Suszko, Marilou K.
Summary: "The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand, or local farmers markets through cooking and preserving the freshest ingredients. In more than 200 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. She helps readers learn what to look for when buying seasonal...
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Publisher / Publication Date: Ohio University Press 2011
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.302 SUSPerry, Julien
Summary: "Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city's best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia' Lounge's iconic...
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Publisher / Publication Date: Figure 1 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59797 PERBatali, Mario
Summary: "Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he...
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Publisher / Publication Date: Grand Central Life & Style 2016
Copies Available at Peninsula
1 available in Adult, Call number: 641.5973 BATKochilas, Diane
Summary: "Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table. Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and...
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Publisher / Publication Date: St. Martin's Griffin 2024
Sorry, no copies available
Place a hold to request this item.Patterson, Eric
Summary: Cooking is more than putting a list of ingredients in a bowl and mixing. True cooking takes place when we follow the local seasons, listening in on their rhythms and following their leads toward that which sustains the earth, the farmer, the cook, the guest.
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Publisher / Publication Date: Spirituality & Health Books 2010
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.5 PATCopies Available at Woodmere
2 available in Adult Non-fiction, Call number: 641.5 PATSherman, Sean
Summary: 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 first cookbook, 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 --...
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Publisher / Publication Date: University of Minnesota Press 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 SHECopies Available at East Bay
1 available in New Non-fiction, Call number: 641.59 SHEAngulo, Ryan
Contents: Pantry -- Salad & vegetables -- Fish & shellfish -- Birds & beasts -- Wine -- Cheese -- Brunch -- Baked -- Cocktails.
Format: text
Publisher / Publication Date: 2018
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Cook AnguloBatali, Mario.
Summary: "Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American...
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Publisher / Publication Date: Grand Central Life & Style 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 BATCopies Available at Peninsula
1 available in Adult, Call number: 641.5973 BATDooley, Beth
Summary: "Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future-for food, farming, and humankind"--
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Publisher / Publication Date: University of Minnesota Press 2021
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Place a hold to request this item.Von Bremzen, Anya
Summary: "National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"--
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Publisher / Publication Date: Penguin Press 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 VONKang, Mingoo
Summary: "Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in...
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Publisher / Publication Date: Artisan, a division of Workman Publishing 2024
Sorry, no copies available
Place a hold to request this item.Summary: " From a spectrum of talented authors, a collection of essays on food, and its entwinement with our emotions and our lives. Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they...
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Publisher / Publication Date: Penguin Books 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 MYLigos, Laura.
Summary: Welcome to clean eating: a healthy lifestyle that incorporates more real food into your diet. The 200 recipes make clean eating healthy, easy, and delicious. This book supports a wholesome way of life you'll be happy to adopt for a long time. This go-to clean eating cookbook not only gives you advice on what to eat, but also provides important information to make your transition to clean eating...
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Publisher / Publication Date: Rockridge Press 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.56 LIGBaudar, Pascal
Summary: "Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that...
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Publisher / Publication Date: Chelsea Green Publishing 2020
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Place a hold to request this item.Peterson, Megan Flynn
Summary: Swapping refined foods for vegetable noodles is the best way to start eating well--and now you can do it fast with this spiralizer cookbook. From the author of The Big 10 Paleo Spiralizer Cookbook, Megan Flynn Peterson, comes a new spiralizer cookbook with zoodles of no-fuss recipes that give a fresh take to your favorite pasta and noodle dishes. Making it easier than ever to eat better, The...
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Publisher / Publication Date: Rockridge Press 2018
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Place a hold to request this item.Morris, Julie
Summary: "Acclaimed superfood chef Julie Morris has chosen 100 favorites packed with nutrient-dense and plant-based whole foods such as vegetables and fruits, legumes and grains, nuts and seeds. Plus, she boosts each dish with such scientifically lauded superfoods as chia, medicinal mushrooms, turmeric, and kale. From a comforting Smoky Pumpkin Soup with Candied Seed Clusters, to an irresistibly...
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Publisher / Publication Date: Sterling 2016
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Place a hold to request this item.America's Test Kitchen (Firm)
Summary: "When it comes to entertaining there's nothing as crowd pleasing and visually impressive as a well thought out grazing board. So much more than just cheese and cured meat--these edible displays are an approachable and elegant way of presenting food. Show off your effortless entertaining style with showstopping conversation-starting spreads that are sure to impress your guests but give you the...
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Publisher / Publication Date: America's Test Kitchen 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.812 BOABrown, Maegan
Summary: "In this follow-up to Beautiful Boards, The BakerMama takes her super-popular snack boards to the next level-incorporating the cutting board and more-with 50 delicious, inspiring, family-friendly, and easy-to-recreate food spreads and build-your-own food bars for entertaining and special occasions, holidays, breakfast and brunch, lunch and dinner, and desserts and drinks, including spreads...
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Publisher / Publication Date: Rock Point 2021
Copies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.53 BROFahr, Yasmin
Summary: Provides more than sixty-five recipes for creating epic spreads for family-friendly, sharing meals that go beyond the standard cheese or charcuterie board and include Italian aperitivo board with crispy prosciutto caprese, any-night tacos, and egg pita sandwich board.
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Publisher / Publication Date: Clarkson Potter/Publishers 2022
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Place a hold to request this item.Redzepi, René
Summary: At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs...
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Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2018
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre RedzepiSkinner, Julia (Julia C.)
Summary: "In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture"--
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Publisher / Publication Date: Storey Publishing 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.463 SKIPhillips, Carolyn J.
Summary: "Part memoir of life in Taiwan, part love story- a beautifully told account of China's brilliant cuisines . . . with recipes. "Lucky for me, Taipei was in the midst of transforming itself into a food lover's paradise at the exact time I appeared on the scene." So begins Carolyn Phillips's journey as a language student in 1970s Taiwan that culminated with her becoming a traditional Chinese...
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Publisher / Publication Date: W.W. Norton & Company 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5951 PHISummary: "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 CUBStone, Raisa
Summary: Compared to erotic games in the village bath & shoplifting live turkeys in your bloomers, immigrant life is beyond boring. So Baba (Grandma) is brewing up Old Country customs in her kitchen. She'll teach you to make delicious Ukrainian dishes the traditional & The Lazy Way, sabotage frenemies with garlic, & utter chilling Slavic curses such as, "May you be kicked by a duck!" Between tales...
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Publisher / Publication Date: Dear Companion Publishing 2017