by
Whalen, Michael, director, producer.
Call Number
XX(272652.1)
Publication Date
2015
Summary
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Format:
Electronic Resources
Relevance:
0.0663
by
Jackson, Peter, 1955-
Call Number
394.12 23
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0811
by
Mattozzi, Antonio, author.
Call Number
641.8248094573109033 23
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.5104
by
Kanopy (Firm)
Call Number
XX(295753.1)
Publication Date
2015 2013
Summary
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Format:
Video recording
Relevance:
85042.6016
by
Gueniffey, Patrice, author.
Call Number
944.05092 23
Publication Date
2015
Summary
Patrice Gueniffey, the leading French historian of the Revolutionary and Napoleonic age, takes up the epic narrative at the heart of this turbulent period: the life of Napoleon himself, from his boyhood in Corsica, to his meteoric rise during the Italian and Egyptian campaigns, to his proclamation as Consul for Life in 1802.
Format:
Electronic Resources
Relevance:
0.3872
by
Gorham, John (Chef)
Call Number
641.5946 GOR
Publication Date
2014 2013
Summary
At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and o
Format:
Electronic Resources
Relevance:
0.0455
by
Lane, Christel.
Call Number
647.95068 LAN
Publication Date
2014
Summary
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors. It compares their development to the fine-
Format:
Electronic Resources
Relevance:
49104.0078
by
Heinzelmann, Ursula.
Call Number
641.300943 HEI
Publication Date
2014
Summary
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann's Beyond Bratwurst delves into the history of German cuisine and reveals the country's long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country's food have not only been marked by geographic and climatic differences between north and south, but also by Germany?s political, cultural, and socioeconomic history. She explores the nineteenth century?s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
Format:
Electronic Resources
Relevance:
0.0477
by
Mendes, George, 1972- 1972-, author.
Call Number
641.59469 MEN
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0469
by
Bendersky, Ari, author.
Call Number
641.50222 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
37297.5078
by
Culver, David M., 1924- author.
Call Number
338.7669722092 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.3411
by
Ferguson, Priscilla Parkhurst.
Call Number
394.1
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0772
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