by
Mayle, Peter.
Call Number
ARC 394.120944 MAY
Publication Date
2001
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Books
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190155.7031
Call Number
ARC MENU RED 64
Publication Date
1989 1988 1987 1986 1985
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Books
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190000.6719
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Call Number
ARC MENU GREEN 114
Format:
Books
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134351.0000
by
Reece, Eileen.
Call Number
ARC 641.5944 REE
Publication Date
1974
Format:
Books
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109798.6328
by
Yooralla Society of Victoria
Call Number
ARC COM 641.599451 BON
Publication Date
1989 1988 1987 1986 1985
Format:
Books
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0.1724
by
Wilkinson, Clifton, editor.
Call Number
647.954 GOU
Publication Date
2023
Summary
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
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Books
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0.1543
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
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0.1361
by
Solomonov, Michael, author.
Call Number
641.595694 SOL
Publication Date
2015
Summary
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
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Books
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0.1270
by
Child, Julia.
Call Number
ARC 641.5092 CHI
Publication Date
2006
Summary
Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appétit!--From publisher description.
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0624/2005044727-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html
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