Search results for ""Author Jessica Dupuy""
Oxmoor House, Incorporated United Tastes of the South (Southern Living): Authentic Dishes from Appalachia to the Bayou and Beyond
From the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta Hot Tamales from Mississippi's alluvial plains, the food of the South is a multicultural melting pot. The dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or served in the heart of the Delta. In United Tastes of the South, food writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the Lonestar State to focus on the diverse cuisines of the American South. Her exploration of the regional dishes, cultural traditions, and nuances of cooking styles, spotlights why the South is considered one of the richest destinations on the American culinary landscape.
£32.99
Oxmoor House, Incorporated United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
£25.99
ACADEMIE DU VIN LIBRARY LIMITED The Wines of Southwest U.S.A.: A Guide to New Mexico, Texas, Arizona and Colorado
Although Vitis vinifera vines have been grown in the American southwest for nearly 400 years, its modern wine era only really began with the new pioneers of the 1960s and 1970s. All four states can boast growing wine industries, each with its own distinct identity. Although home to those first wine grapes, New Mexico may be the least experienced player, with a few major producers and many smaller, new arrivals. The Texas industry is bigger, more developed and more polished, with at least 350 wineries operating and plenty of room for growth. Arizona has perhaps made the most progress in the shortest time; some impressive growing conditions, educational initiatives, and a tight-knit band of producers have led to promising quality wines. Colorado, long known for its fruit orchards, is now home to vineyards too, with many producers also farming other fruit and creating wines from both. Taking each state in turn, Jessica Dupuy guides us expertly through its history before presenting a thorough summary of its climate and geology, discussing the grapes grown, explaining the sub regions (AVAs), and appraising the challenges wine growers face. Influential and innovative producers are profiled, and each section concludes with ideas on where to visit, dine, and stay. Boxes throughout the text supply asides on historical, geographic, and cultural points of interest. For anybody interested in discovering a truly up-and-coming wine region this book makes for fascinating reading.
£31.50
Potter/Ten Speed/Harmony/Rodale Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
£25.00
University of Texas Press Uchi: The Cookbook
For chef Tyson Cole, sushi has always been more than just food; it's an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole's sole purpose is simple: to create the perfect bite.Cole delivers that perfect bite every day at Uchi, his Austin restaurant. Since 2003, Uchi has received national acclaim for stretching beyond the borders of traditional Japanese sushi. "Ingredients and flavors from all over the world are easily accessible now," Cole says. "The cuisine I create is playfully multicultural, mixing the Japanese tradition with tastes that inspire me." Uchi's prominence in the evolution of Japanese cuisine has garnered the restaurant four James Beard Award nominations, as well as a spot for Cole on Food and Wine magazine's list of "Best New Chefs."With their first cookbook, the team at Uchi invites sushi lovers and novices alike to explore their gastronomic boundaries with some of the restaurant's most celebrated recipes: a crisp melon gazpacho adorned with luscious morsels of poached lobster, for instance, or the polenta custard, corn sorbet, and corn milk dessert—a blissful homage to summer corn. Uchi: The Cookbook also presents the story of Tyson Cole, from dishwasher to restaurant owner; an account of the current state of American sushi; and a primer on the ins and outs of this sophisticated, yet artful cuisine.
£32.40