by
Zaslavsky, Alice.
Call Number
XX(308567.1)
Publication Date
2023
Format:
Electronic Resources
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0.0598
by
McCosker, Kim.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0539
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by
Blackmore, Jenni.
Call Number
635
Publication Date
2017
Format:
Electronic Resources
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0.0566
by
Binns, Brigit.
Call Number
641.564
Publication Date
2017
Summary
Beautiful photos accompany refreshingly simple and wholesome recipes that showcase the best ingredients and flavors of each season. More than 90 recipes highlight the best of each season's bounty. With four chapters - one for each season - recipes feature ingredients at the height of their flavor and freshness, inspiring light and flavorful cooking throughout the year. Lush, full-color photography beautifully illustrates the vibrancy of fresh, ripe ingredients. Special features explore seasonal approaches to easy classics such as toasts, bowls, puff pastry tarts, and cocktails. Cooking in Season is the ultimate handbook for utilizing the best of each season's ingredients in a collection of simple, yet sublimely flavorful, recipes. From starters, soups and salads through main courses and desserts, freshness in flavor and preparation is effortlessly attained.
Format:
Electronic Resources
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0.0342
by
Kinser, Kelsey.
Call Number
641.65
Publication Date
2015
Format:
Electronic Resources
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0.0516
6.
by
Herriot, Carolyn.
Call Number
641.5622
Publication Date
2015
Summary
In her bestselling book The Zero-Mile Diet (Harbour, 2010), gardening activist Carolyn Herriot inspired readers to put organic homegrown fruits and vegetables on the table, using time-saving, economical and sustainable methods.Now Herriot is back with even more ideas to cook up fresh food from the garden throughout the year. The Zero-Mile Diet Cookbook is filled with vegetarian dishes that are neither complicated nor time-consuming. With recipes like Fennel, Chard and Goat Cheese Pie, Fresh Mint Tabouleh and Fresh Raspberry Cordial, discover simple yet satisfying ways to enjoy vibrant vegetabl
Format:
Electronic Resources
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0.0432
by
Kenney, Matthew.
Call Number
641.65
Publication Date
2014
Summary
<DIV> The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks. </div>
Format:
Electronic Resources
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0.0460
by
Wilkinson, Matt.
Call Number
641.65
Publication Date
2012
Summary
This fabulous collection of recipes from acclaimed chef Matt Wilkinson feature the best of seasonal produce, used in creative and delicious ways.
Format:
Electronic Resources
Relevance:
0.0408
by
Wilkinson, Matt.
Call Number
XX(308645.1)
Publication Date
2012
Summary
Delicious winter recipes focussing on seasonal vegetables, with plenty of choice for both vegetarians and omnivores.
Format:
Electronic Resources
Relevance:
0.0680
by
Thomas, Cathy.
Call Number
641.5636
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.0520
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