Stern, Jane.
Format: text
Publisher / Publication Date: Thomas Nelson 2002
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 STEDissen, William Stark
Summary: Growing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother's kitchen. There, family meals were cooked with local ingredients, many from the home's bountiful garden. In this ambitious debut cookbook, Dissen reinterprets the flavors of his youth, putting a modern spin on recipes grounded in the traditions of sustainable agriculture, local cuisine, and the hills...
Format: text
Publisher / Publication Date: Countryman Press, an imprint of W.W. Norton & Company 2024
Sorry, no copies available
Place a hold to request this item.Summary: 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
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1 available in E-TV DVDs, Call number: DVD E-TV SOUTwitty, Michael
Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...
Format: text
Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 TWITwitty, Michael
Summary: "Among the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian,...
Format: text
Publisher / Publication Date: The University of North Carolina Press 2021
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1 available in Adult Non-fiction, Call number: 641.6318 TWIWest, Michael Lee.
Summary: By watching a multitude of relatives cook, squabble, and carry on tradition, West went from a noncooking student to a full-on gourmet of food and words. Wonderfully presented and thoroughly entertaining, this warm and witty work unites West's evocative voice and humor with the uniquely American form of kitchen tables.
Format: text
Publisher / Publication Date: Perennial 2000