Zoccali, Nino
Summary: Charting the culinary history and traditions of the lands that once belonged to the Venetian Republic; part culinary journey, part cookbook, this gorgeous book is informed by the cultural heritage of Italian chef Nino Zoccali and his Greek wife. These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the...
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Publisher / Publication Date: Interlink Books 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5945 ZOCKingsley, Lisa
Summary: "From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through...
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Publisher / Publication Date: Harvest, an imprint of William Morrow 2023
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1 available in Adult Non-fiction, Call number: 641.5973 KINMoreno, María Paz
Summary: As the capital city of Spain, Madrid is nowadays considered one of the most interesting "food towns" in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times' critic Mark Bittman and...
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Publisher / Publication Date: Rowman & Littlefield 2018
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1 available in Adult Non-fiction, Call number: 641.5946 MORTwitty, Michael
Summary: "The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To...
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Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2022
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1 available in Adult Non-fiction, Call number: 641.5676 TWIMiller, Adrian.
Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....
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Publisher / Publication Date: 2013
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1 available in Adult Non-fiction, Call number: 641.59 MILMuhlke, Christine
Summary: Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens,...
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Publisher / Publication Date: Phaidon 2019
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1 available in Adult Non-fiction, Call number: 642.509 MUHSummary: "After a decade living in the United States, [filmmaker Asori] Soto returns to his homeland of Cuba to search for the missing flavors of his childhood--a journey to discover culinary traditions long thought lost due to the hardship that Cuba survived after the collapse of the Soviet Union."--
Format: moving image
Publisher / Publication Date: 2019
Copies Available at Woodmere
1 available in Documentary DVDs, Call number: DVD DOC CUBMitchell, Ed
Summary: In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the Pitmaster" in barbeque circles and is widely considered to be one of the best at what he does. Here Ed and his son, Ryan, share the tradition of whole-hog barbeque, and share methods passed...
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Publisher / Publication Date: Ecco, an imprint of HarperCollinsPublishers 2023
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1 available in Adult Non-fiction, Call number: 641.5784 MITTillery, Carolyn Quick.
Summary: Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.
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Publisher / Publication Date: Citadel Press 2005
Copies Available at Peninsula
1 available in Adult, Call number: 641.5 TILMiller, Max
Summary: "What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From...
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Publisher / Publication Date: Simon Element 2023
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1 available in Adult Non-fiction, Call number: 641.509 MILCopies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.509 MILRude, Emelyn
Summary: "Emelyn Rude details the ascendancy of chicken from its domestication nearly ten thousand years ago to its current status as our go-to meat"--
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Publisher / Publication Date: Center Point Large Print 2017
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1 available in Large Print, Call number: LP 641.66 RUDPrud'homme, Alex
Summary: "In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special...
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Publisher / Publication Date: Calkins Creek 2022
Copies Available at Peninsula
1 available in Juvenile, Call number: JB CHILD PRUKilcherman, Phyllis Bye
Summary: Antique Apples from Kilcherman’s Christmas Cove Farm explores an orchard amidst the rolling hills of northern Michigan’s Leelanau County. The farm grows heirloom apples, two hundred and-fifty varieties of them that are rapidly disappearing from our modern food supply.
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Publisher / Publication Date: Arbutus Press 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 KIL1 available in Nelson Room, Call number: R NEL 977.4635 Kilcherman
Bradford, Maria
Summary: As a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity - and this willingness to discover and grow has shaped Sierra Leone's rich food culture. Forged by history, people and place, the cuisine is completely unique. Maria Bradford's recipes, inspired by her grandmother's cooking, have at their heart the traditional meals of Maria's...
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Publisher / Publication Date: Quadrille, Hardie Grant 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59664 BRAMorin, Frédéric
Summary: Contains 135 recipes from Montreal French market cuisine restaurant, Joe Beef, includes personal stories, and historic facts.
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Publisher / Publication Date: Ten Speed Press 2011