Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
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Electronic Resources
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190000.4688
by
Briga, Benny.
Call Number
641.26
Publication Date
2021
Summary
Gazoz, heralded by Bon Appétit as one of the next big drink trends, is now available as a cookbook..
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Electronic Resources
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0.2182
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by
Massy-Beresford, Helen.
Call Number
647.9544361
Publication Date
2019
Format:
Electronic Resources
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0.1622
by
Kramer, Allyson.
Call Number
641.5636
Publication Date
2013
Summary
Great Gluten-Free Vegan Eats From Around the World is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions.
Format:
Electronic Resources
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0.1622
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.
Format:
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
Relevance:
0.1361
by
Cone, Dani.
Call Number
641.8652
Publication Date
2011
Summary
Praised by Bon Appetit, DailyCandy, and Sunset magazine, the secrets behind Dani Cone's signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Sweet, Savory, and Adorable Recipes. Whether you're grabbing the perfectly portable Flipside on the way to work, enjoying a Piejar as a tasty afternoon treat, or looking for a fun and impressive dinner party dessert, Cutie Pies provides the perfect morsels to satisfy sweet and savory cravings alike. Inside Cutie Pies, Cone presents 40 exclusive recipes inspired by the unique line of compact pastries she serves at her Seattle-based Fuel Coffee and High 5 Pie locations, which have received a Best of Seattle Weekly award. Sweet, one-of-a-kind treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone's Curry Veggie Piejar, all in a distinct and delightful design. Cutie Pies is illustrated throughout with more than 20 mouthwatering, full-color photographs, and its contemporary fashion and straightforward recipes enable bakers everywhere to create these tiny treats with big flavor.
Format:
Electronic Resources
Relevance:
0.1313
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.
Format:
Books
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0.1270
by
Else, Anne.
Call Number
641.59931
Publication Date
2013
Summary
When Anne Else married at the age of 19, she had never cooked a meal, despite having grown up above a grocery shop. That shaky start notwithstanding, she went on to become an enthusiastic cook-with a bit of help from Elizabeth David, Nancy Spain, Katharine Whitehorn, and the Duchess of Windsor. In this captivating memoir, Else recounts the story of her life, from her first marriage and motherhood; through becoming a feminist, divorcing, remarrying, finding her birth mother, and the heartbreaking loss of family members; to forging a lively community of new friends through her food blog in her 60s. By turns charming, funny, warm, poignant, and wise, this book offers readers delicious recipes from every era of Else's cooking career.
Format:
Electronic Resources
Relevance:
0.1270
by
Marcus-Rotman, Evan.
Call Number
641.5
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.1195
by
Goldberg, Alan M., editor.
Call Number
174.963 23
Publication Date
2020
Summary
"This edited collection advances the discussion of ethical food production and the many elements that have to be balanced in order to achieve it. A large group of contributors from academia and industry prepare the food production industry for a world in which "ethical" or "sustainable" production practices are not only trendy but necessary to ensuring that we can feed the world's growing population"--
Format:
Electronic Resources
Relevance:
0.0921
by
Baxter, John, author.
Call Number
641.0130944 BAX
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0891
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