49.
by
Rissman, Rebecca.
Call Number
641.302
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.1890
by
Collins, Elise Marie.
Call Number
641.302
Publication Date
2010
Format:
Electronic Resources
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0.1768
by
Barber, Dan, 1969-, author.
Call Number
641.302 BAR
Publication Date
2014
Summary
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Format:
Books
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0.1622
by
Perry, Luddene.
Call Number
641.302
Publication Date
2008
Format:
Electronic Resources
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0.1543
by
Nyerges, Christopher.
Call Number
641.302
Publication Date
2016
Summary
A full-color field and feast guide with images to the most common edible wild plants, complete with recipes and folklore.
Format:
Electronic Resources
Relevance:
0.1474
54.
by
Francis, Amy.
Call Number
641.302
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.1474
by
Gulin, Dunja.
Call Number
641.302
Publication Date
2014
Summary
There's so much more to raw food than smoothies and grated carrots. More and more people are turning to raw food to give them energy, boost their immune system, clear their skin, lose weight and stay slim. There are so many dishes and ways of working with raw food to create an interesting, sustainable diet, without needing many hard-tofind ingredients or hours of preparation. This friendly cookbook is the perfect guide to introducing raw food into your life and understanding how certain ingredients, and their preparation, can be not only delicious and appealing, but also hugely beneficial to
Format:
Electronic Resources
Relevance:
0.1474
by
Bolden, Jevon.
Call Number
641.302
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.1474
by
Pinnock, Dale.
Call Number
641.302
Publication Date
2014
Summary
The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format:
Electronic Resources
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0.1414
by
Kingsolver, Barbara.
Call Number
641.302 KIN
Publication Date
2007
Summary
"Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet."--BOOK JACKET.
Format:
Books
Relevance:
0.1414
by
Suszko, Marilou K.
Call Number
641.302 22
Publication Date
2011
Summary
"The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand, or local farmers markets through cooking and preserving the freshest ingredients. In more than 200 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. She helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor"--Provided by publisher.
Format:
Electronic Resources
Relevance:
0.1313
by
Bowden, Jonny.
Call Number
641.302
Publication Date
2011
Summary
In this book, author and top nutritionist Jonny Bowden reveals the science behind food and longevity, and offers recipes that will lengthen your life and keep you strong, healthy, energetic, and active.
Format:
Electronic Resources
Relevance:
0.1313
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