by
Llewellyn, Patricia.
Call Number
DVD 641.5 NAK
Publication Date
2002
Summary
You could cook great food at home with maximum flavour and minimum effort. Each episode follows a hectic day in Jamie's life as he prepares food for his friend, family and work-mates.
Format:
Other
Relevance:
0.0750
Call Number
DVD 641.5092 SAT
Publication Date
2001
Summary
Every restaurant has its busy season, its slow season and its average season - but Saturday night is always busy. And when Saturday comes your station's go to be ready, your heads got to be ready and every thing's got to be just right because the show is on! Join passionate Chef Michael Smith as he goes through the ropes on a typical Saturday at his fine-dining restaurant. With a student from the local chef's school on hand to help, this is a great look at the realities of good cheffing, including buying produce, preparation, team work, organisation, communication, presentation, service and making Saturday night very special.
Format:
Books
Relevance:
0.1771
by
Video Education Australasia.
Call Number
DVD 647.95 KIT
Publication Date
1996
Summary
In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format:
Other
Relevance:
0.0913
Call Number
DVD 641.814 STO
Publication Date
1992
Summary
Chefs, Susan Klugerman and Don Woods, demonstrate how to produce dishes using stocks and sauces.
Format:
Other
Relevance:
0.1474
by
Wells, Barry.
Call Number
DVD 641.81 GAR
Publication Date
1989
Format:
Other
Relevance:
0.0530
by
Roden, Claudia.
Call Number
DVD 641.594 ROD (UNIT)1
Publication Date
1987
Summary
In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format:
Other
Relevance:
0.0945
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