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Your host is Rena Goff. Rena will read from the 1912 cookbook for little girls titled The Mary Frances Cook Book: Adventures among the Kitchen People, Part III.
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Your host is Rena Goff. Rena will read from the 1912 cookbook for little girls titled The Mary Frances Cook Book: Adventures among the Kitchen People. Part II.
"Friend" Old Cookbooks by hitting the Like button at facebook.com/oldcookbooks
A cowhand once told Hoots "You’re hotter than the West Texas Sun, and as purdy as the Pecos sunset". She’s a hot cup of a woman with a dash of sexy, and a sprinkle of funny on top. She’s a proud grandmother of 5 precious little cowgirls, and so excited that to have a little cowboy due in June of this year! She loves Lone Star Beer, camping, gardening, cookbooks, sewing, entertaining family and friends, motorcycling with husband and biker friends, and going boot scoot'n with her sweet husband, The Duke. She’s a small town Texas gal, lived in Azle, Texas all her life! She’s owned a salon in Azle since 1997, and currently owns Kimberly's Vintage Beauty Parlour. She started burlesque in 2014 at the Burlesque Experience in Dallas. She’s now producing Fort Worth Wild West Burlesque and Variety Shows, visioned after the old west, including fire and aerial performers, circus performers, magicians, sideshow and freak shows! She;s bringing back the 'FEELS' of the traveling wild west shows at Scotts' Theater in Fort Worth, TX. This pistol pack'n sexy grandma is ready to DRAW!
Chef Elliott is honored to share his technical skills and culinary wisdom of ***SOUL FOOD Part II***!!!
Chef Elliott Farmer, Food Network Cutthroat Kitchen star, CEO/founder of Chef Elliott’s Enterprise, Inc. and Farmer’s Gourmet Catering has been cooking for over 40 years. He is a highly requested cooking instructor, motivational speaker, radio personality, Martell Cognac council member (ATL) and culinary judge. Though he caters primarily to celebrity clientele, he takes every opportunity to connect with the “everyday cook” during his annual food tasting tour throughout the United States, UK and Canada, as well as with his radio show. Chef Elliott is famous for his unique menus from soul food capitals to dishes that are sophisticated in flavor, yet true to their origins. His “soul food with a jazzy flair” combines casual and familiar with creative and authentic. He creates an experience that marries comfort, warmth and a fusion of soul flavors. His cookbooks, invite cooks to re-create the “Chef Elliott” experience at home with recipes from casual dining to a five-course meal.
Michael McDermott is the driving force behind TKCN™ (The Kids Cooking Network) Channel. The Kids' Cooking Network™ is a recipe for success empowering kids to eat better so they can live better! A "Virtual Kids' Food News Magazine™". At TKCN, kids' choices and voices are heard, where kids have their say and where their food perspective counts.
"Our mission is to help eradicate childhood/family heart disease, obesity and diabetes through engaging transmedia content and interactive social media" Helping Kids and Families Eat Better So They Can Live Better!
Persistant demand for culinary products and media by kids continues to be demonstrated through the consistent escalating sales of children's cookbooks and
by the ever increasing popularity of kid chefs. It is quite apparent that the world is ready for kid-family friendly Food News -Edutainment programs and products with kids as creators, hosts, chefs, correspondents, producers, advisors and more. The Kids' Cooking Network™ is a first in a multi-media platform of its kind!
Please visit http://www.thekidscookingnetwork.com/ to learn more about Chef Michael McDermott and Eat Right International, Inc
Another Big Project is a line of seasonings FlavorPlusProbiotic which are the World's First line of blended seasonings, with an active, patented, shelf stable, heat resistant Probiotic!
So easy to use... Just sprinkle, adding Great Flavor to your food and Probiotic, All In One!
FlavorPlusProbiotic is being considered by he World Food Programme and the UNHCR to help refugees world wide.
What Is Meal Planning?
What is meal planning? It's whatever way you organize yourself to cook a meal, whether that's breakfast, lunch, or dinner. It is the plan you make before you shop. Some people plan a month in advance, freezing neatly-labeled packets of soup and stew. Others wing it, shopping for that evening's meal at the farmers' market and picking up whatever looks good to them. Meal planning is a really personal thing. What works for you may not work for me. The goal, I think, is to find a process that is both enjoyable and effective.
One of the things I sensed in our readers' comments is that many of them enjoyed reading through cookbooks, clipping recipes from blogs and websites, and taking some time to anticipate cooking. I think this is an important part of meal planning. Meals aren't just solutions to the problem of needing to eat; making a meal is also an expression of creativity — even if it's just cutting a PB&J sandwich into a new shape. Find ways to inspire yourself and to look forward to cooking. That's the spirit that animates this whole endeavor.
Secondly, I saw that readers were doing whatever worked for them. There's no right way to plan your meals; you should just do what is effective for you. I read over ten ways of gathering and organizing recipes. Your way may be messier and less elegant than you like, but if it works, why worry? Don't spend too much time looking for the most perfect and impeccably-maintained system. The system is just the tool. The point is the meal. Well, really, it's people, and enjoying good food with them and nourishing oneself.
This list of tips is all over the map — there are plenty of ideas here for getting more organized and helping yourself think ahead. Others are to just jog your memory and help you get inspired to dream up meals you'd love to eat.
Today Laura Theodore, will share fabulous vegan Thanksgiving recipes! We'll welcome YummyPlants.com founder, Rebecca Gilbert, author of It's Easy to Start Eating Vegan! Yummy Plants 101, to share how you can easily entertain in plant-based style this Thanksgiving!
Looking for the perfect holiday gift? Autographed copies of Laura Theodore’s cookbooks, CDs and DVDs make excellent gifts!
Rebecca is a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. She founded the Yummy Plants vegan community to help provide support for people transitioning to a vegan diet and she is known for her talk: The Yummy Plants 101: Easy Transition Tips to a Vegan Diet.
Do you tire of preparing meals every day? Today Maxine and Jeannie interview Debora M. Coty and talk about her new cookbook, Too Blessed to be Stressed Cookbook. In 20 minutes, meals can be prepared. Cooked without stress! Plus humor as a garnish. Coty is a popular speaker and columnist.
Preparing for Thanksgiving when you're gluten free can seem daunting. Gluten free expert Jules Shepard & her special guest, gluten free author and food allergy expert Colette Martin will take the stress out of it for you!
Jules has written the book on how to have a safe and tasty gluten-free Thanksgiving (ok, technically it was an e-book), and she and Colette have both published cookbooks full of delicious gluten free recipes to make this holiday as delicious and special as it should be. Join these accomplished gluten free bakers as they tackle your gluten free and food allergy fears and help you to enjoy a worry-free holiday centered on family and friends ... and of course great food.
Colette Martin's first book, Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, June 2012) features detailed explanations, methods, and crash courses to take both experienced and inexperienced home bakers into the world of baking with alternative ingredients. Her newly-published second book, The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, September 2014) features classic treats and pantry staples that can be made easily and affordably at home. Read more about her titles here.
To read more about Jules' cookbooks, her highly acclaimed book, The First Year: Celiac Disease and Living Gluten Free, and her many e-books (among them her Gluten Free Thanksgiving e-book) hop to her site here.
Today award-winning television host, popular plant-based cookbook author, and vegan chef Laura Theodore, the Jazzy Vegetarian welcomes Robin Robertson, who is a vegan chef and award-winning cookbook author! Robin's new book is called Cook the Pantry. We’ll talk about vegan Pantry-to-Plate recipes made in less than 20 minutes!
Be sure to order your copy of Laura Theodore’s newest cookbook, Laura Theodore’s VEGAN-EASE ! Signed copies now available at vegan-ease.com! Or buy the cookbook – now for sale on AMAZON!
Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan recipes, and Vegan Fire & Spice, and the new book Cook the Pantry. Robin blogs at www.RobinRobertson.com.
Whitney Miller was only 22 when she defied the odds to become the winner of Season One Masterchef. Her energy and personality impressed the judges, but it was her creativity and knowledge in the kitchen that made her a winner. Now, just in time for the holidays, the Masterchef is available to share her recipes for a successful holiday party or meal with some timely and tasty tips. Whitney is the author of the cookbook Modern Hospitality: Simple Recipes with Southern Charm, with foreword by Gordon Ramsay, and is currently working on her second cookbook
1. YOUR FIRST BOOK IS ‘MODERN HOSPITALITY,’ SO WHAT CAN WE DO TO MODERNIZE
OUR HOLIDAY ENTERTAINING?
2. WHERE DO YOU START FOR A GREAT HOLIDAY PARTY AND DINNER? (Tervis)
3. WHAT KIND OF BEVERAGES DO YOU SUGGESTED WE SERVE FOR MODERN
4. WHAT’S YOUR SURPRISE HOLIDAY PARTY INGREDIENT FOR YOUR RECIPES?
5. HOW ABOUT THE MAIN COURSE?
6. ANY OTHER SUGGESTIONS FOR MODERNIZING YOUR HOLIDAY PARTIES?
7. TELLS US ABOUT YOUR NEW COOKBOOK?
8. WHERE CAN WE GO FOR RECIPES AND MORE INFORMATION?
Whitney's recipes have been featured in the MasterChef and Ultimate MasterChef cookbooks. She is a food writer of magazine articles for Flavors (Atlanta), Taste of Home, Southern Living, and Eat. Drink. Mississippi. Her recipes, articles, and/or book promotions have appeared in People, Women's Health, Masterchef, Clean Eating, and Cooking Light magazines as well as online at Self, California Olive Ranch, and SousVide Supreme.com.
in Pop Culture
According to some sources, the term may have first been used in 1962 by civil rights activist and poet Amiri Baraka. 1962 was the same year that Sylvia Woods opened her now-famous Harlem restaurant Sylvia’s; today, Sylvia is known by many as “the Queen of Soul Food.” Soul food restaurants and cookbooks continued to be popular through the ’70s.
Soul food is basic, down-home cooking with its roots in the rural South. The principle staples of soul food cooking are beans, greens, cornmeal (used in cornbread, hush puppies, johnnycakes, and as a coating for fried fish), and pork. Pork has an almost limitless number of uses in soul food. Many parts of the pig are used, like pigs’ feet, ham hocks, pig ears, hog jowl, and chitlins. Pork fat is used for frying and as an ingredient in slowly-cooked greens. Sweet, cold drinks are always a favorite.
“Soul” or “Southern?”
To a lot of people, all that just sounds like a description of Southern food. The distinctions between soul and Southern are hard to make. In his 1969 Soul Food Cookbook, Bob Jeffries summed it up thusly: “While all soul food is southern food, not all southern food is ‘soul.’ Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them.”
Soul food has its roots in slavery, when African Americans had to make do with whatever food was available to them. For the next hundred years after the abolition of slavery, most African Americans lived in poverty, so recipes continued to make use of cheaper ingredients. Of course, this isn’t entirely a black/white issue.
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