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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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2023., Harper Celebrate Call No: 635.986 S929c Availability:1 of 1 At Your Library Summary Note: Even if all you have is a postage stamp's worth of space on a balcony, patio, or front stoop, you can grow and cultivate a fresh bounty of vegetables, herbs, and edible flowers to enjoy in every season. The Victory Gardens of the 1940s were wildly popular and proved to the world that a little dirt and tender nurturing could feed a country at war. The spirit of those gardens lives on in today's container gardens. Nostalgic memories are paired with modern techniques, resulting in an extremely user-friendly guide for both new and experienced gardeners. In her trademark warm and informative style, bestselling author and expert gardener Maggie Stuckey shares everything you need to know to succeed with container gardening: planning, gearing up, planting, nurturing, and harvesting.
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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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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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2021., National Geographic Call No: 523.1 T994c Availability:1 of 1 At Your Library Summary Note: An exploration of some of the deepest questions about our place in the universe.
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2021., Adult, Bold Type Books Call No: BLK 523.01 P928d Edition: First edition. Availability:1 of 1 At Your Library Summary Note: From a star theoretical physicist, a journey into the world of particle physics and the cosmos — and a call for a more just practice of science. In The Disordered Cosmos, Dr. Chanda Prescod-Weinstein shares her love for physics, from the Standard Model of Particle Physics and what lies beyond it, to the physics of melanin in skin, to the latest theories of dark matter — all with a new spin informed by history, politics, and the wisdom of Star Trek. One of the leading physicists of her generation, Dr. Chanda Prescod-Weinstein is also one of fewer than one hundred Black American women to earn a PhD from a department of physics. Her vision of the cosmos is vibrant, buoyantly non-traditional, and grounded in Black feminist traditions. Prescod-Weinstein urges us to recognize how science, like most fields, is rife with racism, sexism, and other dehumanizing systems. She lays out a bold new approach to science and society that begins with the belief that we all have a fundamental right to know and love the night sky. The Disordered Cosmos dreams into existence a world that allows everyone to tap into humanity’s wealth of knowledge about the wonders of the universe.
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2020., Clarkson Potter Call No: Bio C456e Availability:1 of 1 At Your Library Summary Note: "The chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir"--
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[2017], Invisible Publishing Call No: QWF 641.01 C187e Edition: ed. Availability:1 of 1 At Your Library Summary Note: A new essay collection by the Phillip K. Dick of chipsIn this series of thoughtful essays and stink-eyed observations, Jonah Campbell explores food and drink in the modern world, from pig heads and whisky to fine wine and French gastronomy, Nigella Lawson to David Cronenberg, with a trail of potato chips and stale chocolate bars along the way. In the tradition of writers like M. F. K. Fisher and David Foster Wallace, Eaten Back to Life renders in delirious prose the ecstasies and absurdities that lie beneath the daily business of feeding ourselves.
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By Wilson, Beec2015., Adult, Basic Books Call No: 641.01 W746f Availability:1 of 1 At Your Library Summary Note: "In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--From publisher.
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2011., Invisible Publishing Call No: 641.01 C188f Edition: 1st ed. Availability:1 of 1 At Your Library Summary Note: If you take a six hundred-dollar bottle of scotch, and drink it all in three hours, you're going to throw up the same as a ten-dollar jug of hooch. Food and Trembling is the gourmet's equalizer, a collection of writing about the world's finest culinary pleasures from Jonah Campbell; metalhead, misanthrope, and unrepentant good-eater. Be it through the subtle perfection of a BLT, or the etymology of the croissant, Food and Trembling approaches eating not with a four-figure expense account, but a rare insight and a fierce appetite for the pleasures of the table.
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2017., Flatiron Books Call No: BLK 641.563 W758f Edition: First Edition. Availability:1 of 1 At Your Library Summary Note: "With dishes created and prepared alongside her favorite chefs, paired with personal essays and memories from Oprah herself, this cookbook offers a candid, behind-the-scenes look into the life (and kitchen) of one of the most influential and respected celebrities in the world"--Back cover.
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By Mayle, Peter2001., Alfred A. Knopf Call No: 394.1 M469f Edition: 1st ed. Availability:1 of 1 At Your Library
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2019., Adult, W.W. Norton & Company Call No: BLK 523.01092 T994l Edition: First edition. Availability:1 of 1 At Your Library Summary Note: Tyson shares 101 letters from people across the globe who have sought him out in search of scientific answers.
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2019., Adult, W.W. Norton & Company Edition: eBook ed. Connect to this eBook title Summary Note: Tyson shares 101 letters from people across the globe who have sought him out in search of scientific answers. A luminous companion to the phenomenal bestseller Astrophysics for People in a Hurry. Astrophysicist Neil deGrasse Tyson has attracted one of the world's largest online followings with his fascinating, widely accessible insights into science and our universe. Now, Tyson invites us to go behind the scenes of his public fame by revealing his correspondence with people across the globe who have sought him out in search of answers. In this hand-picked collection of 101 letters, Tyson draws upon cosmic perspectives to address a vast array of questions about science, faith, philosophy, life, and of course, Pluto. His succinct, opinionated, passionate, and often funny responses reflect his popularity and standing as a leading educator. Tyson's 2017 bestseller Astrophysics for People in a Hurry offered more than one million readers an insightful and accessible understanding of the universe. Tyson's most candid and heartfelt writing yet, Letters from an Astrophysicist introduces us to a newly personal dimension of Tyson's quest to explore our place in the cosmos.
![Letters from an astrophysicist [eBook]](/Library/images/~imageCT100764.JPG "Letters from an astrophysicist [eBook]")
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2019., ECW Press Call No: 363.8 N554l Availability:1 of 1 At Your Library Summary Note: "A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it's chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman's bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of "extinction dinners" designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what's on your plate in quite the same way again."--
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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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2013., Adult, Firefly Books Call No: 641.5 Y83m Availability:1 of 1 At Your Library Summary Note: "This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents."--From publisher.
