Search Results for Cuisine

Cuisine

2024-05-02T13:51:44Z

Call Number PER 641.509931 CUI
Publication Date 2024
Format: Other Other

Italian cuisine

2024-05-02T13:51:44Z

by Akehurst, Christopher.
Call Number 641.5945 ITA
Publication Date 1992
Format: Books

Kosher cuisine

2024-05-02T13:51:44Z

by Nash, Helen
Call Number 641.5676 NAS
Publication Date 1984
Format: Books

Haute cuisine

2024-05-02T13:51:44Z

by Conil, Jean
Call Number ARC 641.5 CON
Publication Date 1953
Format: Books

Thai cuisine

2024-05-02T13:51:44Z

by Esbensen, Mogens Bay
Call Number 641.59593 ESB
Publication Date 1986
Format: Books

Unmentionable cuisine

2024-05-02T13:51:44Z

by Schwabe, Calvin W.
Call Number 641.66 SCH
Publication Date 1979
Format: Books

Legendary Cuisine.

2024-05-02T13:51:44Z

by de Toulouse, Jean-Claude.
Call Number 641.5
Publication Date 2014
Format: Electronic Resources
Click here to view book

Hawaiian cuisine

2024-05-02T13:51:44Z

by Hawaiian State Society of Washington
Call Number ARC KLI 641.59969 HAW
Publication Date 1999 1998 1997 1996 1995
Format: Books

French provincial cuisine

2024-05-02T13:51:44Z

by Delu, Christian
Call Number 641.5944 DEL
Publication Date 1981
Format: Books

Batterie de cuisine.

2024-05-02T13:51:44Z

by E. Dehillerin
Call Number ARC 643.3 EDE
Publication Date 1961
Format: Books

Essential Turkish Cuisine.

2024-05-02T13:51:44Z

by Akin, Engin.
Call Number 641.59561
Publication Date 2015
Format: Electronic Resources
Click here to view book

Simca's Cuisine.

2024-05-02T13:51:44Z

by Beck, Simone.
Call Number 641.5944
Publication Date 2013
Format: Electronic Resources
Click here to view book

New Beijing Cuisine.

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by Leung, Jereme.
Call Number 641.5951156
Publication Date 2011
Summary New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.
Format: Electronic Resources
Click here to view book

My classic cuisine

2024-05-02T13:51:44Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1989
Format: Books

La bonne cuisine

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by Saint-Ange, E.
Call Number ARC KLI 641.5944 SAI
Publication Date 1929
Format: Books

Multi-cultural cuisine.

2024-05-02T13:51:44Z

by Footscray College of Technical and Further Education
Call Number ARC 641.592 MUL
Publication Date 1985
Format: Books

Traditional Malaysian cuisine.

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Call Number 641.59595 TRA
Publication Date 1983
Format: Books

The royal cuisine.

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Call Number XX(272758.1)
Publication Date 1990
Summary Cookbook compiled by the staff of the Royal Bank of Canada in Ontario.
Format: Electronic Resources
Click here to view video

Convenient cuisine [videorecording].

2024-05-02T13:51:44Z

Call Number DVD 641.555 CON
Publication Date 2006
Summary Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format: Other

Lighter cuisine [videorecording].

2024-05-02T13:51:44Z

Call Number DVD 641.5635 LIG
Publication Date 1991
Summary Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.
Format: Other

Cuisine a la carte

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by Mosimann, Anton
Call Number 641.5 MOS
Publication Date 1983
Format: Books

Dessert cuisine / Oriol Balaguer.

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by Balaguer, Oriol.
Call Number 641.865 BAL
Publication Date 2002
Format: Books

Greek cuisine / Vefa Alexiadou.

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by Alexiadou, Vepha
Call Number ARC 641.59495 ALE
Publication Date 2005
Format: Books

Australian cuisine / Maureen Simpson

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by Simpson, Maureen
Call Number 641.5994 SIM
Publication Date 1986
Format: Books

Oat cuisine / Pamela Westland.

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by Westland, Pamela.
Call Number ARC 641.6313 WES
Publication Date 1985
Format: Books

Extreme cuisine / Jerry Hopkins.

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by Hopkins, Jerry.
Call Number 641.013 HOP
Publication Date 2005
Format: Books

Mark Gregory's cuisine.

2024-05-02T13:51:44Z

by Burch, Monte
Call Number 641.5 GRE
Publication Date 1988
Format: Books

Veganissimo : Italian Vegan Cuisine.

2024-05-02T13:51:44Z

by Roussel, Angelique.
Call Number 641.56362
Publication Date 2019
Format: Electronic Resources
Click here to view book

International cuisine / Jeremy MacVeigh.

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by MacVeigh, Jeremy.
Call Number 641.59 MAC
Publication Date 2009
Summary "International Cuisine is a landmark work featuring rich insight into and highly practical coverage of the worlds major cuisines. Extensively researched and lavishly illustrated, it fills the gap between culinary books and culinary reality in today's diverse kitchens. Each chapter is clearly organized and provides detailed information on historical background, unique components, culinary terminology, common ingredients, and techniques as well as recipes."--BOOK JACKET.
Format: Books

Ripailles : Traditional French Cuisine.

2024-05-02T13:51:44Z

by Reynaud, Stéphane.
Call Number 641.5944
Publication Date 2015
Summary Classic French recipes, in Stephane Reynaud's inimitable style.
Format: Electronic Resources
Click here to view book

The cuisine of Hungary.

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by Lang, George, 1924-
Call Number ARC 641.59439 LAN
Publication Date 1971
Format: Books

Le livre de cuisine

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by Saint-Ange, E.
Call Number ARC KLI 641.5944 SAI
Publication Date 1927
Format: Books

Lebanese cuisine / Anissa Helou.

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by Helou, Anissa, 1952-
Call Number 641.595692 HEL
Publication Date 1997 1994
Format: Books

Ma cuisine [restaurant menu]

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Call Number ARC MENU GREEN 323
Format: Books

Anton Mosimann's fish cuisine.

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by Mosimann, Anton.
Call Number ARC 641.692 MOS
Publication Date 1988
Format: Books

Cuisine of Italy / Giorgio Gioco.

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by Gioco, Giorgio.
Call Number ARC 641.5945 GIO
Publication Date 1981
Format: Books

Cuisine du temps / Jacques Reymond.

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by Reymond, Jacques.
Call Number 641.5944 REY
Publication Date 2010
Summary From the master and innovator of modern French cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
Format: Books

Vietnamese Cuisine in New Orleans.

2024-05-02T13:51:44Z

by Pfefferle, Suzanne.
Call Number 641.59596999999997
Publication Date 2014
Format: Electronic Resources
Click here to view book

Global Cuisine: Japanese [electronic resource]

2024-05-02T13:51:44Z

by ClickView (Firm)
Call Number XX(302782.1)
Summary The colour, richness and diversity of Japanese cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Japanese cuisine and is a great way to encourage cultural awareness and understanding.
Format: Other
ClickView Player

Global Cuisine: Indian [electronic resource]

2024-05-02T13:51:44Z

by ClickView (Firm)
Call Number XX(302783.1)
Summary The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.
Format: Other
ClickView Player

Mexican-American cuisine [electronic resource].

2024-05-02T13:51:44Z

by Stavans, Ilan
Call Number 641.5972 STA
Publication Date 2011
Summary Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
Format: Electronic Resources
Click here to view book

Classic Thai cuisine / David Thompson

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by Thompson, David, 1960-
Call Number 641.59593 THO
Publication Date 1993
Format: Books

The cuisine of Paul Bocuse

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by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1982
Format: Books

Cuisine et vins de France

2024-05-02T13:51:44Z

by Sailland, Maurice-Edmond
Call Number ARC KLI 641.5944 SAI
Publication Date 1953
Format: Books

Great book of French cuisine

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by Pellaprat, Henri-Paul
Call Number 641.5944 PEL
Format: Books

Le répertoire de la cuisine

2024-05-02T13:51:44Z

by Saulnier, L. (Louis)
Call Number ARC 641.5944 SAU
Publication Date 1982
Format: Books

The cuisine of Paul Bocuse

2024-05-02T13:51:44Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1982
Format: Books

Le répertoire de la cuisine

2024-05-02T13:51:44Z

by Saulnier, L. (Louis)
Call Number 641.5944 SAU
Publication Date 1967
Format: Books

Australian cuisine begin / Liam Randall.

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by Randall, Liam, author.
Call Number 641.5994 RAN
Publication Date 2022
Summary Australian Cuisine Begin defines Australian cuisine through the unique food and beverages of our country. Part history and part cookbook, it weaves 61 authentic and easy-to-follow recipes through seven time lines, from the beginnings of the world's oldest culture through to the present day. Come on an enriching journey that will sate your curiosity, warm your heart and fill your belly in a uniquely Australain way -- back cover.
Format: Books

Classic Palestinian Cuisine [electronic resource].

2024-05-02T13:51:44Z

by Dabdoub Nasser, Christiane.
Call Number TX725 .P237
Publication Date 2013
Summary Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.
Format: Electronic Resources
Click here to view book

La veritable cuisine de famille

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by Tante Marie (Cooking school)
Call Number ARC KLI 641.5944 TAN
Publication Date 1999 1998 1997 1996 1995
Format: Books

Korean Cuisine : An Illustrated History.

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by Pettid, Michael J., author.
Call Number 394.1209519
Publication Date 2008
Summary In Korean Cuisine Michael Pettid presents a lushly illustrated historical account of Korean food, and its intricate relationship with the nation's culture.
Format: Electronic Resources
Click here to view book

Croatian cuisine : the modern way.

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Call Number 641.4972 CRO
Publication Date 1993
Format: Books

Le livre de cuisine "Magic".

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Call Number XX(272703.1)
Publication Date 1999 1998 1997 1996 1995
Summary Cookbook from Standard Brands.
Format: Electronic Resources
Click here to view video

Key terms in cuisine / John Skull

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by Skull, John
Call Number 641.503 SKU
Publication Date 1991
Format: Books

The new Jewish cuisine / Evelyn Rose.

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by Rose, Evelyn.
Call Number ARC 641.5676 ROS
Publication Date 1988 1985
Format: Books

Encyclopedia of Japanese cuisine / Hideo Dekura.

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by Dekura, Hideo.
Call Number 641.595203 DEK
Publication Date 2011
Format: Books

Sweet cuisine / Frédéric Bau ... [et al.].

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by Bau, Frédéric.
Call Number 641.86 BAU
Publication Date 2006
Format: Books

A New Napa Cuisine : [a Cookbook].

2024-05-02T13:51:44Z

by Kostow, Christopher.
Call Number 641.579419
Publication Date 2014
Format: Electronic Resources
Click here to view book

Cortadito : Wanderings Through Cuba's Cuisine.

2024-05-02T13:51:44Z

by Fernández, Enrique.
Call Number 641.597291
Publication Date 2018
Format: Electronic Resources
Click here to view book

Cooking Great Cuisine with a Chef.

2024-05-02T13:51:44Z

by Stoltman, Joan.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
Click here to view book

The Birth of French Haute Cuisine

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by Kanopy (Firm)
Call Number XX(296032.1)
Publication Date 2015 2013
Summary In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format: Video recording
A Kanopy streaming video Cover Image

LaBelle Cuisine : Recipes to Sing About.

2024-05-02T13:51:44Z

by LaBelle, Patti.
Call Number 641.5973
Publication Date 2021
Format: Electronic Resources
Click here to view book

Sepia : The Cuisine of Martin Benn.

2024-05-02T13:51:44Z

by Benn, Martin.
Call Number 641.5
Publication Date 2015
Summary 'Sepia, is quite simply, one long, exquisite, 'wow' moment.' - John Lethlean, Weekend Australian Magazine.
Format: Electronic Resources
Click here to view book

Traditional High Andean Cuisine [electronic resource].

2024-05-02T13:51:44Z

by Mikuy, A.
Call Number XX(156166.1)
Publication Date 2013
Format: Electronic Resources
Click here to view book

Cuisine bon marché / Hugh Fearnley-Whittingstall.

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by Fearnley-Whittingstall, Hugh.
Call Number ARC 641.5 FEA
Publication Date 1994
Format: Books

The cuisine of Hungary / George Lang.

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by Lang, George, 1924-
Call Number ARC EMP 641.59439 LAN
Publication Date 1985
Format: Books

Akelaŕe : new Basque cuisine / Pedro Subijana.

2024-05-02T13:51:44Z

by Subijana, Pedro, author.
Call Number 641.59466 SUB
Publication Date 2017
Format: Books

Malaysian & Thai cuisine / Beverley Sutherland Smith.

2024-05-02T13:51:44Z

by Sutherland Smith, Beverley.
Call Number ARC 641.59593 SUT
Publication Date 1998
Format: Books

The Cuban Kitchen : Cuisine: a Cookbook.

2024-05-02T13:51:44Z

by Roque, Raquel Rabade.
Call Number 641.59729100000004
Publication Date 2011
Format: Electronic Resources
Click here to view book

The Bloomsbury Handbook of Indian Cuisine.

2024-05-02T13:51:44Z

by Sen, Colleen Taylor.
Call Number 641.5954
Publication Date 2023
Format: Electronic Resources
Click here to view book

Corn Dance : Inspired First American Cuisine.

2024-05-02T13:51:44Z

by Oden, Loretta Barrett.
Call Number 929.605
Publication Date 2023
Summary Amply illustrated and adapted to bring the taste of Native tradition into the home kitchen, Corn Dance invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America.
Format: Electronic Resources
Click here to view book

Myanmar : cuisine, culture & customs / Mohana Gill.

2024-05-02T13:51:44Z

by Gill, Mohana, author.
Call Number 641.59591
Publication Date 2014
Summary From the quiet simplicity of Myanmar's rural towns to the bustle of modern day Yangon, this book captures the sights, sounds and flavours of a country that has until recent years, been isolated from the rest of the world. Best described as a mix of Chinese and Indian cuisines with a dose of Thai influence, Burmese cuisine is simple in its execution, yet delivers a complexity of tastes with the use of fish sauce, prawn paste, turmeric, tamarind, lemon grass, coriander, chillies and coconut milk. Go off the beaten track and discover the heart of Myanmar through her cuisine, culture and customs.
Format: Electronic Resources
Click here to view Click here to view book

Red or Green : New Mexico Cuisine.

2024-05-02T13:51:44Z

by Casey, Clyde W.
Call Number 641.59789000000001
Publication Date 2013
Summary Red or Green invites readers to experience the bold flavors of southwestern cooking in their own homes.
Format: Electronic Resources
Click here to view book

The Fundamental Techniques of Classic Cuisine.

2024-05-02T13:51:44Z

by French Culinary Institute, French Culinary.
Call Number 641.5944
Publication Date 2007
Format: Electronic Resources
Click here to view book

La grande cuisine [oversize restaurant menu]

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Call Number ARC MENU GREEN 310
Publication Date 1979 1978 1977 1976 1975
Format: Books

Sounds like Italian cuisine to me.

2024-05-02T13:51:44Z

Call Number 641.5945 SOU
Publication Date 1998 1997
Format: Books

The Soda Fountain [specialty cuisine menu]

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Call Number ARC MENU YELLOW 195
Publication Date 1989 1988 1987 1986 1985
Format: Books

Global cuisine [videorecording] : Indian and Japanese.

2024-05-02T13:51:44Z

Call Number DVD 641.595 GLO
Publication Date 2012
Summary The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format: Other

Vij's : Elegant and Inspired Indian Cuisine.

2024-05-02T13:51:44Z

by Meeru.
Call Number 641.5954
Publication Date 2012
Format: Electronic Resources
Click here to view book

The legendary cuisine of Persia / Margaret Shaida.

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by Shaida, Margaret.
Call Number 641.5955 SHA
Publication Date 2001
Format: Books

The legendary cuisine of Persia / Margaret Shaida.

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by Shaida, Margaret.
Call Number ARC 641.5955 SHA
Publication Date 1994
Format: Books

Turkey : Mediterranean cuisine / [edited by Sally Heavens].

2024-05-02T13:51:44Z

by Heavens, Sally
Call Number 641.59561 TUR
Publication Date 2006
Format: Books

International cuisine. South-East Asia / Carl Withey.

2024-05-02T13:51:44Z

by Withey, Carl.
Call Number 641.5959 WIT
Publication Date 2004
Format: Books

Cuisine of Spain / edited by Luis Bettonica.

2024-05-02T13:51:44Z

by Ordish, Olive.
Call Number ARC 641.5946 CUI
Publication Date 1983
Format: Books

Spain : Mediterranean cuisine / [edited by Sandra Stafford.]

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by Stafford, Sandra
Call Number ARC 641.5946 SPA
Publication Date 2006
Format: Books

Sous-vide cuisine / Joan Roca & Salvador Burgues.

2024-05-02T13:51:44Z

by Roca, Joan.
Call Number 641.4 ROC
Publication Date 2006
Format: Books

Sous vide cuisine / Joan Roca, Salvador Brugues.

2024-05-02T13:51:44Z

by Roca, Joan.
Call Number 664.028 ROC
Publication Date 2005
Format: Books

Miracle cuisine minceur / by Ruth K. Malinowski.

2024-05-02T13:51:44Z

by Malinowski, Ruth
Call Number ARC STA 641.5635 MAL
Publication Date 1977
Format: Books

Spice Kitchen : Healthy Latin and Caribbean Cuisine.

2024-05-02T13:51:44Z

by Fox, Ariel.
Call Number 641.598
Publication Date 2022
Format: Electronic Resources
Click here to view book

Canyon Ranch : Indulgently Healthy Cuisine: a Cookbook.

2024-05-02T13:51:44Z

by Uehlein, Scott.
Call Number 641.5636
Publication Date 2009
Format: Electronic Resources
Click here to view book

Madison Food : A History of Capital Cuisine.

2024-05-02T13:51:44Z

by Fromm, Nichole.
Call Number 647.95775830000002
Publication Date 2015
Format: Electronic Resources
Click here to view book

The Fundamental Techniques of Classic Italian Cuisine.

2024-05-02T13:51:44Z

by Casella, Cesare.
Call Number 641.5945
Publication Date 2012
Format: Electronic Resources
Click here to view book

Cuisine Niçoise : Recipes from a Mediterranean Kitchen.

2024-05-02T13:51:44Z

by Médecin, Jacques.
Call Number XX(311705.1)
Publication Date 2016
Format: Electronic Resources
Click here to view book

Yin and Yang of Classical Chinese Cuisine

2024-05-02T13:51:44Z

by Kanopy (Firm)
Call Number 394.120951 YIN
Publication Date 2015 2013
Summary Chinese culture produced what is arguably the most complex, sophisticated, and varied culinary tradition on earth. Trace the rise of civilization in China from the Hsia to the Han dynasty, the social and technological factors underlying China's elaborate food traditions, and the role of Taoist thought and Chinese medicine in diet.
Format: Video recording
Click here to view video

En cuisine : notes e nostalgies / Jules Francðois.

2024-05-02T13:51:44Z

by Francðois, Jules, 1951-
Call Number 641.5944 FRA
Publication Date 2006
Format: Books

Paris cuisine / by J. Beard & A. Watt.

2024-05-02T13:51:44Z

by Beard, James, 1903-
Call Number ARC STA 641.5944 BEA
Publication Date 1953
Format: Books

Cambridge slim cuisine : indulgent desserts / Sue Kreitzman.

2024-05-02T13:51:44Z

by Kreitzman, Susan L.
Call Number ARC 641.563 KRE
Publication Date 1991
Format: Books

Bountiful Empire : A History of Ottoman Cuisine.

2024-05-02T13:51:44Z

by Isin, Priscilla Mary.
Call Number 394.1209561
Publication Date 2018
Format: Electronic Resources
Click here to view book

The cuisine of California / Diane Rossen Worthington.

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by Worthington, Diane Rossen.
Call Number 641.59794 WOR
Publication Date 1997 1983
Summary Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary new style of cooking - it spawned an entirely new appreciation for food. In this book, Diane Rossen Worthington describes its essential basics. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From Orange, Kiwi, and Jicama Salad with Lime Dressing to Scallops with Fresh Tomatoes, Herbs, and White Wine, here is a complete collection of impeccable favorites.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/96051124-d.html

California Cuisine and Just Food [electronic resource].

2024-05-02T13:51:44Z

by Fairfax, Sally K.
Call Number 394.12
Publication Date 2012
Format: Electronic Resources
Click here to view book

Country cuisine / Level 10, Derrinallum High School.

2024-05-02T13:51:44Z

by Derrinaullum High School (Derrinallum, Vic)
Call Number ARC COM 641.599457 COU
Publication Date 1984
Format: Books

Ma cuisine : 2,500 recettes / A. Escoffier.

2024-05-02T13:51:44Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC KLI 641.5 ESC
Publication Date 1934
Format: Books

Quilpie cuisine/ by The Quilpie Kindergarten Association

2024-05-02T13:51:44Z

by The Quilpie Kindergarten Association (Quilpie, Qld.)
Call Number ARC COM 641.599434 QUI
Publication Date 1981
Format: Books

The best of Spanish and Mediterranean cuisine.

2024-05-02T13:51:44Z

Call Number 641.5946 BES
Publication Date 2001
Format: Books

Dakshin : vegetarian cuisine from South India / Chandra Padmanabhan

2024-05-02T13:51:44Z

by Padmanabhan, Chandra
Call Number 641.5636 PAD
Publication Date 1994 1992
Format: Books

Cuisine naturelle / Lee Windram ; photography by Neil McPhee.

2024-05-02T13:51:44Z

by Windram, Lee.
Call Number ARC 641.5636 WIN
Publication Date 1986
Format: Books

French cuisine/ by Elizabeth Smart and Agnes Ryan

2024-05-02T13:51:44Z

by Smart, Elizabeth
Call Number ARC 641.5944 SMA
Publication Date 1970
Format: Books

Campfire Cuisine : Gourmet Recipes for the Great Outdoors.

2024-05-02T13:51:44Z

by Donovan, Robin.
Call Number 641.5782
Publication Date 2013
Format: Electronic Resources
Click here to view book

Everyday French Cooking : Modern French Cuisine Made Simple.

2024-05-02T13:51:44Z

by Moranville, Wini.
Call Number 641.5944
Publication Date 2022
Summary Emphasizing easy technique, simple food, and speedy preparation, Everyday French Cooking provides tips, tricks, and shortcuts to make modern French home cooking accessible to any chef.
Format: Electronic Resources
Click here to view book

Eight Flavors : The Untold Story of American Cuisine.

2024-05-02T13:51:44Z

by Lohman, Sarah.
Call Number 641.5973
Publication Date 2016
Format: Electronic Resources
Click here to view book

Milwaukee Food : A History of Cream City Cuisine.

2024-05-02T13:51:44Z

by Fredrich, Lori.
Call Number 647.9577595
Publication Date 2015
Format: Electronic Resources
Click here to view book

Nikkei Cuisine : Japanese Food the South American Way.

2024-05-02T13:51:44Z

by Hara, Luiz.
Call Number 641.598
Publication Date 2015
Summary Nikkei Cuisine - Japanese Food the South American Way is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours.
Format: Electronic Resources
Click here to view book

Australian Food Story : Modern Australian Cuisine [electronic resource]

2024-05-02T13:51:44Z

by ClickView (Firm)
Call Number XX(303241.1)
Summary What a feast! Australians eat a huge diversity of food. Join animated friends Norman and Miranda as they tempt us with tasty morsels about the many influences on modern Australian cuisine - geography and climate, a plateful of Indigenous and multicultural food fascinations, technology transforming kitchens and changing eating habits. More than a mouthful, this video is ideal for lower to middle secondary students.
Format: Other
ClickView Player

Cincinnati Food : A History of Queen City Cuisine.

2024-05-02T13:51:44Z

by Campbell, Polly.
Call Number 641.300977178
Publication Date 2020
Format: Electronic Resources
Click here to view book

Asheville Food : A History of High Country Cuisine.

2024-05-02T13:51:44Z

by McDaniel, Rick.
Call Number 641.5975688
Publication Date 2013
Format: Electronic Resources
Click here to view book

Cuisine du Moi : The Heart of My Passion.

2024-05-02T13:51:44Z

by Canardeaux, Gavin.
Call Number 641.5
Publication Date 2008
Summary True stories and original recipes from the world's most authentic chef.
Format: Electronic Resources
Click here to view book

Historic Austin Restaurants : Capital Cuisine through the Generations.

2024-05-02T13:51:44Z

by Haupt, Melanie.
Call Number 647.9576431
Publication Date 2013
Format: Electronic Resources
Click here to view book

La Cuisine Creole : A Collection of Culinary Recipes.

2024-05-02T13:51:44Z

by Hearn, Lafcadio.
Call Number 641.5
Publication Date 2014
Summary Although it was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of La Cuisine Creole. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, "it partakes of the nature of its birthplace--New Orleans--which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican . . . There are also obvious influences from Native Americans, African Americans, and others in the American melting pot." Among the "many original recipes and other valuable ones heretofore unpublished" included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on "The Service of Wine" and a large number of recipes for drinks and cocktails. This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Format: Electronic Resources
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Catalan Cuisine : Europe's Last Great Culinary Secret.

2024-05-02T13:51:44Z

by Andrews, Colman.
Call Number 641.59467
Publication Date 2013
Summary Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.
Format: Electronic Resources
Click here to view book

Kosher Cuisine For a New Generation [electronic resource].

2024-05-02T13:51:44Z

by Mitch, Cantor.
Call Number 641.5676
Publication Date 2014
Summary Fresh, simple, and entertaining  a zesty new kosher cookbook experience!Who says the kitchen is just for cooking? Cantor Mitch brings kosher cooking to a new generation and away from the stove. With over 75 recipes and lay-flat binding, Kosher Cuisine For a New Generation is the perfect kitchen companion for anyone looking to put the chutzpa in cooking. With song and music pairings for each recipe, this is not your average cookbook. Whether you're looking for soups, salads, or Bubbie's favorite recipes, you''re sure to find it and more in this one-of-a-kind creation from the infamous singing
Format: Electronic Resources
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The great book of classic cuisine/ Dr. Oetker

2024-05-02T13:51:44Z

by Dr. Oetker (Firm)
Call Number ARC 641.594 OET
Publication Date 1990
Format: Books

Tunisia : Mediterranean cuisine / [edited by Deborah Campbell-Todd].

2024-05-02T13:51:44Z

by Campbell-Todd, Deborah.
Call Number 641.59611 TUN
Publication Date 2006
Format: Books

The French Chef Handbook : La Cuisine de Reference.

2024-05-02T13:51:44Z

by Maincent-Morel, Michel.
Call Number 641.5944
Publication Date 2020
Format: Electronic Resources
Click here to view book

The bunya cookbook : Australian cuisine / Elisabeth Stuart-Fox.

2024-05-02T13:51:44Z

by Stuart-Fox, Elisabeth.
Call Number 641.5994 STU
Publication Date 2001
Format: Books

Fagioli : the bean cuisine of Italy / Judith Barrett.

2024-05-02T13:51:44Z

by Barrett, Judith, 1948-
Call Number 641.6565 BAR
Publication Date 2004
Format: Books
Publisher description http://www.loc.gov/catdir/description/hol053/2004011270.html Contributor biographical information http://www.loc.gov/catdir/bios/hol058/2004011270.html

Sepia : the cuisine of Martin Benn / Martin Benn.

2024-05-02T13:51:44Z

by Benn, Martin, (Chef)
Call Number 641.5 BEN
Publication Date 2014
Summary Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Format: Books

Qmin : A Fresh New Approach to Indian Cuisine.

2024-05-02T13:51:44Z

by Ashokan, Anil, author.
Call Number 641.5954 ASH
Publication Date 2008
Summary Demystifying the art of Indian cooking while presenting its age old recipes and flavours in new and simple ways for the modern home cook, Qmin's 120 flavour-filled recipes will bring India to life in your kitchen.
Format: Electronic Resources
Click here to view book

Florentine : the true cuisine of Florence / Emiko Davies.

2024-05-02T13:51:44Z

by Davies, Emiko author.
Call Number 641.59455 DAV
Publication Date 2016
Summary Through her recipes, Emiko Davies takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the wall wine bars and late-night gelaterias. She stays true to the most classic recipes and traditions of the Renaissance city - which inspired her to start her eponymous blog five years ago while living in Florence - revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish. -- back cover.
Format: Books

Food & drink : modernist cuisine photography / by Nathan Myhrvold.

2024-05-02T13:51:44Z

by Myhrvold, Nathan, photographer, author.
Call Number 641.0222 MYH
Publication Date 2023
Summary Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colourful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.
Format: Books

Cyrano's Nouvelle Cuisine: lunch menu [restaurant menu]

2024-05-02T13:51:44Z

Call Number ARC MENU GREEN 191
Publication Date 1980
Format: Books

France : Mediterranean cuisine /[editors Élodie Bonnet, Jean Bordier].

2024-05-02T13:51:44Z

Call Number 641.5944 FRA
Publication Date 2006
Format: Books

Cooking, cuisine and class : a study in comparative sociology

2024-05-02T13:51:44Z

by Goody, Jack
Call Number 641.5 GOO
Publication Date 1982
Format: Books

The new French cooking : minceur cuisine extraordinaire / Armand Aulicino.

2024-05-02T13:51:44Z

by Aulicino, Armand.
Call Number ARC 641.5944 AUL
Publication Date 1976
Format: Books

Hungarian cuisine : a complete cookery book / by Jozsef Venesz.

2024-05-02T13:51:44Z

by Venesz, Jozsef.
Call Number ARC KLI 641.59439 VEN
Publication Date 1958
Format: Books

Seasonings cookbook for quantity cuisine / edited by Jule Wilkinson.

2024-05-02T13:51:44Z

by Wilkinson, Jule.
Call Number ARC 641.6384 WIL
Publication Date 1980
Format: Books

Hoax cuisine : faking it in the kitchen / Maggie Groff.

2024-05-02T13:51:44Z

by Groff, Maggie
Call Number 641.555 GRO
Publication Date 2001
Format: Books

Haute cuisine for your heart's delight / Carol Cutler.

2024-05-02T13:51:44Z

by Cutler, Carol
Call Number ARC 641.563 CUT
Publication Date 1977 1973
Format: Books

Secret destinations : Asian spa cuisine / Susie Donald ; Edmond Ho.

2024-05-02T13:51:44Z

by Donald, Susie
Call Number 641.595 DON
Publication Date 2006
Format: Books

The shared table : ideas for Australian cuisine / Michael Symons

2024-05-02T13:51:44Z

by Symons, Michael
Call Number 641.5994 SYM
Publication Date 1993
Format: Books

Making Levantine Cuisine : Modern Foodways of the Eastern Mediterranean.

2024-05-02T13:51:44Z

by Gaul, Anny.
Call Number 641.5956
Publication Date 2022
Format: Electronic Resources
Click here to view book

Simple Indian : The Fresh Tastes of Indian's Cuisine.

2024-05-02T13:51:44Z

by Kochhar, Atul.
Call Number 641.5954
Publication Date 2016
Summary Award-winning Indian chef, Atul Kochhar, shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent.
Format: Electronic Resources
Click here to view book

Aromas of Aleppo : The Legendary Cuisine of Syrian Jews.

2024-05-02T13:51:44Z

by Dweck, Poopa.
Call Number 641.5676095691
Publication Date 2007
Format: Electronic Resources
Click here to view book

The Culinary Crescent : A History of Middle Eastern Cuisine.

2024-05-02T13:51:44Z

by Heine, Peter.
Call Number 641.5956
Publication Date 2018
Format: Electronic Resources
Click here to view book

Modern Native Feasts [electronic resource] : Healthy, Innovative, Sustainable Cuisine

2024-05-02T13:51:44Z

by George, Andrew.
Call Number 641.59297071
Publication Date 2013
Summary <div> Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the ""next big thing"" among food trends. Andrew also works actively at making Native foods healthi
Format: Electronic Resources
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A Feast for All Seasons : Traditional Native Peoples' Cuisine.

2024-05-02T13:51:44Z

by George, Andrew.
Call Number 641.59297
Publication Date 2010
Summary A collection of traditional recipes that provide a fascinating glimpse into Native culture and customs.
Format: Electronic Resources
Click here to view book

The Art of Parsi Cooking : Reviving an Ancient Cuisine.

2024-05-02T13:51:44Z

by Mavalvala, Niloufer.
Call Number 641.59
Publication Date 2016
Format: Electronic Resources
Click here to view book

Jon Bonnell's Waters [electronic resource] : Fine Coastal Cuisine

2024-05-02T13:51:44Z

by Bonnell, Jon.
Call Number 641.69097641
Publication Date 2014
Summary With a focus on fresh, sustainable ingredients, Chef Jon Bonnell shares his passion for seafood. Included are recipes for visual showstoppers like Braided Poached Arctic Char and classics like Seared Crabcakes with Scallion Lime Aioli. Taste something new with Jon's recipe for Seared Tilefish with Tarragon Cream Sauce or try a twist on a trendy favorite-Crispy CatfishTacos with Spicy Slaw. Even the pickiest of dinner guests will be full of praise when you whip up a side of Crawpuppies or Lobster Mac and Cheese. A wide range of recipes makes this book a great choice for the seafood novi
Format: Electronic Resources
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Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-02T13:51:44Z

by Morgan, James.
Call Number 647.95
Publication Date 2007
Summary The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format: Electronic Resources
Click here to view book

What is cooking : the action: cooking; the result: cuisine.

2024-05-02T13:51:44Z

by Adrià, Ferran, author.
Call Number 641.5 WHA
Publication Date 2020
Format: Regular print

Asian palate : savouring Asian cuisine & wine / Jeannie Cho Lee.

2024-05-02T13:51:44Z

by Lee, Jeannie Cho.
Call Number 641.22 LEE
Publication Date 2009
Format: Books

North : The New Nordic Cuisine of Iceland [a Cookbook].

2024-05-02T13:51:44Z

by Gíslason, Gunnar Karl.
Call Number 641.594912
Publication Date 2014
Format: Electronic Resources
Click here to view book

New Mexico Cuisine : Recipes from the Land of Enchantment.

2024-05-02T13:51:44Z

by Casey, Clyde W.
Call Number 641.59789 CAS
Publication Date 2013
Summary A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of the origins of New Mexican cuisine.
Format: Electronic Resources
Click here to view book

Classic Lebanese Cuisine : 170 Fresh and Healthy Mediterranean Favorites.

2024-05-02T13:51:44Z

by Al-Faqih, Kamal.
Call Number 641.595692
Publication Date 2009
Summary In Classic Lebanese Cuisine, a leading chef presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Many recipes include several variations, giving you the option of preparing a vegetarian dish or adding chicken, lamb, or beef.
Format: Electronic Resources
Click here to view book

Inventing cuisine [digital videorecording] = L'invention de la cuisine.

2024-05-02T13:51:44Z

by Passedat, Gerald, 1960-
Call Number DVD 641.5944 PAS
Publication Date 2007
Summary Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format: Books

Thank you, Mister Columbus; the choice cuisine of Italy.

2024-05-02T13:51:44Z

by Rosen, Ruth Chier, 1925-
Call Number ARC 641.5945 ROS
Publication Date 1956
Format: Books

Pardon my foie gras; the choice cuisine of France.

2024-05-02T13:51:44Z

by Rosen, Ruth Chier, 1925-
Call Number ARC 641.5945 ROS
Publication Date 1956
Format: Books

Cuisine and empire : cooking in world history / Rachel Laudan.

2024-05-02T13:51:44Z

by Laudan, Rachel, 1944- author.
Call Number 641.5 23
Publication Date 2013
Summary "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher.
Format: Electronic Resources
Click here to view

The Viennese cuisine I love/ by Jules J. Bond.

2024-05-02T13:51:44Z

by Bond, Jules J. (Jules Jerome)
Call Number 641.59436 BON
Publication Date 1977
Format: Books

The Mexican cuisine I love / by Jules J. Bond.

2024-05-02T13:51:44Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC 641.5972 BON
Publication Date 1977
Format: Books

The Italian cuisine I love / by Jules J. Bond.

2024-05-02T13:51:44Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5945 BON
Publication Date 1977
Format: Books

The Spanish cuisine I love / by Jules J. Bond.

2024-05-02T13:51:44Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5946 BON
Publication Date 1977
Format: Books

The Chinese cuisine I love / by Jules J. Bond.

2024-05-02T13:51:44Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5951 BON
Publication Date 1977
Format: Books

Cooking with Giovanni Caboto [electronic resource] : Regional Italian Cuisine

2024-05-02T13:51:44Z

by Windsor, The Caboto Club of.
Call Number TX723
Publication Date 2012
Summary With 200 recipes from Italy's 20 regions, Cooking with Giovanni Caboto will help you master the art of Italian cuisine.
Format: Electronic Resources
Click here to view book

The delights of Russian cuisine / Yvonne Webb ; photography Ashley Barber.

2024-05-02T13:51:44Z

by Webb, Yvonne
Call Number 641.5947 WEB
Publication Date 1988
Format: Books

The perfectionist : life and death in haute cuisine / Rudolph Chelminski.

2024-05-02T13:51:44Z

by Chelminski, Rudolph.
Call Number 641.5092 CHE
Publication Date 2006 2005
Format: Books

Cocktail cuisine / Tony Botella ; photography, Manel Huete ; translation, Michael Debbane.

2024-05-02T13:51:44Z

by Botella, Tony.
Call Number 641.812 BOT
Publication Date 2002
Format: Books

Qmin : a fresh new approach to Indian cuisine / Anil Ashokan.

2024-05-02T13:51:44Z

by Ashokan, Anil
Call Number ARC 641.5954 ASH
Publication Date 2008
Summary "India, like a great spice mix, is a myriad of flavours. Qmin is true to India's ancient culinary wisdom and samples more than 100 authentic recipes from across India, made new for the modern cook. Taking you way beyond the old favourites, Qmin leads you to a whole range of lesser known Indian specialities."--Provided by publisher.
Format: Books

Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.

2024-05-02T13:51:44Z

by Biró, Marcel.
Call Number 641.594 BIR
Publication Date 2005
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html

Essentially Japanese : cooking & cuisine / Hideo Dekura ; [photography by] Keiko Yoshida.

2024-05-02T13:51:44Z

by Dekura, Hideo.
Call Number 641.5952 DEK
Publication Date 2008
Summary "There's so much more to Japanese cuisine than sushi. Hideo Dekura takes you on a tour from Hokkaido to Kyushu, tasting the food, meeting the people, cooking and sharing the special regional ingredients that make Japanese cuisine one of the world's most beautiful and spiritual." -- BOOK JACKET.
Format: Books

Cuisine and culture : a history of food & people / Linda Civitello.

2024-05-02T13:51:44Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002155889.html Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html

Living Shojin Ryori : Everyday Zen Cuisine to Nourish and Delight.

2024-05-02T13:51:44Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2018
Summary Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Format: Electronic Resources
Click here to view book

A History of Pacific Northwest Cuisine : Mastodons to Molecular Gastronomy.

2024-05-02T13:51:44Z

by Hinton, Marc.
Call Number 641.59795
Publication Date 2013
Format: Electronic Resources
Click here to view book

The masters of cuisine / [editor-in chief Karen-Jane Eyre].

2024-05-02T13:51:44Z

by Eyre, Karen-Jane.
Call Number ARC STA 641.5994 MAS
Publication Date 2004
Format: Books

Cuisine Provencale / Roger Vergé ; edited and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Vergé, Roger, 1930-
Call Number 641.5944 VER
Publication Date 1993
Format: Books

Cuisine et vins de France / Curnonsky ; preface de Pierre Troisgros.

2024-05-02T13:51:44Z

by Curnonsky, 1872-1956.
Call Number 641.5944 CUR
Publication Date 1987
Format: Books

Cuisine spontanée / Fredy Girardet ; translated and adapted by Susan Campbell.

2024-05-02T13:51:44Z

by Girardet, Fredy, 1936-
Call Number 641.59494 GIR
Publication Date 1985
Format: Books

The Science of Thai Cuisine : Chemical Properties and Sensory Attributes.

2024-05-02T13:51:44Z

by Sinsawasdi, Valeeratana K.
Call Number 664.072
Publication Date 2022
Format: Electronic Resources
Click here to view book

The German-Jewish Cookbook : Recipes and History of a Cuisine.

2024-05-02T13:51:44Z

by Gropman, Gabrielle Rossmer.
Call Number 641.59429999999998
Publication Date 2017
Summary The first German-Jewish cookbook in a century, a history and memoir with over 100 recipes.
Format: Electronic Resources
Click here to view book

Magnolias : authentic Southern cuisine / Donald Barickman ; photographs by Rick McKee.

2024-05-02T13:51:44Z

by Barickman, Donald, 1962-
Call Number 641.5975 BAR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005033904.html Publisher description http://www.loc.gov/catdir/enhancements/fy0811/2005033904-d.html

Tulum : modern Turkish cuisine / by Coskyn Uysal ; photography: Tim Grey.

2024-05-02T13:51:44Z

by Uysal, Coskyn, author.
Call Number 641.59561 UYS
Publication Date 2019
Summary Tulum, a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum's delicious modern Turkish cuisine. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions. Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun's Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
Format: Books

Le guide culinaire : Aide-memoire de cuisine pratique / A. Escoffier

2024-05-02T13:51:44Z

by Escoffier, A. (Auguste) 1846-1935
Call Number ARC 641.5 ESC
Publication Date 1921
Format: Books

Le guide culinaire : aide-memoire de cuisine pratique / A. Escoffier

2024-05-02T13:51:44Z

by Escoffier, A. (Auguste) 1846-1935
Call Number ARC 641.5 ESC:1
Publication Date 1902
Format: Books

Old cookery books and ancient cuisine / by W. Carew Hazlitt.

2024-05-02T13:51:44Z

by Hazlitt, William Carew, 1834-1913
Call Number ARC 641.509 HAZ
Publication Date 1968
Format: Books

Old cookery books and ancient cuisine / by W. Carew Hazlitt.

2024-05-02T13:51:44Z

by Hazlitt, William Carew, 1834-1913
Call Number ARC 641.509 HAZ
Publication Date 1902
Format: Books

The Japanese kitchen : delicate dishes from an elegant cuisine / Masaki Ko.

2024-05-02T13:51:44Z

by Ko, Masaki
Call Number 641.5952 KO
Publication Date 2000
Format: Books

Japanese : delicate and subtle dishes from an elegant cuisine / Masaki Ko.

2024-05-02T13:51:44Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 2004 1999
Format: Books

The classic cuisine of Vietnam / by Bach Ngo and Gloria Zimmerman

2024-05-02T13:51:44Z

by Ngo, Bach
Call Number 641.59597 NGO
Publication Date 1979
Format: Books

New Asian cuisine : fabulous recipes from celebritychefs / Wendy Chan & Grace Niwa.

2024-05-02T13:51:44Z

by Chan, Wendy.
Call Number 641.595 CHA
Publication Date 2006 2000
Format: Books

French : delicious classic cuisine made easy / Carole Clements & Elizabeth Wolf-Cohen.

2024-05-02T13:51:44Z

by Clements, Carole.
Call Number 641.5944 CLE
Publication Date 2001 1995
Format: Books

Cuisine express : for people with taste but no time / Hilary Walden.

2024-05-02T13:51:44Z

by Walden, Hilary.
Call Number 641.555 WAL
Publication Date 1986
Format: Books

Quick cuisine / Lewis Esson with Henrietta Green and Marie-Pierre Moine.

2024-05-02T13:51:44Z

by Esson, Lewis
Call Number ARC 641.555 ESS
Publication Date 1991
Format: Books

Uniquely Australian : the beginnings of an Australian bushfood cuisine / Vic Cherikoff.

2024-05-02T13:51:44Z

by Cherikoff, Vic.
Call Number ARC 641.5994 CHE
Publication Date 1992
Format: Books

The Native Mexican Kitchen : A Journey into Cuisine, Culture, and Mezcal.

2024-05-02T13:51:44Z

by Glueck, Rachel.
Call Number 641.5972
Publication Date 2020
Format: Electronic Resources
Click here to view book

The Sizzling History of Miami Cuisine : Cortaditos, Stone Crabs and Empanadas.

2024-05-02T13:51:44Z

by Baca, Mandy.
Call Number 641.59759381
Publication Date 2013
Format: Electronic Resources
Click here to view book

Cuisine and culture : a history of food and people / Linda Civitello.

2024-05-02T13:51:44Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html

The Complete 15 Minute Gourmet : Creative Cuisine Made Fast and Fresh.

2024-05-02T13:51:44Z

by Mitchell, Paulette.
Call Number 641.555
Publication Date 2008
Summary Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort.
Format: Electronic Resources
Click here to view book

Authentic Regional Cuisine of India : Food of the Grand Trunk Road.

2024-05-02T13:51:44Z

by Arora, Anirudh.
Call Number 641.5954
Publication Date 2016
Summary Follow one of South Asia's oldest and longest roads for an eye-opening look at the culture and traditions of Indian food, accompanied by recipes that reflect the real India.
Format: Electronic Resources
Click here to view book

Cuisine and culture : a history of food and people / Linda Civitello.

2024-05-02T13:51:44Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2011
Summary Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Format: Books

Bentley : contemporary cuisine / Brent Savage ; wine, Nick Hildebrandt ; photography, Luke Burgess.

2024-05-02T13:51:44Z

by Savage, Brent.
Call Number 641.5994 SAV
Publication Date 2010
Summary Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. This book unveils the secrets behind Brent's creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests.
Format: Books

Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.

2024-05-02T13:51:44Z

by Goody, Jack.
Call Number 394.12 GOO
Publication Date 1982
Format: Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html

Catalan cuisine : vivid flavors from Spain's Mediterranean coast / Colman Andrews.

2024-05-02T13:51:44Z

by Andrews, Colman.
Call Number 641.59467 AND
Publication Date 2006 1999
Summary Award-winning author Colman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
Format: Books

Magnolias Classic Southern Cuisine : Collected Recipes from the Heart of Charleston.

2024-05-02T13:51:44Z

by Drake, Don.
Call Number 641.59749999999997
Publication Date 2023
Summary Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston represents the 30-plus years since Magnolias hit the restaurant scene. This cookbook includes more than 100 recipes, from pantry items to poultry and meats, and sides to sweets, along with bits of history and anecdotes from the storied restaurant. Recipes include all staple menu items in addition to original menu items (from the early years) like Shellfish Over Grits, Down South Egg Rolls, and Pan-Fried Chicken Livers as well as menu selections that return seasonally each year. These recipes have withstood the test of time and are frequently requested by guests. All new color photography brings these beloved recipes and cooking techniques to life.
Format: Electronic Resources
Click here to view book

Quinoa Cuisine : 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes.

2024-05-02T13:51:44Z

by Harlan, Jessica.
Call Number 641.563
Publication Date 2012
Summary THE SUPERFOOD MADE SUPER-DELICIOUSYou know quinoa is easy to make and good for you. Now with this book, you will discover how to make palate-pleasing quinoa creations. From imaginative salads and tasty soups to flavorful entrées and decadent desserts, Quinoa Cuisine guides you step-by-step to make recipes like: Pumpkin Waffles Quinoa Waldorf Salad Thai Summer Rolls Lentil-Quinoa Cheeseburgers Stuffed Squash Blossoms Two-Bean Quinoa Chili Chile Rellenos Quinoa Polenta Stuffed Artichokes with Garlic-Lemon Aioli Grilled Quinoa Pizza Quinoa Pie Crust Triple-Chocolate Bundt CakeQuinoa Cuisine includes helpful icons identifying vegetarian, gluten-free and kid-friendly options. It also gives easy ways to incorporate fresh seasonal ingredients into the dishes. Using white, red and black quinoa, as well as quinoa flour and flakes, this book is the ultimate guide to enjoying tasty dishes packed with more protein, amino acids and nutrients.
Format: Electronic Resources
Click here to view book

New Orleans Cuisine [electronic resource] : Fourteen Signature Dishes and Their Histories

2024-05-02T13:51:44Z

by Tucker, Susan.
Call Number 641.59763
Publication Date 2009
Summary With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the cit
Format: Electronic Resources
Click here to view book

Cuisine Nicoise [electronic resource] : Sun-Kissed Cooking from the French Riviera

2024-05-02T13:51:44Z

by Davis, Hillary.
Call Number 641.5944
Publication Date 2013
Summary From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format: Electronic Resources
Click here to view book

La cuisine du marché : en hommage à Alfred Guérot / Paul Bocuse.

2024-05-02T13:51:44Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1980
Format: Books

New Shanghai cuisine : bridging the old and the new / Jereme Leung.

2024-05-02T13:51:44Z

by Leung, Jereme, 1971-
Call Number 641.5951132 LEU
Publication Date 2005
Format: Books

The cuisine of Jacques Maximin / edited and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Maximin, Jacques, 1949-
Call Number ARC 641.5944 MAX
Publication Date 1986
Format: Books

French cuisine for Australians / by Gabriel Gaté and Angie Burns Gaté.

2024-05-02T13:51:44Z

by Gaté, Gabriel, 1955-
Call Number ARC 641.5944 GAT
Publication Date 1986
Format: Books

French cuisine for Australians / by G. Gate and A.B. Gate

2024-05-02T13:51:44Z

by Gaté, Gabriel, 1955-
Call Number ARC 641.5944 GAT
Publication Date 1981
Format: Books

Le répertoire de la cuisine/ by L. Saulnier and Th. Gringoire

2024-05-02T13:51:44Z

by Saulnier, L. (Louis)
Call Number ARC KLI 641.5944 SAU
Publication Date 1947
Format: Books

Canteen cuisine : Marco Pierre White in the kitchen with Michael Caine.

2024-05-02T13:51:44Z

by White, Marco Pierre.
Call Number 641.5 WHI
Publication Date 1995
Format: Books

Chinese cuisine II / Yeh Cheng-Huei; recipes by Mu-Tsun Lee.

2024-05-02T13:51:44Z

by Yeh, Cheng-Huei.
Call Number 641.5951 YEH
Publication Date 1980
Format: Books

French cuisine for Australians / by G. Gate and A.B. Gate

2024-05-02T13:51:44Z

by Gaté, Gabriel, 1955-
Call Number 641.5944 GAT
Publication Date 1981
Format: Books

Hoosh : Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine.

2024-05-02T13:51:44Z

by Anthony, Jason C.
Call Number 394.12
Publication Date 2012
Summary Jason C. Anthony's essays have appeared in Orion, VQR, Alimentum, the Missouri Review, and in the Best American Travel Writing 2007.
Format: Electronic Resources
Click here to view book

A taste of Naples : Neapolitan culture, cuisine, and cooking / Marlena Spieler.

2024-05-02T13:51:44Z

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
Click to View

Southern Provisions [electronic resource] : The Creation and Revival of a Cuisine

2024-05-02T13:51:44Z

by Shields, David S.
Call Number 641.5975
Publication Date 2015
Format: Electronic Resources
Click here to view book

Accounting for taste : the triumph of French cuisine / Priscilla Parkhurst Ferguson.

2024-05-02T13:51:44Z

by Ferguson, Priscilla Parkhurst.
Call Number 641.5944 FER
Publication Date 2004
Summary "This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/uchi051/2003020876.html Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html

Calcium cuisine : high calcium recipes for caterers / Victorian Dairy Industry Authority

2024-05-02T13:51:44Z

by Victorian Dairy Industry Authority
Call Number 641.5632 CAL
Publication Date 1994
Format: Books

Balinese Food [electronic resource] : The Traditional Cuisine & Food Culture of Bali

2024-05-02T13:51:44Z

by Kruger, Vivienne L., 1950-
Call Number 641.5959862 KRU
Publication Date 2014
Summary Explore the exotic world of Balinese cooking - a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on: The traditional Balinese kitchen Snacking at a roadside warung food stall Visiting a traditional Balinese market Preparing delicious satays with a Balinese twist Brewing heavenly kopi Bali coffeeContaining interviews with Balinese master cooks and over 40 of their favorite recipes, Balinese Food presents the full range of food experiences you will find in Bali. Sections devoted to ingredients, equipment, and resources make Balinese Food a delightful social and cultural guide to the food of this fascinating island.
Format: Electronic Resources
Click here to view book

Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.

2024-05-02T13:51:44Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Slovenian Cuisine : From the Alps to the Adriatic in 20 Ingredients.

2024-05-02T13:51:44Z

by Bratovž, Janez.
Call Number 641.594973
Publication Date 2021
Format: Electronic Resources
Click here to view book

Le Cafe Chambord French Provincial Cuisine Menu 1944 : [oversized restaurant menu]

2024-05-02T13:51:44Z

Call Number ARC MENU GREEN 32
Publication Date 1944
Format: Other
Click here to view the menu online.

The classic French cuisine / Joseph Donon ; with an introduction by Vyvyan Holland.

2024-05-02T13:51:44Z

by Donon, Joseph.
Call Number ARC 641.5944 DON
Publication Date 1960
Format: Books

Classic Japanese : exquisite and authentic recipes from an elegant cuisine / Masaki Ko.

2024-05-02T13:51:44Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 1998
Format: Books

Kashmiri cuisine : through the ages / Sarla Razdan ; foreword by M.J. Akbar.

2024-05-02T13:51:44Z

by Razdan, Sarla
Call Number ARC 641.59546 RAZ
Publication Date 2011
Format: Books

Grand livre de cuisine : Alain Ducasse's desserts and pastries / Frédéric Robert.

2024-05-02T13:51:44Z

by Robert, Frédéric.
Call Number 641.86 ROB
Publication Date 2002
Format: Books

Cuisine for crowds : a professional approach to cooking for numbers / Felicity Fraser.

2024-05-02T13:51:44Z

by Fraser, Felicity.
Call Number 641.57 FRA
Publication Date 1996
Format: Books

Gluten free traditional Italian cuisine / written & published by Palmira Rigoli & Ellen Nicolaci.

2024-05-02T13:51:44Z

by Rigoli, Palmira
Call Number 641.5631 RIG
Publication Date 2004
Format: Books

The Grand Central Market Cookbook : Cuisine and Culture from Downtown Los Angeles.

2024-05-02T13:51:44Z

by Yellin, Adele.
Call Number 641.5979494
Publication Date 2017
Format: Electronic Resources
Click here to view book

Backpacker Magazine's Campsite Cooking [electronic resource] : Cookware, Cuisine, And Cleaning Up

2024-05-02T13:51:44Z

by Absolon, Molly.
Call Number 641.578
Publication Date 2010
Summary <DIV><DIV><P style=""MARGIN: 0in 0in 0pt"">Perfect for pack or pocket, this book breaks down its subject into the essential topics, providing practical and portable information useful in the field. </DIV></DIV>
Format: Electronic Resources
Click here to view book

Food at Sea [electronic resource] : Shipboard Cuisine from Ancient to Modern Times

2024-05-02T13:51:44Z

by Spalding, Simon.
Call Number 641.5753
Publication Date 2014
Summary <span><span>In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.</span></span>
Format: Electronic Resources
Click here to view book

Au Revoir to All That : The Rise and Fall of French Cuisine.

2024-05-02T13:51:44Z

by Steinberger, Michael.
Call Number 641.300944
Publication Date 2009
Summary A funny, fascinating and passionate look at France: gastronomically, economically and culturally.
Format: Electronic Resources
Click here to view book

Southwest Table [electronic resource] : Traditional Cuisine From Texas, New Mexico, And Arizona

2024-05-02T13:51:44Z

by Dewitt, Dave.
Call Number 641.5979
Publication Date 2011
Summary <DIV>A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest. </DIV>
Format: Electronic Resources
Click here to view book

Essentials of Southern Cooking : Techniques and Flavors of a Classic American Cuisine.

2024-05-02T13:51:44Z

by Fowler, Damon.
Call Number 641.5975
Publication Date 2013
Summary An authentic collection of recipes celebrating Southern traditions.Southern cooking as most people think of it doesn't exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 200 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today's cook. It's an engaging and informative look at the heritage of Southern cuisine.Sampling of recipes:Creamy Chicken Pot PiesSweet Potato CobblerScalloped OystersLowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank SteakShrimp ÉtoufféePecan-Crusted Cat FishButter-Bean and Okra RagoutOld-Fashioned Southern Shortcake.
Format: Electronic Resources
Click here to view book

The Complete 15 Minute Gourmet Vegetarian : Creative Cuisine Made Fast and Fresh.

2024-05-02T13:51:44Z

by Mitchell, Paulette.
Call Number 641.5636
Publication Date 2008
Summary Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort.
Format: Electronic Resources
Click here to view book

Mango & Mint [electronic resource] : Arabian, Indian, and North African Inspired Vegan Cuisine

2024-05-02T13:51:44Z

by Garratt, Nicky.
Call Number TX837
Publication Date 2013
Summary Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save
Format: Electronic Resources
Click here to view book

Miami spice : the new Florida cuisine / Steven Raichlen ; illustrations by Robin Zingone.

2024-05-02T13:51:44Z

by Raichlen, Steven
Call Number ARC 641.59759 RAI
Publication Date 1993
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/93025446-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/93025446-t.html

Cuisine of the sun / Roger Vergé ; edited and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Vergé, Roger, 1930-
Call Number 641.5944 VER
Publication Date 1979
Format: Books

Chinese cooking : the secret of a great cuisine unveiled / Lee To Chun.

2024-05-02T13:51:44Z

by Chun, Lee To.
Call Number 641.5951 CHU
Publication Date 1978
Format: Books

Ma cuisine des saisons / Georges Blanc ; translated and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Blanc, Georges, 1943-
Call Number ARC 641.5944 BAN
Publication Date 1987
Format: Books

Cuisine of the creative : a cookbook / by James Lambeth and Miles James.

2024-05-02T13:51:44Z

by Lambeth, James, 1942-
Call Number 641.5 LAM
Publication Date 1998
Format: Books

Kentucky's Cookbook Heritage : Two Hundred Years of Southern Cuisine and Culture.

2024-05-02T13:51:44Z

by van Willigen, John.
Call Number 641.59769
Publication Date 2014
Format: Electronic Resources
Click here to view book

Taste le tour : regional French cuisine / Gabriel Gat́é, illustrated by Antonia Pesenti.

2024-05-02T13:51:44Z

by Gaté, Gabriel, 1955-
Call Number 641.5944 GAT
Publication Date 2010
Summary Compiled by Gabriel Gat́e with a little help from Philippe Mouchel, this book is a must have for lovers of French cuisine. The recipes have all been tested and written to make cooking French food simple and delicious. Gabriel Gat́e was born in France and trained as a chef there before moving to Australia.
Format: Books

A distant feast : the origins of New Zealand's cuisine / Tony Simpson.

2024-05-02T13:51:44Z

by Simpson, Tony, 1945-
Call Number ARC 641.5993 SIM
Publication Date 2008 1999
Format: Books

Alexandre Dumas' Dictionary of cuisine / translated, abridged, and edited by Louis Colman.

2024-05-02T13:51:44Z

by Dumas, Alexandre, 1802-1870.
Call Number ARC 641.03 DUM
Publication Date 1958
Format: Books

Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

2024-05-02T13:51:44Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Raw : 150 dairy-free and gluten-free vegan recipes / Omid Jaffari, botanical cuisine.

2024-05-02T13:51:44Z

by Jaffari, Omid
Call Number 641.5636 JAF
Publication Date 2015
Summary Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system...The three sections in this book -- Raw Materials, Staples and Recipes -- take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates...The result is clean, delicious, nourishing food that is full of goodness for body and soul...
Format: Books

The essential Thai cookbook : learn the secrets of an exotic cuisine / Kit Chan.

2024-05-02T13:51:44Z

by Chan, Kit.
Call Number ARC 641.59593 CHA
Publication Date 1998
Format: Books

The new spirit of grand' cuisine / by Saul Krieg ; illustrated by Lou Myers.

2024-05-02T13:51:44Z

by Krieg, Saul.
Call Number 641.62 KRI
Publication Date 1971
Format: Books

Cuisine naturelle : the way to better health, longer life and happiness / Anton Mosimann.

2024-05-02T13:51:44Z

by Mosimann, Anton.
Call Number ARC 641.5637 MOS
Publication Date 1985
Format: Books

Hot Thai Kitchen : Demystifying Thai Cuisine with Authentic Recipes to Make at Home.

2024-05-02T13:51:44Z

by Chongchitnant, Pailin.
Call Number 641.59593
Publication Date 2016
Format: Electronic Resources
Click here to view book

Cuisine and culture [electronic resource] : a history of food and people / Linda Civitello.

2024-05-02T13:51:44Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2011
Format: Electronic Resources
Click to View

Mediterranean Small Plates : Boards, Platters, and Spreads from the World's Healthiest Cuisine.

2024-05-02T13:51:44Z

by Wright, Clifford.
Call Number 641.591822
Publication Date 2022
Summary Small-plate dining is a Mediterranean tradition that's become popular throughout the world. Mediterranean Small Plates includes recipes and presentation ideas for appetizers, antipasto, and charcuterie to share with friends and family.
Format: Electronic Resources
Click here to view book

Crossroads [electronic resource] : Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

2024-05-02T13:51:44Z

by Ronnen, Tal.
Call Number 641.5636
Publication Date 2015
Format: Electronic Resources
Click here to view book

Marie Claire cuisine : the ultimate recipe collection / Michele Cranston; photography by Petrina Tinslay.

2024-05-02T13:51:44Z

by Cranston, Michele.
Call Number 641.5 CRA
Publication Date 2011
Summary Marie Claire Cuisine is the ultimate companion for the time-poor home cook who wants light and healthy food that appeals to the eye as well as the palate. Cooking fresh ingredients simply is the essence of Michele Cranston's philosophy, and in this book she equips cooks of every skill level with all the basics from breakfast to dessert.
Format: Books

Critter cuisine / photography by Al Clayton ; text and styling by Mary Ann Clayton.

2024-05-02T13:51:44Z

by Clayton, Al, 1934-
Call Number 641.50207 CLA
Publication Date 1992
Format: Books

Viennese cuisine : the new approach / Peter Grunauer, Andreas Kisler with Donald Flanell Friedman.

2024-05-02T13:51:44Z

by Grunauer, Peter, 1950-
Call Number ARC 641.59436 GRU
Publication Date 1989
Format: Books

The encyclopedia of Cajun & Creole cuisine / John D. Folse ; paintings by George Rodrigue.

2024-05-02T13:51:44Z

by Folse, John D.
Call Number ARC 641.59763 FOL
Publication Date 1983
Format: Books

North : the new Nordic cuisine of Iceland / Gunnar Karl Gíslason and Jody Eddy.

2024-05-02T13:51:44Z

by Gíslason, Gunnar Karl
Call Number 641.594912 GIS
Publication Date 2014
Format: Books

Bound to the Fire : How Virginia's Enslaved Cooks Helped Invent American Cuisine.

2024-05-02T13:51:44Z

by Deetz, Kelley Fanto.
Call Number 641.59296073
Publication Date 2017
Format: Electronic Resources
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American regional cuisine / the Art Institutes ; Michael F. Nenes ; photography by Joe Robbins.

2024-05-02T13:51:44Z

by Nenes, Michael F.
Call Number 641.5973 NEN
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0515/2005019107.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html

Eating history [electronic resource] : thirty turning points in the making of American cuisine

2024-05-02T13:51:44Z

by Smith, Andrew F.
Call Number 641.30973
Publication Date 2009
Summary Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
Format: Electronic Resources
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Tropical cuisine : cooking in Clare's kitchen / Clare Richards ; photographed by Alison George.

2024-05-02T13:51:44Z

by Richards, Clare Katherine, 1967-
Call Number 641.5913 RIC
Publication Date 2010
Format: Books

Modern Japanese cuisine [electronic resource] : food, power and national identity / Katarzyna J. Cwiertka.

2024-05-02T13:51:44Z

by Cwiertka, Katarzyna J., 1968-
Call Number 641.5952
Publication Date 2007 2006
Summary Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll.
Format: Electronic Resources
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A taste of Greece : recipes, cuisine & culture / HRH Princess Tatiana, Diana Farr Louis.

2024-05-02T13:51:44Z

by Griechenland, Tatiana von, author.
Call Number 641.59495 BLA
Publication Date 2016
Summary It fuels our body and nourishes our soul. Shared, it fosters a mysterious sense of intimacy, even among strangers. Universal, it remains unique to each country, an essential element of the cultural heritage that links present and past through traditions and memories. A single bite can transport us both round the world and back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 30 well-known international personalities have chosen to share their favorite local food recipes to give life to their personal connection with this beautiful Mediterranean country and shed light on its multifaceted appeal. Their stories and recipes, illustrated by stunning photos, will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.
Format: Books

Le Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.

2024-05-02T13:51:44Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Castle Cove cuisine : recipes by mothers and friends of the Castle Cove School.

2024-05-02T13:51:44Z

by Castle Cove School (N.S.W.)
Call Number ARC COM 641.599441 CAS
Publication Date 1989 1988 1987 1986 1985
Format: Books

Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.

2024-05-02T13:51:44Z

by Grant, Rosamund.
Call Number 641.596 GRA
Publication Date 1995
Format: Books

The Nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Conran, Caroline
Call Number 641.5944 NOU
Publication Date 1982
Format: Books

Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.

2024-05-02T13:51:44Z

by Domine, Andre.
Call Number 641.302 ORG
Publication Date 1997
Format: Books

Abuela's Plant-Based Kitchen : Vegan Cuisine Inspired by Latin and Caribbean Family Recipes.

2024-05-02T13:51:44Z

by Salinari, Karla.
Call Number 641.56362
Publication Date 2023
Format: Electronic Resources
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The Blossom Cookbook : Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine.

2024-05-02T13:51:44Z

by Seri, Ronen.
Call Number 641.5636
Publication Date 2017
Format: Electronic Resources
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Authentic Polish Cooking : 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine.

2024-05-02T13:51:44Z

by Dworak, Marianna.
Call Number 641.59438
Publication Date 2016
Summary Polish cuisine is hearty and filling, and though some may think the Polish diet is all meat and potatoes, that is far from the truth. With its rich soups, innumerable salads and side dishes, tasty fish and vegetarian meals, colorful and delectable desserts, and yes, meat and potato fare, this cuisine consists of a wide variety of dishes incorporating a broad selection of cultural and regional influences that will have you licking your lips. Organized by course, this cookbook features more than one hundred recipes, including beet soup, cucumber salad, potato pancakes, Hunter's Stew, pork and rice stuffed cabbage leaves, traditional "babka" cake, and of course, pierogies! Numerous recipes for veal, chicken, kielbasa sausage, pork, and beef dishes make this a great and thorough cookbook that is a fantastic addition to any kitchen. With easy-to-follow instructions for simple as well as more intricate dishes, a section on traditional holiday meals, estimated cooking times, and suggestions for healthy ingredient substitutions, this cookbook will teach anyone how to cook delicious Polish food. For those wishing to re-create their grandmother's favorite recipe, or those wanting to experience a new cuisine, Authentic Polish Cooking will bring a bit of Eastern Europe to your home. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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A taste of Australia : authentic Australian cuisine / Joy Ross with assistance from Alistair Punshon.

2024-05-02T13:51:44Z

by Ross, Joy, 1944-
Call Number 641.5994 ROS
Publication Date 1995
Format: Books

L'invention de cuisine [digital videorecording] = Inventing cuisine / Olivier Roellinger ;film by Paul Lacoste.

2024-05-02T13:51:44Z

by Roellinger, Olivier, 1955-
Call Number DVD 641.5944 ROE
Publication Date 2003
Summary Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine / Pascal Barbot ; film by Paul Lacoste.

2024-05-02T13:51:44Z

by Barbot, Pascal, 1972-
Call Number DVD 641.5944 BAR
Publication Date 2009
Summary When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Format: Books

Hawai'i Regional Cuisine : The Food Movement That Changed the Way Hawai'i Eats.

2024-05-02T13:51:44Z

by Yamashita, Samuel Hideo.
Call Number 641.59969
Publication Date 2019
Format: Electronic Resources
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Oishinbo, a la carte. Japanese cuisine / story by Tetsu Kariya ; art by Akira Hanasaki.

2024-05-02T13:51:44Z

by Kariya, Tetsu, 1941-
Call Number 741.5952 KAR
Publication Date 2009
Summary "As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissioned the creation of the 'Ultimate Menu,' a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shirō, an inveterate cynic who possesses zero initiative--but also an incredibly refined palate and an encyclopedic knowledge of food..."--cover flap.
Format: Books

Nikkei cuisine : Japanese food the South American way / Luiz Hara ; photography by Lisa Linder.

2024-05-02T13:51:44Z

by Hara, Luiz, author.
Call Number 641.5952 HAR
Publication Date 2015
Summary NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format: Books

Breakfast at O'Rourke's [electronic resource] : New Cuisine from a Classic American Diner

2024-05-02T13:51:44Z

by O'Rourke, Brian.
Call Number 641.5973
Publication Date 2015
Summary Gourmet American recipes with Irish roots
Format: Electronic Resources
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Italian cuisine : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

2024-05-02T13:51:44Z

by Capatti, Alberto, 1944-
Call Number 641.594509 21
Publication Date 2003
Summary This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Format: Electronic Resources
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Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

2024-05-02T13:51:44Z

by Geczy, Adam, author.
Call Number 746.92 23
Publication Date 2022 2021
Summary "For hundreds of years consumers and scholars alike have acknowledged that food is affected by the same rapid shifts in taste as clothing; just like fashion, food is consumed and sold as a fashionable commodity. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored - until now. In Gastrofashion from Haute Cuisine to Haute Couture, Geczy and Karaminas trace this food/fashion relationship back to the Middle Ages when consumer behaviours were perceived to reflect social status and propriety. Through surprising case studies, the authors demonstrate that the body is the common thread linking fashion and foods as the site on which fashionability is expressed. They explore the origins of the current appeal of linking fashion and food in the spectacles of world exhibitions, and the way in which the fashion and food industries have collaborated in installations such as the Armani restaurant and the Gucci cafë, in multipurpose retail environments and in runway installations such as Chanel's A/W 2014 supermarket. Powerful in related ways, food and fashion are increasingly marketed in tandem to reinforce each object's capitalist power"--
Format: Electronic Resources
Abstract with links to full text

The Unexpected Cajun Kitchen : Classic Cuisine with a Twist of Farm-To-Table Freshness.

2024-05-02T13:51:44Z

by Chatagnier, Leigh Ann.
Call Number 641.59762999999998
Publication Date 2016
Summary Bring the Big Easy home with these seventy original recipes! You don't have to live in Cajun country to enjoy some of your favorite foods from Louisiana! The Unexpected Cajun Kitchen is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. These recipes have a touch of nostalgia while using fresh, locally grown ingredients native to Louisiana--but can be found anywhere, if you know where to look. The dishes are interesting and easy enough for anyone to make at home. Whether you are a beginner in the kitchen, or an old pro, you will love whipping up new takes on the Cajun tradition. Divided into fun, modern chapters such as Small Bites, Date Night, and Happy Hour, recipes include: Andouille sausage breakfast pizza with fried eggs Spiced pork burgers with remoulade mayonnaise Muffuletta sliders Pecan praline cinnamon rolls Peach & bourbon sweet iced tea A fusion of deconstructed Cajun delicacies and traditional flavors, The Unexpected Cajun Kitchen is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.
Format: Electronic Resources
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The gourmet's host : the role of classic cuisine and service in restaurant management.

2024-05-02T13:51:44Z

by Huebener, Paul O. 1910-
Call Number ARC 642.6 HUE
Publication Date 1961
Format: Books

The nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.

2024-05-02T13:51:44Z

by Troisgros, Jean, 1926-1983.
Call Number ARC 641.594452 TRO
Publication Date 1980
Format: Books

Eat Istanbul : a journey to the heart of Turkish cuisine / Andy Harris & David Loftus.

2024-05-02T13:51:44Z

by Harris, Andy (Writer on food and travel), author.
Call Number 641.594961 HAR
Publication Date 2014
Summary In this breathtaking new book, intrepid food and travel writer Andy Harris and photographer David Loftus reveal the wonderful tastes and exotic allure of Istanbul, one of the world's most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the intriguing food of the city.
Format: Books

The complete wholefood cuisine : 1300 delicious vegetarian recipes from snacks togourmet / Nikki and David Goldbeck

2024-05-02T13:51:44Z

by Goldbeck, Nikki
Call Number 641.5636 GOL
Publication Date 1984
Format: Books

The nouvelle cuisine of Jean and P. Troisgros / edited by and adapted by C. Conran

2024-05-02T13:51:44Z

by Troisgros, Jean
Call Number 641.5944 NOU
Publication Date 1980
Format: Books

Keys cuisine : flavors of the Florida Keys / Linda Gassenheimer ; with a foreword by Jacques Pépin.

2024-05-02T13:51:44Z

by Gassenheimer, Linda
Call Number 641.5975941 GAS
Publication Date 1991
Format: Books

The flavours of France : fabulous vegetarian cuisine for every occasion / Jean Conil and Fay Franklin.

2024-05-02T13:51:44Z

by Conil, Jean.
Call Number ARC STA 641.5636 CON
Publication Date 1995
Format: Books

The Cajun Vegan Cookbook : A Modern Guide to Classic Cajun Cooking and Southern-Inspired Cuisine.

2024-05-02T13:51:44Z

by Lilleth, Krimsey.
Call Number 641.56362
Publication Date 2021
Format: Electronic Resources
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The New Orleans Kitchen : Classic Recipes and Modern Techniques for an Unrivaled Cuisine [a Cookbook].

2024-05-02T13:51:44Z

by Devillier, Justin.
Call Number 641.5976335
Publication Date 2019
Format: Electronic Resources
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Espresso : culture & cuisine / by Karl Petzke and Sara Slavin ; photography, Karl Petzke ; text, Carolyn Miller.

2024-05-02T13:51:44Z

by Petzke, Karl
Call Number ARC 641.6373 PET
Publication Date 1994
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/93025397-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0737/93025397-b.html

Falafel Nation [electronic resource] : Cuisine and the Making of National Identity in Israel / Yael Raviv.

2024-05-02T13:51:44Z

by Raviv, Yael.
Call Number 641.595694 RAV
Publication Date 2015
Format: Electronic Resources
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Urban Vegan [electronic resource] : 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine

2024-05-02T13:51:44Z

by Balcavage, Dynise.
Call Number 641.5636
Publication Date 2009
Summary <DIV>Over 250 recipes organized by themes including cafe culture, breakfast at the diner, lunch cart, urban garden, haute cuisine, "just desserts," and happy hour. At-a-glance icons signify which recipes are low-fat, fast, omnivore-friendly, kid-friendly, and frugal. Also included are essential tips covering vegan cuisine, an overview of the vegan pantry, and numerous menu ideas that will please even the staunchest omnivores!<BR><BR><BR></DIV>
Format: Electronic Resources
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Sarogini's Sri Lanka food : Asia's undiscovered cuisine / Sarogini Kamalanathan ; photography by Craig Kinder.

2024-05-02T13:51:44Z

by Kamalanathan, Sarogini, author.
Call Number 641.595493 KAM
Publication Date 2013
Format: Books

Le répertoire de la cuisine / L.Saulnier ; translated from original French edition by E.Brunet.

2024-05-02T13:51:44Z

by Saulnier, L. (Louis)
Call Number ARC 641.5944 SAU
Publication Date 1952
Format: Books

From cuts to cuisine: a professional's guide to Australian lamb/ by Meat & Livestock Australia.

2024-05-02T13:51:44Z

by Meat & Livestock Australia
Call Number ARC ADV 641.36 FRO
Format: Books