Kaminsky, Peter.
Format: text
Publisher / Publication Date: IDG Books 1997
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 799.1 KAMKaminsky, Peter.
Summary: "Everything tastes better with bacon. Even just a little bit of bacon. It's such a full-flavored, umami-rich ingredient, it can transform any dish, and Bacon Nation reveals all of its secrets. In over 100 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes-from Bacon-Wrapped Shrimp with Scallions and Ginger, to Linguine with Cauliflower and Bacon Bread Crumbs, to Bacon, Brisket,...
Format: text
Publisher / Publication Date: Workman Publishing 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.664 KAMYosses, Bill
Summary: Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted...
Format: text
Publisher / Publication Date: Pam Krauss Books, Avery 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.86 YOSMallmann, Francis
Summary: "Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery-and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental,...
Format: text
Publisher / Publication Date: Artisan, a division of Workman Publishing Co. Inc. 2022
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1 available in Adult Non-fiction, Call number: 641.65 MALPerry Lang, Adam.
Summary: A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.
Format: text
Publisher / Publication Date: Artisan 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.76 PERBaldwin, Ned
Summary: "Ned Baldwin, the former chef of Prune, now chef-owner of New York City's Houseman restaurant, and the noted food writer Peter Kaminsky share simple, maverick dishes and techniques that you can transform into a wealth of new recipes"--
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.675 BALSummary: The development of the arts in Europe from the Middle Ages to the modern era is an astonishing record of cultural achievement, from the breathtaking architecture of Gothic cathedrals to the daring visual experiments of the Cubist painters. We all have our favorite artists, periods, or styles from this immensely rich tradition, but how many of us truly know the full sweep of European art? How...
Format: moving image
Publisher / Publication Date: Teaching Co. 2005