by
Moffett, Bruce.
Call Number
641.5973
Publication Date
2019
Format:
Electronic Resources
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0.0663
by
Kundrat, Dr Amy.
Call Number
641.597469
Publication Date
2014
Summary
Fairfield County stakes a claim to some of Connecticut's most diverse terrain, an enviable proximity to New York City, and a discerning community of food lovers driving the demand for a vibrant dining scene. The Gold Coast boasts some of the country's toniest neighborhoods, such as Greenwich and Southport, as well as the state's largest cities, including the historic port city of Norwalk, the corporate-minded Stamford, and the diverse Bridgeport. Fine dining, dense downtown dining districts, and neighborhood bodegas are equally at home along this dense and diverse corridor. Along Fairfield County's suburban center are such towns as Ridgefield, New Canaan, and Westport, whose historic Main Streets and cultural landmarks draw a family-oriented population. As a result, reclaimed taverns, farmers' markets, and upscale dining districts scattered with family-friendly options abound. At the landlocked northern fringes, quiet enclaves such as Easton, Wilton, and Newtown have large swaths of protected and undeveloped land, as well as bountiful farmland and a handful of farm-to-table restaurants.With recipes for the home cook from over fifty of the area's most celebrated restaurants and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Fairfield County Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals.
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Electronic Resources
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54897.4375
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by
Sexton, Julia.
Call Number
641.5973
Publication Date
2014
Summary
Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its bestWith over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
Format:
Electronic Resources
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54899.1602
by
Pinnock, Dale.
Call Number
641.302
Publication Date
2014
Summary
The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format:
Electronic Resources
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0.0735
by
Patterson, Kathryn Wielech.
Call Number
641.597526
Publication Date
2014
Summary
In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Format:
Electronic Resources
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52744.1133
by
Cornell, Tricia.
Call Number
641.59775999999999
Publication Date
2014
Summary
The Minnesota Farmers Market Cookbook is a guide to choosing, using, and preserving the food found at farmers markets, plus 80 recipes for using seasonal produce supplied by local chefs and farmers.
Format:
Electronic Resources
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40547.0469
by
Van Aken, Norman.
Call Number
641.5092
Publication Date
2013
Summary
No Experience Necessary is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs-including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, an
Format:
Electronic Resources
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0.0541
by
Zorn, Sarah.
Call Number
641.59
Publication Date
2013
Summary
It's become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef's Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn's restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you'll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Format:
Electronic Resources
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54899.1680
by
Ferguson, Renee S.
Call Number
641.66592000000003
Publication Date
2013
Format:
Electronic Resources
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0.0566
by
Isabella, Maria.
Call Number
641.5977132
Publication Date
2012
Format:
Electronic Resources
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46125.4766
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
Format:
Electronic Resources
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0.0408
by
Dooley, Beth.
Call Number
641.5977
Publication Date
2011
Summary
The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn?t the seasons and their harvests also shape the way we eat?Beth Dooley?s The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region?s chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year?s local rhythms. Recipes are organized by season: fall and winter inspir
Format:
Electronic Resources
Relevance:
0.0432
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