by
Acquista, Angelo.
Call Number
929.605
Publication Date
2024
Format:
Electronic Resources
Relevance:
0.0657
by
McKoy, Bri.
Call Number
XX(309415.1)
Publication Date
2023
Summary
This foolproof, upbeat kitchen companion helps hesitant home cooks go beyond simple recipe reading, giving them the skills they need to master the art of confident cooking.
Format:
Electronic Resources
Relevance:
0.0495
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by
Murad, Noor, author.
Call Number
641.5 MUR
Publication Date
2022
Summary
"\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".
Format:
Books
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0.0598
by
Scott, Emily.
Call Number
641.5942
Publication Date
2021
Summary
An ode to Cornwall, to its magic and to the food.
Format:
Electronic Resources
Relevance:
0.0579
by
Reeder, Cassandra.
Call Number
641.5
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0674
by
Wollenberg, Natalie.
Call Number
641.5
Publication Date
2020
Summary
Equal parts memoir, cookbook, and love letter, County Heirlooms collects stories and recipes from chefs, farmers, and other food producers who are making their mark in Prince Edward County. Each contributor offers a glimpse into what fuels their love for food, and what keeps them doing what they do--from cultivating honeybees and growing heirloom tomatoes to cooking for two or for crowds. Featuring 42 interviews, recipes, and photos, County Heirlooms is a celebration of food in all its forms.Royalties from sales of the book will support Food to Share, a PEC-based initiative working to address food insecurity.
Format:
Electronic Resources
Relevance:
0.0477
by
Fong, Stella.
Call Number
641.59785999999997
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0565
by
Carpenter, Maile.
Call Number
XX(309398.1)
Publication Date
2020
Format:
Electronic Resources
Relevance:
52745.7734
by
America's Test Kitchen Kids, America's Test.
Call Number
XX(309400.1)
Publication Date
2020
Format:
Electronic Resources
Relevance:
60128.2539
by
Pallotta, Gail.
Call Number
813.6
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0598
by
Muhlke, Christine, author.
Call Number
641.59 MUH
Publication Date
2019
Summary
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format:
Books
Relevance:
0.0680
by
Frances, Juliana.
Call Number
641.5
Publication Date
2019
Format:
Electronic Resources
Relevance:
60138.3086
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