THE KUDZU COOKBOOK: Cooking up a storm with that wild & crazy vine that grows in miles-per-hour!
Nonfiction, Food & Drink, Herbs & Spices, International, Asian, USA
| Author: | Carole Marsh Longmeyer | ISBN: | 9780635120465 |
| Publisher: | Gallopade International | Publication: | February 1, 2015 |
| Imprint: | Bluffton Books | Language: | English |
| Author: | Carole Marsh Longmeyer |
| ISBN: | 9780635120465 |
| Publisher: | Gallopade International |
| Publication: | February 1, 2015 |
| Imprint: | Bluffton Books |
| Language: | English |
Kudzu? Would you?... Could you?... Should you?... Cook with that wild & crazy vine? You bet! Growing inside this book are delicious & healthy recipes, fascinating history, flabbergasting trivia and more than a smidgen of humor, even poetry who knew kudzu could be so much fun? Soon, you will!
One trivia statement in The Kudzu Cookbook includes that Kudzu was first brought to the Unites States from Japan in 1876 when it was grown in the Japanese pavilion at the Philadelphia Centennial Exposition, the in 1883 at the New Orleans Expo.
Kudzu is used in many dishes throughout Southeast Asia. In Asia, kudzu is known as Japanese arrowroot and is welcome in the kitchen as a thickening agent for soups, stews and sauces. Kudzu is also used in Japan in their fine cuisine as well as for highly regarded medicinal teas. The starchy root of the plant is also a good source of fiber.
A few recipes include Kudzu Tea, Grilled Kudzu Corn, Klassic Kudzu Julep, Buttermilk Brownies & Frosting with Kudzu & Pecans, Kudzu-cue or Open-Pit Cooked Barbecue with Kudzu, Sweet Pepper Sauce, Double-Dipped Buttermilk Batter Fried Chicken Breasts, Kudzu Greens, Corn Soup with Kudzu and more.
A great gift for cooks, gardeners, history buffs and others who worry & wonder about kudzu!
One trivia statement in The Kudzu Cookbook includes that Kudzu was first brought to the Unites States from Japan in 1876 when it was grown in the Japanese pavilion at the Philadelphia Centennial Exposition, the in 1883 at the New Orleans Expo.
Kudzu is used in many dishes throughout Southeast Asia. In Asia, kudzu is known as Japanese arrowroot and is welcome in the kitchen as a thickening agent for soups, stews and sauces. Kudzu is also used in Japan in their fine cuisine as well as for highly regarded medicinal teas. The starchy root of the plant is also a good source of fiber.
A few recipes include Kudzu Tea, Grilled Kudzu Corn, Klassic Kudzu Julep, Buttermilk Brownies & Frosting with Kudzu & Pecans, Kudzu-cue or Open-Pit Cooked Barbecue with Kudzu, Sweet Pepper Sauce, Double-Dipped Buttermilk Batter Fried Chicken Breasts, Kudzu Greens, Corn Soup with Kudzu and more.
A great gift for cooks, gardeners, history buffs and others who worry & wonder about kudzu!
Kudzu? Would you?... Could you?... Should you?... Cook with that wild & crazy vine? You bet! Growing inside this book are delicious & healthy recipes, fascinating history, flabbergasting trivia and more than a smidgen of humor, even poetry who knew kudzu could be so much fun? Soon, you will!
One trivia statement in The Kudzu Cookbook includes that Kudzu was first brought to the Unites States from Japan in 1876 when it was grown in the Japanese pavilion at the Philadelphia Centennial Exposition, the in 1883 at the New Orleans Expo.
Kudzu is used in many dishes throughout Southeast Asia. In Asia, kudzu is known as Japanese arrowroot and is welcome in the kitchen as a thickening agent for soups, stews and sauces. Kudzu is also used in Japan in their fine cuisine as well as for highly regarded medicinal teas. The starchy root of the plant is also a good source of fiber.
A few recipes include Kudzu Tea, Grilled Kudzu Corn, Klassic Kudzu Julep, Buttermilk Brownies & Frosting with Kudzu & Pecans, Kudzu-cue or Open-Pit Cooked Barbecue with Kudzu, Sweet Pepper Sauce, Double-Dipped Buttermilk Batter Fried Chicken Breasts, Kudzu Greens, Corn Soup with Kudzu and more.
A great gift for cooks, gardeners, history buffs and others who worry & wonder about kudzu!
One trivia statement in The Kudzu Cookbook includes that Kudzu was first brought to the Unites States from Japan in 1876 when it was grown in the Japanese pavilion at the Philadelphia Centennial Exposition, the in 1883 at the New Orleans Expo.
Kudzu is used in many dishes throughout Southeast Asia. In Asia, kudzu is known as Japanese arrowroot and is welcome in the kitchen as a thickening agent for soups, stews and sauces. Kudzu is also used in Japan in their fine cuisine as well as for highly regarded medicinal teas. The starchy root of the plant is also a good source of fiber.
A few recipes include Kudzu Tea, Grilled Kudzu Corn, Klassic Kudzu Julep, Buttermilk Brownies & Frosting with Kudzu & Pecans, Kudzu-cue or Open-Pit Cooked Barbecue with Kudzu, Sweet Pepper Sauce, Double-Dipped Buttermilk Batter Fried Chicken Breasts, Kudzu Greens, Corn Soup with Kudzu and more.
A great gift for cooks, gardeners, history buffs and others who worry & wonder about kudzu!
