by
Chelminski, Rudolph.
Call Number
641.5092 CHE
Publication Date
2006 2005
Format:
Books
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60138.3516
by
Kariya, Tetsu, 1941-
Call Number
741.5952 KAR
Publication Date
2009
Summary
"As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissioned the creation of the 'Ultimate Menu,' a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shirō, an inveterate cynic who possesses zero initiative--but also an incredibly refined palate and an encyclopedic knowledge of food..."--cover flap.
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Books
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50825.8789
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by
Kariya, Tetsu, 1941-
Call Number
741.5952 KAR
Publication Date
2009 2005
Summary
"...In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of the Japanese kitchen but also of Japanese culture. When Yamaoka is asked by Tozai's head chef for help in coming up with a new rice dish, what starts out as a simple culinary request rapidly grows into a disquisition into the past, present and future of Japan's food culture"--Cover flap.
Format:
Books
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0.0772
by
Dickie, John, 1963-
Call Number
641.0945 DIC
Publication Date
2007
Summary
"For a thousand years, Italy?s cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. In DELIZIA! the author of the acclaimed COSA NOSTRA takes a revelatory historical journey through the flavours of Italy?s cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, DELIZIA! shows how violence and intrigue, as well as taste and creativity, went to make the world?s favourite cuisine. With its mix of vivid story-telling, ground-breaking research and shrewd analysis, John Dickie?s DELIZIA! is as appetising as the dishes it describes"--Back cover.
Format:
Books
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0.0772
by
Ferrari-Adler, Jenni.
Call Number
641.561 ALO
Publication Date
2007
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007001593-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
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0.0680
by
Spalding, Lavinia.
Call Number
910.4 BES
Publication Date
2011
Summary
Since publishing the original edition of A Womans World in 1995, Travelers Tales has been the recognized leader in womens travel literature, and with the launch of the annual series The Best Travel Writing in 2004, the obvious next step was an annual collection of the best womens travel writing of the year. This title is the seventh in an annual series - The Best Womens Travel Writing - that presents stimulating, inspiring, and uplifting adventures from women who have traveled to the ends of the earth to discover new places, peoples, and facets of themselves. The common threads connecting these stories are a womans perspective and fresh, compelling storytelling to make the reader laugh, weep, wish she were there, or be glad she wasnt. The points of view and perspectives are global, and themes are as eclectic as in all of our books, including stories that encompass spiritual growth, hilarity and misadventure, high adventure, romance, solo journeys, stories of service to humanity, family travel, and encounters with exotic cuisine.
Format:
Books
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0.0566
by
McNamee, Thomas, 1947-
Call Number
641.5092 MCN
Publication Date
2007
Summary
The authorized biography of Alice Waters and the San Francisco 1970s counterculture food revolution that invented "American cuisine." Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in Berkeley, a young Francophile opened a small restaurant for her friends and launched an entirely new way of thinking about and food in America. With no business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that could have failed, but instead--somehow--turned into a revolution.--From publisher description.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/2006050334-d.html
Relevance:
0.0566
by
Drayton, Joanne, author.
Call Number
641.5092 DRA
Publication Date
2018
Summary
A tale of two television chefs who helped change the bedrock bad attitudes of a nation in the 1970s and 80s to that unspoken thing -- homosexuality. Peter Hudson and David Halls became reluctant role models for a don't ask, don't tell generation of gay men and women who lived by omission. They were also captains of a culinary revolution that saw the overthrow of Aunty Daisy and Betty Crocker and the beginnings of Pacific-rich, Asian-styled international cuisine. Their drinking, bitching and bickering on screen, their spontaneous unchoreographed movements across the stage that left cameras and startled production staff exposed broke taboos and melted formalities. They captivated an unlikely bunch of viewers, from middle-aged matrons to bush-shirted blokes. Hudson and Halls were pioneers of celebrity television as we know it today: the naughty, not-quite-normal boys next door who rocketed to stardom on untrained talent and a dream. When Peter Hudson became seriously ill with prostate cancer, David Halls was inconsolable. What remained unchanged through it all was their abiding love for each other.
Format:
Books
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0.0539
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