Catalog Search Results
Author
Language
English
Formats
Description
This collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area's farms and the lake's daily catch. Recipes include Helen Suchy's Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago's HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana,...
Author
Pub. Date
2013.
Language
English
Formats
Description
"Good, honest, tasty food cooked up in a cast-iron pan or a Dutch oven . . . as easily prepared in a home kitchen as they are rustled up at a campsite." —Edible Phoenix
With a motto of, "We have more fun than anyone," Sisters on the Fly member Irene Rawlings introduces readers to the culinary comfort of cooking with cast iron inside Cast-Iron Cooking with Sisters on the Fly. Harkening back to the days of car travel before...
With a motto of, "We have more fun than anyone," Sisters on the Fly member Irene Rawlings introduces readers to the culinary comfort of cooking with cast iron inside Cast-Iron Cooking with Sisters on the Fly. Harkening back to the days of car travel before...
Author
Language
English
Formats
Description
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder...
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder...
Author
Language
English
Formats
Description
Following up on Burma, her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make, and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish...
Author
Language
English
Formats
Description
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.
In this gorgeously photographed...
Author
Language
English
Formats
Description
The charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family. Hemingway called Paris "a moveable feast"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved...
Author
Language
English
Formats
Description
Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.
Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region’s best restaurants.
Swing down
...Author
Language
English
Formats
Description
Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails.
Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the...
Author
Language
English
Formats
Description
"From humankind's earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas. In this richly illustrated volume, Eleanor Forduses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices--from cardamom to cinnamon,...
Author
Language
English
Formats
Description
The Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The wages weren't the only draw--the program also threw in three square meals a day served in the camp mess hall. The Civilian Conservation Corps Cookbook features the recipes that sustained not only the CCC during the Great Depression but...
Author
Language
English
Formats
Description
Celebrated journalist R. W. ("Johnny") Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthropologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and intensely knowledgeable about his subjects. Far Flung and Well Fed is the best of legendary Times reporter Apple's...
Author
Language
English
Formats
Description
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world's best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it's the marriage of an irresistible subject with the perfect writer, Mimi Sheraton-award-winning cookbook author, grande dame of...
Author
Language
English
Formats
Description
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD
A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet,...
Author
Language
English
Formats
Description
"An eye-opening and soul-nourishing journey through Chinese food around the world. From Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces. They are an insight into time, history, and...
Author
Language
English
Formats
Description
"Feels Like Home is a love letter to Ronstadt's Mexican American roots. It tells of her coming of age in the world between Tucson and the Rio Sonora region of northern Mexico, presented through stories, photographs, and recipes."--
Ronstadt effortlessly evokes the magical panorama of the high desert, offering a personal tour of the place where she came of age. Braiding together her recollections of people and their passions in a region little understood...
Author
Language
English
Formats
Description
Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends-from the tried-and-true locales to even a few joints outside of the traditional barbecue belt.
Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience....
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request