WorldCat Identities

Zimmern, Andrew

Overview
Works: 62 works in 101 publications in 1 language and 4,355 library holdings
Genres: Juvenile works  Humor  Nonfiction television programs  Cookbooks  Miscellanea  Travelogues (Television programs)  Cross-cultural studies  Television series  Educational films  Television programs 
Roles: Author, Teacher
Publication Timeline
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Most widely held works by Andrew Zimmern
Andrew Zimmern's bizarre world of food : brains, bugs, & blood sausage by Andrew Zimmern( Book )

6 editions published between 2011 and 2013 in English and held by 503 WorldCat member libraries worldwide

Shares the author's adventures and experiences gained while traveling the world in search of highly unusual meals
Baby bug dishes by Meish Goldish( Book )

2 editions published in 2009 in English and held by 496 WorldCat member libraries worldwide

Learn about the wide variety of bug dishes--from stir-fried silkworms to cheese with maggots--that are cooked and eaten by people from different cultures all around the globe. Features large, eye-popping photos, a colorful map, and fascinating fact boxes on every two-page spread
Shocking seafood by Dinah Williams( Book )

3 editions published in 2009 in English and held by 475 WorldCat member libraries worldwide

Learn about the wide variety of creatures from the sea that are cooked--and eaten--by people from different cultures all around the globe. Features large, eye-popping photos, a colorful map, and fascinating fact boxes on every two-page spread
Andrew Zimmern's field guide to exceptionally weird, wild, & wonderful foods : an intrepid eater's digest by Andrew Zimmern( Book )

3 editions published in 2012 in English and held by 450 WorldCat member libraries worldwide

The host of the Travel Channel's Andrew Zimmern's Bizarre Foods America shares memorable moments from his unconventional culinary travels while describing some of the more unusual foods he has sampled, in an account that features fun facts about culture, geography, art and history
James Beard's All-American eats : recipes and stories from our best-loved local restaurants( Book )

2 editions published in 2016 in English and held by 234 WorldCat member libraries worldwide

"Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. In honor of his legacy, each year the James Beard Foundation bestows the America's Classic award to local eateries that are recognized as institutions in their communities, the kind of unassuming places that serve up soul-satisfying food. This cookbook tells the poignant stories behind these restaurants, many of which have been operated by multiple generations within the same family, and collects their recipes for dishes that are sure to stir a craving for home."--
The great American burger book : how to make authentic regional hamburgers at home by George Motz( Book )

2 editions published in 2016 in English and held by 192 WorldCat member libraries worldwide

"Showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country."--Amazon
A tour of ethnic food stores( Visual )

7 editions published between 2002 and 2017 in English and held by 173 WorldCat member libraries worldwide

Featuring Andrew Zimmeran, this video visits Hispanic, Italian, and Chinese grocery stores and shows how ethnic food markets reflect the history and culture of many countries. It discusses the ingredients that are basic and unique to each culture and explains how the food guide pyramid applies to ethnic foods
Bizarre foods with Andrew Zimmern( Visual )

2 editions published in 2008 in English and held by 171 WorldCat member libraries worldwide

Travel to Morocco for lamb's head; Spain for pig brains; the Philippines for live worms; Ecuador for guinea pigs; the United Kingdom for haggis; America's Gulf Coast for water rodents; and more as Andrew puts his iron stomach to the test!
Simply Ming( Visual )

1 edition published in 2012 in English and held by 128 WorldCat member libraries worldwide

Join Ming Tsai on the Emmy-nominated 'Simply Ming' as he and a great group of guest chefs find inspiration from his East-West pantry and from surprise ingredients that range from exotic fruits and vegetables to meats and fish. Ming highlights techniques to help you at home, from filleting a fish to sharing a technique for cooking veggies kids will love. Includes six episodes
The Hot Chicken cookbook : the fiery history & red-hot recipes of Nashville's beloved bird by Timothy Charles Davis( Book )

1 edition published in 2015 in English and held by 127 WorldCat member libraries worldwide

Nashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Che''s Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of "Return to Hot Chicken", Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters
Bizarre foods with Andrew Zimmern( Visual )

1 edition published in 2008 in English and held by 120 WorldCat member libraries worldwide

Adventurous eater Andrew Zimmern is back, looking for the most unimaginable foods in the world. Join him as he visits Iceland, St. Petersburg, Minnesota, China, Bolivia, Delhi, and more
The new charcuterie cookbook : exceptional cured meats to make and serve at home by Jamie Bissonnette( Book )

3 editions published in 2014 in English and held by 106 WorldCat member libraries worldwide

You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pâtés and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home
Bizarre foods with Andrew Zimmern( Visual )

3 editions published in 2009 in English and held by 94 WorldCat member libraries worldwide

Zimmern puts his iron taste buds to the test as he feasts on some of the weirdest foods from around the world. Includes: organs of wild boar in Hawaii, beaver chili in Maine, fish with the heart still beating in Samoa, stew made from buffalo thighs, trotters and brains in Delhi, India, and more
Bizarre foods America by Andrew Zimmern( Visual )

2 editions published in 2012 in English and held by 93 WorldCat member libraries worldwide

Bizarre Foods returns, but this season host Andrew Zimmern ditches his passport and explores some of the strange foods and colorful characters the U.S. has to offer. Dishes include whole roasted alligator in Cajun country, shots of chicken blood outside Seattle, and lamb tongue in Boston
Catering careers( Visual )

2 editions published in 2004 in English and held by 78 WorldCat member libraries worldwide

Chef Andrew Zimmern describes catering as the provision of food and service for special events. Join Andrew as he interviews industry professionals from full-service catering to a private chef
Bizarre foods with Andrew Zimmern( Visual )

1 edition published in 2010 in English and held by 69 WorldCat member libraries worldwide

Utilizing his knowledge of all things edible, Andrew Zimmern is on a quest to find the world's most bizarre foods. Andrew knows that one man's poison is another man's delicacy and he isn't afraid to poke a little fun at the local fare or himself. Andrew is game for anything and knows the most interesting food is found closest to the source. Sidle up to the table and your TV for Bizarre Foods
Bizarre foods with Andrew Zimmern( Visual )

1 edition published in 2011 in English and held by 62 WorldCat member libraries worldwide

Chef, writer, and culinary explorer Andrew Zimmern is back for another season of exotic food adventures. This time around, Andrew gets a taste of tribal foods including wildebeest eyeballs in Namibia, and visits Syria where he seeks out unusual foods and herbal remedies dating back to biblical times
Bizarre foods with Andrew Zimmern( Visual )

1 edition published in 2012 in English and held by 56 WorldCat member libraries worldwide

Andrew Zimmern fishes for piranha in Suriname and travels to Indonesia for some water buffalo entrails
Spanish foods( Visual )

4 editions published between 2004 and 2010 in English and held by 41 WorldCat member libraries worldwide

Chef Andrew Zimmern tours a Spanish restaurant and gives students the basics of Spanish ingredients, tapas, and regional dishes -- as well as Spain's rich history and culture. He also interviews the restaurant owner about the popularity of Spanish foods
Ethnic Eating- Japanese Foods( Visual )

1 edition published in 2004 in English and held by 40 WorldCat member libraries worldwide

A dining experience at a Japanese restaurant includes more than just eating sushi! A knowledge of food terms and eating etiquette are also necessary. Join Chef Andrew for a fascinating study of the rich cultural history of Japan's food. He interviews the restaurant owner and presents a food tour of Japanese dishes
 
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Audience Level
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Audience Level
1
  Kids General Special  
Audience level: 0.22 (from 0.16 for Andrew Zim ... to 0.92 for The bizarr ...)

Andrew Zimmern's bizarre world of food : brains, bugs, & blood sausage
Covers
Baby bug dishesShocking seafoodCatering careersThe bizarre truth : how I walked out the door mouth first-- and came back shaking my headThe bizarre truth : culinary misadventures around the globeThe bizarre truth : a face-first journey to the ends of the Earth
Alternative Names
Andrew Zimmern Amerikaans televisiepresentator

Andrew Zimmern conduttore televisivo statunitense

Andrew Zimmern US-amerikanischer Showmaster, Journalist und Autor

安德鲁·席莫

Languages
English (62)