Prentice Hall Essentials Dictionary of Culinary Arts
Author: Sarah Labensky
This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference. Contains over 6,000 entries in the areas of: Food identification; Preparation and cooking methods; Nutrition; Sanitation; Tools and equipment; Wine, beer and spirits; International foods; Food chemistry; Historical and cultural terms; Hospitality terms; Prepared dishes. Designed to support those in culinary arts; provides a reference tool to use throughout one's profession.
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New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative Style
Author: Marvin Woods
The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teams with easily accessible natural resources—seafood such as bass, oysters, shrimp, lams, mullet, and sturgeon; game birds like pheasant, turkey, quail, and duck; and, of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck, and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribgean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Pea Cakes, and Bouron-Cured Salmon. With New Low-Country Cooking anyone—anywhere—can experience the unique taste of the Low Country.
About the Author:
Marvin Woods was the executive chef at Cafe Beula, in New York City, and the critically acclaimed Savannah, in Miami, and has cooked at other toprestuarants including Manhattan's Arizona 206 and Windows on the World. He lives in Cleveland, NC.
Publishers Weekly
The Low Country is a small area, extending from the South Carolina coast to the Savannah River, that has given rise to a melting pot of culinary traditions. In this deliciously varied collection, Woods draws heavily on African-American cookery, presenting gumbo recipes and menus that celebrate rice (a grain cultivated by early African-Americans), as well as okra, corn and chilies. Also strong are West Indies influenced dishes and recipes for seafood, such as Pan-Fried Farm-Raised Catfish marinated in buttermilk and sherry. Sometimes the lists of ingredients can be daunting: for example, gumbo dishes call for Creole Sauce, which requires 19 ingredients, two of which cross-reference yet other recipes. Woods occasionally nods to the average home cook's desire for the quick and easy, for example, when he uses crushed corn flakes in his Carolina Crab Cakes with Dill Lemon Dressing. Although this wouldn't be the appropriate gift for a beginning or a harried cook, there are many unique ideas here, including Peach Tea Couscous and Sweet Potato Cr me Brul e, as well as some comfort food standbys, such as Hushpuppies and Barbequed Short Ribs. In the best melding of old and new, Woods takes a brave stand on the embattled Saut ed Collard Greens, calling for less time than traditionally was used and no ham hocks. Overall, Woods's inventiveness makes him a chef to watch. Illustrations not seen by PW. (July) Copyright 2000 Cahners Business Information.|
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