Search Results for chefs - Narrowed by: Cooking, American.

Bruce Moffett Cooks : A New England Chef in a New South Kitchen.

2024-05-12T16:16:20Z

by Moffett, Bruce.
Call Number 641.5973
Publication Date 2019
Format: Electronic Resources
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Knives & ink : chefs and the stories behind their tattoos (with recipes) / [edited by] Isaac Fitzgerald, [illustrated by] Wendy MacNaughton.

2024-05-12T16:16:20Z

by Fitzgerald, Isaac, editor.
Call Number 641.5092 KNI
Publication Date 2016
Summary Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.
Format: Books

Medicinal Chef; Healthy Every Day [electronic resource].

2024-05-12T16:16:20Z

by Pinnock, Dale.
Call Number 641.302
Publication Date 2014
Summary The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format: Electronic Resources
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Baltimore Chef's Table : Extraordinary Recipes from Charm City and the Surrounding Counties.

2024-05-12T16:16:20Z

by Patterson, Kathryn Wielech.
Call Number 641.597526
Publication Date 2014
Summary In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Format: Electronic Resources
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Fairfield County Chef's Table : Extraordinary Recipes from Connecticut's Gold Coast.

2024-05-12T16:16:20Z

by Kundrat, Dr Amy.
Call Number 641.597469
Publication Date 2014
Summary Fairfield County stakes a claim to some of Connecticut's most diverse terrain, an enviable proximity to New York City, and a discerning community of food lovers driving the demand for a vibrant dining scene. The Gold Coast boasts some of the country's toniest neighborhoods, such as Greenwich and Southport, as well as the state's largest cities, including the historic port city of Norwalk, the corporate-minded Stamford, and the diverse Bridgeport. Fine dining, dense downtown dining districts, and neighborhood bodegas are equally at home along this dense and diverse corridor. Along Fairfield County's suburban center are such towns as Ridgefield, New Canaan, and Westport, whose historic Main Streets and cultural landmarks draw a family-oriented population. As a result, reclaimed taverns, farmers' markets, and upscale dining districts scattered with family-friendly options abound. At the landlocked northern fringes, quiet enclaves such as Easton, Wilton, and Newtown have large swaths of protected and undeveloped land, as well as bountiful farmland and a handful of farm-to-table restaurants.With recipes for the home cook from over fifty of the area's most celebrated restaurants and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Fairfield County Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals.
Format: Electronic Resources
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Hudson Valley Chef's Table : Extraordinary Recipes from Westchester to Columbia County.

2024-05-12T16:16:20Z

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

2024-05-12T16:16:20Z

by Cornell, Tricia.
Call Number 641.59775999999999
Publication Date 2014
Summary The Minnesota Farmers Market Cookbook is a guide to choosing, using, and preserving the food found at farmers markets, plus 80 recipes for using seasonal produce supplied by local chefs and farmers.
Format: Electronic Resources
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No Experience Necessary [electronic resource] : The Culinary Odyssey of Chef Norman Van Aken

2024-05-12T16:16:20Z

by Van Aken, Norman.
Call Number 641.5092
Publication Date 2013
Summary No Experience Necessary is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs-including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, an
Format: Electronic Resources
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Wild Alaskan seafood [electronic resource] : celebrated recipes from America's top chefs / James Fraioli.

2024-05-12T16:16:20Z

by Fraioli, James O., 1968-
Call Number 641.692 FRA
Publication Date 2013
Summary In Wild Alaskan Seafood, twenty-five of America's finest chefs-among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser-share their favorite recipes using the Last Frontier's wild, natural, and sustainable seafood.
Format: Electronic Resources
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Brooklyn Chef's Table : Extraordinary Recipes from Coney Island to Brooklyn Heights.

2024-05-12T16:16:20Z

by Zorn, Sarah.
Call Number 641.59
Publication Date 2013
Summary It's become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef's Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn's restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you'll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Format: Electronic Resources
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Talk Turkey to Me.

2024-05-12T16:16:20Z

by Ferguson, Renee S.
Call Number 641.66592000000003
Publication Date 2013
Format: Electronic Resources
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Made With Love [electronic resource] : The Meals On Wheels Family Cookbook

2024-05-12T16:16:20Z

by Borden, Enid.
Call Number 641.5
Publication Date 2012
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
Format: Electronic Resources
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Locally grown [electronic resource] : portraits of artisanal farms from America's heartland / Anna Blessing.

2024-05-12T16:16:20Z

by Blessing, Anna
Call Number 635.0977 BLE
Publication Date 2012
Summary An exploration of 25 small, sustainability-minded farms throughout the Midwest, told through full-color photographs, interviews with the farmers, and vivid stories of the past, present, and future of the region's local farms and how they're intertwined with the Chicago culinary scene
Format: Electronic Resources
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In the Kitchen with Cleveland's Favorite Chefs [electronic resource] : 35 Fabulous Meals in About an Hour

2024-05-12T16:16:20Z

by Isabella, Maria.
Call Number 641.5977132
Publication Date 2012
Format: Electronic Resources
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Northern Heartland Kitchen [electronic resource].

2024-05-12T16:16:20Z

by Dooley, Beth.
Call Number 641.5977
Publication Date 2011
Summary The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn?t the seasons and their harvests also shape the way we eat?Beth Dooley?s The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region?s chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year?s local rhythms. Recipes are organized by season: fall and winter inspir
Format: Electronic Resources
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The Kentucky Fresh Cookbook.

2024-05-12T16:16:20Z

by Green, Maggie.
Call Number 641.59769
Publication Date 2011
Summary A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year's worth of recipes and menus for everyday meals, holiday events, and special family occasions -- all written with Kentucky flair.
Format: Electronic Resources
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Jamie's American road trip [digital videorecording].

2024-05-12T16:16:20Z

by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2010
Summary "On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format: Other

The Flavors of the Florida Keys.

2024-05-12T16:16:20Z

by Gassenheimer, Linda.
Call Number XX(300328.1)
Publication Date 2010
Summary The sun-drenched Florida Keys are a necklace of islands stretching more than 100 miles west from the tip of the state, where Caribbean, European, and American cultures meet. Linda Gassenheimer, South Florida local and nationally known food writer, has been visiting the Keys for decades and has seen them transform from a sleepy chain of islands to a sophisticated crossroads of culinary traditions. The islands' chefs have an unusually rich bounty of ingredients at hand from the Caribbean's array of seafood and the coconuts, pineapples, tomatoes, citrus and melons grown on the Upper and Middle Keys. In The Flavors of the Florida Keys, Linda Gassenheimer brings this distinctive corner of America to your kitchen with over two hundred recipes that range from the humble (Bahamian Conch Chowder) to the sophisticated (Crab Cakes with Pommery Mustard Sauce). In her quest for the best of the Keys' recipes, Gassenheimer has traveled everywhere from waterfront beach shacks to resort dining rooms. Along the way, she has collected the stories of the men and women behind the recipes--the eccentric artists and writers, the local fishermen, and the bon vivants captured by the magical atmosphere of the Keys. Your dinner companions include chef Doug Shook from the acclaimed Louie's Backyard; Elena Spottswood, a member of one of the original Conch families, who shares her recipe for a perfect Cuban Mojito; and Wolfgang Birk, whose Ocean Bounty serves up an abundance of superlative seafood from the surrounding seas. Travel the Keys with Gassenheimer's book by your side, and discover its hidden treasures and its colorful history; keep a copy stove-side to bring the sunlight and spirit of the Keys to your dining table. It is hard to imagine more informed and entertaining dinner companions than Gassenheimer and the chefs and other characters from the Keys that she will introduce to you.
Format: Electronic Resources
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Eating history [electronic resource] : thirty turning points in the making of American cuisine

2024-05-12T16:16:20Z

by Smith, Andrew F.
Call Number 641.30973
Publication Date 2009
Summary Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
Format: Electronic Resources
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A great American cook : recipes from the home kitchen of one of our most influential chefs / Jonathan Waxman ; with Tom Steele ; foreword by Bobby Flay ; photographs by John Kernick.

2024-05-12T16:16:20Z

by Waxman, Jonathan, 1950-
Call Number 641.5973 WAX
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0714/2007013975.html Publisher description http://www.loc.gov/catdir/enhancements/fy0728/2007013975-d.html

America's best chefs cook with Jeremiah Tower : companion to the PBS television show of the same name, produced by Santa Fe Ventures, Inc. / Jeremiah Tower.

2024-05-12T16:16:20Z

by Tower, Jeremiah.
Call Number 641.5973 TOW
Publication Date 2003
Format: Books
Table of contents Publisher description

The Olives Table : over 160 recipes from the critically accalimed restaurant and home kitchen of Todd English / Todd English and Sally Sampson ; photographs by Carl Tremblay.

2024-05-12T16:16:20Z

by English, Todd
Call Number ARC 641.591822 ENG
Publication Date 1997
Summary In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.
Format: Books

Chef Paul Prudhomme's seasoned America.

2024-05-12T16:16:20Z

by Prudhomme, Paul
Call Number ARC 641.657 PRU
Publication Date 1991
Format: Books

The professional chef's catering recipes/ edited by Jule Wilkinson

2024-05-12T16:16:20Z

by Wilkinson, Jule
Call Number ARC 641.5092 PRO
Publication Date 1971
Format: Books