Slater, Nigel.
Summary: "Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. Eat is a beloved author's homage to those times when "we just want to eat." Pairing a fresh,compact package with the same witty prose and straightforward recipes that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is...
Format: text
Publisher / Publication Date: 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 SLABittman, Mark.
Summary: "Mark Bittman made headlines three years ago when it was revealed that, for the first time, the New York Times opinion page would feature a food writer to help us make sense of the tangled webs of food, health, environment, politics, and culture. As an opinion columnist, Mark has delighted us, enraged us, and inspired us to do more for ourselves and our world with the same no-nonsense style. In...
Format: text
Publisher / Publication Date: Clarkson Potter 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 338 BITGibney, Michael.
Summary: An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life.
Format: text
Publisher / Publication Date: 2014
Sorry, no copies available
Place a hold to request this item.Lebovitz, David.
Summary: "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...
Format: text
Publisher / Publication Date: Random House Inc 2014
Sorry, no copies available
Place a hold to request this item.Yonan, Joe.
Summary: "A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself. An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making...
Format: text
Publisher / Publication Date: Ten Speed Press 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.65 YONWong, Tama Matsuoka.
Summary: "Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical,...
Format: text
Publisher / Publication Date: Clarkson Potter 2012
Copies Available at Peninsula
1 available in Adult, Call number: 581.6 WONCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 581.632 WONShelasky, Alyssa.
Summary: "Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen. Three months after dating her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded...
Format: text
Publisher / Publication Date: Three Rivers Press 2012
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1 available in Adult Non-fiction, Call number: 641.5092 SHEFromartz, Samuel.
Summary: " An irresistible account of bread, bread baking, and one home baker's journey to master his craft. In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette-which later beat out professional bakeries to win the "Best Baguette of D.C."-but his knowledge of bread, from...
Format: text
Publisher / Publication Date: Viking 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3 FROAftel, Mandy.
Summary: "The "Alice Waters of American natural perfume" (indieperfume.com) celebrates our most potent sense, through five rock stars of the fragrant world. Mandy Aftel is widely acclaimed as a trailblazer in natural perfumery. Over two decades of sourcing the finest aromatic ingredients from all over the world and creating artisanal fragrances, she has been an evangelist for the transformative power...
Format: text
Publisher / Publication Date: Riverhead Books 2014
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1 available in Adult Non-fiction, Call number: 615.3 AFTSummary: "If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers,...
Format: text
Publisher / Publication Date: Coach House Books 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.815 WHAHarrison, Jim.
Summary: Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others, from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperc?us and...
Format: sound recording-nonmusical
Publisher / Publication Date: 2017
Copies Available at Woodmere
2 available in Audiobook on MP3 CD, Call number: MP3CD 641.5092 HARMartin, Daniella.
Summary: " Edible offers a fascinating look into the world of entomophagy and how eating bugs may save the planet. Martin takes readers to the front lines of the next big trend in the global food movement. She argues that bugs have long been an important part of indigenous diets and cuisines around the world, and that insects are an efficient and sustainable food source. Daniella travels to Thailand...
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3 MARSchenker, Jesse.
Summary: "Part Kitchen Confidential part Breaking Bad, a culinary memoir exploring the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine"--
Format: text
Publisher / Publication Date: Dey Street Books 2014