by
Lesberg, Sandy.
Call Number
ARC STA 641.594 LES
Publication Date
1972
Format:
Books
Relevance:
77643.7344
by
Wilkinson, Clifton, editor.
Call Number
647.954 GOU
Publication Date
2023
Summary
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format:
Books
Relevance:
1.4281
View Other Search Results
by
Alajmo, Massimiliano.
Call Number
641.5 ALA
Format:
Books
Relevance:
0.1764
by
Larmoyer, Pomme, author.
Call Number
641.5949618 LAM
Publication Date
2016 2015
Summary
Istanbul Cult Recipes invites you to explore an ancient and captivating city through its cuisine - a vast gastronomic culture spanning centuries and influences, from Europe, the Middle East, Central Asia and the Mediterranean. Istanbul's long-standing love affair with food is reflected in the delicacies on offer at all hours of the day and night. The streets of the city pulse with restaurants, cafes and street vendors - each selling their version of dishes beloved throughout Turkey: addictive street food; elegant and contemporary restaurant cuisine; and the fresh, healthy dishes cooked in homes across the country.
Format:
Books
Relevance:
0.1715
by
Wilson, Daniel
Call Number
641.5 WIL
Publication Date
2014
Summary
In Huxtabook , Daniel Wilson brings together recipes from sea, land and earth - bookended by enticing snacks in Bites, and inventive desserts in Sweet - drawing culinary influences from all over the world, including the United States, Europe and South-East Asia. Containing over 120 recipes for dishes packed with flavour and designed for sharing, including Rice flour-crusted oyster po' boys with sriracha mayo; Spiced tuna tartare with shiso, yuzu custard, radish & rice crackers; and Dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio; Huxtabook is a playful celebration of irresistible flavours. Auckland-born Daniel Wilson is head chef and owner of Huxtable, one of Australia's most exciting restaurants.
Format:
Electronic Resources
Relevance:
0.1474
Call Number
DVD 700.455 EAT
Publication Date
2010
Summary
"Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format:
Other
Relevance:
0.1474
Call Number
DVD 641.3009 EAT
Publication Date
2010
Summary
"Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format:
Video disc
Relevance:
0.1474
by
Hara, Luiz, author.
Call Number
641.5952 HAR
Publication Date
2015
Summary
NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format:
Books
Relevance:
0.1414
by
Lonely Planet Publications (Firm)
Call Number
641.3009 FOO
Publication Date
2012
Summary
The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format:
Regular print
Relevance:
0.1414
by
Solomonov, Michael, author.
Call Number
641.595694 SOL
Publication Date
2015
Summary
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
Format:
Books
Relevance:
0.1270
by
Behan, Ren, author.
Call Number
641.59438 BEH
Publication Date
2017
Summary
In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light - filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.
Format:
Books
Relevance:
0.1195
by
Jacobs, Marc, 1963 July 15-
Call Number
394.1094 21
Publication Date
2003
Summary
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Format:
Electronic Resources
Relevance:
0.1078
Limit Search Results