by
Komatsudaira,Yumi.
Call Number
XX(308398.1)
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0371
by
Farrell, Susan.
Call Number
641.59415000000001
Publication Date
2020
Summary
Susan Farrell's vivid memoir is a compelling account of what it was like to grow up in rural Ireland, a world rooted in tradition and in the seasons. Warm, authentic and often funny, 'My Homeplace Inheritance' is a vivid evocation of place and a celebration of the rich legacy that comes from the cooking and sharing of food.
Format:
Electronic Resources
Relevance:
0.0737
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by
Bartholomew, Rachel.
Call Number
641.56
Publication Date
2015
Summary
Do I really need another biscuit/ sweet/ cake/ crisp? Ask yourself the question next time you dive for the biscuit tin. Many of us fall easily into patterns of mindless" eating. We pick at food while working at our computers, we reach for the quickest and usually the unhealthiest snacks for a quick energy boost, we don't take proper lunch breaks, we are constantly distracted while we eat. We have lost a lot of the enjoyment of eating and as a result we are guilty of just shoveling" food into our bodies. Mindful eating applies the principles of mindfulness to our everyday eating habits.
Format:
Electronic Resources
Relevance:
0.0657
by
Blanch, Lesley.
Call Number
641.59
Publication Date
2013
Summary
This charming little book was first published in 1956 when people in England were still enduring post-war restrictions on both traveling and eating. As Lesley Blanch says in her introduction to a later edition 'benign fate whisked me elsewhere to follow less restricted ways, traveling widely and eating wildly.' She said: 'I don't belong in England, I don't belong anywhere, it is rather restful...I have met everybody and known nobody.' Seductive and piquant like its author, this is 'an appetizer for enthusiastic beginners' rather than a basic cookbook. Lesley Blanch's gastronomic world tour inc
Format:
Electronic Resources
Relevance:
0.0477
by
Todorovska, Viktorija.
Call Number
641.59459
Publication Date
2013
Summary
Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.
Format:
Electronic Resources
Relevance:
0.0355
by
Lonely Planet Publications (Firm)
Call Number
641.57 WOR
Publication Date
2012
Summary
The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners. Bring the world's greatest street foods to your home with this compendium of classic recipes! 100 authentic recipes with simple, clear instructions for perfect preparation. Glossary of exotic ingredients with easy-to-find alternatives. Evocative profiles of each dish show you where to find the best examples when you're on the road. Written by food writers from around the world with an introduction by Tom Parker Bowles.
Format:
Books
Relevance:
0.0593
by
Petrini, Carlo.
Call Number
641.013 PET
Publication Date
2003
Format:
Books
Relevance:
0.0663
by
Mintz, Sidney Wilfred, 1922-, author.
Call Number
394.1 MIN
Publication Date
1996
Summary
Seven essays on the history of food in culture from American anthropologist.
Format:
Books
Relevance:
0.0530
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