by
Hopkins, Jerry.
Call Number
641.013 HOP
Publication Date
2014
Summary
In this gastrological romp, Jerry Hopkins, shares tales of gustatory tidbits from six continents. Weaving history and autobiography, Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories from locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots
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Electronic Resources
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40547.0508
by
Liu, Junru.
Call Number
641.300951 LIU
Publication Date
2011
Summary
From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health.
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Books
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0.1118
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by
Barber, Joseph.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
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0.0750
by
Epicure: life's refinements:
Call Number
PER 641.013 EPI FEB 2020 FEB 2020
Publication Date
2024 2023 2022 2021 2020
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Books
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0.0700
by
Smothers, Marcy.
Call Number
641.555
Publication Date
2013
Summary
In Snacks: Adventures in Food, Aisle by Aisle, Marcy Smothers entices with delectable recipes that will make you a better cook, a savvier shopper, and a particularly well-informed foodie. Snacks is more than a guided tour through the grocery store; it's an epicurean adventure, with original recipes, color photographs, helpful tips, and culinary secrets that you won't find anywhere else. With her extensive culinary knowledge, and trademark humor and wit, celebrated blogger and food expert Marcy Smothers will change the way you think about quick and easy-to-fix foods. You'll also enjoy the foreword by Guy Fieri, restaurateur and cohost of the syndicated radio show "Food Guy and Marcy.".
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Electronic Resources
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0.0635
by
Potter, Margaret Yardley.
Call Number
ARC 641.5973 POT
Publication Date
2012
Summary
Recently, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardbacks was a book called At Home on the Range, written by her great-grandmother, Margaret Yardley Potter. As Gilbert writes in her Foreword: 'I jumped up and dashed through the house to find my husband, so I could read parts of it to him: Listen to this! The humor! The insight! The sophistication! Then I followed him around the kitchen while he was making our dinner (lamb shanks), and I continued reading aloud as we ate...By the end of the night there were three of us sitting at that table. Gima had come to join us, and she was wonderful, and I was in love.' The cookbook was far ahead of its time. In it, Potter espouses the importance of farmer's markets and ethnic food (Italian, Jewish and German), derides preservatives and culinary shortcuts and generally celebrates a devotion to epicurean adventures. Potter takes car trips out to Pennsylvania Dutch country to eat pickled pork products, and to the eastern shore of Maryland, where she learns to catch and prepare eels so delicious, she says, they must be 'devoured in a silence almost devout'. Part scholar and part crusader for a more open food conversation than currently existed, it's not hard to see where Elizabeth Gilbert inherited both her love of food and her warm, infectious prose. At Home on the Range is a fascinating, humorous and useful cookbook from the past that is essential for the present day.
Format:
Books
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0.0598
by
Gottlieb, Adam.
Call Number
641
Publication Date
2009
Summary
Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
Format:
Electronic Resources
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0.0598
by
Bloom, Harold.
Call Number
801.3 22
Publication Date
2011
Summary
Bloom leads readers through the labyrinthine paths which link the writers and critics who have informed and inspired him for so many years.
Format:
Electronic Resources
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0.0566
by
Pennington, Matthew
Call Number
641.5942 ETH
Publication Date
2013
Format:
Books
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0.0486
by
Allhoff, Fritz.
Call Number
641.3001 FOO
Publication Date
2009
Summary
Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the ""Epicurean Trilogy."" Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures. A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right.
Format:
Electronic Resources
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0.0477
by
Whitfield, W. C.
Call Number
641.874
Publication Date
2015
Summary
"We may go to Europe for our chefs, but Europe comes to us for our bartenders." --W. C. Whitfield In the Gay Nineties, the American bartender was considered an institution--his fame spread across the globe and, according to Whitfield, visitors to America "bowed before his skill in concocting tempting mixtures." Whitfield felt this attraction and admiration of the American bartender was because Americans "will try anything once." We enjoy experimenting and, when it comes to mixing drinks, "we stop at nothing." This led to much creativity behind the bar. W. C. Whitfield's Mixed Drinks & Cocktails combines two fully-illustrated books of recipes from this time period--Just Cocktails (published in 1939) and Here's How: Mixed Drinks (1941)--to teach readers everything they need to know about mixing drinks. In addition to information about equipment and measurements, this collection includes more than six hundred recipes, including: The Bronx Express Ladies Delight Corpse Reviver Brandy Blazer Uncle Sam Highball And many more! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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0.0460
by
Vié, Blandine.
Call Number
641.36 VIE
Publication Date
2011
Format:
Books
Relevance:
0.0460
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