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Purple . The foundation of an influential trade in a Roman world dominated by men. One woman rises up to take the reins of success in an incredible journey of courage, grit, and friendship. And along the way, she changes the world. But before she was Lydia, the seller of purple, she was simply a merchant's daughter who loved three things: her father, her ancestral home, and making dye. Then unbearable betrayal robs her of nearly everything. With only...
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"Every soup and bread recipe you'll ever need, from leading chef and bestselling cookery author, Rachel Allen. Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, there is a soup for every occasion. With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, heart-warming recipes you'll turn to time and time again. Soup Broth Bread also features...
6) Dracula
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Having discovered the double identity of the wealthy Transylvanian nobleman, Count Dracula, a small group of people vow to rid the world of the evil vampire.
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"Bring the joy of Italian living to your kitchen with 100 family-friendly Italian and Italian American recipes from social media star and beloved author of Laura in the Kitchen In Laura Vitale's first cookbook she shared recipes from her popular YouTube cooking channel. Now, in At My Italian Table, she turns her focus to Italy, where she was born and lived until she was a young woman, and where her Nonna's cooking made a lasting imprint. Home sick...
Description
The Icelandic people's relationship to food is tightly linked to their relationship with the land and sea. Iceland's unique food culture includes the sour, cheese-like milk known as “skyr”; the ubiquity of rye bread in Icelandic cuisine; and, of course, the infamous fermented shark that's considered a national dish.
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"From Rosh Hashanah and Passover to Hanukkah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine. As contributor Mitchell Davis puts it, the meal is the holiday. Whether it's the Seder plate or a cheesecake for shavout, Jewish holiday...
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