Search:

Results 71 to 80 of 106 | « previous |

What I ate in one year : (and related thoughts) / by Tucci, Stanley,author.;
"Sharing food is one of the purest human acts." Food has always been an integral part of Stanley Tucci's life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between rehearsals and costume fittings, to homemade pizza eaten with his children before bedtime. Now, in 'What I Ate in One Year', Tucci records twelve months of eating--in restaurants and kitchens, on film sets and press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouthwateringly memorable, to the comfortingly domestic, to the infuriatingly inedible, the meals memorialized in this diary are a prism for him to reflect on the ways his life and his family are constantly evolving. Through food, he marks--and mourns--the passing of time and the loss of loved ones, and prepares himself for what is to come. Whether it's canard à la orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbecued at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and add emotional richness to his days. 'What I Ate in One Year' is a funny, poignant, heartfelt, and deeply satisfying serving of memories and meals and an irresistible celebration of the profound role that food plays in all our lives.
Subjects: Biographies.; Cookbooks.; Recipes.; Autobiographies.; Personal narratives.; Tucci, Stanley; Actors; Cooking; Food writers; Food;
Available copies: 1 / Total copies: 1
unAPI

My Mexican kitchen : 100 recipes rich with tradition, flavor, and spice / by Longoria, Eva,1975-author.; Baumann, Thea,author.; Armendariz, Matt,photographer.;
A celebration of Mexican ingredients and traditions -- plus 100 favorite recipes -- from Eva Longoria. While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa's Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Eva's genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.
Subjects: Cookbooks.; Recipes.; Cooking, Mexican.;
Available copies: 1 / Total copies: 1
unAPI

Lemongrass and lime : Southeast Asian cooking at home / by Cohen, Leah(Chef),author.; Banyas, Stephanie,author.;
"Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York. Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the "controlled chaos" of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia Shanghai (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel"--
Subjects: Cookbooks.; Recipes.; Cooking, Southeast Asian.;
Available copies: 0 / Total copies: 1
unAPI

The living well without lectins cookbook : 125 lectin-free recipes for optimum gut health, losing weight, and feeling great / by Curici, Claudia,author.;
"The living well without lectins cookbook is the first cookbook entirely devoted to today's most popular gut-health diet"--
Subjects: Cookbooks.; Recipes.; Gastrointestinal system; Cooking (Natural foods); Plant lectins.;
Available copies: 1 / Total copies: 1
unAPI

It's a Love Story [electronic resource] : by Monaghan, Annabel.aut; CloudLibrary;
“Poignant, funny, and bingeable, Annabel Monaghan writes five star reads.” —Abby Jimenez From the USA Today bestselling author of Nora Goes Off Script, a novel about a former adolescent TV actress-turned-Hollywood producer whose “fake it till you make it” mantra sets her on a crash course with her past, forcing her to spend a week on Long Island with the last man she thinks might make her believe in love. Love is a lie. Laughter is the only truth. Jane Jackson spent her adolescence as "Poor Janey Jakes," the barbecue-sauce-in-her-braces punch line on America's fifth-favorite sitcom. Now she’s trying to be taken seriously as a Hollywood studio executive by embracing a new mantra: Fake it till you make it. Except she might have faked it too far. Desperate to get her first project greenlit and riled up by pompous cinematographer and one-time crush Dan Finnegan, she claimed that she could get mega popstar Jack Quinlan to write a song for the movie. Jack may have been her first kiss—and greatest source of shame—but she hasn’t spoken to him in twenty years. Now Jane must turn to the last man she’d ever want to owe: Dan Finnegan. Because Jack is playing a festival in Dan’s hometown, and Dan has an in. A week in close quarters with Dan as she faces down her past is Jane's idea of hell, but he just might surprise her. While covering up her lie, can they find something true?
Subjects: Electronic books.; Contemporary; Romantic Comedy; Contemporary Women;
© 2025., Penguin Publishing Group,
unAPI

Dinner with King Tut : how rogue archaeologists are re-creating the sights, sounds, smells, and tastes of lost civilizations / by Kean, Sam,author.;
Includes bibliographical references and index."Whether it's the mighty pyramids of Egypt or the majestic temples of Mexico, we have a good idea of what the past looked like. But what about our other senses: The tang of Roman fish sauce and the springy crust of Egyptian sourdough? The boom of medieval cannons and the clash of Viking swords? The frenzied plays of an Aztec ballgame ... and the chilling reality that the losers might also lose their lives? History often neglects the tastes, textures, sounds, and smells that were an intimate part of our ancestors' lives, but a new generation of researchers is resurrecting those hidden details, pioneering an exciting new discipline called experimental archaeology. These are scientists gone rogue: They make human mummies. They investigate the unsolved murders of ancient bog bodies. They carve primitive spears and go hunting, then knap their own obsidian blades to skin the game. They build perilous boats and plunge out onto the open sea -- all in the name of experiencing history as it was, with all its dangers, disappointments, and unexpected delights. Beloved author Sam Kean joins these experimental archaeologists on their adventures across the globe, from the Andes to the South Seas. He fires medieval catapults, tries his hand at ancient surgery and tattooing, builds Roman-style roads -- and, in novelistic interludes, spins gripping tales about the lives of our ancestors with vivid imagination and his signature meticulous research"--
Subjects: Archaeology; Experimental archaeology.; Senses and sensation.;
Available copies: 1 / Total copies: 1
unAPI

Custodians of wonder : ancient customs, profound traditions, and the last people keeping them alive / by Stein, Eliot,author.;
Includes bibliographical references and index."A vivid look at the ten key people who are maintaining some of the world's oldest and rarest cultural traditions. Eliot Stein has traveled the globe in search of remarkable people who are preserving some of our rarest cultural rites. In Custodians of Wonder: Ancient Customs, Profound Traditions, and the Last People Keeping Them Alive, Stein introduces readers to a man saving the secret ingredient in Japan's 700-year-old original soy sauce recipe. In Italy, he learns how to make the world's rarest pasta from one of the only women alive who knows how to make it. And in India, he discovers a family rumored to make a mysterious metal mirror believed to reveal your truest self. From shadowing Scandinavia's last night watchman to meeting a 27th-generation West African griot to seeking out Cuba's last official cigar factory "readers" more than a century after they spearheaded the fight for Cuban independence, Stein uncovers an almost lost world. Climbing through Peru's southern highlands, he encounters the last Inca bridge master who rebuilds a grass-woven bridge from the fabled Inca Road System. He befriends a British beekeeper who maintains a touching custom of "telling the bees" important news of the day and crunches through a German forest to find the official mailman of the only tree in the world with its own address -- to which countless people all over the world have written in hopes of finding love. These are just some of the last people on Earth still in touch with quickly vanishing rites. Let Eliot Stein introduce you to all of them"--
Subjects: Cultural property; Manners and customs.; Rites and ceremonies.;
Available copies: 1 / Total copies: 1
unAPI

That noodle life : soulful, savory, spicy, slurpy / by Le, Mike,author,photographer.; Le, Stephanie,author.;
"Oh, noodles! You're so much fun. You're so beloved! All your magical shapes, flavors, and textures. But no one obsesses over you quite like Mike Le and Stephanie Le, the-husband-and-wife team who are superstars in the food blog world. Their humbly named iamafoodblog boasts 186,000 followers on Instagram and receives 500,000 page views each month-and in it they profess their undying love for noodles in the most delicious, clever, and visually striking ways. That Noodle Life is their 75-recipe celebration of the myriad pleasures of noodles. And let's just say it goes way beyond spaghetti and ramen. Inspired by the noodle-and macaroni-crazed cuisines of Asia, Italy, and the global melting pot, they dish up high-impact, soulful, slurpable flavor with minimal fuss. Gorgeous full-color photographs of every dish enhance the lively and sophisticated spreads. Dig into comfort noodles: Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles: Flash-Fried Ribeye with Crispy Chow Mein and Stay in Tonight Sesame Chili Oil Noodles-faster than takeout and far better. Sexy Date Night Noodles: Double Lobster Chitarra, Miso Clam Linguine, Bone Marrow and Beef Brisket Pho. And how to upgrade instant noodles to make them shine, recipes for making noodles from scratch, notes on essential ingredients, and noodle etiquette, including how to use a ramen vending machine in Japan. Plus, who wouldn't want to participate in the Lasagna Bracket Competition?"--
Subjects: Cookbooks.; Recipes.; Cooking (Pasta); Noodles.;
Available copies: 1 / Total copies: 1
unAPI

PlantYou : scrappy cooking : 140+ plant-based zero-waste recipes that are good for you, your wallet, and the planet / by Bodrug, Carleigh,author.;
"PlantYou laid the foundation for eating a healthy and simple whole food, plant-based diet. PlantYou Scrappy Cooking takes this one step further. As people are looking more and more to reducing meat consumption as a way to curb environmental impact, the need for easy, delicious recipes only grows. Add to that equation Carleigh Bodrug's emphasis on reducing food waste, and you have the recipe for a delicious and ridiculously easy way to make tater tots from broccoli stalks, turn banana peels into plant-based bacon, and use every bit of your food for amazing meals. With sections on how to stop wasting food (and money), outfitting your kitchen, as well as "Got This? Make That!" pantry sweeps and Kitchen Raid recipes (where you can cross-reference just about any vegetable, grain or bean going bad in your fridge or pantry and find a recipe to use it in), Scrappy Cooking is a go-to for anyone who wants to eat the diet that's healthiest for you, your wallet, the animals, and the planet. Includes recipes for: The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Cauliflower Wedges With Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn', Use Up Your Cabbage Dumplings, Loaded Tortilla Bowls, Sheet Pan Tacos With Carrot Top Chimichurri, Lord of the Fries, Rebel "Ribs", Veggie Masala Burgers, Palak "Paneer", Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, The Knead for Flatbread, It's a (Flax) Wrap, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks ... and more!"--
Subjects: Cookbooks.; Recipes.; Cooking (Leftovers); Food waste; Vegan cooking.; Waste minimization.;
Available copies: 0 / Total copies: 1
unAPI

Dinner illustrated : 175 meals ready in 1 hour or less / by America's Test Kitchen (Firm),editor.;
"This innovative cookbook from America's most trusted test kitchen is your new answer to the question, "what's for dinner?" Open to any page for everything you need to cook a complete meal that your family will love, including step-by-step photos for every recipe. Dinner Illustrated is a modern approach to weeknight meals, with a revolutionary layout that makes it easy to open to any page and jump right into making one of our simple, globally inspired dinners. Each recipe appears as a fully illustrated roadmap to producing fantastic, fresh meals (salad and sides included) in an hour or less. No advance prep required; just gather your ingredients, pick up your knife, and follow along with the step-by-step photos until dinner is on the table. Side dishes are built right into the recipes. Along the way you'll pick up a helpful technique or two and learn about new ingredients to expand your culinary imagination. You'll become a faster cook, too, since we show you exactly when to prep each ingredient during the cooking process in order to get the work done efficiently (and without burning anything). And a simple approach doesn't mean simple flavors; there are options for all tastes and diets, including recipes like Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad; Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn; Stir-Fried Eggplant with Garlic-Basil Sauce and Rice; Cod in Saffron Broth with Chorizo and Potatoes; and Orecchiette with Broccoli Rabe and White Beans. Nutritional information for every meal is included as well, so you can choose the recipes that best fit your diet and the health needs of your family on a particular night"--
Subjects: Cookbooks.; Dinners and dining.; Quick and easy cooking.;
Available copies: 1 / Total copies: 1
unAPI

Results 71 to 80 of 106 | « previous |