Call Number
641.86 SO
Publication Date
2013
Format:
Other
Relevance:
0.1957
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
0.1925
27.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
28.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
Call Number
ARC PER 641.568 GOO
Publication Date
1958
Format:
Books
Relevance:
0.1909
Call Number
PER 613.3 NOU V. 6 NO. 6 SEP 2018
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
0.1716
by
Foley, Ray.
Call Number
641.874
Publication Date
2008
Summary
Ray Foley, publisher of Bartender Magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Mojito, Strawberry Daiquiri, and Double-Chocolate Rum Cake.
Format:
Electronic Resources
Relevance:
0.1715
by
Batali, Mario.
Call Number
641.5945
Publication Date
2010
Summary
Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali's famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali-a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano-has been named by Fortune magazine as one of the "100 most recognized personalities in the U.S." With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey-from antipasti to gelati-with nearly 100 scrumptious recipes for "Easy Italian Cooking" and gorgeous full-color photographs.
Format:
Electronic Resources
Relevance:
0.1622
by
Gourmet, Inc.
Call Number
ARC KLI 641.5 GOU
Publication Date
1957
Format:
Books
Relevance:
0.1572
by
Gourmet, Inc.
Call Number
ARC KLI 641.5 GOU
Publication Date
1950
Format:
Books
Relevance:
0.1572
by
Reichl, Ruth, author.
Call Number
641.564 REI
Publication Date
2016
Summary
'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters. My kitchen year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - reprsesents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My kitchen year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.
Format:
Books
Relevance:
0.1543
by
Davis, Hillary, 1952-, author.
Call Number
641.860944 DAV
Publication Date
2016
Summary
"They're all sweet, they're all delectable, and they're all homemade." Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crepe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for "New Hampshire Magazine, " and her work has been featured in many national and international magazine and website articles.
Format:
Books
Relevance:
0.1474
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