by
Wade, Tony.
Call Number
647.95794520000004
Publication Date
2022
Format:
Electronic Resources
Relevance:
170087.1563
by
Frost, James Bernard.
Call Number
647.9573
Publication Date
2009
Summary
"This is the resource book for vegetarian travelers." -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. "... well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt focuses on California & Nevada, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.
Format:
Electronic Resources
Relevance:
114676.1172
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by
Montana, Maria Desiderata.
Call Number
647.95794MONTANA
Publication Date
2014
Format:
Electronic Resources
Relevance:
3.4396
by
Unterman, Patricia.
Call Number
647.957946
Publication Date
2011
Format:
Electronic Resources
Relevance:
3.2406
by
Goldstein, Joyce Esersky, author.
Call Number
641.59794 23
Publication Date
2013
Summary
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world"--
Format:
Electronic Resources
Relevance:
2.5445
by
Gagliardi, Marcia.
Call Number
647.9579461
Publication Date
2010
Format:
Electronic Resources
Relevance:
2.1657
by
Borrman, Laura Smith.
Call Number
647.9579494
Publication Date
2018
Format:
Electronic Resources
Relevance:
2.0945
by
Doppenberg, Jean.
Call Number
917
Publication Date
2012
Summary
The ultimate guide to Napa Valley''s food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Format:
Electronic Resources
Relevance:
1.8169
by
McReynolds, John
Call Number
641.59794 MCR
Publication Date
2013
Summary
In his Stone Edge Farm Cookbook, Culinary Director John McReynolds has recreated the world of Stone Edge Farm in the pages of a lavishly illustrated coffee table book. Along with Leslie Sophia Lindell's sumptuous photography, the book contains more than a hundred recipes. It also includes essays on gardening by Colby Eierman, a winemaking essay by Jeff Baker, and a vineyard essay and poem by Stone Edge Farm viticulturist, Phil Coturri. The book concludes with a lively extended conversation on pairing food and wine among McReynolds, Baker, and Stone Edge Farm proprietor, Mac McQuown.
Format:
Books
Relevance:
1.7283
by
Burns, Maryellen.
Call Number
641.59793999999999
Publication Date
2013
Format:
Electronic Resources
Relevance:
1.6842
by
Bizzarri, Amy.
Call Number
641
Publication Date
2022
Format:
Electronic Resources
Relevance:
1.5730
by
Berger, Frances de Talavera, 1931-
Call Number
ARC 641.50979461 BER
Publication Date
1985
Format:
Books
Relevance:
1.5420
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