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Make this tonight : recipes to get dinner on the table. by Tastemade (Firm),issuing body.;
"Delicious meals just got easier with 100 all-new recipes for all types of cuisines in the first-ever cookbook from the beloved internet cooking gurus at Tastemade. Tastemade, the internet cooking phenomenon, presents you with 100 recipes designed to answer everyone's daily question: What's for dinner? Make This Tonight is a starter kit meant to empower you to create explosively flavorful dishes that will enrich your time in the kitchen and cultivate your culinary curiosity every day of the week. These are recipes that encourage you to get creative with your meal time and expand your taste buds' horizons, while also staying unintimidating and approachable so that you're empowered to cook for yourself. Make This Tonight is here to take away the stress of dinnertime and to pave the way for attainable, exciting meals"--
Subjects: Cookbooks.; Recipes.; Cooking.; Quick and easy cooking.;
Available copies: 1 / Total copies: 1
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Celestial Banquet [electronic resource] : by Lim, Roselle.aut; CloudLibrary;
Iron Chef meets The Hunger Games in Roselle Lim’s dazzling YA fantasy debut, following a young noodle chef who competes in a cutthroat cooking competition for the gods. “Celestial Banquet is a magical and delectable adventure through a culinary landscape rich in East Asian tradition. It is also a very real look at family, home, and how food ties into both, with an empowered and resilient teen girl at the center. Equal parts action-packed and heartfelt, I cannot wait for readers to devour it.” —Ayesha Curry, Sweet July Books Once every generation, the Major Gods hold a Celestial Banquet, inviting chefs from all over the Continent to prepare mouthwatering fantastical feasts. The winner is awarded the fabled Peaches of Immortality, along with a lifetime of fame and fortune. The losers perish per the whims of the fickle gods. Hot-headed noodle chef Cai enters the competition with dreams of owning her own restaurant and supporting her impoverished Peninsula town. Along with the drunken Minor God Kama, her childhood crush-turned-friend Bo, and dreamy noble Seon, Cai must now compete against the Continent’s finest culinary masters in trials that range from hunting and serving up mystical sea serpents to preparing a magical omurice from the eggs of the legendary Jian bird. Battling impossible odds and inconvenient feelings for both Bo and Seon, Cai is determined to prepare a feast fit for the gods—even if she loses her life. Set in a spectacular world inspired by Chinese and Southeast Asian folklore, Celestial Banquet is an ode to food, home, and family, wrapped in an epic and thrilling adventure.Children/juvenile.
Subjects: Electronic books.; Cooking & Food; Diversity & Multicultural; Legends, Myths, Fables; Asian American;
© 2025., Zando,
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My Paris kitchen : recipes and stories / by Lebovitz, David,author.; Anderson, Ed(Edward Charles),photographer.;
Includes bibliographical references and index."A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris, are incorporating ingredients and techniques from around the world. In My Paris Kitchen, David Lebovitz remasters the French classics, introduces lesser known French fare, and presents 100 recipes using ingredients foraged in the ethnic neighborhoods of Paris. Stories told in David's trademark style describe the quirks, trials, and joys of cooking, shopping, and eating in France, while food and location photographs reveal modern life in Paris"--
Subjects: Cookbooks.; Recipes.; Anecdotes.; Lebovitz, David; Cooking; Cooking; Cooking, French.; Food habits;
Available copies: 0 / Total copies: 1
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Mi cocina : recipes and rapture from my kitchen in México / by Martínez, Rick(Chef),author.; Fuller, Ren,illustrator.;
"An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (a rich pasilla chile sauce made with dried fruits, nuts, and seeds and sweetened with plantain and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya, tomatillo, and a spicy cream sauce) from coastal Baja. He delivers recipes based on his favorite home-tested version of each dish, veering from tradition when inspired-- like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps accessibility in mind when speaking to the availability of ingredients such as chiles, spices, and herbs-he often calls for or talks about what is traditional and provides substitutions and replacements when needed. In addition to the captivating recipes, Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious"--
Subjects: Cookbooks.; Recipes.; Cooking, Mexican.;
Available copies: 1 / Total copies: 1
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Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients / by Frank, Lois Ellen,author.;
Includes bibliographical references and index.Some food historians say that 1491 to 1493 are the years the world began--in terms of food. Prior to 1492, eight plants-corn, beans, squash, chile, tomato, potato, vanilla, and cacao-existed only in the Americas. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history. Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-inspired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page-and plate-with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods.
Subjects: Cookbooks.; Recipes.; Cooking, American; Indigenous peoples; Vegan cooking.; Indigenous cooking.;
Available copies: 1 / Total copies: 1
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The rise and fall of magic wolf / by Taylor, Timothy L.,1963-author.;
"Restaurateur Teo's culinary fame is peaking just as a scandal involving his sous-chef Frankie threatens to destroy everything. Teo's life as a Paris brasserie apprentice is filled with challenges and triumphs, as well as all the regular abuses of slammed commercial kitchens. Still, he rises through the ranks, eventually returning to his hometown of Vancouver to open Rue Veron, a French restaurant that goes on to become a sensation. His second restaurant, Orinoco, is also successful. But on the cusp of opening his third, a news story breaks suggesting that his popular sous chef Frankie is a sexual predator. The media firestorm and subsequent public relations disaster threaten to destroy Teo's empire as well as his own personal life. And when a desperate Frankie tragically takes matters into his own hands, Teo is left to question the consequences of both individual action and people acting in great numbers."--
Subjects: Psychological fiction.; Novels.; Ambition; Interpersonal relations; Restaurateurs; Scandals; Sex scandals;
Available copies: 2 / Total copies: 2
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Crepe factor / by Childs, Laura,author.; Moran, Terrie Farley,author.;
"The holidays are a busy time for scrapbook shop owner Carmela Bertrand--but not so hectic that she doesn't have time to enjoy browsing the booths at the Winter Market with her best friend Ava. The last thing the ladies expect to see is a thrashing man stabbed by a serving fork, dying in front of them. The victim is loathed restaurant critic Martin Lash, who posted his scathing reviews on the Glutton for Punishment website. And the prime suspect is New Orleans restaurateur Quigg Brevard--who was seen giving the critic a tongue-lashing minutes before someone stuck a fork in him. An old flame of Carmela, Quigg asks for her help, which does not please her current beau, Detective Edgar Babcock, to say the least. Before her relationship is the next victim, Carmela needs to find a murderer who had no reservations about punishing the culinary curmudgeon ..."--Provided by publisher.
Subjects: Detective and mystery fiction.; Bertrand, Carmela (Fictitious character); Murder; Scrapbooking; Women detectives;
Available copies: 0 / Total copies: 1
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Celestial Banquet / by Lim, Roselle,author.;
"Once every generation, the Major Gods hold a Celestial Banquet, inviting chefs from all over the Continent to prepare mouthwatering fantastical feasts. The winner is awarded the fabled Peaches of Immortality, along with a lifetime of fame and fortune. The losers perish per the whims of the fickle gods. Hot-headed noodle chef Cai enters the competition with dreams of owning her own restaurant and supporting her impoverished Peninsula town. Along with the drunken Minor God Kama, her childhood crush-turned-friend Bo, and dreamy noble Seon, Cai must now compete against the Continent's finest culinary masters in trials that range from hunting and serving up mystical sea serpents to preparing a magical omurice from the eggs of the legendary Jian bird. Battling impossible odds and inconvenient feelings for both Bo and Seon, Cai is determined to prepare a feast fit for the gods -- even if she loses her life."--
Subjects: Fantasy fiction.; Young adult fiction.; Novels.; Cooking; Animals, Mythical; Contests; Cooking; Gods; Interpersonal relations; Mythical animals; Imaginary creatures; Contests; Gods; Interpersonal relations;
Available copies: 0 / Total copies: 1
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Above the bay of angels : a novel / by Bowen, Rhys,author.;
Isabella Waverly only means to comfort the woman felled on a London street. In her final dying moments, she thrusts a letter into Bella's hand. It's an offer of employment in the kitchens of Buckingham Palace, and everything the budding young chef desperately wants: an escape from the constrictions of her life as a lowly servant. In the stranger's stead, Bella can spread her wings. Arriving as Helen Barton from Yorkshire, she pursues her passion for creating culinary delights, served to the delighted Queen Victoria herself. Best of all, she's been chosen to accompany the queen to Nice. What fortune! Until the threat of blackmail shadows Bella to the Riviera, and a member of the queen's retinue falls ill and dies. Having prepared the royal guest's last meal, Bella is suspected of the poisonous crime. An investigation is sure to follow. Her charade will be over. And her new life will come crashing down--if it doesn't send her to the gallows.
Subjects: Historical fiction.; Victoria, Queen of Great Britain, 1819-1901; Cooks; Extortion;
Available copies: 1 / Total copies: 1
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How to share an egg : a true story of hunger, love, and plenty / by Reichert, Bonny,author.;
Bonny Reichert avoided engaging with her family's Holocaust history until, in midlife, she unexpectedly confronted it while writing an article. Her father's survival in Auschwitz-Birkenau was a backdrop to her upbringing, but a transformative experience in Warsaw -- a perfect bowl of borscht -- sparked a journey to explore her culinary roots. This journey intertwined with her personal life, from her childhood in the restaurant business to the challenges of marriage, motherhood, and her eventual path to becoming a chef. In her memoir How to Share an Egg, Reichert reflects on pivotal life moments through the lens of food. From her baba Sarah's knishes to her father's comforting scrambled eggs, cuisine serves as a symbol of joy, survival, and identity. The book blends poignant stories of scarcity and abundance with her quest for self-discovery, exploring how her personal experiences connect to her family's legacy. It's a moving meditation on heritage, resilience, and the role of food in shaping identity.
Subjects: Biographies.; Autobiographies.; Personal narratives.; Reichert, Bonny.; Cooks; Food;
Available copies: 1 / Total copies: 1
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Results 51 to 60 of 114 | « previous |