails with Brussels Sprouts and Horseradish; Cherry Tomato and Basil Clafoutis; Seared Duck Breast and Caramelized Fennel; Crème Brulée with Lavender Infusion, and more. All dishes are gluten-free, though you’d never even know it, and easily adapted to suit whatever seasonal produce is available where you are. Gorgeous photos pepper the whole book, making for a beautiful—and delicious—escape.

America s Founding Fruit

Author: Susan Playfair
Publisher: University Press of New England
ISBN: 1611686334
Format: PDF, ePub, Docs
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The cranberry, Vaccinium macrocarpon, is one of only three cultivated fruits native to North America. The story of this perennial vine began as the glaciers retreated about fifteen thousand years ago. Centuries later, it kept Native Americans and Pilgrims alive through the winter months, played a role in a diplomatic gesture to King Charles in 1677, protected sailors on board whaling ships from scurvy, fed General GrantÕs men in 1864, and provided over a million pounds of sustenance per year to our World War II doughboys. Today, it is a powerful tool in the fight against various forms of cancer. This is AmericaÕs superfruit. This book poses the question of how the cranberry, and by inference other fruits, will fare in a warming climate. In her attempt to evaluate the effects of climate change, Susan Playfair interviewed growers from Massachusetts west to Oregon and from New Jersey north to Wisconsin, the cranberryÕs temperature tolerance range. She also spoke with scientists studying the health benefits of cranberries, plant geneticists mapping the cranberry genome, a plant biologist who provided her with the first regression analysis of cranberry flowering times, and a migrant beekeeper trying to figure out why the bees are dying. Taking a broader view than the other books on cranberries, AmericaÕs Founding Fruit presents a brief history of cranberry cultivation and its role in our national history, leads the reader through the entire cultivation process from planting through distribution, and assesses the possible effects of climate change on the cranberry and other plants and animals. Could the American cranberry cease growing in the United States? If so, what would be lost?

The Third Plate

Author: Dan Barber
Publisher: Penguin
ISBN: 0143127152
Format: PDF, Mobi
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"Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe

Austin Breakfast Tacos

Author: Mando Rayo
Publisher: Arcadia Publishing
ISBN: 1625845057
Format: PDF, Mobi
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Fresh tortillas, fluffy huevos con bacon and spicy salsa--good morning, Austin. Or good afternoon, evening, night--whenever From taco tailgates to taquerias, there is a taco for every occasion and persuasion. Some say that it was born in the days of cowboys and vaqueros, and others say it was a creation of the Tex-Mex culture, but one thing is certain: the breakfast taco has taken over the Capital City. From South Congress to North Austin, neon and chalkboard signs tempt hungry passersby with their best morning-time handheld bites. With over forty breakfast taco recipes, Mando Rayo and Jarod Neece investigate (and masticate) the history, culture and traditions of that indelible and delectable Austin treat: the breakfast taco..