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    Search Results: Returned 23 Results, Displaying Titles 1 - 20
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       1999., Macmillan Call No: 641.5884 C938b   Edition: First Edition.    Availability:1 of 1     At Your Library Summary Note: Here's a collection of tasty and attractive dishes that can easily be prepared with little to no attention and are ready when you want to eat. Succulent meats, tender poultry and even vegetarian dishes, hot and full of simmered-in flavor, are waiting for you when you want them. This book is full of more than 120 no-nonsense, delicious recipes that are easy for anyone to use-just dump in the ingredients, dial the heat, and dinner will be ready when you get home from work. All the preparation can be done the night before, so putting dinner on in the morning a breeze. Recipes include everything - meat, chicken ,and meatless main dishes to side dishes, dips, drinks, and even desserts - with more than 50 photos of these easy, delicious meals. Slow cookers are an all around economical choice - from the price of appliance to the amount of time spent cooking and the ingredients you can use makes this subject appealing to a wide group of consumers. Slow cooking enhances the flavor and also tenderizes all varieties of meat, including the less expensive cuts, so it is an economical way to cook. Most recipes have cooking times of 8 to 10 hours, so they can be started at the beginning of the day and be ready for dinnertime. Slow cookers are not only for the work-a-day world; they're also very convenient for entertaining and when stove/oven are being used for other food preparations. It is perfect for making crowd-size hot beverages, such as hot chocolate or mulled cider, and it keeps dips and side dishes hot for several hours, making it perfect for hassle-free entertaining and meal making. With Betty Crocker's Slow Cooker Cookbook, putting dinner on the table has never been easier.
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      By Fletcher, Nichola, 1951-
       2005., Phoenix Call No: 641.094 F614c    Availability:1 of 1     At Your Library Summary Note: Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. Fletcher has written a history of feasts throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, this book covers them all. For anyone who has ever sat down at a banquet table and wondered, "Why?" Nichola Fletcher provides the answer in a book that is a feast all its own.--From publisher description.
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      By Garten, Ina  Bacon, Quentin
       2018., Clarkson Potter/Publishers Call No: 641.5 G244c   Edition: First edition.    Availability:1 of 1     At Your Library Series Title: A Barefoot Contessa cookbook.Summary Note: As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself! For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side. With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!"
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      By Twitty, Michael, 1977-
       2018., Adult, Tantor Media, Inc Edition: Unabridged.    Connect to this eAudiobook title. Summary Note: Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.
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      By Carell, Steve, 1963-  Rudd, Paul.  Clement, Jemaine.
       2010., 114 min, Paramount Call No: DVD Fic Dinner   Edition: Widescreen.    Availability:1 of 1     At Your Library Summary Note: Tim is a guy on the verge of having it all. The only thing standing between him and total career success is finding the perfect guest to bring to his boss' annual Dinner for Extraordinary People, an event where the winner of the evening brings the most eccentric character as his guest. Enter Barry, a guy with a passion for dressing mice up in tiny outfits to recreate great works of art. When the duo shows up to dine, the lunacy kicks into high gear.
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      By Walter, B. P.
       2021., Adult, One More Chapter Call No: MYS Fic Wal    Availability:1 of 1     At Your Library Summary Note: Four people walked into the dining room that night. One would never leave. Matthew: the perfect husband. Titus: the perfect son. Charlie: the perfect illusion. Rachel: the perfect stranger. Charlie didn't want her at the book club. Matthew wouldn't listen. And that's how Charlie finds himself slumped beside his husband's body, their son sitting silently at the dinner table, while Rachel calls 999, the bloody knife still gripped in her hand.
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      By Vincent, Isabel, 1965-
       2016., Algonquin Books of Chapel Hill Call No: Bio V772d   Edition: First edition.    Availability:1 of 1     At Your Library Summary Note: "When Isabel meets Edward, both are at a crossroads: he wants to follow his late wife to the grave, and she is ready to give up on love. Thinking she is merely helping out her friend, Edward's daughter--who lives far away and asked her to check in on her nonagenarian dad in New York--Isabel has no idea that the man in the kitchen baking the sublime roast chicken and light-as-air apricot soufflà will end up changing her life. As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward is teaching Isabel the luxury of slowing down and taking the time to think through everything she does, to deconstruct her own life, cutting it back to the bone and examining the guts, no matter how messy that proves to be. Dinner with Edward is a book about sorrow and joy, love and nourishment, and about how dinner with a friend can, in the words of M.F.K. Fisher, 'sustain us against the hungers of the world'"--
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      By Jones, Martin, 1951-
       2007., Oxford University Press Call No: 394.1 J78f    Availability:1 of 1     At Your Library Summary Note: "In Feast, Martin Jones reconstructs the development of the meal, with the help of the latest archaeological techniques: from chimpanzees at a kill to university professors at a formal feast, from a Roman banquet to the TV dinner and the drive-through diner. Spanning half a million years, this account reveals the history of the meal and its huge impact both on the society and the ecology of the planet."--BOOK JACKET.
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      By Chesterman, Lesley, 1967-  Chauvin, Maude
       2022., Adult, Simon & Schuster Canada Call No: NEW 641.5 C525m   Edition: Simon & Schuster Canada edition.    Availability:1 of 1     At Your Library Summary Note: How do you cook the perfect roast chicken? Which pasta dish is the most comforting? How to assemble a black forest worthy of the best pastries? Every day, Lesley Chesterman is asked these existential questions. After decades of culinary explorations, she has finally gathered all the answers in this generous book. Pastry chef, food critic and gourmet columnist (The Gazette, Ici Première), Lesley reveals her secrets to making over 100 great classics to perfection, in addition to offering a ton of sound advice. This reference book is also a charming plea for a return to the pleasure of cooking and a celebration of the time spent together around the table.
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      By Wolfe, Mandy  Wolfe, Rebecca  Erickson, Meredith, 1980-
       2022., Adult, Appetite Call No: NEW 641.83 W853m    Availability:1 of 1     At Your Library Summary Note: This second cookbook, following Mandy's Gourmet Salads, is packed with even more salads, more smoothies, more sweets--and now morning fuel and soups too! Indulge in and be inspired by these heartwarming recipes for cold-weather meals, plus plenty of year-round favorites.
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      By Harrison, Jim, 1937-
       2017., Grove Press, an impring of Grove Atlantic Call No: 641.013 H318r   Edition: First Grove Atlantic hardcover edition. First edition.    Availability:1 of 1     At Your Library Summary Note: New York Times bestselling author Jim Harrison was one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as 'the poet laureate of appetite' (Dallas Morning News).A Really Big Lunch, to be published on the one-year anniversary of Harrison's death, collects many of his food pieces for the first time-and taps into his larger-than-life appetite with wit and verve.Jim Harrison's legendary gourmandise is on full display inA Really Big Lunch. From the titularNew Yorker piece about a French lunch that went to thirty-seven courses, to pieces fromBrick,Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews,A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades.A Really Big Lunch is a literary delight that will satisfy every appetite.