Blogs about: Culinary Arts
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Colette's Wedding Cakes/ Colette Peters
Call Number: TX771.2 .P48 1995 Colette Peters’s one-of-a-kind wedding cakes for which she charges hundreds, sometimes thousands of dollars have made her America’s most sought-after culin… more →
Fort Wayne LibraryNEWs
Talenttrove.com!
talenttrovedotcom1 wrote 12 hours ago: TalentTrove.com, a global online community where talented everyday people are discovered. From toddl … more →
TalentTrove.com Is Where Everyday People Are Discovered!
talenttrove wrote 1 day ago: TalentTrove.com is a global online talent community where talented everyday people are discovered. … more →
Ultimate Coffee Cake
loriholm62 wrote 3 days ago: Prep: 10 min Inactive Prep: 8-10 hours Bake: 30 min Yield:8-10 servings Ingredients 18-20 unbaked … more →
TalentTrove.com is Where Everyday People Are Discovered!
talenttrove wrote 4 days ago: TalentTrove.com is a global online talent community where talented everyday people are discovered. … more →
Basic Food Prep, Week 1
— 4 comments
Susan wrote 5 days ago: I can’t believe I’m back in school. I told myself after I graduated from KU back in 19 … more →
CFP: Food, Law, and Culture
graduateforumnz wrote 1 week ago: The field of food studies has grown enormously over the last decade, as evidenced in part by the ste … more →
Something new to read...
sweettangerine50 wrote 2 weeks ago: Some things have happened in the first few days of school. First, I’ve realized that I cannot … more →
Lemon Ice Cream - a summer hit!
davincicapers wrote 3 weeks ago: Thanks to our local newspaper and the old recipe from Gourmet Magazine, Lemon Ice Cream has been our … more →
Diet Woes
Traverse wrote 3 weeks ago: I know I actually have a few readers (occasionally), so I thought I might ask you guys for some help … more →
Showcase your Talent at TalentTrove.com!!!! :)
talenttrove wrote 3 weeks ago: TalentTrove.com is a brand new, cutting-edge Internet media outlet for everyday people, whether it … more →
Elegant summer salad with pears and pecans
theintuitivechef wrote 3 weeks ago: In culinary school, there were two sides to our particular classroom. It was my first culinary class … more →
I've hit 20,000!!!
sweettangerine50 wrote 4 weeks ago: During my vacation to the lovely islands of Hawaii (Aloha!) I reached my 20,000 hit mark! And beyond … more →
The Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times
carterlibrary wrote 1 month ago: by Tristram Stuart Call Number: TX392 .S86 2007 Hailed by critics on both sides of the Atlantic, The … more →
Baking Illustrated
carterlibrary wrote 1 month ago: by the editors of Cook’s Illustrated Call Number: TX683 .B35 2004 With refreshing wit and pati … more →
Arranging the Meal: A History of Table Service in France
carterlibrary wrote 1 month ago: by Jean-Louis Flandrin Call Number: GT2853 .F7 F63 The sequence in which food has been served at mea … more →
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
carterlibrary wrote 1 month ago: by Ann Vileisis Call Number: TX645 .V55 2008 As the distance between farm and table grew, we went fr … more →
The African-American Heritage Cookbook: Traditional Recipes & Fond Remembrances from Alabama's Renowned Tuskegee Institute
carterlibrary wrote 1 month ago: by Carolyn Quick Tillery Call Number: TX715 .T568 2005 The fragrances, emotions, and tastes of the f … more →
Making of a Chef: Mastering Heat at the Culinary Institute of America
carterlibrary wrote 1 month ago: By Michael Ruhlman Call Number: TX649 .R8 A3 The eye-opening book that was nominated for a 1998 Jame … more →
Leadership Lessons from a Chef: Finding Time to Be Great
carterlibrary wrote 1 month ago: By Charles Carroll Call Number: TX911.3 .M27 C365 2008 A unique guide to leadership in the culinary … more →
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