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Food & Nutrition
300 Sandwiches by "Honey, you are 300 sandwiches away from an engagement ring." When New York Post writer Stephanie Smith made a turkey and Swiss on white bread for her boyfriend, Eric (aka E), he took one bite and uttered those now-famous words. While her beau's declaration initially seemed unusual, even antiquated, Stephanie accepted the challenge and got to work. Little did she know she was about to cook up the sexiest and most controversial love story of her generation. 300 Sandwiches is the story of Stephanie and E's epic journey of bread and betrothal, with a whole loaf of recipes to boot. For Stephanie, a novice in the kitchen, making a sandwich--or even 300--for E wasn't just about getting a ring; it was her way of saying "I love you" while gaining confidence as a chef. It was about how many breakfast sandwiches they could eat together on future Sunday mornings, how many s'mores might follow family snowboarding trips, how many silly fights would end in makeup sandwiches. Suddenly, she saw a lifetime of happiness between those two slices of bread. Not everyone agreed. The media dubbed E "the Internet's Worst Boyfriend"; bloggers attacked the loving couple for setting back the cause of women's rights; opinions about their romance echoed from as far away as Japan. Soon, Stephanie found her cooking and her relationship under the harsh glare of the spotlight. From culinary twists on peanut butter and jelly to "Not Your Mother's Roast Beef" spicy French Dip to Chicken and Waffle BLTs, Stephanie shares the creations--including wraps, burritos, paninis, and burgers--that ultimately sated E's palate and won his heart. Part recipe book, part girl-meets-boy memoir, 300 Sandwiches teaches us that true love always wins out--one delicious bite at a time.
Call Number: TX818 .S628 2015 (Print Resource)
Publication Date: 2015-05-19
The Aleppo Cookbook by It is hardly surprising that Aleppo, one of the world's oldest continuously inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, which passed through Central Asia and Mesopotamia, Aleppo was a food capital long before Paris, Rome, or New York. Its diverse communities of Arabs, Kurds, Armenians, Circassians, and others contributed to its culinary traditions and produced a vast selection of different types of dishes--and no less than 20 kinds of kibbeh recipes. Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread. Divided into 15 chapters (Basic Recipes, Appetizers and Mezze, Soups, Salads and Accompaniments, Grains, Fish, Poultry, Meat, Kibbeh, Stuffed Dishes, Vegetables, Stews, Bread, Desserts and Sweets, Pickles and Preserves, and Beverages), traditional cooking and preservation methods go hand-in-hand with modern combinations of flavors and today's desire for healthful and natural meals. Wonderful full-color photography of the food, people, and markets of Aleppo make this a stunning cookbook, a great gift for food lovers, and a fitting tribute to a beautiful city and the suffering its people have endured.
Call Number: TX725.S9 M38 2017 (Print Resource)
Publication Date: 2016-10-15
Amá: A Modern Tex-Mex Kitchen by An Eating the West Award Finalist 2020 Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen. Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails--home cooks will learn how to make them all. * Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno * Organized into chapters by type of food--including breakfast, vegetables, main courses, desserts, and a super nacho party--so it's easy to find your go-to recipe for any occasion * Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring. Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook. Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama's Guacamole, Blueberry Cobbler, and so many more. This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill. Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles-based food and lifestyle photographer.
Call Number: Coleccion Tloque Nahuaque TX715.2.S69 C42 2019 (Print Resource)
Publication Date: 2019-10-01
Anti-Diet by Reclaim your time, money, health, and happiness from our toxic diet culture with groundbreaking strategies from a registered dietitian, journalist, and host of the "Food Psych" podcast. 68 percent of Americans have dieted at some point in their lives. But upwards of 90% of people who intentionally lose weight gain it back within five years. And as many as 66% of people who embark on weight-loss efforts end up gaining more weight than they lost. If dieting is so clearly ineffective, why are we so obsessed with it? The culprit is diet culture, a system of beliefs that equates thinness to health and moral virtue, promotes weight loss as a means of attaining higher status, and demonizes certain ways of eating while elevating others. It's sexist, racist, and classist, yet this way of thinking about food and bodies is so embedded in the fabric of our society that it can be hard to recognize. It masquerades as health, wellness, and fitness, and for some, it is all-consuming. In Anti-Diet, Christy Harrison takes on diet culture and the multi-billion-dollar industries that profit from it, exposing all the ways it robs people of their time, money, health, and happiness. It will turn what you think you know about health and wellness upside down, as Harrison explores the history of diet culture, how it's infiltrated the health and wellness world, how to recognize it in all its sneaky forms, and how letting go of efforts to lose weight or eat "perfectly" actually helps to improve people's health -- no matter their size. Drawing on scientific research, personal experience, and stories from patients and colleagues, Anti-Diet provides a radical alternative to diet culture, and helps readers reclaim their bodies, minds, and lives so they can focus on the things that truly matter.
Call Number: RC569.5.B65 H37 2019 (Print Resource)
Publication Date: 2019-12-24
The Art of Cooking: the First Modern Cookery Book by Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Call Number: (Electronic Resource)
Publication Date: 2005-01-03
The Art of Eating Cookbook: Essential Recipes from the First 25 Years by From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years?from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Call Number: (Electronic Resource)
Publication Date: 2011-10-11
The Art of Eating Through the Zombie Apocalypse by Just because the undead's taste buds are atrophying doesn't mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No--it's your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
Call Number: PN6231.Z65 W55 2014 (Print Resource)
Publication Date: 2014-10-28
The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Just because the undead’s taste buds are atrophying doesn’t mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you’ve been running from all day. You hear a gurgling sound. Is it the undead? No--it’s your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers’ market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It’s Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
Call Number: (Electronic Resource)
Publication Date: 2014-10-28
B. Smith Cooks Southern-Style by Barbara Smith, the famed fashion model who was the first African American to appear on the cover ofMademoisellemagazine, went on to build an empire that includes television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware.Called "one of the most formidable rivals of Martha Stewart" byThe Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant, easy style that is all her own.WithB. Smith Cooks Southern-Style, Barbara focuses solely on the food -- no table settings, no party plans -- and gives readers more than 200 recipes and tales from her incomparable career. Readers and cooks will be surprised: for a skinny girl, she knows her way around cornbread, fritters, and pain perdu.She also knows and passes on lots of tips and strategies for bringing down the calorie count without losing flavor.From Cajun and Creole to Soul Food and beyond -- including some of the many ways to use smoked pig -- Barbara treats the home cook to a mouthwatering tour of Southern cuisine. Crave the classic Southern white meat? Barbara gives Catfish Fingers a tweak with a Guinness-flavored tartar sauce. Many iconic dishes of the American South are here -- Frogmore Stew, Jambalaya, Kentucky Burgoo, and Étouffée, along with updated versions of old favorites such as Vegetarian Étouffée, Chocolate Chip Dessert Sliders, and Bananas Foster converted into a sundae. Barbara even gives up the recipe for Swamp Thang, a riff on favorite Southern flavors and a perennial selection at her restaurants.AsThe New York Times Magazinenoted, "B. Smith's goal is to get you looking good and having fun." And with dishes such as Root Beer Barbecued Pulled Pork, Collard Greens Slaw, and Coconut-Pecan Cupcakes, how could you not have fun?
Call Number: TX715.2.S68 S577 2009 (Print Resource)
Publication Date: 2009-11-03
The Beer Cheese Book by The ingredients are simple -- beer, cheese, and spices -- and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.
Call Number: (Electronic Resource)
Publication Date: 2017-10-27
Building a Meal: From Molecular Gastronomy to Culinary Constructivism by An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse& mdash;he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation."
Call Number: TX651 .T36813 2009 (Print Resource)
Publication Date: 2009-01-01
Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity by Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat -- usually smoked -- from at least one "bird of the air," at least one "beast of the field," and as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Call Number: (Electronic Resource)
Publication Date: 2017-06-23
Cardamom and Lime: Recipes from the Arabian Gulf by This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.
Call Number: TX725.A7 A44 2011 (Print Resource)
Publication Date: 2011-03-18
The Classic Hoosier Cookbook by 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 mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
Call Number: (Electronic Resource)
Publication Date: 2018-04-15
Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Finalist, International Association of Culinary Professionals Cookbook Awards in the Literary or Historical Food Writing CategoryWhen her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South.The stories center on the women in Diaz?s family who have used food to nourish and care for one another. When her mother?newly single and with two young daughters?took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island?s flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors.Inspired by her grandmother?s 1962 copy of Cocina Criolla?the Puerto Rican equivalent of the Joy of Cooking?Coconuts and Collards celebrates traditional recipes while fusing them with Diaz?s own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The funche recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The pinchos de pollo?chicken skewers?feature guava BBQ sauce, which doubles as the sauce for adobo-coated ribs. The pastelón is shepherd?s pie . . . with sweet plantains. And the quingombo recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic sofritoDiaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the chayotes rellenos (stuffed squash), she suggests replacing the picadillo (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for yucca and yautía--root vegetables typically paired with a meat to make sancocho. Diaz?s version of this hearty stew features chicken and lean pork.And because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for besitos de coco (coconut kisses), rum cake, sofrito bloody marys, and anticuado, an old-fashioned made with rum. With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.
Call Number: TX716.P8 D525 2018 (Print Resource)
Publication Date: 2018-03-20
Cooking for Geeks: Real Science, Great Cooks, and Good Food by Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
Call Number: (Electronic Resource)
Publication Date: 2015-09-28
Cuba: the Cookbook by A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversity Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbookis the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
Call Number: TX716.C8 V39 2018 (Print Resource)
Publication Date: 2018-06-01
Eat Local for Less: The Ultimate Guide to Opting Out of Our Broken Industrial Food System by Featuring down-to-earth advice on finding, buying, growing, and preparing great food from local sources, this important resource shows readers how to bring what's on their plates in line with what's in their hearts. For anyone concerned about animal welfare, economic fair play, family cohesion, community wellbeing, or the impact of human activity on the environment, the book is a compendium of practical know-how, showcasing another whole food system that has been quietly producing delicious foods in ways that don't wreck any ecosystems but actually improve some of them. These are the foods lovingly produced by small-scale farmers and family-run cottage businesses, not corporations. They're made in small quantities close to the community by people who cherish their land and work hard to keep it healthy. Millions more Americans would love to eat this bounty, but many worry that eating fresh, local food is too difficult or expensive. Here, readers will discover how to: buy a tomato that actually tastes like a tomato instead of insipid mush; navigate CSAs, farmer's markets, buyer's clubs, co-ops, and more; fit cooking into a jam-packed modern lifestyle; get kids to eat their vegetables--and love them; and do it all for even less than they're paying now for industrial food. The results will help them derive more pleasure from meals, enjoy better health, experience a deeper connection with nature, nurture a robust local economy, and support a fairer world--simply by sitting down to a deliberately chosen, lovingly prepared meal.
Call Number: TX741 .C374 2015 (Print and Electronic Resource)
Publication Date: 2015-04-07
Encarnación's Kitchen: Mexican Recipes from Nineteenth-century California by In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnaci??n Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espa??ol (The Spanish Cook), Encarnaci??n's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food?Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here?a mixture of Basque, Spanish, and Mexican?many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hip??critas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.
Call Number: (Electronic Resource)
Publication Date: 2005-10-24
The Ethical Meat Handbook: From Sourcing to Butchery, Mindful Meat Eating for the Modern Omnivore by A delicious alternative to the status quo when it comes to how we farm, cook, and eat Nutrition, environmental impact, ethics, sustainability - it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. In this 2nd edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production. Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.
Call Number: TX749 .L44 2020 (Print and Electronic Resource)
Publication Date: 2020-02-04
The Everything Meals on a Budget Cookbook by With the cost of milk and other food staples on the rise, it's important to save wherever you can. This thrifty cookbook offers 300 delicious recipes that are short on cost but long on taste, including: Big Batch Guacamole for pesos on the dollar Curried Chicken Pot Pie that elevates your leftovers to new heights Sicilian Meatballs made from pantry items you already own Spicy Thai Peanut Noodles that are cheaper than take-out Beer Cheese Soup made with beer from last night's party Peach Foster Crepes for only 56 cents per serving Also included are tips for food shopping on a budget and how not to get stuck in grocery store price traps. With The Everything Meals on a Budget Cookbook, you'll feel like you're dining at a gourmet restaurant-at a price you can afford!
Call Number: TX652 .L345 2008 (Print and Electronic Resource)
Publication Date: 2008-03-01
Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers by With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions Nearly a century ago, the idea of "local food" would have seemed perplexing, since virtually all food was local. Food for daily consumption--fruits, vegetables, grains, meat, and dairy products--was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems. The tide, however, is slowly but steadily turning back in what has been broadly termed the "farm-to-table" movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated "locavore" movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone. Divided into two distinct but complementary halves, "Farm" and "Table," Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the "Green Revolution" to U.S. Secretary of Agriculture Earl Butz's infamous dictum to farmers to "Get big or get out" in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives--from permaculture to rotation-intensive grazing--that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing. No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.
Call Number: S494.5.S86 B47 2016 (Print Resource)
Publication Date: 2016-10-06
Food Culture in Sub-Saharan Africa by East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
Call Number: TX725.A4 O7 2005 (Print Resource)
Publication Date: 2005-06-30
Food Insecurity on Campus: Action and Intervention by As the price of college continues to rise and the incomes of most Americans stagnate, too many college students are going hungry. According to researchers, approximately half of all undergraduates are food insecure. Food Insecurity on Campus--the first book to describe the problem--meets higher education's growing demand to tackle the pressing question "How can we end student hunger?" Essays by a diverse set of authors, each working to address food insecurity in higher education, describe unique approaches to the topic. They also offer insights into the most promising strategies to combat student hunger, including * utilizing research to raise awareness and enact change; * creating campus pantries, emergency aid programs, and meal voucher initiatives to meet immediate needs; * leveraging public benefits and nonprofit partnerships to provide additional resources; * changing higher education systems and college cultures to better serve students; and * drawing on student activism and administrative clout to influence federal, state, and local policies. Arguing that practice and policy are improved when informed by research, Food Insecurity on Campus combines the power of data with detailed storytelling to illustrate current conditions. A foreword by Sara Goldrick-Rab further contextualizes the problem. Offering concrete guidance to anyone seeking to understand and support college students experiencing food insecurity, the book encourages readers to draw from the lessons learned to create a comprehensive strategy to fight student hunger. Contributors: Talia Berday-Sacks, Denise Woods-Bevly, Katharine M. Broton, Clare L. Cady, Samuel Chu, Sarah Crawford, Cara Crowley, Rashida M. Crutchfield, James Dubick, Amy Ellen Duke-Benfield, Sara Goldrick-Rab, Jordan Herrera, Nicole Hindes, Russell Lowery-Hart, Jennifer J. Maguire, Michael Rosen, Sabrina Sanders, Rachel Sumekh
Call Number: HD9005 .F65825 2020 (Print and Electronic Resource)
Publication Date: 2020-05-12
The German-Jewish Cookbook: Recipes and History of a Cuisine by This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans--a mother-daughter author pair--have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Call Number: (Electronic Resource)
Publication Date: 2017-09-05
Gluten-Free All-In-One for Dummies by Everything you need to know about living a gluten-free lifestyle As the prevalence of gluten-free dieting continues to grow--both from necessity and choice--more and more people are searching for a healthy way to cut gluten out of their lives. Gluten-Free All-In-One For Dummies culls a wealth of indispensable information from six popular For Dummies books, providing you with an all-encompassing, one-stop resource for living and eating gluten-free. From gluten-free cooking and baking to must-have information on celiac disease, this comprehensive and authoritative guide to all things gluten-free is the only reference you'll need as you navigate your way around a wheat, barley, and rye-filled world. With nearly millions of households having at least one person who eats gluten-free foods, the need for a trusted and authoritative guide to living gluten-free has never been greater. Thankfully, Gluten-Free All-In-One For Dummies is here to offer expert guidance on making the switch to a life free of gluten. Recognize the benefits of adopting a gluten-free lifestyle Interpret food labels and stock a gluten-free kitchen Cook delicious gluten-free recipes for every meal of the day Make kid-friendly gluten-free meals, baked goods, and desserts If you're a seasoned gluten-free eater or a newcomer to the diet, Gluten-Free All-In-One For Dummies is the perfect, all-inclusive guide to ditching the grains and living a healthier life.
Call Number: (Electronic Resource)
Publication Date: 2015-05-07
Good and Cheap: Eat Well on $4/Day by By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well--really well--on the strictest of budgets. Created for people who have to watch every dollar--but particularly those living on the U.S. food stamp allotment of $4.00 a day--Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals--and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.
Call Number: (Electronic Resource)
Publication Date: 2015-07-14
Iraqi Cookbook by A cook's tour that brings the richness of Mesopotamia's culinary culture to the forefrontThe true richness of Iraqi culture has been hidden for many years, overshadowed by political conflict and war. Yet amid the destruction, Iraq's culture--and not least its cuisine--has remained intact.The Iraqi Cookbook, the first of its kind to be published in North America, is full of authentic recipes that have been handed down through the generations, developed and enriched over time, and infused with cultures of different eras. The result is a rich mixture of history, health, culture, and storytelling. Throughout the book, Lamees Ibrahim emphasizes only those ingredients available to a Western reader, gives useful tips, and suggests appropriate alternatives where necessary. The detailed, easy-to-follow recipes are adorned with specially commissioned photography throughout, making The Iraqi Cookbook a feast for both the eyes and the diwan.In short, in this book of masterly recipes, and beautiful photographs, Lamees Ibrahim serves up a vision of Iraq and its cuisine that stays with you long after you've left the kitchen.
Call Number: TX725.I72 I27 2011 (Print Resource)
Publication Date: 2011-02-01
Jewels of the Palace: Royal Recipes from Old Korea by This book introduces 70 recipes from Korean royal cuisine, as well as many stories and philosophies of Joseon. The recipes are easy to follow ' even by foreigners who may not have access to all the ingredients available in Korea. The recipes are fully illustrated with modern food-styling techniques.
Call Number: TX724.5.K65 H365 2015 (Print Resource)
Publication Date: 2017-12-10
The Kitchen (Vegetarian Cookbook) by A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson. Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen. Featuring over 100 vegetarian recipes cooked at Olafur Eliasson's studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including René Redzepi and Alice Waters. Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur's vision for cooking and eating together as a daily connection that inspires.
Call Number: TX837 .K57 2016 (Print Resource)
Publication Date: 2016-04-25
The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes by Beginning with an exploration of Nature's influence on Korean cuisine, followed by its six characteristics, the book turns first to a description of the ingredients and basic techniques of Korean cooking. The recipes themselves are selected based upon their popularity among non-Koreans as well as natives, their ease of preparation, and the accessibility of the ingredients used. With almost 350 colour photos, the book is richly illustrated and follows a simple step-by-step approach that guarantees success every time.
Call Number: TX724.5.K65 K68 2014 (Print Resource)
Publication Date: 2014-12-15
Larousse Diccionario Enciclopedico de la Gastronomia Mexicana by The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico. An updated new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine. La mejor referencia y de los recursos que hay en la cocina y la gastronomía mexicana, Larousse Diccionario Enciclopédico de la Gastronomía Mexicana abarca casi todo, desde la A a la Z, en 648 páginas. En ella Ricardo define ingredientes, estilos de cocina y métodos, la cocción en varias regiones, los utensilios, las fiestas, costumbres alimenticias y mucho más. También hay listas de antojitos, lunares, champiñones, chiles frescos y secos en forma de tabla útil que hace que sea fácil de averiguar dónde se originó un plato, lo que los componentes principales son y lo que podría ser llamado en las diversas regiones de México. Una nueva edición actualizada, que es hermoso, fácil de usar y mejorado con muchas fotos en color. Este es un gran recurso para los estudiantes serios de la cocina mexicana.
Call Number: TX716.M4 M866 2012 (Print Resource)
Publication Date: 2013-10-15
The Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond by For more than two decades, customers have lined up outside the doors of west coast chef Isabel Cruz's three popular restaurants. Cruz, who is known for her innovative and healthy twist on traditional Latin fare, balances her ingredients to cook the delicious food that she, her family, and her restaurant patrons love. This book is full of simple, easy-to-make recipes with the Latin flavors you'll love producing in your own kitchen. Some recipes included are: Three Piggies Tacos (carnitas, bacon, and chicharrón) Crispy Tofu with Cilantro Lime Sauce and Mango Salsa Salmon with Papaya-Mango-Mint-Salsa Char-Grilled Rack of Lamb with Cinnamon and Cumin Green Chile Posole with Pork And many more! By creatively blending Latin and Asian cuisine Cruz creates flavorful and health-conscious meals. In The Latin Table, Cruz shares her signature recipes and award-winning cocktails from her restaurants, teaching home chefs how to easily prepare flavorful Latin meals at home.
Call Number: Colección Tloque Nahuaque TX716.A1 C78 2018 (Print Resource)
Publication Date: 2018-04-03
Man'oushe: Inside the Lebanese Street Corner Bakery by The Arabic pizza that is fast becoming the world's mos favorite snack. The manoush is the cherished national pie of Lebanon. It has a reserved place on the countrys breakfast table and has the unique ability to be worked into every meal of the day due to its simple versatility. This cookbook is dedicated entirely to the art of creating the perfect manoush. With over 70 simple recipes, it offers you a way to enjoy these typical piestraditionally baked in street corner bakeriesin the comfort of your own home. Manoush: Inside the Street Corner Lebanese Bakery is a journey to discover Lebanons favorite snack. One only has to leaf through the pages in order to realize that this typical Lebanese creation can be as simple as an on-the-go breakfast and as intricate as a family meal. Anyone who enjoys the simplicity of good food and appreciates a good story will love this book from cover to cover.
Call Number: TX725.L4 M38 2014 (Print Resource)
Publication Date: 2013-11-22
Mexico: The Cookbook by The definitive bible on Mexican home-cooking by Mexico's leading culinary authority Margarita Carrillo Arronte.
Call Number: TX716.M4 C37 2014 (Print Resource)
Publication Date: 2014-10-27
Modernist Bread by Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
Call Number: TX769 .M94 2017 (Print Resource)
Publication Date: 2017-11-07
Modernist Cuisine: The Art and Science of Cooking by Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art.Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.
Call Number: TX651 .M94 2011 (Print Resource)
Publication Date: 2011-03-14
Morocco: A Culinary Journey with Recipes from the Spice-scented Markets of Marrakech to the Date-filled Oasis of Zagora by With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs ofsuch iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country.
Call Number: TX725.M8 K64 2012 (Print Resource)
Publication Date: 2012-05-16
The Most Excellent Book of Cookery / Livre Fort Excellent de Cuysine by The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier françois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages.
Call Number: TX707 .M67 2014 (Print Resource)
Publication Date: 2014-10-04
Mouthfeel: How Texture Makes Taste by Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.
Call Number: (Electronic Resource)
Publication Date: 2017-04-10
My Mexico City Kitchen: Recipes and Convictions by Innovative chef and culinary trend-setter Gabriela Camara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Camara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Camara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Camara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.
Call Number: Colección Tloque Nahuaque TX716.M4 C358 2019 (Print Resource)
Publication Date: 2019-04-30
New Middle Eastern Street Food: Snacks, Comfort Food, and Mezze from Snackistan by An excellent collection of recipes presented with infectious humor and charm... Hot on the heels of The New Middle Eastern Vegetarian, Sally Butcher brings us The New Middle Eastern Street Food Cookbook: a fabulous collection of quick, healthy, and easy-to-prepare recipes from Snackistan, a fictitious land where tummies are always full, and there's a slightly naughty smile on every face. It features simple fare that people actually eat on a daily basis: street food, or dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. Street food has come of age and, increasingly, formal dining is being nudged aside in favor of meze-style spreads. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle East's most exciting street foods and meze dishes, together with a variety of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, and Something to Wash it Down with. The burst of flavors is intoxicating, as is Sally's trademark wit and attention to detail--a must-buy for all Middle Eastern food enthusiasts. * Over 100 recipes for mouthwatering Middle Eastern snacks * All aspects of simple snack foods are covered: street food, home comfort food, meze-style spreads, even the drinks are included * Bright, eye-catching design and mouth-watering photography
Call Number: TX725.M628 B88 2014 (Print Resource)
Publication Date: 2013-10-01
The North African Kitchen: Regional Recipes and Stories by Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.
Call Number: TX725.N67 D86 2008 (Print Resource)
Publication Date: 2008-02-01
Nutrition, Exercise, and Behavior: An Integrated Approach to Weight Management by Nutrition, Exercise, and Behavior: An Integrated Approach to Weight Management presents the basic principles of weight management and examines the role that nutrition and physical fitness play in weight control. The text takes an integrated approach to weight management issues and includes detailed coverage of assessment techniques, behavioral and non-behavioral treatment approaches, and prevention strategies.
Call Number: RM222.2 .S886 2016 (Print Resource)
Publication Date: 2015-01-01
Nutrition: Maintaining and Improving Health by Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including: Increased coverage of experimental and observational methods used in nutrition In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible Discussion of nutrition debates Critical coverage of "medicinal uses of food" including superfoods, functional foods and dietary supplements Updated bullet point summaries of key points after each major topic within each chapter The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies. The book contains in-depth and critical reviews of the methods used to evaluate nutritional intakes/status and the observational and experimental used to investigate putative links between dietary factors and health outcome. It covers the role of food as a source of energy and nutrients while discussing the non-nutritional roles of food and the social and psychological factors that influence food choice. Presenting a critical discussion on the value of nutrition research linking specific foods or nutrients to specific diseases which encourages students to question the value of some current nutrition research. This is essential reading for all nutrition and dietetics students with different backgrounds who are studying nutrition as a specific discipline for the first time.
Call Number: (Electronic Resource)
Publication Date: 2019-11-04
Nutritional Health: Strategies for Disease Prevention by Now going into its third much-expanded edition, the highly praised Nutritional Health: Strategies for Disease Prevention has been brought fully up to date to include all the new thinking and discoveries that have the greatest capacity to improve human health and nutritional advancement. About half the new edition will be revised and updated from the second edition while the other half will consist of major revisions of previous chapters or new subjects. Like the two previous editions the book will consist of general reviews on various topics in nutrition, especially those of much current interest. The authors provide extensive, in-depth chapters covering the most important aspects of the complex interactions between diet, its nutrient components, and their impacts on disease states, and on those health conditions that increase the risk of chronic dieases. Up to date and comprehensive, Nutritional Health: Strategies for Disease Prevention, Third Edition offers physicians, dietitians, and nutritionists a practical, data-driven, integrated resource to help evaluate the critical role of nutrition.
Call Number: (Electronic Resource)
Publication Date: 2012-07-27
Nutrition and Mental Health by Although primary advanced vitamin and mineral deficiencies are rare in the developed world, many common health conditions deplete nutritional status, including sub-optimal dietary intake, frequent alcohol consumption, changes in appetite due to aging, food allergies or sensitivities, special diets, and eating disorders. Covering topics as diverse a
Call Number: (Electronic Resource)
Publication Date: 2013-01-29
Nutrition and Rheumatic Disease by In this book, experts provide a comprehensive review of current knowledge regarding nutrition and dietary management for the complex set of rheumatic conditions. Within the disease-specific chapters, the authors present a historical perspective, a discussion of the major clinical features, current management and treatment, a review of the literature related to nutritional status and diet, and dietary recommendations, based on current scientific evidence. The field of rheumatic diseases includes a wide variety of pathologic processes. This book will greatly benefit physicians specializing in internal medicine, family practice, and rheumatology.
Call Number: (Electronic Resource)
Publication Date: 2008-04-07
The Oxford Book of Health Foods by Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or noinformation is given on products explaining their therapeutic values.The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts.The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented throughout by beautifully drawn botanical illustrations.
Call Number: (Electronic Resource)
Publication Date: 2006-04-01
Plant-Based Cookbook: Good for Your Heart, Your Health, and Your Life by Transitioning to a plant-based diet can be easy, fuss-free, and the ultimate way to transform your health. Plant-Based Cookbook includes 200 satisfying and delicious meatless, dairy-free recipes--plus everything you need to know to begin eating a plant-based diet. The health benefits of a plant-based diet are at your fingertips in this all-inclusive cookbook with 200 hearty vegetarian and vegan recipes, from basics such as stocks and sauces to appetizers, meatless mains, bakes and casseroles, grains and pasta, tofu, tempeh, and seitan, desserts, and more. The Plant-Based Cookbook also provides: * Nutritional information; * Tags for gluten-free, nut-free, and soy-free recipes; * How to make your favorite recipes meat-free; * Best sources of plant-based protein; * Cooking techniques and tools; and * Advice for the newbie on easy-to-make plant-based cooking. Whether by choice or by a doctor's orders, you will get all of the information you need in the Plant-Based Cookbook to make satisfying meals--without the meat and dairy!
Call Number: (Electronic Resource)
Publication Date: 2015-07-07
A Plant-Based Life: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body by More people than ever today have transitioned to a whole-food, plant-based diet. Not because it's easy, but because they know it's better for their bodies, as well as for the planet. But now, nutritionist Micaela Cook Karlsen has made dieting in this life-enhancing way not only simpler but a great deal more delicious!In A Plant-Based Life, Karlsen clearly lays out a program that enables you to set your own pace and stay the course--without having to rely so much on willpower. Drawing on both personal experience and the latest research, she reveals how to:* Find and sustain your motivation for adapting to a whole-foods diet* Gradually add more whole, plant foods into your diet* Break food addictions and create new habits* Translate your old favorite recipes into delicious, nourishing meals* Reshape your food environment to make healthy eating more tempting* Navigate roadblocks, including friends' and family members' concernsMaking sure readers have absolutely everything they need to make a successful transition, Karlsen has also included shopping tips, pantry lists, menu plans, and more than 100 mouth-watering recipes, with contributions from plant-based leaders including Ann Crile Esselstyn, Cathy Fisher, Chef AJ, Craig Cochran, Chef Del Sroufe, Jeff Novick RD, and many others.Whether you're taking your first steps on this life-enriching journey or simply recommitting yourself to success, make this book your personal GPS. They journey will be more satisfying than you ever imagined!
Call Number: (Electronic Resource)
Publication Date: 2016-07-22
Please to the Table: The Russian Cookbook by Beyond borscht: 400 recipes including classic Russian cuisine, Azerbaijani pilafs, Armenian lentil and apricot soup, Ukrainian Chicken Kiev, Uzbek lamb kebabs, and much more. PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking--of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation. From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding. From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse. From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding. From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces. From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte. Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.
Call Number: TX723.3 .V66 1990 (Print Resource)
Publication Date: 1990-01-11
Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio by The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Call Number: (Electronic Resource)
Publication Date: 2013-03-26
Potent Punches by Punch is the original party drink. Versatile, easy, and inexpensive, it is the perfect addition to any occasion, whether a large wedding party, baby shower, or just a fun backyard barbecue with friends and family. Potent Punches gathers the best unique recipes that will please your whole party in just one bowl. The guide shows the beginning bartender how to throw an awesome party on a budget, with simple and easy-to-follow recipes that will leave guests wondering when you had time for a bartending class. Recipes feature the familiar Bloody Mary Frappe, Whiskey Sour, Sangria, and Sweet 'n' Sour Fizz in crowd-pleasing portions, along with vintage cocktails like the San Francisco Cocktail, Mexican Patriot Cocktail, Ooo-La-La Champagne, and Frosted Black Russians. In the foreword, cocktail expert Albert W. A. Schmid explains the resurgence of punch as the modern go-to party drink and provides tips to help you be the life of the party and the ultimate punch host. Potent Punches has something for everyone, from delicious, nonalcoholic options for the kids to potent vintage punch and cocktail recipes that guarantee a fun retro vibe for your next party.
Call Number: (Electronic Resource)
Publication Date: 2018-04-02
The Quick and Easy College Cookbook: 300 Healthy, Low-Cost Meals That Fit Your Budget and Schedule by 300 quick, easy, and cheap recipes! College life is busy. While the dining hall or takeout can be convenient, these shortcuts can take a toll on your maxed-out bank account, not to mention your waistline. The Quick and Easy College Cookbook will help you create delicious and healthy recipes in a flash! With low-cost ingredients that still have high nutritional value, you're sure to love cooking up these recipes. The best part? No experience or fully equipped kitchen required! You'll find 300 recipes that range from hearty breakfasts to healthy study-session snacks to fuel an all-nighter. Even first-time cooks will succeed, with the help of a glossary of cooking terms and checklists of essential kitchen equipment and pantry staples. With hundreds of student favorites, like Huevos Rancheros, Korean Spicy Pork Tacos, and Peanut Butter Cups, this cookbook is required reading for any student who likes healthy home cooking.
Call Number: TX833.5 .Q53256 2016 (Print and Electronic Resource)
Publication Date: 2016-04-01
The Quick and Easy Vegetarian College Cookbook: 300 Healthy, Low-Cost Meals That Fit Your Budget and Schedule by Perfect for college students who want a healthy lifestyle but don't have much time or money, this vegetarian cookbook is full of 300 quick, easy, and budget-friendly recipes, along with tips and a glossary of cooking terms for a beginner chef. Finding time to eat a healthy meal can be difficult for any college student, but for those following a vegetarian diet, the limited fare in campus dining halls can make it nearly impossible. The Quick and Easy Vegetarian College Cookbook can help you create delicious and healthy vegetarian recipes that cost less than takeout and are ready before a deliveryman could arrive. In this cookbook, you will find 300 recipes that range from healthy breakfasts to study-session snacks perfect for all-nighters--without the need for a fully equipped kitchen. With the help of a glossary of cooking terms and checklists of essential kitchen and pantry staples, novice chefs can whip up new favorites like Scrambled Egg Burritos, Quick Pasta Pesto, and Mini Goat Cheese Pizza in no time!
Call Number: TX837 .Q46 2017 (Print and Electronic Resouce)
Publication Date: 2017-07-04
Sabores Yucatecos: A Culinary Tour of the Yucatán by The foods of Mexico’s Yucatán Peninsula are the focus of the cookbook titled Sabores Yucatecos: A Culinary Tour of the Yucatán. This region of Mexico offers foods with an allure that matches the mystique of the ancient Maya. The foods are rich in history and tradition. The book’s guide is Chef Gilberto Cetina, who learned the culinary secrets of his mother as a young boy and brought them to his restaurant in Los Angeles, Chichén Itzá Restaurant, that specializes in Yucatecan cuisine.Food writer Katharine A. Díaz assisted Chef Cetina. She has written about Latino cuisine for many national publications as well as for the Encyclopedia Latina (Scholastic Library Publishing). As an amateur chef, she interprets Cetina’s delicacies step-by-step for the home cook.Novice or experienced cooks will be fascinated by what they discover about the Yucatán region, its culture and the stories behind its cuisine. They will read how the foods of Spain, the Middle East and the Netherlands influenced the cooking of the region.They will learn about such classic ingredients as lima agria, achiote, recados and chile habanero that give the food its uniqueness. They will learn about a traditional cooking technique called pibil. They will learn to make everything from such delectable appetizers as panuchos and kibis to such main dishes as the region’s famous cochinita pibil, puchero de tres carnes and banana-wrapped tamales. And then there are the desserts . . . This is the book that delivers the tastes of the Yucatán.
Call Number: Colección Tloque Nahuaque TX716.M4 C48 2011 (Print Resource)
Publication Date: 2012-01-05
Scents and Flavors: A Syrian Cookbook by Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike. A bilingual Arabic-English edition.
Call Number: TX725.S9 S3413 2017 (Print and Electronic Resource)
Publication Date: 2017-05-02
Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island by Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author's videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.
Call Number: (Electronic Resource)
Publication Date: 2014-09-19
The Sioux Chef's Indigenous Kitchen by James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR,& The Village Voice, & Smithsonian Magazine, UPROXX, & New York Magazine,& San Francisco Chronicle, Mpls. St. PaulMagazine and others. Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites. The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Call Number: E98.F7 S44 2017 (Print Resource)
Publication Date: 2017-10-10
Superfood Breakfasts: Quick and Simple, High-nutrient Recipes to Kickstart Your Day by Supercharge your breakfast bowl with 25 quick and easy, healthy recipes packed with slow-release, low-GI energy foods and all the immune-boosting grains, berries, seeds, proteins, and natural powders needed for total vitality. From granola and overnight oats to Green Goddess Juice and Rainbow Vegetable Frittata, Superfood Breakfasts has a recipe for all your health and lifestyle needs--whether you're looking for a high-energy post-workout recharge, a kid-friendly breakfast bar, or a leisurely weekend brunch. All recipes are vegetarian and gluten-free, with balanced nutrition, low-GI carbs, and no refined sugars so that your energy levels remain consistently high, right up to lunch--and beyond. Set up your day right and give the most important meal of the day the nutritious makeover it deserves.
Call Number: (Electronic Resource)
Publication Date: 2016-05-03
Tartine Book No. 3: Modern, Ancient, Classic, Whole by The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries,Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
Call Number: TX769 .R643 2013 (Print Resource)
Publication Date: 2013-12-17
A Taste of Power: Food and American Identities by Since the founding of the United States, culinary texts and practices have played a crucial role in the making of cultural identities and social hierarchies. A Taste of Power examines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. Culinary writing has helped shape dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect wife and mother. In this brilliant interdisciplinary work, Katharina Vester examines how cookbooks became a way for women to participate in nation-building before they had access to the vote or public office, for Americans to distinguish themselves from Europeans, for middle-class authors to assert their class privileges, for men to claim superiority over women in the kitchen, and for lesbian authors to insert themselves into the heteronormative economy of culinary culture. A Taste of Power engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.
Call Number: (Electronic Resource)
Publication Date: 2015-10-02
A Taste of Russia: A Cookbook of Russian Hospitality by Revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse.
Call Number: TX723.3 .G64 2012 (Print Resource)
Publication Date: 2012-11-01
The Turkish Cookbook: Regional Recipes and Stories by HEALTHFUL AND TANTALIZING, SIMPLE AND DELICIOUS, TURKISH CUISINE IS WELL ON ITS WAY TO BECOMING THE NEXT BIG TREND IN COOKING. Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishes--from classics to lesser known family favorites, and even lost recipes. Written with a zest for food and culture, this book is packed with the delights of Turkey's regions, from the Black Sea to the Mediterranean, from Europe to Asia, the Aegean to Anatolia. Using only the healthiest and freshest ingredients--from fresh fruits and yogurt to vegetables, fish, poultry, and meat--the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. And since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare.
Call Number: TX725.T8 I433 2010 (Print Resource)
Publication Date: 2010-07-01
The Wellness Lifestyle: A Chef's Recipe for Real Life by Have you meticulously counted calories and obsessed over what you eat and how you move, only to feel exhausted, unfulfilled, and overweight? The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life. Renowned chef Daniel Orr (Chef D) teams up with wellness coach Kelly Baute (Dr. K) to identify and navigate the eight dimensions of wellness: nutritional, physical, social, spiritual, emotional, intellectual, occupational, and environmental. The result is a fulfilling recipe for everyone interested in improving their overall health and shedding pounds while still enjoying life. The path to total wellness is a lifelong journey of self-exploration and adaptation. Chef D and Dr. K explain how to implement and maintain effective behavior changes, including better ways to move, like yoga; better ways to think, like through meditation; and better ways to eat, with easy recipes for whole, healthful foods. From Muscle Mud Breakfast Bars to Cauliflower "Popcorn," Happy Mouth Quinoa Salad to Tuscan Flatiron Steak with Garlic, Rosemary, and Lemon, The Wellness Lifestyle is packed with delicious and fun recipes that combine the healthy nutrients your body needs with the great flavors you crave. Featuring the secrets to good food and an even better life, The Wellness Lifestyle is essential for every kitchen.
Call Number: (Electronic Resource)
Publication Date: 2018-09-25
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