Search Results for Cuisine - Narrowed by: Cooking, Mediterranean.

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

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

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

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

The best of Spanish and Mediterranean cuisine.

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Call Number 641.5946 BES
Publication Date 2001
Format: Books

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

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

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

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Call Number 641.5944 FRA
Publication Date 2006
Format: Books

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

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

Islands of the Mediterranean : Mediterranean cuisine / [translation from French Caroline Higgitt ; edited by Louise Lalaurie-Rogers]

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by Lalurie-Rogers, Louise
Call Number 641.591822 ISL
Publication Date 2006
Format: Books

Mirazur / Mauro Colagreco ; photography by Eduardo Torres ; English translation, Sorrel Moseley-Williams and Allan Klein.

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by Colagreco, Mauro, author.
Call Number 641.591822 COL
Publication Date 2017
Summary Mirazur is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A 'frontier cuisine', where the focus is centred on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.
Format: Books

How to roast a lamb : new Greek classic cooking / Michael Psilakis, with Brigit Binns [and] Ellen Shapiro ; foreword by Barbara Kafka.

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by Psilakis, Michael
Call Number 641.591822 PSI
Publication Date 2009
Summary Filled with heartfelt stories from his childhood and of his growth as a chef, How to Roast a Lamb is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.
Format: Regular print
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2008054932-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html

Mediterranean country cooking : 50 delicious traditional recipes from the sun-drenched cuisines of Italy, Spain, France and Greece, shown in over 200 photographs / Jacqueline Clarke and Joanna Farrow.

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by Clark, Jacqueline.
Call Number 641.591822 CLA
Publication Date 2008
Format: Books

Food in memory and imagination : space, place and taste / [edited by] Beth M. Forrest and Greg de St Maurice.

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by Maurice, Greg de St, editor.
Call Number 641.591822 23
Publication Date 2021
Summary "How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar."--
Format: Electronic Resources
Abstract with links to full text