by
Blessing, Anna
Call Number
635.0977 BLE
Publication Date
2012
Summary
An exploration of 25 small, sustainability-minded farms throughout the Midwest, told through full-color photographs, interviews with the farmers, and vivid stories of the past, present, and future of the region's local farms and how they're intertwined with the Chicago culinary scene
Format:
Electronic Resources
Relevance:
0.0635
by
Isabella, Maria.
Call Number
641.5977132
Publication Date
2012
Format:
Electronic Resources
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46125.4766
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
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0.0432
by
Green, Maggie.
Call Number
641.59769
Publication Date
2011
Summary
A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year's worth of recipes and menus for everyday meals, holiday events, and special family occasions -- all written with Kentucky flair.
Format:
Electronic Resources
Relevance:
0.0615
by
Oliver, Jamie, 1975-
Call Number
DVD 641.5 JAM
Publication Date
2010
Summary
"On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format:
Other
Relevance:
0.0833
by
Gassenheimer, Linda.
Call Number
XX(300328.1)
Publication Date
2010
Summary
The sun-drenched Florida Keys are a necklace of islands stretching more than 100 miles west from the tip of the state, where Caribbean, European, and American cultures meet. Linda Gassenheimer, South Florida local and nationally known food writer, has been visiting the Keys for decades and has seen them transform from a sleepy chain of islands to a sophisticated crossroads of culinary traditions. The islands' chefs have an unusually rich bounty of ingredients at hand from the Caribbean's array of seafood and the coconuts, pineapples, tomatoes, citrus and melons grown on the Upper and Middle Keys. In The Flavors of the Florida Keys, Linda Gassenheimer brings this distinctive corner of America to your kitchen with over two hundred recipes that range from the humble (Bahamian Conch Chowder) to the sophisticated (Crab Cakes with Pommery Mustard Sauce). In her quest for the best of the Keys' recipes, Gassenheimer has traveled everywhere from waterfront beach shacks to resort dining rooms. Along the way, she has collected the stories of the men and women behind the recipes--the eccentric artists and writers, the local fishermen, and the bon vivants captured by the magical atmosphere of the Keys. Your dinner companions include chef Doug Shook from the acclaimed Louie's Backyard; Elena Spottswood, a member of one of the original Conch families, who shares her recipe for a perfect Cuban Mojito; and Wolfgang Birk, whose Ocean Bounty serves up an abundance of superlative seafood from the surrounding seas. Travel the Keys with Gassenheimer's book by your side, and discover its hidden treasures and its colorful history; keep a copy stove-side to bring the sunlight and spirit of the Keys to your dining table. It is hard to imagine more informed and entertaining dinner companions than Gassenheimer and the chefs and other characters from the Keys that she will introduce to you.
Format:
Electronic Resources
Relevance:
0.0495
by
Smith, Andrew F.
Call Number
641.30973
Publication Date
2009
Summary
Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
Format:
Electronic Resources
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0.0772
by
Waxman, Jonathan, 1950-
Call Number
641.5973 WAX
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0714/2007013975.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0728/2007013975-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0728/2007013975-d.html
Relevance:
35315.8320
by
Tower, Jeremiah.
Call Number
641.5973 TOW
Publication Date
2003
Format:
Books
Relevance:
37298.1211
by
English, Todd
Call Number
ARC 641.591822 ENG
Publication Date
1997
Summary
In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.
Format:
Books
Relevance:
0.0598
by
Prudhomme, Paul
Call Number
ARC 641.657 PRU
Publication Date
1991
Format:
Books
Relevance:
0.0839
by
Wilkinson, Jule
Call Number
ARC 641.5092 PRO
Publication Date
1971
Format:
Books
Relevance:
60138.3516
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