The Classic Hoosier Cookbook

Celebrate the heritage of Indiana with this bountiful compendium of almost 1,200 recipes from the Hoosier State, plus history, farm wisdom, and folklore. Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mout…

El pan que como

Un cocido es el punto de partida de un bellísimo libro sobre la comida, la vida cotidiana, los recuerdos y la literatura. «Voy a comer.» Con esta escueta frase arranca este libro sobre la comida. Sobre la comida y la vida, la comida y los recuerdos, la comida y la literatura. No es esta una narración sobre alta gastronomía, ni contiene recetas elaboradísimas y rebuscadas, ni habla de che…

ZahavA World of Israeli Cooking

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the  New York Times, Bon Appétit, ("an utter and total revelation"), and…

The Flexitarian TableInspired, Flexible Meals for Vegetarians, Meat Lovers, a…

Now inebook for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award. Today, more people than ever before are choosing to eat sustainably,electing to havevegetarian mealsmuch of the time butsometimes small amounts of fish, chicken, and, more rarely, red meat. Theyre known as flexitarians, a c…

Paddy DrinksThe World of Modern Irish Whiskey Cocktails

A collection of Irish whiskey recipes from the acclaimed Dead Rabbit in New York City The folks behind the world-renowned, award-winning Irish pub, Dead Rabbit, know a thing or two about whiskey, and about making great whiskey cocktails. To start, you need to understand the flavors of whiskey, which means going to the very beginning—at the distillery. With an illustrated guide of the sta…

North Carolina Craft Beer & Breweries

Boasting more craft breweries than any other state in the South, North Carolina is the state of Southern beer. In 2012, Erik Lars Myers wrote North Carolina Craft Beer & Breweries, which profiled 45 breweries. Since then, the number of breweries has more than tripled to over 140 and is still growing. Now, Myers and his wife, Sarah H. Ficke, have produced an expanded and updated second edition. …

Guida letteraria del gustoPagine enogastronomiche dai più grandi scrittori d…

"Lo scrittore che non parla mai di appetito, di fame, di cibo, di cuochi, di pranzi mi ispira diffidenza, come se mancasse di qualcosa di essenziale". (Aldo Buzzi) Il cibo è storia. Anzi, il cibo è la storia dei popoli. Esso riflette gli usi e il carattere di un'epoca: per questo non è mai estraneo alla letteratura. Il cibo è simbolo, carico di significati mistici di cui tante religioni son…

No Man Is An Island

Jean-Marie Monfort Hébert Georges Fils "TiGeorges" Laguerre died at birth. But anyone who knows the gregarious, polylingual chef and restaurant owner realizes that it takes more than something like dying to keep this charismatic man down. Laguerre was revived, and in the decades since, has lived life to the fullest. His new memoir is a recipe for real talk and a hearty blend of food, family, a…

Bourbon Is My Comfort Food

Edition

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ISBN/ISSN

9780813186917

Collation

1 online resource (288 pages)

Series Title

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Call Number

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BakelandNordic Treats Inspired by Nature

A quirky, beautifully photographed collection of delicious and creative Nordic baking recipes inspired by nature. From the Danish concept of hygge (or coziness) to the Swedish fika (or coffee break), when it comes to enjoying the good things in life, the Nordic countries tend to know best. And dessert, Bakeland reveals, is no exception. Written by Marit Hovland, the Norse graphic designer, ba…