by
Micallef, Mike.
Call Number
641.59764
Publication Date
2011
Format:
Electronic Resources
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155269.1719
by
Ethredge, Elizabeth.
Call Number
641.59764
Publication Date
2015
Format:
Electronic Resources
Relevance:
155269.0469
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by
Jamison, Cheryl Alters.
Call Number
ARC 641.59764 JAM
Publication Date
1993
Format:
Books
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105491.3203
by
Gee, Denise.
Call Number
641.86
Publication Date
2012
Format:
Electronic Resources
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3.2374
by
Stanford, Kim.
Call Number
641.56318
Publication Date
2014
Summary
There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick--very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts.
Format:
Electronic Resources
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3.1206
by
McQueary, Carl.
Call Number
641.59764 22
Publication Date
2003
Format:
Electronic Resources
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2.6967
by
Miller, Michael C.
Call Number
641.5976431
Publication Date
2015
Format:
Electronic Resources
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2.6826
by
Esquivel, Crystal.
Call Number
641.5976431
Publication Date
2013
Summary
Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city''s best Vietnamese and Korean cuisine. Austin Chef''s Table is the first cookbook to gather Austin''s best chefs and restaurants under one cover. Including a signature ""at home"" recipe from more than fifty iconic dining establishments, the book is a celebration of the city''s creative food
Format:
Electronic Resources
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2.6212
by
Meyer, Arthur.
Call Number
641.59764
Publication Date
2012
Summary
Houston is the dining out capital of Texas, with a food scene that reflects the city itself-talented, entrepreneurial, diverse, and quite modern. Barbeque and Tex-Mex are certainly present, but do not define the dining experience. Modern American cuisine brought into focus by Mark Cox of Mark's American Cuisine and fine-dining Italian style served by award-winning Tony's both set the stage for a dining experience independent of Texas' reputation for big steaks and enchiladas. And numerous establishments court the palate for Thai, Indian, Caribbean, Brazilian, and Turkish foods. Houston Chef's
Format:
Electronic Resources
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2.5895
by
Caregnato, Evandro, author.
Call Number
641.5981 CAR
Publication Date
2016
Summary
NATIONAL & REGIONAL CUISINE. Churrasco cooking is a style of roasting meat over wood fires developed in southern Brazil in the early 1800s by the immigrant gauchos (cowboys). In rich story and mouthwatering imagery, Evandro Caregnato conveys his passion for his native southern Brazilian culture. Come along to the Texas countryside, where Evandro and his Brazilian buddies show a variety of ways to prepare succulent meat over an openfire. Sample from 70 mouthwatering recipes, including beef, lamb, pork, poultry, and sides-all served at Texas de Brazil restaurant worldwide.
Format:
Books
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2.3337
by
Vanderpool, Rick.
Call Number
641.8409764
Publication Date
2011
Format:
Electronic Resources
Relevance:
2.2921
by
Forbes, Paula.
Call Number
641.5979
Publication Date
2018
Format:
Electronic Resources
Relevance:
2.2535
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