» » Best of the Best from Missouri: Selected Recipes from Missouri's Favorite Cookbooks

Download Best of the Best from Missouri: Selected Recipes from Missouri's Favorite Cookbooks fb2

by Tupper England,Gwen McKee
Download Best of the Best from Missouri: Selected Recipes from Missouri's Favorite Cookbooks fb2
Regional & International
  • Author:
    Tupper England,Gwen McKee
  • ISBN:
    0937552445
  • ISBN13:
    978-0937552445
  • Genre:
  • Publisher:
    Quail Ridge Press (October 1, 1992)
  • Subcategory:
    Regional & International
  • Language:
  • FB2 format
    1199 kb
  • ePUB format
    1453 kb
  • DJVU format
    1118 kb
  • Rating:
    4.9
  • Votes:
    788
  • Formats:
    lrf doc lrf mobi


Recipes in the Best of the Best series come from cookbooks all over America. Each of the cookbooks serves up a slice of Americana that is unique to the region and community

Recipes in the Best of the Best series come from cookbooks all over America. Each of the cookbooks serves up a slice of Americana that is unique to the region and community. All of these people's choice recipes are easy to understand and prepare, and the instructions, methods, and familiar ingrediants are kitchen tested and user friendly. Best of the Best cookbooks are full of outstanding recipes that you will want to cook over and over again. Series: Best of the Best State Cookbook Series.

Best of the Best cookbooks are full of outstanding recipes that you will want to cook . It is a nice book with easy and good recipes. The Best of the Best state cookbooks are always full of fun facts and contain recipes most of us have in our pantry.

Best of the Best cookbooks are full of outstanding recipes that you will want to cook over and over again. One person found this helpful.

Best of La. Cookbook. Large variety of receipes from other premiere, very popular books & establishments. Book looks like it was barely opened to use. Considering more for Christmas gifts. Ready to COOK!! Проверенная покупка: да Состояние товара: Подержанные. оставлен lonestar11965 726.

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Best of the Best from Iowa: Selected Recipes from .

The "land between two rivers"the Missouri and the Mississippiboasts some of the nation's richest farmland and a bounty of delicious treats

Best Dressed: 50 Recipes, Endless Salad Inspiration by Dawn Yanagihara Wild Food: A Complete Guide for Foragers by Roger Phillips The Health and Beauty Botanical Handbook by Pip Waller John Lewis-Stempel.

Best Dressed: 50 Recipes, Endless Salad Inspiration by Dawn Yanagihara Wild Food: A Complete Guide for Foragers by Roger Phillips The Health and Beauty Botanical Handbook by Pip Waller John Lewis-Stempel, "The Wild Life: A Year of Living on Wild Food" The Edible City: A Year of Wild Food by John Rensten.

Cooking for everyone and everyday. Best of the Best from New Mexico will introduce you to a variety of these lively, spicy dishes that bring a new meaning to the word taste. Cooking Bacon In The Oven Product.

Each cookbook in Quail Ridge Press' acclaimed "Best of the Best State Cookbook Series" contains favorite recipes submitted from the most popular cookbooks published in the state. The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.

Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.


Jorius
We love this series of books and have it almost complete. Since we are from Europe we wanted to learn about american dishes. This series is a great inside of prooven dishes from families, spiced with small stories about what happened the state.

My wife ready these books and uses it to learn about the state, no joke, just by finding the small stories, or getting new ideas what to cook today. For me its similar.

I am frequent in the US and had luck to find friends giving me an inside in american cooking. Its by far-far more then what you can get in fast food restaurants. This is as german food is more than Schnitzel or Bratwust, or swedish meatballs.

We believe also for everybody who wants to learn about the culinary of the country is right here. It has so much to offer due to the fact that todays USA is a melting pot of many nationalies from the past and today. This gives a wide range of culinary opportunities you hardly find in other countries.
Umge
Really have enjoyed the book!!
Agarus
There is really not a lot to say about this particular book. Yes, the dishes that are featured are cooked in Missouri, but to be quite frank, I have run across the same recipes in just about ever state of the Union. To be honest, there is not one thing in this book that I have found so far that is uniquely Missouri! The recipes have been taken from many, many other cook books from across the state and someone made the arbitrary decision as to which were the best of the best in these five books. Personally I feel the title is a bit misleading in this aspect. Most dishes associated with this state are not necessarily limited to this region. Missouri is sort of a cross roads and melting pot, and has been for all of its history. Just about ever major group that inhabits North American, or has passed through has contributed something in the way of food and how it is prepared. Here in the Ozarks, the S.W. corner of the state, each individual community, and indeed, each individual family group have their own eating and cooking traditions which for the most part are variations of already known dishes. My own wife, and excellent country cook and gourmet cook (when she feels like it), was very much influenced by her two great-grandmothers, both Osage Indian, and both "hill folk." Most families here have similar backgrounds.

That being said, this is not a bad cookbook at all and there are many very good dishes to be found between its pages. There are hundreds of recipes in this volume which consists of over 300 pages. The recipes are quite complete and the directions are simple to follow. The measurements are quite concise and cooking times, for the most part, quite accurate.

It would be difficult to find a taste that could not be satisfied with at least some of the various concoctions found in this volume as they are quite diverse. We have personally prepared at least twenty dishes from this book. Most were excellent and were put into the "let's do this again file." Some were not to our taste, but were not actually "bad." I suppose some of the dishes that are made for the Microwave are our least favorite, but that is probably personal prejudice on my part, as I hate those things for anything other than just warming up leftovers and reheating my morning coffee when it goes cold.

All in all this is a decent book and I am sure there are many other dishes in it we have not tried that would be great. I am giving this one four stars due to the fact that I feel the title is misleading. I would give it three due to that fact, but there are some fine things to cook up in this book and if you can get a copy, I am sure you will not regret it. On the other hand, again, to be honest, I doubt if the experienced cook or cook book collector will find anything particularly unique about this one.

Don Blankenship
The Ozarks
Eayaroler
These are not Missouri native recipes (with the exception of gooey butter cake). And the recipes are all taken from other cookbooks. Kind of false advertising really.