Search Results for african cookery - Narrowed by: Standard shelving location

North African cookery / Arto der Haroutunian.

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by Der Haroutunian, Arto, 1940-1987
Call Number 641.5961 DER
Publication Date 2012 1985
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.
Format: Books

The spices of life / by Troth Wells.

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by Wells, Troth.
Call Number 641.6383 WEL
Publication Date 1996
Format: Books

The Africa News cookbook : African cooking for western kitchens / Africa News Inc.

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by Hultman, Tami.
Call Number 641.596 AFR
Publication Date 1985
Format: Books

Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.

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by Grant, Rosamund.
Call Number 641.596 GRA
Publication Date 1995
Format: Books

A taste of Africa : with over 100 traditional African recipes adapted for the modern cook / Dorinda Hafner

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by Hafner, Dorinda
Call Number 641.596 HAF
Publication Date 1993
Format: Books

Soul and spice : African cooking in the Americas / Heidi Haughy Cusick

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by Cusick, Heidi Haughy
Call Number 641.596 CUS
Publication Date 1995
Format: Books

The African kitchen : a day in the life of a safari chef / byJosie Stow and Jan Baldwin.

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by Stow, Josie.
Call Number 641.596 STO
Publication Date 1999
Format: Books

Simply South Africa : a culinary journey / text by Elaine Hurford ; food photography by Craig Fraser and Ryno.

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by Hurford, Elaine.
Call Number 641.5968 HUR
Publication Date 2000
Format: Books

The international kitchen : Europe, the Mediterranean, the Soviet Union, and Scandinavia / Irwin Gelber

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by Gelber, Irwin
Call Number 641.59 GEL
Publication Date 1991
Format: Books

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.

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by Mazouz, Mourad.
Call Number 641.5961 MAZ
Publication Date 2004 2000
Format: Books

Crazy water, pickled lemons : enchanting dishes from the Middle East, Mediterranean and North Africa / Diana Henry ; photographs by Jason Lowe.

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by Henry, Diana.
Call Number 641.59 HEN
Publication Date 2002
Format: Books

Moro : the cookbook / Sam and Sam Clark.

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by Clark, Samuel.
Call Number 641.5946 CLA
Publication Date 2001
Format: Books

Casa Moro / Sam and Sam Clark ; photographs by Simon Wheeler.

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by Clark, Samuel
Call Number 641.5946 CLA
Publication Date 2004
Format: Books

Food culture in the Near East, Middle East, and north Africa / Peter Heine.

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by Heine, Peter.
Call Number 394.120956 HEI
Publication Date 2004
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.
Format: Books

The complete family cook book

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Call Number 641.5973 COM
Publication Date 1970
Format: Books

Original picayune Creole cook book

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Call Number 641.5973 ORI
Publication Date 1945
Format: Books

New American classics

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by Tower, Jeremiah
Call Number 641.5973 TOW
Publication Date 1986
Format: Books

Latin American cookbook

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by Tume, Lynelle
Call Number 641.598 TUN
Publication Date 1979
Format: Books

Early American herb recipes / Alice Cooke Brown.

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by Brown, Alice Cooke.
Call Number 615.321 BRO
Publication Date 1966
Format: Books

The best of American cookery / Lynette Baxter.

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by Baxter, Lynette
Call Number 641.5973 BAX
Publication Date 1995
Format: Books

Mexican cooking including Latin American and Caribbean recipes.

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by Bensusan, Susan.
Call Number 641.5972 BEN
Publication Date 1977
Format: Books

The country kitchen / by Della T. Lutes.

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by Lutes, Della T.
Call Number 641.5973 LUT
Publication Date 1936
Format: Books

The American celebrity cook book / introduced and collected by Dinah Shore

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by Shore, Dinah
Call Number 641.5973 SHO
Publication Date 1967
Format: Books

Michael Mina : the cookbook / Michael Mina, with JoAnn Cianciulli.

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by Mina, Michael.
Call Number 641.5973 MIN
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip067/2006002124.html

The Nantucket table / Susan Simon ; photographs by Tom Eckerle.

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by Simon, Susan.
Call Number 641.5974 SIM
Publication Date 1998
Format: Books

The festive food of America / Martina Nicolls; illustrated Sally Maltby

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by Nicolls, Martina.
Call Number 641.5973 NIC
Publication Date 1991
Format: Books

American cooking : a sharing of the fresh abundance of the good earth

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by Kirshman, Irena
Call Number 641.5973 KIR
Publication Date 1978
Format: Books

Tapas : Delicious snacks from Spain / Adrian Lissen with Sara Cleary

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by Lissen, Adrian
Call Number 641.812 LIS
Publication Date 1989
Format: Books

Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.

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by Bailey, Adrian, 1928-
Call Number 641.503 POC
Publication Date 1990
Format: Books

South American cooking : foods and feasts from the New World / Barbara Karoff

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by Karoff, Barbara
Call Number 641.598 KAR
Publication Date 1989
Format: Books

The dictionary of American food and drink / John F. Mariani

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by Mariani, John F.
Call Number 641.597303 MAR
Publication Date 1994
Format: Books

Meat how to choose, cook & eat it / Adrian Richardson with Lucy Malouf.

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by Richardson, Adrian.
Call Number 641.36 RIC
Publication Date 2008
Format: Books

The recipe writer's handbook / Barbara Gibbs Ostmann and Jane L. Baker.

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by Ostmann, Barbara Gibbs.
Call Number 808.066641 OST
Publication Date 2001
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026008.html Publisher description http://www.loc.gov/catdir/description/wiley036/2001026008.html

Food culture in Sub-Saharan Africa / Fran Osseo-Asare.

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by Osseo-Asare, Fran.
Call Number 394.120967 OSS
Publication Date 2005
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.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip059/2005005498.html

Super chefs : signature recipes from America's new royalty / Karen Gantz Zahler.

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by Zahler,Karen Gantz.
Call Number 641.5973 ZAH
Publication Date 1996
Format: Books

Yellow pages : answers to predictable questions consumers ask about meat

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by American Meat institute Consumer Affairs Committee
Call Number 641.66 AME
Publication Date 1985
Format: Books

American regional cuisine / the Art Institutes ; Michael F. Nenes ; photography by Joe Robbins.

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by Nenes, Michael F.
Call Number 641.5973 NEN
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0515/2005019107.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html

Oh, fudge! : a celebration of America's favorite candy / Lee Edwards Benning

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by Benning, Lee Edwards, 1934-
Call Number 641.853 BEN
Publication Date 1990
Format: Books

American food writing : an anthology with classic recipes / edited by Molly O'Neill.

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by O'Neill, Molly.
Call Number 808.066641 AME
Publication Date 2007
Format: Books

Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.

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by Biró, Marcel.
Call Number 641.594 BIR
Publication Date 2005
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html

Women of taste : recipes and profiles of famous women chefs / [compiled by] Beverly Russell.

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by Russell, Beverly.
Call Number 641.50820973 WOM
Publication Date 1997
Format: Books

A taste of the tropics cookbook / by Susan Parkinson, Peggy Stacy and Adrian Mattinson

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by Parkinson, Susan
Call Number 641.5 PAR
Publication Date 1985
Format: Books

Mrs. Bridges Upstairs downstairs cookery book / edited by Adrian Bailey; photographs by John Hedgecoe.

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by Bailey, Adrian, 1928-
Call Number 641.5942 BRI
Publication Date 1975
Format: Books

Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.

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by Goody, Jack.
Call Number 394.12 GOO
Publication Date 1982
Format: Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html

The international kitchen : Mexico, Central America, South America, and the Caribbean / Irwin Gelber.

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by Gelber, Irwin, 1933-
Call Number 641.59 GEL
Publication Date 1993
Format: Books

Endless feasts : sixty years of writing from Gourmet / edited and with an introduction by Ruth Reichl.

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by Reichl, Ruth.
Call Number 641.514 END
Publication Date 2002
Format: Books

Culinary artistry / Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane.

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by Dornenburg, Andrew.
Call Number 641.5973 DOR
Publication Date 1996
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.
Format: Books

American heirloom pork cook book : from Checkerboard Kitchens / [created or adapted by Gertrude Kable]

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by Kable, Gertrude
Call Number 641.664 KAB
Publication Date 1971
Format: Books

American cooking / by Dale Brown and the editors of Time-Life Books ; photographed by Mark Kauffman

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by Brown, Dale.
Call Number 641.5973 BRO
Publication Date 1969
Format: Books

Food culture in South America / José Rafael Lovera ; translated by Ainoa Larrauri.

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by Lovera, José Rafael.
Call Number 394.1098 LOV
Publication Date 2005
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.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005501.html

Hot links and country flavors : sausages in American regional cooking / by Bruce Aidells and Denis Kelly.

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by Aidells, Bruce
Call Number 641.66 AID
Publication Date 1990
Format: Books

Recipes : American cooking / [by D. Brown and the editors of Time-Life Books; photographed by M. Kauffman]

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by Brown, Dale.
Call Number 641.5973 BRO
Publication Date 1969
Format: Books

The restaurants of New Orleans / Roy F. Guste, Jr. ; with photographs by Glade Bilby II.

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by Guste, Roy F.
Call Number 641.5976335 GUS
Publication Date 2024 2023 2022 2021 2020
Format: Books

Babalu! : favorite recipes from the world's top Latin chefs and celebrities / by Michael Valdes and Art Torres.

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by Valdes, Michael.
Call Number 641.598 VAL
Publication Date 1998
Format: Books

Culinaria : The United States a culinary discovery / Randi Danforth, Peter Feierabend, Gary Chassman.

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by Danforth, Randi
Call Number 641.5973 DAN
Publication Date 1998
Format: Books

Latin American cooking / by Jonathan Norton Leonard and the editors of Time Life Books ; photographed by Milton Greene.

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by Leonard, Jonathan Norton
Call Number 641.598 LEO
Publication Date 1970
Format: Books

Make it Moroccan : modern cuisine from the place where the sun sets / Hassan M'Souli.

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by M'Souli, Hassan.
Call Number 641.5964 MSO
Publication Date 2008
Summary "Recipes and pictures from Morocco and the restaurant Out of Africa"--Provided by publisher.
Format: Books

James Beard's American cookery / by James Beard ; with illustrations by Earl Thollander ; new foreword by Tom Colicchio.

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by Beard, James, 1903-1985.
Call Number 641.5973 BEA
Publication Date 2010
Format: Books

Jamie's America / Jamie Oliver ; photography and collages by David Loftus.

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by Oliver, Jamie, 1975-
Call Number 641.5973 OLI
Publication Date 2009
Format: Books

The Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association.

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by North American Meat Processors Association.
Call Number 641.36 MEA
Publication Date 2007
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.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0625/2005054233-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0654/2005054233-t.html

New Orleans : world food / Pableaux Johnson with Charmaine O'Brien.

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by Johnson, Pableaux.
Call Number 641.59763 JOH
Publication Date 2000
Format: Books

Nuevo Latino : recipes that celebrate the new Latin American cuisine / Douglas Rodriguez, with John Harrisson; photography by Dennis Galante.

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by Rodriguez, Douglas
Call Number 641.598 ROD
Publication Date 1995
Format: Books

Sicilian American pasta : 99 recipes you can't refuse / John Penza & Tony Corsi; illustrated by Miriam Dougenis

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by Penza, John
Call Number 641.822 PEN
Publication Date 1994
Format: Books

Spirit of the harvest : North American Indian cooking / Beverly Cox and Martin Jacobs

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by Cox, Beverly
Call Number 641.5973 COX
Publication Date 1991
Format: Books

America the beautiful cookbook : Authentic recipes from the United States of America / text and recipes by Phillip Stephen Schulz

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by Schulz, Phillip Stephen
Call Number 641.5973 SCH
Publication Date 1990
Format: Books

Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.

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by Richardson, Adrian.
Call Number 641.36 RIC
Publication Date 2009
Format: Books

The book of ingredients / photographed by Philip Dowell; written by Adrian Bailey, Elisabeth Lambert Ortiz and Helen Radecka

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by Dowell, Philip
Call Number 641.3 BAI
Publication Date 1980
Format: Books

The new Ark cookbook : fresh and simple cuisine from the Pacific Northwest / [Nanci Main and Jimella Lucas].

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by Lucas, Jimella.
Call Number 641.59795 NEW
Publication Date 1990
Format: Books

Recipes from Massachusetts with love / by Liz Anton and Beth Dooley; illustrations by Tina O'Neill Amdahl.

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by Anton, Liz.
Call Number 641.59744 ANT
Publication Date 1985 1984
Format: Books

My Italian heart : recipes from an Italian kitchen / Guy Grossi ; photography by Adrian Lander ; illustrations by Mirka Mora.

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by Grossi, Guy, 1965-
Call Number 641.5945 GRO
Publication Date 2005
Format: Books

Latin ladles : fabulous soups & stews from the king of nuevo latino cuisine / Douglas Rodriguez ; introduction by Maricel Presilla ; photography by Dennis Galante.

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by Rodriguez, Douglas.
Call Number 641.813 ROD
Publication Date 1997
Format: Books

The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radecka

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by Bailey, Adrian
Call Number 641.3 BAI
Publication Date 1983
Format: Books

The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radecka

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by Dowell, Philip
Call Number 641.3 BAI
Publication Date 1980
Format: Books

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis.

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by Vileisis, Ann.
Call Number 641.5973 VIL
Publication Date 2008
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.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0732/2007025781-d.html

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.

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by Jonas, Steven.
Call Number 641.59 JON
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix01/99050238.html

Mark Miller's Indian market cookbook / Mark Miller, Mark Kiffin, and Suzy Dayton with John Harrisson.

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by Miller, Mark Charles, 1949-
Call Number 641.5979 MIL
Publication Date 1995
Format: Books

Southwest the beautiful cookbook : authentic recipes from the Southwest / recipes by Barbara Fenzl; text by Norman Kolpas; food photogrphy by E. Jane Armstrong

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by Fenzl, Barbara
Call Number 641.5979 SOU
Publication Date 1994
Format: Books

La bonne cuisine : cooking New Orleans style / compiled by The Women of All saints' Episcopal Church, New Orleans, Louisiana.

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by Episcopal Churchwomen of All Saints, Inc.
Call Number 641.59763 LAB
Publication Date 1981 1980
Format: Books

Grossi Florentino : secrets & recipes / recipes and food by Guy Grossi ; story by Jan McGuinness ; photography by Adrian Lander.

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by Grossi, Guy, 1965-
Call Number 641.5945 GRO
Publication Date 2003
Format: Books

California the beautiful cookbook / recipes by John Philip Carroll; text by Virginia Rainey; food photography by Allan Rosenberg; scenic photography by Leo Meier.

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by Carroll, John Philip.
Call Number 641.59794 CAR
Publication Date 1991
Format: Books

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.]

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by Donovan, Mary, 1937-
Call Number 641.5973 THI
Publication Date 1975
Format: Books

The Taste of France / photographs by Robert Freson ; contributing authors, Adrian Bailey ... [et al.] ; recipes researched by Jacqueline Saulnier ; design by James Wageman.

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by Saulnier, Jacqueline
Call Number 641.5944 TAS
Publication Date 1983
Format: Books

'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.

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by Turgeon, Charlotte Snyder, 1912-
Call Number 641.5973 TUR
Publication Date 1977
Format: Books

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.

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by Casey, Kathy.
Call Number 641.59795 CAS
Publication Date 1993
Format: Books