Search results for [Cooking (Codfish)] at NC Cardinal

Results 1 to 9 of 9

Cod : a biography of the fish that changed the world / by Kurlansky, Mark,author.(CARDINAL)273920;

Includes bibliographical references (pages 277-282) and index.Pt. 1. A fish tale -- pt. 2. Limits -- pt. 3. The last hunters -- A cook's tale : six centuries of cod recipes.Cod spans a thousand years and four continents. From the Vikings, who pursued the codfish across the Atlantic, and the enigmatic Basques, who first commercialized it in medieval times, to Bartholomew Gosnold, who named Cape Cod in 1602, and Clarence Birdseye, who founded an industry on frozen cod in the 1930s, Mark Kurlansky introduces the explorers, merchants, writers, chefs, and of course the fishermen, whose lives have interwoven with this prolific fish. He chronicles the fifteenth-century politics of the Hanseatic League and the cod wars of the sixteenth and twentieth centuries. He embellishes his story with gastronomic detail, blending in recipes and lore from the Middle Ages to the present. And he brings to life the cod itself: its personality, habits, extended family, and ultimately the tragedy of how the most profitable fish in history is today faced with extinction. From fishing ports in New England and Newfoundland to coastal skiffs, schooners, and factory ships across the Atlantic; from Iceland and Scandinavia to the coasts of England, Brazil, and West Africa, Mark Kurlansky tells a story that brings world history and human passions into captivating focus. The codfish. Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies and livelihoods have depended on it, and the settlement of North America was driven by it. To the millions it has sustained, it has been a treasure more precious than gold. Indeed, the codfish has played a fascinating and crucial role in world history.1200LAccelerated Reader AR

Subjects: Literature.; Codfish; Cod fisheries.; Cooking (Codfish);

Available copies: 6 / Total copies: 8

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Cooking the Brazilian way : culturally authentic foods including low-fat and vegetarian recipes / by Behnke, Alison.(CARDINAL)664911; Duro, Karin L.(CARDINAL)673896;

An introduction to Brazilian cooking, featuring traditional recipes for Brazilian pork chops, black bean stew, and codfish bites. Also includes information on the history, geography, customs, and people of this South American nation.1110L

Subjects: Cooking, Brazilian;

Available copies: 2 / Total copies: 2

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How to cook a moose : a culinary memoir / by Christensen, Kate,1962-author.(CARDINAL)655721;

Includes bibliographical references (pages 288-290).Introduction: Cooking and eating at the end of the world -- Landing in New England -- My first moose and the Yankee palazzo -- A tale of two kitchens -- A land of all seasons -- Mock turtle soup and terroir -- Literary lobster and clam condoms -- Maple, mutton, and moose muffles -- The essential blueberry and the wild mushroom -- The great disappearing codfish and the perfect oyster -- Holy donuts, wholesome potatoes, and bean holes -- Rock farmers and stone soup -- Into the future.

Subjects: Biographies.; Anecdotes.; Christensen, Kate, 1962-; Food writers; Gourmets; Food; Cooking; Slow food movement.;

Available copies: 3 / Total copies: 3

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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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Three guys from Miami cook Cuban / by Lindgren, Glenn M.(CARDINAL)463572; Castillo, Jorge(Jorge G.)(CARDINAL)463580; Musibay, Raúl.(CARDINAL)463581;

"100 great Cuban recipes with a touch of Miami spice" -- Front cover.

Subjects: Biographies.; Cooking, Cuban.;

Available copies: 3 / Total copies: 4

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Lucinda's authentic Jamaican kitchen / by Scala Quinn, Lucinda.(CARDINAL)419212;

Subjects: Cooking, Jamaican.;

Available copies: 2 / Total copies: 4

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The soup book : over 700 recipes / by De Gouy, Louis P.(Louis Pullig),1876-1947,author.(CARDINAL)524552;

"Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces sixty-one different hot consommés; sixty-five chilled and jellied consommés and soups; seventy-six flavored by beer, fruit, nuts, or wine; one hundred and six cream soups; thirty-three bisques; one hundred chowders; and many others, including a special section of one hundred and seventeen easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled bortsch and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others."--Provided by publisher.

Subjects: Recipes.; Cookbooks.; Soups.;

Available copies: 1 / Total copies: 1

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Real American food / by Wolf, Burton.(CARDINAL)143026;

Subjects: Guidebooks.; Cooking, American.; Food habits;

Available copies: 1 / Total copies: 1

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Disney recipes : from animation to inspiration / by Meyer, Ira L.; Garofalo, Marcello.;

Subjects: Cooking, American.; Disney characters.;

Available copies: 2 / Total copies: 2

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