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Why I Cook. by Colicchio, Tom.;
Get an unprecedented look inside the mind and kitchen of Americas top chef in this memoir and cookbook by Tom Colicchio, the multiple-James Beard and Emmy Award-winning chef, restaurateur, and television personality.Library Bound Incorporated
Subjects: COOKING / Essays & Narratives; COOKING / Individual Chefs & Restaurants; COOKING / Media Tie-In;
Available copies: 0 / Total copies: 1
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Kate Aitken's Canadian cook book / by Aitken, Kate May (Scott),1891-1971;
Subjects: Cookery, Canadian;
© c2004., Whitecap,
Available copies: 1 / Total copies: 1
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Cook, eat, repeat : ingredients, recipes and stories / by Lawson, Nigella,1960-author.;
'Cook, Eat, Repeat' is a combination of recipes intertwined with narrative essays about food, all written in Nigella Lawsons engaging and insightful prose. Whether asking what is a recipe? or declaring death to the guilty pleasure, Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.
Subjects: Cookbooks.; Recipes.; Cooking.; Comfort food.;
Available copies: 1 / Total copies: 1
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The Broadview anthology of Victorian poetry and poetic theory / by Collins, Thomas J.,editor.; Rundle, Vivienne,editor.;
Includes bibliographical references and index.
Subjects: Poetry.; English poetry; Poetics.;
Available copies: 1 / Total copies: 1
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Bobby Flay : Chapter One : A Cookbook. by Flay, Bobby.;
This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay's monumental career in one place, for the first time ever. At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families' homes. Bobby Flay: Chapter One captures one hundred of Flay's most important food moments, updated for today's modern home cook andaccompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it's the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers' attention and imaginations. With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce. Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he's just getting started.Library Bound Incorporated
Subjects: COOKING / Courses & Dishes / General; COOKING / Individual Chefs & Restaurants; COOKING / Regional & Ethnic / American / General; HOUSE & HOME / General;
Available copies: 0 / Total copies: 1
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The real food cookbook : traditional dishes for modern cooks / by Planck, Nina,1971-;
"The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina's signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbecue. Learn how Nina stocks her pantry and where she buys real food. Whether you're preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves"--Provided by publisher.
Subjects: Cookbooks.; Cooking.;
Available copies: 0 / Total copies: 1
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Farmhouse vegetables : a vegetable-forward cookbook / by Smith, Michael,1966 October 13-author.;
"From vegetable-forward dishes to full vegetarian meals, eating plants is more than just good for us. We thrive when we eat more vegetables! Inspired by the bounty of his culinary farm, chef Michael Smith shares everything that he has learned about vegetable cookery--ideas, techniques, and recipes--in this stunning cookbook so you can develop your own vegetable cooking style that suites your lifestyle. Whether leaning into eating more vegetables, going meat-free a few days a week, or vegetarian, you'll find unique and flavour-packed recipes where vegetables are always the star. Farmhouse Vegetables features a wide array of unique and approachable recipes, and simple pantry staples, to easily boost your cooking to include more veg from mains, sides, and even drinks and desserts including: Kabocha Squash and Ancho Cider Broth with sage pumpkin seed goat cheese pesto, and spicy roasted chickpeas; Lentil Soup with pea and mint fritters, and lentil sprouts; Soba Noodle Bowl with golden tofu, garden peas, cinnamon basil, and miso carrot broth; Whole Roasted Turnip with cranberry rosemary chutney; Basil Ratatouille and Swiss Chard Wraps with tomato marigold salsa; Potato-Crusted Smoked Salmon Potato Cakes with arugula dill salad and maritime mustard pickles; Potato, Leek, Mushroom, and Chicken Skillet Stew Ice Cream Sandwiches with carrot cake cookies and parsnip ice cream. Through mouthwatering recipes, inspiring essays, and gorgeous food and landscape photography, Michael shares his journey farming, cooking, and the versality and deliciousness of vegetables. You'll find lots of ways to continue enjoying meat (or not) on your terms while making vegetables (and lots of fruits) your first choice in the kitchen."--
Subjects: Cookbooks.; Recipes.; Cooking (Vegetables); Vegetarian cooking.;
Available copies: 1 / Total copies: 1
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Sound of metal [videorecording] / by Ahmed, Riz,1982-actor.; Cooke, Olivia,1993-actor.; Marder, Darius,film director.; Raci, Paul,actor.; Criterion Collection (Firm),publisher.;
Riz Ahmed, Olivia Cooke, Paul Raci.Darius Marder's Academy Award-winning film stars Riz Ahmed in an intense, committed performance as a drummer who loses his hearing and comes to discover deafness not as a disability but as a rich culture and community.Canadian Home Video Rating: 14A.Subtitled for the deaf and hard-of-hearing (SDH).DVD ; wide screen presentation ; Dolby Digital 5.1.
Subjects: Feature films.; Fiction films.; Video recordings for the hearing impaired.; Deafness; Drug addiction; Rock musicians;
For private home use only.
Available copies: 1 / Total copies: 1
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In the shadow of the master : classic tales / by Poe, Edgar Allan,1809-1849.; Connelly, Michael,1956-; Deaver, Jeffery.; Mystery Writers of America.;
Includes bibliographical references.A descent into the maelstrom -- On Edgar Allan Poe / by T. Jefferson Parker -- The cask of Amontillado -- Under the covers with Fortunato and Montresor / by Jan Burke -- The curse of Amontillado / by Lawrence Block -- The black cat -- Pluto's heritage / by P.J. Parrish -- William Wilson -- Identity crisis / by Lisa Scottoline -- Manuscript found in a bottle -- In a strange city : the Poe toaster and me / by Laura Lippman -- The fall of the house of Usher -- Once upon a midnight dreary / by Michael Connelly -- The facts in the case of M. Valdemar -- The Poe effect / by Laurie R. King -- Ligeia -- Poe and me at the movies / by Tess Gerritsen -- The tell-tale heart -- The genius of the tell-tale heart / by Stephen King -- The first time / by Steve Hamilton -- The pit and the pendulum -- The pit, the pendulum, and perfection / by Edward D. Hoch -- The pit and the pendulum at the Palace / by Peter Robinson -- The masque of the red death -- Edgar Allan Poe, Mark Twain, and me / by S.J. Rozan -- The murders in the Rue Morgue -- The quick and the undead / by Nelson DeMille -- The gold-bug -- Imagining Edgar Allan Poe / by Sara Paretsky -- The raven -- Rantin' and ravin' / by Joseph Wambaugh -- A little thought on Poe / by Thomas H. Cook -- The bells -- Poe in G minor / by Jeffrey Deaver -- Excerpt from The narrative of Arthur Gordon Pym -- How I became an Edgar Allan Poe convert / by Sue Grafton.
Subjects: Poe, Edgar Allan, 1809-1849; Poe, Edgar Allan, 1809-1849.; Essays.; Horror tales, American.;
© 2008, c2009., William Morrow,
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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Results 1 to 10 of 12 |