by
Izard, Stephanie.
Call Number
641.5
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.0616
by
Green, Maggie.
Call Number
641.59769
Publication Date
2011
Summary
A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year's worth of recipes and menus for everyday meals, holiday events, and special family occasions -- all written with Kentucky flair.
Format:
Electronic Resources
Relevance:
0.0615
by
O'Donoghue, Ben.
Call Number
641.5
Publication Date
2010
Summary
Ben O?Donoghue loves nothing more than cooking fresh, simple food for his family and friends. From weeknight dinners made with ingredients in the pantry to lavish dishes for a special occasion, Ben invites readers into his home to be inspired by his favourite dishes for every day. With chapters covering breakfast and brunch, everyday meals, entertaining, leftovers and sweets, At Home with Ben is for both beginner home cooks and those who are more experienced. Try Homemade Crumpets for breakfast, Chicken and Mushroom Pie for lunch, Snapper Tagine with Preserved Lemon and Chickpeas for dinner or
Format:
Electronic Resources
Relevance:
0.0707
by
Relais & châteaux (Organization : France)
Call Number
641.5 CHE
Publication Date
2010
Format:
Books
Relevance:
50824.6523
by
Malouf, Greg.
Call Number
641.59
Publication Date
2010
Summary
Greg Malouf is widely admired as one of Australia?s most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection
Format:
Electronic Resources
Relevance:
0.0657
by
MacIntosh, Barbara-Jo.
Call Number
641.5
Publication Date
2009
Summary
Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo's Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who's who of international culinary achievement.Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meal
Format:
Electronic Resources
Relevance:
63388.3398
by
Sheresh, Beth.
Call Number
641.5
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.0495
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