• Buttermilk Graffiti

    Buttermilk Graffiti

    Lee, Edward

    In this travelog and food memoir, chef Lee travels the country revisiting traditional American dishes and exploring the new cultures that are changing the culinary landscape. (Library Journal)

    Format: Book

    Availability: Available

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  • In Pursuit of Flavor

    In Pursuit of Flavor

    Lewis, Edna

    Edna Lewis shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. (NoveList)

    Format: Book

    Availability: Available

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  • On the Noodle Road

    On the Noodle Road

    Lin-Liu, Jen

    Lin-Liu, a Southern California foodie repatriated to Beijing, where she ran a cooking school, traces the path of the evolving noodle along the ancient Silk Road, the key trading route between western China and the Mediterranean. (Publishers Weekly)

    Format: Book

    Availability: Available

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  • From Scratch

    From Scratch

    Locke, Tembi

    This poignant and transporting cross-cultural love story is set against the lush backdrop of the Sicilian countryside, where one woman discovers the healing powers of food, family, and unexpected grace in her darkest hour. (NoveList)

    Format: Book

    Availability: Available

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  • Nobu

    Nobu

    Matsuhisa, Nobuyuki

    In this outstanding memoir, chef and restaurateur Matsuhisa tells of his rise from being a dishwasher and deliveryman to becoming synonymous with top-notch sushi and Japanese-inspired cuisine. (Publishers Weeky)

    Format: Book

    Availability: Available

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  • Soul Food

    Soul Food

    Miller, Adrian

    In an attempt to revamp its poor reputation, Miller offers up this comprehensive and entertaining history of soul food, tracing its evolution from its beginnings with slavery to the Great Migrations from the rural South. (Library Journal)

    Format: Book

    Availability: Available

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  • Mango and Peppercorns

    Mango and Peppercorns

    Nguyen, Tung

    This memoir shines with the power of resilience, friendship, family, and food to bring together two women from vastly different backgrounds and inspire them to build Hy Vong, an award-winning Vietnamese restaurant in Miami. (Library Journal)

    Format: Book

    Availability: All copies in use

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  • Salt, Fat, Acid, Heat

    Salt, Fat, Acid, Heat

    Nosrat, Samin

    Working in the trenches of Chez Panisse's gourmet kitchen, Nosrat discovered the secret behind great cooking—not memorizing recipes, but knowing the balance among four key elements: salt, fat, acid, and heat. (Library Journal)

    Format: Book

    Availability: Available

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  • Notes From A Young Black Chef

    Notes From A Young Black Chef

    Onwuachi, Kwame

    The Top Chef star traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career. (NoveList)

    Format: Book

    Availability: Available

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  • The Rise

    The Rise

    Samuelsson, Marcus

    Reminding us that Black food is not monolithic and is more than soul food, award-winning chef Samuelsson creates a groundbreaking resource devoted to Black foodways and the ongoing history of food as a part of racial justice. (Library Journal)

    Format: Book

    Availability: Available

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