Search Results for Cuisine - Narrowed by: 1:E-BOOK

Legendary Cuisine.

2024-05-17T16:37:00Z

by de Toulouse, Jean-Claude.
Call Number 641.5
Publication Date 2014
Format: Electronic Resources
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Essential Turkish Cuisine.

2024-05-17T16:37:00Z

by Akin, Engin.
Call Number 641.59561
Publication Date 2015
Format: Electronic Resources
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Simca's Cuisine.

2024-05-17T16:37:00Z

by Beck, Simone.
Call Number 641.5944
Publication Date 2013
Format: Electronic Resources
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New Beijing Cuisine.

2024-05-17T16:37:00Z

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.
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Veganissimo : Italian Vegan Cuisine.

2024-05-17T16:37:00Z

by Roussel, Angelique.
Call Number 641.56362
Publication Date 2019
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Ripailles : Traditional French Cuisine.

2024-05-17T16:37:00Z

by Reynaud, Stéphane.
Call Number 641.5944
Publication Date 2015
Summary Classic French recipes, in Stephane Reynaud's inimitable style.
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Vietnamese Cuisine in New Orleans.

2024-05-17T16:37:00Z

by Pfefferle, Suzanne.
Call Number 641.59596999999997
Publication Date 2014
Format: Electronic Resources
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Mexican-American cuisine [electronic resource].

2024-05-17T16:37:00Z

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.
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Classic Palestinian Cuisine [electronic resource].

2024-05-17T16:37:00Z

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.
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Korean Cuisine : An Illustrated History.

2024-05-17T16:37:00Z

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.
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A New Napa Cuisine : [a Cookbook].

2024-05-17T16:37:00Z

by Kostow, Christopher.
Call Number 641.579419
Publication Date 2014
Format: Electronic Resources
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Cortadito : Wanderings Through Cuba's Cuisine.

2024-05-17T16:37:00Z

by Fernández, Enrique.
Call Number 641.597291
Publication Date 2018
Format: Electronic Resources
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Cooking Great Cuisine with a Chef.

2024-05-17T16:37:00Z

by Stoltman, Joan.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
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LaBelle Cuisine : Recipes to Sing About.

2024-05-17T16:37:00Z

by LaBelle, Patti.
Call Number 641.5973
Publication Date 2021
Format: Electronic Resources
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Sepia : The Cuisine of Martin Benn.

2024-05-17T16:37:00Z

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.
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Traditional High Andean Cuisine [electronic resource].

2024-05-17T16:37:00Z

by Mikuy, A.
Call Number XX(156166.1)
Publication Date 2013
Format: Electronic Resources
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The Cuban Kitchen : Cuisine: a Cookbook.

2024-05-17T16:37:00Z

by Roque, Raquel Rabade.
Call Number 641.59729100000004
Publication Date 2011
Format: Electronic Resources
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The Bloomsbury Handbook of Indian Cuisine.

2024-05-17T16:37:00Z

by Sen, Colleen Taylor.
Call Number 641.5954
Publication Date 2023
Format: Electronic Resources
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Corn Dance : Inspired First American Cuisine.

2024-05-17T16:37:00Z

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.
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Myanmar : cuisine, culture & customs / Mohana Gill.

2024-05-17T16:37:00Z

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.
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Red or Green : New Mexico Cuisine.

2024-05-17T16:37:00Z

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.
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The Fundamental Techniques of Classic Cuisine.

2024-05-17T16:37:00Z

by French Culinary Institute, French Culinary.
Call Number 641.5944
Publication Date 2007
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Vij's : Elegant and Inspired Indian Cuisine.

2024-05-17T16:37:00Z

by Meeru.
Call Number 641.5954
Publication Date 2012
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Spice Kitchen : Healthy Latin and Caribbean Cuisine.

2024-05-17T16:37:00Z

by Fox, Ariel.
Call Number 641.598
Publication Date 2022
Format: Electronic Resources
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Canyon Ranch : Indulgently Healthy Cuisine: a Cookbook.

2024-05-17T16:37:00Z

by Uehlein, Scott.
Call Number 641.5636
Publication Date 2009
Format: Electronic Resources
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Madison Food : A History of Capital Cuisine.

2024-05-17T16:37:00Z

by Fromm, Nichole.
Call Number 647.95775830000002
Publication Date 2015
Format: Electronic Resources
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The Fundamental Techniques of Classic Italian Cuisine.

2024-05-17T16:37:00Z

by Casella, Cesare.
Call Number 641.5945
Publication Date 2012
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Cuisine Niçoise : Recipes from a Mediterranean Kitchen.

2024-05-17T16:37:00Z

by Médecin, Jacques.
Call Number XX(311705.1)
Publication Date 2016
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Bountiful Empire : A History of Ottoman Cuisine.

2024-05-17T16:37:00Z

by Isin, Priscilla Mary.
Call Number 394.1209561
Publication Date 2018
Format: Electronic Resources
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California Cuisine and Just Food [electronic resource].

2024-05-17T16:37:00Z

by Fairfax, Sally K.
Call Number 394.12
Publication Date 2012
Format: Electronic Resources
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Campfire Cuisine : Gourmet Recipes for the Great Outdoors.

2024-05-17T16:37:00Z

by Donovan, Robin.
Call Number 641.5782
Publication Date 2013
Format: Electronic Resources
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Nosh : Plant-Forward Recipes Celebrating Modern Jewish Cuisine.

2024-05-17T16:37:00Z

by Siva, Micah.
Call Number 641.5676
Publication Date 2024
Format: Electronic Resources
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Everyday French Cooking : Modern French Cuisine Made Simple.

2024-05-17T16:37:00Z

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.
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Eight Flavors : The Untold Story of American Cuisine.

2024-05-17T16:37:00Z

by Lohman, Sarah.
Call Number 641.5973
Publication Date 2016
Format: Electronic Resources
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Milwaukee Food : A History of Cream City Cuisine.

2024-05-17T16:37:00Z

by Fredrich, Lori.
Call Number 647.9577595
Publication Date 2015
Format: Electronic Resources
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Nikkei Cuisine : Japanese Food the South American Way.

2024-05-17T16:37:00Z

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.
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Cincinnati Food : A History of Queen City Cuisine.

2024-05-17T16:37:00Z

by Campbell, Polly.
Call Number 641.300977178
Publication Date 2020
Format: Electronic Resources
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Asheville Food : A History of High Country Cuisine.

2024-05-17T16:37:00Z

by McDaniel, Rick.
Call Number 641.5975688
Publication Date 2013
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Cuisine du Moi : The Heart of My Passion.

2024-05-17T16:37:00Z

by Canardeaux, Gavin.
Call Number 641.5
Publication Date 2008
Summary True stories and original recipes from the world's most authentic chef.
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Historic Austin Restaurants : Capital Cuisine through the Generations.

2024-05-17T16:37:00Z

by Haupt, Melanie.
Call Number 647.9576431
Publication Date 2013
Format: Electronic Resources
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La Cuisine Creole : A Collection of Culinary Recipes.

2024-05-17T16:37:00Z

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.
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Catalan Cuisine : Europe's Last Great Culinary Secret.

2024-05-17T16:37:00Z

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.
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Kosher Cuisine For a New Generation [electronic resource].

2024-05-17T16:37:00Z

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
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The French Chef Handbook : La Cuisine de Reference.

2024-05-17T16:37:00Z

by Maincent-Morel, Michel.
Call Number 641.5944
Publication Date 2020
Format: Electronic Resources
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Qmin : A Fresh New Approach to Indian Cuisine.

2024-05-17T16:37:00Z

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.
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Making Levantine Cuisine : Modern Foodways of the Eastern Mediterranean.

2024-05-17T16:37:00Z

by Gaul, Anny.
Call Number 641.5956
Publication Date 2022
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Simple Indian : The Fresh Tastes of Indian's Cuisine.

2024-05-17T16:37:00Z

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.
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Aromas of Aleppo : The Legendary Cuisine of Syrian Jews.

2024-05-17T16:37:00Z

by Dweck, Poopa.
Call Number 641.5676095691
Publication Date 2007
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The Culinary Crescent : A History of Middle Eastern Cuisine.

2024-05-17T16:37:00Z

by Heine, Peter.
Call Number 641.5956
Publication Date 2018
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Modern Native Feasts [electronic resource] : Healthy, Innovative, Sustainable Cuisine

2024-05-17T16:37:00Z

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
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A Feast for All Seasons : Traditional Native Peoples' Cuisine.

2024-05-17T16:37:00Z

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.
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The Art of Parsi Cooking : Reviving an Ancient Cuisine.

2024-05-17T16:37:00Z

by Mavalvala, Niloufer.
Call Number 641.59
Publication Date 2016
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Jon Bonnell's Waters [electronic resource] : Fine Coastal Cuisine

2024-05-17T16:37:00Z

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
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Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Gíslason, Gunnar Karl.
Call Number 641.594912
Publication Date 2014
Format: Electronic Resources
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New Mexico Cuisine : Recipes from the Land of Enchantment.

2024-05-17T16:37:00Z

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.
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Classic Lebanese Cuisine : 170 Fresh and Healthy Mediterranean Favorites.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Hinton, Marc.
Call Number 641.59795
Publication Date 2013
Format: Electronic Resources
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The Science of Thai Cuisine : Chemical Properties and Sensory Attributes.

2024-05-17T16:37:00Z

by Sinsawasdi, Valeeratana K.
Call Number 664.072
Publication Date 2022
Format: Electronic Resources
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The German-Jewish Cookbook : Recipes and History of a Cuisine.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Glueck, Rachel.
Call Number 641.5972
Publication Date 2020
Format: Electronic Resources
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The Sizzling History of Miami Cuisine : Cortaditos, Stone Crabs and Empanadas.

2024-05-17T16:37:00Z

by Baca, Mandy.
Call Number 641.59759381
Publication Date 2013
Format: Electronic Resources
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The Complete 15 Minute Gourmet : Creative Cuisine Made Fast and Fresh.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Shields, David S.
Call Number 641.5975
Publication Date 2015
Format: Electronic Resources
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Balinese Food [electronic resource] : The Traditional Cuisine & Food Culture of Bali

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Bratovž, Janez.
Call Number 641.594973
Publication Date 2021
Format: Electronic Resources
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The Grand Central Market Cookbook : Cuisine and Culture from Downtown Los Angeles.

2024-05-17T16:37:00Z

by Yellin, Adele.
Call Number 641.5979494
Publication Date 2017
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Backpacker Magazine's Campsite Cooking [electronic resource] : Cookware, Cuisine, And Cleaning Up

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Steinberger, Michael.
Call Number 641.300944
Publication Date 2009
Summary A funny, fascinating and passionate look at France: gastronomically, economically and culturally.
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Southwest Table [electronic resource] : Traditional Cuisine From Texas, New Mexico, And Arizona

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by van Willigen, John.
Call Number 641.59769
Publication Date 2014
Format: Electronic Resources
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Hot Thai Kitchen : Demystifying Thai Cuisine with Authentic Recipes to Make at Home.

2024-05-17T16:37:00Z

by Chongchitnant, Pailin.
Call Number 641.59593
Publication Date 2016
Format: Electronic Resources
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Cuisine and culture [electronic resource] : a history of food and people / Linda Civitello.

2024-05-17T16:37:00Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2011
Format: Electronic Resources
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Mediterranean Small Plates : Boards, Platters, and Spreads from the World's Healthiest Cuisine.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Ronnen, Tal.
Call Number 641.5636
Publication Date 2015
Format: Electronic Resources
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Bound to the Fire : How Virginia's Enslaved Cooks Helped Invent American Cuisine.

2024-05-17T16:37:00Z

by Deetz, Kelley Fanto.
Call Number 641.59296073
Publication Date 2017
Format: Electronic Resources
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Eating history [electronic resource] : thirty turning points in the making of American cuisine

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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.

2024-05-17T16:37:00Z

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.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Yamashita, Samuel Hideo.
Call Number 641.59969
Publication Date 2019
Format: Electronic Resources
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Breakfast at O'Rourke's [electronic resource] : New Cuisine from a Classic American Diner

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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.
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Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

by Devillier, Justin.
Call Number 641.5976335
Publication Date 2019
Format: Electronic Resources
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Falafel Nation [electronic resource] : Cuisine and the Making of National Identity in Israel / Yael Raviv.

2024-05-17T16:37:00Z

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

2024-05-17T16:37:00Z

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>
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Hearthside Cooking [electronic resource] : Early American Southern Cuisine Updated for Today's Hearth and Cookstove

2024-05-17T16:37:00Z

by Crump, Nancy Carter.
Call Number 641.5975
Publication Date 2008
Summary First published in 1986, Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. It contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides the original recipe, followed by two sets of instructions--one for preparation over the open fire and a second making use of modern kitchen appliances. Crump also includes information about the men and women who wrote the original recipes, which she discovered by scouring old Virginia cookbooks
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Culinary creation [electronic resource] : an introduction to foodservice and world cuisine / by James L. Morgan.

2024-05-17T16:37:00Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Electronic Resources
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Traditional Cuisine of the Ryukyu Islands : 英文版：大琉球料理帖.

2024-05-17T16:37:00Z

by 高木凛⍸〱㬡並砳ㄱ℣⅜⅌ℵ℺℣✼䕇椥椥椥☣㌰〻訳⍸〱㬛䈮
Call Number XX(306777.1)
Publication Date 2020
Summary In recent decades, Okinawan cuisine has earned a place in the Japanese food scene due to its healthy diet. The recipes are the results of wisdom passed down through generations on the southern islands. Little is known, however, that their roots can be traced back to a nineteenth century guidebook on diet therapy which was written by a renowned doctor.Tokashiki Pechin Tsukan was the chief physician to the king of the Ryukyu Kingdom, as the islands were known for five centuries before they became Okinawa. Tsukan penned Gozen honzo in 1832, which can be directly translated as "medicinal foods placed on a tray and served to the king." From grains and vegetables to meat and fish, he took up 300 traditional Ryukyu foodstuffs, explaining their medicinal effects, the preparations required, and their effective combinations.This modern version of the Gozen honzo unveils the knowledge it contains, covering 60 ingredients and 70 recipes from the text to reproduce the various delicacies. The exceptional pictures radiate the richness of the dishes, and the additional commentary on culture provides deep insight into how people lived on the islands. This reading experience will lead you to understand that the Okinawan saying "food is kusuimun (medicine)" is truly so.食はクスイムン（薬物）」の心をいただきます。これぞ、沖縄の伝統料理！琉球王朝時代の食医学書⍸〰㬭礡瀡椡砦砳う椤ℸ椤Å☣䙆㘻⍸䘱㭩両搡甡㔦硆ㄷ☣䙆〻の料理を再現。これまでの琉球料理への認識を新たにする、料理本の誕生。.
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Xi'an Famous Foods : The Cuisine of Western China, from New York's Favorite Noodle Shop.

2024-05-17T16:37:00Z

by Wang, Jason.
Call Number 641.59513
Publication Date 2020
Format: Electronic Resources
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In Cod We Trust [electronic resource] : From Sea to Shore, the Celebrated Cuisine of Coastal Massachusetts

2024-05-17T16:37:00Z

by Atwood, Heather.
Call Number 641.5974
Publication Date 2015
Summary When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home. Cultures--including, Sicilian, Portuguese, Finnish, and Irish--that fished and worked the granite quarries there a century ago were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. In Cod We Trust features over 175 recipes that celebrate the area's unique p
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The Metamorphosis of Greek Cuisine : An Ethnography of Deli Foods, Restaurant Smells and Foodways of Crisis.

2024-05-17T16:37:00Z

by Papacharalampous, Nafsika.
Call Number 394.120949512
Publication Date 2023
Format: Electronic Resources
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The Bloomsbury handbook of Indian cuisine / edited by Colleen Taylor Sen, Sourish Bhattacharyya, and Helen Saberi.

2024-05-17T16:37:00Z

by Bhattacharyya, Sourish, editor.
Call Number XX(307328.1)
Publication Date 2023
Summary This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
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New Native American Cuisine [electronic resource] : Five-Star Recipes from the Chefs of Arizona''s Kai Restaurant

2024-05-17T16:37:00Z

by Betancourt, Marian.
Call Number 641.59791
Publication Date 2009
Summary <DIV><i>The New Native American Cuisine</i> is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts-from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.</div>
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Charlie Trotter [electronic resource] : How One Superstar Chef and His Iconic Chicago Restaurant Helped Revolutionize American Cuisine

2024-05-17T16:37:00Z

by Staff, Chicago Tribune.
Call Number 641.5
Publication Date 2012
Summary Now updated through late August 2012: A fast-paced biography chronicling the rise of Charlie Trotter and his eponymous Chicago-based restaurant, his 20-plus year reign atop the city's fine dining scene, and his restaurant's August 2012 closing, as told by the Chicago Tribune journalists who were there from the beginning.
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The Get 'Em Girls' Guide to the Power of Cuisine : Perfect Recipes for Spicing up Your Love Life.

2024-05-17T16:37:00Z

by Bridgers, Shakara.
Call Number 641.5975
Publication Date 2008
Format: Electronic Resources
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American History Through a Whiskey Glass : How Distilled Spirits, Domestic Cuisine, and Popular Music Helped Shape a Nation.

2024-05-17T16:37:00Z

by Cooper, Harris.
Call Number 641.2520973
Publication Date 2021
Format: Electronic Resources
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At the Table of Power : Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality.

2024-05-17T16:37:00Z

by Spivey, Diane M., 1949-, author.
Call Number 641.5975 SPI
Publication Date 2022
Summary At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible--until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
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The Foothills Cuisine of Blackberry Farm : Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors : a Cookbook.

2024-05-17T16:37:00Z

by Beall, Sam.
Call Number 641.5975
Publication Date 2012
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La cocina mexicana [electronic resource] : many cultures, one cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza.

2024-05-17T16:37:00Z

by Tausend, Marilyn.
Call Number 641.5972 23
Publication Date 2012
Summary After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the p.
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Culture of the fork [electronic resource] : a brief history of everyday food and haute cuisine in Europe / Giovanni Rebora

2024-05-17T16:37:00Z

by Rebora, Giovanni
Call Number 394.1094 REB
Publication Date 2010
Summary The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed.
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The land of the five flavors : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis.

2024-05-17T16:37:00Z

by Höllmann, Thomas O.
Call Number 641.5951 HOL
Publication Date 2014
Format: Electronic Resources
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Little Saigon cookbook : Vietnamese cuisine and culture in Southern California's Little Saigon / Ann Le ; with photographs by Julie Fay.

2024-05-17T16:37:00Z

by Le, Ann, author.
Call Number 641.59597 LE
Publication Date 2011
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Midwestern Food : A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes.

2024-05-17T16:37:00Z

by Fehribach, Paul.
Call Number 641.5977
Publication Date 2023
Format: Electronic Resources
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Lidia's Mastering the Art of Italian Cuisine : Everything You Need to Know to Be a Great Italian Cook: a Cookbook.

2024-05-17T16:37:00Z

by Bastianich, Lidia Matticchio.
Call Number 641.5945
Publication Date 2015
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Ceramics, Cuisine and Culture : the archaeology and science of kitchen pottery in the ancient Mediterranean world / edited by Michela Spataro and Alexandra Villing.

2024-05-17T16:37:00Z

by Spataro, Michela, editor.
Call Number 937 23
Publication Date 2015
Summary "The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socio-economic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian 'technomic' category and embracing a wider view, linking processualism, ceramic-ecology, behavioural schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence"--Publisher's information.
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Traditional and Modern Japanese Soy Foods [electronic resource] : Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

2024-05-17T16:37:00Z

by Ohyama, Takuji.
Call Number 641.303
Publication Date 2013
Summary In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean
Format: Electronic Resources
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Great Chefs Cook at Barbara-Jo's [electronic resource].

2024-05-17T16:37:00Z

by MacIntosh, Barbara-Jo.
Call Number 641.5
Publication Date 2009
Summary Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo's Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who's who of international culinary achievement.Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meal
Format: Electronic Resources
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At the Table : Food and Family around the World.

2024-05-17T16:37:00Z

by Albala, Ken, 1964-
Call Number 394.12 23
Publication Date 2016 30
Summary This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1198587

Heritage Cuisines : Traditions, identities and tourism.

2024-05-17T16:37:00Z

by Timothy, Dallen J., author.
Call Number 641.592
Publication Date 2015
Format: Electronic Resources
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The Edible Atlas : Around the World in Thirty-Nine Cuisines.

2024-05-17T16:37:00Z

by Holland, Mina.
Call Number 641.59
Publication Date 2014
Format: Electronic Resources
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Pairing Wine and Food [electronic resource] : A Handbook for All Cuisines

2024-05-17T16:37:00Z

by Johnson-Bell, L. J.
Call Number 641.22
Publication Date 2012
Summary <span><span style=""padding:0pt 0pt 0pt 0pt;""><span>An authoritative guide that addresses not only the concepts of wine and food pairings in the context of modern cuisine, but also offers comprehensive, specific food-and-wine pairings, and a reverse index of foods that go with specific wines. </span></span></span>
Format: Electronic Resources
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The ethnic food lover''s companion [electronic resource] : a sourcebook for understanding the cuisines of the world / Eve Zibart.

2024-05-17T16:37:00Z

by Zibart, Eve
Call Number 641.59 ZIB
Publication Date 2010
Summary Nowhere is America''s rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it''s Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover''s Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of ea
Format: Electronic Resources
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Malta : Mediterranean Recipes from the Islands.

2024-05-17T16:37:00Z

by Bajada, Simon.
Call Number 641.594585
Publication Date 2023
Summary Discover the delicious Mediterranean cuisine of Malta with over 65 recipes in this beautifully photographed cookbook.
Format: Electronic Resources
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Comida Cubana : A Cuban Culinary Journey.

2024-05-17T16:37:00Z

by Kriebel, Marcella.
Call Number 641.597291
Publication Date 2017
Summary Explore the recipes and stories behind the vibrant cuisine of Cuba in this beautiful, fully-illustrated cookbook.
Format: Electronic Resources
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Zahav : A World of Israeli Cooking.

2024-05-17T16:37:00Z

by Solomonov, Michael.
Call Number 641.595694
Publication Date 2015
Summary The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Format: Electronic Resources
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Stefano Manfredi's Italian Food : Over 500 Italian Recipes from the Traditional to the Modern and from the North to the South.

2024-05-17T16:37:00Z

by Manfredi, Stefano.
Call Number 641.594509
Publication Date 2013
Summary Regional Italian cuisine from an award-winning chef.
Format: Electronic Resources
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Eating Out - By Staying In : A Culinary Canter Through The Cuisines of Twelve Countries.

2024-05-17T16:37:00Z

by Taylor, Keith.
Call Number 641.59939999999995
Publication Date 2014
Summary This entertaining and humourous book is laid out in twelve country chapters - each chapter detailing recipes and suggesting menus, from that country, thus effectively giving you a choice of twelve ethnic restaurants to imitate. The countries are: Great Britain, France, Italy, Spain, Morocco, Greece, Turkey, Goa, India, Thailand, China and North America. Within each chapter are detailed recipes using that country's local ingredients, allowing the choice to construct a one, two or three course ethnic meal - Firstly a soup and starter, then a choice between fish or shellfish in a seafood section. For the main course choice recipes are provided using the following as their dominant ingredient: Beef, Lamb, and Pork (where permitted) Chicken, Game, Offal and a Veggie option. Finally a pudding recipe is offered. Penned by a retired grumpy Old Man as a guide for fellow harassed males allowing them to transport and manufacture their favorite cuisine to their own dining room - instead of...
Format: Electronic Resources
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Chinese Homestyle : Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More.

2024-05-17T16:37:00Z

by Zhu, Maggie.
Call Number XX(307165.1)
Publication Date 2022
Summary Chinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.
Format: Electronic Resources
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Vegan Recipes from Spain.

2024-05-17T16:37:00Z

by Baró, Gonzalo.
Call Number 641.5636
Publication Date 2018
Format: Electronic Resources
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Turkey : Recipes and Tales from the Road.

2024-05-17T16:37:00Z

by Kitchen, Leanne, author.
Call Number 641.59561 KIT
Publication Date 2011
Summary A travelogue capturing the stunning beauty of Turkey as well as a sumptuous cookbook featuring the best of the country's cuisine.
Format: Electronic Resources
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The Italian Slow Cooker : 125 Easy Recipes for the Electric Slow Cooker.

2024-05-17T16:37:00Z

by Scicolone, Michele.
Call Number 641.5884
Publication Date 2010
Summary America's favorite cooking method, the slow cooker, applied to America's most popular cuisine, by an award-winning authority on Italy.
Format: Electronic Resources
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Salt of the Earth : Secrets and Stories from a Greek Kitchen.

2024-05-17T16:37:00Z

by Doriti, Carolina.
Call Number 641.59495
Publication Date 2023
Format: Electronic Resources
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Atsuko's Japanese Kitchen : Home-Cooked Comfort Food Made Simple.

2024-05-17T16:37:00Z

by Ikeda, Atsuko.
Call Number 641.5952
Publication Date 2019
Format: Electronic Resources
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The Seven Culinary Wonders of the World : A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato.

2024-05-17T16:37:00Z

by Linford, Jenny, author.
Call Number 641.308 LIN
Publication Date 2018
Summary This book looks at the seven most important ingredients in world cuisine: rice, salt, honey, pork, tomato, chilli and cacao.
Format: Electronic Resources
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Cook Yourself Happy : The Danish Way.

2024-05-17T16:37:00Z

by Fleming, Caroline.
Call Number 641.59489
Publication Date 2017
Summary Cook Yourself Happy is a beautifully illustrated cookbook with over 100 delicious Danish recipes. This cookbook promotes the best of Danish cuisine, presenting a mouth-watering selection of authentic, traditional Danish recipes, which have been handed down through the generations.
Format: Electronic Resources
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Tuscany : Simple Meals and Fabulous Feasts from Italy.

2024-05-17T16:37:00Z

by Caldesi, Katie.
Call Number 641.59455
Publication Date 2018
Summary An exquisite book, set to become the bible on Tuscan cuisine.
Format: Electronic Resources
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An Ozark Culinary History.

2024-05-17T16:37:00Z

by Rowe, Erin.
Call Number 641.5
Publication Date 2017
Format: Electronic Resources
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Catalonia : Recipes from Barcelona and Beyond.

2024-05-17T16:37:00Z

by Pizarro, José.
Call Number 641.59467
Publication Date 2017
Summary A companion volume to the bestseller Basque, this is the category-killer book on the cuisine of Barcelona and the surrounding region.
Format: Electronic Resources
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Chef Daniel Bruce Simply New England : Seasonal Recipes That Celebrate Land and Sea.

2024-05-17T16:37:00Z

by Bruce, Daniel.
Call Number 641.5974
Publication Date 2013
Summary Top chef Daniel Bruce presents delicious, fresh, contemporary New England cuisine through 125 delectable go-to recipes for the home cook.
Format: Electronic Resources
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The Essential Cuisines of Mexico : A Cookbook.

2024-05-17T16:37:00Z

by Kennedy, Diana.
Call Number 641.5972
Publication Date 2014
Format: Electronic Resources
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The Original Lebanese Cookbook.

2024-05-17T16:37:00Z

by Anthony, Dawn.
Call Number 641.59569199999999
Publication Date 2013
Summary The original and best Lebanese cookbook is back in a beautiful new edition.
Format: Electronic Resources
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New World Provence [electronic resource] : Modern French Cooking for Friends and Family

2024-05-17T16:37:00Z

by Quaglia, Alessandra.
Call Number 641.5944
Publication Date 2007
Summary Fabulous, family-friendly French cuisine for cooks on this side of the Atlantic.
Format: Electronic Resources
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The Food of Sichuan.

2024-05-17T16:37:00Z

by Dunlop, Fuchsia.
Call Number 641.595138
Publication Date 2019
Format: Electronic Resources
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French Gastronomy and the Magic of Americanism.

2024-05-17T16:37:00Z

by Fantasia, Rick.
Call Number 641.0130944
Publication Date 2018
Format: Electronic Resources
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Teochew Heritage Cooking : A Treasury of recipes for Chinese comfort food.

2024-05-17T16:37:00Z

by Low, Eric.
Call Number 641.5951
Publication Date 2015
Summary Teochew Heritage Cooking is the definitive reference for anyone looking to learn more about the colourful heritage and food culture of the Teochews in Singapore. An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home.
Format: Electronic Resources
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Niagara Food : A Flavourful History of the Peninsula's Bounty.

2024-05-17T16:37:00Z

by Mayer, Tiffany.
Call Number 641.30971338
Publication Date 2014
Format: Electronic Resources
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A Culinary History of the Nebraska Sand Hills : Recipes & Recollections from Prairie Kitchens.

2024-05-17T16:37:00Z

by Reinhardt, Christianna.
Call Number 641.5977
Publication Date 2014
Format: Electronic Resources
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Manifold Destiny : The One! The Only! Guide to Cooking on Your Car Engine!.

2024-05-17T16:37:00Z

by Maynard, Chris.
Call Number 641.58
Publication Date 2008
Format: Electronic Resources
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Rice and Baguette : A History of Food in Vietnam / Vu Hong Lien.

2024-05-17T16:37:00Z

by Lien, Vu Hong, author.
Call Number 641.59597 LIE
Publication Date 2016
Format: Electronic Resources
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Art and Food.

2024-05-17T16:37:00Z

by Stupples, Peter.
Call Number 704.9496413
Publication Date 2014
Summary Art and Food is a collection of essays exploring a range of research topics relating to the representation of food in art and art in food, from iconography and allegory, through class and commensality, to kitchen architecture and haute cuisine.
Format: Electronic Resources
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Culture and customs of Taiwan / Gary Marvin Davison and Barbara E. Reed.

2024-05-17T16:37:00Z

by Davison, Gary Marvin, 1951-
Call Number 951.249 21
Publication Date 1998
Format: Electronic Resources
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Food in world history / Jeffrey M. Pilcher.

2024-05-17T16:37:00Z

by Pilcher, Jeffrey M., 1965- author.
Call Number 641.3009 PIL
Publication Date 2017
Format: Electronic Resources
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Deep South : New Southern Cooking, Recipes and Tales from the Bayou to the Delta.

2024-05-17T16:37:00Z

by McDonald, Brad.
Call Number 641.5975
Publication Date 2016
Summary From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.
Format: Electronic Resources
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Lost Restaurants of Tucson.

2024-05-17T16:37:00Z

by Connelly, Rita.
Call Number 647.95790999999997
Publication Date 2015
Format: Electronic Resources
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Small Bites Big Flavor : Simple, Savory, and Sophisticated Recipes for Entertaining.

2024-05-17T16:37:00Z

by Levine, Eric.
Call Number 642.4
Publication Date 2013
Summary Accolades from the James Beard Foundation, the International Chefs Association, the judges of Chopped, and more attest to the energy, imagination, and passion of Chef Eric LeVine's cuisine, here delivered in a beautiful, personality packed cookbook filled with delicious recipes, perfect for entertaining on any scale.
Format: Electronic Resources
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The Complete 15-Minute Gourmet.

2024-05-17T16:37:00Z

Culture and customs of Vietnam / Mark W. McLeod and Nguyen Thi Dieu.

2024-05-17T16:37:00Z

by McLeod, Mark W., author.
Call Number 959.7 MCL
Publication Date 2001
Format: Electronic Resources
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Tokyo Stories : A Japanese Cookbook.

2024-05-17T16:37:00Z

by Anderson, Tim.
Call Number 641.5952
Publication Date 2019
Format: Electronic Resources
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Baladi : Palestine - a Celebration of Food from Land and Sea.

2024-05-17T16:37:00Z

by Kalla, Joudie.
Call Number 641.59569399999998
Publication Date 2018
Summary Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.
Format: Electronic Resources
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Colonial food in interwar Paris [electronic resource] : the taste of empire / Lauren Janes.

2024-05-17T16:37:00Z

by Janes, Lauren, author.
Call Number 394.1209440904 23
Publication Date 2016
Format: Electronic Resources
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Quick & Easy Asian Vegetarian Recipes [electronic resource] : Nutritious and Delicious Alternatives

2024-05-17T16:37:00Z

by Editors, Periplus.
Call Number 641.5636
Publication Date 2012
Summary Highly nutritious, easy to digest, and always delicious, Asian vegetarian cuisine offers a healthy, tasty alternative to meat-based meals. Recipes include Brown Rice with Stir-fried Vegetables, Chinese Angel Hair, Green Pea and Tender Tofu Soup, and Fragrant Noodles with Chili and Sesame Sauce, among others.
Format: Electronic Resources
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Home cooking in the global village [electronic resource] : Caribbean food from buccaneers to ecotourists / Richard Wilk.

2024-05-17T16:37:00Z

by Wilk, Richard R.
Call Number 394.12097282 22
Publication Date 2006
Format: Electronic Resources
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Seeking the South : Finding Inspired Regional Cuisines.

2024-05-17T16:37:00Z

by Newton, Rob.
Call Number 641.59749999999997
Publication Date 2019
Format: Electronic Resources
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Living Shojin Ryori (New Edition).

2024-05-17T16:37:00Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2021
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 other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, 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
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Damn Good Chinese Food : Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More--50 Recipes Inspired by Life in Chinatown.

2024-05-17T16:37:00Z

by Cheung, Chris.
Call Number 641.5951
Publication Date 2021
Format: Electronic Resources
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Shojin Ryori (New Edition).

2024-05-17T16:37:00Z

by Chu, Danny.
Call Number 641.5952
Publication Date 2021
Summary Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful, and satisfying shojin ryori meals in your home kitchen. Danny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.
Format: Electronic Resources
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Carpathia : Food from the Heart of Romania.

2024-05-17T16:37:00Z

by Georgescu, Irina.
Call Number 641.59497999999996
Publication Date 2020
Summary The first book introducing readers to the bold, colourful and delicious cuisine of Romania.
Format: Electronic Resources
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Party-Perfect Peranankan Bites.

2024-05-17T16:37:00Z

by Chia, Philip.
Call Number 641.595957
Publication Date 2016
Summary The Peranakans. A people of mixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens. In this book, renowned Peranakan chef Philip Chia takes Peranakan cooking to another level by styling traditional Peranakan dishes on small plates and presenting them as light bites perfect for entertaining and get-togethers. With intensely rich and complex flavours, and simple yet effective plating ideas, these Peranakan bites will make any occasion unforgettable.
Format: Electronic Resources
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Rustic Spanish : Simple, Authentic Recipes for Everday Cooking.

2024-05-17T16:37:00Z

by Richardson, Paul.
Call Number 641.5946
Publication Date 2016
Summary Featuring more than 100 easy-to-follow and delicious recipes, this book delivers authentic Spanish cuisine to home cooks everywhere! Love the delicious, made-for-sharing native cuisine of Spain? Rustic Spanish presents a robust collection of authentic Spanish dishes, including both traditional favorites and contemporary fare, along with suggested wine pairings and ingredient guides. Six comprehensive chapters are filled with a diverse range of beloved Spanish fare, and accompanied by beautiful and descriptive full-color photographs and illustrations.
Format: Electronic Resources
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Sicilian Food and Wine : The Cognoscente's Guide.

2024-05-17T16:37:00Z

by Lombardo, Francesca.
Call Number XX(280233.1)
Publication Date 2015
Format: Electronic Resources
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Shojin Ryori [electronic resource] : A Japanese Vegetarian Cookbook

2024-05-17T16:37:00Z

by Chu, Danny.
Call Number 641.56360952
Publication Date 2014
Summary Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.
Format: Electronic Resources
Click here to view book

A Louisiana Christmas : Heritage Recipes and Hometown Celebrations.

2024-05-17T16:37:00Z

by Stubbs, Carol.
Call Number 641.59762999999998
Publication Date 2014
Format: Electronic Resources
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A Culinary History of Pittsburg County : Little Italy, Choctaw Beer and Lamb Fries.

2024-05-17T16:37:00Z

by Cathey, David.
Call Number 641.5976675
Publication Date 2013
Format: Electronic Resources
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Great Gluten-Free Vegan Eats from Around the World : Fantastic, Allergy-Free Ethnic Recipes.

2024-05-17T16:37:00Z

by Kramer, Allyson.
Call Number 641.5636
Publication Date 2013
Summary Great Gluten-Free Vegan Eats From Around the World is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions.
Format: Electronic Resources
Click here to view book

Homestyle Indonesian Cooking [electronic resource].

2024-05-17T16:37:00Z

by Wongso, William W.
Call Number XX(155389.1)
Publication Date 2012
Summary Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over 40 classics from Sumatra, Java, Madura, Bali and Sulawesi. Indonesian cuisine is known for being diverse; over 300 ethnic groups call this tropical paradise home." Homestyle Indonesian Cooking contains everything you need to know to create some of Indonesia's tastiest appetizers, snacks, salads, vegetables, soups, stews, poultry, meat, seafood, and desserts. Recipes include: Chicken satay with peanut saucePecelSoto Aynam MaduraGrilled chicken Sundanese StyleSambal prawnsYoung coconut meringue cakeJa
Format: Electronic Resources
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Southern Italian Farmer''s Table [electronic resource] : Authentic Recipes and Local Lore from Tuscany to Sicily

2024-05-17T16:37:00Z

by Scialabba, Matthew.
Call Number 641.59457
Publication Date 2012
Summary <DIV><P style=""MARGIN: 0in 0in 0pt""><I>The Southern Italian Farmer's Table</I> is a sumptuously illustrated cookbook featuring authentic recipes from over thirty <I>agriturismi </I>(working family farms that provide room & board to travelers) in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. </DIV>
Format: Electronic Resources
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French food safari [electronic resource] / Maeve O'Meara.

2024-05-17T16:37:00Z

by O'Meara, Maeve.
Call Number 641.5944 OME
Publication Date 2012
Summary French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O'Meara and chef Guillaume Brahimi explore both Paris and regional France - visiting some of France's top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking Paul Bocuse; legendary chef Guy Savoy, who has restaurants on three continents; and the incomparable king of sweets Pierre Hermé. Maeve and Guillaume take us into the ancient cellars below the streets of Paris to meet baker Jean-Luc Poujauran, patissier Fabri
Format: Electronic Resources
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Oaxaca Al Gusto : An Infinite Gastronomy.

2024-05-17T16:37:00Z

by Kennedy, Diana.
Call Number 641.5972
Publication Date 2010
Format: Electronic Resources
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Watching what we eat [electronic resource] : the evolution of television cooking shows / Kathleen Collins.

2024-05-17T16:37:00Z

by Collins, Kathleen, 1965-
Call Number 791.456564 22
Publication Date 2009
Format: Electronic Resources
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Recipes from Historic California [electronic resource] : A Restaurant Guide and Cookbook

2024-05-17T16:37:00Z

by Bauer, Steve.
Call Number 641.59794
Publication Date 2008
Summary Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
Format: Electronic Resources
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Global Smoke : Bold New Barbecue Inspired by the World's Great Cuisines.

2024-05-17T16:37:00Z

by Jamison, Cheryl.
Call Number 641.5784
Publication Date 2023
Summary Global Smoke takes genuine smoke-cooked barbecue on a thrilling and delectable worldwide tour, far beyond the Southern US-only focus of most BBQ books.
Format: Electronic Resources
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All under Heaven : Recipes from the 35 Cuisines of China [a Cookbook].

2024-05-17T16:37:00Z

by Phillips, Carolyn.
Call Number 641.5951
Publication Date 2016
Format: Electronic Resources
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Spices and tourism : destinations, attractions and cuisines / edited by Lee Jolliffe.

2024-05-17T16:37:00Z

Call Number 394.12 SPI
Publication Date 2014
Format: Electronic Resources
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The Cuisines of Spain : Exploring Regional Home Cooking [a Cookbook].

2024-05-17T16:37:00Z

by Barrenechea, Teresa.
Call Number 641.5946
Publication Date 2013
Format: Electronic Resources
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Ho Jiak : A Taste of Malaysia.

2024-05-17T16:37:00Z

by Khoo, Junda.
Call Number 641.59595
Publication Date 2024
Summary A journey to chef Junda Khoo's homeland of Malaysia, showcasing the unique cuisine through 100 staple recipes from street food classics to homestyle cooking with soul.
Format: Electronic Resources
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Lipsmackin' Camp Cookin' : Easy and Delicious Recipes for Campground Cooking.

2024-05-17T16:37:00Z

by Conners, Christine.
Call Number 641.578
Publication Date 2023
Summary Does camping in the great outdoors put a damper on your culinary prowess? Well, stop the hand-wringing and start the fire, because Lipsmackin' Camp Cookin' will show you the way to excellent outdoor cuisine! Designed specifically with the campground setting in mind, Lipsmackin' Camp Cookin' follows the same tried-and-true approach to cooking outdoors originally pioneered in the outdoor classic, Lipsmackin' Backpackin'.
Format: Electronic Resources
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Ciderhouse Cookbook : 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider.

2024-05-17T16:37:00Z

by Carr, Jonathan.
Call Number 641.6411
Publication Date 2018
Summary In this collection of 127 recipes developed by the artisanal makers at Carr's Ciderhouse, apple cider's versatility shines in recipes for irresistible fare that showcases cider's depth and character, alongside lush photography capturing the charm of New England farm life.
Format: Electronic Resources
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Fuss-free Filipino Food : Quick & Easy Dishes for Everyday Cooking.

2024-05-17T16:37:00Z

by Comsti, Angelo.
Call Number 641.59599
Publication Date 2016
Summary With Spanish, Chinese and Malay influences, Filipino cuisine is distinct from that of its South East Asian neighbours with its sweet, salty, sour and spicy flavours. From staples such as humba (braised pork belly) and tinolang manok (chicken in ginger soup), to snacks such as maja blanca (coconut and corn custard) and ube halaya (purple yam jam), Fuss-free Filipino Food features some of the most popular dishes from across the archipelago, with quick and easy recipes that ensure anyone can savour the comforting flavours of Filipino cooking without having to spend hours in the kitchen.
Format: Electronic Resources
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Chicago : A Food Biography.

2024-05-17T16:37:00Z

by Block, Daniel R.
Call Number 641.300977311
Publication Date 2015
Summary Chicago, situated at the crossroads of America, has long been known for its restaurants and cuisine. Its food history highlights the history of Chicago as a place where cultures meet and clash and food is manufactured for the world. This book vividly recounts the history of food, dining, and cuisine in this quintessential American city.
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The Little Thai Cookbook [electronic resource].

2024-05-17T16:37:00Z

by MCIA.
Call Number 641.59593
Publication Date 2014
Summary Thai cuisine - one of the most exotic cuisines in Asia is a perfect and harmonious blend between spicy, hot and bland ingredients with unforgettable flavourful results! Bring with you the alluring flavours of Thailand with The Little Thai Cookbook. This collection of 45 recipes features some of the country's most popular dishes including spicy noodles with meat sauce, tangy papaya salad, piquant seafood soup and the refreshing mock pomegranate seeds in sweetened coconut milk. Clearly explained recipes ensure that home cooks will be able to produce authentic and delicious Thai food to share wit
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Food on the Rails : The Golden Era of Railroad Dining.

2024-05-17T16:37:00Z

by Quinzio, Jeri.
Call Number 385.22
Publication Date 2014
Summary Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
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1,000 Spanish Recipes.

2024-05-17T16:37:00Z

by Casas, Penelope.
Call Number 641.5946
Publication Date 2014
Summary An unparalleled recipe compendium celebrating Spanish authentic cuisine in the latest book in the authoritative 1,000 Recipes series created by award-winning and celebrated author Penelope Casas. It offers irresistible variety for everyday meals and special occasions, both traditional and innovative. A keepsake to cook from for years to come.
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The Everything Easy Italian Cookbook : Includes Oregano-Almond Pesto, Classic Chicken Parmesan, Grilled Portobello Mozzarella Polenta, Shrimp Scampi, Anisette Cookies... and Hundreds More!.

2024-05-17T16:37:00Z

by Altomari, Dawn.
Call Number 641.5945
Publication Date 2014
Format: Electronic Resources
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Squeamish about sushi [electronic resource] : food adventures in Japan

2024-05-17T16:37:00Z

by Reynolds, Betty.
Call Number 394.10952 REY
Publication Date 2013
Summary What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet al
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Outer Banks Cookbook [electronic resource] : Recipes & Traditions from North Carolina''s Barrier Islands

2024-05-17T16:37:00Z

by Wiegand, Elizabeth.
Call Number 641.597561
Publication Date 2013
Summary More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina's coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.
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Historic Restaurants of Washington, D. C. : Capital Eats.

2024-05-17T16:37:00Z

by DeFerrari, John.
Call Number 647.95753
Publication Date 2013
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Food culture in colonial Asia [electronic resource] : a taste of empire / Cecilia Leong-Salobir.

2024-05-17T16:37:00Z

by Leong-Salobir, Cecilia.
Call Number 394.12095 LEO
Publication Date 2011
Summary Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963.
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Traditional Food : A Taste of Korean Life.

2024-05-17T16:37:00Z

by Koehler, Robert.
Call Number 641.59519
Publication Date 2011
Summary Nowadays, with healthy living and the 'slow food' movement receiving spotlight worldwide, Korean cuisine is drawing much interest as a healthy cuisine with nutritional harmony and balance. In fact, Koreans have traditionally viewed food as 'medicine,' a means to keep oneself healthy and strong.(..)Korea's four seasons and geography have produced a good many seasonal dishes and foods that reflect the nation's geographic characteristics, such as seafood from the ocean that surrounds the peninsula.This book will attempt to explore Korea's-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.
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Culture shock! Austria [electronic resource] : a survival guide to customs and etiquette / Julie Krejci, Susan Roraff.

2024-05-17T16:37:00Z

by Krejci, Julie.
Call Number 914.3604 22
Publication Date 2011
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Peru's amazon & southeastern jungle [electronic resource] / [Nicholas Gill].

2024-05-17T16:37:00Z

by Gill, Nicholas.
Call Number 918.5 23
Publication Date 2010
Summary This guide tells you everything about where to stay & eat, what to see & do, the culture, the history, the festivals, art & cuisine. The Amazon rainforest is the largest tropical rainforest on earth.
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Food and fantasy in early modern Japan [electronic resource] / Eric C. Rath.

2024-05-17T16:37:00Z

by Rath, Eric C., 1967- author.
Call Number 394.120952 RAT
Publication Date 2010
Summary How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric Rath delves into the writings of medieval and early modern Japanese chefs to answer these and otehr provocative questions.
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Edinburgh & Glasgow [electronic resource] / [Martin Li].

2024-05-17T16:37:00Z

by Li, Martin.
Call Number 914.1340486 23
Publication Date 2009
Summary This is based on our 592-page Adventure Guide to Scotland, but it zeroes in on Edinburgh and Glasgow. Also included is an extensive introductory section on Scotland as a whole. Comprehensive background information - history, culture, geography and climate.
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Pistachio : Savory and Sweet Recipes Inspired by World Cuisines.

2024-05-17T16:37:00Z

by Brennan, Georgeanne.
Call Number 641.64574
Publication Date 2023
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Japan's cuisines : food, place and identity / Eric C. Rath.

2024-05-17T16:37:00Z

by Rath, Eric C., author.
Call Number 394.120952 RAT
Publication Date 2016
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The Story of Food in the Human Past : How What We Ate Made Us Who We Are.

2024-05-17T16:37:00Z

by Cutright, Robyn E., author.
Call Number 641.309012 CUT
Publication Date 2021
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Preserving the Season : 90 Delicious Recipes for Jams, Jellies, Preserves, Chutneys, Pickles, Curds, Condiments, Canning & Dishes Using Them.

2024-05-17T16:37:00Z

by Tregellas, Mary.
Call Number 641.41999999999996
Publication Date 2020
Summary An inspiring collection of more than 90 recipes for jams, jellies, chutneys, curds, and so much more, Preserving the Season is an excellent resource for any gardener. Also included are easy-to-follow recipes that use your homemade preserves as ingredients! With charming, personal anecdotes from the author and helpful tips and variations interspersed throughout, this delightful guide is an engaging and insightful source of inspiration from start to finish!.
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The Lake Michigan Cottage Cookbook : Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites.

2024-05-17T16:37:00Z

by Levin, Amelia.
Call Number 641.59774
Publication Date 2018
Summary For Midwesterners, Lake Michigan is a readily accessible year-round vacationland, with beloved food traditions and ever-new delicacies to explore. Recipes for that distinctive lakeshore cuisine and stories inspired by the lifestyle pack this delightful cookbook..
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A Dash of Szechwan.

2024-05-17T16:37:00Z

by Kentaro, Chen.
Call Number 641.595138
Publication Date 2018
Summary A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro's recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro's signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table.
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Food and Philosophy : Selected Essays.

2024-05-17T16:37:00Z

by Wertz, Spencer.
Call Number 641.30010000000004
Publication Date 2017
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Delightful Nyonya Treats.

2024-05-17T16:37:00Z

by Chia, Philip.
Call Number 641.595957
Publication Date 2016
Summary The Peranakans. A people of mixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens. With their vibrant colours, aromatic flavours and endless variety, Nyonya snacks and desserts make delightful treats whatever the occasion. In this book, renowned Peranakan chef Philip Chia shares 30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate. Written with easy-to-follow step-by-step instructions, creating these mouth-watering, crowd-pleasing treats has never been easier!30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate.
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Peranakan Snacks & Desserts [electronic resource].

2024-05-17T16:37:00Z

by Yee, Julie.
Call Number 641.59595
Publication Date 2015
Summary An essential component of the cuisine, Peranakan snacks and desserts delight with their various shapes, colours, tastes and textures. The four sections, Nyonya kuehs and sweet treats, cakes, tarts and cookies, savoury snacks and hot and cold desserts, contain classic Peranakan gems like ondeh ondeh, sugee cookies, Nyonya sweet rice dumpling and bubor cha cha as well as modern adaptations such as walnut cake with chocolate rice, red bean kee chang soup and gula melaka coconut tarts. With easy to follow step-by-step recipes that are adapted for the modern kitchen, Chef Julie Yee makes these irre
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The Little Cantonese Cookbook.

2024-05-17T16:37:00Z

by Yun, Deborah Lowe Kwok.
Call Number 641.595127
Publication Date 2015
Summary In The Little Cantonese Cookbook, Chef Deborah Lowe shares her passion and expertise in Cantonese cooking, putting together a collection of 42 authentic home-styled Cantonese recipes that are sure to delight family and friends. From classic favourites such as sweet and sour pork fillet, steamed pork ribs with black beans and one-pot chicken and lap cheong rice to rich and wholesome soups such as watercress, carrot and pork soup and chicken feet with lotus root soup, this book showcases the time-honoured flavours of Cantonese cuisine and provides exciting options for everyday meals. Written with clear and easy-to follow instructions and coupled with informative headnotes and invaluable cooking and preparation tips, The Little Cantonese Cookbook will no doubt inspire home cooks to recreate the rich flavours of Cantonese cuisine in their home kitchen.
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Best of Malaysian Cooking [electronic resource].

2024-05-17T16:37:00Z

by Saw, Betty.
Call Number 641.59595
Publication Date 2014
Summary Best of Malaysian Cooking is an extensive collection of more than 200 authentic and traditional recipes sourced from all over Malaysia. From everyday home kitchens to the royal kitchens, this book showcases the best dishes from every state. Find irresistible favourites such as Teochew duck and five-spice meat rolls from Johor; babi pong tay and chicken debal from Melaka; bak kut teh and KL Hokkien mee from Selangor; sar hor fun and ayam rendang pedas from Perak; and crab curry and laksa from Penang among a host of other scrumptious dishes. With insightful introductions to the cuisine of each s
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A New Approach to Indonesian Cooking [electronic resource].

2024-05-17T16:37:00Z

by Von Holzen, Heins.
Call Number 641.59598
Publication Date 2014
Summary The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalisingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These me
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The complete Asian cookbook [electronic resource] / Charmaine Solomon.

2024-05-17T16:37:00Z

by Solomon, Charmaine.
Call Number 641.5951 SOL
Publication Date 2014 2013
Summary Since its release in 1976, Charmaine Solomon's The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe.The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks.
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A Year in Food and Beer [electronic resource] : Recipes and Beer Pairings for Every Season

2024-05-17T16:37:00Z

by Baime, Emily.
Call Number 641.5973
Publication Date 2013
Summary <span><span>With the explosion in craft beers and interest in seasonal cuisine, </span><span style=""font-style:italic;"">A Year in Food and Beer </span><span>perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.</span></span>
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Austin Chef''s Table [electronic resource] : Extraordinary Recipes from the Texas Capital

2024-05-17T16:37:00Z

by Esquivel, Crystal.
Call Number 641.5976431
Publication Date 2013
Summary Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city''s best Vietnamese and Korean cuisine. Austin Chef''s Table is the first cookbook to gather Austin''s best chefs and restaurants under one cover. Including a signature ""at home"" recipe from more than fifty iconic dining establishments, the book is a celebration of the city''s creative food
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The Perfect Meal : In Search of the Lost Tastes of France.

2024-05-17T16:37:00Z

by Baxter, John.
Call Number 641.5944
Publication Date 2013
Summary John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world's great cultural achievements before they disappear completely. Some of the most revered and complex elements of French cuisine are in danger of disappearing as old ways of agriculture, butchering, and cooking fade and are forgotten. In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered foods of France. The Perfect Meal: In Search of the Lost Tastes of France is the perfect read for foodies and Francophiles, cooks and gastronomists, and fans of food culture.
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South American Grill [electronic resource] : Feasts from Brazil to Patagonia

2024-05-17T16:37:00Z

by Lane, Rachael.
Call Number 641.5784
Publication Date 2012
Summary Building on the rapid growing popularity of South American food and in particular, the asados and churrascos of Argentina and Brazil, South American Grill introduces wonderful and varied dishes from this food-loving continent. Filled with over 75 recipes that are guaranteed to please even the biggest of barbecue fanatics, impress your family and friends with dishes such as Cachaça & Lime Chicken Skewers, Ecuadorian Rotisserie Pork Leg, Chivito and Asado Negro, which can be served with the delicious rubs and marinades that are so synonymous with South American cuisine. In addition, there are se
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Four Seasons [electronic resource].

2024-05-17T16:37:00Z

by Darling-Gansser, Manuela.
Call Number 641.5945
Publication Date 2011
Summary From glittering palazzos to humble seaside bars, from the derelict and forgotten islands to thriving vineyards, Manuela Darling-Gansser?s journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy?s food is one of contrasts ? rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios. And all Italians would agree, the best food is cooked at home. Drawn from the best of Italian cuisine, Manuela?s recipes are always tempting and make it easy to introduce the flavours of Italy into your h
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Reykjavik Iceland & its surroundings [electronic resource] / [Don & Marjorie Young].

2024-05-17T16:37:00Z

by Young, Don, 1931-
Call Number 914.912 23
Publication Date 2011
Summary Fire and ice. There could not be a better description of Iceland. Smoke and fire shooting high into the air during a volcanic eruption. Massive frozen glaciers that can be found throughout the interior of the country. Reykjavik has been labeledÂ the Europe.
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Cooking Classics Korea [electronic resource] : Step-by-step cookbook

2024-05-17T16:37:00Z

by Nam Won, Chun.
Call Number 641.59519
Publication Date 2010
Summary Cooking instructor Won Chun Nam presents 42 authentic recipes that capture the essence and flavours of Korean cuisine in Cooking Classics: Korea. Using simple, concise step-by-step methodology, Chun Nam shows how Korean food can be prepared quickly and easily with fresh, healthy and readily available ingredients even while retaining the intricacies and characteristics of each dish. Learn to prepare different types of kimchi such as Whole Cabbage Kimchi and Cucumber Kimchi, mouth-watering side dishes and appetisers such as Spring Onion Pancake , Seasoned Spinach and Top Shell Salad, well-loved
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Curry [electronic resource] : a global history / Colleen Taylor Sen.

2024-05-17T16:37:00Z

by Sen, Colleen Taylor.
Call Number 641.3384 SEN
Publication Date 2009
Summary Curry is one of the most widely used-and misused-terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine.
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Cooking Classics Asia [electronic resource] : A Step-by-Step Cookbook

2024-05-17T16:37:00Z

by Kang, Sylvia.
Call Number 641.595
Publication Date 2009
Summary Cooking Classics: Asia is a collection of 42 recipes that span the best of various Asian cuisines. Each dish represents the best of each country's cuisine, culture and influences, providing the reader with simple, concise information and background facts. Learn to appreciate the Philippines's knack of turning pasta into a dessert with dishes like the Pasta Fruit Salad, and learn the Thai way of combining sweet, sour and salty flavours with the Cold Prawn, Papaya and Bean Vermicelli Salad. Enjoy fresh, simple Japanese Silky Egg Custard, and spice up your dinner table with a Thai Red Curry Chick
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Northern Hospitality : Cooking by the Book in New England.

2024-05-17T16:37:00Z

by Stavely, Keith.
Call Number XX(280258.1)
Publication Date 2009
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Latino food culture [electronic resource].

2024-05-17T16:37:00Z

by Janer, Zilkia
Call Number 641.598 JAN
Publication Date 2008
Summary Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both
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Eating Identities [electronic resource] : Reading Food in Asian American Literature / Wenying Xu.

2024-05-17T16:37:00Z

by Xu, Wenying
Call Number 810.93559 XU
Publication Date 2008
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Three World Cuisines [electronic resource] : Italian, Mexican, Chinese

2024-05-17T16:37:00Z

by Albala, Ken.
Call Number 641.59 ALB
Publication Date 2012
Summary <span><span><span>This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.<br><br></span></span></span>
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The Food Adventurers : How Around-The-World Travel Changed the Way We Eat.

2024-05-17T16:37:00Z

by Bender, Daniel E., author.
Call Number 338.4791 BEN
Publication Date 2023
Summary A delectable gastronomic expedition into the linked histories of global travel and global cuisine. From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s.
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Red Sauce : How Italian Food Became American.

2024-05-17T16:37:00Z

by MacAllen, Ian.
Call Number 641.814
Publication Date 2022
Summary Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth century.
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Home-Style Taiwanese Cooking (New Edition).

2024-05-17T16:37:00Z

by Wan, Liv.
Call Number 641.5951249
Publication Date 2021
Summary Taiwan's long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire.
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The Chile Pepper in China : A Cultural Biography.

2024-05-17T16:37:00Z

by Dott, Brian R.
Call Number 633.84095100000002
Publication Date 2020
Summary Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
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Food, Texts, and Cultures in Latin America and Spain.

2024-05-17T16:37:00Z

by Climent-Espino, Rafael.
Call Number 641.30098
Publication Date 2020
Summary A foundational text in the emerging field of Latin American and Iberian food studies.
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Speaking in Cod Tongues : A Culinary Journey Through Canada / Lenore Newman ; foreword by Sarah Elton.

2024-05-17T16:37:00Z

by Newman, Lenore, 1973- 1973-, author.
Call Number 394.120971 NEW
Publication Date 2017
Summary What is Canadian cuisine? In Speaking in Cod Tongues, Lenore Newman takes us on a journey through Canada's rich and evolving culinary landscape.
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Comfort Food : Meaning and Memories / edited by Michael Owen Jones and Lucy M. Long.

2024-05-17T16:37:00Z

by Jones, Michael Owen, editor.
Call Number 641.3 COM
Publication Date 2017
Summary The perfect collection for anyone seeking to understand the cultural importance of comfort food.
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Acadiana Table : Cajun and Creole Home Cooking from the Heart of Louisiana.

2024-05-17T16:37:00Z

by Graham, George.
Call Number 641.59762999999998
Publication Date 2016
Summary Get back to the roots of Lousianan cooking with Acadiana Table. Filled with 125 Creole and Cajun-inspired creations, George Graham's gorgeous cookbook will delight fans of this unique, regional cuisine.
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CultureShock! Paris.

2024-05-17T16:37:00Z

by Gendlin, Frances.
Call Number 914.43604839 23
Publication Date 2016
Summary CultureShock! Paris is an indispensable guide for anyone planning a stay in the City of Light. Let Frances Gendlin, with her invaluable Parisian insider knowledge and non-native perspective, take you through the process of settling in, whether for short or longer stays. From finding your own pied-a-terre and navigating French bureaucracy to discussing haute cuisine and French wines, all the practical information you need is at your fingertips. As a guest in France, should you kiss your host or shake his hand? Is it rude to be late or a faux pas to be early for a party? And what about meeting t.
Format: Electronic Resources
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Williams-Sonoma Rustic Italian : Simple, authentic recipes for everyday cooking (New & Updated Edition).

2024-05-17T16:37:00Z

by Marchetti, Domenica.
Call Number 641.59450000000004
Publication Date 2015
Summary Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere. This expanded version of the 2011 title features more than 20 new recipes-such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce-along with new illustrations and photography.
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Everyday Lebanese Cooking [electronic resource].

2024-05-17T16:37:00Z

by Hamadeh, Mona.
Call Number EBL1205090
Publication Date 2013
Summary Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and
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A Touch of Tropical Spice : From Chilli Crab to Laksa 75 Fabulous Recipes from Monsoon Asia.

2024-05-17T16:37:00Z

by Hutton, Wendy.
Call Number 641.595
Publication Date 2012
Summary The foods of Bali and Singapore come alive in A Touch of Tropical Spice, your chef-inspired guide to fresh, stylish and modern Asian cooking. Wendy Hutton, longtime author and ambassador of Southeast Asian cuisine developed this compilation cookbook alongside the masterful chefs at the Four Seasons Resort hotels in Singapore and Bali. A Touch of Tropical Spice will bewitch your taste buds with a host of sensational Asian recipes, including: Mango, Fig and Date Cake Masala dosai Balinese sushi Sashimi Salad with Soy Lime Dressing Clams with Red Sauce and Chinese sausage Barbecued Jumbo Shrimp with Chili Dip Black Pepper Beef Coconut and Palm Sugar Ice Cream.
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Houston Chef''s Table [electronic resource] : Extraordinary Recipes from the Bayou City''s Iconic Restaurants

2024-05-17T16:37:00Z

by Meyer, Arthur.
Call Number 641.59764
Publication Date 2012
Summary Houston is the dining out capital of Texas, with a food scene that reflects the city itself-talented, entrepreneurial, diverse, and quite modern. Barbeque and Tex-Mex are certainly present, but do not define the dining experience. Modern American cuisine brought into focus by Mark Cox of Mark's American Cuisine and fine-dining Italian style served by award-winning Tony's both set the stage for a dining experience independent of Texas' reputation for big steaks and enchiladas. And numerous establishments court the palate for Thai, Indian, Caribbean, Brazilian, and Turkish foods. Houston Chef's
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Turning the tables [electronic resource] : restaurants and the rise of the American middle class, 1880-1920 / Andrew P. Haley.

2024-05-17T16:37:00Z

by Haley, Andrew P.
Call Number 647.9573 22
Publication Date 2011
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Appetites and Aspirations in Vietnam : Food and Drink in the Long Nineteenth Century.

2024-05-17T16:37:00Z

by Peters, Erica J.
Call Number 394.120959709033
Publication Date 2011
Summary Appetites and Aspirations in Vietnam explores how people in Vietnam used food and drink to strengthen their social position during the "long" nineteenth century, from the 1790s to the 1920s.
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Chocolate Snowball : and Other Fabulous Pastries from Deer Valley Baker.

2024-05-17T16:37:00Z

by Flatt, Letty.
Call Number 641.815
Publication Date 2010
Summary From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 126 of the resort's tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind desserts-a mouthwatering blend of Flatt's years of experience and her penchant for fresh, natural flavors.
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The Brazilian Table [electronic resource].

2024-05-17T16:37:00Z

by Roberts, Yara Castro.
Call Number 641.5981
Publication Date 2009
Summary BRAZIL-EXOTIC, SENSUAL, MYSTERIOUS-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahía Way, Giló Puff Pastry Tar
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Looking for Flavour :

2024-05-17T16:37:00Z

by Santich, Barbara.
Call Number 641.30994 SAN
Publication Date 2009
Summary In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like "flavour first, rainforests second", her book is sure to provoke passionate debate.
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Aquitaine, Bordeaux, Bayonne & France's Basque country [electronic resource] / [Kelby Hartson Carr & Michael Carr].

2024-05-17T16:37:00Z

by Carr, Kelby Hartson.
Call Number 914.47 23
Publication Date 2009
Summary A thoroughly detailed guide to this region of France, with full information on where to stay, how to get around, the history & culture, sights to see, and what to do. Following are a few excerpts from the guide. Some of Europe's most beautiful cities, stu.
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Traditional Irish cooking [electronic resource] : The Fare of Old Ireland and Its History

2024-05-17T16:37:00Z

by Gravette, Andy.
Call Number 641.59415
Publication Date 2008
Summary In Irish folk legend, the hero, mystic and warrior-king, Fionn MacCumhaill acquired his great knowledge by tasting a sacred salmon from the Boyne River. Similarly, it is hoped that ""Traditional Irish Cooking"" will inspire a tantalizing taste for both Ireland and its celebrated cuisine. ""Traditional Irish Cooking"" is not just an ordinary book of recipes, but also gives an insight into the Irish way of life. Containing around 100 recipes and 21 sauce recipes, it includes both traditional and classic dishes, as well as several ''nouvelle Irish cuisine'' recipes, endeavoring to combine the bes
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Annals of the Caliphs' Kitchens : Ibn Sayyār Al-Warrāq's Tenth-Century Baghdadi Cookbook.

2024-05-17T16:37:00Z

by Nasrallah, Nawal.
Call Number 641.59567
Publication Date 2007
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The Mexican Chile Pepper Cookbook : The Soul of Mexican Home Cooking.

2024-05-17T16:37:00Z

by DeWitt, Dave.
Call Number 641.5972
Publication Date 2022
Summary The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient.
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Pittsburgh Food Crawls : Touring the Neighborhoods One Bite and Libation at a Time.

2024-05-17T16:37:00Z

by Daly, Shannon.
Call Number 647.9574886
Publication Date 2020
Summary Pittsburgh Food Crawls is an exciting culinary tour through Steel City. Discover hidden gems and long-standing institutions. Each crawl is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn to enjoy from home. Put on your walking shoes and your stretchy pants, and dig into Pittsburgh one dish at a time.
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Classic Restaurants of Oklahoma City.

2024-05-17T16:37:00Z

by Cathey, David.
Call Number 647.95763999999997
Publication Date 2016
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Event Mobilities : Politics, place and performance.

2024-05-17T16:37:00Z

by Hannam, Kevin.
Call Number 790.1
Publication Date 2016
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Lost Restaurants of Detroit.

2024-05-17T16:37:00Z

by Vachon, Paul.
Call Number 647.95786390000001
Publication Date 2016
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Sauces [electronic resource] : A Global History

2024-05-17T16:37:00Z

by Tebben, Maryann.
Call Number 641.814 TEB
Publication Date 2014
Summary Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country's cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits.           Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a co
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Eggs [electronic resource] : a global history / Diane Toops.

2024-05-17T16:37:00Z

by Toops, Diane.
Call Number 641.675 TOO
Publication Date 2014
Summary Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous philosophical dilemma: it was used for curing the evil eye by the Mayans, as protection against lightning in Greece, and to signify rebirth in Christian tradition. In Eggs, Diane Toops offers a fascinating tour of egg history and lore, looking at how
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Our Founding Foods [electronic resource].

2024-05-17T16:37:00Z

by Tennant, Jane.
Call Number 641.5973
Publication Date 2014
Summary American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.Martha Washington, for instance, our first First Lady, was America''s earliest celebrity chef.Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.In the South, Thomas Jefferson''s cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today.In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that gr
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Authentic Southern Cooking [electronic resource].

2024-05-17T16:37:00Z

by Burns, LaMont.
Call Number 641.5975
Publication Date 2014
Summary LaMont Burns is a renowned chef, restaurateur, and television personality.But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks of the Old South.She passed on her recipes, secrets, techniques, and love of southern cuisine to her daughter Aussibelle who in turn shared them with her daughter (LaMont's mother), Thelma.Here are those original, heirloom recipes and secrets of sauces
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Vij's at Home : Relax, Honey: The Warmth and Ease of Indian Cooking.

2024-05-17T16:37:00Z

by Vij, Vikram.
Call Number 641.5954
Publication Date 2014
Summary As seen on the Today Show! The team behind the world famous Vij's and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij's: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends. Pull up a chairMeeru and Vikram invite you to dinner.
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Celebraciones Mexicanas [electronic resource] : history, traditions, and recipes / Andrea Lawson Gray, Adriana Almazan Lahl.

2024-05-17T16:37:00Z

by Gray, Andrea Lawson, 1954-
Call Number 641.5972 GRA
Publication Date 2013
Summary Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico?s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.
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Lemon [electronic resource] : a global history ? Toby Sonneman.

2024-05-17T16:37:00Z

by Sonneman, Toby, 1949-
Call Number 641.34334 SON
Publication Date 2013
Summary You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavor to food and drinks, this versatile sour fruit, also known for resolving diverse health and household troubles, has long been considered vital to Mediterranean and European cookery and cuisine. Lemon: A Global History tells the story of the remarkable adventure of the lemon, starting with its fragrant and mysterious ancestor, the citron, adored by the Greeks and Romans for its fine perfume and sacred to many of the world's great religions.
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Looking for Flavour.

2024-05-17T16:37:00Z

by Santich, Barbara.
Call Number 641
Publication Date 2013
Summary In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like 'flavour first, rainforests second', her book is sure to provoke passionate debate.
Format: Electronic Resources
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Verdure [electronic resource] : Simple Recipes in the Italian Style

2024-05-17T16:37:00Z

by Vitale, Gioietta.
Call Number 641.59
Publication Date 2012
Summary <DIV><DIV><b>One hundred healthful and delicious Italian recipes centered on the best fresh, seasonal produce</b></div><DIV><BR></div><DIV>From artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish's unique flavor, <i>Verdure</i> represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer.</div></div>
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The Hakka cookbook [electronic resource] : Chinese soul food from around the world

2024-05-17T16:37:00Z

by Anusasananan, Linda Lau.
Call Number 641.5951 ANU
Publication Date 2012
Summary Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese co
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The art of eating cookbook [electronic resource] : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.

2024-05-17T16:37:00Z

by Behr, Edward, 1951-
Call Number 641.5 23
Publication Date 2011
Summary From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
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Audrey Gordon?s Tuscan Summer [electronic resource] : Recipes and Recollections from the Heart of Italy by the Bestselling Author of Discomfort Food

2024-05-17T16:37:00Z

by Gleisner, Tom.
Call Number 641.5945
Publication Date 2010
Summary Join Audrey Gordon, voted three times Britain?s sternest chef, as she travels to the heart of Italy and shares the recipes, produce and memories of her Tuscan summer. Visit traditional farmhouses, local trattorias and sample the stunning range of local produce on offer as Audrey shares the sights, sounds and occasionally, smells, of regional Italy. Then sample these delights at home with the range of delicious and easy to make recipes that Audrey, inspired by Italian traditions, has created for the home cook. This book is not directed at celebrity super chefs or haute cuisine high flyers dazzl
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Ecuador's Amazon region [electronic resource] / [Peter Krahenbuhl].

2024-05-17T16:37:00Z

by Krahenbuhl, Peter Davis.
Call Number 918.664 23
Publication Date 2010
Summary Welcome to the wildest place on earth! Ecuador's upper Amazon Basin, referred to locally as the Oriente, awaits you. Spanning most of the Sucumbíos Province, this region is unquestionably one of the most biologically diverse regions on the planet.
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Tom Fitzmorris's Hungry Town : A Culinary History of New Orleans, the City Where Food Is Almost Everything.

2024-05-17T16:37:00Z

by Fitzmorris, Tom.
Call Number 641.5976335
Publication Date 2010
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Sedona Table [electronic resource] : Recipes From The Top Restaurants In Red Rock Country

2024-05-17T16:37:00Z

by Finch, Erika.
Call Number 641.5
Publication Date 2009
Summary <DIV><FONT face=""Times New Roman""><DIV>Sumptuously illustrated with stunning color photography, <I>The Sedona Table</I> is the first book to introduce the wide variety of cuisine and chefs found in Red Rock Country.</DIV></FONT></DIV>
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Cooking from the Heart [electronic resource] : The Hmong Kitchen in America

2024-05-17T16:37:00Z

by Scripter, Sami.
Call Number 641.595
Publication Date 2009
Summary Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation?for every Hmong recipe, there are as many variations as there are Hmong cooks?and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.Cooking from the Heart is th
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My Bombay Kitchen [electronic resource] : Traditional and Modern Parsi Home Cooking

2024-05-17T16:37:00Z

by King, Niloufer Ichaporia.
Call Number 641.5954
Publication Date 2007
Summary The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population-descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads reader
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Eating right in the Renaissance / Ken Albala.

2024-05-17T16:37:00Z

by Albala, Ken, 1964-
Call Number 641.013 22
Publication Date 2002
Summary Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of i.
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Brazilian food [electronic resource] : race, class and identity in regional cuisines / Jane Fajans.

2024-05-17T16:37:00Z

by Fajans, Jane.
Call Number 394.120981 23
Publication Date 2012
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Galloping Gourmet : Eating and Drinking with Buffalo Bill.

2024-05-17T16:37:00Z

by Friesen, Steve.
Call Number 641.5978
Publication Date 2023
Summary Galloping Gourmet is a culinary biography, a deep dive into the different roles food and drink played in William F. "Buffalo Bill" Cody's life.
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L.A.’s Landmark Restaurants : Celebrating the Legendary Locations Where Angelenos Have Dined for Generations.

2024-05-17T16:37:00Z

by Geary, George.
Call Number XX(308460.1)
Publication Date 2023
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Food and aviation in the twentieth century : the Pan American ideal / Bryce Evans.

2024-05-17T16:37:00Z

by Evans, Bryce, author.
Call Number 647.9639 23
Publication Date 2020
Summary "Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century. In this book Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture"--
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The Invention of the Restaurant : Paris and Modern Gastronomic Culture / Rebecca L. Spang.

2024-05-17T16:37:00Z

by Spang, Rebecca L., 1961-
Call Number 647.954436109033 23
Publication Date 2020
Summary As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed
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Food and Power : A Culinary Ethnography of Israel.

2024-05-17T16:37:00Z

by Avieli, Nir.
Call Number 641.595694
Publication Date 2017
Summary Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews.
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The Best of Singapore Cooking.

2024-05-17T16:37:00Z

by Leong, Yee Soo.
Call Number 641.595957
Publication Date 2015
Summary The unique quality of Singapore cuisine makes it among the most favoured in the world. It gleans the best culinary styles from neighbouring countries to produce a distinctive Singaporean flavour. The Best of Singapore Cooking, with more than 300 time-tested recipes ranging from Chicken Rice and Char Kway Teow to Roti Jala, was compiled by Mrs. Leong Yee Soo, acknowledged culinary matriarch who enjoyed the formidable reputation of being the foremost authority on Singapore food. Published in response to overwhelming demand for her recipes, this book is a fine testimony to her culinary skills. Twenty sections highlight, among others, top choices of home staples, sumptuous desserts, hawker favourites, Nonya kuih and specialties. In addition, "Special Combinations" provides a guide to menus of dishes traditionally served together, as in Nasi Padang. The Best of Singapore Cooking features easy to follow recipes with clearly written step-by-step instructions, helpful hints and useful guidelines to cooking. This book makes an ideal gift and is an absolute must-have for lovers of Singapore food.
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Food of Sri Lanka [electronic resource] / by Douglas Bullis and Wendy Hutton ; photography by Lucca Invernizzi Tettoni.

2024-05-17T16:37:00Z

by Bullis, Douglas
Call Number 641.657 BUL
Publication Date 2014
Summary This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments. Stunning location photography, a detailed glossary of ingredients, and comprehensive introduction to this paradise isle, make The Food of Sri Lanka the perfect companion for your adventure into the delicious world of Sri Lankan cuisine.
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Sam Leong [electronic resource] : Defining A Culinary Icon

2024-05-17T16:37:00Z

by Lee, Stephen.
Call Number 641.50922
Publication Date 2013
Summary Sam Leong is one of the most forward-thinking, talked about, celebrated and controversial chefs of his generation. This entertaining and often amusing account of Sam's life and career examines his rise from troubled childhood to Modern Chinese culinary maestro and famed celebrity chef. Sam's innovations and achievements are viewed through the lens of local and international gastronomy, in order to better understand his place in Singapore's haute cuisine landscape. Filled with fascinating insights, this biography of one man's amazing journey through food and cooking will engage not only epicure
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Eating the enlightenment [electronic resource] : food and the sciences in Paris, 1670-1760 / E. C. Spary.

2024-05-17T16:37:00Z

by Spary, E. C. (Emma C.)
Call Number 394.120944 SPA
Publication Date 2013
Summary Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners-from physicians and poets to philosophes and playwrights-E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, an
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Rice talks [electronic resource] : food and community in a Vietnamese town / Nir Avieli.

2024-05-17T16:37:00Z

by Avieli, Nir
Call Number 394.12095975
Publication Date 2012
Summary Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a properous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm of the festive, extraordinary, and unique. He shows how foodways relate to class relations, gender roles, religious practices, cosmology, ethnicity, and even local and national politics. This evocative study departs from conventional anthropolo
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New Orleans [electronic resource] : A Food Biography

2024-05-17T16:37:00Z

by Williams, Elizabeth M.
Call Number 641.5976335
Publication Date 2012
Summary Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions
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Food Lovers' Guide to® the Twin Cities : The Best Restaurants, Markets & Local Culinary Offerings.

2024-05-17T16:37:00Z

by Norton, James.
Call Number 917.76
Publication Date 2012
Format: Electronic Resources
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Flavours of Greece [electronic resource].

2024-05-17T16:37:00Z

by Barron, Rosemary.
Call Number 641.59495 BAR
Publication Date 2011
Summary The New York Times Editors' Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine. The classic cookbook of Greek cuisine, Rosemary Barron's Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties--from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries. Based on decades of research and refinement from Barron's legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.
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The food allergy cookbook [electronic resource] : a guide to living with allergies and entertaining with healthy, delicious meals / Carmel Nelson and Amra Ibrisimovic.

2024-05-17T16:37:00Z

by Nelson, Carmel
Call Number 641.56318 NEL
Publication Date 2011
Summary More than 11 million Americans are currently living with food allergies. The Food Allergy Cookbook is for those millions who like to have fun with food, enjoy cooking and playing in the kitchen, and want relief from the limited cuisine offered by most allergy-free cookbooks. Here is a user-friendly book that contains 101 tried and true recipes for those suffering from food allergies, including appetizers, breads, soups, entrees, desserts, and a selection of delicious holiday meals. Each recipe is easy to prepare, with readily available ingredients, and full of flavor.
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Julia Child : Chef.

2024-05-17T16:37:00Z

by Abrams, Dennis.
Call Number 641.5092B
Publication Date 2011
Summary With a bubbling personality, oversized enthusiasm, and obvious talent and love for cooking, Julia Child almost singlehandedly started a cooking revolution when she burst onto television screens in the 1960s. Before long, Americans inspired by her example began cooking French food at home in droves and truly appreciating the pleasure that preparing good food can provide. Yet Child did not grow up knowing how to cook or even with an interest in fine cuisine. Her story is one of an American woman's quest to find herself, to find her passion, and then to find a way to share that passion with the world. It is the story of how Julia McWilliams of Pasadena, California, transformed herself into Julia Child, "The French Chef.".
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The Country Cooking of Italy.

2024-05-17T16:37:00Z

by Andrews, Colman.
Call Number 641.5945
Publication Date 2011
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British Food : An Extraordinary Thousand Years of History.

2024-05-17T16:37:00Z

by Spencer, Colin.
Call Number 641.300941
Publication Date 2011
Summary This a revised and updated edition of an award-winning book, recognised as THE authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.
Format: Electronic Resources
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Arabesque [electronic resource] : (New Edition)

2024-05-17T16:37:00Z

by Malouf, Greg.
Call Number 641.59
Publication Date 2010
Summary Greg Malouf is widely admired as one of Australia?s most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection
Format: Electronic Resources
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