Awards search:James Beard Foundation Award

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

by Michael Ruhlman
Hardcover, 2013
Tags
food preservation, sustainability, food science
Collections
Cookbooks, Your library
Status
Checked out
Due 2022-04-02
Call number
641.61 R854

CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed

by Shirley O. Corriher
Hardcover, 1997
Collections
needs label, Cookbooks, Your library
Status
Available
Call number
641.5 COR

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

by Karen Page
Hardcover, 2008
Tags
food science
Collections
Cookbooks, Your library
Status
Available
Call number
641.5 P143

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

by Bill Buford
Paperback, 2007
Collections
Your library, Currently reading
Status
Available
Call number
641.5945 BUF

How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition

by Mark Bittman
Hardcover, 2008
Collections
Cookbooks, Your library
Series
How to Cook Everything
Status
Available
Call number
641.5 BIT

I'm Just Here for the Food: Food Heat = Cooking

by Alton Brown
Hardcover, 2002
Collections
Cookbooks, Your library
Series
I'm Just Here for the Food (Book 1)
Status
Available
Call number
641.5 B8122

I'm Just Here for the Food: Food Heat = Cooking

by Alton Brown
Hardcover, 2002
Tags
food science
Collections
Cookbooks, Your library
Series
I'm Just Here for the Food (Book 1)
Status
Available
Call number
641.5 B8122

The New Midwestern Table: 200 Heartland Recipes

by Amy Thielen
Hardcover, 2013
Collections
Cookbooks, Your library
Status
Available
Call number
641.5977 T3467

The Omnivore's Dilemma: A Natural History of Four Meals

by Michael Pollan
Hardcover, 2006
Collection
Your library
Status
Available
Call number
394.12 POL

The Omnivore's Dilemma: A Natural History of Four Meals

by Michael Pollan
Paperback, 2007
Tags
food, sustainability
Collection
Your library
Status
Available
Call number
394.12 P7609

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

by Peter Reinhart
Hardcover, 2007
Tags
breadmaking
Collections
Cookbooks, Your library
Status
Available
Call number
641.815 R2758

The Professional Chef

by The Culinary Institute of America (CIA)
Hardcover, 2011
Collections
Cookbooks, Your library
Status
Available
Call number
641.57 CUL

Salt Sugar Fat: How the Food Giants Hooked Us

by Michael Moss
Paperback, 2014
Collection
Your library
Status
Available
Call number
613.2 MOS

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

by Samin Nosrat
Hardcover, 2017
Collections
Cookbooks, Your library
Status
Available
Call number
641.5 NOR

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

by Samin Nosrat
Hardcover, 2017
Collections
Cookbooks, Your library
Status
Available
Call number
641.5 N841

The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

by Lynne Rossetto Kasper
Hardcover, 2011
Collections
Cookbooks, Your library
Status
Available
Call number
641.5 K153

The Third Plate: Field Notes on the Future of Food

by Dan Barber
Paperback, 2015
Tags
Memoir, food science
Collection
Your library
Status
Available
Call number
641.3 B2331

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

by Deborah Madison
Hardcover, 2013
Collections
Cookbooks, Your library
Status
Available
Call number
641.6 M2656
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