Miller, Tim (Timothy Jon)
Summary: American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we...
Format: text
Publisher / Publication Date: Rowman & Littlefield 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641 MILSummary: Jonathan Gold pulls back the curtain on the perceived superficiality of Los Angeles to show viewers a genuine and vibrant world where ethnic cooking is a kaleidoscopic doorway to the mysteries of an unwieldy city and the soul of America.
Format: moving image
Publisher / Publication Date: 2016
Copies Available at Woodmere
1 available in TC Film Fest DVDs, Call number: DVD TCFF CITSummary: Follow chef Marcus Samuelsson as he immerses himself in diverse immigrant communities and cuisines in cities across the US. In each hour, Marcus will travel to a different city and dive into a new food culture. He'll discover the important immigrant histories - and delicious culinary traditions - that shape the way America eats today.
Format: moving image
Publisher / Publication Date: 2018
Copies Available at Woodmere
1 available in E-TV DVDs, Call number: DVD E-TV NOSummary: Join Ming Tsai on the Emmy-nominated 'Simply Ming' as he and a great group of guest chefs find inspiration from his East-West pantry and from surprise ingredients that range from exotic fruits and vegetables to meats and fish. Ming highlights techniques to help you at home, from filleting a fish to sharing a technique for cooking veggies kids will love. Includes six episodes.
Format: moving image
Publisher / Publication Date: PBS 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.595 SIMFormat: text
Publisher / Publication Date: Cook's Country 2005
Copies Available at Woodmere
10 available in Magazines - previous years, Call number: 2022-04/05Call number: 2022-06/07
Call number: 2022-08/09
Call number: 2022-10/11
Call number: 2022/23-12/01
Call number: 2023-02/03
Call number: 2023-04/05
Call number: 2023-06/07
Call number: 2023-08/09
Call number: 2023-10/11
4 available in Magazine, Call number: 2023/24-12/01
Call number: 2024-02/03
Call number: 2024-04/05
Call number: 2024-06/07
Copies Available at Peninsula
11 available in Magazine, Call number: 2022-10/11Call number: 2023-02/03
Call number: 2023-04/05
Call number: 2023-06/07
Call number: 2023-08/09
Call number: 2023-10/11
Call number: 2023-12/01
Call number: 2024-02/03
Call number: 2024-04/05
Call number: 2024-06/07
Copies Available at Fife Lake
7 available in Magazine, Call number: 2023-06/07Call number: 2023-08/09
Call number: 2023-10/11
Call number: 2024-02/03
Call number: 2024-04/05
Call number: 2024-06/07
Call number: 2024-12/2024-01
Curry, Ayesha
Summary: Ayesha Curry shares 100 of her favorite recipes and invites readers into the home she has made with her two daughters and her husband Stephen Curry. Ayesha knows firsthand what it is like to be a busy mom and wife, and she knows that for her family, time in the kitchen and around the table is where that balance begins.
Format: text
Publisher / Publication Date: Little, Brown and Company 2016
Copies Available at Peninsula
1 available in Adult, Call number: 641.5 CURSummary: ""In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing...
Format: text
Publisher / Publication Date: 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3 BESSummary: Season 4 of the Emmy and James Beard Award-winning series The Mind of a Chef takes you into the mind of Chef Gabrielle Hamilton, best-selling author of "Blood, bones, and butter", as she runs her restaurant, explores her roots in Pennsylvania, and ventures to Rome and Milan, all the while retracing the inspiration for her culinary career ad exploring what it truly means to cook, think, create,...
Format: moving image
Publisher / Publication Date: 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 GABSummary: Each week chef Marcus Samuelsson, an immigrant himself, visits a new city to learn about the dynamic and creative ways a particular community has made its mark. Season Two has him visiting Seattle's Filipino community, West African neighborhoods in Houston, Philadelphia's Italian-Americans, the Portuguese in Boston, a widespread Armenian community throughout SoCal, and the Chinese traditions of...
Format: moving image
Publisher / Publication Date: 2020
Copies Available at Woodmere
1 available in E-TV DVDs, Call number: DVD E-TV NORayner, Jay
Summary: "You're about to die. What would your final meal be?" An awful lot of people seem to want Jay Rayner dead, if the regularity with which he hears that question is anything to go by. Rather than dwell too much on that fact, Jay embarks on a journey through his life in food, in pursuit of the meal to end all meals. His quest takes him from oysters on the Essex coast to sourdough in San Francisco,...
Format: text
Publisher / Publication Date: Guardian Faber 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.013 RAYSummary: "This collection of intimate, illustrated essays by some of America's most well-regarded literary writers explores how comfort food can help us cope with dark times--be it the loss of a parent, the loneliness of a move, or the pain of heartache"--Amazon.
Format: text
Publisher / Publication Date: Black Balloon Publishing 2019
Sorry, no copies available
Place a hold to request this item.Page, Karen.
Summary: A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings
Format: text
Publisher / Publication Date: Little, Brown and Co. 2008
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 PAGAction Bronson
Summary: This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s...
Format: text
Publisher / Publication Date: Abrams 2017
Sorry, no copies available
Place a hold to request this item.Adler, Tamar.
Summary: Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have.
Format: text
Publisher / Publication Date: Scribner 2011
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 ADLCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food AdlerFisher, M. F. K. (Mary Frances Kennedy)
Format: text
Publisher / Publication Date: Counterpoint 1999
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 921 FISHER, M.F.K. FISHarrison, Jim
Summary: Jim Harrison’s legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s pointed aperçus and keen...
Format: text
Publisher / Publication Date: Grove Press 2017
Copies Available at Peninsula
1 available in Adult, Call number: 641.01 HARCopies Available at Woodmere
1 available in Local Author, Call number: 641.5092 HARCopies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.5092 HARWilkinson, Crystal
Summary: "A lyrical culinary journey that explores the hidden stories of Black Appalachians through powerful essays and forty comforting recipes from the Poet Laureate of Kentucky. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen. There were an abundance of...
Format: text
Publisher / Publication Date: Clarkson Potter/Publishers 2024
Copies Available at Kingsley
1 available in New Non-fiction, Call number: 641.5975 WILCopies Available at East Bay
1 available in New Non-fiction, Call number: 641.5975 WILAusten, Jane
Summary: "Have your book and eat it, too, with this clever edition of a classic novel, featuring delicious recipes from celebrity chefs. In this edition of Jane Austen's regency classic Pride and Prejudice, plan a fancy tea party or book club gathering with recipes for sweet confections and pastries. From maple glazed scones and delicate sugar and spice cake, to berry tartlets and French macaroons....
Format: text
Publisher / Publication Date: Puffin Books 2018
Copies Available at Woodmere
1 available in Young Adult Fiction, Call number: YA FIC AUSKingsley, 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...
Format: text
Publisher / Publication Date: Harvest, an imprint of William Morrow 2023
Sorry, no copies available
Place a hold to request this item.Muhlke, 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,...
Format: text
Publisher / Publication Date: Phaidon 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 642.509 MUHMoreno, 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...
Format: text
Publisher / Publication Date: Rowman & Littlefield 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5946 MORCarlisle, Nancy Camilla.
Summary: It is amazing what this one room--at times a harried workspace and at others the sentimental heart of the home--has meant to people over the course of more than four centuries. America's Kitchens tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth-century kitchens in...
Format: text
Publisher / Publication Date: Historic New England 2008
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 674 CARSummary: Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.
Format: moving image
Publisher / Publication Date: PBS 2013