Search Results for Cuisine - Narrowed by: Electronic books.

Legendary Cuisine.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Pfefferle, Suzanne.
Call Number 641.59596999999997
Publication Date 2014
Format: Electronic Resources
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Classic Palestinian Cuisine [electronic resource].

2024-05-17T06:18:37Z

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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A New Napa Cuisine : [a Cookbook].

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

by Benn, Martin.
Call Number 641.5
Publication Date 2015
Summary 'Sepia, is quite simply, one long, exquisite, 'wow' moment.' - John Lethlean, Weekend Australian Magazine.
Format: Electronic Resources
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Traditional High Andean Cuisine [electronic resource].

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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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Red or Green : New Mexico Cuisine.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

by Médecin, Jacques.
Call Number XX(311705.1)
Publication Date 2016
Format: Electronic Resources
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California Cuisine and Just Food [electronic resource].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Donovan, Robin.
Call Number 641.5782
Publication Date 2013
Format: Electronic Resources
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Everyday French Cooking : Modern French Cuisine Made Simple.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Maincent-Morel, Michel.
Call Number 641.5944
Publication Date 2020
Format: Electronic Resources
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Making Levantine Cuisine : Modern Foodways of the Eastern Mediterranean.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

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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.

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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].

2024-05-17T06:18:37Z

by Gíslason, Gunnar Karl.
Call Number 641.594912
Publication Date 2014
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Classic Lebanese Cuisine : 170 Fresh and Healthy Mediterranean Favorites.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

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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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

by Shields, David S.
Call Number 641.5975
Publication Date 2015
Format: Electronic Resources
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Slovenian Cuisine : From the Alps to the Adriatic in 20 Ingredients.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Chongchitnant, Pailin.
Call Number 641.59593
Publication Date 2016
Format: Electronic Resources
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Mediterranean Small Plates : Boards, Platters, and Spreads from the World's Healthiest Cuisine.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Deetz, Kelley Fanto.
Call Number 641.59296073
Publication Date 2017
Format: Electronic Resources
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Abuela's Plant-Based Kitchen : Vegan Cuisine Inspired by Latin and Caribbean Family Recipes.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

by O'Rourke, Brian.
Call Number 641.5973
Publication Date 2015
Summary Gourmet American recipes with Irish roots
Format: Electronic Resources
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The Unexpected Cajun Kitchen : Classic Cuisine with a Twist of Farm-To-Table Freshness.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

by Devillier, Justin.
Call Number 641.5976335
Publication Date 2019
Format: Electronic Resources
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Urban Vegan [electronic resource] : 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine

2024-05-17T06:18:37Z

by Balcavage, Dynise.
Call Number 641.5636
Publication Date 2009
Summary <DIV>Over 250 recipes organized by themes including cafe culture, breakfast at the diner, lunch cart, urban garden, haute cuisine, "just desserts," and happy hour. At-a-glance icons signify which recipes are low-fat, fast, omnivore-friendly, kid-friendly, and frugal. Also included are essential tips covering vegan cuisine, an overview of the vegan pantry, and numerous menu ideas that will please even the staunchest omnivores!<BR><BR><BR></DIV>
Format: Electronic Resources
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Hearthside Cooking [electronic resource] : Early American Southern Cuisine Updated for Today's Hearth and Cookstove

2024-05-17T06:18:37Z

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
Format: Electronic Resources
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Traditional Cuisine of the Ryukyu Islands : 英文版：大琉球料理帖.

2024-05-17T06:18:37Z

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。.
Format: Electronic Resources
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Xi'an Famous Foods : The Cuisine of Western China, from New York's Favorite Noodle Shop.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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
Format: Electronic Resources
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The Metamorphosis of Greek Cuisine : An Ethnography of Deli Foods, Restaurant Smells and Foodways of Crisis.

2024-05-17T06:18:37Z

by Papacharalampous, Nafsika.
Call Number 394.120949512
Publication Date 2023
Format: Electronic Resources
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New Native American Cuisine [electronic resource] : Five-Star Recipes from the Chefs of Arizona''s Kai Restaurant

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Cooper, Harris.
Call Number 641.2520973
Publication Date 2021
Format: Electronic Resources
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The Foothills Cuisine of Blackberry Farm : Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors : a Cookbook.

2024-05-17T06:18:37Z

by Beall, Sam.
Call Number 641.5975
Publication Date 2012
Format: Electronic Resources
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The land of the five flavors : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis.

2024-05-17T06:18:37Z

by Höllmann, Thomas O.
Call Number 641.5951 HOL
Publication Date 2014
Format: Electronic Resources
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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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Bastianich, Lidia Matticchio.
Call Number 641.5945
Publication Date 2015
Format: Electronic Resources
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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

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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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The Edible Atlas : Around the World in Thirty-Nine Cuisines.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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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Malta : Mediterranean Recipes from the Islands.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Stefano Manfredi's Italian Food : Over 500 Italian Recipes from the Traditional to the Modern and from the North to the South.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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...
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Chinese Homestyle : Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Baró, Gonzalo.
Call Number 641.5636
Publication Date 2018
Format: Electronic Resources
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Salt of the Earth : Secrets and Stories from a Greek Kitchen.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Ikeda, Atsuko.
Call Number 641.5952
Publication Date 2019
Format: Electronic Resources
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Cook Yourself Happy : The Danish Way.

2024-05-17T06:18:37Z

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.
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Tuscany : Simple Meals and Fabulous Feasts from Italy.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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!.

2024-05-17T06:18:37Z

by Maynard, Chris.
Call Number 641.58
Publication Date 2008
Format: Electronic Resources
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Deep South : New Southern Cooking, Recipes and Tales from the Bayou to the Delta.

2024-05-17T06:18:37Z

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.
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Lost Restaurants of Tucson.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

Tokyo Stories : A Japanese Cookbook.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Quick & Easy Asian Vegetarian Recipes [electronic resource] : Nutritious and Delicious Alternatives

2024-05-17T06:18:37Z

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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Seeking the South : Finding Inspired Regional Cuisines.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.
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Rustic Spanish : Simple, Authentic Recipes for Everday Cooking.

2024-05-17T06:18:37Z

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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Shojin Ryori [electronic resource] : A Japanese Vegetarian Cookbook

2024-05-17T06:18:37Z

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
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A Louisiana Christmas : Heritage Recipes and Hometown Celebrations.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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
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Homestyle Indonesian Cooking [electronic resource].

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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>
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Oaxaca Al Gusto : An Infinite Gastronomy.

2024-05-17T06:18:37Z

by Kennedy, Diana.
Call Number 641.5972
Publication Date 2010
Format: Electronic Resources
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Recipes from Historic California [electronic resource] : A Restaurant Guide and Cookbook

2024-05-17T06:18:37Z

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.
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Global Smoke : Bold New Barbecue Inspired by the World's Great Cuisines.

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

by Phillips, Carolyn.
Call Number 641.5951
Publication Date 2016
Format: Electronic Resources
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The Cuisines of Spain : Exploring Regional Home Cooking [a Cookbook].

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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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Ciderhouse Cookbook : 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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1,000 Spanish Recipes.

2024-05-17T06:18:37Z

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!.

2024-05-17T06:18:37Z

by Altomari, Dawn.
Call Number 641.5945
Publication Date 2014
Format: Electronic Resources
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Outer Banks Cookbook [electronic resource] : Recipes & Traditions from North Carolina''s Barrier Islands

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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Historic Restaurants of Washington, D. C. : Capital Eats.

2024-05-17T06:18:37Z

by DeFerrari, John.
Call Number 647.95753
Publication Date 2013
Format: Electronic Resources
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Traditional Food : A Taste of Korean Life.

2024-05-17T06:18:37Z

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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Tassajara Cookbook [electronic resource].

2024-05-17T06:18:37Z

by Oliveira, Karla.
Call Number XX(152541.1)
Publication Date 2007
Summary <DIV>Tassajara Zen Mountain Center, the legendary Buddhist monastery set deep in California's Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these never-before-published recipes for savory sandwich spreads, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats.</div>
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Pistachio : Savory and Sweet Recipes Inspired by World Cuisines.

2024-05-17T06:18:37Z

by Brennan, Georgeanne.
Call Number 641.64574
Publication Date 2023
Format: Electronic Resources
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Preserving the Season : 90 Delicious Recipes for Jams, Jellies, Preserves, Chutneys, Pickles, Curds, Condiments, Canning & Dishes Using Them.

2024-05-17T06:18:37Z

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!.
Format: Electronic Resources
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The Lake Michigan Cottage Cookbook : Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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Food and Philosophy : Selected Essays.

2024-05-17T06:18:37Z

by Wertz, Spencer.
Call Number 641.30010000000004
Publication Date 2017
Format: Electronic Resources
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Delightful Nyonya Treats.

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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Peranakan Snacks & Desserts [electronic resource].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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
Format: Electronic Resources
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A New Approach to Indonesian Cooking [electronic resource].

2024-05-17T06:18:37Z

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
Format: Electronic Resources
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A Year in Food and Beer [electronic resource] : Recipes and Beer Pairings for Every Season

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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South American Grill [electronic resource] : Feasts from Brazil to Patagonia

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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
Format: Electronic Resources
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Cooking Classics Korea [electronic resource] : Step-by-step cookbook

2024-05-17T06:18:37Z

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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Cooking Classics Asia [electronic resource] : A Step-by-Step Cookbook

2024-05-17T06:18:37Z

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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Three World Cuisines [electronic resource] : Italian, Mexican, Chinese

2024-05-17T06:18:37Z

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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Home-Style Taiwanese Cooking (New Edition).

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Acadiana Table : Cajun and Creole Home Cooking from the Heart of Louisiana.

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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Williams-Sonoma Rustic Italian : Simple, authentic recipes for everyday cooking (New & Updated Edition).

2024-05-17T06:18:37Z

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.
Format: Electronic Resources
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Everyday Lebanese Cooking [electronic resource].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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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Appetites and Aspirations in Vietnam : Food and Drink in the Long Nineteenth Century.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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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Traditional Irish cooking [electronic resource] : The Fare of Old Ireland and Its History

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Classic Restaurants of Oklahoma City.

2024-05-17T06:18:37Z

by Cathey, David.
Call Number 647.95763999999997
Publication Date 2016
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Lost Restaurants of Detroit.

2024-05-17T06:18:37Z

by Vachon, Paul.
Call Number 647.95786390000001
Publication Date 2016
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Our Founding Foods [electronic resource].

2024-05-17T06:18:37Z

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].

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Looking for Flavour.

2024-05-17T06:18:37Z

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.
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Verdure [electronic resource] : Simple Recipes in the Italian Style

2024-05-17T06:18:37Z

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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Audrey Gordon?s Tuscan Summer [electronic resource] : Recipes and Recollections from the Heart of Italy by the Bestselling Author of Discomfort Food

2024-05-17T06:18:37Z

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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Tom Fitzmorris's Hungry Town : A Culinary History of New Orleans, the City Where Food Is Almost Everything.

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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

2024-05-17T06:18:37Z

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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Galloping Gourmet : Eating and Drinking with Buffalo Bill.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Geary, George.
Call Number XX(308460.1)
Publication Date 2023
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Food and Power : A Culinary Ethnography of Israel.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

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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Sam Leong [electronic resource] : Defining A Culinary Icon

2024-05-17T06:18:37Z

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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New Orleans [electronic resource] : A Food Biography

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Norton, James.
Call Number 917.76
Publication Date 2012
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Julia Child : Chef.

2024-05-17T06:18:37Z

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.

2024-05-17T06:18:37Z

by Andrews, Colman.
Call Number 641.5945
Publication Date 2011
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Arabesque [electronic resource] : (New Edition)

2024-05-17T06:18:37Z

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
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Renaissance Food from Rabelais to Shakespeare : Culinary Readings and Culinary Histories.

2024-05-17T06:18:37Z

by Fitzpatrick, Joan.
Call Number 809.933564
Publication Date 2010
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The Kingdom of Rye : A Brief History of Russian Food.

2024-05-17T06:18:37Z

by Goldstein, Darra.
Call Number 394.120947
Publication Date 2022
Summary Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food--and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.
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Madrid : A Culinary History.

2024-05-17T06:18:37Z

by Paz Moreno, Maria.
Call Number 641.5946 41
Publication Date 2017
Summary Madrid is an international destination with a rich food history and culture. Here, Maria Paz Moreno covers that history and culture alongside a consideration of major trends, the most interesting contemporary chefs and establishments, and the most popular signature dishes. Includes recipes throughout.
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Kansas City : A Food Biography.

2024-05-17T06:18:37Z

by Broomfield, Andrea L.
Call Number 641.59778411
Publication Date 2016
Summary Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City's reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and acclaim.
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Untold History of Ramen [electronic resource] : How Political Crisis in Japan Spawned a Global Food Craze

2024-05-17T06:18:37Z

by Solt, George.
Call Number 641.82
Publication Date 2014
Summary A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.Ramen's popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. o
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The Medieval Kitchen [electronic resource] : A Social History with Recipes

2024-05-17T06:18:37Z

by Klemettilä, Hannele.
Call Number EBL1218808
Publication Date 2013
Summary We don't usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East.In this ri
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Pittsburgh Chef's Table : Extraordinary Recipes from the Steel City.

2024-05-17T06:18:37Z

by Sudar, Sarah.
Call Number 641.59
Publication Date 2013
Summary Pittsburgh was once a beleaguered steel town, but has transformed into a place that people are talking about-in only the best ways possible. The cuisine here is also evolving. Pittsburgh restaurant legends have laid a solid culinary foundation, encouraging a continuous stream of newbies to take risks applauded by stomachs everywhere! Creativity and sustainability are on the rise, but most importantly, the Pittsburgh food scene has remained unpretentious and relatable. The variety available runs the gamut of cuisine, flavor, and price, allowing both novice and expert foodies to experience culinary bliss. With recipes for the home cook from over 50 of the city's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Pittsburgh Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
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Edible Structures : The Basic Science of What We Eat.

2024-05-17T06:18:37Z

by Aguilera, Jos� Miguel.
Call Number 664
Publication Date 2012
Summary Understanding the science behind cooking has become all the rage. In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.
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A Geography of Oysters : The Connoisseur's Guide to Oyster Eating in North America.

2024-05-17T06:18:37Z

by Jacobsen, Rowan.
Call Number 641.694
Publication Date 2008
Summary "A wide-ranging, thorough, breezily written guide to oysters as cuisine" (Boston Globe), A Geography of Oysters is the complete guide to understanding, serving, and savoring one of North America's most delicious foods-an Amazon Best of the Year 2007 selection.
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Tropical Island Recovery : Cousine Island, Seychelles.

2024-05-17T06:18:37Z

by Samways, Michael J.
Call Number 333.7209696
Publication Date 2010
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Experimental Dining : Performance, Experience and Ideology in Contemporary Creative Restaurants.

2024-05-17T06:18:37Z

by Geary, Paul.
Call Number 641.013
Publication Date 2021
Summary Considers four of the world's leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice. 10 b/w photographs.   New Books Network (New Books in Food) interview with Dr. Paul Geary.
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The World of Wine and Food : A Guide to Varieties, Tastes, History, and Pairings.

2024-05-17T06:18:37Z

by Philpott, Don.
Call Number 641.22
Publication Date 2016
Summary Pairing the right wine with the foods we love can be tricky. Most people go by what they think they know or what they read in magazines or online. Here, Don Philpott takes an international approach to understanding wine, wine varieties, and the foods they pair with best. Accessible and clear, it will appeal to novices as well as true oenophiles.
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Happy Foods : Over 100 Mood-Boosting Recipes.

2024-05-17T06:18:37Z

by Diggs, Karen Wang.
Call Number 641.5638
Publication Date 2016
Summary Do you want to feel better about what you eat? Do you want to feel better all day long? Truly healthy food is not only better tasting, it is far less expensive and can change your mental outlook on life. Author Karen Wang Diggs has lived in Hong Kong, mainland China and the United States and brings a wealth of this food knowledge, village wisdom and secrets to healthy living from her travels as well as the hard science of nutrition. As a chef, nutritionist and cooking instructor, Diggs has helped hundreds overcome eating issues and arrive at a food lifestyle that has them smiling again. From dealing with diabetes to smart and safe approaches to weight-loss and even working with cancer patients to find foods that give them a new lease on life, Diggs' savvy, know-how and food smarts are all packed into the clean cuisine of Happy Foods.
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The Beans and Grains Bible.

2024-05-17T06:18:37Z

by Borghesi, Emma.
Call Number 641.6565
Publication Date 2015
Summary Beans and grains have been part of the human diet for centuries. Many stories exist of ancient cultures using these foods not only for sustenance, but also in ritual. The Beans & Grains Bible is a complete source of information on enjoying this naturally nutritious cuisine in your own home. Expert tips on choosing the best produce, storage ideas, and tasty recipes will help you make sure your family gets their daily requirement of these valuable food groups.
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Simply Lebanese.

2024-05-17T06:18:37Z

by Atalla, Ina'am.
Call Number 641.5
Publication Date 2014
Summary Ina'am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina'am's anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.
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Indian for Everyone : The Home Cook's Guide to Traditional Favorites.

2024-05-17T06:18:37Z

by Singla, Anupy.
Call Number 641.5954
Publication Date 2014
Summary Indian for Everyone is the third book by Anupy Singla, by far her most stunning and comprehensive offering yet. Singla is America's favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans the world over. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions, expertise, or familiarity. Singla has chosen the cuisine's most popular dishes and, unlike other Indian cookbooks, embedded different preparation styles and ingredients into every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, as well as alternatives for the slow cooker. Beginners appreciate the book's step-by-step instructions, while veterans find it useful as a reference point for their favorite dishes, including little-known instructions and standard cook times. The book also caters to healthy eaters and folks with allergies and dietary preferences. With deeply personal, detailed stories behind these recipes, readers see how traditional Indian cooking helped connect Singla and her daughters to their cultural heritage. More than the next great Indian cookbook, this is the next great American cookbook  sure to become a staple of every family's collection.
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Downtown Italian : Recipes Inspired by Italy, Created in New York's West Village.

2024-05-17T06:18:37Z

by Campanale, Joe.
Call Number 641.5945
Publication Date 2014
Summary Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora--including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato--are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale. Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist---in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails--Blame it on the Aperol, anyone?--by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.
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Tupelo Honey Cafe : Spirited Recipes from Asheville's New South Kitchen.

2024-05-17T06:18:37Z

by Sims, Elizabeth.
Call Number 641.50975688
Publication Date 2011
Summary As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.   Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.   Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.
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Capitol Hill Cooks [electronic resource] : Recipes from the White House, Congress, and All of the Past Presidents

2024-05-17T06:18:37Z

by Bauer, Linda.
Call Number 641.5973
Publication Date 2010
Summary With love of great cuisine and the bounty of our nation evident in each of these recipes, Capitol Hill Cooks contains recipes from members of the current Congress, as well as every president from George Washington (Cranberry Pudding) to Barack Obama (Shrimp Linguini). Taste Senator Charles Grassley's Mustard Sauce, the late Senator Edward Kennedy's Cape Cod Fish Chowder, or Olympia Snow's Baklava.and many more. Many contributors to this book even include notes about their ethnic backgrounds, favorite indigenous foods, and fond memories of meals shared with others.
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Wine Mondays : Simple Wine Pairings and Seasonal Menus.

2024-05-17T06:18:37Z

by Matheson, Christie.
Call Number 641.5
Publication Date 2008
Summary Wine Mondays, by Frank McClelland and Christie Matheson, features 130 recipes-including Porcini Ravioli with Pea Pesto, Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, Warm Leeks with Goat Cheese and Spring Herb Vinaigrette, and Chocolate Hazelnut Tortes-organized into four-course pairing menus by season, with accompanying wine notes and suggestions. All of the recipes come from the popular Wine Mondays program at McClelland's Boston restaurant L'Espalier-a weekly event created to make food and wine pairing accessible, fun, and affordable. Likewise, the information in Wine Mondays is informative without being overwhelming, and two beautiful full-color photo inserts show that these delicious meals look as good as they taste. A thorough introduction welcomes budding wine connoisseurs to the rewarding art of pairing great wine with the perfect food and also offers many of McClelland's cooking tips, which have helped L'Espalier earn its well-deserved reputation for delicious and inviting cuisine. Since the menus are organized by season, a perfect combination can be found for any time of year. McClelland and Matheson emphasize the importance of individual taste and preference while also encouraging readers to be adventurous and try something new. Their only hard-and-fast rule: Drink what you like, and enjoy it!.
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Classic Restaurants of Evansville.

2024-05-17T06:18:37Z

by Shefveland, Kristalyn.
Call Number 647.9577233
Publication Date 2020
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Restaurants and Dining Rooms.

2024-05-17T06:18:37Z

by Bollerey, Franziska.
Call Number 647.95
Publication Date 2019
Format: Electronic Resources
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Culinary Nationalism in Asia.

2024-05-17T06:18:37Z

by King, Michelle T.
Call Number 641.59500000000003
Publication Date 2019
Format: Electronic Resources
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Making Modern Meals : How Americans Cook Today.

2024-05-17T06:18:37Z

by Trubek, Amy B.
Call Number 641.59730000000002
Publication Date 2017
Summary Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to making meals.   Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals--from shopping to cooking to dining--have created new cooks, new cooking categories, and new culinary challenges.
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Seafood Lover's Florida : Restaurants, Markets, Recipes & Traditions.

2024-05-17T06:18:37Z

by Hunt, Bruce.
Call Number 641.39209759000005
Publication Date 2016
Summary Seafood Lover's Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings.
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Rancho de Chimayo Cookbook : The Traditional Cooking of New Mexico.

2024-05-17T06:18:37Z

by Jamison, Cheryl.
Call Number 641.59789
Publication Date 2014
Summary Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
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Food Lovers' Guide to® Virginia : The Best Restaurants, Markets and Local Culinary Offerings.

2024-05-17T06:18:37Z

by Eaton, Lorraine.
Call Number 917.55
Publication Date 2014
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A Fork in the Road : Tales of Food, Pleasure and Discovery on the Road.

2024-05-17T06:18:37Z

by Staff, Lonely Planet Publications.
Call Number 641.013
Publication Date 2013
Summary Tales of Food, Pleasure and Discovery on the Road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences.
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Taste : The Story of Britain Through Its Cooking.

2024-05-17T06:18:37Z

by Colquhoun, Kate.
Call Number 641.300941
Publication Date 2012
Summary A beautifully illustrated and produced social history of Britain through its food, from Roman times to the age of the celebrity chef.
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America the edible : a hungry history, from sea to dining sea / Adam Richman.

2024-05-17T06:18:37Z

by Richman, Adam, 1974-
Call Number 641.5973 22
Publication Date 2010
Summary "The host of Travel Channel's most popular show explains how iconic American foods have captured our culinary imaginations. You won't look at a bagel the same way again! In America the Edible, Travel Channel host Adam Richman tackles the ins and outs of American cuisine, demonstrating his own unique brand of culinary anthropology. Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food. Hot dogs, fries, and soda are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast. Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before"--
Format: Electronic Resources
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Cooking with Cannabis : The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil Third E.

2024-05-17T06:18:37Z

by Gottlieb, Adam.
Call Number 641
Publication Date 2009
Summary Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
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Food Culture in Central America.

2024-05-17T06:18:37Z

by McDonald, Michael R.
Call Number 394.1209728
Publication Date 2009
Summary Food Culture in Central America illustrates the unique foodways of the region in depth-and in English-for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings-street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.
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Recipes from Historic Colorado : A Restaurant Guide and Cookbook.

2024-05-17T06:18:37Z

by Bauer, Linda.
Call Number 641.59788
Publication Date 2008
Summary Some of the best cuisine in Colorado can be enjoyed at a diversity of historic locales, from classic diners, to dude ranches, to old hotels, and even a former filling station. Please your palate as well as your appetite for historical trivia as you prepare chilled zucchini soup from Denver's Castle Marne, Spanish flan from the Twin Owls Steakhouse in Estes Park, coconut barbecue sauce from the Laramie River Ranch in North Park, or seafood gumbo from the Royal Gorge Route Railroad.
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The Texas Cowboy Kitchen.

2024-05-17T06:18:37Z

by Spears, Grady.
Call Number 641.59764
Publication Date 2007
Summary "Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."-Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy   As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.   Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wagonloads of hungry customers.
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A Culinary History of Mobile.

2024-05-17T06:18:37Z

by Andrews, Christopher.
Call Number 641.5
Publication Date 2023
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Eat Your Words : The Definitive Dictionary for the Discerning Diner (For Readers of The Flavor Bible and The Modernist Bread Book).

2024-05-17T06:18:37Z

by Convery, Paul.
Call Number 929.60500000000002
Publication Date 2019
Summary Eat Your Words brings to the table a compilation of 6,000 often unusual and unfamiliar terms across twenty-one fact-packed courses, offering the reader a unique feast of learning as well as a fun and flavor-filled dip into the fascinating language of food and eating.
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Korean Food Made Easy.

2024-05-17T06:18:37Z

by Hwang, Caroline.
Call Number 641.59519
Publication Date 2018
Summary Author Caroline Hwang ably demonstrates that Korean cuisine is one of the simplest, healthiest cuisines - and it's perfect for sharing.
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Spiralize and Thrive : 100 Vibrant Vegetable-Based Recipes for Starters, Salads, Soups, Suppers, and More.

2024-05-17T06:18:37Z

by Tarhuni, Dalila.
Call Number 641.65
Publication Date 2016
Summary The spiralizer is about to become your best friend--long used by chefs to create beautiful presentations, spiralizers have now found their way into the kitchens of everyday families. Available at most cooking, department, and home stores, the spiralizer is quickly becoming a kitchen essential. Just about any vegetable can be spiralized--simply insert your choice veggie, crank the handle, and watch beautiful, evenly shaped ribbons of carrot, zucchini, and peppers come out the other end. Any of these can be combined to create a variety of delicious, low carb, healthy meals, many of which fit right into a paleo or gluten-free lifestyle. With Spiralize and Thrive, the options are endless: use strands of carrots and cabbage for salads, or to create the most beautiful coleslaw you've ever seen; spiralized potatoes can be cooked with a bit of oil and are an amazing substitute to French fries; zucchini noodles paired with your favorite sauce makes a shockingly great spaghetti. Dalila Tarhuni offers healthy, made-from-scratch recipes that are simple to follow and will make your mouth water. Recipes include: * Mushroom and celeriac au gratin * Beet, orange, and dandelion salad * Roasted pepper and garlic soup with summer squash noodles and avocado * Rosemary-orange chicken with spiralized ratatouille This cookbook will be a great addition to your cookbook collection, no matter which cuisine you prefer. What are you waiting for!?.
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Compromise Cake [electronic resource] : Lessons Learned from My Mother's Recipe Box

2024-05-17T06:18:37Z

by Spiller, Nancy.
Call Number 394.12
Publication Date 2015
Summary After her mother's death in 2007, Nancy Spiller discovered her mother's teaching credential buried in a recipe box. Her mother had taught for only one year before marrying and having four children. Spiller realized that she had probably been her mother's best and only student in the kitchen.Compromise Cake explores Spiller's life in the suburbs in Northern California in the 1960's, learning to cook by her mother's side, as remembered through the recipe box. It touches on lineage and industrial changes; it is a meditation on men, women, marriage and the concept of compromise.What emerges is a p
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Planet Taco [electronic resource] : A Global History of Mexican Food

2024-05-17T06:18:37Z

by Pilcher, Jeffrey M.
Call Number 641.5972
Publication Date 2014
Summary As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become so ubiquitous?In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlighten
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The Edible South : The Power of Food and the Making of an American Region.

2024-05-17T06:18:37Z

by Ferris, Marcie Cohen.
Call Number 394.120975
Publication Date 2014
Format: Electronic Resources
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Northern Chinese Favorites [electronic resource] : Northern Chinese Favorites

2024-05-17T06:18:37Z

by Reid, Daniel.
Call Number XX(155637.1)
Publication Date 2013
Summary The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind-swept steppes of northern China. It relies heavily on preserved foods and hearty fare to combat the harsh climate. Northern Chinese Favorites has everything you need to make 40 easy and authentic Chinese favorites. This book contains instructions for appetizers, desserts, meat, noodles, pancakes, poultry, seafood, soups, and vegetables. Recipes include:Pressed tofu with spicy sauceSweet almond cream dessertFive spice Beijing spareribsJiajiag MianPotstickersChicken with cashewsHot
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West Coast Road Eats : The Best Road Food from San Diego to the Canadian Border.

2024-05-17T06:18:37Z

by Roth, Anna.
Call Number 641.5979
Publication Date 2011
Summary As a nation, we are beginning to understand the lesson behind that old maxim, "you are what you eat." As "locavore" becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats shows how why we eat - and where we eat it - matters more than ever. West Coast Road Eats is the definitive guide to the cuisine of the West Coast. Part guidebook, part travelogue and part history lesson, this book is a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that make up our unique edible ecosystem. West Coast Road Eats offers a native's list of the dozens of extraordinary restaurants that dot our freeways and scenic byways, from the Canadian border to San Diego. The book includes suggested itineraries, overviews of major cities with trips that depart from them, and sidebars covering everything from captivating food factory tours to instructions on how to pick the best produce at any farm stand. This is not another book of disjointed restaurant reviews, however. At its heart is the unfolding highway - the enduring image of the American West. The restaurant reviews celebrate the spirit of the open road and put each pit stop into geographical and culinary context for the reader. The ingredients are the cuisine, and West Coast cooking is not defined by the staid regional boundaries that confine our Eastern counterparts, but by our history of migration and conquest, our endless skyways and sprawling landscapes, and above all, by the pleasures and possibilities of the open road.
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The Science of the Oven.

2024-05-17T06:18:37Z

by This, Hervé.
Call Number 641.3
Publication Date 2009
Summary Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.
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Make Book Club Lit Again : Recipes and Ideas to Bring Classics to Life.

2024-05-17T06:18:37Z

by Connolly-Ahern, Colleen.
Call Number 641.59
Publication Date 2021
Format: Electronic Resources
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Salsas and Tacos.

2024-05-17T06:18:37Z

by Curtis, Susan D.
Call Number 641.5979
Publication Date 2019
Summary New Mexican Cuisine is a melting pot of Spanish, Mexican, Native American, and Cowboy cultures, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, has brought together the best recipes ever to fill a tortilla. Enjoy over 50 recipes including Roasted Tomato Salsa, Pork Carnitas Tacos, Tomatillo-Papaya Salsa, and Apple Pie Tacos.
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Forging Communities : Food and Representation in Medieval and Early Modern Southwestern Europe.

2024-05-17T06:18:37Z

by Piera, Montserrat.
Call Number 641.50902
Publication Date 2018
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Mississippi Current Cookbook [electronic resource] : A Culinary Journey down America''s Greatest River

2024-05-17T06:18:37Z

by Charboneau, Regina.
Call Number 641.5975
Publication Date 2014
Summary Discover the diverse food and culinary traditions from the ten states that border America's most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river's source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer's end crayfish party, and a Hmong Southeast Asian New Year's Eve buffet. Next the book moves to the river's middle region, from Hannibal to New Madrid, featuring a dinner t
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Food Lovers' Guide to® Long Island : The Best Restaurants, Markets & Local Culinary Offerings.

2024-05-17T06:18:37Z

by Gianotti, Peter.
Call Number 647.9574721
Publication Date 2014
Summary Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including:  Food festivals and culinary events Farmers markets and farm stands Specialty food shops Places to pick your own produce One-of-a-kind restaurants and landmark eateries Recipes using local ingredients and traditions The best wineries and brewpubs.
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Food Lovers' Guide to® Dallas & Fort Worth : The Best Restaurants, Markets & Local Culinary Offerings.

2024-05-17T06:18:37Z

by Naylor, June.
Call Number 917.64
Publication Date 2014
Summary The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including:  Favorite restaurants and landmark eateries Farmers markets and farm stands Specialty food shops, markets and products Food festivals and culinary events Places to pick your own produce Recipes from top local chefs The best cafes, taverns, wineries, and brewpubs.
Format: Electronic Resources
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Food Lovers' Guide to® Portland, Oregon : The Best Restaurants, Markets & Local Culinary Offerings.

2024-05-17T06:18:37Z

by Wolf, Laurie.
Call Number 917.95
Publication Date 2014
Summary The ultimate guide to the Portland, Oregon food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
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Hudson Valley Chef's Table : Extraordinary Recipes from Westchester to Columbia County.

2024-05-17T06:18:37Z

by Sexton, Julia.
Call Number 641.5973
Publication Date 2014
Summary Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its bestWith over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table  is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
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The Picayune's Creole Cook Book.

2024-05-17T06:18:37Z

by The Picayune, The.
Call Number 641.5
Publication Date 2013
Summary Published in 1901 in New Orleans, The Picayune's Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, the Picayune, a New Orleans newspaper, was determined to save the local cuisine and collected it directly from the cooks and housekeepers who were the first practitioners of the Creole tradition. The book became wildly popular and has had over 15 editions printed throughout the twentieth century. As stated in the introduction, The Picayune's Creole Cook Book was published "to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness" and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos. The recipe list includes classics such as seafoods, gumbos, cakes and pastries, jambalayas, and fruit drinks, along with many other delectable dishes. With its fascinating historical origins and delicious authentic recipes, The Picayune's Creole Cook Book is truly the bible of the rich Louisiana culinary tradition. This edition of The Picayune's Creole Cook Book 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 lives 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 comprises approximately 1,100 volumes.
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Dos Caminos Mexican Street Food : 120 Authentic Recipes to Make at Home.

2024-05-17T06:18:37Z

by Stark, Ivy.
Call Number 641.5972
Publication Date 2013
Summary After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a caf#65533; to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine. While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country's lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains. 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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Florence Tan's Best Nyonya Recipes [electronic resource].

2024-05-17T06:18:37Z

by Tan, Florence.
Call Number 641.5951
Publication Date 2012
Summary Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a bre
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The Asian Kitchen [electronic resource].

2024-05-17T06:18:37Z

by Ling, Kong Foong.
Call Number 641.595
Publication Date 2012
Summary Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
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World in a Skillet [electronic resource] : A Food Lover's Tour of the New American South

2024-05-17T06:18:37Z

by Knipple, Paul.
Call Number 641.5975
Publication Date 2012
Summary Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions ""down home."" Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditio
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Hiroko's American Kitchen : Cooking with Japanese Flavors.

2024-05-17T06:18:37Z

by Shimbo, Hiroko.
Call Number 641.595211
Publication Date 2012
Summary You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other--will they relish these "foreign" dishes the way you do? Hiroko's American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.
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Hubert Keller's Souvenirs : Stories and Recipes from My Life.

2024-05-17T06:18:37Z

by Keller, Hubert.
Call Number 641.5944
Publication Date 2012
Summary Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star-rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the "Holiday" chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller's life.
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The Japanese Restaurant : Tasting the New Exotic in Australia.

2024-05-17T06:18:37Z

by Hamada, Iori.
Call Number 641.5952
Publication Date 2023
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Chop Suey and Sushi from Sea to Shining Sea : Chinese and Japanese Restaurants in the United States.

2024-05-17T06:18:37Z

by Arnold, Bruce Makoto.
Call Number 641.5951
Publication Date 2018
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My Revision Notes.

2024-05-17T06:18:37Z

by Mackey, Yvonne.
Call Number 641.5
Publication Date 2017
Summary Exam Board: AQALevel: GCSESubject: Food PreperationFirst Teaching: September 2016First Exam: Summer 2018 Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the AQA GCSE Food Preparation and Nutrition exam. - Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes.
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Istanbul Cult Recipes.

2024-05-17T06:18:37Z

by Larmoyer, Pomme.
Call Number 641.5949618
Publication Date 2016
Summary Celebrates the city of Istanbul, with its unique situation between Europe and Asia; and its ever-popular cuisine.
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A Taste of Progress : Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries.

2024-05-17T06:18:37Z

by Teughels, Nelleke.
Call Number 664
Publication Date 2016
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Bonjour Ya'll [electronic resource] : Heidi's Fusion Cooking on the South Carolina Coast

2024-05-17T06:18:37Z

by Vukov, Heidi.
Call Number 641.59
Publication Date 2015
Summary "Bonjour, Y'All," the slogan for Heidi Vukov' Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant's elegant and delicious pairing of two distinct culinary traditions-European cuisine and Southern home cooking. This book celebrates Croissants' diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes a
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Providence & Rhode Island Chef's Table : Extraordinary Recipes from the Ocean State.

2024-05-17T06:18:37Z

by Beaulieu, Linda.
Call Number 641.597452
Publication Date 2014
Summary The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
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Robin Robertson's Vegan Without Borders : Easy Everyday Meals from Around the World.

2024-05-17T06:18:37Z

by Robertson, Robin.
Call Number 641.5636
Publication Date 2014
Summary Vegan Without Borders shares Robin Robertson's favorite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin's all-time favorites. This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD), and food-loving vegans will delight at the dishes Robin places on her table at home.  The recipes are healthy and accessible but without compromising on flavor. The pastiche of plant-based delights are organized by country or region of the world, making it easy to prepare a single recipe or to put courses together for a complete meal in a particular cuisine. The recipes include family-style comfort foods, global ethnic favorites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires. The result is a bounty of mouthwatering recipes that span the globe, representing the cooking traditions of more than twenty different countries of Europe, the Americas, Africa, the Middle East, India, and Asia. Recipes include: Polenta Rustica with Kale and Bean Ragout Potato Gratin Dauphinoise Baked Eggplant Fries with Tzatziki Sauce Chickpea Nuggets with Buffalo Barbecue Ranch Sauce Blue Ribbon Chocolate Cake Mojito Sweet Potatoes Melon Paletas Za'atar Roasted Cauliflower Lemongrass Coconut Rice Red-Cooked Tempeh Sizzling Saigon Crepes Bangkok Street Cart Noodles.
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Hungry Campers [electronic resource] : Cooking Outdoors for 1 to 100

2024-05-17T06:18:37Z

by Williams, Zac.
Call Number 641.578
Publication Date 2013
Summary Delicious camping cuisine for scout groups, youth groups and families Hungry Campers offers a handy selection of simple and easy to-make recipes that can be used by families, friends, scouts and youth groups to prepare meals for all types of outdoor adventures. Simple recipes for breakfasts, lunches, dinners and desserts are complemented by menu plans for weeklong camps, multi-day backpacking trips and even overnighters, making it easy to get outdoors. Each chapter focuses on a specific type of camp cooking, including campfire cooking basics, large groups, Dutch oven, backpacking and recipe
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Food Lovers' Guide to® Massachusetts : The Best Restaurants, Markets & Local Culinary Offerings.

2024-05-17T06:18:37Z

by Harris, Patricia.
Call Number 917.44
Publication Date 2013
Summary The ultimate guide to the food scene in Massachusetts provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
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Quick-Fix Indian : Easy, Exotic Dishes in 30 Minutes or Less.

2024-05-17T06:18:37Z

by Kahate, Ruta.
Call Number 641.5954
Publication Date 2012
Summary For too long, Indian cuisine has been perceived as complex and time-consuming to prepare. Quick-Fix Indian aims at making Indian cooking accessible to everybody--the beginner, the experienced cook, absolutely anyone wanting to try his or her hand at a new cuisine. The 125 dishes in Quick-Fix Indian are modern and fresh, yet rooted in tradition. These recipes are identifiable as Indian, but that's where the familiarity ends--most of these recipes haven't been seen before, anywhere. While the dishes are simple to make, they are by no means simplistic. They are bright, modern, and complex tasting, belying the fact that they only took 30 minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. Some of the recipes included are: Chickpea Salad with Pomegranate , Stir-Fried Beef with Peppers, Beet Raita with Cilantro, Sweet Coconut Rice, Spicy Coastal Scramble, Pan-Fried Silky Eggplant, Coriander Shrimp with Zucchini, and Kids' Favorite Banans Fritters. While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. As an added bonus, the book also lists 'exotic' substitutions for readers who'd like to try them. For example, mustard oil adds a special zing to the Sprouted Mung Bean Salad, but canola oil works just fine. And finally, this cookbook is fun. Written in a lighthearted manner, Quick-Fix Indian amuses readers while also providing solid information.
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Step by Step Cooking Chinese [electronic resource] : Delightful Ideas for Everyday Meals

2024-05-17T06:18:37Z

by MCIA.
Call Number 641.5951
Publication Date 2011
Summary Step-by-Step Cooking: Chinese will guide novice cooks through the necessary techniques for preparing Chinese dishes and provide more experienced cooks with fresh ideas for Chinese cooking. This collection of recipes features a wide range of Chinese dishes that are easy to prepare with readily available ingredients. For all those who love Chinese cuisine, this is the book that demystifies Chinese cooking and makes it both simple and enjoyable. The book showcases recipes ranging from soups, seafood, meat & poultry, vegetables, rice & noodles to sweets.
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The California Seafood Cookbook : A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond.

2024-05-17T06:18:37Z

by Cronin, Isaac.
Call Number 641.69209794
Publication Date 2011
Summary First published in 1983, The California Seafood Cookbook has sold 128,000 copies--and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions. 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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Food Lovers' Guide to® Charleston and Savannah : The Best Restaurants, Markets and Local Culinary Offerings.

2024-05-17T06:18:37Z

by Herrick, Holly.
Call Number 917.57
Publication Date 2011
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Step by Step Cooking Thai [electronic resource] : Delightful Ideas for Everyday Meals

2024-05-17T06:18:37Z

by MCIA.
Call Number 641.59593
Publication Date 2008
Summary Step-By-Step Cooking: Thai is a collection of authentic recipes that feature the very best that Thai cuisine has to offer. Valuable insights are offered through detailed information on food preparation techniques and cooking styles. Accompanied by clear step-by-step instructions and photographs, each recipe will be a breeze to follow and recreate in the kitchen. Savour rich, flavourful dishes such as the Thai Chicken Curry and Thai Fish Chowder, and give new life to the usual meal staples by whipping up Fried Rice with Prawn (Shrimp) Paste or Rice Vermicelli with Coconut Milk. Serve up quick,
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Nathalie Dupree's Favorite Stories and Recipes.

2024-05-17T06:18:37Z

by Dupree, Nathalie.
Call Number 641.59749999999997
Publication Date 2019
Summary Nathalie Dupree, the "Queen of Southern Cuisine," is a storyteller, and in celebration of her 80th birthday, she shares her favorite culinary stories. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who has invoked her name in a conversation about Southern food.
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Florence Tan's Timeless Peranakan Recipes.

2024-05-17T06:18:37Z

by Tan, Florence.
Call Number 641.59595
Publication Date 2017
Summary Peranakan cuisine combines the best of Chinese and Malay influences to offer a unique fusion of exotic and aromatic food. From spicy sambals and piquant pickles to dishes that tantalise and entice… the undisputed doyenne of Peranakan cuisine Florence Tan whets your appetite in Florence Tan's Timeless Peranakan Recipes, a collection of her family's treasured recipes. Find traditional and classic Nyonya favourites like Ikan Kuah Lada, Udang Masak Lemak and Ayam Buah Keluak and special dishes like Hee Peow Soup, Nasi Ulam and Nyonya Yee Sang, which are prepared for festive and auspicious occasions. With Florence's help, anyone can cook up an authentic Nyonya meal (or feast) in no time!.
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Cosmopolitanism and Tourism : Rethinking Theory and Practice.

2024-05-17T06:18:37Z

by Shepherd, Robert.
Call Number 306.4819
Publication Date 2017
Summary Utilizing case studies from Guatemala, Bolivia, and Ireland to China, India, and Dubai, the contributors to Cosmopolitanism and Tourism question whether cosmopolitan subjectivity is still the desired aim of all travelers, as is commonly believed within the field of tourism studies.
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Great Italian American Food in New England : History, Traditions & Memories.

2024-05-17T06:18:37Z

by Carafoli, John F.
Call Number 641.59450000000004
Publication Date 2016
Summary Explore the Italian enclaves in New England and the evolution of Italian-American cuisine. through profiles of the people, places, and communities alongside interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Part historical record, part travelogue, part cookbook, Great Italian American Food in New England is fascinating glimpse into this rich heritage and features more than 50 classic recipes.
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Santa Fe School of Cooking [electronic resource] : Celebrating the Foods of New Mexico

2024-05-17T06:18:37Z

by Curtis, Susan D.
Call Number 641.5979
Publication Date 2015
Summary <DIV><P>Celebrating their 25th year, the Santa Fe School of Cooking is the expert on regional New Mexico cuisine. Each year through cooking classes, restaurant tours and special events, the school teaches thousands of culinary students how to create unique Southwest flavors using fresh local ingredients. Superb recipes and instruction from celebrity and guest chefs over the years make this a collectable cookbook.</P></DIV>
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Sri Lankan Cooking [electronic resource].

2024-05-17T06:18:37Z

by Bullis, Douglas.
Call Number 641.595493
Publication Date 2014
Summary Learn to cook all your favorite Sri Lankan foods with this beautifully illustrated and easy-to-follow Sri Lankan cookbook.Sri Lanka , the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Rarely found in restaurants outside the island itself, Sri Lankan fare is often mistaken for yet another Indian cuisine. To the culinary explorer, however, Sri Lankan food is as intriguing and unique as the many other customs of this island paradise.Sri Lankan Cooking introduces over 80 sumptuous recipes to the curious cook, originating from the four corners of t
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Food of Myanmar [electronic resource] : Authentic Recipes from the Land of the Golden Pagodas

2024-05-17T06:18:37Z

by Robert, Claudia Saw Lwin.
Call Number XX(155613.1)
Publication Date 2014
Summary Myanmar, or Burma as it was formerly known, is a land with an intriguingly different and relatively undiscovered cuisine. Full of delicious and healthful dishes-some hauntingly similar to ones in the neighboring countries of China, India and Thailand, others dramatically different-the classic cooking of Myanmar is not difficult to prepare at home.The Food of Myanmar is a unique cookbook that presents over 60 recipes encompassing the complete range of traditional Burmese dishes. Discover a distinctive cuisine that draws inspiration from neighboring traditions while remaining true to its Burmese
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The Little Red Book of Kitchen Wisdom.

2024-05-17T06:18:37Z

by Frail, Nicole.
Call Number 641.5
Publication Date 2014
Summary From Thomas Keller to Julia Child--hundreds of quotes that are sure to please anyone who loves to cook, bake, drink, and eat. As American chef and food writer James Beard once said, "Food is our common ground, a universal experience." Everyone has a favorite food or meal, a method of cooking or baking they swear by, or a secret ingredient they utilize whenever possible. Food brings friends and family together every day, whether in their dining rooms or at tables in their favorite restaurants. The Little Red Book of Kitchen Wisdom presents thoughts on the happenings in kitchens around the world, from the preparation of ingredients to the consumption of meals and everything in between. This book will include quotes from the most respected chefs in the world (such as Heston Blumenthal, Alice Waters, and Grant Achatz), recognizable celebrity chefs and television personalities (Alton Brown, Mario Batali, Cat Cora), food critics and writers (Michael Pollan, Ruth Reichl, Michael Ruhlman), and various actors, actresses, authors, comedians, and poets who like to eat and talk about it. The mix of professionals and celebrities featured in this book will draw the attention of cooks at every level--professionals, home cooks, and hobbyists--and people who simply love to eat and drink. "The only time to eat diet food is while you're waiting for the steak to cook." --Julia Child "I cook with wine, sometimes I even add it to the food." --W.C. Fields "The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture." --Michael Pollan "A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting." --Charlie Trotter.
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