Summary: ""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...
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Publisher / Publication Date: 2023
Copies Available at Woodmere
1 available in New Non-fiction, Call number: 641.3 BESSummary: 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 NOFreeman, Danyelle.
Summary: Presents an ode to the delights and wonders of culinary tourism with an introduction to tasty foods around the world, accompanied by sidebars, short essays, and information about culturally sensitive dinner table manners.
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Publisher / Publication Date: Ecco 2011
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Place a hold to request this item.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...
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Publisher / Publication Date: Rowman & Littlefield 2017
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1 available in Adult Non-fiction, Call number: 641 MILSummary: 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 SIMTschann, Judith
Summary: "Food and words--we rely on both to sustain our daily lives. We begin each morning hungry for nourishment and conversation, and our happiest moments and fondest memories are often filled with ample servings of both. Food historian Judith Tschann celebrates this glorious intersection of linguistic and culinary affinities with Romaine Wasn't Build in a Day, a decadent romp through the history of...
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Publisher / Publication Date: Voracious, Little, Brown and Company 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3001 TSCSummary: It explores the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters,...
Format: moving image
Publisher / Publication Date: 2016
Copies Available at Woodmere
1 available in TC Film Fest DVDs, Call number: DVD TCFF JERSummary: 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 NODownie, David
Summary: Examines the history and geography of Paris to discover what it is about the history of the city that has made it a food lover's paradise.
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Publisher / Publication Date: St. Martin's Press 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 DOWMajumdar, Simon.
Summary: An internationally popular food savant and blogger chronicles his yearlong journey around the world in search of everything delicious.
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Publisher / Publication Date: Free Press 2009
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.013 MAJSummary: 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 GABSinger, Peter
Summary: An investigation of the food choices people make and practices of the food producers who create this food for us leading to a discussion of how we might put more ethics into our shopping carts.
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Publisher / Publication Date: Rodale 2006
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1 available in Adult Non-fiction, Call number: 178 SINFormat: text
Publisher / Publication Date: Cook's Country 2005
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8 available in Magazines - previous years, Call number: 2022-04/05Call number: 2022-06/07
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1 available in Magazine, Call number: 2024-04/05
Copies Available at Peninsula
9 available in Magazine, Call number: 2022-10/11Call number: 2023-02/03
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Copies Available at Fife Lake
5 available in Magazine, Call number: 2023-06/07Call number: 2023-08/09
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Summary: Travel journalist Rudy Maxa and Washington, D.C. restaurateur Daisuke Utagawa present three episodes that highlight three distinct regions of Japan, focusing on the nation's food and food producers. From the ramen of the northern island of Hokkaido, to the sushi of Tokyo, to the Wagyu beef raised on the southern island of Kyushu, food is a window on the soul of Japan.
Format: moving image
Publisher / Publication Date: 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 915.2 RUDAhdoot, Dan
Summary: "A collection of hilarious essays about how food became one man's obsession and coping mechanism, and how it came to rule-and sometimes ruin-his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network's Raid the Fridge. "When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy...
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Publisher / Publication Date: Crown 2023
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1 available in Adult Non-fiction, Call number: 921 AHDOOT, DAN AHDCurry, 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.
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Publisher / Publication Date: Little, Brown and Company 2016
Copies Available at Peninsula
1 available in Adult, Call number: 641.5 CURBehr, Edward
Contents: The goodness of salt -- A ripe, flavorful tomato -- Labiatae : some herbs of the mint family -- A mussel primer -- Sorrel, wild and tame -- The Atlantic salmon -- Black pepper -- An aged country ham - Bay leaves -- The sweet orange carrot -- On English and French mustards -- Roast beef -- Eggs -- A multiplicity of apples -- Elegy for the taste of cream -- Vanilla: bourbon, Mexican, and Tahitian...
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Publisher / Publication Date: Art of Eating 2004
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1 available in Adult Non-fiction, Call number: 641.013 BEHBrillat-Savarin
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Publisher / Publication Date: North Point Press 1986
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1 available in Adult Non-fiction, Call number: 641.013 BRIGreene, Gael.
Summary: In 1968, Gael Greene became restaurant critic of the fledgling New York magazine. She'd never written a restaurant review in her life, but she was a passionate foodie, and dining in great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the...
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Publisher / Publication Date: Warner Books 2006
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1 available in Adult Non-fiction, Call number: 641.5092 GRELiebling, A. J. (Abbott Joseph)
Contents: The sweet science -- The Earl of Louisiana -- The jollity building -- Between meals -- The press.
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Publisher / Publication Date: Library of America 2009
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1 available in Adult Non-fiction, Call number: 814.52 LIERayner, 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,...
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Publisher / Publication Date: Guardian Faber 2019
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1 available in Adult Non-fiction, Call number: 641.013 RAYSummary: 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: "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.
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Publisher / Publication Date: Black Balloon Publishing 2019