by
Goldstein, Evan.
Call Number
663.20968
Publication Date
2014
Summary
The most comprehensive guide to the wines of the entire continent, Wines of South America introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.Goldstein begins the tour with a continental overview, discussing the arrival of the vine and wine culture, surveying the range of grapes planted and cultivated, and summarizing the development of modernday vi
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0.1270
by
Gleisner, Tom.
Call Number
641.5945
Publication Date
2010
Summary
Join Audrey Gordon, voted three times Britain?s sternest chef, as she travels to the heart of Italy and shares the recipes, produce and memories of her Tuscan summer. Visit traditional farmhouses, local trattorias and sample the stunning range of local produce on offer as Audrey shares the sights, sounds and occasionally, smells, of regional Italy. Then sample these delights at home with the range of delicious and easy to make recipes that Audrey, inspired by Italian traditions, has created for the home cook. This book is not directed at celebrity super chefs or haute cuisine high flyers dazzl
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0.1250
by
Gayler, Paul, author.
Call Number
641.665 GAY
Publication Date
2015
Summary
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesnt want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail.
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0.1237
by
Halliday, James, 1938-
Call Number
641.22 HAL
Publication Date
2015
Summary
Keenly anticipated each year by winemakers, collectors and wine lovers, the Wine Companion is recognised nationally as the industry benchmark. The 2016 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, James Halliday shares his extensive knowledge of wine through detailed tasting notes, each with vintage-specific ratings and advice on optimal drinking as well as each wine's closure, alcohol content and price. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details. The Wine Companion is an indispensable reference from the country?s leading wine authority and a must-have guide for anyone visiting a winegrowing region, or wanting to replenish their cellar or wine rack.
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Electronic Resources
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0.1231
by
Peterson, Chris, 1961- author.
Call Number
XX(297135.1)
Publication Date
2018
Summary
"A kitchen remodel is probably the most expensive and important home improvement project you will ever undertake. Start off on the right foot by making inspired, well-informed design decisions with the help of [this book]. This newly updated edition contains indispensable guidance and in-depth information about the latest styles, trends, fixtures, equipment, and practical considerations. The hundreds of carefully chosen photos represent all of the best ideas and newest innovations that professional designers are using today. Inside you will also find a wealth of helpful tips and techniques that you can use o help keep your kitchen humming long after the remodel is complete."--Back cover
Format:
Electronic Resources
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0.1195
by
Fick, Annabella.
Call Number
647.94000000000005
Publication Date
2017
Format:
Electronic Resources
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0.1195
by
Patch, Gooseberry.
Call Number
641.84
Publication Date
2014
Summary
Over 60 burger and topping recipes for next cookout, potluck or any time of the week.
Format:
Electronic Resources
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0.1195
by
Hutton, Wendy.
Call Number
641.5994 FOO
Publication Date
2012
Summary
The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Format:
Electronic Resources
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0.1195
by
Doherty, Thomas Patrick.
Call Number
791.45658 22
Publication Date
2003
Summary
Though conventional wisdom claims that television is a co-conspirator in the repressions of Cold War America, Doherty argues that during the Cold War, through television, America actually became a more tolerant place. He examines television programming and contemporary commentary of the late 1940s to the mid-1950s -- everything from See It Now to I Love Lucy, from Red Channels to the writings of Walter Winchell and Hedda Hopper. By rerunning the programs, freezing the frames, and reading between the lines, Doherty paints a picture of Cold War America that belies many bl.
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Electronic Resources
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0.1195
by
Jensen, Joli.
Call Number
781.642 21
Publication Date
1998
Summary
"This book is about the value that an audience places on a commercial cultural product like country music. It explores why the concept of authenticity in country music is so crucial to so many of its fans. It does this by examining the dramatic changes that occurred in country music in the 1950s and 1960s, when one popular style - honky-tonk - was effectively supplanted by another - the smoother, more broadly accessible "Nashville Sound" associated with producers Owen Bradley, Chet Atkins, and others." "Author Joli Jensen shows how this change was an inventive compromise, a way to maintain the most important aspects of the music's roots while broadening its appeal. She documents this musical and cultural transition in a chapter focusing on the remarkable recording career of Nashville Sound artist Patsy Cline, the artist who most fully embodies these tensions." "Jensen explores a variety of far-reaching questions: What does it mean when we label a commercial music "authentic" or "traditional"? Why should an audience value one style of music over another? And, ultimately, what does this expression of taste - the choosing of a commercial musical style - tell us about ourselves, not only as consumers but also as human beings trying to find meaning in a transient world?"--Jacket.
Format:
Electronic Resources
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0.1195
by
Diekman, Diane.
Call Number
782.421642092
Publication Date
2012
Format:
Electronic Resources
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0.1162
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.
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0.1132
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