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Publisher
PBS
Pub. Date
[2018]
Physical Desc
1 DVD (55 min.) : sound, color ; 4 3/4 in.
Language
English
Description
After five seasons, Vivian hosts The Final Harvest, a farewell feast of epic proportions. The show's most beloved personalities share intimate moments, along with a series-worth of memorable flashbacks. A fitting sign-off to the series, friends new and old take a seat at the final harvest table, bringing to a close this extended love letter to eastern North Carolina.
Publisher
PBS Distribution
Pub. Date
2013.
Physical Desc
1 DVD (approximately 4 hr.) : sound, color ; 4 3/4 in.
Language
English
Description
Chef Sean Brock is perhaps the best known spokesperson for both expanding and preserving the integrity of traditional Southern food ways. His cuisine shines the spotlight on the untold varieties of rice, beans and grains which once made America the envy of the world. In short, Sean Brock is on the front line of restoring the South to its former Culinary glory.
Publisher
PBS
Pub. Date
[2014]
Physical Desc
2 DVDs (approximately 6 hr., 30 min.) : sound, color ; 4 3/4 in.
Language
English
Description
A character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.
Publisher
PBS
Pub. Date
[2017]
Physical Desc
2 DVDs (approximately 250 min.) : sound, color ; 4 3/4 in.
Language
English
Description
Vivian hits the road in a food truck to support her first cookbook, a 500-page 'culinary love letter'. While on the road, she discovers Jefferson's small batch whiskey in the heart of Bourbon County, fishes for trout at a farm in the North Carolina mountains, and prepares peppers at a clandestine gathering for chefs in the Virginia hills.
Publisher
PBS
Pub. Date
2016.
Physical Desc
2 DVDs (approximately 5 hr.) : sound, color ; 4 3/4 in.
Language
English
Description
In the fourth season, North Carolina celebrity chef Vivian Howard tackles a variety of ingredients including spring onions, watermelons, peas, cabbage, rabbit, catfish, sunchokes, ham hocks, and mayonnaise. This season also follows Vivian as she travels to Oregon's Feast Portland, attends to the details of writing and releasing her first cookbook, and deals with staff changes at her restaurant.
Publisher
PBS
Pub. Date
[2014]
Physical Desc
2 DVDs (approximately 7 hr.) : sound, color ; 4 3/4 in.
Language
English
Description
Season two hits the road with a new roster of Southern ingredients. Vivian and Ben open a second restaurant, plant heirloom apple trees, go pier fishing, hunt ramps and pick up pecans. We'll tag along as Vivian prepares something special for 400 food writers and chefs down in the Delta, fixes holiday meals to meet her family's high standards, and returns to New York City to cook the meal of her career at the James Beard House.
Series
Publisher
PBS
Pub. Date
[2015]
Physical Desc
2 DVDs (approximately 6 hr., 30 min.) : sound, color ; 4 3/4 in.
Language
English
Description
In the third season of "A chef's life", Chef Vivian Howard visits the Charleston Food and Wine Festival, explores the West African roots of okra with her mentor Chef Scott Barton, serves as a judge of Southern sides at the largest BBQ festival in North Carolina, visits the kitchen of "The today show", brings the Avett brothers to the family restaurant, and works on writing her first cookbook.
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