"Corky's barbecue, a landmark for Memphis 'cue, has long been famous for their pulled pork and smoked ribs. Now they're sharing all their favorite sides to their smoky swine, including an entire chapter on that most Memphis of Bar-B-Q accompaniments-- beans and slaw. (And yes, the slaw is supposed to go on the sandwich, not on the side.)" -- p.  of cover.
Is there an experience as profound, as indefinable, as cherished, as savoured as fresh love, that sweet love in youth? As if on cue, we are wrenched away from the frivolities of childhood and launched into a new awakening of soul and self. The mere touch of a gentle hand, the soft gaze of dewy bright eyes, the gait, the strength of voice, the flick of a lock of hair stirs within us urgent passions and yearnings that Nature had set aside for us, latent and dormant. But what recollection of youth can be held more dear than that first kiss of a first love? It is the treasure of our memorabilia. This is, for the most part, a love story that had its stirrings in a most unusual place in Canada, and which began with Warren’s first kiss from his first love. This is a story for all those who have known love, real love! This is also a story of “memories,” safeguarded and cherished. But then, there is much more ...
Presents a collection of classic Southern recipes, modified for healthier lifestyles, in a volume complemented by anecdotes about the author's Southern childhood.
Codys mother dies before she can answer the fifteen-year-olds question: Who is my father? Homeless, Cody is first aided by a kindly landlady, later abruptly forced into a sadistic foster home. He flees in desperate search for his real father, but is caught and put into a juvenile facility, from which he narrowly escapes. Free again, he hitchhikes across country, running into people who help, but hindered by others. Jobless and penniless, he learns to survive on the brutal streets. Cody discovers shocking facts about his mother, and as he continues his search, discovers truths about himself before he finds a solution.
From the authors of the award-winning The Pollan Family Table, a beautiful flexitarian cookbook that offers more than 100 delicious, simple, seasonal recipes for a plant-based lifestyle. "Eat food, not too much, mostly plants." With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. Over a decade later, the idea of eating mostly plants has become ubiquitous. But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals. This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In Mostly Plants, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one pot meals and more, this is real cooking for real life: meals that are wholesome, flavorful, and mostly plant based.
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
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