by
Given-Wilson, Rachel, author.
Call Number
641.3 GIV
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0625
by
Emett, Josh, author.
Call Number
641.5 EME
Publication Date
2019
Summary
"Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold -- sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements." --
Format:
Books
Relevance:
38820.2852
by
Muhlke, Christine, author.
Call Number
641.59 MUH
Publication Date
2019
Summary
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format:
Books
Relevance:
0.0680
by
Ruiz, Iñigo, film director.
Call Number
XX(295771.1)
Publication Date
2019 2017
Summary
Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Format:
Electronic Resources
Relevance:
0.0772
by
Stone, Jeremiah, (Chef) (Chef), author.
Call Number
641.5 STO
Publication Date
2018
Format:
Regular print
Relevance:
0.0469
by
Grossi, Guy, 1965-, author.
Call Number
641.5945 GRO
Publication Date
2018
Summary
The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it's long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It's a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city's finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it's also to have you feel fulfilled.' Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.
Format:
Books
Relevance:
0.0680
by
Walker, Alison (Chef)
Call Number
XX(297136.1)
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0455
by
Orr, Daniel.
Call Number
613.25
Publication Date
2018
Summary
The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life.
Format:
Electronic Resources
Relevance:
60138.2695
by
Segal, Jennifer.
Call Number
641.5
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0634
22.
by
Nordström, Tina.
Call Number
641.51229999999998
Publication Date
2017
Summary
Lobster gratin, pulled pork, Nutella mousse. These dishes may sound complicated to make, but in Tina Nordstr#65533;m's Recipes for Young Cooks, Tina makes it so easy that even a child can cook like a professional chef. Tina introduces aspiring young cooks to the culinary world by offering delicious, easy-to-follow recipes and cooking guidelines for preparing simple food that tastes great. In Tina Nordstr#65533;m's Recipes for Young Cooks, children and their parents will learn how to prepare delicious meals that will astound friends and family with the help of celebrity chef Tina Nordstr#65533;m. Tina's tried-and-true cooking tips and recipe advice will have chef hopefuls chopping onions and mixing dressings as if they've never done anything else. Recipes in this valuable guide include: * Spaghetti with Bolognese sauce * Stuffed pork tenderloin * Sausage stroganoff * Rocky road ice cream cake * Cr#65533;me br#65533;l#65533;e * Baked apples with cinnamon sugar filling.
Format:
Electronic Resources
Relevance:
0.0579
by
Bego, Mark.
Call Number
641.5
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0355
by
Nosrat, Samin, author.
Call Number
641.5 NOS
Publication Date
2017
Summary
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Format:
Books
Relevance:
0.0772
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