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Cookery
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Garlic and SapphiresRuth Reichl, food critic for "The New York Times," tells of her adventures adopting different disguises and personas in order to get a true picture of the restaurants she reviewed, and includes some o |
641.5 REI |
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Healthy Snack and Fast-food ChoicesDiscusses how to choose healthy snacks and fast foods in today's fast-paced world; includes recipes teens can make at home. |
613.2 Tur |
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Art, Culture, and CuisineAn examination of cooking as seen through the dual lens of archaeology and art history, covering a period that ranges from prehistory through the late Gothic period. |
641 BOB |
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Strange FoodsA guide to what people eat in countries around the world, presenting stories of the author's experiences dining on a wide variety of regional specialties not commonly consumed in the United States. |
641 HOP |
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Art, Culture, and CuisineAn examination of cooking as seen through the dual lens of archaeology and art history, covering a period that ranges from prehistory through the late Gothic period. |
641 BOB |
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The Supercook's Cookbook
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REF 641.5 SU |
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Last Dinner On the TitanicRecreates menus and recipes from the Titanic, based upon the testimony of eyewitnesses and the survival of several actual menus--including the final dinner in both first and second class, and features |
641.5 ARC |
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Meals for One Or Two |
641.5 Bet |
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Last Dinner On the TitanicRecreates menus and recipes from the Titanic, based upon the testimony of eyewitnesses and the survival of several actual menus--including the final dinner in both first and second class, and features |
641.5 ARC |
