by
Anderson, Tim, (Chef), author.
Call Number
641.56362 AND
Publication Date
2020
Summary
Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.
Format:
Books
Relevance:
0.0593
14.
by
Hudgins, Sharon, editor.
Call Number
647.9631 FOO
Publication Date
2019 2018
Summary
"All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.
Format:
Books
Relevance:
0.0566
by
Emett, Josh, author.
Call Number
641.5 EME
Publication Date
2019
Summary
"Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold -- sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements." --
Format:
Books
Relevance:
38820.2852
by
Dagdeviren, Musa
Call Number
641.59561 DAG
Publication Date
2019
Summary
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Format:
Books
Relevance:
0.0737
Call Number
641.5994 TWO
Publication Date
2019
Summary
This book is about food, community and bringing people together around the table to eat and talk. It includes essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally - paintings by artist Zoe Young, and more than 60 recipes by leading Australian and international chefs for simple nutritious family meals and celebratory feasts. From an organic soup kitchen in Kings Cross, social enterprise Two Good has expanded to sell restaurant quality salads and soups designed by some of Australia's leading chefs, delivered in distinctive glass jars. With every meal sold another is donated to a woman in a safe house. Two Good also provides training and employment pathways for domestic violence survivors. Recipes by Neil Perry, Maggie Beer, Ben Shewry, Nigella Lawson, Peter Gilmore, Yotam Ottolenghi, Skye Gyngell, Greg Doyle, Colin Fassnidge, Kylie Kwong, Pasi Petanen, Jackie Middleton, Danielle Alvarez, Chris Manfield, Analiese Gregory, Sarah Wilson, George Calombaris, Mitch Orr, Mat Lindsay, Hetty McKinnon, Matt Wilkinson, Jacqui Challinor, Mike McEnearney, Hamish Ingham, O'Tama Carey, Jonathan Barthelmess, Matt Moran.
Format:
Regular print
Relevance:
0.0657
by
Muhlke, Christine, author.
Call Number
641.59 MUH
Publication Date
2019
Summary
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format:
Books
Relevance:
0.0680
by
Druckman, Charlotte, author.
Call Number
641.3 DRU
Publication Date
2019
Summary
Women on Food unites the radical, diverging female voices of the food industry in this urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and ephemera.
Format:
Books
Relevance:
52744.2148
by
Nosrat, Samin, editor.
Call Number
641.3 BES
Publication Date
2019
Summary
"Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format:
Books
Relevance:
0.0460
by
Mai, Jerry, author.
Call Number
641.59597 MAI
Publication Date
2019
Summary
Vietnamese street food is -- inarguably -- one of the world's most dynamic cuisines. This book brings the flavor and spirit of those bustling streets to your home. Author Jerry Mai is a master of street food. She owns a number of restaurants specializing in nuanced flavors of Vietnamese street pho. Throughout this book, Jerry presents street food from the length of the country. There's bahn mi, rice paper rolls, Vietnamese-style omelets, lemongrass and fresh herb infused stir-fries, fresh noodle salads and so much more. Learn the subtle finesse that distinguishes a Hanoi style pho from its southern relative. If these dishes can be made on a cart, in the swarming streets of Da Nang, you can be confident in recreating them at home. With stunning photography of all 70 recipes, accompanied by gonzo imagery of the country itself, this is the perfect book for the armchair traveler or for those wishing to commemorate their trip. This book is the first instalment of the Street Food series, with Turkey and Mexico next on the chopping block. As any visitor will tell you, traveling through Vietnam is a culinary awakening. From Hanoi -- the country's capital, in the north -- down to Ho Chi Minh, it's easy to find where the locals eat... Because it's right in middle of the street. Where the West might view street carts as specially reserved for the chronically intoxicated or intestinally masochistic, curbside vendors in Vietnam are the country's greatest chefs. Street Food: Vietnam is a glimpse into these compact kitchens-on-wheels, without any of the humidity.
Format:
Books
Relevance:
0.0566
by
Natural Gourmet Institute (New York, N.Y.)
Call Number
641.5636 NAT
Publication Date
2019
Summary
In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format:
Books
Relevance:
0.0737
by
Sakagami, Nick, author.
Call Number
641.5952 SAK
Publication Date
2019
Summary
Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of: Maki ; Sashimi ; Nigiri ; Onigiri (rice balls). Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
Format:
Books
Relevance:
0.0737
by
Koenig, Leah, author.
Call Number
641.5676 KOE
Publication Date
2019
Summary
The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table. --from Amazon.
Format:
Books
Relevance:
0.0857
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