by
Weinstein, Jay.
Call Number
641.814 23
Publication Date
2019
Format:
Electronic Resources
Relevance:
34158.2227
by
Sherman, Sean, 1974- author.
Call Number
641.59297 23
Publication Date
2019
Summary
"Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. Chef Sean Sherman and scholar Elizabeth Hoover tell the tales of seeds, seed-keepers, and indigenous chefs who are bringing traditional foods back into focus"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
0.0772
by
Malek, Tyler, author.
Call Number
641.862 MAL
Publication Date
2019
Summary
Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice--chefs, chocolatiers, brewers, and food experts of all kinds--and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw's most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they've learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn't just a thing you eat, it's a way to live.
Format:
Electronic Resources
Relevance:
0.0680
by
Ruiz, Iñigo, film director.
Call Number
XX(295771.1)
Publication Date
2019 2017
Summary
Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Format:
Electronic Resources
Relevance:
0.0772
by
Crosby, Guy, author.
Call Number
641.013 CRO
Publication Date
2019
Summary
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Format:
Electronic Resources
Relevance:
0.0495
by
Weinstein, Jay, 1965- author.
Call Number
641.657 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
30070.4121
by
Walker, Alison (Chef)
Call Number
XX(297136.1)
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0455
by
Parzych, Cynthia.
Call Number
683.82 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
40547.0703
by
Parzych, Cynthia.
Call Number
683.82 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
40547.0703
by
LeBesco, Kathleen, 1970- editor.
Call Number
394.12 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0516
by
Miller, Richard K. (Richard Kendall), 1946- author.
Call Number
647.940688 23
Publication Date
2018
Summary
With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
Format:
Electronic Resources
Relevance:
0.0408
by
Spieler, Marlena, author.
Call Number
641.300945 SPI
Publication Date
2018
Summary
"This book takes readers on a culinary tour of a vibrant food culture, where good food can be found in the city, as well as in the sprawl surrounding it. With recipes, history, and attention to special meals and fare, this work will tantalize the taste buds while revealing the great history of food in Napoli."
Format:
Electronic Resources
Relevance:
0.0707
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