Cross section of Jalapeno POP-per
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
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From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
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The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
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Read my blog:
Cross section of Jalapeno POP-per
Recipe testing for my book, Popcorn, published in 2008 by Sasquatch Publishing, Seattle. Students from C-CAP (Careers through Culinary Arts Program and CIV (Culinary Institute of Virginia) assisted in testing the recipes at Croc's 19th Street Bistro in Virginia Beach.
The recipe testing took place March 27, 2008.
-
From the book jacket:
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave. Popcorn serves up over 60 tantalizing recipes — both savory and sweet — to ensure that popcorn is never boring again. For tart and piquant tastes, there are Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau Bars (featuring coconut and white chocolate), Popcorn S’mores, and Bananas Foster Mix (the popcorn version). Author Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Poppin' Codfish, which use popcorn as a coating ingredient. Seafood fans can enjoy the unique variation on Chesapeake Bay Crab Cakes. Gorgeous photographs throughout show the end result of the scrumptuous recipe. Popcorn's got a brand new bag!
-
The book is for sale at amazon.com and at major book sellers like Border's and Barnes & Noble.
-
Read my blog: