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Chez Jacques : traditions and rituals of a cook : with 100 recipes / by Pépin, Jacques.(CARDINAL)353108; Hopkins, Tom,1956-(CARDINAL)607534;
First courses -- Chicken stock, brown stock, and demi-glace -- Cooking with water -- Onion soup gratinée -- Clam chowder and small oatmeal breads -- Potage parmentier -- Gaudes -- Cold country omelet -- Melon and prosciutto -- Tortilla pizzas -- Oysters Rockefeller -- Clam fritters -- Snails in artichoke bottoms -- Frog legs with garlic and parsley -- Codfish brandade with mollet eggs and mouillettes -- Fried whitebait with fried parsley -- Smoked trout and scrambled eggs -- My merguez with pork and grilled tortilla bread -- Truffle and pistachio sausage with buttered fingerling potatoes -- Knockwurst with warm potato salad -- Parfait of rosé mushrooms with sherry-truffle sauce -- Pâté of foie gras with rose hip jam -- Headcheese Jean-Victor with ravigote sauce -- Saucisson of pork tenderloin -- The legacy of nouvelle cuisine -- Main courses -- Linguine with basil and walnut pesto -- Pasta with mussels and shrimp -- Fusilli with poutargue -- Fettuccine with chicken livers -- Codfish with black butter -- Lobster soufflé -- Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes -- Roast chicken with boiled potatoes and Boston lettuce salad -- Fried chicken Southern-style with corn and corn bread sticks -- Chicken with morel sauce and rice -- Chicken with rice -- Rice galette -- Chicken liver timbale with tomato-olive sauce -- On cocktails and wine -- Roasted squab with pea-and-lettuce stew -- Sautéed duck with sweet potatoes and kohlrabi -- Roast rabbit with mustard crust -- Pork and beans stew -- Bean soup -- Pork roast with pig's feet, rutabaga, and chestnuts -- Tripe with polenta and spicy tomato sauce -- Tripe gras-double lyonnaise -- Tripe tablier de sapeur -- Crispy sweetbreads -- Pot-au- feu -- Beef soup -- Beef salad -- Grilled spicy leg of lamb -- Veal roast with shiitakes in tarragon cream sauce -- Corn beef with potatoes, onions, and cabbage -- Corned beef hash with eggs -- Grilled rib-eye steak with tarragon butter and haricots verts with shallots -- Beef stew in red wine sauce -- The food critic -- Side dishes -- Fromage fort -- Tapenade -- Tangy herb mayonnaise -- Salade santé -- Dandelion salad -- Tomato and zucchini salad -- Red cabbage salad with anchöiade dressing -- Asparagus with hazelnut sauce and croutons -- Cauliflower gratin -- Zucchini flower fritters -- Marinated summer mushrooms -- Gratin dauphinois -- Mashed potatoes -- Golden hill potatoes -- Risotto with tomato brouillade -- Gratin of pasta -- Home cooking versus restaurant cooking -- Desserts and other sweets -- Berry potpourri -- Pannequets (crêpes) with strawberry-rhubarb nectar -- Crêpes with trout caviar -- Apple tart with hazelnut frangipane -- Chocolate tartlets with candied grapefruit peel -- Bugnes -- Cannelé -- Caramels -- Caramel custard -- Cheesecake with peach and blueberry sauce -- Pound cake -- Peach jam -- Cheese, fruit, and nut platter -- Apricot and raspberry pâte de fruits -- The most frequently asked questions in cooking classes.
Subjects: Cooking, French.;
Available copies: 1 / Total copies: 1
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Clean soups : simple, nourishing recipes for health and vitality / by Katz, Rebecca,author.(CARDINAL)279673; Edelson, Mat,author.(CARDINAL)464477;
Subjects: Cookbooks.; Detoxification (Health); Soups.; Soups;
Available copies: 5 / Total copies: 5
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The fermentation kitchen : recipes and techniques for kimchi, kombucha, kōji, and more / by Cooper, Sam(Cook),author.(CARDINAL)891296;
Includes bibliographical references (page 218) and index.Foreword -- A microbial world. Enter the microcosmos ; Safety ; Navigating fermentation ; Getting set up ; Cooking with fermented foods -- Bacteria. Lacto tomatoes ; Lacto cauliflower ; Lacto stone fruit ; Lacto shiitake in assam ; Lacto berries ; Lacto carrots and elderflower ; Lacto rhubarb honey ; Kimchi ; Sauerkraut ; Pine cone syrup ; Black garlic ; Lactic acid bacteria and dairy -- Yeast. Herbal soda ; Tepache ; Ginger bug ; Ginger beer ; Kombucha ; Oat beer ; Mead ; Sweet blackcurrant wine ; Vinegar -- Mold. Kōji ; Amazake ; Mirin ; Shio kōji ; Kōji hot sauce ; Porcini garum ; Miso (amino paste) ; Kōji charcuterie vegetables ; Spelt and pea shoyu ; Nukazuke -- Troubleshooting."From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the art and science of fermentation-taking simple ingredients and transforming them in form and flavour. Explore a wide range of authentic and adapted fermentation techniques from across cultures and continents, harnessing the powerful microbes of bacteria, yeast, and mold to unlock new tastes, aromas, and textures; boost your gut microbiome; and preserve seasonal produce for year-round flavour. Discover ways to incorporate ferments into your cooking with ideas to elevate main dishes, sides, sauces, desserts, drinks, and more for flavors money can't buy."--
Subjects: Cookbooks.; Recipes.; Vegetables; Fermented foods.; Canning and preserving.; Cooking (Fermented foods); Kombucha tea.;
Available copies: 8 / Total copies: 9
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The Japanese table : small plates for simple meals / by Hellsten, Sofia,author,photographer.;
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition - which literally means 'one soup, three dishes' - uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Subjects: Cooking, Japanese.; Cooking.;
Available copies: 1 / Total copies: 1
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Fungi : discover the science and secrets behind the world of mushrooms / by Boddy, Lynne,author.; Ashby, Ali,author.(CARDINAL)886019;
Includes bibliographical references and index."In this...book, leading fungal biologists Lynne Boddy and Ali Ashby bring you closer to 300 species of mushrooms and lichens through fascinating facts, mushroom datasets, and detailed illustrations. Discover some of the fastest speeds in nature, specimens that glow in the dark, and fungi that clean up oil spills. Humans have had a close relationship with mushrooms for thousands of years-from using the shiitake for healing, to telling stories of enchanted fairy rings, to cooking gourmet dishes with rare specimens. Bringing together technology, medicine, food, culture, and nature, this fascinating book will open your eyes to the wonders of the hidden kingdom all around us"--
Subjects: Informational works.; Instructional and educational works.; Fungi.; Mycology.;
Available copies: 4 / Total copies: 5
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Cook this now : 120 easy and delectable dishes you can't wait to make / by Clark, Melissa.(CARDINAL)349906;
Machine generated contents note: Winter -- January -- White Bean Stew With Rosemary, Garlic, And Farro -- Tuscan Kale With Anchovies, Garlic, And Pecorino -- Crisp Roasted Chicken With Chickpeas, Lemons, And Carrots With Parsley Gremolata -- Whatever Greens You've Got Salad -- Sesame Soba Salad With Roasted Shiitakes And Tofu Croutons -- Port Wine-Braised Oxtails (Or Short Ribs) -- Skillet-Roasted Potatoes And Golden Turnips With Smashed Garlic -- Baked Apples With Fig And Cardamom Crumble -- Mallobars -- Double Coconut Granola -- February -- Grilled Sausages With Celery Root Salad With Hazelnuts And Arugula -- Crispy Brown Butter Mushrooms -- Chile-Coconut Braised Beef Short Ribs -- Coconut Rice And Peas -- Fragrant Lentil Rice Soup With Spinach And Crispy Onions -- Sliced Oranges With Olives And Red Chile -- Creamy Parsnip And Leek Soup With Pumpernickel Croutons -- Buttery, Garlicky, Spicy Calamari With Israeli Couscous -- Lemony Olive Oil Banana Bread With Chocolate Chips -- Tiny Valentine's Day Cake For Daniel (Devil's Food Cake With Butter Rum Frosting) -- March -- Gingery Split Pea Soup With Toasted Coriander -- Butter Lettuce And Clementine Salad With Brown Butter Vinaigrette -- Braised Pork Shoulder With Tomatoes, Cinnamon, And Olives Over Polenta -- Mustard Greens Salad With Anchovy Croutons And Gruyere Cheese -- Spicy Black Beans With Chorizo And Jalapenos -- Wilted Collard Greens With Lemon And Extra-Virgin Olive Oil -- Baked Stuffed Potatoes With Corned Beef And Dill Butter -- Crispy Roasted Cabbage -- Whole Wheat Irish Soda Bread With Raisins And Caraway -- Olive Oil-Almond Cake With Vanilla Mascarpone -- Spring -- April -- Creamy Leek Gratin With Parmesan -- Pot-Roasted Lamb With Meyer Lemon -- Curried Coconut Tomato Soup -- Savory Matzo Brei With Black Pepper And Honey -- Green-Poached Eggs With Spinach And Chives -- Vietnamese Grilled Steak And Cabbage Salad With Peanuts, Mint, And Chiles -- Roasted Chicken Legs With Smoked Paprika, Blood Orange, And Ginger -- Bulgur "Pilaf" With Swiss Chard And Dried Apricots -- Quick-Braised Pork Chops With Spring Greens And Anchovies -- Barley With Carrots, Scallions, And Maybe Parmesan -- Coconut Fudge Brownies -- May -- Pan-Roasted Pacific Halibut With Spring Onions And Honey Balsamic -- Frisee Salad With Bacon And Eggs -- Garlicky Mussels With White Wine And Ramps -- Panfried Asparagus With Ramps, Lemon, And Fried Eggs -- Roasted Asparagus With Gingered Rhubarb Sauce -- Skillet Chicken With Green Garlic And Lemon Thyme -- Quinoa With Black Pepper, Brown Butter, And Arugula -- Whole Wheat Biscuits With Spicy Cardamom Butter -- Rhubarb Curd Shortbread Tart With Fresh Strawberries -- Rhubarb, Strawberry, And Lemon Marmalade -- June -- Pan-Roasted Radish And Anchovy Crostini -- Pasta With Garlic Scapes Pesto, Sugar Snap Peas, And Ricotta -- Seared Wild Salmon With Brown Butter Cucumbers -- Crushed New Potatoes And Pea Salad With Mustard Seed Dressing -- Clams With Peas, Pea Shoots, And Israeli Couscous -- Honey-Roasted Carrot Salad With Arugula And Almonds -- Green Peach Salad With Lime And Basil -- Whole Wheat Pizza With The Very First Cherry Tomatoes, Olives, And Tuna -- Buckwheat Pancakes With Sliced Peaches And Cardamom Cream Syrup -- Obsessive Twice-Baked Sour Cherry Pie -- Summer -- July -- Cantaloupe And Yogurt Soup With Toasted Cumin Salt -- Shrimp Scampi With Pernod And Fennel Fronds -- Shaved Fennel Salad With Parmesan And Orange Zest -- Panfried Striped Bass With Anchovy Garlic Bread Crumbs And Basil -- Cucumber And Almond Salad With Shiso -- Lamb Merguez Burgers With Harissa Mayonnaise -- Corn Salad With Tomatoes, Avocados, And Lime Cilantro Dressing -- Maple Blueberry Tea Cake With Maple Glaze -- Fresh Peach Buttermilk Ice Cream -- Berry Summer Pudding With Rose-Scented Custard -- August -- A Perfect Tomato Sandwich -- Creamed, Caramelized Corn -- Thai-Style Ground Turkey With Chiles And Basil -- Southeast Asian Tomato Salad -- Sauteed Scallops With Tomatoes And Preserved Lemon -- Grilled Cumin And Chile Veal Meatballs -- Shaved Zucchini And Avocado Salad With Green Goddess Dressing -- Seared Mackerel With Smoky Paprika And Sweet Peppers -- Israeli Couscous With Fresh Corn, Tomatoes, And Feta -- Upside-Down Polenta Plum Cake -- September -- Stupendous Hummus -- Roasted Pepper And Celery Leaf Crostini -- Pasta With Bacon, Rosemary, And Very Ripe Tomatoes -- Green Bean Salad With Walnuts And Walnut Oil -- Fresh Corn Polenta With Roasted Ratatouille And Ricotta -- Braised Pork Ribs With Green Tomato, Orange, And Thyme -- Spiced Braised Lentils And Tomatoes With Toasted Coconut -- Buttery Whole Wheat Paratha -- Pistachio Shortbread -- Figgy Demerara Snacking Cake -- Autumn -- October -- Celery Salad With Walnuts And Parmesan -- Cumin Seed Roasted Cauliflower With Salted Yogurt, Mint, And Pomegranate Seeds -- Raw Kale Salad With Anchovy-Date Dressing -- Roasted Blackfish With Olives And Sage -- Cinnamon Roasted Sweet Potatoes And Garlic -- Stir-Fried Chicken With Leeks, Oyster Mushrooms, And Peanuts -- Carroty Mac And Cheese -- Spinach Salad With Dried Cranberries And Pine Nuts -- Brown Butter Maple Roasted Pears -- Whole Wheat Peanut Butter Sandies -- November -- Ham Bone, Greens, And Bean Soup -- Butternut Squash Risotto With Pistachios And Lemon -- Farro Pasta With Spicy Salami Tomato Sauce And Fresh Mint -- Garlicky Broccoli Rabe -- Spicy Three-Meat Chili -- Honey Whole Wheat Corn Bread -- Shredded Brussels Sprouts With Pancetta And Caraway -- Roasted Acorn Squash, Honey, Smoked Paprika, And Sage Salt -- Sticky Cranberry Ginger Bread -- Spiced Maple Pecan Pie With Star Anise -- December -- Cornmeal Blini With Salmon Caviar -- Beet And Cabbage Borscht With Dill -- Golden Parsnip Latkes -- Sauteed Bay Scallops With Rosemary, Capers, And Israeli Couscous -- Winter Salad With Fennel, Radicchio, Walnuts, And Manchego -- Braised Leg Of Lamb With Garlicky Root Vegetable Puree -- Roasted Rutabagas With Maple Syrup And Chile -- Red Chard With Pine Nuts, Garlic, And Golden Rum Raisins -- Sweet And Spicy Candied Nuts -- Speedy Coconut Eggnog -- Bonus Recipes -- From Melissa Clark's Cookbook In The Kitchen With A Good Appetite -- Creme Brulee French Toast With Orange Blossom Water -- Pan-Roasted Asparagus With Fried Eggs And Anchovy Bread Crumbs -- Roasted Eggplant With Basil Green Goddess Dressing -- Shrimp For A Small Kitchen (Shrimp With Capers, Lemon, And Feta) -- My Mother's Garlic And Thyme-Roasted Chicken Parts With Mustard Croutons -- Quick-Braised Chicken With Moroccan Spices, Lemon, And Olives -- Oven-Roasted Pork Butt With Rosemary, Garlic, And Black Pepper -- Caramelized Onion And Radicchio Quiche -- One-Handed Macaroni With Creamy Peas And Cheese -- My Mother's Crispy Potato Kugel With Rosemary And Fried Shallots -- My Mother's Lemon Pot Roast -- Sesame Halvah Toffee -- Salted Maple Walnut Thumbprints -- Kate's Impossibly Fudgy Brownies With Chile And Sea Salt -- Ridiculously Easy Maple Walnut Ice Cream -- Twenty-Ingredient Pie (Spiced Apple-Pear-Cranberry Crumb Pie)."A journal-style narrative about the author's first year of feeding her family seasonally, sustainably, and sumptuously -- eating real, fresh, whole, non-processed foods, choosing local and seasonal and sustainable whenever possible, and eschewing factory meats and overfished seafood. But also about eating well and not making herself crazy. This will be a look at her choices, how she succeeds and fails, and most importantly, what she's choosing to cook. Including approx. 135 recipes"--Provided by publisher.
Subjects: Cookbooks.; Cooking, American.;
Available copies: 5 / Total copies: 5
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Roberto's new vegan cooking : 125 easy, delicious, real food recipes / by Martin, Roberto,1973-author.(CARDINAL)398149;
Subjects: Cookbooks.; Vegan cooking.;
Available copies: 1 / Total copies: 1
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Mushroom cultivation : an illustrated guide to growing your own mushrooms at home / by Lynch, Tavis,author.(CARDINAL)792602;
The basics -- Growing mushrooms on logs -- Growing mushrooms on straw -- Growing mushrooms on sawdust and wood chips -- Growing mushrooms on compost -- Problems and solutions -- Processing and preparation -- The finished product."Mushrooms are popping up everywhere! On restaurant menus, in grocery aisles, at local farmer's markets, and not just the ubiquitous white buttons we've seen for years. What once were exotic are now almost commonplace. Shiitake, chanterelle, cremini, enoki: The list grows longer every year. Understanding how mushrooms grow is crucial to successfully cultivating them, and Mushroom Cultivation offers comprehensive instruction both on how mushrooms grow and how you can cultivate them yourself to enrich your soil, speed up your composting, and even to suppress weeds. Some cultivate mushrooms for medicinal use or make them into teas and tinctures. After reading Mushroom Cultivation, you'll discover that growing a mushroom is really no more difficult than growing a tomato. You just need a slightly different set of skills."--
Subjects: Mushroom culture.; Mushrooms.;
Available copies: 0 / Total copies: 1
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Forestry and forest products data book / by Jahn, Larry G.(CARDINAL)170267; North Carolina Cooperative Extension Service.(CARDINAL)217218;
Includes bibliographical references.Important facts -- Sources of assistance -- Educational materials -- Woodland owner notes -- Recreational forest trails -- Trends in North Carolina's timber resource -- Landowner guide to forestry in North Carolina -- North Carolina's forests, 1990 / Mark J. Brown.Some of the Woodland owner notes in this volume include information on: extension teletip messages on forestry, wildlife, and forest products ; forest management ; forestry assistance ; measuring the volume of standing trees with a scale stick ; consulting forester ; forest soils ; reforestation as an investment ; North Carolina's pines ; timber sale agreements ; wild turkey management ; deer management ; thinning pine stands ; producing firewood from your woodlot ; site preparation methods and contracts ; successful pine plantings ; producing longleaf pine straw ; selling timber ; producing shiitake mushrooms ; land ownership, liability, and the law in North Carolina -- Sedimentation Pollution Control Act -- North Carolina's Forest Stewardship Program ; landowner's guide to working with recreationists ; understanding forestry terms ; wildlife and forest stewardship ; nutrition management for longleaf pinestraw ; management by objectives in forest planning ; pruning woodland trees ; maintaining forest property boundaries.
Subjects: Forest management; Forest products; Forests and forestry;
Available copies: 2 / Total copies: 2
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The American Diabetes Association vegetarian cookbook : satisfying, bold, and flavorful recipes from the garden / by Petusevsky, Steve.(CARDINAL)662158; American Diabetes Association.(CARDINAL)509637;
Vegetarian pantry -- Soups: both warmed and chilled -- Raw and ready salads -- Hand to mouth: burgers, patties, and griddlecakes -- Big bowls, plates, and entrees -- On the side -- Dress it up: dressings, sauces, and marinades -- Global dips and whirled peas -- Desserts -- Menu suggestions.Chef Steven Petusevsky has created a cookbook aimed at those who are new to vegetarianism and who want to lose weight and get their diabetes under control. The easy-to-follow American Diabetes Association Vegetarian Cookbook acts as a personal guide to a healthier lifestyle, from selecting flavorful seasonal vegetables and building a pantry to preparing the most delicious and satisfying vegetarian dishes inspired by global cuisine. New vegetarian cooks will soon be pros at preparing such delightful dishes as Pan-Seared Spicy Asparagus with Shiitake Mushrooms and Authentic Greek Salad. An array of four-ingredient dishes are perfect for cooks with a busy schedule. With over 150 delicious, healthy, and amazing recipes, readers will soon find that a vegetarian meal can be satisfying, healthy, and diabetes-friendly.
Subjects: Cookbooks.; Diabetes; Vegetarian cooking.; Cooking (Vegetables);
Available copies: 7 / Total copies: 8
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