by
Spitz, Bob.
Call Number
641.013 SPI
Publication Date
2008
Summary
In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
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Books
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by
Brillat-Savarin, 1755-1826.
Call Number
641.013 22
Publication Date
2008 1825
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Electronic Resources
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by
Petrini, Carlo, 1949-
Call Number
641.013 PET
Publication Date
2007
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0710/2007920984-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0710/2007920984-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0710/2007920984-b.html
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by
This, Hervé.
Call Number
641.5015
Publication Date
2007
Summary
International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
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Electronic Resources
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Call Number
DVD 641.5092 MAS
Publication Date
2006
Summary
"Caviar and Champagne: exclusive interviews with 15 international masters. Essential resource! Inspiring conversations with some of the world's most sophisticated creators of food and wine."--Distributor website.
Format:
Books
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by
Madden, Etta M., 1962-, editor.
Call Number
641.013 EAT
Publication Date
2006
Format:
Electronic Resources
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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
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44.
by
Sloan, Donald.
Call Number
641.013 CUL
Publication Date
2004
Summary
"Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry."--BOOK JACKET.
Format:
Books
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2.5000
by
Jacobs, Marc, 1963 July 15-
Call Number
394.1094 21
Publication Date
2003
Summary
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
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Electronic Resources
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by
Albala, Ken, 1964-
Call Number
641.013 22
Publication Date
2002
Summary
Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of i.
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Electronic Resources
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by
Mayle, Peter.
Call Number
ARC 394.120944 MAY
Publication Date
2001
Format:
Books
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by
Rolls, Eric C. (Eric Charles), 1923-2007.
Call Number
641.013 ROL
Publication Date
1998
Format:
Books
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