Search Results for garlic in the kitchen

Garlic in the kitchen : explore the unique taste of a classic ingredient in 35 tempting recipes / Beverley Jollands.

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by Jollands, Beverley, author.
Call Number 641.6526 JOL
Publication Date 2006
Format: Books

How to cook with onions, shallots, leeks & garlic : everything you need to know about onions, leeks, garlic and shallots, and how to use them in the kitchen with 45 recipes and 300 step-by-step photographs / Brian Glover.

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by Glover, Brian, 1958-
Call Number 641.652 GLO
Publication Date 2010
Format: Books

In Pursuit of Garlic [electronic resource] : An Intimate Look at the Divinely Odorous Bulb

2024-05-05T15:48:39Z

by Primeau, Liz.
Call Number 635.26 PRI
Publication Date 2012
Format: Electronic Resources
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Turkish delights : stunning regional recipes from the Bosphorus to the Black Sea / John Gregory-Smith ; food photography by Martin Poole.

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by Gregory-Smith, John, author.
Call Number 641.594 GRE
Publication Date 2015
Summary In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, it is crammed full of exciting flavours and inspiring ideas.
Format: Books

Ever wondered about potatoes? [digital videorecording].

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Call Number TR DVD 641.6521 EVE
Publication Date 2005
Summary From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the world's most popular vegetable. Globally, we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, the Incas were the first to cultivate them. Potatoes were brought to Europe from South America by 16th century Spanish explorers. Legend has it that the crsip was invented by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough. In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science and a potato ricer to create the perfect mash.
Format: Other

Around the Dining Table : An Asian-Inspired Modern Feast.

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by Zhang, Lace.
Call Number 641.595
Publication Date 2020
Summary Get ready to amp up your creativity in the kitchen but skimp on the fuss. Stuffed with approachable yet fun recipes, Around the Dining Table: An Asian-Inspired Modern Feast is what the modern home cook wants and needs. Think: * Asian slaw with peanut crumble and a tamarind-lime dressing* Smoky chicken soup with blistered grapes and jackfruit seeds* Beef rice noodles with black garlic and black bean gravy* Coconut sugar and milk chocolate cookies ...and other fresh ideas that make use of ingredients in a typical Asian pantry today. Be inspired to experiment in the name of convenience, deliciousness and having fun!.
Format: Electronic Resources
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Family Foraging : A Fun Guide to Gathering and Eating Plants.

2024-05-05T15:48:39Z

by Hamilton, David.
Call Number 581.6320941
Publication Date 2019
Summary Accessible guide to foraging thirty plants, with recipes.
Format: Electronic Resources
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The Cooking of Greece.

2024-05-05T15:48:39Z

by Locricchio, Matthew.
Call Number 641.59495
Publication Date 2012
Format: Electronic Resources
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The Food Lover's Garden : Growing, Cooking, and Eating Well.

2024-05-05T15:48:39Z

by Blackmore, Jenni.
Call Number 635
Publication Date 2017
Summary Foodie meets gardener in this deliciously accessible, easy-to-use guide to growing, cooking, and preserving twenty-some popular, easy-to-grow vegetables and herbs. The Food Lover's Garden takes the budding gardener from planting, growing, and harvesting, to preparation of delicious, nutritious, and affordable meals.
Format: Electronic Resources
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Nopi / Yotam Ottolenghi, Ramael Scully ; with Tara Wigley.

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by Ottolenghi, Yotam, author.
Call Number 641.5956 OTT
Publication Date 2015
Summary Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the Nopi restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
Format: Books

Michael Symon's carnivore / Michael Symon with Douglas Trattner ; photographs by Jennifer May.

2024-05-05T15:48:39Z

by Symon, Michael, 1969-
Call Number 641.66 SYM
Publication Date 2012
Summary "Michael Symon is loved across the country by folks who watch him on Food Network's Iron Chef America, Cooking Channel's Cook Like an Iron Chef, and ABC's much-buzzed The Chew, which debuted in September 2011. Fans adore his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in MICHAEL SYMON'S CARNIVORE, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, MICHAEL SYMON'S CARNIVORE is a rich and informative cookbook for every meat lover"--
Format: Regular print

Moveable feasts : the history, science, and lore of food / by Gregory McNamee.

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by McNamee, Gregory.
Call Number 641.3 MCN
Publication Date 2007
Summary "Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html

The Van Life Cookbook : Delicious Recipes, Simple Techniques and Easy Meal Prep for the Road Trip Lifestyle.

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by Marque, Susan.
Call Number 641.575
Publication Date 2022
Format: Electronic Resources
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Vegan Tacos : Authentic and Inspired Recipes for Mexico's Favorite Street Food.

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by Wyrick, Jason.
Call Number 641.84
Publication Date 2014
Summary Celebrated chef Jason Wyrick showcases the excitement of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments. You'll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico, and the author shows you how to make them all using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, you'll be making tantalizing recipes such as: Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas Tacos with Pintos Borrachos and Vegan Queso Fresco Tacos Dorados with Plantains, Black Beans, and Roasted Garlic Baja Tacos with Lobster Mushrooms Breakfast Tacos with Rajas, Mojo Scramble, and Pintos Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema In these pages, the author shares his passion for tacos with sections on taco culture and history, essential ingredients, anecdotes, and shortcuts that simplify the cooking techniques for the modern kitchen. There is also a chapter of beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; a section on desserts, and how to host a taquiza (taco party). Full color photos.
Format: Electronic Resources
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The wok : recipes and techniques / J. Kenji López-Alt.

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by Lopez-Alt, J. Kenji, author.
Call Number 641.589 LOP
Publication Date 2022
Summary "The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, and more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner"--
Format: Books

The Food Lover's Garden : Growing, Cooking, and Eating Well.

2024-05-05T15:48:39Z

by Blackmore, Jenni.
Call Number 635
Publication Date 2017
Format: Electronic Resources
Click here to view book

Andaza : A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen.

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by Usmani, Sumayya.
Call Number 641.5092
Publication Date 2023
Format: Electronic Resources
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Cooking with the CrunchBros : Casual and Fun Korean- and Japanese-Inspired Recipes from Our Kitchen to Yours.

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by Kim, Jeff and Jordan.
Call Number 641.595
Publication Date 2023
Summary YouTube and TikTok superstars Jeff and Jordan Kim serve up casual, easy-to-make, and incredibly tasty Korean and Japanese treats and meals in Cooking with the CrunchBros.
Format: Electronic Resources
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River Cottage A to Z : our favourite ingredients, & how to cook them / introduction by Hugh Fearnley-Whittingstall ; essays and recipes by Pam Corbin [and 8 others] ; photography by Simon Wheeler ; illustrations by Michael Frith.

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by Fearnley-Whittingstall, Hugh, author.
Call Number 641.563 RIV
Publication Date 2016
Summary 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Format: Books

Alternative Vegan : International Vegan Fare Straight from the Produce Aisle.

2024-05-05T15:48:39Z

by Sarma Weierman, Dino.
Call Number 641.5636
Publication Date 2009
Format: Electronic Resources
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The food of Singapore [electronic resource] : simple street food recipes from the Lion City

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by Wibisono, Djoko.
Call Number 641.595957 WIB
Publication Date 2015
Summary The native cuisines of this diverse society have evolved into a unique and exciting blend, brought to you in this collection of strikingly illustrated dishes. You will also be introduced to the nation's dynamic cultural and culinary traditions. The Food of Singapore presents over 60 easy-to-follow recipes, with descriptions of ingredients and cooking methods, enabling you to reproduce the distinctive flavors of Singapore in your very own kitchen.
Format: Electronic Resources
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Vegetarian Entrees That Won't Leave You Hungry [electronic resource] : Nourishing, Flavorful Main Courses That Fill the Center of the Plate

2024-05-05T15:48:39Z

by Volger, Lukas.
Call Number 641.5636
Publication Date 2011
Format: Electronic Resources
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Use It All : The Cornersmith Guide to a More Sustainable Kitchen.

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by Elliott-Howery, Alex.
Call Number 641.552
Publication Date 2020
Summary A kitchen skills handbook to buy less, waste less, save money and make more with what you've got by the original waste warriors.
Format: Electronic Resources
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The Vinegar Cupboard : An Ancient Ingredient for the Modern Cook.

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by Clutton, Angela.
Call Number 641.62
Publication Date 2019
Format: Electronic Resources
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Cowgirl Creamery Cooks.

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by Conley, Sue.
Call Number 641.673
Publication Date 2013
Format: Electronic Resources
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Tart Love [electronic resource] : Sassy, Savory, and Sweet

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by Herrick, Holly.
Call Number 641.8652
Publication Date 2011
Summary <DIV>Filled with sweet and savory recipes for marvelous little pies, <I>Tart Love </I>is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.</div>
Format: Electronic Resources
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Alternative Vegan : International Vegan Fare Straight from the Produce Aisle.

2024-05-05T15:48:39Z

by Sarma Weierman, Dino.
Call Number 613.262641.5636
Publication Date 2009
Summary Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouth-watering dishes include one-pot meals-such as South-Indian Uppama and Chipotle Garlic Risotto-along with Pakoras, Flautas, Bajji, and Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
Format: Electronic Resources
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Twin Cities Chef's Table [electronic resource] : Extraordinary Recipes from the City of Lakes to the Capital City

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by Meyer, Stephanie.
Call Number 641.59776579
Publication Date 2014
Format: Electronic Resources
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Tropical Island Cooking [electronic resource] : Traditional Recipes, Contemporary Flavors

2024-05-05T15:48:39Z

by Aranas, Jennifer.
Call Number XX(157398.1)
Publication Date 2015
Summary <div>Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as duck adobo, green papaya and jicama salad, salmon kilaw, lamb casoy, and ambrosia shortcakes, alongside traditional favorites such as crispy lumpia egg rolls, hearty paella, pancit noodles and sweet halo-halo sundaes. The ""Basics"" chapter i
Format: Electronic Resources
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Meat.

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by Puharich, Anthony.
Call Number 641.36
Publication Date 2018
Summary WHAT YOU NEED TO KNOW BEFORE SELECTING, BUYING AND COOKING MEAT.
Format: Electronic Resources
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Kitchen Mojo : 120 + Easy Recipes to Sink Your Teeth Into.

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by Mercurio, Paul.
Call Number 641.5
Publication Date 2016
Summary Don't be afraid to cook this! 120+ easy, mouth-watering recipes to bring out your inner cook.
Format: Electronic Resources
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Flat Out Delicious : Your Definitive Guide to Saskatchewan's Food Artisans.

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by Sharp, Jenn.
Call Number 641.013097124
Publication Date 2020
Format: Electronic Resources
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Cooking for the Senses : Vegan Neurogastronomy.

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by Rhind, Jennifer, author.
Call Number 641.5636 RHI
Publication Date 2018
Summary Presenting a new way of looking at food and flavour, this recipe book explains how the palate works and explores the senses to help you maximise flavour in your kitchen. Beautifully packaged, this first book on neurogastronomy for the home cook includes over 100 vegan recipes.
Format: Electronic Resources
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Recipes for a Lifetime of Beautiful Cooking.

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by Alvarez, Danielle.
Call Number 641.5
Publication Date 2023
Format: Electronic Resources
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Grow What You Eat, Eat What You Grow : The Green Mans Guide to Living & Eating Sustainably All Year Round.

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by Shore, Randy.
Call Number 641.564
Publication Date 2014
Summary A book of recipes and gardening tips for living and eating sustainably and responsibly all year round.
Format: Electronic Resources
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More Than Meatballs : From Arancini to Zucchini Fritters and Everything in Between.

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by Jordan, Michele Anna.
Call Number 641.362
Publication Date 2014
Summary More than fifty recipes that celebrate the versatility of meatballs, fritters, and other bite-sized rounds of deliciousness! "I love meatballs!" people say around the world. Round morsels of bite-sized savory foods--meat, poultry, fish, grains, and vegetables--have never been more popular. In Turkey alone, there are more than 150 traditional recipes for meatballs. It's nearly impossible to get a seat in New York City's Meatball Shop, and food trucks that feature an enormous array of meatballs are popping up all over the United States and beyond. More Than Meatballs offers dozens of recipes, from classic Italian polpetti and French boule de viande to Spanish and Mexican albondigas, Moroccan merguez meatballs, Sicilian arancini (stuffed risotto balls), and carrot fritters. A final chapter features meatballs in traditional and contemporary contexts, with soups, salads, tacos, sandwiches, and, of course, spaghetti. In addition, the book offers natural options for gluten-free meatballs and practical suggestions for making your kitchen meatball friendly. Highlights of the recipes include: Roasted Garlic Meatballs Fresh Herb Meatballs with Fried Padrons & Aioli Lamb & Chard Caillettes Carrot Fritters Dirty Rice Boulettes with the Devil's Mustard Sauce Chef John Ash's Chicken & Shrimp Meatball Soup And many more! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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My Barcelona Kitchen.

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by Ruggles, Sophie.
Call Number 641.594672
Publication Date 2014
Summary Australian-born Sophie Ruggles brings to life this vibrant city with her colourful collection of recipes, stories and images.
Format: Electronic Resources
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Eating Out - By Staying In : A Culinary Canter Through The Cuisines of Twelve Countries.

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by Taylor, Keith.
Call Number 641.59939999999995
Publication Date 2014
Summary This entertaining and humourous book is laid out in twelve country chapters - each chapter detailing recipes and suggesting menus, from that country, thus effectively giving you a choice of twelve ethnic restaurants to imitate. The countries are: Great Britain, France, Italy, Spain, Morocco, Greece, Turkey, Goa, India, Thailand, China and North America. Within each chapter are detailed recipes using that country's local ingredients, allowing the choice to construct a one, two or three course ethnic meal - Firstly a soup and starter, then a choice between fish or shellfish in a seafood section. For the main course choice recipes are provided using the following as their dominant ingredient: Beef, Lamb, and Pork (where permitted) Chicken, Game, Offal and a Veggie option. Finally a pudding recipe is offered. Penned by a retired grumpy Old Man as a guide for fellow harassed males allowing them to transport and manufacture their favorite cuisine to their own dining room - instead of...
Format: Electronic Resources
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More of America's Most Wanted Recipes.

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by Douglas, Ron.
Call Number 641
Publication Date 2010
Format: Electronic Resources
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Garfield...Recipes with Cattitude! : Over 230 scrumptious, quick & easy recipes for Garfield's favorite foods...lasagna, pizza and much more!.

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by Patch, Gooseberry.
Call Number 641.5973
Publication Date 2014
Summary Busy cooks and comic strip fans alike will be delighted by Garfield...Recipes with Cattitude!, the newest title from best-selling cookbook publisher, Gooseberry Patch. Packed with over 230 purrfectly delicious, easy-to-make recipes, this cookbook features tons of cartoon fun with Garfield, the world's most famous fat cat. Whether it's breakfast, lunch or dinner, snacks or dessert, readers are sure to find something for everyone in this entertaining cookbook.
Format: Electronic Resources
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Cook Once Dinner Fix : Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast.

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by Garcia, Cassy Joy.
Call Number 641.55
Publication Date 2021
Format: Electronic Resources
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Diabetes Meal Planning and Nutrition for Dummies.

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by Poole, Simon.
Call Number 641.56314
Publication Date 2023
Format: Electronic Resources
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Australian Fish and Seafood Cookbook : The Ultimate Kitchen Companion.

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by Huckstep, Anthony.
Call Number 641.6920994
Publication Date 2016
Summary The definitive guide to cooking great fish.
Format: Electronic Resources
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Umami : Unlocking the Secrets of the Fifth Taste.

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by G., Ole.
Call Number 641.5
Publication Date 2014
Summary In the West, we have identified only four basic tastessour, sweet, salty, and bitterthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Format: Electronic Resources
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Vegetable Literacy : Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [a Cookbook].

2024-05-05T15:48:39Z

by Madison, Deborah.
Call Number 641.65
Publication Date 2013
Summary In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Format: Electronic Resources
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The Nourished Kitchen : Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas.

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by McGruther, Jennifer.
Call Number 641.302
Publication Date 2014
Summary A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the traditional foods philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.       The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves.      Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut  and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you're eating and how it was produced.      In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer's experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.     The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods,  but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you're already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
Format: Electronic Resources
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