Search Results for Food magazine

Food magazine.

2024-05-04T22:57:20Z

Call Number PER 664 FOO
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Toothache food magazine Issue 08.

2024-05-04T22:57:20Z

Call Number 641.5973 TOO
Publication Date 2024 2023 2022 2021 2020
Format: Regular print

Spain gourmetour : food, wine & travel quarterly magazine.

2024-05-04T22:57:20Z

by ICEX.
Call Number PER 641.0946 SPA 69 JAN - APR 2007
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Holiday magazine book of the world's fine food

2024-05-04T22:57:20Z

Call Number 641.013 HOL
Publication Date 1960
Format: Books

The Australasian baker : bakery, patisserie and food service magazine.

2024-05-04T22:57:20Z

Call Number PER 664.7520994 AUS
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Food Network Magazine the Recipe-A-Day Kids Cookbook : 365 Fun, Easy Treats.

2024-05-04T22:57:20Z

by Magazine, Food Network.
Call Number 641.5
Publication Date 2022
Format: Electronic Resources
Click here to view book

Food Network Magazine the Big, Fun Kids Cookbook : 150+ Recipes for Young Chefs.

2024-05-04T22:57:20Z

by Carpenter, Maile.
Call Number XX(309398.1)
Publication Date 2020
Format: Electronic Resources
Click here to view book

Lucky Peach Presents 101 Easy Asian Recipes : The First Cookbook from the Cult Food Magazine.

2024-05-04T22:57:20Z

by Meehan, Peter.
Call Number 641.595
Publication Date 2015
Format: Electronic Resources
Click here to view book

Cook's Illustrated Cookbook : 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine.

2024-05-04T22:57:20Z

by Illustrated, Cook's.
Call Number 641.5973
Publication Date 2011
Format: Electronic Resources
Click here to view book

Delicious : 5 of the best : celebrating five years of the world's best food magazine / by Valli Little.

2024-05-04T22:57:20Z

by Little, Valli.
Call Number 641.5 LIT
Publication Date 2006
Format: Books

The ultimate food lover's guide to Houston / from the editors, writers and staff of My Table : Houston's Dining Magazine.

2024-05-04T22:57:20Z

Call Number 647.9764 ULT
Publication Date 2008
Format: Books

The Food and Beverage Magazine Guide to Restaurant Success : The Proven Process for Starting Any Restaurant Business from Scratch to Success / Michael Politz.

2024-05-04T22:57:20Z

by Politz, Michael.
Call Number 647.95068
Publication Date 2020
Format: Electronic Resources
Click here to view book

Chocolate passion : recipes and inspiration from the kitchens of Chocolatier magazine / Tish Boyle and Tim Moriarty ; photography by John Uher ; food styling by Liz Duffy.

2024-05-04T22:57:20Z

by Boyle, Tish.
Call Number 641.6374 BOY
Publication Date 2000
Format: Books

Sweet : Our Best Cupcakes, Cookies, Candy, and More: a Baking Book.

2024-05-04T22:57:20Z

by Magazine, Editors of Food Network.
Call Number 641.86
Publication Date 2014
Format: Electronic Resources
Click here to view book

The Best and Lightest : 150 Healthy Recipes for Breakfast, Lunch and Dinner: a Cookbook.

2024-05-04T22:57:20Z

by Magazine, Editors of Food Network.
Call Number 641.56370000000004
Publication Date 2015
Format: Electronic Resources
Click here to view book

Comfort Food Cookbook : 230 Recipes for Bringing Classic Good Food to the Table.

2024-05-04T22:57:20Z

by magazine, Editors of Grit.
Call Number 641.5973
Publication Date 2014
Summary Comfort Food Cookbook is packed with comfort food recipes that appeal to nostalgia as much as appetite. The recipes in this cookbook are a guide to simple and delicious food.
Format: Electronic Resources
Click here to view book

Everyday Food : 250 Easy, Delicious Recipes for Any Time of Day: a Cookbook.

2024-05-04T22:57:20Z

by Magazine, Martha Stewart Living.
Call Number 641.555
Publication Date 2010
Format: Electronic Resources
Click here to view book

Everyday Food : 250 Recipes for Easy, Delicious Meals All Year Long: a Cookbook.

2024-05-04T22:57:20Z

by Magazine, Martha Stewart Living.
Call Number 641.555
Publication Date 2011
Format: Electronic Resources
Click here to view book

So Good: the magazine of haute patisserie

2024-05-04T22:57:20Z

Call Number PER 641.86 SOG ISSUE 3 JAN 2010
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Art culinaire : the international magazine in good taste [thirty-sixth issue, Spring 1995]

2024-05-04T22:57:20Z

Call Number 641.5 ART
Publication Date 1995
Format: Books

Quick frozen foods international. [electronic resource].

2024-05-04T22:57:20Z

Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Electronic Resources
Full text available: 1989-01-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.

My Kitchen Year : 136 Recipes That Saved My Life.

2024-05-04T22:57:20Z

by Reichl, Ruth.
Call Number 641.564
Publication Date 2016
Summary The world's most famous food editor shares more than 100 treasured recipes that restored her spirit after the abrupt closing of Gourmet magazine.
Format: Electronic Resources
Click here to view book

Goodfood magazine.

2024-05-04T22:57:20Z

Call Number PER 641.05 GOO
Publication Date 2024 2023 2022 2021 2020
Format: Other

Beanscene : the coffee culture magazine.

2024-05-04T22:57:20Z

Call Number PER 641.3373 BEA NOV 2010
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

So good ... recipes : all the recipes from so good .. magazine (#1 to#8) in one unique volume.

2024-05-04T22:57:20Z

Call Number 641.86 SO
Publication Date 2013
Format: Other

Beanscene : the coffee culture magazine.[electronic resource]

2024-05-04T22:57:20Z

Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Other Other
Click here to access electronic journal

So good ... recipes 2 : All the recipes from So good.. magazine (#9 to #16) in one unique volume.

2024-05-04T22:57:20Z

Call Number 641.86 SO
Publication Date 2013
Format: Books

So good ... recipes 3 : [All the recipes from So good.. magazine (#17 to #4) in one unique volume].

2024-05-04T22:57:20Z

Call Number 641.86 SO
Publication Date 2013
Format: Books

Good housekeeping's christmas cook book: selections to brighten the holiday season/ by the editors of Good Housekeeping Magazine

2024-05-04T22:57:20Z

Call Number ARC PER 641.568 GOO
Publication Date 1958
Format: Books

Nourish Magazine.

2024-05-04T22:57:20Z

Call Number PER 613.3 NOU V. 6 NO. 6 SEP 2018
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Rum 1000 [electronic resource] : The Ultimate Collection of Rum Cocktails, Recipes, Facts, and Resources

2024-05-04T22:57:20Z

by Foley, Ray.
Call Number 641.874
Publication Date 2008
Summary Ray Foley, publisher of Bartender Magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Mojito, Strawberry Daiquiri, and Double-Chocolate Rum Cake.
Format: Electronic Resources
Click here to view book

Molto Gusto : Easy Italian Cooking.

2024-05-04T22:57:20Z

by Batali, Mario.
Call Number 641.5945
Publication Date 2010
Summary Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali's famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali-a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano-has been named by Fortune magazine as one of the "100 most recognized personalities in the U.S." With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey-from antipasti to gelati-with nearly 100 scrumptious recipes for "Easy Italian Cooking" and gorgeous full-color photographs.
Format: Electronic Resources
Click here to view book

The gourmet cookbook vol.2 / [edited by Gourmet, the magazine of good living.

2024-05-04T22:57:20Z

by Gourmet, Inc.
Call Number ARC KLI 641.5 GOU
Publication Date 1957
Format: Books

The gourmet cookbook vol. 1 / [edited by Gourmet, the magazine of good living].

2024-05-04T22:57:20Z

by Gourmet, Inc.
Call Number ARC KLI 641.5 GOU
Publication Date 1950
Format: Books

My kitchen year : 136 recipes that saved my life / Ruth Reichl ; photographs by Mikkel Vang.

2024-05-04T22:57:20Z

by Reichl, Ruth, author.
Call Number 641.564 REI
Publication Date 2016
Summary 'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters. My kitchen year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - reprsesents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My kitchen year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.
Format: Books

French desserts / Hillary Davis ; photographs by Steven Rothfeld.

2024-05-04T22:57:20Z

by Davis, Hillary, 1952-, author.
Call Number 641.860944 DAV
Publication Date 2016
Summary "They're all sweet, they're all delectable, and they're all homemade." Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crepe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for "New Hampshire Magazine, " and her work has been featured in many national and international magazine and website articles.
Format: Books

The Diabetes Comfort Food Diet Cookbook : 200 Delicious Dishes to Help You Lose Weight and Balance Blood Sugar.

2024-05-04T22:57:20Z

by Cipullo, Laura.
Call Number 641.56314
Publication Date 2015
Format: Electronic Resources
Click here to view book

Power Foods : 150 Delicious Recipes with the 38 Healthiest Ingredients: a Cookbook.

2024-05-04T22:57:20Z

by Magazine, The Editors of Whole Living.
Call Number 641.5636
Publication Date 2011
Format: Electronic Resources
Click here to view book

Marguerite Patten's Best British Dishes [electronic resource].

2024-05-04T22:57:20Z

by Patten, Marguerite.
Call Number 641.5
Publication Date 2011
Summary Marguerite Patten is one of Britain's best known and best loved cookery writers. She is the author of over 170 books and numerous newspaper and magazine articles. Her Cookery in Colour was first published in 1960 and with sales of over 2 million copies has broken all records in cookery book publishing. She was awarded an OBE in 1991 for 'services to the art of cookery' and in addition she received Lifetime Achievement Awards in 1995 from the Guild of Food Writers, in 1996 from the Trustees of the André Simon Award, in 1998 from the BBC Good Food Awards and in 2007 Woman of the Year Lifetime Ac
Format: Electronic Resources
Click here to view book

Modern Gastronomy [electronic resource] : A to Z

2024-05-04T22:57:20Z

by Adria, Ferran.
Call Number XX(150666.1)
Publication Date 2009
Summary Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
Format: Electronic Resources
Click here to view book

Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

2024-05-04T22:57:20Z

by Bartlett, Michael.
Call Number 647.95068 WIN
Publication Date 1994
Summary Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html

Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

2024-05-04T22:57:20Z

by Muhlke, Christine, author.
Call Number 641.59 MUH
Publication Date 2019
Summary Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format: Books

Australian food / Bill Granger ; [photography by Mikkel Vang].

2024-05-04T22:57:20Z

by Granger, Bill, 1969-, author.
Call Number 641.5994 GRA
Publication Date 2020
Summary In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity but the warmth of atmosphere and joy of eating remain the same.
Format: Regular print

Gluten-Free Girl [electronic resource] : How I Found the Food That Loves Me Back...And How You Can Too

2024-05-04T22:57:20Z

by James Ahern, Shauna.
Call Number 641.5632
Publication Date 2008
Summary ""A delightful memoir of learning to eat superbly while remaining gluten free.""-Newsweek magazine ""Give yourself a treat! Gluten-Free Girl offers delectable tips on dining and living with zest-gluten-free. This is a story for anyone who is interested in changing his or her life from the inside out!""-Alice Bast, executive director National Foundation for Celiac Awareness ""Shauna's food, the ignition of healthy with delicious, explodes with flavor-proof positive that people who choose to eat gluten-free can do it with passion, perfection, and power.""-John La Pu
Format: Electronic Resources
Click here to view book

The 100 Most Jewish Foods : A Highly Debatable List.

2024-05-04T22:57:20Z

by Newhouse, Alana.
Call Number 641.5676
Publication Date 2019
Summary An intentionally debatable list of the 100 most iconic Jewish foods--from challah to charoset, babka to Bazooka--with essays by prominent food and culture thought leaders and easy, home-cook-friendly recipes in a gifty, timeless package from the founder of Tablet, an influential American-Jewish online magazine. A perfect gift for any Jew.
Format: Electronic Resources
Click here to view book

America's Southwest [electronic resource].

2024-05-04T22:57:20Z

by Frost, James Bernard.
Call Number 641.302
Publication Date 2010
Summary This is the resource book for vegetarian travelers. -- Healing Retreats. ""This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce."" -- Society of American Travel Writers Foundation. ""... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food."" -- Physician's Travel & Meeting Guide. ""... well researched... "" -- ForeWord magazine. ""It's a meaty
Format: Electronic Resources
Click here to view book

Delicious : 5 nights a week : every recipe you'll ever need for midweek cooking / by Valli Little.

2024-05-04T22:57:20Z

by Little, Valli.
Call Number 641.563 LIT
Publication Date 2007
Format: Books

Career as a test kitchen home economist in the food industry : you can create new recipes for cookbooks and magazines, TV and food companies.

2024-05-04T22:57:20Z

by Institute for Career Research.
Call Number 641.5023 22
Publication Date 2005 2001
Format: Electronic Resources
Click here to view

The Columbus Food Truck Cookbook.

2024-05-04T22:57:20Z

by Cook, Renee Casteel.
Call Number 641.5
Publication Date 2016
Format: Electronic Resources
Click here to view book

Alaska & Hawaii : The Best Organic Food Stores, Farmers' Markets, & Vegetarian Restaurants.

2024-05-04T22:57:20Z

by Frost, James Bernard.
Call Number 919.69044
Publication Date 2009
Summary "This is the resource book for vegetarian travelers." -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. "... well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt focuses on Alaska & Hawaii, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.
Format: Electronic Resources
Click here to view book

Prevention's super foods cookbook : 250 delicious recipes using nature's healthier foods / by the editors of Prevention magazine; compiled and edited by Jean Rogers; introduction by Joanne D'Agostino

2024-05-04T22:57:20Z

by Rogers, Jean
Call Number 641.5637 PRE
Publication Date 1993
Format: Books

The Kitchen Diva's Diabetic Cookbook : 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine with Them.

2024-05-04T22:57:20Z

by Medearis, Angela Shelf.
Call Number 641.56314
Publication Date 2012
Summary The Kitchen Diva's Diabetic Cookbook is an inspirational collection of more than 150 simple, flavorful, budget-friendly recipes that address the dietary needs of prediabetics, juvenile diabetics, type 1 and type 2 diabetics, women with gestational diabetes, people with diabetic-related complications, and anyone seeking to embrace a healthier diet and lifestyle. These recipes are a modern twist on comfort food and incorporate healthy ingredients and spices designed to help keep diabetics' insulin levels in balance. You'll find recipes featured on The Dr. Oz Show, such as Buttermilk Pecan-Crusted Tilapia and Diva-licious Potpie, along with everyday favorites, such as Apple-Stuffed Waffle Sandwiches, Jerk Chicken Salad with Tropical Fruit Dressing, Roasted Tomatoes Stuffed with Lemon and Herb Cauliflower Couscous, and Easy Fruit Cobbler. A detailed nutritional and caloric analysis is included with each recipe to ensure that daily nutritional requirements are met. It's the perfect cookbook for anyone seeking a variety of imaginative, healthy, and delicious recipes suitable for all diabetics and those who dine with them. "I have been a fan of Angela Shelf Medearis for years. This cookbook is a must have. It is chock-full of delicious recipes and excellent information for people with diabetes or anyone who enjoys good, healthy foods." --Charlotte Lyons, former food editor for Ebony magazine "Filled with delicious, inventive recipes, The Kitchen Diva's Diabetic Cookbook offers much more than a great resource for families who struggle with challenges of meal planning for diabetics. As in all of Medearis's cookbooks, the recipes are family friendly, well written, and easy for even beginning cooks to follow. I'm adding it to my list to give as gifts to all the busy family cooks in my life." --Donna Pierce, BlackAmericaCooks.com and SkilletDiaries.com, former assistant food editor for the Chicago Tribune.
Format: Electronic Resources
Click here to view book

The professional chef / the Culinary Institute of America.

2024-05-04T22:57:20Z

by Culinary Institute of America.
Call Number 641.57 PRO
Publication Date 2011
Summary "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html

Empty pleasures : the story of artificial sweeteners from saccharin to Splenda / Carolyn de la Peña.

2024-05-04T22:57:20Z

by Peña, Carolyn Thomas de la.
Call Number 664.5
Publication Date 2010
Summary From the Publisher: Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in America, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted artificially sweetened foods as ideal, modern weight-loss aids, and early diet-plan entrepreneurs built menus and fortunes around pleasurable dieting made possible by artificial sweeteners. NutraSweet, Splenda, and their predecessors have enjoyed enormous success by promising that Americans, especially women, can "have their cake and eat it too," but Empty Pleasures argues that these "sweet cheats" have fostered troubling and unsustainable eating habits and that the promises of artificial sweeteners are ultimately too good to be true.
Format: Electronic Resources
Click here to view Click here to view book

Omelette and a Glass Of Wine [electronic resource] / Elizabeth David.

2024-05-04T22:57:20Z

by David, Elizabeth.
Call Number 641.013 DAV
Publication Date 2009
Summary An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.
Format: Electronic Resources
Click here to view book

Maine, Massachusetts, New Hampshire & Vermont : The Best Organic Food Stores, Farmers' Markets & Vegetarian Restaurants.

2024-05-04T22:57:20Z

by Frost, James Bernard.
Call Number 647.957305
Publication Date 2009
Summary "This is the resource book for vegetarian travelers." -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. "... well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt, however, focuses on Maine, Massachusetts, New Hampshire & Vermont, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.
Format: Electronic Resources
Click here to view book

Eat Live Love Die : Selected Essays.

2024-05-04T22:57:20Z

by Fussell, Betty.
Call Number 641.01300000000003
Publication Date 2016
Summary Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because "housewifery wasn't enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
Format: Electronic Resources
Click here to view book

California & Nevada : The Best Organic Food Stores, Farmers' Markets & Vegetarian Restaurants.

2024-05-04T22:57:20Z

by Frost, James Bernard.
Call Number 647.9573
Publication Date 2009
Summary "This is the resource book for vegetarian travelers." -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. "... well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt focuses on California & Nevada, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.
Format: Electronic Resources
Click here to view book

Insatiable : Tales from a Life of Delicious Excess.

2024-05-04T22:57:20Z

by Greene, Gael.
Call Number 641.092 B
Publication Date 2007
Summary Combining the mouth-watering memoir of Gael Greene's decades as food critic for New York magazine with her intimate revelations of bedding the likes of Elvis, Clint Eastwood and Burt Reynolds, this is a feast for the senses and an aphrodisiac for the soul.
Format: Electronic Resources
Click here to view book

Best food writing 2015 / edited by Holly Hughes.

2024-05-04T22:57:20Z

by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2015
Format: Books

My Nepenthe : Bohemian Tales of Food, Family, and Big Sur.

2024-05-04T22:57:20Z

by Steele, Romney.
Call Number 641.59794
Publication Date 2009
Summary "A very special book about a very special place." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food "What a world Romney Steele has given us in My Nepenthe! This personal tale is as tender and bright as a bite of Nepenthe Cheese Pie and will transport me--and you--to Big Sur and the days and nights of this magical place. My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory." --Deborah Madison, author of What We Eat When We Eat Alone and Vegetarian Cooking for Everyone "Romney Steele grew up in the lively bohemian milieu of Nepenthe on the Big Sur coast and knows all the stories worth telling. In My Nepenthe, an intimate, richly illustrated memoir with recipes culled from the restaurant's 60 years, she writes marvelously about her "crazy stew of a family" and especially her beloved grandmother, whose kindness and hospitality were legendary. --Caroline Bates, contributing editor, Gourmet magazine My Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe. A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant. My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale. Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters. About Nepenthe Located on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.
Format: Electronic Resources
Click here to view book

The New England Yankee cook book : an anthology incomparable recipes from the six New England states and a little something about the people whose tradition for good eating is herein permanently recorded / by Imogene Wolcott, from the files of Yankee magazine and from time-worn recipe books and many gracious contributors.

2024-05-04T22:57:20Z

by Wolcott, Imogene B., ed.
Call Number ARC 641.5974 WOL
Publication Date 1979 1978 1977 1976 1975
Format: Books

Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-05-04T22:57:20Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2018
Summary With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
Format: Electronic Resources
Click here to view

Saveur.

2024-05-04T22:57:20Z

by Saveur, The Editors of.
Call Number 641.5945
Publication Date 2015
Summary From the editors of America's favorite culinary magazine, comes the new iconic Italian cookbook. SAVEUR: Italian Comfort Food features 100 recipes from the magazine's archives and editors. Each fantastic recipe is paired with gorgeous full-color photography, sidebars, and more to celebrate this favorite cuisine. With classic and brand new recipes, this cookbook presents the flavors, ingredients and techniques you need for Italian comfort food. This masterful selection illuminates SAVEUR's authority, heritage, and culinary wealth.
Format: Electronic Resources
Click here to view book

Pot Pies : 46 Comfort Classics to Warm Your Soul.

2024-05-04T22:57:20Z

by Hooper, Amy.
Call Number 641.82
Publication Date 2014
Summary From the editors of Hobby Farm Homes magazine, Pot Pies is a comfort-food feast for lovers of simple but delicious "eats." The humble pot pie cannot be beat for soul-warming winter fare, especially one that is crafted in your own kitchen. With its origins in England, the pot pie is not quite as American as apple pie, but it is the true melting pot of cuisines-adaptable, versatile, and often very surprising, as put forth in many recipes in this colorful book. In Pot Pies, editor Amy Hooper expands the traditional definition of a pot pie ("a mixture of meat and vegetables in a deep dish") to go beyond the usual savory blends and explores some nontraditional alternatives. Inside this book, readers will find forty-six original recipes, from the comfort-food classics, like chicken pot pie and (three versions of) shepherd's pie, to international variations, like Thai curried chicken pot pie and French Canadian Tourtière pot pie. With expert advice from Ashley English, author of A Year of Pies, Hooper's team of cooks and writers begin Pot Pies with some preliminary guidance for readers before they choose their fillings. The opening chapter, "Investing in Stocks," provides three foolproof recipes for rich, fortifying stocks (vegetable, chicken, and beef), followed by a chapter devoted to making the perfect, flaky, buttery crusts, the true secret to a great pot pie. The basic pot pies are described in the chapters "Poultry Pies" and "Meaty Pies," with recipes that are as innovative as they are easy to do. Six poultry recipes (including the perfect Thanksgiving pot pie and a delicious duck pot pie) and six beef recipes (including beef bourguignon pot pie, Reuben pot pie, and Italian sausage and potato pie) make for satisfying, inspiring reading and baking. For lucky seafood lovers, there are delicious recipes for lobster pot pie and salmon pot pie to be found in the "Seafood Pies" chapter. For brunch and breakfast fans, the book offers four terrific recipes, including sausage hash pot pie and smoked salmon, spinach, and potato pot pie, ideal for starting the day out right. For pot pie lovers on the run, there are two slow-cooker recipes, and for dessert lovers, there are four fun recipes that will keep you at the table for one last course (cranberry and white chocolate empanadas, anyone?). Pot Pies also offers ten special recipes for gluten-free, vegetarian, and vegan diets, such as chicken with rosemary and citrus for gluten-free dieters, BrocCauli-Cheddar pot pie for vegetarians, and savory tofu and potatoes for vegans. For pot pie lovers who wish to enjoy their favorite meal as the British do (aka pub food!), there's a fun chapter called "Hops and Harmony" devoted to pairing the perfect craft beers and ales with the pot pies of their liking. And finally, "For a Rainy Day" offers readers instructions for storing, freezing and reheating pot pies so that not a crumb of their perfect crust ever goes to waste!.
Format: Electronic Resources
Click here to view book

The Ultimate Wilderness Survival Handbook : 172 Ultimate Tips & Tricks.

2024-05-04T22:57:20Z

by Life, The Editors of Outdoor.
Call Number 613.69
Publication Date 2016
Summary With 110+ years behind them, the experts at Outdoor Life magazine have compiled the information-packed Wilderness Survival Handbook. Whether you're planning a three-day backcountry hike, a day trip, or a full-on Grizzly Adams experience this compact handbook has the essential information you need to stay safe. From the best-selling team at Outdoor Life this essential guide to surviving in the wilderness is for survivalists and hobbyists alike. This book covers making shelter, finding food and water, dealing with predators, signaling to rescuers, and making it out alive and well…probably even with all your limbs.
Format: Electronic Resources
Click here to view book