Down Home Coastal, Exotic, and Traditional Cooking

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9780741456250: Down Home Coastal, Exotic, and Traditional Cooking

For a comforting family meal or a festive celebration; for a romantic supper for two or for a grand banquet for forty-two; for a quick feast or an worldly experience; let the recipes in this cookbook help you answer the question Whats for dinner? There are recipes for every occasion; some easy to prepare, some gentle on your wallet, others simply delicious. Many let you entertain guests while cooking. And you can depend on the recipes in this book to be the best you can find anywhere, because these are much-requested favorites from around the world. The heritage is vast and unique, and the food is absolutely fabulous!

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From the Author:

A brief  letter from Sylvester Murray (Chef Sly)

Dear Amazon Reader,

Maybe its nostalgia or just a feeling of being home. Inside the Duke University Marine Lab dining room in Beaufort, North Carolina, I often marvel at the more than 100 college banners hanging from the ceiling--from Cornell University in New York to Tulsa University in Oklahoma.  The banners give warmth to the room and show how many different people I have cooked for.

With the mixture of backgrounds from the United States and abroad, I have learned to cook diverse dishes. Some of my favorites are included in "Down Home, Coastal, Exotic, and Traditional Cooking,"  packed with 677 pages of recipes for all occasions.

Most of the recipes are designed for the average Joe on the street, the busy housewife, professionals or college students, anybody can pick up the book and cook. Most of the recipes' ingredients and herbs can be found on the average person's kitchen shelf.

The cookbook is two books in one with two sections; a melting pot of recipes and vegetarian cuisine. I developed many vegetarian recipes for international students and scientist who have passed through my kitchen at the lab. Students often ask me to make a dish from back home, if I don't know how, I learn.

Although I can make a variety of exotic dishes, I still like traditional southern dishes, including collard greens with ham hocks. My next cookbook will include soul food cooking, a lot of the recipes will be from my southern and Baptist background.

It was tough growing up poor Down East in Beaufort, I've had a spatula in my hand for as long as I can remember. I started cooking when I was seven, my mother was a great cook and was my foundation. I learned to take anything in the kitchen--whether loftovers or scraps--and make a fantastic dish.

Because of the large fishing industry in Carterect County, I learned to make seafood dishes, including Down East Conch Chowder. Seafood was a mainstay of my diet. It is a shame that a lot  of the fisheries are dying out here.  It wasn't unusual to have fried hogfish and cornbread for breakfast.

By the time I was a teenager, I was flipping burgers in restaurants and cafeterias. When I finished high school in 1975, I became a food service agent at the marine Lab and never lift. I was intending to work part-time and go to community college, however, within a year of working in the dining hall, I found that I loved the job.

My one regreat, is that I don't have any children, so I think of the students as my own. I love taking care of the kids here. Sometimes, someone will wander in and tell me his roomate is sick, starving and cannot make it to dinner. The kid's eyes get big when I offer to make a pot of soup and sandwiches. The human connection makes the job worth it.

Enjoy!

Sylvester Murray

From the Back Cover:

DOWN HOME, COASTAL, EXOTIC, and TRADITIONAL COOKING

A Collection of Delicious recipes

This collection of multi-cultured recipes from around the world contains pages of delicious dishes. The complete ingredient listings and easy-to-read large print instructions make every recipe a sure success. The book teems with meat and main dishes, appetizers, beverages, desserts, soups, salads, sandwiches, vegetable dishes, breads, pies, and cakes. Every meal will be a special occasion with any of these soon-to-be family favorites. Two cookbooks in one: Book 2, The Best of Gourmet Vegetarian Cuisine. Refreshing and appetizing...a tasty alternate from meat.

Inquiries and responses concerning vegetarian diets, along with insights on nourishment; brief, but helpful information regarding nutrition, protein, carbohydrates, cholestrol, and calories

Tips for how to satisfy an otherwise staunch meat eater at the dinner table. Recipes for hearty and light entrees, as well as for appetizers, salads, soups, breads, and desserts .

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Book Description Infinity Publishing (PA), United States, 2009. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.For a comforting family meal or a festive celebration; for a romantic supper for two or for a grand banquet for forty-two; for a quick feast or an worldly experience; let the recipes in this cookbook help you answer the question What s for dinner? There are recipes for every occasion; some easy to prepare, some gentle on your wallet, others simply delicious. Many let you entertain guests while cooking. And you can depend on the recipes in this book to be the best you can find anywhere, because these are much-requested favorites from around the world. The heritage is vast and unique, and the food is absolutely fabulous!. Bookseller Inventory # APC9780741456250

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