Call Number
641.5973 TOO
Publication Date
2024 2023 2022 2021 2020
Format:
Regular print
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169941.7500
Call Number
641.013 HOL
Publication Date
1960
Format:
Books
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126667.2344
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by
Little, Valli.
Call Number
641.5 LIT
Publication Date
2006
Format:
Books
Relevance:
89652.3047
Call Number
647.9764 ULT
Publication Date
2008
Format:
Books
Relevance:
82923.2969
Call Number
641.5 ART
Publication Date
1995
Format:
Books
Relevance:
0.2339
Call Number
PER 641.05 GOO
Publication Date
2024 2023 2022 2021 2020
Format:
Other
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0.2041
Call Number
641.86 SO
Publication Date
2013
Format:
Other
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0.1957
8.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
9.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
0.1909
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
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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
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0.1474
by
Bartlett, Michael.
Call Number
647.95068 WIN
Publication Date
1994
Summary
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
Relevance:
0.1414
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