Catalog Search Results
Author
Physical Desc
243 pages : illustrations (chiefly color) ; 26 cm
Language
English
Description
"An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans"--
Author
Language
English
Formats
Description
"Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz's vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple...
Author
Series
Language
English
Formats
Description
Denver chef Rachel Bishop won a James Beard Award and heads up her own fine-dining restaurant -- until she is the target of a smear campaign. Alex Kanin was highlighting the pitfalls of online criticism -- and destroyed the career of a perfect stranger. Plagued by guilt, he agrees to help rebuild Rachel's tarnished image by offering his connections and his home to host an exclusive pop-up dinner party targeted to the Saturday Night Supper Club. As...
Physical Desc
1 videodisc (54 min.) : sound, color with black and white sequences ; 4 3/4 in.
Language
English
Description
Discover the story of Chef Jacques Pépin (b. December 18, 1935), a young immigrant with movie-star looks, a charming Gallic accent, and a mastery of cooking and teaching so breathtaking he became an early food icon-joining James Beard and Julia Child among the handful of Americans who transformed the way the country views the food world.
Author
Physical Desc
xii, 401 pages : color illustrations ; 27 cm
Language
English
Description
In this hard-working manual for home cooks who aspire to master the art of pasta cooking, the James Beard Award-winning chef/owner of the acclaimed Lilia and Misi in Brooklyn presents recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian and modern dishes.
Author
Physical Desc
194 pages : color illustrations ; 24 cm
Language
English
Description
Honey and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard, Award winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture.
Author
Physical Desc
ix, 358 pages : color illustrations ; 27 cm
Language
English
Description
"In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique"--
Kluger believes there's more to mastering cooking than just following directions. Each recipe in his book includes a tip, technique or component that can have a life of its own beyond the dish. Readers will learn how to swap out sauces, repurpose ingredients, or balance flavors like the experts do. -- adapted from...
Author
Physical Desc
263 pages : illustrations (chiefly color), color map ; 29 cm
Language
English
Description
"An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring eighty recipes and wine pairings from a master sommelier and James Beard Award-winning chef. Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined...
Author
Physical Desc
357 pages : color illustrations ; 26 cm
Language
English
Description
The James Beard Award-winning and New York Times magazine columnist shares the irresistibly informal food she makes for her husband and friends--
Greenspan's food is powerfully cookable, her recipes instant classics. Here she invites readers into her kitchen to savor the dishes that she makes all the time. Each one has a small surprise that makes it special, yet the dishes are practical, made with common ingredients from the supermarket, farmers'...
Author
Physical Desc
624 pages ; 23 cm
Language
English
Description
"Call it a hotdish, covered dish, or casserole - in these pages, you'll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas's customary common sense and uncommon culinary flair." --
Call it a hotdish, covered dish, or casserole -- Ojakangas helps you find one-dish meals for every season and any occasion. Many of the recipes are a blend of inspiration and what's on hand, whether...
Author
Language
English
Formats
Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace
Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New...
Author
Physical Desc
111 pages : color illustrations, color map ; 24 cm
Language
English
Description
"A stunning non-fiction children's book celebrating everything Palestinian! From culture and food, to music and literature, We Are Palestinian is a celebration of Palestinian heritage. Brought to life by award-winning writer Reem Kassis, every spread is filled with wonderful anecdotes, fascinating facts, and memorable quotes. It is beautifully illustrated by Noha Eilouti, an emerging Palestinian-Canadian illustrator"--
"Reem Kassis is a bestselling...
16) Pastry love
Author
Physical Desc
463 pages : color illustrations ; 27 cm
Language
English
Description
"James Beard award-winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery--for example, items that are best served warm or with whipped cream...
Author
Physical Desc
232 pages : color illustrations ; 26 cm
Language
English
Description
"A delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends: a rabbi and a cook. For many of the Jewish Diaspora, experiencing the holidays might mean lighting a menorah for Chanukah, or hosting a Passover seder. But, if celebrated with an understanding of the storied customs behind the festivities, these occasions can be so much more than candles and matza. Following the lunisolar calendar, James Beard...
Author
Physical Desc
xxv, 310 pages : color illustrations ; 26 cm
Language
English
Description
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including...
Author
Physical Desc
xxviii, 382 pages : color illustrations ; 26 cm
Language
English
Description
From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon's appetites and explorations in mind,...
Author
Physical Desc
viii, 318 pages : illustrations ; 24 cm
Language
English
Description
In this frank and witty memoir, world-renowned chef Jacques Pepin tells how he rose from a frightened thirteen year old apprentice in an Old World kitchen to an Emmy Award winning TV superstar who continues to teach millions of Americans how to cook. We see young Jacques struggling to earn respect while working his way up the kitchen ladder: cooking for Jean Paul Sartre in a Paris brasserie, fending off the advances of Jean Genet, and clowning as...
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