by
Adrià, Ferran, author.
Call Number
641.5 WHA
Publication Date
2020
Format:
Regular print
Relevance:
2.5000
by
Harrison, Jim, 1937-2016, author.
Call Number
641.013 HAR
Publication Date
2017
Summary
Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.
Format:
Books
Relevance:
2.5000
View Other Search Results
by
Dunea, Melanie.
Call Number
641.50922 DUN
Publication Date
2011
Summary
An irresistible collection of stunning photography and original recipes, in which culinary luminaries answer the question: What would you eat for your last meal on earth? In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique conceit. In My Last Supper: The Second Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Jol͡ Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Second Course is so much more than a coffee table book--it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
Format:
Books
Relevance:
2.5000
by
Pellegrini, Georgia.
Call Number
641.013 PEL
Publication Date
2010
Format:
Books
Relevance:
2.5000
by
Lefebvre, Ludovic
Call Number
641.5 LEF
Publication Date
2005
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0911/2002021375-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Relevance:
2.5000
by
Rolls, Eric C. (Eric Charles), 1923-2007.
Call Number
641.013 ROL
Publication Date
1998
Format:
Books
Relevance:
2.5000
by
Street, Julian, 1879-1947
Call Number
ARC 641.01 STR
Publication Date
1961
Format:
Books
Relevance:
2.5000
by
Hopkins, Jerry.
Call Number
641.013 HOP
Publication Date
2014
Summary
In this gastrological romp, Jerry Hopkins, shares tales of gustatory tidbits from six continents. Weaving history and autobiography, Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories from locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots
Format:
Electronic Resources
Relevance:
1.7678
by
Youssef, Jozef, author.
Call Number
641.5 YOU
Publication Date
2013
Format:
Books
Relevance:
1.7678
by
Cazor, Anne.
Call Number
641.5 CAZ
Publication Date
2012
Format:
Books
Relevance:
1.7678
by
Bronson, Action.
Call Number
641.5
Publication Date
2017
Format:
Electronic Resources
Relevance:
1.4434
by
Myhrvold, Nathan.
Call Number
641.5 MYH
Publication Date
2011
Summary
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format:
Books
Relevance:
1.2500
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