women cooks

A smog has spread. Food crops are rapidly disappearing. A chef escapes her dying career in a dreary city to take a job at a decadent mountaintop colony seemingly free of the world's troubles. There, the sky is clear again. Rare ingredients abound. Her enigmatic employer and his visionary daughter have built a lush new life for the global elite, one that reawakens the chef to the pleasures of taste, touch, and her own body. In this atmosphere of hidden wonders and cool, seductive violence, the chef's boundaries undergo a thrilling erosion. Soon she is pushed to the center of a startling attempt to reshape the world far beyond the plate.

"Old Town's midsummer festivities are getting a tasty addition this year. To coincide with a public performance of Shakespeare's "A Midsummer Night's Dream," Bobbie Sue Bodoin, the Queen of Cheesecake, has hired Sophie to organize a dinner with a dessert buffet on the waterfront. Bobbie Sue's homegrown company is thriving, and since her baking dish overfloweth, she wants to reward her employees. Bobbie Sue has only one menu demand: no cheesecake! But her specialty isn't the only thing missing from the evening-Tate, Bobbie Sue's husband, is too, much to her annoyance. Next morning, however, Tate's dead body is discovered. Bobbie Sue insists she didn't kick her spouse to the curb, and begs for Sophie's help finding the real killer. Digging in, Sophie discovers an assortment of Old Town locals who all had reason to want a piece of Tate. Can she gather together the crumbs the killer left behind in time to prevent a second helping of murder?"--.

"Discover the hidden figures of food, the women who changed the way we eat. From Julia Child to the inventor of the dishwasher to the suffragettes who published cookbooks to finance their fight for justice, these trailblazers used the power of food to break barriers and change the world"--Back cover.

"Edna loved to cook. Growing up on a farm in Freetown, Virginia, she learned the value of fresh, local, seasonal food from her Mama Daisy, as well as how to measure ingredients for biscuits using coins and to listen closely to her cakes to know when they were done. Edna carried these traditions with her all the way to Manhattan, where she became a celebrated chef, cooking traditional French food in her signature Southern style and introducing the world to the flavors of her home"--Provided by publisher.

Profiles fifteen women leaders in the food industry, and highlights their work in farming, culinary arts, activism, sustainability, and food science. Includes sidebars.

A picture book relating the true story of Alice Waters, creator of the farm-to-table, organic restaurant Chez Panisse. Alice loved the taste of fresh food growing up, food grown nearby and picked when it was ripe, but as the twentieth century went on, more and more food became processed and packaged. Alice didn't like that, so she started Chez Panisse to bring people fresh, organic, better tasting, and healthier food, and started the organic revolution.

When chef and restaurateur Lillian starts hosting a monthly cooking class on Monday nights, her eight students begin to learn about food and each other while being personally transformed by new insights and friendships as rich as the dishes they create in the kitchen.

The memoir of American chef and restaurateur Alice Waters.

"Everyone loves chocolate chip cookies! But not everyone knows where they came from. Meet Ruth Wakefield, the talented chef and entrepreneur who started a restaurant, wrote a cookbook, and invented this delicious dessert. But just how did she do it, you ask? That's where things get messy!"--OCLC.

Lars Thorvald, a midwestern chef, used to love three things--his kitchen, his wife, and his daughter, Eva. Then his wife left him for some sommelier. Left to raise Eva on his own, Lars instills in her his passion for cooking, and Eva grows up to become the chef at one of the most sought-after restaurants in the country, with a buried secret that drives her to be the best she can be.