by
Wilkinson, Clifton, editor.
Call Number
647.954 GOU
Publication Date
2023
Summary
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format:
Books
Relevance:
0.0772
by
Galanakis, Charis M., author.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0253
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by
Dunea, Melanie.
Call Number
641.50922 DUN
Publication Date
2011
Summary
An irresistible collection of stunning photography and original recipes, in which culinary luminaries answer the question: What would you eat for your last meal on earth? In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique conceit. In My Last Supper: The Second Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Jol͡ Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Second Course is so much more than a coffee table book--it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
Format:
Books
Relevance:
38036.6914
by
This, Hervé.
Call Number
641.013 THI
Publication Date
2009
Summary
"Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.
Format:
Books
Relevance:
0.0657
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.
Format:
Books
Relevance:
0.0772
by
Page, Karen.
Call Number
641.5 PAG
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Relevance:
35941.4727
by
Dunea, Melanie.
Call Number
641.50922 DUN
Publication Date
2007
Format:
Books
Relevance:
42526.0156
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.
Format:
Electronic Resources
Relevance:
0.0635
by
This, Hervé.
Call Number
641.3 THI
Publication Date
2007
Summary
"An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format:
Books
Relevance:
0.0635
by
Ronay, Egon.
Call Number
641.594 RON
Publication Date
1988
Format:
Books
Relevance:
54899.3008
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