by
Voltaggio, Bryan, 1976-
Call Number
641.5973 VOL
Publication Date
2011
Format:
Books
Relevance:
120272.3906
by
Lebovitz, David, author.
Call Number
641.5944 LEB
Publication Date
2014
Summary
"A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris, are incorporating ingredients and techniques from around the world. In My Paris Kitchen, David Lebovitz remasters the French classics, introduces lesser known French fare, and presents 100 recipes using ingredients foraged in the ethnic neighborhoods of Paris. Stories told in David's trademark style describe the quirks, trials, and joys of cooking, shopping, and eating in France, while food and location photographs reveal modern life in Paris"--
Format:
Regular print
Relevance:
109794.9375
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by
You, Helen, author.
Call Number
641.5951 YOU
Publication Date
2017
Summary
From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes.
Format:
Books
Relevance:
105488.4297
by
Ticer, Andrew, author
Call Number
641.5975 TIC
Publication Date
2013
Summary
"Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restaurateurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking. Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen."--From publisher description.
Format:
Books
Relevance:
92248.7969
by
Louis, Jenn, author.
Call Number
641.822 LOU
Publication Date
2015
Format:
Books
Relevance:
91009.7500
by
Smillie, Justin, author.
Call Number
641.71 SMI
Publication Date
2015
Format:
Books
Relevance:
87259.4063
by
Karlin, Mary.
Call Number
641.76 KAR
Publication Date
2009
Summary
"A collection of 100 contemporary recipes for the range of wood-fired cooking options, including globally inspired Indian, Mediterranean, Italian, American, and North African recipes for cooking over live flame and embers"--Provided by publisher.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0828/2008041621.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0917/2008041621-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0917/2008041621-d.html
Relevance:
85051.8906
by
Farr, Ryan.
Call Number
641.36 FAR
Publication Date
2012 2011
Format:
Books
Relevance:
83002.3438
by
Gerson, Fany.
Call Number
641.86 GER
Publication Date
2011
Summary
"The first collection of Mexican ice pop (paleta), shaved ice (raspado), and natural beverage (agua fresca) recipes for the United States from the country's most authoritative voice on Mexican sweets, in a user-friendly, engaging package"--Provided by publisher.
Format:
Books
Relevance:
81094.1875
by
Field, Carol.
Call Number
641.8150945 FIE
Publication Date
2011
Summary
The Italian Baker" is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and "cornetti" to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, "The Italian Baker" was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, "The Italian Baker" is a landmark work that continues to be a must for every serious baker.
Format:
Books
Relevance:
77641.9375
by
Parr, Rajat, author.
Call Number
641.22 PAR
Publication Date
2010
Format:
Electronic Resources
Relevance:
70631.7344
by
Middione, Carlo.
Call Number
641.822
Publication Date
2012
Format:
Electronic Resources
Relevance:
2150.1392
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