by
Rooney, Sally, author.
Call Number
FIC ROO
Publication Date
2018 2017
Summary
Frances is twenty-one years old, cool-headed, and darkly observant. A college student in Dublin and aspiring writer, she works at a literary agency by day. At night, she performs spoken word with her best friend Bobbi, who used to be her girlfriend. When they are profiled by Melissa, a well-known journalist, they enter an exotic orbit of beautiful houses, raucous dinner parties and holidays in Provence. Initially unimpressed, Frances finds herself embroiled in a risky menage-a-quatre when she begins an affair with Nick, Melissa's actor husband. Desperate to reconcile herself to the desires and vulnerabilities of her body, Frances's intellectual certainties begin to yield to something new - a painful and disorienting way of living from moment to moment.
Format:
Regular print
Relevance:
0.0938
by
Oliver, Jamie, 1975-
Call Number
641.552 OLI
Publication Date
2013
Summary
This year, I've got the message loud and clear that as everyone comes under bigger and bigger financial pressure, they want help to cook tasty, nutritious food on a budget - so this book was born completely out of public demand. It draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, get the most out of your ingredients, save time and prevent food waste. And there's no compromise - I'm talking big flavours, comfort food that makes you happy, and colourful, optimistic dishes. As well as that, every single recipe in the book is cheaper per portion than your average takeaway, so every choice is a great value choice. Our biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and smash the recession.
Format:
Regular print
Relevance:
0.0860
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by
Moran, Matt.
Call Number
641.5994 MOR
Publication Date
2006
Format:
Regular print
Relevance:
0.0800
by
Imatani, Aya
Call Number
641.5952 IMA
Publication Date
2009
Format:
Regular print
Relevance:
0.0674
by
Plunkett-Hogge, Kay
Call Number
641.6384 PLU
Publication Date
2016
Format:
Regular print
Relevance:
0.0634
by
Searle, Makiko, author.
Call Number
641.86539 SEA
Publication Date
2011
Summary
A collection of contemporary cakes for romantic occasions. The recipes include quantities for different sizes and shapes, and there are 12 design ideas and full colour photography.
Format:
Regular print
Relevance:
0.0634
by
Dufresne, Wylie, author.
Call Number
641.514 DUF
Publication Date
2017
Summary
The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
Format:
Regular print
Relevance:
0.0625
by
Symon, Michael, 1969-
Call Number
641.66 SYM
Publication Date
2012
Summary
"Michael Symon is loved across the country by folks who watch him on Food Network's Iron Chef America, Cooking Channel's Cook Like an Iron Chef, and ABC's much-buzzed The Chew, which debuted in September 2011. Fans adore his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in MICHAEL SYMON'S CARNIVORE, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, MICHAEL SYMON'S CARNIVORE is a rich and informative cookbook for every meat lover"--
Format:
Regular print
Relevance:
0.0625
by
Bourdain, Anthony, author.
Call Number
641.5 BOU
Publication Date
2016
Summary
"Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook..."--Amazon.com.
Format:
Regular print
Relevance:
0.0608
by
Dooley, Sean, 1968-, author.
Call Number
928 DOO
Publication Date
2009
Summary
A moving memoir about fathers and sons, filled with great characters, plenty of hilarity and some quiet tears.
Format:
Regular print
Relevance:
0.0608
by
Van Zweden, Sam, author.
Call Number
306.4613 ZWE
Publication Date
2021
Summary
Eating with My Mouth Open is food writing like you've never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate. Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in. Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam van Zweden advocates for a body politics that is empowering, productive and meaningful.
Format:
Regular print
Relevance:
0.0593
Call Number
641.5636 MOD
Publication Date
2019
Summary
All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format:
Regular print
Relevance:
0.0593
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