Search Results for Cuisine - Narrowed by: Cooking (Natural foods).

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

2024-05-17T02:52:37Z

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

2024-05-17T02:52:37Z

by Kenney, Matthew.
Call Number 641.3
Publication Date 2013
Summary Raw cuisine in true gourmet fashion... Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney's focus is on fresh fruits and vegetables, organic, and buying food locally and in season. Matthew Kenney is a chef, restaurateur
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The Spoonriver Cookbook [electronic resource].

2024-05-17T02:52:37Z

by Langton, Brenda.
Call Number 641.302
Publication Date 2012
Summary For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. Always ahead of the curve when it comes to serving local, organic, and vegetarian cuisine, in 2006 she opened the acclaimed Spoonriver restaurant in downtown Minneapolis while at the same time founding the Mill City Farmers Market, a unique urban market offering local, sustainable, and organic produce along with pasture-raised mea
Format: Electronic Resources
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