TEXAS AND LOUISIANA FAVORITES CUISINES

by Sharon Hunt


Formats

Softcover
$24.79
E-Book
$5.95
Softcover
$24.79

Book Details

Language : English
Publication Date : 8/20/2015

Format : Softcover
Dimensions : 6x9
Page Count : 286
ISBN : 9781503593923
Format : E-Book
Dimensions : N/A
Page Count : 286
ISBN : 9781503593930

About the Book

The Recipe Book (cookbook), contains Texas and Louisiana Favorites Recipes– Former Slaves Testimonials – is written to honor the cooking of Texans and Louisianans. The recipes represent favorite recipes the author collected from family and friends, who live in Texas or Louisiana. I lived in Texas and learned from chefs and cooks who were born in Texas or Louisiana. However, I have known about Louisiana creole cooking all of my life, because my Grandmother Virginia Wright Hill was from East Point, Louisiana. Grandmother Hill prepared and knew many recipes for all kinds of cooking practiced in Louisiana.


About the Author

TEXAS AND LOUISIANA FAVORITES CUISINES Sharon Hunt is a freelance writer. She is a registered dietitian. Ms. Hunt is a granddaughter of a “Geechee”, Mrs. Ida Frazier Hunt. Her grandmother had ties to the coast of Georgia and to Sapelo Island. Ms. Hunt writes cookbooks about African-American heritage and plantation cooking. Ms. Hunt has written eight cookbooks. She has sold many of her cookbooks on QVC Home Shopping Network where she appeared three times. The cookbook was Bread from Heaven. In 1997, Ms. Hunt was selected as an ‘Artist-in-Residence’ at the National Georgia Fair in Perry, Georgia. For the Peach Festival held in Fort Valley, Georgia, she created and wrote the original recipe for the ‘World Largest Peach Cobbler’. At the 1996 Summer Olympics, she demonstrated her “World Famous Sweet Potato Pie” at the Georgia-on-my-Plate Celebrity Showcase held in Macon, Georgia. Also, she showcased her “World Famous Sweet Potato Pie” at a festival held in St. Simons, Georgia held at a historical Lutheran Church. For more than thirty years, Ms. Hunt taught food preparation and recipe analysis methods classes at two Historically Black Colleges and Universities(HBCUs) in Georgia and Oklahoma. She has studied the food preparation methods and menus for all occasions that were popularized on plantations and foods eaten by the slaves. Ms. Hunt was the Charter President of the Warner Robins Alumnae Chapter of Delta Sigma Theta Sorority, Incorporated in Warner Robins, Georgia. Currently, she is a Diamond Life Member of Delta Sigma Theta Sorority, Incorporated. Ms. Hunt has B.S. and M.S. degrees from Oklahoma State University. She has done further study at Kansas State University, Manhattan, Kansas. While studying at Kansas State University (1980-1982), the author met and learned about the African cultures from 300 or more students representing the African countries of the following: Angola, Benin, Burkina-Faso(Upper Volta), Cameroon, Central African Republic, Chad, Congo(formerly Zaire), Egypt, Ethiopia, Gambia, Ghana, Guinea, Ivory Coast, Kenya, Liberia, Mozambique, Niger, Nigeria, Senegal, Sierra Leone, Tanzania, Uganda and Zimbabwe. Also, she knew students from several other African countries. On the Kansas State campus, at that time, the Africans gave Ms. Hunt the name of “African-American Queen”. Ms. Hunt has worked with Africans from many African countries. Ms. Hunt was a Kellogg Enhancement recipient from the University of Georgia, Athens, Georgia. Through the Kellogg Fellowship, she studied all of the major regional areas of Georgia.