by
Allen, Gary.
Call Number
641.65709
Publication Date
2012
Summary
Salsa and guacamole wouldn't be the same without cilantro, and you can't make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettle, and heal burns and wounds with aloe vera. And then there is cannabis-perhaps the most notorious and divisive herb of all. Despite the fact that herbs are often little more than weeds, cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savory dishes. While much has been written on cooking and healing with herb
Format:
Electronic Resources
Relevance:
155271.3750
by
Hey, Barbara.
Call Number
641.357 HEY
Publication Date
1996
Format:
Books
Relevance:
2.5422
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by
Stobart, Tom.
Call Number
641.657
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.1890
4.
by
Cornish, Richard.
Call Number
808.066641
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.1826
by
Rohde, Eleanour Sinclair.
Call Number
615.321 ROH
Publication Date
1974
Format:
Books
Relevance:
0.1768
by
Rohde, Eleanour Sinclair
Call Number
615.321 ROH
Publication Date
1974 1971
Format:
Books
Relevance:
0.1715
Call Number
641.303 EDI
Publication Date
2008
Summary
"In the bountiful world of growing things, everything from roots to stems to fruits has contributed to our storehouse of eating delights. Edible: The Illustrated Guide to the Worlds Food Plants is a sumptuous book that explores the origins, history, and contemporary culinary uses of more than 250 fruits, vegetables, nuts, grains, beverage plants, herbs and spices. Edible describes the tantalising tales behind the fresh produce you love to pick and prod, smell and savour. Discover how millions of crocus stamens are harvested and tranformed into a few ounces of precious saffron; why the watermelon is actually classified as a berry; and how the battle over nutmeg helped decide the fate of Manhattan."--Provided by publisher.
Format:
Regular print
Relevance:
0.1667
Call Number
ARC 663.94 TRE
Publication Date
1978
Format:
Books
Relevance:
0.1547
by
Swahn, Jan-Öjvind.
Call Number
635.7 SWA
Publication Date
1999 1991
Format:
Books
Relevance:
0.1543
by
Swahn, Jan-Öjvind
Call Number
ARC 635.7 SWA
Publication Date
1991
Format:
Books
Relevance:
0.1543
by
Bacon, Josephine, 1942-, author.
Call Number
641.3009 STO
Publication Date
2018
Summary
Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates food that not only feeds our bodies but also makes up our culture. In The Story of Food our millennia-old relationship with nearly 200 foods is sumptuously illustrated, with tales from all over the world. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.
Format:
Regular print
Relevance:
0.1474
by
Rolls, Eric C. (Eric Charles), 1923-
Call Number
641.013 ROL
Publication Date
1997
Format:
Books
Relevance:
0.1387
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