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50 States Cookbook: Recipes From Sea to Shining Sea

50 States Cookbook: Recipes From Sea to Shining Sea

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50 States Cookbook: Recipes From Sea to Shining Sea

Lunghezza:
108 pagine
31 minuti
Pubblicato:
Oct 19, 2020
ISBN:
9781005598297
Formato:
Libro

Descrizione

The United States is very much a nation of immigrants. Instead of having a number of favorite national dishes, thousands from immigrants from around the world brought their own cuisine to this country, which makes American cooking as varied as its people. All fifty states have their favorite types of food, and each knows how best to prepare its special dish.

Like any country surrounded by oceans, Americans enjoy the ocean’s abundance and thrive on delicious seafood along the coasts. The coastal states are very particular about “their” special way of preparing seafood. It’s worth trying all of them.

As American settlers moved westward, they brought their own recipes with them wherever they went. The Midwest is highly influenced by the original Germans and Scandinavians, who favored hearty, tasty, and simple dishes. Moving south, you’ll find many recipes brought north by our southern neighbors. In many border states, Mexican dishes are American.

Take a leisurely trip through this 50 States Cookbook and see what makes America great.

Pubblicato:
Oct 19, 2020
ISBN:
9781005598297
Formato:
Libro

Informazioni sull'autore

Martha is a chef and a cookbook author. She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since. She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods. She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants. This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious. Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation. She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy. She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings. She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

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50 States Cookbook - Martha Stephenson

Afterthoughts

Introduction

Unlike many other countries around the world, America is a nation of immigrants. Instead of favorite national dishes, thousands from immigrants from around the world brought their own cuisine, which makes American cooking as varied as its people.

Surprisingly, there is very little food indigenous to the U.S. Except the bison, turkey, corn, apples and other fruits, most of what we now eat is actually imported. That includes our believed steaks and hamburgers. Cows were unknown to the Americas until Christopher Columbus and Ponce de Leon brought them over from Spain. And that chicken everyone loves? Chickens were bred in Asia, and we can thank our Asian immigrants for our favorite Sunday dinner.

Like any country surrounded by oceans, Americans have always made good use of the sea’s abundance. Alaska and both coasts have a wide array of seafood dishes they call their own. Rarely are these meals fancy. Todays’ delicious seafood dishes are the result of hungry sailors looking for a meal.

As the settlers moved westward, they brought their own recipes with them across the American Great Plains. Much of the Midwest is highly influenced by the original Germans and Scandinavians, who favored hearty, tasty, and simple dishes. Moving south, you’ll find many recipes brought north by our southern neighbors. In many border states, Mexican dishes are American.

Take a leisurely trip through this 50 States Cookbook and see what makes America great.

Alabama - Skillet Corn

This special corn is delicious, but it can be filled with fat. The trick to keeping the bacon flavor without all the bacon fat is to only leave as little bacon fat in the skillet as you want.

Cooking Time: 30 minutes

Servings: 4

Ingredients:

½ lb. bacon – or use as much as a pound

1 chopped onion

1 cup salsa

½ cup half and half

2 cup corn kernels

Salt and pepper to taste

Directions:

1. Fry the bacon in a skillet until done, about 10 minutes.

2. Remove the bacon, drain it on a paper towel, and crumble it.

3. Leave as much or little bacon fat in the skillet as you want. Even a tablespoon will give you bacon flavor.

4. Sauté the onion in the bacon grease for 10 minutes.

5. Add the salsa, half and half, corn, salt and pepper and cook for 10 minutes. Stir frequently.

6. Serve topped with the crumbled bacon.

Alaska - Crusted Salmon

The State of Alaska is teeming with polar bears and salmon. But salmon are easier to catch. This crusted salmon is elegant enough for company, but

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