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From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Bring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence. John Currence is one of the most celebrated and beloved chefs in America, but he’s also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po’Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory.
You can make anything better simply by putting the word "Southern" in front of it. Southern hospitality. Southern culture. Southern rock. Southern football. Southern literature. Southern Living. Southern cooking. The cuisine of the south is often referred to as "comfort food." This is not only because it can fill you up when you are hungry or warm your belly on a cold day; the cooks who inhabit Southern kitchens genuinely seek to offer comfort to the lucky folks who share their repast. Love is the implied first ingredient in many favorite recipes. That's why they are passed down from generation to generation scrawled on index cards, and saved in well-worn notebooks. In The Southern Foodie you will find recipes from one hundred chefs from across the south. Recipes like: Tupelo Honey Cafe's Sweet Potato Pancakes with Peach Butter and Spiced Pecans Loveless Cafe's Watermelon Ribs Mr. B's Bistro's Bread Pudding with Irish Whiskey Sauce Fried Green Tomato Sandwiches 29 South's Sweet Tea Pork Chop with Ginger Blackberry Preserves Elk River Inn and Restaurant's Apple Cranberry Crumble Pie What these chefs have in common is the desire to make people happy and the willingness to share their precious recipes with readers so thatthey can experience them themselves. All these talented chefs ask in return is that you share the results with someone you love.
First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.
Whether you live below the Mason Dixon Line or just wish you did, The Southerner’s Handbook is your guide to living the good life. Curated by the editors of the award-winning Garden & Gun magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South. From Food and Drink to Sporting & Adventure; Home & Garden to Style, Arts & Culture, you'll discover essential skills and unique insight from some of the South’s finest writers, chefs, and craftsmen—including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse. You'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more. As flavorful, authentic, and irresistible as the land and the people who inspire it, The Southerner's Handbook is the ultimate guide to being a Southerner (no matter where you live).
This sequel, to the story of the Big Bad Killing Machine, continues the story of Colton Colby when he plays for the Green Bay Packers and his life during this period. This book has a surprise ending, concluding whether he'll turn out good or bad, that the reader won't figure out until he finishes the book!
Fierce, hairy, oversized monsters! Could you face a guy like Goliath? Gather your courage and meet the big bad giants of the Bible. Were they really ten feet tall? Did they actually weigh nine hundred pounds? Were they really man-eaters? Find out in this book as you dodge blows from weapons so big, only giants could use them. It’s action and adventure straight from the Bible! Part of the 2:52 collection—based on Luke 2:52—Big Bad Bible Giants will make your heart pound and help you become smarter, stronger, deeper, and cooler.
A psycho turns fairy-tale endings into nightmares in this “vivid cat-and-mice game” from the New York Times–bestselling author (William Bayer, Edgar Award–winning author). Karen is a lonely middle-aged doctor with a house in the woods. Sarah is a grief-stricken suburban widow who has turned to booze and barbiturates. Jordan is a directionless high school student and a child of divorce. They are three women with nothing in common but their red hair—until a stranger who calls himself the Big Bad Wolf sends each one the same chilling letter. Just like vulnerable Little Red Riding Hood, they are going to be stalked and killed—but in three distinct ways, in three different locations, all on the same fateful day. The one thing this devious madman didn’t count on was the Reds discovering each other. When authorities refuse to help, Karen, Sarah, and Jordan band together. But as they discover their power in numbers, how far are they’re willing to go to beat the Wolf at his own game. From the New York Times–bestselling author of Day of Reckoning comes a “twisted riff” on a Grimm tale (Publishers Weekly). “Must read for thriller fans.”—Booklist, starred review “Few writers of crime fiction seem to understand the criminal mind as well as Katzenbach.” —People
Organizing and interior design expert offers tips, strategies, and resources for bringing style and order to any space.
Tired of an unfulfilling life in Kansas City, Missouri, Patrick Dobson left his job and set off on foot across the Great Plains. After two and a half months, 1,450 miles, and numerous encounters with the people of the heartland, Dobson arrived in Helena, Montana. He then set a canoe on the Missouri and asked the river to carry him safely back to Kansas City, hoping this enigmatic watercourse would help reconnect him with his life. In Canoeing the Great Plains, Dobson recounts his journey on the Missouri, the country’s longest river. Dobson, a novice canoeist when he begins his trip, faces the Missouri at a time of dangerous flooding and must learn to trust himself to the powerful flows of the river and its stark and serenely beautiful countryside. He meets a cast of characters along the river who assist him both with the mundane tasks of canoeing—portaging around dams and reservoirs and finding campsites—and with his own personal transformation. Mishaps, mistakes, and misadventures plague his trip, but over time the river shifts from being a frightening adversary to a welcome companion. As the miles float by and the distinctions blur between himself and what he formerly called nature, Dobson comes to grips with his past, his fears, and his life beyond the river.
A worldly rancher seeks shelter with a small-town woman—and gets snowed in! Only from USA TODAY bestselling author Sara Orwig! When a blizzard strands rancher Josh Calhoun at a tiny Texas inn, it's not boredom that makes him notice innocent Abby Donovan. There's something about the B & B's owner, with her ponytail and sweet smile. Now Josh can't stop wanting her…or kissing her. He refuses to say goodbye… When the roads clear, Abby lets herself be whisked away—to New York City, to Josh's vast Texas ranch, to a wealthy world she's never known. Will she stay with the tempting cowboy? Or return to the life she left behind?
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South. Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.
When recent graduate Michelle Pugh sets out to fulfill a childhood dream of hiking the A.T. from start to finish, she enjoys the bliss of being surrounded by nature, the peacefulness of small trail towns, and the companionship of fellow hikers.

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