Catalog Search Results
Author
Physical Desc
355 pages : illustrations ; 21 cm
Language
English
Description
""A terrific, beautifully written, frank, and funny memoir, and a compelling argument for pulling down the long outdated system of 'bro' culture that has dominated the industry since what feels like the beginning of time." --Anthony Bourdain From the moment she opened her first bar, Jen Agg knew she could only be her own boss from then on. I Hear She's a Real Bitch tells the story of how she fought her way through the patriarichal service industry...
Author
Physical Desc
345 pages : color illustrations ; 26 cm
Language
English
Appears on list
Description
"A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris,...
Author
Physical Desc
224 pages : illustrations (some color) ; 24 cm
Language
English
Description
"Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of...
Author
Physical Desc
xix, 264 pages ; 24 cm
Language
English
Description
James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything...
Author
Physical Desc
339 pages ; 24 cm
Language
English
Description
Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others...
Author
Physical Desc
271 pages : color illustrations ; 24 cm
Language
English
Description
Challenge yourself to cook 90 simple meals in a month, and reboot the way you eat, cook, and feel. With more than 100 recipes, strategies, and four weeks of meal plans for every way of eating.
Ready to take the Cook90 challenge, and cook 90 simple meals in a month? Tamarkin shows you how to reboot the way you eat, cook, and feel. For 30 days, challenge yourself to cook every meal-- and you'll improve your well-being, say goodbye to pricey takeout,...
Author
Series
Language
English
Description
"The Physiology of Taste" by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and the proceeded to travel around Europe and America before returning to his home and spending the rest of his days as a court judge....
Author
Language
English
Formats
Description
On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage-and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power-he became the Fermented Man.
In...
12) Tinta en tu Piel
Author
Language
Español
Description
Glenn Donato desde 2014 hasta el presente ha logrado que más de un millón de personas compartan sus escritos cada año. Actualmente cuenta con más de 700 mil seguidores en sus redes sociales y sus publicaciones han llegado a tener millones de reacciones. La influencia de sus escritos impulsó a algunos a tatuarse sus frases, de ahí nace este libro: Tinta en tu piel. Contiene los mejores escritos de su autor, los que han generado más reacciones...
Author
Language
English
Description
As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle.
Author
Language
Español
Description
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición del certificado de profesionalidad "HOTR0509. REPOSTERÍA". Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
15) Eat Me
Author
Language
English
Description
Sex and the City meets Nigella Lawson and Jamie Oliver in this delicious combination of love, sex and the art of eating. This is the ultimate book for the those with an appreciation for the mouth-wateringly scrumptious and sensual.
Sex and the City meets the culinary goddess within, in this delicious offering on love, sex and the art of eating.
Alexandra Antonioni argues that food plays a significant role in the seduction and binding of individuals,...
Author
Language
Español
Description
Estos ocho relatos hacen parte de las leyendas de distintos países iberoamericanos, pero los trasuntos literarios con que los presenta Gonzalo España los hace novedosos para la mayoría de los lectores: su tono de veracidad provoca la inquietante certidumbre de que más vale estar prevenido contra las almas en pena, que vienen a reclamar desde el más allá justicia para los muertos, como en "Un corte pasado de moda" (Colombia); contra los caprichos...
17) Donkey Fazoo
Author
Language
English
Description
Shari Glady and Sarah Stevenson began to exchange food memoir stories. Their friendship and respect grew the more they wrote. Sarah's daughter, Melissa, shared her friend Jen's fictional food title containing a mix of leftover ingredients, and Donkey Fazoo was born. Love of food and family stories are contagious. Who can't love left over apple pie for breakfast? Who has ever had a Labrador Retriever chase a ham around the kitchen floor or had snails...
Author
Language
English
Description
Do you like bars? Do you like getting the same drink at every bar you go into? Well, Dave does. He spent several years going into every bar in Worcester and having a gin and tonic. He wrote about it in a blog. That became Gin and Tonics Across Worcester: The Book. It wasn't just about the gin and tonic, though it was pretty damned important. It was about why people go to bars. Why does someone pick one bar to be theirs?
After the initial run, Dave...
Author
Language
English
Description
In this book of astonishing kitchen secrets, Joey Green explains inventive ways to avoid and salvage cooking disasters, store and prepare ingredients, keep appliances running smoothly, clean cookware, and prepare food-based folk remedies. These ingenious kitchen hacks may sound quirky and unusual at first, but they really do work-and you'll love putting them to the test. You'll learn how to revive hardened brown sugar with a slice of bread, slice...
Author
Language
English
Description
Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios,...
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