61.
by
Johnsen, Andreas, film director.
Call Number
XX(298291.1)
Publication Date
2021 2017
Summary
With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format:
Electronic Resources
Relevance:
0.0598
by
Murchison, Alan.
Call Number
641.5
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.1083
by
Falco, Anthony.
Call Number
641.8248
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0643
by
Eat Offbeat Chefs, The.
Call Number
641.59
Publication Date
2021
Summary
A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries are shared by chefs who arrived in the US as refugees and immigrants and found work at the Eat Offbeat catering kitchen.
Format:
Electronic Resources
Relevance:
62495.9102
by
Conant, Scott.
Call Number
641.59457
Publication Date
2021
Format:
Electronic Resources
Relevance:
50827.3203
by
Seguret, Susi Gott.
Call Number
641.5
Publication Date
2021
Format:
Electronic Resources
Relevance:
39655.1680
by
Leventoglu, Bahar.
Call Number
647.957471
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0495
68.
by
Zonfrillo, Jock, 1976-2023, author.
Call Number
641.5092
Publication Date
2021
Summary
A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is his unforgettable story.
Format:
Electronic Resources
Relevance:
0.0598
by
Pinnock, Dale.
Call Number
641.563
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0765
by
Dobson, Ross, 1965-, author.
Call Number
641.5994 DOB
Publication Date
2021
Summary
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
Format:
Regular print
Relevance:
0.0772
by
Kreuther, Gabriel.
Call Number
641.5944383 KRE
Publication Date
2021
Summary
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Format:
Electronic Resources
Relevance:
0.0615
by
Glenn, Jane K., author.
Call Number
641.300973 GLE
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0495
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