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Mastering the art of French cooking: v. 2
Par Julia Child. 1970
In this companion to Mastering the Art of French Cooking, Volume 1 (BR 12229), the authors offer "Americans, working with…
American ingredients," the opportunity to create additional French cuisine. Here they concentrate on the expansion of basic dishes in seven areas, including soups, breads, meats, chicken, and dessertsFull of beans
Par Brooke Dojny. 1996
Dojny describes various types of beans, debunks the old concept that beans have to be soaked overnight, and offers seventy-five…
recipes for appetizers, soups, salads, and main dishes--both with and without meatMills says he ate out a lot as a college student, until he drained his savings and was forced into…
the kitchen. In a panic, he called Mom for help. She compiled these simple recipes, with tips and warnings for preparing them. She provided suggestions for basic staples--spices, canned goods, and utensils--to have on handThe art of cooking for the diabetic
Par Mary Hess. 1978
Revised edition containing information on diabetes and its management, based on 1994 recommendations of the American Diabetes Association. Includes advice…
on exercise, alcohol, dining out, and eating while traveling; recipes for soups, breads, meats, poultry, seafood, eggs, cheese, yogurt, pastas, and dessertsMastering the art of French cooking: v. 1
Par Julia Child. 1961
Classic cookbook, originally written in 1961, offering advice and recipes for beginners and experienced cooks. Presents step-by-step instructions for each…
recipe, with special attention to basic recipes that are the backbone of French cuisine. Discusses equipment and the buying and handling of ingredients. Companion to Mastering the Art of French Cooking, Volume 2 (BR 12230)Preserving for all seasons
Par Anne Gardon. 1999
A guide to canning and pickling fresh fruits and vegetables throughout the year. Offers recipes for every season with creative…
suggestions for using the products. Includes directions for preparing pears in wine, Indian chutney, Chinese pickles, and other unusual concoctions. 1999One dough, fifty cookies: baking favorite and festive cookies in a snap
Par Leslie Pendleton. 1998
Former food editor of Gourmet magazine provides a recipe and instructions for one large master batch of butter cookie dough.…
Each of the fifty recipes for distinctly flavored cookies that follows calls for one half of the master dough. Covers spritz, icebox, rolled or cutout, drop, and bar formsTall and tasty: fruit trees
Par Meredith Hughes. 2000
Spill the beans and pass the peanuts: legumes
Par Meredith Hughes. 1999
Yes, we have bananas: fruits from shrubs & vines
Par Meredith Hughes. 2000
Soul food: recipes and reflections from African-American churches
Par Joyce White. 1998
More than 150 recipes and reminiscences gathered from members of African American churches throughout the United States. Presents a brief…
history and variations for each type of dish; includes standard favorites such as cornbread and sweet potato pieCool as a cucumber, hot as a pepper: fruit vegetables
Par Meredith Hughes. 1999
Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits…
of fruits, such as tomatoes, eggplants, avocados, cucumbers, peppers, squash, and breadfruit. Includes recipes. For grades 4-7. 1999Flavor foods: spices & herbs
Par Meredith Hughes. 2000
Describes the historical origins, uses, and growing requirements of various spices and herbs derived from flowers, fruits, leaves, bark, seeds,…
roots, and rhizomes. Includes pepper, vanilla, nutmeg, horseradish, licorice, ginger, cinnamon, mustard, basil, rosemary, saffron, and parsley. For grades 4-7. 2000A platter of figs and other recipes
Par David Tanis. 2008
Head chef of Berkeley's Chez Panisse offers twenty-four three-course menus featuring recipes for spring, summer, fall, and winter. Suggestions include…
melon and figs with prosciutto and mint, deconstructed salade niçoise, and lavender honey ice cream for a hot summer day. Provides tips on selecting, preparing, and presenting seasonal specialties. 2008The Star Wars cook book: wookiee cookies and other galactic recipes
Par Robin Davis. 1998
Twenty-nine recipes arranged as breakfasts, beverages, snacks, main courses, and desserts--each with a list of necessary ingredients and step-by-step instructions.…
Try the C-3PO pancakes, drink a Yoda soda, snack on a Jabba jiggle, and dine on Obi-Wan kebabs, followed by R2-D2 treats. Includes health and safety tips. For grades 3-6Blue moon soup: a family cookbook : recipes
Par Gary Goss. 1999
Thirty-three soup recipes grouped by season. For winter, hearty choices: minestrone, French onion, and Cuban black bean. Summer has cold…
soups: gazpacho, vichyssoise, and ice cream! Ingredients are listed first, then step-by-step directions. Includes nine related recipes for breads, nachos, and croutons. For grades 4-7 and older readers. 1999Nous sommes ce que nous mangeons: essai (Questions de société)
Par Jane Goodall. 2008
"Les ressources naturelles à la base de l'alimentation de l'homme et des animaux sont gravement menacées : déforestation, surexploitation des…
sols, élevage intensif, pollution des océans. C'est en constatant que ces problèmes sont liés au mode de vie adopté par les grands pays industrialisés que la grande primatologue Jane Goodall a commencé à s'intéresser de près à la nourriture des hommes - une nourriture de plus en plus dénaturée. Face à de tels enjeux, le Dr Jane Goodall propose des réponses immédiates, accessibles à tous. La grande dame des chimpanzés fait ainsi bénéficier le lecteur de ses expériences de scientifique et de fondatrice de l'Institut Jane Goodall, qui inscrit son action dans une démarche globale de protection de la biodiversité, d'aide à la gestion durable et équitable des ressources. Au-delà d'une synthèse des grandes questions alimentaires d'aujourd'hui, ce livre engagé propose des éléments concrets aux consommateurs qui veulent se réapproprier la liberté de bien se nourrir." -- 4e de couvGlorious grasses: the grains
Par Meredith Hughes. 1999
Explains how humans have cultivated and used various grains including wheat, rice, corn, millet, oats, barley, and rye. Discusses the…
nutritional value of these cereal products and provides recipes. For grades 4-7. 1999The book of finger foods
Par Hilaire Walden. 1999
Eclectic assortment of recipes for dishes that can be eaten with the fingers at parties, picnics, or light meals. Asian…
crackers, Scotch eggs, shrimp toast, turkey and cranberry rolls, baked new potatoes, seared scallop kabobs, Mexican mini muffins, orange truffle cups, and cheesecake squares are among the entries. 1999Clueless in the kitchen: a cookbook for teens
Par Evelyn Raab. 1998
Two hundred recipes based on the principle that cooking from scratch is cheaper, healthier, and tastier. Includes dishes for breakfast…
through dinner, desserts, snacks, and vegetarian specialties. Contains tips on stocking the pantry, shopping for fresh ingredients, food preparation and storage, and kitchen appliance maintenance. For junior and senior high readers