Poetry Madness
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Original Essays | March 24, 2015

    Judith Claire Mitchell: IMG The Book That Refused to Write Itself



    I first heard of Fritz Haber in 1998, when I caught a snippet of a TV documentary about 20th-century scientists. The camera zoomed in on an image of... Continue »

    spacer
Qualifying orders ship free.
$35.00
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
13 Remote Warehouse Cooking and Food- US Southern
4 Remote Warehouse Cooking and Food- US Southern

Collards & Carbonara: Southern Cooking, Italian Roots

by

Collards & Carbonara: Southern Cooking, Italian Roots Cover

ISBN13: 9781616285401
ISBN10: 1616285400
All Product Details

 

Synopses & Reviews

Publisher Comments:

Italy meets the American South in the first cookbook from Memphis-based rising star chefs Andrew Ticer and Michael Hudman, featuring their innovative take on traditional Italian flavors married to classic Southern (U.S.) ingredients and techniques.

This is not a straightforward cookbook. This is a manifesto. When you finish this book, you will know not only how to cook some of the dishes that have brought us some marginal amount of success. You’ll also know why we cook the way we do. Are we trying to convince of you something? Hell, yes we are. We are not playing around here. We are here to work. We want to have fun, but we want to work hard while we do it.

We want to show you what happens when you mix southern ingredients with Italian flavors. We want you to experience what it is when you take a lemonade-sipping, Maker’s Mark-swilling, tobaccy chomping redneck and combine it with a loud-talking, wine gulping, grapa loving Italian. We want to express the meaning between food and life. And life and history. And history and food. And yes, how deeply, truly connected everything in the kitchen leading to a plate is. Hold on, we are headed somewhere. We hope it’s fun. And we hope it’s work. This is our manifesto. We really want to focus on the mix of Southern and Italian and we have a vision about how we want to do it.

Our idea is that the table of contents reads as a timeline that leads to the opening of the restaurant and from there extends forward as we have, into new obsessions, showing how each new thing is connected to our past.

We picture the cookbook as a manifesto with 100 great recipes, rather than a list of recipes. We want to really show who we are in our food, and that comes from the things we’ve been lucky enough to witness and take part in during our lives. In other words, we are preaching a gospel of freshness, of local, of flavor, of Italian Cooking, Southern Roots.

We’ve talked about what we like in cookbooks and we think that what makes a great one goes beyond the listing of recipes but frames the recipes in a story. We hope you agree. To that end, here is an early rendering of the table of contents:

Sample Recipe List

Starters

Country paté with shaved raw artichokes, parmesan and arugula

Fried green tomatoes with crab, Benton’s bacon, pickled watermelon rind, and fresh mozzarella

Fried squash blossoms in tempura batter with ricotta and peas

Roasted bone marrow with truffle, tomato, arugula, crostini

Pig ear salad with radicchio, pear, orange, Benton’s bacon, and gorgonzola

Soups and Salads

Pasta fagoli with Parmesan broth, pasta rags, and carrot

Pappa al pomodoro with rosemary, garbanzo beans, and local bread

Potato soup with hazelnuts and ham crouton

Smoked salmon salad with Arnold Palmer vinaigrette, watermelon, and watercress

Caprese salad with basil, mozzarella, and red onion

Grilled vegetable salad with cauliflower, carrots, arugula, and brown butter

Pasta and Risotto

Red wine risotto with rabbit and pecorino

Butternut squash risotto with crispy chicken skin and fresh ricotta

Tomato-braised cabbage ravioli with crowder peas and homemade pork sausage

Pea tortellini with ham hock and collard greens

Agnolotti with butternut squash, crab, and apples

Tagliatelle with pork sugo and serrano peppers

Gnocchi with spinach soubise, braised oxtail, and crispy shallot

Gnocchi with fennel, corn, pana gratta

Cavatelli with green onion brodo, carrots, snap peas, and favas

Hazelnut raviolo with braised pork belly, prosciutto, and brown butter panna gratta

Gnocchetti with sweet corn, peaches, bacon, and chantrelle mushrooms

Mains and Sides

Poached eggs, polenta, and pork rinds

Gnocchi with chicken cacciatore

Grilled soft-shell crab with roasted garlic chowder, ham, and clams

Guinea hen with chestnut risotto, cauliflower, and autumn sugo

Chicken-fried quail with melted onions, grandma’s gravy, potato salad, and pecorino vinaigrette

Spaghetti squash marinara

Desserts

Apple crostata with salted caramel gelato

Pumpkin and sweet potato crostata with bourbon gelato and candied pecans

Buttercotch budino (Italian pudding) with chocolate malt and vanilla

Funnel cake with salted caramel gelato and pork fat caramel

Olive oil-pistachio cake

Smoked ham panna cotta with fig marmalata, fried pork rinds, and cinnamon strips

Strawberry-honeysuckle panna cotta with spiced pecans and balsamic

Synopsis:

The first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013.

Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking.

Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine.

Selected recipes include:

-Fried Green Tomatoes, Blue Crab & Bacon Jam

-Spinach-Ricotta Gnudi with Marinara & Ricotta Salata

-Butternut Squash Agnolotti with Crab & Apple

-Duck leg Confit with Fall Sugo

-Brussel Sprouts with Speck, Tomato & Bacon-Chili Jam

-Southern-Style Collard Greens

-Pecan-Pumpkin Pie

Synopsis:

In their debut cookbook, two Memphis-born friends and chefs blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine.

What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker's Mark-swilling, southern boys and combine expose them to wine gulping, grappa loving Italians? When you purée black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it is a whole new way to enjoy good food. Through 100 recipes and dozens of full-color photographs, chefs Andy Ticer and Michael Hudman share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, the life-long friends will change the way you think of fusion cuisine.

Sample Recipes

• Peccorino sfromato with neck bone gravy

• Smoked catfish bacal

About the Author

Close friends since childhood, Andy Ticer and Michael Hudman started talking about opening a restaurant in 1994. They both come from big Italian families in the city of Memphis, and all family celebrations revolved around food. Their passion for food grew stronger as they got older. After college they moved to Charleston, SC to attended culinary school at Johnson and Wales University. After two years on the coast, they moved back to Memphis to apprentice under a French Master Chef for 18 months. In an effort to further their education, and learn the old world techniques of cooking of their ancestors, they enrolled at the Italian Culinary Institute in Calabria, Italy. While there, Andy and Michael traveled all of Italy and France discovering different ways of cooking. Upon returning to America, the friends worked, refined their business plan, and searched for the perfect spot to open a restaurant. On October 31, 2008 Andrew Michael Italian kitchen opened its doors to the public for the first time. The life-long friends had realized their dream after years of study, hard work and preparation. Andy and Michael had successfully built a place where people could come enjoy healthy food and an intimate environment just as you would find in Italy. In July of 2012, they opened their second restaurant, Hog and Hominy, a casual dining companion to fine-dining Andrew Michael across the street.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

ciao89s, August 22, 2013 (view all comments by ciao89s)
The name, the photo, I want this cookbook!
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)

Product Details

ISBN:
9781616285401
Author:
Hudman, Michael
Publisher:
Olive Press (NZL)
Author:
Tice, Randy
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Edition Description:
Hardback
Publication Date:
20130931
Binding:
HARDCOVER
Language:
English
Pages:
256
Dimensions:
10 x 9 in

Other books you might like

  1. Rewilding the West: Restoration in a... Used Hardcover $12.50
  2. Spine of the Continent: the Race To... New Trade Paper $17.95
  3. The Elenium: The Diamond, Throne the...
    New Trade Paper $20.00
  4. Arctic Rising Used Mass Market $4.50
  5. The Art of the Long View Used Trade Paper $9.50

Related Subjects

Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » Southern

Collards & Carbonara: Southern Cooking, Italian Roots New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 256 pages Olive Press (NZL) - English 9781616285401 Reviews:
"Synopsis" by , The first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013.

Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking.

Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine.

Selected recipes include:

-Fried Green Tomatoes, Blue Crab & Bacon Jam

-Spinach-Ricotta Gnudi with Marinara & Ricotta Salata

-Butternut Squash Agnolotti with Crab & Apple

-Duck leg Confit with Fall Sugo

-Brussel Sprouts with Speck, Tomato & Bacon-Chili Jam

-Southern-Style Collard Greens

-Pecan-Pumpkin Pie

"Synopsis" by , In their debut cookbook, two Memphis-born friends and chefs blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine.

What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker's Mark-swilling, southern boys and combine expose them to wine gulping, grappa loving Italians? When you purée black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it is a whole new way to enjoy good food. Through 100 recipes and dozens of full-color photographs, chefs Andy Ticer and Michael Hudman share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, the life-long friends will change the way you think of fusion cuisine.

Sample Recipes

• Peccorino sfromato with neck bone gravy

• Smoked catfish bacal

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.