by
Costa, Margaret.
Call Number
641.564 COS
Publication Date
1996 1970
Format:
Books
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57340.1133
by
Burt, Alison.
Call Number
641.73 BUR
Publication Date
1970
Format:
Books
Relevance:
95078.6484
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by
Ceserani, Victor.
Call Number
641.57 CES
Publication Date
1987
Format:
Books
Relevance:
71876.8594
by
Good Housekeeping Institute (Great Britain)
Call Number
641.5 GOO
Publication Date
1992
Format:
Books
Relevance:
63384.3711
by
Edelmann, Anton, 1952-
Call Number
641.555 EDE
Publication Date
1995
Format:
Books
Relevance:
1.0825
by
David, Elizabeth, 1913-1992.
Call Number
641.5 DAV
Publication Date
2010 1997
Summary
"Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David's books, namely A Book of Mediterranean Food , French Country Cooking , Italian Food , Sumer Cooking , French Provincial Cooking , Spices, Salt and Aromatics in the English Kitchen , English Bread and Yeast Cookery , An Omelette and a Glass of Wine , and Harvest of the Cold Months . There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from."
Format:
Books
Relevance:
0.0598
by
Holford, Patrick.
Call Number
641.563 HOL
Publication Date
1999
Summary
Contrary to popular belief, healthy food does not need to be boring. In this invaluable cookbook, Patrick Holford, bestselling author of The Optimum Nutrition Bible, has teamed up with top cookery writer Judy Ridgway to create sumptuous and imaginative recipes using the ultimate in healthy superfoods.
Format:
Books
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0.1091
by
Willan, Anne.
Call Number
641.5 WIL
Publication Date
1999
Format:
Books
Relevance:
0.0527
by
Norman, Jill.
Call Number
641.5 NOR
Publication Date
2001
Format:
Regular print
Relevance:
71876.8750
by
Fleetwood, Jenni.
Call Number
641.588 FLE
Publication Date
2006
Format:
Books
Relevance:
0.0430
by
Harms, F. (Florian)
Call Number
641.5956 HAR
Publication Date
2007
Summary
"This richly illustrated volume not only features nearly ninety recipes from many top chefs across the Islamic world, but also customs, traditions, historical background and culinary tales from eight countries: Morocco, Tunisia, Libya, Egypt, Dubai, Jordan, Syria and Lebanon. This diversity displays the richness of Middle Eastern cookery. Insights into everyday eating habits, the uses of spices and herbs, coffee houses, restaurants and bazaars, and the famous hospitality of Arabia make this book a pleasure, both for those who already love the Middle East and for those who are keen to know more. From the Arabic-European fusion cuisine of Dubai to bread baked in the sand of the Libyan desert, from Lebanon?s top TV chef to the favourite dishes of Moroccan housewives and from exclusive haute-cuisine recipes to hearty country fare, here is the entire, enticing range of Middle Eastern culinary culture."--Publisher website.
Format:
Books
Relevance:
49102.7109
by
Demetre, Anthony
Call Number
641.5 DEM
Publication Date
2008
Summary
GENERAL COOKERY. Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey, has won praise for the way in which his cooking straddles new techniques and old recipes and the book is a reflection of this philosophy. It features bistro-style classic European food with a modern twist, from salads and soups through to seafood and casseroles using the best seasonal ingredients. "Today's Special" is destined to become a treasured book used time and time again, in your own home, with dishes such as Fricassee of Chicken with Spring Onion Risotto, so simple and tasty that you just have to have it at least once a fortnight, and Braised Shoulder of Lamb with Roast Artichokes and Tomatoes - a dinner party winner every time. Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions - the perfect end to a perfect meal.
Format:
Books
Relevance:
0.0707
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