by
Speck, Maria.
Call Number
641.631
Publication Date
2015
Format:
Electronic Resources
Relevance:
50827.3398
by
Minaki, Peter.
Call Number
641.591822
Publication Date
2014
Format:
Electronic Resources
Relevance:
49104.0742
15.
by
Eisenman, Monica.
Call Number
641.812
Publication Date
2013
Summary
Planning a cocktail party or a night in with your best friends? Looking to create tasty delights that are guaranteed to get everyone talking? The Party Food Bible is the must-have guide to making easy and delicious edibles--in miniature! Served up on everything from skewers to spoons, the 565 recipes in this unique cookbook offer bite-size delicacies, stylish drinks, and scrumptious desserts that are perfect for cocktail parties, baby or bridal showers, wedding receptions, birthdays, or any festive occasion. Drawing upon the flavors and cuisines of Scandinavia, the Mediterranean, Asia, Mexico, and the United States, this indispensable kitchen companion offers novel variations on international classics and reproduces your favorite dishes on a small scale. Plus, practical tips help you master the basics of hosting only the best events. Master such elegant mini eats as: Prosciutto chipsSushi slidersGazpacho shotsNoodle basketsDeep fried spring rollsAnd that's just to whet your appetite! Featuring a mouthwatering photo to accompany every recipe, The Party Food Bible will be your go-to guide to creating beautiful, easy, and oh-so-fashionable dishes that will be the life of your party! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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49103.9961
by
Boyle, Tish, author.
Call Number
641.86 BOY
Publication Date
2015
Format:
Books
Relevance:
49102.7930
by
Hasselbeck, Elisabeth.
Call Number
641.3
Publication Date
2012
Format:
Electronic Resources
Relevance:
47544.9844
by
Al-jabbouri, Kawn.
Call Number
641.56222
Publication Date
2017
Summary
Baby Food Universe provides more than 100 recipes for healthy baby food that range from simple one- and two-ingredient purees to healthy and creative toddler food.
Format:
Electronic Resources
Relevance:
47543.7422
by
Feifer, Amanda.
Call Number
664.024
Publication Date
2015
Summary
Fermented food introduced essential probiotics, enzymes, and minerals to your body, and is easier to do at home than you may think!.
Format:
Electronic Resources
Relevance:
46125.5078
by
Lewin, Alex.
Call Number
664.024
Publication Date
2017
Summary
Kombucha, Kefir, and Beyond contains healthy and innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen.
Format:
Electronic Resources
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46125.5039
by
Jautaikis, Peter.
Call Number
641.5784
Publication Date
2016
Summary
TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS What's the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to knowpicking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder WoodSmoked Trout St. LouisStyle Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler.
Format:
Electronic Resources
Relevance:
46125.5039
by
Moosewood Collective.
Call Number
ARC 641.5636 MOO
Publication Date
1996
Summary
"When Moosewood Restaurant first opened its doors in 1973, its vegetarian-inspired menu was hailed as a breakthrough in healthful cooking. The cooks set out to devise recipes that are virtuously low in fat, yet never compromise on flavor. The triumphant result is more than 300 tempting dishes that continue the Moosewood tradition of innovative, enticingly seasoned fare, served up in generous portions. Best of all, these easy-to-prepare recipes use only all-natural, wholesome ingredients, with absolutely no artificial additives or substitutes."--BOOK JACKET. "Packed with insightful analyses of current nutritional findings and guidelines on cooking lighter, plus menu plans and a comprehensive guide to ingredients and techniques, Moosewood Restaurant Low-Fat Favorites is sure to become the most often-referred-to volume on the health-conscious cook's bookshelf."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/random046/96049430.html
Sample text http://www.loc.gov/catdir/samples/random043/96049430.html
Contributor biographical information http://www.loc.gov/catdir/bios/random057/96049430.html
Sample text http://www.loc.gov/catdir/samples/random043/96049430.html
Contributor biographical information http://www.loc.gov/catdir/bios/random057/96049430.html
Relevance:
46125.4883
by
Atlas, Nava.
Call Number
641.5636
Publication Date
2014
Summary
Acclaimed and bestselling vegan author, cook, and creator of VegKitchen.com, Nava Atlas, delivers a beautiful must-have guide to transform your plate, your kitchen and your life with the best nature has to offer, including 125 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn't have to be about sacrifice and substitutions. With Plant Power, Nava Atlas celebrates the bounty of natural foods and teaches everyone-from committed vegans to those who just want more plants in their diet-how to implement a plant-based approach to their lives-easily, practically, and joyfully, every day. Illustrated with 75 gorgeous color photographs throughout, Plant Power focuses on the basics, from setting up a plant-powered pantry and fridge to choosing the best fresh foods for each season and streamlining daily meal preparation. Whether it's a stir-fry using leftover veggies in the crisper, a fajita dinner to please different taste buds, yummy hummus wraps, or a pot of chili to savor on a cold winter evening, Plant Power takes the challenge out of meal-planning and makes it fun. Each of the fresh and flavor-packed recipes is easy to make and customizable, with tips on variations from turning up the heat and mixing up ingredients, to kid-friendly, gluten-free, and seasonal options. "By savoring and being grateful for the abundance of whole foods, a powerful message is conveyed," Nava writes. "This is what we choose to eat; this is sustainable. And best of all, eating this way makes the world a better and more compassionate place.".
Format:
Electronic Resources
Relevance:
46125.4688
by
Anible, Kathryn.
Call Number
641.654
Publication Date
2013
Summary
SUPER EASY SUPER TASTY SUPERFOODSThe Leafy Greens Cookbook is packed with 100 easy-to-make recipes that will have you getting greens into every meal, including: Swiss Chard Breakfast Burrito Black Bean, Corn and Kale Salad Vegetable Egg Rolls Arugula and Tomato Pizza Spinach and Ricotta Stuffed Shells Stir-Fried Bok Choy with Beef Kale and Chicken Enchiladas Watercress and Salmon Coconut Curry Green Pumpkin Spice Smoothie Blueberry Bok ChoyWith simple, mouthwatering ways to serve favorite greens like spinach and romaine, as well as new and exciting options like kale and chard, this book shows how eating ultra-nutritious leafy vegetables can be fun and delicious.Packed with health-boosting vitamins, minerals and antioxidants, greens are becoming more popular than ever, and with this book, cooking them into delicious dishes is easier than ever. Serve collards with red beans and rice for a classic taste of the South. Top miso mustard greens with perfectly seared flank steak for an impressive entrée. Stuff spinach into a chicken breast wrapped with a slice of bacon to have even the pickiest eater asking for seconds.
Format:
Electronic Resources
Relevance:
44826.0273
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