Orem Library

"Join the conversation with more than one hundred women restaurateurs, activists, food writers, home cooks, and professional chefs, including Carla Hall, Ruth Reichl, Julia Turshen, Dorie Greenspan, Priya Krishna, Leah Penniman, Rachel Khong, Osayi Endolyn, Bonnie Tsui, and many others-all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner,...

"From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats"--

Easy-to-read text and die-cut illustrations allow various creatures to reveal what they like to eat.

Provides information about the origins of such common foods as chocolate, hamburgers, noodles, pizza, and Chinese food, the different ways people eat them, and healthy eating habits.

Goldy investigates after she prepares a banquet for the Mignon cosmetics company, where super-saleswoman Claire Satterfield ends up dead.

In this companion cookbook to the Cooking Channel's television program Eat St., the television show host and author presents more than 125 recipes selected from food vendors visited during the show's four seasons touring throughout North America and England.

Have you ever wondered what some of the world's most disgusting dishes are? Cow's intestines, jellied eels, gigantic tuna eyeballs, stinky herrings... These might sound like disgusting ingredients to make witches' potions with, but no, they are delicious and exclusive delicacies served in different parts of the world. The aim of this book is to question what we consider disgusting and to show the incredible diversity and creativity of the world's...