Search Results for african cookerySirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dafrican$002bcookery$0026ps$003d300?dt=list2024-04-29T04:44:31ZNorth African Cookery.ent://SD_ILS/0/SD_ILS:2908612024-04-29T04:44:31Z2024-04-29T04:44:31Zby der Haroutunian, Arto.<br/>Call Number 641.5961<br/>Publication Date 2009<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4824795">Click here to view book</a><br/>Caribbean and African cookery.ent://SD_ILS/0/SD_ILS:1246132024-04-29T04:44:31Z2024-04-29T04:44:31Zby Grant, Rosamund.<br/>Call Number ARC 641.59729 GRA<br/>Publication Date 1988<br/>Format: Books<br/>North African cookery / Arto der Haroutunian.ent://SD_ILS/0/SD_ILS:1535782024-04-29T04:44:31Z2024-04-29T04:44:31Zby Der Haroutunian, Arto, 1940-1987<br/>Call Number ARC 641.5961 DER<br/>Publication Date 2009<br/>Summary Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.<br/>Format: Books<br/>North African cookery / Arto der Haroutunian.ent://SD_ILS/0/SD_ILS:346682024-04-29T04:44:31Z2024-04-29T04:44:31Zby Der Haroutunian, Arto, 1940-1987<br/>Call Number 641.5961 DER<br/>Publication Date 2012 1985<br/>Summary Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.<br/>Format: Books<br/>Mrs. Slade's South African cookery book/ by Mrs. H. M. Sladeent://SD_ILS/0/SD_ILS:1246352024-04-29T04:44:31Z2024-04-29T04:44:31Zby Slade, H. M.<br/>Call Number ARC 641.5968 SLA<br/>Publication Date 1952<br/>Format: Books<br/>Kitchen safari : a gourmet's tour of Africa/ Harva Hachtenent://SD_ILS/0/SD_ILS:1284422024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hachten, Harva<br/>Call Number ARC 641.596 HAC<br/>Publication Date 1970<br/>Format: Books<br/>The spices of life / by Troth Wells.ent://SD_ILS/0/SD_ILS:143852024-04-29T04:44:31Z2024-04-29T04:44:31Zby Wells, Troth.<br/>Call Number 641.6383 WEL<br/>Publication Date 1996<br/>Format: Books<br/>Recipes : African cookingent://SD_ILS/0/SD_ILS:58792024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books<br/>Call Number ARC 641.596 REC<br/>Publication Date 1970<br/>Format: Books<br/>The Africa News cookbook : African cooking for western kitchens / Africa News Inc.ent://SD_ILS/0/SD_ILS:103402024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hultman, Tami.<br/>Call Number 641.596 AFR<br/>Publication Date 1985<br/>Format: Books<br/>Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.ent://SD_ILS/0/SD_ILS:159562024-04-29T04:44:31Z2024-04-29T04:44:31Zby Grant, Rosamund.<br/>Call Number 641.596 GRA<br/>Publication Date 1995<br/>Format: Books<br/>A taste of Africa : with over 100 traditional African recipes adapted for the modern cook / Dorinda Hafnerent://SD_ILS/0/SD_ILS:35722024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hafner, Dorinda<br/>Call Number 641.596 HAF<br/>Publication Date 1993<br/>Format: Books<br/>International recipes / [compiled by Yvonne Bow...et al.]ent://SD_ILS/0/SD_ILS:135602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bow, Yvonne.<br/>Call Number ARC COM 641.5 INT<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>Soul and spice : African cooking in the Americas / Heidi Haughy Cusickent://SD_ILS/0/SD_ILS:37462024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cusick, Heidi Haughy<br/>Call Number 641.596 CUS<br/>Publication Date 1995<br/>Format: Books<br/>The African kitchen : a day in the life of a safari chef / byJosie Stow and Jan Baldwin.ent://SD_ILS/0/SD_ILS:167752024-04-29T04:44:31Z2024-04-29T04:44:31Zby Stow, Josie.<br/>Call Number 641.596 STO<br/>Publication Date 1999<br/>Format: Books<br/>African cooking / by L. van der Post and the editors of Time-LifeBooks; photographed by B. Seed and R. Jefferyent://SD_ILS/0/SD_ILS:58782024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books<br/>Call Number ARC 641.596 TIM<br/>Publication Date 1970<br/>Format: Books<br/>Simply South Africa : a culinary journey / text by Elaine Hurford ; food photography by Craig Fraser and Ryno.ent://SD_ILS/0/SD_ILS:191232024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hurford, Elaine.<br/>Call Number 641.5968 HUR<br/>Publication Date 2000<br/>Format: Books<br/>The international kitchen : Europe, the Mediterranean, the Soviet Union, and Scandinavia / Irwin Gelberent://SD_ILS/0/SD_ILS:18252024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gelber, Irwin<br/>Call Number 641.59 GEL<br/>Publication Date 1991<br/>Format: Books<br/>The Momo cookbook : a gastronomic journey through North Africa / Mourad Mazouz ; recipes by Abdallah El Rgachi, Richard Meyniel and Eva Edery ; travel narrative by Janine di Giovanni with additional text by Eva Edery ; food photography by Jean Cazals ; travel photographs by Mark Luscombe-Whyte.ent://SD_ILS/0/SD_ILS:231622024-04-29T04:44:31Z2024-04-29T04:44:31Zby Mazouz, Mourad.<br/>Call Number 641.5961 MAZ<br/>Publication Date 2004 2000<br/>Format: Books<br/>Cooking the Gullah Way, Morning, Noon, and Night [electronic resource].ent://SD_ILS/0/SD_ILS:1552272024-04-29T04:44:31Z2024-04-29T04:44:31Zby Robinson, Sallie Ann.<br/>Call Number 641.59296073<br/>Publication Date 2007<br/>Summary Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies.<BR><br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=880382">Click here to view book</a><br/>Crazy water, pickled lemons : enchanting dishes from the Middle East, Mediterranean and North Africa / Diana Henry ; photographs by Jason Lowe.ent://SD_ILS/0/SD_ILS:174262024-04-29T04:44:31Z2024-04-29T04:44:31Zby Henry, Diana.<br/>Call Number 641.59 HEN<br/>Publication Date 2002<br/>Format: Books<br/>Moro : the cookbook / Sam and Sam Clark.ent://SD_ILS/0/SD_ILS:156692024-04-29T04:44:31Z2024-04-29T04:44:31Zby Clark, Samuel.<br/>Call Number 641.5946 CLA<br/>Publication Date 2001<br/>Format: Books<br/>Casa Moro / Sam and Sam Clark ; photographs by Simon Wheeler.ent://SD_ILS/0/SD_ILS:204592024-04-29T04:44:31Z2024-04-29T04:44:31Zby Clark, Samuel<br/>Call Number 641.5946 CLA<br/>Publication Date 2004<br/>Format: Books<br/>Food culture in the Near East, Middle East, and north Africa / Peter Heine.ent://SD_ILS/0/SD_ILS:237812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Heine, Peter.<br/>Call Number 394.120956 HEI<br/>Publication Date 2004<br/>Summary "The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.<br/>Format: Books<br/>All-American cookbook.ent://SD_ILS/0/SD_ILS:129322024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC 641.5973 ALL<br/>Publication Date 1980<br/>Format: Books<br/>Better homes & gardens cookbookent://SD_ILS/0/SD_ILS:58842024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC 641.5973 BET<br/>Publication Date 1946<br/>Format: Books<br/>Art culinaire. [electronic resource].ent://SD_ILS/0/SD_ILS:189662024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ELECTRONIC RESOURCE<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Electronic Resources<br/>Full text available: 2001-03-22 - <a href="http://infotrac.galegroup.com/itw/infomark/1/1/1/purl=rc18%5fITOF%5F0%5F%5Fjn+%22Art+Culinaire%22">Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.</a><br/>The complete family cook bookent://SD_ILS/0/SD_ILS:82372024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number 641.5973 COM<br/>Publication Date 1970<br/>Format: Books<br/>The American woman's cook book.ent://SD_ILS/0/SD_ILS:71102024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC KLI 641.5973 AME<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>Country inn cookbook.ent://SD_ILS/0/SD_ILS:128362024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number 641.5973 COU<br/>Publication Date 1970<br/>Format: Books<br/>Original picayune Creole cook bookent://SD_ILS/0/SD_ILS:58862024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number 641.5973 ORI<br/>Publication Date 1945<br/>Format: Books<br/>Bogart's B.Y.O. restaurant [restaurant menu]ent://SD_ILS/0/SD_ILS:287202024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC MENU GREEN 208<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/>Truffles bar and grill [restaurant menu]ent://SD_ILS/0/SD_ILS:85892024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC MENU GREEN 43<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/><a href="http://library.angliss.vic.edu.au/Archimages/257.pdf">Click here to view the menu online.</a><br/>American Cookery.ent://SD_ILS/0/SD_ILS:3007912024-04-29T04:44:31Z2024-04-29T04:44:31Zby Simmons, Amelia.<br/>Call Number 641.5973<br/>Publication Date 2012<br/>Summary Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history. This is the first cookbook written by an American author specifically published for American kitchens. Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. As indicated in Amelia Simmons's subtitle, the recipes in her book were "adapted to this country," reflecting the fact that American cooks had learned to make do with what was available in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; and the recipe for Johnny Cake is apparently the first printed version using cornmeal. The book also contains the first known recipe for turkey. Possibly the most far-reaching innovation was Simmons's use of pearlash--a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. "Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution--a culinary revolution--occurred with the publication of a cookbook by an American for Americans." (Jan Longone, curator of American Culinary History, University of Michigan) This facsimile edition of Amelia Simmons's American Cookery 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932858">Click here to view book</a><br/>New American classicsent://SD_ILS/0/SD_ILS:3642024-04-29T04:44:31Z2024-04-29T04:44:31Zby Tower, Jeremiah<br/>Call Number 641.5973 TOW<br/>Publication Date 1986<br/>Format: Books<br/>Slade's cooking school recipes/ by 25 Cooking School Teachersent://SD_ILS/0/SD_ILS:293062024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC COM 641.5973 SLA<br/>Publication Date 1912<br/>Format: Books<br/>Latin American cookbookent://SD_ILS/0/SD_ILS:33962024-04-29T04:44:31Z2024-04-29T04:44:31Zby Tume, Lynelle<br/>Call Number 641.598 TUN<br/>Publication Date 1979<br/>Format: Books<br/>Recipes: Amercian cookingent://SD_ILS/0/SD_ILS:288752024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books.<br/>Call Number ARC 641.5973 REC<br/>Publication Date 1968<br/>Format: Books<br/>The American everyday cookbook.ent://SD_ILS/0/SD_ILS:131142024-04-29T04:44:31Z2024-04-29T04:44:31Zby Murphy, Agnes.<br/>Call Number ARC 641.5973 MUR<br/>Publication Date 1955<br/>Format: Books<br/>Early American herb recipes / Alice Cooke Brown.ent://SD_ILS/0/SD_ILS:97962024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brown, Alice Cooke.<br/>Call Number 615.321 BRO<br/>Publication Date 1966<br/>Format: Books<br/>Miss Parloa's kitchen companionent://SD_ILS/0/SD_ILS:71152024-04-29T04:44:31Z2024-04-29T04:44:31Zby Parloa, Maria<br/>Call Number ARC KLI 641.5973 PAR<br/>Publication Date 1887<br/>Format: Books<br/>Verstille's Southern Cookery.ent://SD_ILS/0/SD_ILS:3064672024-04-29T04:44:31Z2024-04-29T04:44:31Zby Verstille, E.J.<br/>Call Number 641.5<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932609">Click here to view book</a><br/>Recipes: Amercian cooking: new englandent://SD_ILS/0/SD_ILS:288742024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books.<br/>Call Number ARC 641.5973 REC<br/>Publication Date 1970<br/>Format: Books<br/>The American woman's cook book.ent://SD_ILS/0/SD_ILS:311272024-04-29T04:44:31Z2024-04-29T04:44:31Zby Berolzheimer, Ruth<br/>Call Number ARC 641.5973 AME<br/>Publication Date 1966<br/>Format: Books<br/>Women's Day collector's cook book / introduced by James Beard; illustrated by Joseph Lowent://SD_ILS/0/SD_ILS:81192024-04-29T04:44:31Z2024-04-29T04:44:31ZCall Number ARC 641.5 WOR<br/>Publication Date 1960<br/>Format: Books<br/>The hotel St. Francis cook bookent://SD_ILS/0/SD_ILS:71122024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hirtzler, Victor<br/>Call Number ARC KLI 641.5973 HIR<br/>Publication Date 1919<br/>Format: Books<br/>The best of American cookery / Lynette Baxter.ent://SD_ILS/0/SD_ILS:1289972024-04-29T04:44:31Z2024-04-29T04:44:31Zby Baxter, Lynette<br/>Call Number 641.5973 BAX<br/>Publication Date 1995<br/>Format: Books<br/>Recipes: Amercian cooking: the great westent://SD_ILS/0/SD_ILS:288732024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books.<br/>Call Number ARC 641.5973 REC<br/>Publication Date 1971<br/>Format: Books<br/>Recipes: Amercian cooking: the eastern heartland.ent://SD_ILS/0/SD_ILS:288762024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books.<br/>Call Number ARC 641.5973 REC<br/>Publication Date 1971<br/>Format: Books<br/>Good food from America / by Ann Batchelder.ent://SD_ILS/0/SD_ILS:104372024-04-29T04:44:31Z2024-04-29T04:44:31Zby Batchelder, Ann.<br/>Call Number ARC 641.5973 BAT<br/>Publication Date 1955<br/>Format: Books<br/>African and Aboriginal Cuisinesent://SD_ILS/0/SD_ILS:2892552024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kanopy (Firm)<br/>Call Number 641.596 AFR<br/>Publication Date 2015 2013<br/>Summary In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.<br/>Format: Video recording<br/><a href="https://angliss.kanopy.com/node/149480">A Kanopy streaming video</a> Click here to view<br/>Africa in the world : capitalism, empire, nation-state / Frederick Cooper.ent://SD_ILS/0/SD_ILS:2625482024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooper, Frederick, 1947- author.<br/>Call Number 960.32 23<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=663454">Click here to view</a><br/>Recipes : Latin American cooking.ent://SD_ILS/0/SD_ILS:100452024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leonard, Jonathan Norton, 1903-1975.<br/>Call Number ARC 641.598 LEO<br/>Publication Date 1970<br/>Format: Books<br/>New American Cookery, or Female Companion.ent://SD_ILS/0/SD_ILS:3064892024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lady, An American.<br/>Call Number 641.59730000000002<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932778">Click here to view book</a><br/>American culinary art / by August Forster.ent://SD_ILS/0/SD_ILS:71872024-04-29T04:44:31Z2024-04-29T04:44:31Zby Forster, August Ernst, 1898-<br/>Call Number ARC KLI 641.81 FOR<br/>Publication Date 1951<br/>Format: Books<br/>Modern Cookery, in All Its Branches.ent://SD_ILS/0/SD_ILS:3064752024-04-29T04:44:31Z2024-04-29T04:44:31Zby Acton, Eliza.<br/>Call Number 641.5942<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932756">Click here to view book</a><br/>Recipes : the cooking of the British Islesent://SD_ILS/0/SD_ILS:58382024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bailey, Adrian, 1928-<br/>Call Number ARC 641.5942 BAI<br/>Publication Date 1970<br/>Format: Books<br/>Rookery [electronic resource] / Traci Brimhall.ent://SD_ILS/0/SD_ILS:2489922024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brimhall, Traci, 1982-<br/>Call Number 811.6 23<br/>Publication Date 2010<br/>Summary Traveling to the most intimate extremes of the human heart Fraught with madness, brutality, and ecstasy, Traci Brimhall's Rookery delves into the darkest and most remote corners of the human experience. From the graveyards and battlefields of the Civil War to the ancient forests of Brazil, from desire to despair, landscapes both literal and emotional are traversed in this unforgettable collection of poems. Brimhall guides readers through ever-winding mazes of heartbreak and treachery, and the euphoric dreams of missionaries. The end of days, the intoxication of.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=367956">Click here to view</a><br/>Miss Leslie's New Cookery Book.ent://SD_ILS/0/SD_ILS:3062592024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leslie, Eliza.<br/>Call Number 641.5<br/>Publication Date 2012<br/>Summary This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book, a new standard in American cookbook publishing. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this "the most complete Cook Book in the world."This edition of Miss Leslie's New Cookery 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 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932822">Click here to view book</a><br/>The original Boston cook book 1896ent://SD_ILS/0/SD_ILS:80912024-04-29T04:44:31Z2024-04-29T04:44:31Zby Farmer, Fannie Merritt, 1857-1915.<br/>Call Number ARC 641.5973 FAR<br/>Publication Date 1973 1896<br/>Format: Books<br/>Cape cod kitchen secrets.ent://SD_ILS/0/SD_ILS:146722024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cape Cod Hospital Aid Association. Yarmouth Branch.<br/>Call Number ARC 641.5973 CAP<br/>Publication Date 1954<br/>Format: Books<br/>Classic Vegetarian Cooking from the Middle East and North Africa.ent://SD_ILS/0/SD_ILS:3087772024-04-29T04:44:31Z2024-04-29T04:44:31Zby Salloum, Habeeb.<br/>Call Number 641.56360956<br/>Publication Date 2012<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1072858">Click here to view book</a><br/>Magical realism in West African fiction : seeing with a third eye / Brenda Cooper.ent://SD_ILS/0/SD_ILS:2190832024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooper, Brenda.<br/>Call Number 823 21<br/>Publication Date 1998<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=40480">Click here to view</a><br/>Early American cookery : or, Ye gentlewoman's housewifery, containing scarce, curious, and valuable receipts ... / by Margaret Huntington Hooker.ent://SD_ILS/0/SD_ILS:2920492024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hooker, Margaret Huntington, 1868-1936.<br/>Call Number 641.5 23<br/>Publication Date 2010<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=e900xww&AN=959529&site=eds-live">Click here to view</a><br/>The Cook Not Mad : Or, Rational Cookery.ent://SD_ILS/0/SD_ILS:3062602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cookbook, The.<br/>Call Number 641.5<br/>Publication Date 2012<br/>Summary Published in 1830 in Watertown, New York, and then in 1831 in Canada (where it became Canada's first cookbook), this volume in the American Antiquarian Cookbook Collection stresses American cooking and ingredients, and urges fellow countrymen to avoid the foreign influence of English, French, and Italian cooking. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada's first printed cookbook. Ironically, the only difference between the editions was a single word: "Canadian" was substituted for "American" in the subtitle. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to household organization for the contemporary housewife. The author describes the content as "Good Republican dishes" and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author's American "intentions," the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks (No. 298, A Moorish Method of Cooking Beef, as Described by Captain Riley, the Ship-Wrecked Mariner). This edition of The Cook Not Mad, or Rational Cookery 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932838">Click here to view book</a><br/>Mexican cooking including Latin American and Caribbean recipes.ent://SD_ILS/0/SD_ILS:46502024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bensusan, Susan.<br/>Call Number 641.5972 BEN<br/>Publication Date 1977<br/>Format: Books<br/>The South American cook bookent://SD_ILS/0/SD_ILS:71192024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brown, Cora, 1861-1939<br/>Call Number ARC KLI 641.598 BRO<br/>Publication Date 1946<br/>Format: Books<br/>The epicurean....making a Franco-American culinary encyclopediaent://SD_ILS/0/SD_ILS:71162024-04-29T04:44:31Z2024-04-29T04:44:31Zby Ranhofer, Charles<br/>Call Number ARC KLI 641.5973 RAN<br/>Publication Date 1920<br/>Format: Books<br/>Plain & fancy cook bookent://SD_ILS/0/SD_ILS:135712024-04-29T04:44:31Z2024-04-29T04:44:31Zby Plain & Fancy Farm and Dining Room (Pennsylvannia)<br/>Call Number ARC 641.59748 PLA<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/>American Cooking: the melting pot/ by Time-Life Books.ent://SD_ILS/0/SD_ILS:294862024-04-29T04:44:31Z2024-04-29T04:44:31Zby Time-Life Books.<br/>Call Number ARC 641.5973 AME<br/>Publication Date 1971<br/>Format: Books<br/>The joy of cookingent://SD_ILS/0/SD_ILS:58872024-04-29T04:44:31Z2024-04-29T04:44:31Zby Rombauer, Irma S. (Irma von Starkloff), 1877-1962<br/>Call Number ARC 641.5973 ROM<br/>Publication Date 1946<br/>Format: Books<br/>Take it easy before dinner / by Ruth Langland Holbergent://SD_ILS/0/SD_ILS:58852024-04-29T04:44:31Z2024-04-29T04:44:31Zby Holberg, Ruth Langland<br/>Call Number ARC 641.5973 HOL<br/>Publication Date 1945<br/>Format: Books<br/>The country kitchen / by Della T. Lutes.ent://SD_ILS/0/SD_ILS:96902024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lutes, Della T.<br/>Call Number 641.5973 LUT<br/>Publication Date 1936<br/>Format: Books<br/>Jon Bonnell's Texas Favorites [electronic resource].ent://SD_ILS/0/SD_ILS:1525602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bonnell, Jon.<br/>Call Number 641.5978<br/>Publication Date 2012<br/>Summary <DIV>From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings-and don't forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?</div><br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1992509">Click here to view book</a><br/>American cookery / [by] Carol Wright ; illustrated by Tony Streek.ent://SD_ILS/0/SD_ILS:2145902024-04-29T04:44:31Z2024-04-29T04:44:31Zby Wright, Carol.<br/>Call Number ARC 641.5973 WRI<br/>Publication Date 1980<br/>Format: Books<br/>The Canadian Housewife's Manual of Cookery.ent://SD_ILS/0/SD_ILS:3065302024-04-29T04:44:31Z2024-04-29T04:44:31Zby Collection, The American Antiquarian Cookbook.<br/>Call Number 641.5<br/>Publication Date 2012<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932837">Click here to view book</a><br/>Fannie Farmer's classic American cookbook.ent://SD_ILS/0/SD_ILS:293522024-04-29T04:44:31Z2024-04-29T04:44:31Zby Farmer, Fannie Merritt, 1857-1915<br/>Call Number ARC 641.5973 FAR<br/>Publication Date 1982<br/>Format: Books<br/>The American celebrity cook book / introduced and collected by Dinah Shoreent://SD_ILS/0/SD_ILS:58882024-04-29T04:44:31Z2024-04-29T04:44:31Zby Shore, Dinah<br/>Call Number 641.5973 SHO<br/>Publication Date 1967<br/>Format: Books<br/>The Texas Holiday Cookbook [electronic resource].ent://SD_ILS/0/SD_ILS:1496182024-04-29T04:44:31Z2024-04-29T04:44:31Zby Griffith, Dotty.<br/>Call Number 641.59764<br/>Publication Date 2013<br/>Summary When first published, The Texas Holiday Cookbook drew rave reviews and gained a national following. In this new edition, truly Texan recipes have been updated for contemporary tastes, products, equipment, techniques, and lifestyle concerns such as nutrition profiles. It includes Texas chefs' holiday traditions, recipes, and food gift ideas for Thanksgiving, Hanukkah, Christmas and New Year's; Texas wines and spirits for holiday celebrations; and Texas tricks to make holiday cooking tastier, quicker, and easier such as combining homemade with takeout, using convenience products, and sharing the<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1466963">Click here to view book</a><br/>Michael Mina : the cookbook / Michael Mina, with JoAnn Cianciulli.ent://SD_ILS/0/SD_ILS:268112024-04-29T04:44:31Z2024-04-29T04:44:31Zby Mina, Michael.<br/>Call Number 641.5973 MIN<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip067/2006002124.html">http://www.loc.gov/catdir/toc/ecip067/2006002124.html</a><br/>Chocolate American style / Lora Brody ; photographs by Webb Chappell.ent://SD_ILS/0/SD_ILS:298072024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brody, Lora, 1945-<br/>Call Number 641.6374 BRO<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip043/2003008925.html">http://www.loc.gov/catdir/toc/ecip043/2003008925.html</a>
Sample text <a href="http://www.loc.gov/catdir/samples/random051/2003008925.html">http://www.loc.gov/catdir/samples/random051/2003008925.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/random052/2003008925.html">http://www.loc.gov/catdir/description/random052/2003008925.html</a><br/>The American Bounty Restaurant [restaurant menu]ent://SD_ILS/0/SD_ILS:86062024-04-29T04:44:31Z2024-04-29T04:44:31Zby American Bounty (New York, N.Y.)<br/>Call Number ARC MENU GREEN 48<br/>Publication Date 1983<br/>Format: Books<br/>The American Bounty Restaurant [restaurant menu]ent://SD_ILS/0/SD_ILS:150832024-04-29T04:44:31Z2024-04-29T04:44:31Zby American Bounty (New York, N.Y.)<br/>Call Number ARC MENU GREEN 12<br/>Publication Date 1983<br/>Format: Books<br/>Culinary heritage of the United States : menus & recipes [hotel menu].ent://SD_ILS/0/SD_ILS:209492024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hilton International (Firm)<br/>Call Number ARC MENU BEIGE 325<br/>Publication Date 1976<br/>Format: Books<br/>Meatless meals / by Jean Prescott Adams (Leona A. Malek)ent://SD_ILS/0/SD_ILS:58012024-04-29T04:44:31Z2024-04-29T04:44:31Zby Malek, Leona (Alford) 1878-<br/>Call Number ARC 641.5636 MAL<br/>Publication Date 1943<br/>Format: Books<br/>The Tagine Deck : 25 Recipes for Slow-Cooked Meals.ent://SD_ILS/0/SD_ILS:3084912024-04-29T04:44:31Z2024-04-29T04:44:31Zby Goldstein, Joyce.<br/>Call Number 641.5964<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=7218400">Click here to view book</a><br/>Coast to Coast Cookery : The Best Classic Recipes Across America.ent://SD_ILS/0/SD_ILS:3007042024-04-29T04:44:31Z2024-04-29T04:44:31Zby Tracy, Marian.<br/>Call Number 641.59730000000002<br/>Publication Date 2020<br/>Summary A mouth-watering foray into the world of American culinary flair, Coast to Coast Cookery delivers unique recipes from more than 40 American states and regions.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6038726">Click here to view book</a><br/>The Nantucket table / Susan Simon ; photographs by Tom Eckerle.ent://SD_ILS/0/SD_ILS:121812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Simon, Susan.<br/>Call Number 641.5974 SIM<br/>Publication Date 1998<br/>Format: Books<br/>The festive food of America / Martina Nicolls; illustrated Sally Maltbyent://SD_ILS/0/SD_ILS:52422024-04-29T04:44:31Z2024-04-29T04:44:31Zby Nicolls, Martina.<br/>Call Number 641.5973 NIC<br/>Publication Date 1991<br/>Format: Books<br/>American cooking : a sharing of the fresh abundance of the good earthent://SD_ILS/0/SD_ILS:40952024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kirshman, Irena<br/>Call Number 641.5973 KIR<br/>Publication Date 1978<br/>Format: Books<br/>Pennsylvania Dutch cook book / J. George Frederick.ent://SD_ILS/0/SD_ILS:20262024-04-29T04:44:31Z2024-04-29T04:44:31Zby Frederick, J. George (Justus George), 1882-<br/>Call Number ARC 641.5973 FRE<br/>Publication Date 1971<br/>Format: Books<br/>The Boston Cooking-School cook book / by Fannie Merritt Farmer.ent://SD_ILS/0/SD_ILS:102862024-04-29T04:44:31Z2024-04-29T04:44:31Zby Farmer, Fannie, 1857-1915.<br/>Call Number ARC 641.5973 FAR<br/>Publication Date 1937 1936<br/>Format: Books<br/>Tapas : Delicious snacks from Spain / Adrian Lissen with Sara Clearyent://SD_ILS/0/SD_ILS:51782024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lissen, Adrian<br/>Call Number 641.812 LIS<br/>Publication Date 1989<br/>Format: Books<br/>Traditional cookery of the Cape Malays : food customs and 200 old Cape recipes / illustrated by Katrine Harries.ent://SD_ILS/0/SD_ILS:2759972024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gerber, Hilda<br/>Call Number ARC 641.59687 GER<br/>Publication Date 1959<br/>Format: Books<br/>Historic Cookery : Authentic New Mexican Food.ent://SD_ILS/0/SD_ILS:3004582024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cabeza de Baca Gilbert, Fabiola.<br/>Call Number 641.59789000000001<br/>Publication Date 2019<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6695540">Click here to view book</a><br/>Das Cookbook [electronic resource] : German Cooking . . . California Styleent://SD_ILS/0/SD_ILS:1524822024-04-29T04:44:31Z2024-04-29T04:44:31Zby Rockenwagner, Hans.<br/>Call Number 641.5943<br/>Publication Date 2015<br/>Summary Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who h<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1985552">Click here to view book</a><br/>The book of Latin American cooking / Elisabeth Lambert Ortiz.ent://SD_ILS/0/SD_ILS:313832024-04-29T04:44:31Z2024-04-29T04:44:31Zby Ortiz, Elisabeth Lambert, 1915-2003.<br/>Call Number ARC 641.598 ORT<br/>Publication Date 1985<br/>Format: Books<br/>Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.ent://SD_ILS/0/SD_ILS:42422024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bailey, Adrian, 1928-<br/>Call Number 641.503 POC<br/>Publication Date 1990<br/>Format: Books<br/>Cabin Cooking [electronic resource] : Rustic Cast Iron and Dutch Oven Recipesent://SD_ILS/0/SD_ILS:1525712024-04-29T04:44:31Z2024-04-29T04:44:31Zby Sloan, Colleen.<br/>Call Number 641.5973<br/>Publication Date 2012<br/>Summary <DIV>Grab your skillet and fire up the coals ! Next time you need to feed hungry campers, give some of this classic cabin cuisine a try. Cream Soda Biscuits, Hootenanny Pancakes, Calico Beans, You Wish It Were Chicken Legs, and Cowgirl Apple-Pie Cake are just a sampling of the lip-smacking cast-iron and Dutch oven dishes you'll enjoy.</div><br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1992550">Click here to view book</a><br/>South American cooking : foods and feasts from the New World / Barbara Karoffent://SD_ILS/0/SD_ILS:9612024-04-29T04:44:31Z2024-04-29T04:44:31Zby Karoff, Barbara<br/>Call Number 641.598 KAR<br/>Publication Date 1989<br/>Format: Books<br/>The Diners' Club cookbook : great recipes from great restaurants / by Myra Waldo.ent://SD_ILS/0/SD_ILS:71182024-04-29T04:44:31Z2024-04-29T04:44:31Zby Waldo, Myra.<br/>Call Number ARC KLI 641.5973 WAL<br/>Publication Date 1959<br/>Format: Books<br/>The Cooking Manual of Practical Directions for Economical Every-Day Cookery.ent://SD_ILS/0/SD_ILS:3062582024-04-29T04:44:31Z2024-04-29T04:44:31Zby Corson, Juliet.<br/>Call Number 641.5<br/>Publication Date 2013<br/>Summary Published in New York in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the "great ladies" of American cooking who founded the first cooking school in New York to help unemployed working-class women find work as domestics. This cooking manual is based on the school's teachings, with heavy emphasis on preparing nutritious meals inexpensively. This exceptional book by a remarkable woman in American culinary history was aimed at answering the question Corson posed in her manual, "How well can we live, if we are moderately poor?" She dedicated her life and her career to providing the answer in this book and others, to suggest recipes for "the most wholesome and palatable dishes at the least possible cost." Her basic concept involved the principles of using everything available and wasting nothing; avoiding expensive cuts of heavy meat and substituting several dishes such as soup, vegetables, fish, and bread; using lentils, peas, and macaroni as nutritious alternatives to meat; exploring gardens and fields for new delicious greens, such as dandelions, sorrel, chicory, and others to liven up meals; adding herbs and spices to make dishes more palatable. Corson's recipes also explore the cuisines of many countries to find dishes with inexpensive but tasty ingredients, and her chapters on cheap dishes with and without meat are a model of culinary creativity. This important book in the American culinary canon expanded the cooking philosophies of many lower- and middle-class women of the day. This edition of The Cooking Manual of Practical Directions for Economical Every-Day Cookery 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932762">Click here to view book</a><br/>Gastroanomalies : questionable culinary creations from the golden age of American cookery / James Lileks.ent://SD_ILS/0/SD_ILS:1542272024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lileks, James.<br/>Call Number ARC 641.5973 LIL<br/>Publication Date 2007<br/>Summary Presents photographs, illustrations, food ads, recipes, and culinary miscellany from the 1950s and 1960s with commentary on an array of the "best of the worst" dishes from the period.<br/>Format: Books<br/>Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0827/2008295062-b.html">http://www.loc.gov/catdir/enhancements/fy0827/2008295062-b.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0827/2008295062-d.html">http://www.loc.gov/catdir/enhancements/fy0827/2008295062-d.html</a><br/>The dictionary of American food and drink / John F. Marianient://SD_ILS/0/SD_ILS:28632024-04-29T04:44:31Z2024-04-29T04:44:31Zby Mariani, John F.<br/>Call Number 641.597303 MAR<br/>Publication Date 1994<br/>Format: Books<br/>Down home down under: southern cooking in the southern hemisphere/ by Robert Conwayent://SD_ILS/0/SD_ILS:2807522024-04-29T04:44:31Z2024-04-29T04:44:31Zby Robert Conway<br/>Call Number ARC 641.5975 ROB<br/>Format: Books<br/>The Business Strategy of Booker T. Washington [electronic resource] : Its Development and Implementation.ent://SD_ILS/0/SD_ILS:2565192024-04-29T04:44:31Z2024-04-29T04:44:31Zby Boston, Michael B.<br/>Call Number 370.92<br/>Publication Date 2010<br/>Summary Michael Boston offers a radical departure from other interpretations of Booker T. Washington by focusing on the latter's business ideas and practices. More specifically, Boston examines Washington as an entrepreneur, spelling out his business philosophy at great length and discussing the influence it had on black America. He analyzes the national and regional economies in which Washington worked and focuses on his advocacy of black business development as the key to economic uplift for African Americans. The result is a revisionist book that responds to the skewed literature on Washington e.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=486872">Click here to view</a><br/>Meat how to choose, cook & eat it / Adrian Richardson with Lucy Malouf.ent://SD_ILS/0/SD_ILS:272542024-04-29T04:44:31Z2024-04-29T04:44:31Zby Richardson, Adrian.<br/>Call Number 641.36 RIC<br/>Publication Date 2008<br/>Format: Books<br/>Directions for Cookery : Being a System of the Art, in Its Various Branches.ent://SD_ILS/0/SD_ILS:3064992024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leslie, Eliza.<br/>Call Number 641.5<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932792">Click here to view book</a><br/>The recipe writer's handbook / Barbara Gibbs Ostmann and Jane L. Baker.ent://SD_ILS/0/SD_ILS:243182024-04-29T04:44:31Z2024-04-29T04:44:31Zby Ostmann, Barbara Gibbs.<br/>Call Number 808.066641 OST<br/>Publication Date 2001<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix07/2001026008.html">http://www.loc.gov/catdir/toc/onix07/2001026008.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley036/2001026008.html">http://www.loc.gov/catdir/description/wiley036/2001026008.html</a><br/>Food culture in Sub-Saharan Africa / Fran Osseo-Asare.ent://SD_ILS/0/SD_ILS:273642024-04-29T04:44:31Z2024-04-29T04:44:31Zby Osseo-Asare, Fran.<br/>Call Number 394.120967 OSS<br/>Publication Date 2005<br/>Summary "East African, notably, Ethiopian, cuisine is perhaps the most well known African cuisine in the United States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip059/2005005498.html">http://www.loc.gov/catdir/toc/ecip059/2005005498.html</a><br/>Super chefs : signature recipes from America's new royalty / Karen Gantz Zahler.ent://SD_ILS/0/SD_ILS:105002024-04-29T04:44:31Z2024-04-29T04:44:31Zby Zahler,Karen Gantz.<br/>Call Number 641.5973 ZAH<br/>Publication Date 1996<br/>Format: Books<br/>Yellow pages : answers to predictable questions consumers ask about meatent://SD_ILS/0/SD_ILS:60402024-04-29T04:44:31Z2024-04-29T04:44:31Zby American Meat institute Consumer Affairs Committee<br/>Call Number 641.66 AME<br/>Publication Date 1985<br/>Format: Books<br/>American regional cuisine / the Art Institutes ; Michael F. Nenes ; photography by Joe Robbins.ent://SD_ILS/0/SD_ILS:258132024-04-29T04:44:31Z2024-04-29T04:44:31Zby Nenes, Michael F.<br/>Call Number 641.5973 NEN<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0515/2005019107.html">http://www.loc.gov/catdir/toc/ecip0515/2005019107.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html">http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html</a><br/>Oh, fudge! : a celebration of America's favorite candy / Lee Edwards Benningent://SD_ILS/0/SD_ILS:37092024-04-29T04:44:31Z2024-04-29T04:44:31Zby Benning, Lee Edwards, 1934-<br/>Call Number 641.853 BEN<br/>Publication Date 1990<br/>Format: Books<br/>The complete cookbook of American fish and shellfish / by John F. Nicolas.ent://SD_ILS/0/SD_ILS:292002024-04-29T04:44:31Z2024-04-29T04:44:31Zby Nicolas, John F., 1941-<br/>Call Number ARC 641.692 NIC<br/>Publication Date 1990 1981<br/>Format: Books<br/>Favorite American regional recipes / by leading food editors ; selected and introduced by Marian Tracy.ent://SD_ILS/0/SD_ILS:291652024-04-29T04:44:31Z2024-04-29T04:44:31Zby Tracy, Marian Coward.<br/>Call Number ARC 641.5973 TRA<br/>Publication Date 1976 1952<br/>Format: Books<br/>Kentucky fare : a recipe book of some of Kentucky's mouth watering specialities.ent://SD_ILS/0/SD_ILS:132202024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bridwell, Margaret M.<br/>Call Number ARC 651.59769 BRI<br/>Publication Date 1953<br/>Format: Books<br/>American food writing : an anthology with classic recipes / edited by Molly O'Neill.ent://SD_ILS/0/SD_ILS:250272024-04-29T04:44:31Z2024-04-29T04:44:31Zby O'Neill, Molly.<br/>Call Number 808.066641 AME<br/>Publication Date 2007<br/>Format: Books<br/>Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.ent://SD_ILS/0/SD_ILS:247512024-04-29T04:44:31Z2024-04-29T04:44:31Zby Biró, Marcel.<br/>Call Number 641.594 BIR<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip051/2004023353.html">http://www.loc.gov/catdir/toc/ecip051/2004023353.html</a><br/>The colonial Williamsburg tavern cookbook/ edited by Charles Pierce, photographs by Tom Eckerleent://SD_ILS/0/SD_ILS:3091622024-04-29T04:44:31Z2024-04-29T04:44:31Zby Pierce, Charles<br/>Call Number ARC 641.5973 COL<br/>Publication Date 2001<br/>Format: Books<br/>Whistler's mother's cook book / edited by Margaret MacDonaldent://SD_ILS/0/SD_ILS:15542024-04-29T04:44:31Z2024-04-29T04:44:31Zby MacDonald , Margaret<br/>Call Number ARC 641.5 WHI<br/>Publication Date 1979<br/>Format: Books<br/>A southern family in white & Black : the Cuneys of Texas / Douglas Hales.ent://SD_ILS/0/SD_ILS:2242432024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hales, Douglas, 1951-<br/>Call Number 976.40049607300922<br/>Publication Date 2003<br/>Summary The complex issues of race and politics in nineteenth-century Texas may be nowhere more dramatically embodied than in three generations of the family of Norris Wright Cuney, mulatto labor and political leader. Douglas Hales explores the birthright Cuney received from his white plantation-owner father, Philip Cuney, and the way his heritage played out in the life of his daughter, Maud Cuney-Hare.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=77340">Click here to view</a><br/>Diamond Dishes [electronic resource] : From the Kitchens of Baseball's Biggest Starsent://SD_ILS/0/SD_ILS:1493122024-04-29T04:44:31Z2024-04-29T04:44:31Zby Loria, Julie.<br/>Call Number 641.5<br/>Publication Date 2011<br/>Summary Twenty top Major League Baseball players share stories about life off the field and their favorite foods-with nearly 100 full-color photos and more than 60 easy-to-make recipes Baseball and food are two of life's uncomplicated pleasures, stirring up sizzling passion across all generations. Now, for the first time, baseball fans and food lovers get a behind-the-scenes look into the kitchens of twenty of their favorite Major League All Stars. Author Julie Loria shares their stories, from memorable meals growing up, to their current fitness routines, food rituals, and guilty food pleasures. And w<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1782282">Click here to view book</a><br/>Women of taste : recipes and profiles of famous women chefs / [compiled by] Beverly Russell.ent://SD_ILS/0/SD_ILS:122072024-04-29T04:44:31Z2024-04-29T04:44:31Zby Russell, Beverly.<br/>Call Number 641.50820973 WOM<br/>Publication Date 1997<br/>Format: Books<br/>James Beard's American cookery. / by James Beard, with illus. by Earl Thollander.ent://SD_ILS/0/SD_ILS:314542024-04-29T04:44:31Z2024-04-29T04:44:31Zby Beard, James, 1903-1985<br/>Call Number ARC 641.5973 BEA<br/>Publication Date 1972<br/>Format: Books<br/>The American heritage cookbook / editors of American Heritage the magazine of history; recipes editor Helen McCullyent://SD_ILS/0/SD_ILS:81652024-04-29T04:44:31Z2024-04-29T04:44:31Zby McCully, Helen<br/>Call Number ARC 641.5973 AME<br/>Publication Date 1967 1964<br/>Format: Books<br/>A taste of the tropics cookbook / by Susan Parkinson, Peggy Stacy and Adrian Mattinsonent://SD_ILS/0/SD_ILS:50642024-04-29T04:44:31Z2024-04-29T04:44:31Zby Parkinson, Susan<br/>Call Number 641.5 PAR<br/>Publication Date 1985<br/>Format: Books<br/>Mrs. Bridges Upstairs downstairs cookery book / edited by Adrian Bailey; photographs by John Hedgecoe.ent://SD_ILS/0/SD_ILS:100342024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bailey, Adrian, 1928-<br/>Call Number 641.5942 BRI<br/>Publication Date 1975<br/>Format: Books<br/>Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.ent://SD_ILS/0/SD_ILS:242932024-04-29T04:44:31Z2024-04-29T04:44:31Zby Goody, Jack.<br/>Call Number 394.12 GOO<br/>Publication Date 1982<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/cam028/81017035.html">http://www.loc.gov/catdir/toc/cam028/81017035.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/cam022/81017035.html">http://www.loc.gov/catdir/description/cam022/81017035.html</a><br/>Dishing up Vermont [electronic resource] : 145 Authentic Recipes from the Green Mountain Stateent://SD_ILS/0/SD_ILS:1562842024-04-29T04:44:31Z2024-04-29T04:44:31Zby Medeiros, Tracey.<br/>Call Number 641.5974<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3405354">Click here to view book</a><br/>The international kitchen : Mexico, Central America, South America, and the Caribbean / Irwin Gelber.ent://SD_ILS/0/SD_ILS:198222024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gelber, Irwin, 1933-<br/>Call Number 641.59 GEL<br/>Publication Date 1993<br/>Format: Books<br/>"The Best in cooking" in Foxboro.ent://SD_ILS/0/SD_ILS:126212024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bethany Congregational Church (Foxborough, Mass.) Women's Union and Evening Division.<br/>Call Number ARC 641.5974 BES<br/>Publication Date 1959 1958 1957 1956 1955<br/>Format: Books<br/>Culinary arts institute encyclopedic cookbook / edited by Ruth Berolzheimer, associate editors: Edna L. Gaul [and others]ent://SD_ILS/0/SD_ILS:69702024-04-29T04:44:31Z2024-04-29T04:44:31Zby Berolzheimer, Ruth.<br/>Call Number ARC KLI 641.503 CUL<br/>Publication Date 1950<br/>Format: Books<br/>American Lighthouse Cookbook [electronic resource] : The Best Recipes and Stories from America?s Shorelinesent://SD_ILS/0/SD_ILS:326912024-04-29T04:44:31Z2024-04-29T04:44:31Zby Epstein, Becky Sue.<br/>Call Number 641.5973<br/>Publication Date 2009<br/>Summary Celebrates the local cuisines that have long been the staple of lighthouse keepers and their families.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=471633">Click here to view book</a><br/>Endless feasts : sixty years of writing from Gourmet / edited and with an introduction by Ruth Reichl.ent://SD_ILS/0/SD_ILS:161972024-04-29T04:44:31Z2024-04-29T04:44:31Zby Reichl, Ruth.<br/>Call Number 641.514 END<br/>Publication Date 2002<br/>Format: Books<br/>Culinary artistry / Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane.ent://SD_ILS/0/SD_ILS:207332024-04-29T04:44:31Z2024-04-29T04:44:31Zby Dornenburg, Andrew.<br/>Call Number 641.5973 DOR<br/>Publication Date 1996<br/>Summary For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.<br/>Format: Books<br/>American heirloom pork cook book : from Checkerboard Kitchens / [created or adapted by Gertrude Kable]ent://SD_ILS/0/SD_ILS:102212024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kable, Gertrude<br/>Call Number 641.664 KAB<br/>Publication Date 1971<br/>Format: Books<br/>American cooking / by Dale Brown and the editors of Time-Life Books ; photographed by Mark Kauffmanent://SD_ILS/0/SD_ILS:58832024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brown, Dale.<br/>Call Number 641.5973 BRO<br/>Publication Date 1969<br/>Format: Books<br/>Mrs. Porter's New Southern Cookery Book : And Companion for Frugal and Economical Housekeepers.ent://SD_ILS/0/SD_ILS:3065182024-04-29T04:44:31Z2024-04-29T04:44:31Zby Porter, Mrs. M.E.<br/>Call Number 641.59749999999997<br/>Publication Date 2012<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932823">Click here to view book</a><br/>Food culture in South America / José Rafael Lovera ; translated by Ainoa Larrauri.ent://SD_ILS/0/SD_ILS:243592024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lovera, José Rafael.<br/>Call Number 394.1098 LOV<br/>Publication Date 2005<br/>Summary "This volume tells the story of South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques and geography, here divided into four zones. The traditions of the primary groups - Indians, Europeans and Africans - have resulted in a complex food culture. A look at the daily meal schedule includes insight into how the European conquerors imposed their eating habits and encouraged overeating. Modern life is shown to affect where people eat as buying meals, often from street vendors, during the workday has become more of a necessity for urbanites. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes and illustrations complement the narrative."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip058/2005005501.html">http://www.loc.gov/catdir/toc/ecip058/2005005501.html</a><br/>Hot links and country flavors : sausages in American regional cooking / by Bruce Aidells and Denis Kelly.ent://SD_ILS/0/SD_ILS:15322024-04-29T04:44:31Z2024-04-29T04:44:31Zby Aidells, Bruce<br/>Call Number 641.66 AID<br/>Publication Date 1990<br/>Format: Books<br/>Cookery book/ compiled by St Johns S.S. Mothers and Friends Associationent://SD_ILS/0/SD_ILS:1280502024-04-29T04:44:31Z2024-04-29T04:44:31Zby St Johns S.S. Mothers and Friends Association<br/>Call Number ARC COM 641.5974 COO<br/>Publication Date 1981<br/>Format: Books<br/>Recipes: American cooking: Southern style / by Eugene Walter and the editors of Time-Life Books.ent://SD_ILS/0/SD_ILS:294052024-04-29T04:44:31Z2024-04-29T04:44:31Zby Walter, Eugene, 1921-<br/>Call Number ARC 641.5975 WAL<br/>Publication Date 1971<br/>Format: Books<br/>Recipes : American cooking / [by D. Brown and the editors of Time-Life Books; photographed by M. Kauffman]ent://SD_ILS/0/SD_ILS:97042024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brown, Dale.<br/>Call Number 641.5973 BRO<br/>Publication Date 1969<br/>Format: Books<br/>Esquire cook-book / by the editors of Esquire ; with an introduction by Arnold Gingrich ; illustrations by Charmatz.ent://SD_ILS/0/SD_ILS:69932024-04-29T04:44:31Z2024-04-29T04:44:31Zby Esquire, Inc.<br/>Call Number ARC KLI 641.59 ESQ<br/>Publication Date 1955<br/>Format: Books<br/>The restaurants of New Orleans / Roy F. Guste, Jr. ; with photographs by Glade Bilby II.ent://SD_ILS/0/SD_ILS:198192024-04-29T04:44:31Z2024-04-29T04:44:31Zby Guste, Roy F.<br/>Call Number 641.5976335 GUS<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Books<br/>Cape Cod Chef's Table [electronic resource] : Extraordinary Recipes from Buzzards Bay to Provincetownent://SD_ILS/0/SD_ILS:1493102024-04-29T04:44:31Z2024-04-29T04:44:31Zby Carafoli, John.<br/>Call Number 641.5974<br/>Publication Date 2013<br/>Summary Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1781801">Click here to view book</a><br/>The Ultimate Turkey Fryer Cookbook [electronic resource] : Over 150 Recipes for Frying Just About Anythingent://SD_ILS/0/SD_ILS:1227602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Williams, Reece.<br/>Call Number 641.59763<br/>Publication Date 2011<br/>Summary The Ultimate Turkey Fryer Cookbook covers everything you need to know to make the most of your new (or under-used) turkey fryer. Author Reece Williams adds chef-inspired tips to his detailed, delicious recipes that will not only teach you how to cook the perfect turkey, but also explain the safest and easiest ways to use your turkey fryer. The possibilities are endless in this thorough collection: Try apple fritters, fried bananas, sweet potato donuts, or zucchini wheels. The Ultimate Turkey Fryer Cookbook will take away any fear you have of using your turkey fryer and<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1321215">Click here to view book</a><br/>Babalu! : favorite recipes from the world's top Latin chefs and celebrities / by Michael Valdes and Art Torres.ent://SD_ILS/0/SD_ILS:129142024-04-29T04:44:31Z2024-04-29T04:44:31Zby Valdes, Michael.<br/>Call Number 641.598 VAL<br/>Publication Date 1998<br/>Format: Books<br/>Culinaria : The United States a culinary discovery / Randi Danforth, Peter Feierabend, Gary Chassman.ent://SD_ILS/0/SD_ILS:132412024-04-29T04:44:31Z2024-04-29T04:44:31Zby Danforth, Randi<br/>Call Number 641.5973 DAN<br/>Publication Date 1998<br/>Format: Books<br/>Flavors of New Orleans / [produced by Sales Promotion Department, Delta Air Lines Inc.]ent://SD_ILS/0/SD_ILS:146552024-04-29T04:44:31Z2024-04-29T04:44:31Zby Delta Air Lines. Sales and Promotion Dept.<br/>Call Number ARC 641.5976355 FLA<br/>Publication Date 1974<br/>Format: Books<br/>Latin American cooking / by Jonathan Norton Leonard and the editors of Time Life Books ; photographed by Milton Greene.ent://SD_ILS/0/SD_ILS:58892024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leonard, Jonathan Norton<br/>Call Number 641.598 LEO<br/>Publication Date 1970<br/>Format: Books<br/>The wonderful world of cooking: recipes from the Caribbean and Latin America/ edited by William I. Kaufmanent://SD_ILS/0/SD_ILS:293962024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kaufman, William I.<br/>Call Number ARC 641.598 WON<br/>Publication Date 1964<br/>Format: Books<br/>Ford treasury of favourite recipes from famous eating places vol. 3 / compiled and recipes tested by Nancy Kennedy.ent://SD_ILS/0/SD_ILS:71132024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kennedy, Nancy.<br/>Call Number ARC KLI 641.5973 FOR<br/>Publication Date 1959<br/>Format: Books<br/>Make it Moroccan : modern cuisine from the place where the sun sets / Hassan M'Souli.ent://SD_ILS/0/SD_ILS:274242024-04-29T04:44:31Z2024-04-29T04:44:31Zby M'Souli, Hassan.<br/>Call Number 641.5964 MSO<br/>Publication Date 2008<br/>Summary "Recipes and pictures from Morocco and the restaurant Out of Africa"--Provided by publisher.<br/>Format: Books<br/>Colonialism in question : theory, knowledge, history / Frederick Cooper.ent://SD_ILS/0/SD_ILS:2267422024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooper, Frederick, 1947-<br/>Call Number 325.6 22<br/>Publication Date 2005<br/>Summary Frderick Cooper raises important questions about concepts relevant to a wide range of issues in the social sciences & humanities, including identity, globalization, & modernity.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=131435">Click here to view</a><br/>In Cod We Trust [electronic resource] : From Sea to Shore, the Celebrated Cuisine of Coastal Massachusettsent://SD_ILS/0/SD_ILS:1539422024-04-29T04:44:31Z2024-04-29T04:44:31Zby Atwood, Heather.<br/>Call Number 641.5974<br/>Publication Date 2015<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2085854">Click here to view book</a><br/>James Beard's American cookery / by James Beard ; with illustrations by Earl Thollander ; new foreword by Tom Colicchio.ent://SD_ILS/0/SD_ILS:305202024-04-29T04:44:31Z2024-04-29T04:44:31Zby Beard, James, 1903-1985.<br/>Call Number 641.5973 BEA<br/>Publication Date 2010<br/>Format: Books<br/>Jamie's America / Jamie Oliver ; photography and collages by David Loftus.ent://SD_ILS/0/SD_ILS:288102024-04-29T04:44:31Z2024-04-29T04:44:31Zby Oliver, Jamie, 1975-<br/>Call Number 641.5973 OLI<br/>Publication Date 2009<br/>Format: Books<br/>The Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association.ent://SD_ILS/0/SD_ILS:253942024-04-29T04:44:31Z2024-04-29T04:44:31Zby North American Meat Processors Association.<br/>Call Number 641.36 MEA<br/>Publication Date 2007<br/>Summary "For well over sixty years, the North American Meat Processors Association (NAMP) has provided the food-service industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0625/2005054233-d.html">http://www.loc.gov/catdir/enhancements/fy0625/2005054233-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0654/2005054233-t.html">http://www.loc.gov/catdir/enhancements/fy0654/2005054233-t.html</a><br/>New Orleans : world food / Pableaux Johnson with Charmaine O'Brien.ent://SD_ILS/0/SD_ILS:149832024-04-29T04:44:31Z2024-04-29T04:44:31Zby Johnson, Pableaux.<br/>Call Number 641.59763 JOH<br/>Publication Date 2000<br/>Format: Books<br/>Nuevo Latino : recipes that celebrate the new Latin American cuisine / Douglas Rodriguez, with John Harrisson; photography by Dennis Galante.ent://SD_ILS/0/SD_ILS:94462024-04-29T04:44:31Z2024-04-29T04:44:31Zby Rodriguez, Douglas<br/>Call Number 641.598 ROD<br/>Publication Date 1995<br/>Format: Books<br/>Sicilian American pasta : 99 recipes you can't refuse / John Penza & Tony Corsi; illustrated by Miriam Dougenisent://SD_ILS/0/SD_ILS:46852024-04-29T04:44:31Z2024-04-29T04:44:31Zby Penza, John<br/>Call Number 641.822 PEN<br/>Publication Date 1994<br/>Format: Books<br/>Spirit of the harvest : North American Indian cooking / Beverly Cox and Martin Jacobsent://SD_ILS/0/SD_ILS:51322024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cox, Beverly<br/>Call Number 641.5973 COX<br/>Publication Date 1991<br/>Format: Books<br/>America the beautiful cookbook : Authentic recipes from the United States of America / text and recipes by Phillip Stephen Schulzent://SD_ILS/0/SD_ILS:43982024-04-29T04:44:31Z2024-04-29T04:44:31Zby Schulz, Phillip Stephen<br/>Call Number 641.5973 SCH<br/>Publication Date 1990<br/>Format: Books<br/>Australian American cook book / presented by Australian-American Association, Women's Group ; drawings by Peter Russell-Clarke.ent://SD_ILS/0/SD_ILS:130152024-04-29T04:44:31Z2024-04-29T04:44:31Zby Australian-American Association. Women's Group<br/>Call Number ARC 641.5 AUS<br/>Publication Date 1960<br/>Format: Books<br/>Australian American cook book / presented by Australian-American Association, Women's Group ; drawings by Peter Russell-Clarke.ent://SD_ILS/0/SD_ILS:1282812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Australian-American Association. Women's Group.<br/>Call Number ARC 641.5 AUS<br/>Publication Date 1958<br/>Format: Books<br/>Dr. Holbroook's American cookery, with an Australian appendix / by M. L. Holbrook.ent://SD_ILS/0/SD_ILS:1232942024-04-29T04:44:31Z2024-04-29T04:44:31Zby Holbrook, M. L. (Martin Luther), 1831-1902<br/>Call Number ARC 641.5973 HOL<br/>Publication Date 1888<br/>Format: Books<br/>Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.ent://SD_ILS/0/SD_ILS:1512562024-04-29T04:44:31Z2024-04-29T04:44:31Zby Richardson, Adrian.<br/>Call Number 641.36 RIC<br/>Publication Date 2014<br/>Format: Books<br/>Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.ent://SD_ILS/0/SD_ILS:292172024-04-29T04:44:31Z2024-04-29T04:44:31Zby Richardson, Adrian.<br/>Call Number 641.36 RIC<br/>Publication Date 2009<br/>Format: Books<br/>The book of ingredients / photographed by Philip Dowell; written by Adrian Bailey, Elisabeth Lambert Ortiz and Helen Radeckaent://SD_ILS/0/SD_ILS:32212024-04-29T04:44:31Z2024-04-29T04:44:31Zby Dowell, Philip<br/>Call Number 641.3 BAI<br/>Publication Date 1980<br/>Format: Books<br/>The new Ark cookbook : fresh and simple cuisine from the Pacific Northwest / [Nanci Main and Jimella Lucas].ent://SD_ILS/0/SD_ILS:45942024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lucas, Jimella.<br/>Call Number 641.59795 NEW<br/>Publication Date 1990<br/>Format: Books<br/>State fair of Texas prize winning recipes: a collection of recipes from state fair food contest winners/ edited by Elizabeth Peabodyent://SD_ILS/0/SD_ILS:1239712024-04-29T04:44:31Z2024-04-29T04:44:31Zby Peabody, Elizabeth<br/>Call Number ARC COM 641.5973 STA<br/>Format: Books<br/>Things fall apart, by Chinua Achebe / editor, M. Keith Booker, University of Arkansas.ent://SD_ILS/0/SD_ILS:2819372024-04-29T04:44:31Z2024-04-29T04:44:31Zby Booker, M. Keith, editor.<br/>Call Number 823.914 22<br/>Publication Date 2011<br/>Summary "Chinua Achebe, the well regarded Nigerian novelist, is perhaps best known for his novel Things Fall Apart, published in 1958. After a short introduction editor Booker (comparative literature and cultural studies, U. of Arkansas), presents a series of essays and excerpted chapters from other works critically examining Achebe's themes. Four essays were written especially for this volume. A complete bibliography of Achebe's works is included."--<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=365645">Click here to view</a>
<a href="http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=e900xww&AN=365645">Click here to view</a><br/>Recipes from Historic California [electronic resource] : A Restaurant Guide and Cookbookent://SD_ILS/0/SD_ILS:1495602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bauer, Steve.<br/>Call Number 641.59794<br/>Publication Date 2008<br/>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.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=480060">Click here to view book</a><br/>Cooking New Orleans style/ compiled by The Women of All Saints' Episcopal Churchent://SD_ILS/0/SD_ILS:1566432024-04-29T04:44:31Z2024-04-29T04:44:31Zby The Women of All Saints' Episcopal Church.<br/>Call Number ARC 641.59763 COO<br/>Publication Date 1991<br/>Format: Books<br/>Recipes from Massachusetts with love / by Liz Anton and Beth Dooley; illustrations by Tina O'Neill Amdahl.ent://SD_ILS/0/SD_ILS:261162024-04-29T04:44:31Z2024-04-29T04:44:31Zby Anton, Liz.<br/>Call Number 641.59744 ANT<br/>Publication Date 1985 1984<br/>Format: Books<br/>Blue and grey cookery : authentic recipes from the Civil War years / by Hugh and Judy Gowan.ent://SD_ILS/0/SD_ILS:2727812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gowan, Hugh, author.<br/>Call Number XX(272781.1)<br/>Publication Date 1980<br/>Summary Cookbook featuring authentic Civil War recipes.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;2852592">Click here to view video</a><br/>Home made : an alternative to supermarket living : recipes from the nineteenth century, rescued, reinterpreted and commented upon / by Sandra Oddo.ent://SD_ILS/0/SD_ILS:99882024-04-29T04:44:31Z2024-04-29T04:44:31Zby Oddo, Sandra.<br/>Call Number ARC 641.5973 ODD<br/>Publication Date 1972<br/>Format: Books<br/>Mary Margaret McBride's Harvest of American cooking : with recipes for 1,000 of America's favorite dishes / illustrated by Adolar.ent://SD_ILS/0/SD_ILS:71142024-04-29T04:44:31Z2024-04-29T04:44:31Zby McBride, Mary Margaret.<br/>Call Number ARC KLI 641.5973 MCB<br/>Publication Date 1957<br/>Format: Books<br/>The complete American-Jewish cookbook : in accordance with the Jewish dietary laws / edited by Anne London and Bertha Kahn Bishov.ent://SD_ILS/0/SD_ILS:71032024-04-29T04:44:31Z2024-04-29T04:44:31Zby London, Anne.<br/>Call Number ARC KLI 641.5676 COM<br/>Publication Date 1952<br/>Format: Books<br/>My Italian heart : recipes from an Italian kitchen / Guy Grossi ; photography by Adrian Lander ; illustrations by Mirka Mora.ent://SD_ILS/0/SD_ILS:216922024-04-29T04:44:31Z2024-04-29T04:44:31Zby Grossi, Guy, 1965-<br/>Call Number 641.5945 GRO<br/>Publication Date 2005<br/>Format: Books<br/>The cooking of the British Isles / by Adrian Bailey and the editors of Time-Life Books ; photographed by Anthony Blake.ent://SD_ILS/0/SD_ILS:58372024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bailey, Adrian, 1928-<br/>Call Number ARC 641.5942 BAI<br/>Publication Date 1970<br/>Format: Books<br/>The recipe reader : narratives, contexts, traditions / edited by Janet Floyd and Laurel Forster.ent://SD_ILS/0/SD_ILS:2881982024-04-29T04:44:31Z2024-04-29T04:44:31Zby Floyd, Janet, author.<br/>Call Number 641.3 FLO<br/>Publication Date 2010 2003<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1479967">Click here to view</a><br/>Instantly Southern : 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® : a Cookbook.ent://SD_ILS/0/SD_ILS:2977372024-04-29T04:44:31Z2024-04-29T04:44:31Zby Castle, Sheri.<br/>Call Number 641.5975<br/>Publication Date 2018<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6060608">Click here to view book</a><br/>Latin ladles : fabulous soups & stews from the king of nuevo latino cuisine / Douglas Rodriguez ; introduction by Maricel Presilla ; photography by Dennis Galante.ent://SD_ILS/0/SD_ILS:121782024-04-29T04:44:31Z2024-04-29T04:44:31Zby Rodriguez, Douglas.<br/>Call Number 641.813 ROD<br/>Publication Date 1997<br/>Format: Books<br/>Pennsylvania Dutch cooking : a collection of time-tested recipes for preparing many of the foods and dishes favored by the Pennsylvania Dutch.ent://SD_ILS/0/SD_ILS:130322024-04-29T04:44:31Z2024-04-29T04:44:31Zby Conestoga Crafts.<br/>Call Number ARC 641.59748 PEN<br/>Publication Date 1982<br/>Format: Books<br/>The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radeckaent://SD_ILS/0/SD_ILS:57012024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bailey, Adrian<br/>Call Number 641.3 BAI<br/>Publication Date 1983<br/>Format: Books<br/>The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radeckaent://SD_ILS/0/SD_ILS:32152024-04-29T04:44:31Z2024-04-29T04:44:31Zby Dowell, Philip<br/>Call Number 641.3 BAI<br/>Publication Date 1980<br/>Format: Books<br/>The Great American Slow Cooker Book : 500 Easy Recipes for Every Day and Every Size Machine: a Cookbook.ent://SD_ILS/0/SD_ILS:2949612024-04-29T04:44:31Z2024-04-29T04:44:31Zby Weinstein, Bruce.<br/>Call Number 641.5884<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6091070">Click here to view book</a><br/>Jesse's book of Creole and Deep South recipes / by Edith Ballard Watts with John Watts.ent://SD_ILS/0/SD_ILS:295092024-04-29T04:44:31Z2024-04-29T04:44:31Zby Watts, Edith Ballard<br/>Call Number ARC 641.59763 WAT<br/>Publication Date 1985 1954<br/>Format: Books<br/>Foods from harvest festivals and folk fairs : the best recipes form and a guide to food happenings across the nation / by Anita Borghese.ent://SD_ILS/0/SD_ILS:98232024-04-29T04:44:31Z2024-04-29T04:44:31Zby Borghese, Anita.<br/>Call Number ARC 641.5973 BOR<br/>Publication Date 1977<br/>Format: Books<br/>Tony Chachere's Cajun country cookbook : featuring seafood and wild game / edited by Griffin L. Gomez ; illustrations by Aline Thistlewaite.ent://SD_ILS/0/SD_ILS:128072024-04-29T04:44:31Z2024-04-29T04:44:31Zby Chachere, Tony.<br/>Call Number ARC 641.59763 CHA<br/>Publication Date 1972<br/>Format: Books<br/>American cooking: the Northwest / by Dale Brown and the editors of Time-Life Books. Studio photography by Richard Meek.ent://SD_ILS/0/SD_ILS:288682024-04-29T04:44:31Z2024-04-29T04:44:31Zby Brown, Dale.<br/>Call Number ARC 641.59795 BRO<br/>Publication Date 1970<br/>Format: Books<br/>Made With Love [electronic resource] : The Meals On Wheels Family Cookbookent://SD_ILS/0/SD_ILS:1225152024-04-29T04:44:31Z2024-04-29T04:44:31Zby Borden, Enid.<br/>Call Number 641.5<br/>Publication Date 2012<br/>Summary Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=895262">Click here to view book</a><br/>Recipes from Historic New England [electronic resource] : A Restaurant Guide and Cookbookent://SD_ILS/0/SD_ILS:1495582024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bauer, Steve.<br/>Call Number 641.5974<br/>Publication Date 2009<br/>Summary Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=466706">Click here to view book</a><br/>Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis.ent://SD_ILS/0/SD_ILS:270072024-04-29T04:44:31Z2024-04-29T04:44:31Zby Vileisis, Ann.<br/>Call Number 641.5973 VIL<br/>Publication Date 2008<br/>Summary "From eighteenth-century gardens and historic cookbooks to calculated advertising campaigns and sleek supermarket aisles, Kitchen Literacy chronicles profound changes in how Americans have shopped, cooked, and thought about their foods through two centuries." "This history of our changing awareness - not only of food but of nature itself - takes us to bustling city markets, school gardens, ad-packed women's magazines, and home economics classes. While the distance between farm and table grew, we went from knowing specific stories behind foods' origins to relying instead on advertisers' claims and government assurances. As consumers gradually - and often begrudgingly - adjusted to buying modern foods in boxes and cans, they unwittingly adopted a habit of knowing very little about an enormous and anonymous system." "By revealing the history of how we've known - and not known - our foods, Kitchen Literacy promises to make us think differently about what we eat."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0732/2007025781-d.html">http://www.loc.gov/catdir/enhancements/fy0732/2007025781-d.html</a><br/>30 secrets of the world's healthiest cuisines : global eating tips and recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia / Steven Jonas, Sandra J. Gordon.ent://SD_ILS/0/SD_ILS:166632024-04-29T04:44:31Z2024-04-29T04:44:31Zby Jonas, Steven.<br/>Call Number 641.59 JON<br/>Publication Date 2000<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix01/99050238.html">http://www.loc.gov/catdir/toc/onix01/99050238.html</a><br/>Jane Grigson's vegetable book : with a new introduction, glossary, and table of equivalent weights and measures for the American edition / illustrated by Yvonne Skargon.ent://SD_ILS/0/SD_ILS:1512772024-04-29T04:44:31Z2024-04-29T04:44:31Zby Grigson, Jane.<br/>Call Number ARC 641.65 GRI<br/>Publication Date 1996 1980 1978<br/>Format: Books<br/>Mark Miller's Indian market cookbook / Mark Miller, Mark Kiffin, and Suzy Dayton with John Harrisson.ent://SD_ILS/0/SD_ILS:1266752024-04-29T04:44:31Z2024-04-29T04:44:31Zby Miller, Mark Charles, 1949-<br/>Call Number 641.5979 MIL<br/>Publication Date 1995<br/>Format: Books<br/>Southwest the beautiful cookbook : authentic recipes from the Southwest / recipes by Barbara Fenzl; text by Norman Kolpas; food photogrphy by E. Jane Armstrongent://SD_ILS/0/SD_ILS:1542024-04-29T04:44:31Z2024-04-29T04:44:31Zby Fenzl, Barbara<br/>Call Number 641.5979 SOU<br/>Publication Date 1994<br/>Format: Books<br/>The White House Family cookbook : two decades of recipes, a dash of reminiscence, and a pinch of history from American's most famous kitchen/ Henry Hallerent://SD_ILS/0/SD_ILS:3091612024-04-29T04:44:31Z2024-04-29T04:44:31Zby Haller, Henry<br/>Call Number ARC 641.5973 HAL<br/>Publication Date 1987<br/>Format: Books<br/>La bonne cuisine : cooking New Orleans style / compiled by The Women of All saints' Episcopal Church, New Orleans, Louisiana.ent://SD_ILS/0/SD_ILS:261402024-04-29T04:44:31Z2024-04-29T04:44:31Zby Episcopal Churchwomen of All Saints, Inc.<br/>Call Number 641.59763 LAB<br/>Publication Date 1981 1980<br/>Format: Books<br/>American cooking: new england/ by Jonathan Norton Leonard and the editors of time-life books, photographed by Constantine Manos and Richard Jeffery.ent://SD_ILS/0/SD_ILS:288812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leonard, Jonathan Norton, 1903-1975<br/>Call Number ARC 641.5973 LEO<br/>Publication Date 1970<br/>Format: Books<br/>A treasury of great recipes : famous specialties of the world's foremost restaurants adapted for the American kitchen / by Mary and Vincent Price.ent://SD_ILS/0/SD_ILS:70052024-04-29T04:44:31Z2024-04-29T04:44:31Zby Price, Mary Grant.<br/>Call Number ARC KLI 641.59 PRI<br/>Publication Date 1965<br/>Format: Books<br/>Louisiana's fabulous food : and how to cook them / by Lady Helen Henriques Hardy and Raymond J. Martinez.ent://SD_ILS/0/SD_ILS:227762024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hardy, Helen Henriques.<br/>Call Number ARC 641.59763 HAR<br/>Publication Date 1956<br/>Format: Books<br/>The athletic experience at historically Black colleges and universities : past, present, and persistence / edited by Billy Hawkins, Joseph Cooper, Akilah Carter-Francique, J. Kenyatta Cavil.ent://SD_ILS/0/SD_ILS:3098182024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hawkins, Billy.<br/>Call Number 796.0430973 23<br/>Publication Date 2015<br/>Summary This book provides a historical overview of athletics at Historically Black Colleges and Universities (HBCUs) and the current social educational significance of these athletic programs. It also provides a conceptual framework that contributes to the debate on college athletics and higher education, in general, and athletics at HBCUs, specifically.<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1023188">http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1023188</a><br/>Grossi Florentino : secrets & recipes / recipes and food by Guy Grossi ; story by Jan McGuinness ; photography by Adrian Lander.ent://SD_ILS/0/SD_ILS:191452024-04-29T04:44:31Z2024-04-29T04:44:31Zby Grossi, Guy, 1965-<br/>Call Number 641.5945 GRO<br/>Publication Date 2003<br/>Format: Books<br/>Michael Chiarello's casual cooking : wine country recipes for family and friends--a napastyle cookbook / by Michael Chiarello with Janet Fletcher ; photographs by Deborah Jones.ent://SD_ILS/0/SD_ILS:294782024-04-29T04:44:31Z2024-04-29T04:44:31Zby Chiarello, Michael<br/>Call Number ARC 641.59794 CHI<br/>Publication Date 2002<br/>Format: Books<br/>California the beautiful cookbook / recipes by John Philip Carroll; text by Virginia Rainey; food photography by Allan Rosenberg; scenic photography by Leo Meier.ent://SD_ILS/0/SD_ILS:882024-04-29T04:44:31Z2024-04-29T04:44:31Zby Carroll, John Philip.<br/>Call Number 641.59794 CAR<br/>Publication Date 1991<br/>Format: Books<br/>The thirteen colonies cookbook : a collection of favourite receipts from thirteen exemplary eighteenth-century cooks with proper menus ... / written and illustrated by Mary Donovan ... [et al.]ent://SD_ILS/0/SD_ILS:97992024-04-29T04:44:31Z2024-04-29T04:44:31Zby Donovan, Mary, 1937-<br/>Call Number 641.5973 THI<br/>Publication Date 1975<br/>Format: Books<br/>Great classic recipes of Europe : recipes from the finest European restaurants / compiled with the cooperation of the American Express Money Card by Sandy Lesberg.ent://SD_ILS/0/SD_ILS:2706652024-04-29T04:44:31Z2024-04-29T04:44:31Zby Lesberg, Sandy.<br/>Call Number ARC STA 641.594 LES<br/>Publication Date 1972<br/>Format: Books<br/>American cooking: Creole and Acadian / by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery.ent://SD_ILS/0/SD_ILS:294812024-04-29T04:44:31Z2024-04-29T04:44:31Zby Feibleman, Peter S., 1930-<br/>Call Number ARC 641.5973 FEI<br/>Publication Date 1971<br/>Format: Books<br/>The Taste of France / photographs by Robert Freson ; contributing authors, Adrian Bailey ... [et al.] ; recipes researched by Jacqueline Saulnier ; design by James Wageman.ent://SD_ILS/0/SD_ILS:177262024-04-29T04:44:31Z2024-04-29T04:44:31Zby Saulnier, Jacqueline<br/>Call Number 641.5944 TAS<br/>Publication Date 1983<br/>Format: Books<br/>American cooking: the great west/ by Jonathan Norton Leonard and the editors of time-life books, photography by Mark Kauffman, Richard Meek and Ted Streshinsky.ent://SD_ILS/0/SD_ILS:288822024-04-29T04:44:31Z2024-04-29T04:44:31Zby Leonard, Jonathan Norton, 1903-1975<br/>Call Number ARC 641.5973 LEO<br/>Publication Date 1971<br/>Format: Books<br/>The complete round-the-world cookbook / recipes gathered by Pan American World Airways from the 84 countries they serve ; with food and travel comments by Myra Waldo.ent://SD_ILS/0/SD_ILS:70102024-04-29T04:44:31Z2024-04-29T04:44:31Zby Waldo, Myra.<br/>Call Number ARC KLI 641.59 WAL<br/>Publication Date 1957<br/>Format: Books<br/>Confronting American labor : the New Left dilemma / Jeffrey W. Coker.ent://SD_ILS/0/SD_ILS:2254212024-04-29T04:44:31Z2024-04-29T04:44:31Zby Coker, Jeffrey W.<br/>Call Number 331.80973 22<br/>Publication Date 2002<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=113867">Click here to view</a><br/>Plotting America's past : Fenimore Cooper and the leatherstocking tales / William P. Kelly.ent://SD_ILS/0/SD_ILS:2178932024-04-29T04:44:31Z2024-04-29T04:44:31Zby Kelly, William P.<br/>Call Number 813.2 19<br/>Publication Date 1983<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=22474">Click here to view</a><br/>New Southern-Latino Table [electronic resource] : Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American Southent://SD_ILS/0/SD_ILS:1551492024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gutierrez, Sandra A.<br/>Call Number 641.598<br/>Publication Date 2011<br/>Summary In this splendid cookbook, bicultural chef Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Sandra, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=777022">Click here to view book</a><br/>'The Saturday Evening Post' all American cookbook : 500 all-American recipes / by Charlotte Turgeon ; with a light-hearted history of eating in America by Frederic A. Birmingham.ent://SD_ILS/0/SD_ILS:99932024-04-29T04:44:31Z2024-04-29T04:44:31Zby Turgeon, Charlotte Snyder, 1912-<br/>Call Number 641.5973 TUR<br/>Publication Date 1977<br/>Format: Books<br/>American Heart Association Instant and Healthy : 100 Low-Fuss, High-Flavor Recipes for Your Pressure Cooker, Multicooker and Instant Pot®: a Cookbook.ent://SD_ILS/0/SD_ILS:2977152024-04-29T04:44:31Z2024-04-29T04:44:31Zby Association, American Heart.<br/>Call Number 641.56311<br/>Publication Date 2018<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6059396">Click here to view book</a><br/>American History Through a Whiskey Glass : How Distilled Spirits, Domestic Cuisine, and Popular Music Helped Shape a Nation.ent://SD_ILS/0/SD_ILS:3076602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooper, Harris.<br/>Call Number 641.2520973<br/>Publication Date 2021<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6639873">Click here to view book</a><br/>The round-the-world cookbook : selections from The complete round-the world cookbook : recipes gathered by Pan American World Airways from the 84 countries they serve / with comments by Myra Waldo.ent://SD_ILS/0/SD_ILS:102522024-04-29T04:44:31Z2024-04-29T04:44:31Zby Waldo, Myra.<br/>Call Number ARC 641.59 WAL<br/>Publication Date 1956<br/>Format: Books<br/>The joy of cooking : a compilation of reliable recipes with an occasional culinary chat / by Irma S. Rombauer ; adapted for use in England by M. Baron Russell.ent://SD_ILS/0/SD_ILS:71172024-04-29T04:44:31Z2024-04-29T04:44:31Zby Rombauer, Irma S. (Irma von Starkloff), 1877-1962.<br/>Call Number ARC KLI 641.5973 ROM<br/>Publication Date 1948<br/>Format: Books<br/>Pacific Northwest the beautiful : authentic recipes from the Pacific Northwest / consulting editor and food text [by] Kathy Casey; regional text [by] Lane Morgan; food photography by E. Jane Armstrong; scenic photography by John Callanan.ent://SD_ILS/0/SD_ILS:1502024-04-29T04:44:31Z2024-04-29T04:44:31Zby Casey, Kathy.<br/>Call Number 641.59795 CAS<br/>Publication Date 1993<br/>Format: Books<br/>The new encyclopedia of southern culture [electronic resource] : Volume 7: Foodways / John T. Edge, volume editor ; sponsored by The Center for the Study of Southern Culture at the University of Mississippi.ent://SD_ILS/0/SD_ILS:1277372024-04-29T04:44:31Z2024-04-29T04:44:31Zby Edge, John T.<br/>Call Number 641.5975003 NEW<br/>Publication Date 2007<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1663482">Click here to view book</a><br/>Slaw and the Slow Cooked : Culture and Barbecue in the Mid-South.ent://SD_ILS/0/SD_ILS:2908082024-04-29T04:44:31Z2024-04-29T04:44:31Zby Veteto, James R.<br/>Call Number 394.120975<br/>Publication Date 2011<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=3040099">Click here to view book</a><br/>Mrs. Hill's southern practical cookery and receipt book / by Annabella P. Hill ; with a biographical sketch of the author and historical notes and glossary on the cookery by Damon L. Fowler.ent://SD_ILS/0/SD_ILS:2201552024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hill, A. P.<br/>Call Number 641.5975 20<br/>Publication Date 1995 1872<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=50942">Click here to view</a><br/>Contracting states [electronic resource] : sovereign transfers in international relations / Alexander Cooley and Hendrik Spruyt.ent://SD_ILS/0/SD_ILS:2442842024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooley, Alexander, 1972-<br/>Call Number 355.7 22<br/>Publication Date 2009<br/>Summary Increasingly today nation-states are entering into agreements that involve the sharing or surrendering of parts of their sovereign powers and often leave the cession of authority incomplete or vague. But until now, we have known surprisingly little about how international actors design and implement these mixed-sovereignty arrangements. Contracting States uses the concept of "incomplete contracts"--Agreements that are intentionally ambiguous and subject to future renegotiation--to explain how states divide and transfer their sovereign territory and functions, and demonstrate why some of these arrangements offer stable and lasting solutions while others ultimately collapse. Building on important advances in economics and law, Alexander Cooley and Hendrik Spruyt develop a highly original, interdisciplinary approach and apply it to a broad range of cases involving international sovereign political integration and disintegration. The authors reveal the importance of incomplete contracting in the decolonization of territories once held by Europe and the Soviet Union; U.S. overseas military basing agreements with host countries; and in regional economic-integration agreements such as the European Union. Cooley and Spruyt examine contemporary problems such as the Arab-Israeli dispute over water resources, and show why the international community inadequately prepared for Kosovo's independence. Contracting States provides guidance to international policymakers about how states with equally legitimate claims on the same territory or asset can create flexible, durable solutions and avoid violent conflict.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=335592">Click here to view</a><br/>Techniques of subversion in modern literature : transgression, abjection, and the carnivalesque / M. Keith Booker.ent://SD_ILS/0/SD_ILS:2159842024-04-29T04:44:31Z2024-04-29T04:44:31Zby Booker, M. Keith.<br/>Call Number 820.9355 20<br/>Publication Date 1991<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=20696">Click here to view</a><br/>Techniques of subversion in modern literature : transgression, abjection, and the carnivalesque / M. Keith Booker.ent://SD_ILS/0/SD_ILS:2169822024-04-29T04:44:31Z2024-04-29T04:44:31Zby Booker, M. Keith.<br/>Call Number 820.9355 20<br/>Publication Date 1991<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=20696">Click here to view</a><br/>American girls, beer, and Glenn Miller [electronic resource] : GI morale in World War II / James J. Cooke.ent://SD_ILS/0/SD_ILS:2571642024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooke, James J.<br/>Call Number 082 4940.5373<br/>Publication Date 2012<br/>Summary As World War II dawned in Europe, General George C. Marshall, the new Army Chief of Staff, had to acknowledge that American society - and the citizens who would soon become soldiers - had drastically changed in the previous few decades. Almost every home had a radio, movies could talk, and driving in an automobile to the neighborhood soda fountain was part of everyday life. A product of newly created mass consumerism, the soldier of 1940 had expectations of material comfort, even while at war. Historian James J. Cooke presents the first comprehensive look at how Marshall's efforts to cheer soldiers far from home resulted in the enduring morale services that the Army provides still today. Marshall understood that civilian soldiers provided particular challenges and wanted to improve the subpar morale services that had been provided to Great War doughboys. Frederick Osborn, a civilian intellectual, was called to head the newly formed morale branch, which quickly became the Special Services Division. Hundreds of on-post movie theaters showing first-run movies at reduced prices, service clubs where GIs could relax, and inexpensive cafeterias were constructed. The Army Exchange System took direction under Brigadier General Joseph Byron, offering comfort items at low prices; the PX sold everything from cigarettes and razor blades to low-alcohol beer in very popular beer halls. The great civic organizations - the YMCA, the Salvation Army, the Jewish Welfare Board, and others - were brought together to form the United Service Organizations (USO). At USO Camp Shows, admired entertainers like Bob Hope, Bing Crosby, and Frances Langford brought home-style entertainment to soldiers within the war zones. As the war heightened in intensity, the Special Service Companies grew to over forty in number, each containing more than one hundred enlisted men. Trained in infantry skills, soldiers in the companies at times would have to stop showing movies, pick up their rifles, and fight. The Special Services Division, PX, and USO were crucial elements in maintaining GI morale, and Cooke's work makes clear the lasting legacy of these efforts to boost the average soldier's spirits almost a century ago. The idea that as American soldiers serve abroad, they should have access to at least some of the comforts of home has become a cultural standard. -- Book jacket.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=502659">Click here to view</a><br/>To Live and Dine in Dixie : The Evolution of Urban Food Culture in the Jim Crow South.ent://SD_ILS/0/SD_ILS:2907492024-04-29T04:44:31Z2024-04-29T04:44:31Zby Cooley, Angela Jill.<br/>Call Number 394.120975<br/>Publication Date 2015<br/>Summary This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which-among other things-required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities-cooking and dining- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2008636">Click here to view book</a><br/>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.ent://SD_ILS/0/SD_ILS:126132024-04-29T04:44:31Z2024-04-29T04:44:31Zby Wolcott, Imogene B., ed.<br/>Call Number ARC 641.5974 WOL<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/>Beyond practical virtue [electronic resource] : a defense of liberal democracy through literature / Joel A. Johnson.ent://SD_ILS/0/SD_ILS:2319332024-04-29T04:44:31Z2024-04-29T04:44:31Zby Johnson, Joel A., 1974-<br/>Call Number 813.409358 22<br/>Publication Date 2007<br/>Summary "Johnson examines the worth of liberal democracy and the question of cultural development by looking at novels by James Fenimore Cooper, Mark Twain, and William Dean Howells. Using the fictions to explore the richness of everyday life, he offers new insight into the relationship between the state and the individual"--Provided by publisher.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=214454">Click here to view</a><br/>Covenant and republic : historical romance and the politics of Puritanism / Philip Gould.ent://SD_ILS/0/SD_ILS:2198912024-04-29T04:44:31Z2024-04-29T04:44:31Zby Gould, Philip (Philip B.)<br/>Call Number 813.08109 20<br/>Publication Date 1996<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=55146">Click here to view</a><br/>The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cooking in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.ent://SD_ILS/0/SD_ILS:292922024-04-29T04:44:31Z2024-04-29T04:44:31Zby Francatelli, Charles Elmé, 1805-1876.<br/>Call Number ARC 641.5 FRA<br/>Publication Date 1884 1877<br/>Format: Books<br/>The Shamrock Battalion in the Great War [electronic resource] / Martin J. Hogan ; edited with an introduction by James J. Cooke.ent://SD_ILS/0/SD_ILS:2414602024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hogan, Martin J. (Martin Joseph), 1901-<br/>Call Number 940.41273 22<br/>Publication Date 2007<br/>Summary "Hogan shares his frontline experience at St. Mihiel and in the Argonne Forest as a National Guardsman in the 165th Infantry's Shamrock Battalion, a regiment in the famed Rainbow Division of World War I. His memories of Chaplain Father Francis Duffy and others present the war from the soldier's perspective"--Provided by publisher.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=214448">Click here to view</a><br/>Our deep gossip : conversations with gay writers on poetry and desire / Christopher Hennessy.ent://SD_ILS/0/SD_ILS:2609982024-04-29T04:44:31Z2024-04-29T04:44:31Zby Hennessy, Christopher, 1973- author, interviewer.<br/>Call Number 811.6099206642 23<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=642387">Click here to view</a><br/>Place, language, and identity in Afro-Costa Rican literature / Dorothy E. Mosby.ent://SD_ILS/0/SD_ILS:2253962024-04-29T04:44:31Z2024-04-29T04:44:31Zby Mosby, Dorothy E., 1970-<br/>Call Number 860.989607286 22<br/>Publication Date 2003<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=113929">Click here to view</a><br/>Dreaming revolution : transgression in the development of American romance / Scott Bradfield.ent://SD_ILS/0/SD_ILS:2176552024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bradfield, Scott.<br/>Call Number 813.309358 20<br/>Publication Date 1993<br/>Summary Dreaming Revolution usefully employs current critical theory to address how the European novel of class revolt was transformed into the American novel of imperial expansion. Bradfield shows that early American romantic fiction - including works by William Godwin, Charles Brockden Brown, James Fenimore Cooper, and Edgar Allan Poe - can and should be considered as part of a genre too often limited to the Nineteenth-century European novel. Beginning with Godwin's Caleb Williams, Bradfield describes the ways in which revolution legitimates itself as a means of establishing Political consensus. For European revolutionaries like Godwin or Rousseau, the tyranny of the king must be replaced by the more indisputable authority of human reason. In other words, democratic revolution makes people free to investigate the same truths and arrive at the same democratic conclusions. In the American novel, however, the Enlightenment's idealized pursuit of abstract truth becomes restructured as a pursuit of abstract space. Instead of revealing knowledge, Americans explore further territories, manifest destiny, limitless regions of the yet-to-be-colonized and the still-to-be-known. In a spirited discussion of works by Brown, Cooper and Poe, Bradfield argues that Americans take the class dynamics of the European psychological novel and apply them to the American landscape, reimagining psychological spaces as geographical ones. Class distinctions become refigured in terms of the common people's pursuit of a meaning vaster than themselves - a meaning which leads them to imagine the always expanding body of colonial America. However, since class conflict is never successfully eliminated or forgotten, the memory of class struggle always reemerges in the narrative like a half-repressed dream of politics. In Dreaming Revolution, Bradfield reveals and interprets these dreams, opening these American novels to a richer and more rewarding reading.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=21949">Click here to view</a><br/>Dreaming revolution : transgression in the development of American romance / Scott Bradfield.ent://SD_ILS/0/SD_ILS:2166582024-04-29T04:44:31Z2024-04-29T04:44:31Zby Bradfield, Scott.<br/>Call Number 813.309358 20<br/>Publication Date 1993<br/>Summary Dreaming Revolution usefully employs current critical theory to address how the European novel of class revolt was transformed into the American novel of imperial expansion. Bradfield shows that early American romantic fiction - including works by William Godwin, Charles Brockden Brown, James Fenimore Cooper, and Edgar Allan Poe - can and should be considered as part of a genre too often limited to the Nineteenth-century European novel. Beginning with Godwin's Caleb Williams, Bradfield describes the ways in which revolution legitimates itself as a means of establishing Political consensus. For European revolutionaries like Godwin or Rousseau, the tyranny of the king must be replaced by the more indisputable authority of human reason. In other words, democratic revolution makes people free to investigate the same truths and arrive at the same democratic conclusions. In the American novel, however, the Enlightenment's idealized pursuit of abstract truth becomes restructured as a pursuit of abstract space. Instead of revealing knowledge, Americans explore further territories, manifest destiny, limitless regions of the yet-to-be-colonized and the still-to-be-known. In a spirited discussion of works by Brown, Cooper and Poe, Bradfield argues that Americans take the class dynamics of the European psychological novel and apply them to the American landscape, reimagining psychological spaces as geographical ones. Class distinctions become refigured in terms of the common people's pursuit of a meaning vaster than themselves - a meaning which leads them to imagine the always expanding body of colonial America. However, since class conflict is never successfully eliminated or forgotten, the memory of class struggle always reemerges in the narrative like a half-repressed dream of politics. In Dreaming Revolution, Bradfield reveals and interprets these dreams, opening these American novels to a richer and more rewarding reading.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=21949">Click here to view</a><br/>