Search Results for Cuisine - Narrowed by: Food.

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-18T05:06:59Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format: Books

The story of food : an illustrated history of everything we eat / contributors, Josephine Bacon [and five others] ; foreword by Giles Coren.

2024-05-18T05:06:59Z

by Bacon, Josephine, 1942-, author.
Call Number 641.3009 STO
Publication Date 2018
Summary Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates food that not only feeds our bodies but also makes up our culture. In The Story of Food our millennia-old relationship with nearly 200 foods is sumptuously illustrated, with tales from all over the world. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.
Format: Regular print

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

2024-05-18T05:06:59Z

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
Format: Electronic Resources
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The food & wine pairing guide [electronic resource] / Katinka van Niekerk, Brian Burke.

2024-05-18T05:06:59Z

by van Niekerk, Katinka
Call Number 641.22
Publication Date 2012
Summary A handy reference guide to matching food and wine.
Format: Books
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Food lover's guide to the world : experience the great global cuisines.

2024-05-18T05:06:59Z

by Lonely Planet Publications (Firm)
Call Number 641.3009 FOO
Publication Date 2012
Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format: Regular print

Food preferences and taste : continuity and change / edited by Helen Macbeth.

2024-05-18T05:06:59Z

by Macbeth, Helen M.
Call Number 613.2019 FOO
Publication Date 1997
Format: Books

Food & drink infographics : a visual guide to culinary pleasures / Simone Klabin ; ed. Julius Wiedemann.

2024-05-18T05:06:59Z

by Klabin, Simone, author.
Call Number 641 KLA
Publication Date 2018
Summary Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You?ll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavour pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a foreword by cooking author Michael Ruhlman, followed by a historic survey of food imagery exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness.
Format: Books

Culinary tourism [electronic resource] / edited by Lucy M. Long.

2024-05-18T05:06:59Z

by Long, Lucy M., 1956-
Call Number 641.3 CUL
Publication Date 2013
Summary Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.
Format: Electronic Resources
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The Joy of Eating.

2024-05-18T05:06:59Z

by Glenn, Jane K., author.
Call Number 641.300973 GLE
Publication Date 2021
Format: Electronic Resources
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The Gastronomica Reader [electronic resource].

2024-05-18T05:06:59Z

by Goldstein, Darra.
Call Number 641.509
Publication Date 2010
Summary Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investiga.
Format: Electronic Resources
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Foodies and food Tourism [electronic resource] / Donald Getz ... [et al].

2024-05-18T05:06:59Z

by Getz, Donald, 1949-
Call Number 641.3 FOO
Publication Date 2014
Summary Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood.
Format: Electronic Resources
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Kevin Belton's Cookin' Louisiana : Flavors from the Parishes of the Pelican State.

2024-05-18T05:06:59Z

by Belton, Kevin.
Call Number 641.59763
Publication Date 2021
Summary Kevin Belton's fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to parishes across Louisiana to explore the dishes and flavor profiles of each area. Kevin Belton's Cookin' Louisiana has 78 recipes along with a helping of Kevin's stories and humor.
Format: Electronic Resources
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