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OZARKS COOKERY COOK BOOK AMERICAN FOLK MOUNTAIN RECIPES









  

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NOW FOR YOUR VIEWING PLEASURE…

 

 

 

A UNIQUE CULINARY / COOKING GUIDE.

OZARKS COOKERY: A COLLECTION

OF PIONEER RECIPES

COPYRIGHT 1976

BY EULA MAE STRATTON

ILLUSTRATIONS BY JUANITA MAXWELL

PUBLISHED BY THE OZARK MOUNTAINEER

BRANSON, MISSOURI.



THE AUTHOR, EULA IS ALSO KNOWN

AS AUNT NAN OF THE OZARKS.

(PICTURE OF HER AND SHE WAS OLD THEN)

A CORNUCOPIA OF COOKING WISDOM!!

THE INTRODUCTION GIVES BRIEF HISTORY OF THE SETTLEMENT OF ARKANSAS / MISSOURI AREA

80 PAGE ILLUSTRATED REFERENCE TEXT

INCLUDES INDEX



some recipes include:

CHEROKEE FRY BREAD

SHUCK BREAD

APPLE FRITTERS

VENISON

HASH

SHEPHERDS PIE

SPANISH COINS

BAKED ONIONS

EGG SOUP

FRIED PUMPKIN

BAKED PARSNIPS

SORGHUM MOLASSES PIE

PERSIMMON PUDDING

INDIAN PUDDING

HERMITS

COLONIAL LOVE KNOTS 

AND SO MANY MORE...

A MUST FOR THE AVID CULINARY ARTIST

SUPER GIFT FOR A NEWLYWED KITCHEN

 

INCREDIBLE LIST OF RARE REGIONAL DISHES.

SOME OF WHICH MAY HAVE NOT BEEN MADE SINCE GREAT GRANNY NANA COOKED THEM AT CHRISTMAS 1945.

WHEN UNCLE TIMOTHY GOT BACK FROM THE WAR.

YOU WON'T BE DISSAPOINTED.



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FYI

 

Cooking is the act of applying heat to food in order to prepare it to eat. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food, which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire, some 800,000 years ago. Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery.

Science of cooking
The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).

 

 

(PICTURE FOR DISPLAY ONLY)

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