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people of ibiblio
|.: ibiblio News :.
Doug Clark leader of
the risqué rock 'n' roll band, the Hot Nuts, passed away on September
16, after an extended illness. The band got their start in 1955, playing
frat parties at UNC-CH. They became immediately renowned for their known
for their wild and exciting performances. In the early 1960's, the Hot
Nuts released several albums on Gross Records. Their music spanned styles
from beach music to rhythm and blues to rock and roll. Additionally,
they produced nine hit adult comedy albums.
Doug Clark has combined musical talent, creativity, and humor to bring
to rock 'n roll a brand of wit and good humor that will be sorely missed.
Cooking it up at ibiblio
Old Receipts - New Recipes - Open Source Cookbook
Open Source Cookbook
A cookbook created by its users
OS Cookbook is a collaborative cookbook created with the geek in
the kitchen at heart, but with a bent toward the college geek. Suffice
to say, most collegiate geeks have spent a fair chunk on their computer
hardware (as I have) and may or may not have the money or resources
to cook a 5-course dinner.
Now, of course, many of these recipes are much more difficult to
prepare in the college dormitory, the primary reason being that
city fire codes in just about every city I know of prevent you from
having an open heating element in rooms that are smaller than a
certain size, which means no range tops, no ovens, and not even
a buffet range. Many of these recipes require a stove or oven, but
there are others that can be done and can work just as well in a
microwave. Available in text
Word .doc or in an elegantly designed
Not Afraid of Flavor
from the Magnolia Grill
"The challenge of working within the Southern idiom loomed
large on its own. Presented with the opportunity to develop our
own style, we chose to follow the guidance of Bill Neal in our neck
of the woods and Alice Waters in California by cultivating a network
of suppliers, growers, and purveyors who could determine the path
of the menu. Adopting the mantra ingredient-driven cuisine, we set
off on a laborintensive search for local growers at our still-nascent
farmers market, for suppliers of old-fashioned indigenous ingredients
like stone-ground cornmeal and flours from Lindley Mills in Alamance
County, and for small seafood brokers from the North Carolina coast
willing to drive three and a half hours to bring us better quality
fish and shellfish." "--Ben and Karen Barker" Recipes
, summer desserts
and more recipes.
Restaurant Le Cordon Bleu
Recipes from the world's
most famous cooking school
Le Cordon Bleu has not only set the standard for cookery schools
around the world but has been innovative in more ways then one:
it was the first school to organize demonstrations during which
a chef cooked dishes and gave the participants a chance to sample
each one (on the following days students made the same dishes in
practical classes themselves). Through a judicious mixture of practical
classes and demonstrations, students learn French cuisine from French
chefs "at the source". When it comes to the teaching of
French cuisine and pastry, Le Cordon Bleu is unrivaled. The school's
reputation is based on the professional quality of the courses taught.
Beginners are introduced to basic techniques and professionals improve
their skills through contact with award-winning French chefs who
hail from Michelin-starred restaurants. Le Grand Diplôme du
Cordon Bleu is recognized throughout the culinary world and opens
the doors to the best kitchens in France and abroad. The restaurant
has a list of seven full
menus - with recipes for your pleasure.
Mama Dip's Kitchen
and Recipes of Traditional Cooking in the South
"Filling up water buckets for the kitchen had its benefits,
though, as it was on my trips in and out of the kitchen with water
that I first learned to cook, watching how Roland or my older sisters
made things with their "dump cooking" methods and making
mental notes about how ingredients went together.
Dump cooking means no recipes, just measure by eye and feel and
taste and testing. Cooking by feel and taste has been a heritage
among black American women since slavery, and that's the way I learned
to cook. When I talk about dump cooking I am thinking of fresh vegetables
(planting and tending a vegetable patch and then cooking and canning
its products has also been a tradition for black women), homegrown
or from a farmers' market. I think of peeling potatoes, stringing
beans, chopping onions, hulling peas, washing greens, and more.
" --Mildred Council (Mama Dip)"
Mama Dip's recipes for Pecan
Pie, Polka-Dot Pumpkin Pie and Sweet Potato Cobbler or her sweet
See a short
interview with Mama Dip and peek into Mama Dip's kitchen via
the Carolina Weekly.
Confederate Receipt Book.
of over One Hundred Receipts, Adapted to the Times (1863)
Take three gallons of water, blood warmth, three half pints of molasses,
a tablespoonful of essence of spruce, and the like quantity of ginger,
mix well together with a gill of yeast, let it stand over night,
and bottle it in the morning. It will be in a good condition to
drink in twenty-four hours.
Take young green corn, grate it in a dish; to one pint of this add
one egg, well beaten, a small teacup of flour, two or three tablespoonfuls
of butter, some salt and pepper, mix them all together. A tablespoonful
of the batter will make the size of an oyster Fry them light brown,
and when done butter them. Cream if it can be procured is better.
From the Shtetl Kitchen - Family Recipes
(Di yerushe fun mayne bobes -
My grandmothers' heritage )
Knishes, potato kugl, borsht, hamentashn and latkes - the comfort
foods of Jewish living. These recipes and more from an authentic
Jewish mother and grandmother.
Fun itlekhn hoyz trogt men epes aroys
(If you hobnob with men, no matter who, you can always learn a thing
More Recipe Resources at ibiblio:
More Cookbooks and recipes from
the UNC Press including The Robert E. Lee Family Cooking and
Housekeeping Book, Foxfire Book of Appalachian Cookery and Marion
Brown's Southern Cook Book.
Usenet recipe archive
Not much to look at, a broad range of recipes from African stew
to zuccotto. Note: this archive dates back to 1992 and utilizes
some archaic formats. It might be necessary to download some files
and open them using a text editor.
All listed resources are hosted
by ibiblio, The Public's Library and Digital Archive.