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James Beard is a speaker on topics such as traditional living and natural spirit teachings. His topics address many concerns to do with wellness and balance in life. He is a student of native teachings from Ojibwe Elders, Algonquin language based people, living throughout the Great Lakes Region of the US and Canada. The audiences for his presentations vary from youth to elderly.
His work is dedicated to telling anyone who has interest about his...
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A groundbreaking global investigation into the industry ravaging the environment and global health-from the James Beard Award-winning journalist
Over the past few decades, palm oil has seeped into every corner of our lives. Worldwide, palm oil production has nearly doubled in just the last decade: oil palm plantations now cover an area nearly the size of New Zealand, and some form of the commodity lurks in half the products on US grocery shelves....
3) Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
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In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous...
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Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the Mint Julep (which Wondrich...
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas...
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From James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment...
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From the Washington Post columnist and James Beard Award-winning author of Poor Man's Feast comes a story of seeking truth, acceptance, and self in a world of contradiction...
Treyf: According to Leviticus, unkosher and prohibited, like lobster, shrimp, pork, fish without scales, the mixing of meat and dairy. Also, imperfect, intolerable, offensive, undesirable, unclean, improper, broken, forbidden, illicit.
Fans of Augusten Burroughs and Jo Ann...
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I'm over men. I'm done with them.
Or at least the ones that work in my kitchen. Fine, one man in particular. Wyatt Shaw is cocky and condescending and so far out of his element that he doesn't know which way is up. Or how to run his brand new kitchen all by himself.
That's where I come in. Sous chef extraordinaire. Second in command. Bane of his existence. I am the reason Wyatt's doing so well as the new executive chef of one of our city's most...
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Some of the Best Food You'll Never Eat in a Restaurant
Danny Meyer's restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for...
10) The Climb
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In a compilation of conversations from The Climb podcast, journalist Jenniffer Weigel and filmmaker Marcia Kimpton take a deep dive into the story behind the headlines of many successful individuals who are changing the world. From business, to arts, to the environment and social justice, every success story has unique challenges. The Climb conversations show how tenacity and dedication can produce incredible results and will leave you informed and...
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293 pages : illustrations (chiefly color) ; 27 cm.
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"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 100+ vegetable-driven recipes"--
"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations--from the James Beard Award-winning author of Vietnamese Food Every Day. Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and...
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