Back to the Table: The Reunion of Food and Family

Back to the Table: The Reunion of Food and Family

Art Smith

Language: English

Pages: 171

ISBN: 0786868546

Format: PDF / Kindle (mobi) / ePub


From Art Smith comes a unique cookbook with more than 150 recipes to strengthen bonds between loved ones.

Throughout history, humans have sat down together at the table to break bread. The simple ritual of the shared meal reunites us with our families and brings balance to our lives. There are many types of families--in using the word family, Art means to include anyone whom we have sought or chosen to be an important part of our lives. Unfortunately, in today's fast-paced world, the symbolic role of the table has been threatened. In many households, family members all eat separately, according to their own schedules, on the run, or in front of the TV. With this important cookbook, Art Smith wants to bring us back to the table--and back to each other.

Art provides readers with mouth-watering recipes that represent the very best of home cooking, including Roasted Tomato and Cheddar Cornbread, to-die-for Sweet Potato-Pecan Waffles, hearty Seafood Gumbo, Grilled Shrimp on Arugula with Lemon Vinaigrette, and Spiced Pork Loin with Vidalia Onion Sauce, to name just a few. There is also a rich assortment of vegetable main courses--like Art's fabulous Italian Vegetable Casserole. Traditional dishes include the best-ever Buttermilk Fried Chicken and a Roast Turkey with Pan Gravy that's not just for Thanksgiving!

And then there are the celebration cakes, perfect pies, and little sweets. From French Chocolate Almond Pie to Pear and Cranberry Cobbler, from Coconut Cake with Fluffy Icing to Triple-Layer German Chocolate Cake, from Pecan Divinity to Gumdrop Cookies, Back to the Table is filled with delicious treats for any occasion.

Art's life's work has involved cooking for families all over the world. These experiences have taught him that families are essentially the same, regardless of international boundaries or cultural differences. We all want the best for each other and want to take care of the ones we love. And what better way is there to care for our loved ones than at the table?

Illustrated throughout with stunning photographs of food and of people sharing their tables and their lives, Back to the Table is a book to use daily and to treasure for a lifetime.

 

 

 

 

 

 

 

 

 

 

oneness with nature. It fortifies our spirit to embrace the artless spectacle of a sunset and a cricket’s cadence. We give thanks for this precious food. Eric Copage Breaking Bread Universally, bread is a symbol for sharing. As it passes from one to the other around the table, bread nourishes and comforts as few other foods do. Since ancient times, bread has been symbolic of plenty. It stands out as the meal’s most sacred course. A Southern meal is just not complete without it. All my life,

she explained that grass was what Jersey ate. Smearing copious amounts of it on warm Fluffy Yeast Biscuits or Classic Southern Cornbread is indeed a fond memory. We used any leftover cream to make the lightest, most tender biscuits you ever tasted! I still serve bread with every meal, ignoring anyone’s concerns about excessive carbohydrates. Who can forsake bread? To give it up entirely would be, for me, like giving up sleep. I could not function in life without it. Nor could I imagine not being

garlic cloves, finely chopped 1 cup dry white wine One 15-ounce can tomato sauce 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon 1 teaspoon chopped fresh thyme or � teaspoon dried thyme Heat 2 tablespoons of the oil in a large skillet over medium-high heat. In batches, dip the fillets in the lemon juice and season to taste with salt and pepper. Coat the fillets in the flour and shake off the excess. Add to the skillet and cook, turning once, until golden on both sides, about

cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda Pinch of salt 8 tablespoons (1 stick) unsalted butter, cut up 8 tablespoons (1 stick) margarine, cut up 1 cup water ⅓ cup unsweetened cocoa powder (not Dutch process) � cup sour cream 2 large eggs 1 teaspoon vanilla extract Frosting 8 tablespoons (1 stick) unsalted butter, cut up ⅓ cup plus 1 tablespoon milk � cup unsweetened cocoa powder (not Dutch process) 1 pound about 4⅓ cups confectioners’ sugar, sifted 1

Bolgheri, Tuscany, Italy (888) 558-2464 www.lucini.com Extra virgin olive oil, gran riserva balsamico, pinot grigio vinegar. Martha White Flour 200 Butler Drive Murfreesboro, Tennessee 37133 (800) 663-6317 www.marthawhite.com Self-rising flour. The Mustard Museum 100 West Main Street Mount Horeb, Wisconsin 53572 (800) 438-6878 www.mustardmuseum.com Laurent de Clos Watercress Mustard, Laurent de Clos Walnut Mustard, and Cuisine Perel Late Harvest Riesling Vinegar. Oriental Pantry

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