by
Rockenwagner, Hans.
Call Number
641.5943
Publication Date
2015
Summary
Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who h
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0.0432
by
Treistman, Ann.
Call Number
683.109236
Publication Date
2014
Summary
Consider this The Food Lover's Companion liteshort and sweet trivia about retro American food.Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top?In this time of hyperawareness of localitywhen every roast chicken needs a pedigree of a free-range home and antibiotic-free pastit's time to celebrate the very basics of American cooking, the joy of Velveeta and pleasures of Jell-O.In this fun collection, author Ann Treistman takes re
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by
Phillips, Jeff.
Call Number
641.616
Publication Date
2014
Summary
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some
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0.0432
by
Spry, Constance.
Call Number
641.5
Publication Date
2014
Summary
In 2011 Grub Street published a beautiful, elegant newly designed, updated and metricated edition of The Constance Spry Cookery Book with specially commissioned line drawings; the first new edition since its publication in 1956. Because The Constance Spry Cookbook is now an established classic and a timeless treasure which has stood the test of time and is the most requested cookery book on wedding gift lists we are producing for the first time in the book's history a deluxe slipcased edition with foil embossing on the cover and slip case and the book has color tipped pages. It is one of the k
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0.0516
by
Parrini, Sabrini.
Call Number
641.555
Publication Date
2013
Summary
Half-hour Hungries gets kids into the kitchen with quick-to-make and fun recipes. The book is designed to get kids cooking in the kitchen with a selection of easy-to-prepare and delicious recipes that will take no more than 30 minutes to get from the pages of the book to the plate or bowl - from savoury snacks including Nacho Popcorn, Cheesy Twists, Chicken Satay Sticks and Corn Muffins, to more substantial fare when the hunger really hits, including a Risoni Bake, Burritos and the easiestmost tasty Mac n' Cheese.
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0.0566
by
Hirsheimer, Christopher.
Call Number
641.563
Publication Date
2013
Summary
Volumes four through six in Canal House Cooking's seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They'll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers' markets and roadside tables, and gathering the very
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by
Cook, Cristina.
Call Number
641.5945
Publication Date
2013
Summary
<DIV>Cristina's Restaurant is a charming European-style bistro nestled in the mountains of Sun Valley. A favorite of locals and tourists alike, Cristina's serves up its exquisite fare to celebrities, politicians, CEOs, and cosmopolitan travelers who have made Sun Valley their personal retreat. Influenced by rural Tuscany where Cristina grew up, the food is elegant, unpretentious, impeccably presented, and seasonally fresh.</div>
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0.0477
by
Baggett, Marisa.
Call Number
641.82
Publication Date
2012
Summary
In 2003, Marisa Baggett boarded a Greyhound bus with a one-way ticket to Los Angeles and 300 in her pocket to study at the California Sushi Academy. After graduation, Marisa moved to Memphis, Tennessee, where her passion for sushi, southern background and determination to use local, sustainable ingredients resulted in the development of unconventional and delectable sushi!In Sushi Secrets, Marisa shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. Marisa includes surefire recipes for making perfect sush
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by
Staff, Chicago Tribune.
Call Number
641.8
Publication Date
2012
Summary
Good Eating?s Creative Pasta provides both novice and experienced home cooks with classic and innovative pasta recipes that create flavorful, healthy dishes for a variety of occasions and seasons.
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0.0516
by
Magic, Kate.
Call Number
641.5636
Publication Date
2012
Summary
Groundbreaking raw recipe book from the UK's largest raw food promoter Kate Magic.
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0.0445
by
Borden, Enid.
Call Number
641.5
Publication Date
2012
Summary
Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May
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by
Long, Linda.
Call Number
641.5636
Publication Date
2012
Summary
Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long's handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs among so many other topics, including tips on simple adoptions like six ways to use a veggie burger. She also offers a host
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