烹饪文化：从新奥尔良街头到餐桌的食谱和故事
An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef.
Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
中文|2023年2月7日|ISBN:1682687457|240页|True EPUB | 121.41 MB一位土生土长的当地厨师对新奥尔良美食及其黑人文化的亲密庆祝。 Toya Boudy的父亲在新奥尔良的Magnolia项目中长大；她母亲与上城区的五个兄弟姐妹共享一个狭小的空间。他们努力工作，轮班工作，并抽出时间为家人从头开始做饭。在《文化烹饪》一书中，Boudy分享了这些食谱，其中许多都深深植根于塑造她家乡的自豪的黑人传统。这本烹饪书讲述的是她的个人故事：从在学校里挣扎到十六岁生孩子，从她对厨房越来越有信心到她出现在Food Network上。这本烹饪书以Sweet Cream Farina开场，这是在黎明时分为穿着新熨衣服的女孩准备的——整洁和熨烫很重要。Boudy回忆起用她的商品盒花生酱做饼干；解释了烟熏鸡、Jambalaya和Red Gravy背后的诀窍；并分享了她最初的电视比赛食谱。结果是一本非常个人化和独特的烹饪书。本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。
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