Call Number
641.013 HOL
Publication Date
1960
Format:
Books
Relevance:
126667.2344
by
Little, Valli.
Call Number
641.5 LIT
Publication Date
2006
Format:
Books
Relevance:
89652.3047
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Call Number
647.9764 ULT
Publication Date
2008
Format:
Books
Relevance:
82923.2969
by
Boyle, Tish.
Call Number
641.6374 BOY
Publication Date
2000
Format:
Books
Relevance:
76073.5156
Call Number
641.5 ART
Publication Date
1995
Format:
Books
Relevance:
0.2339
6.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
7.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
Call Number
ARC PER 641.568 GOO
Publication Date
1958
Format:
Books
Relevance:
0.1909
by
Gourmet, Inc.
Call Number
ARC KLI 641.5 GOU
Publication Date
1957
Format:
Books
Relevance:
0.1572
by
Gourmet, Inc.
Call Number
ARC KLI 641.5 GOU
Publication Date
1950
Format:
Books
Relevance:
0.1572
by
Reichl, Ruth, author.
Call Number
641.564 REI
Publication Date
2016
Summary
'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters. My kitchen year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - reprsesents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My kitchen year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.
Format:
Books
Relevance:
0.1543
by
Davis, Hillary, 1952-, author.
Call Number
641.860944 DAV
Publication Date
2016
Summary
"They're all sweet, they're all delectable, and they're all homemade." Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crepe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for "New Hampshire Magazine, " and her work has been featured in many national and international magazine and website articles.
Format:
Books
Relevance:
0.1474
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