by
Evans, Matthew, 1966-
Call Number
641.564 EVA
Publication Date
2011
Summary
Chef and food critic, star of SBS' "The Gourmet farmer", Matthew Evans embraces winter with more than 85 winter-warming recipes using produce he grows on his farm in Tasmania.
Format:
Books
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0.1250
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:
0.0772
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by
Baime, Emily.
Call Number
641.5973
Publication Date
2013
Summary
With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.
Format:
Electronic Resources
Relevance:
0.0737
by
Miller, Summer.
Call Number
641.59770000000003
Publication Date
2015
Summary
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways. Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer.
Format:
Electronic Resources
Relevance:
0.0388
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