by
Whetlor, James.
Call Number
641.6639
Publication Date
2018
Summary
The definitive goat meat cookbook.
Format:
Electronic Resources
Relevance:
0.0945
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.665 POU
Publication Date
1994
Summary
A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
Format:
Other
Relevance:
0.0945
by
ClickView (Firm)
Call Number
XX(307276.1)
Summary
Many dishes and recipes require you to roast ingredients. This video introduces the basic dry cookery method of roasting, demonstrating how and when to roast foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format:
Electronic Resources
Relevance:
0.0945
by
Leith, Prue.
Call Number
641.815
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0943
by
Kelly, Donna.
Call Number
641.815
Publication Date
2019
Summary
Kelly begins with classic French toast recipes and takes readers on an adventure of styles, stuffings, and toppings to make desserts, sandwiches, and even casseroles. With tips on how to pick the right breads, methods on how to cook toast to perfection, and a special section on sauces and syrups, everyone will be begging for more French toast.
Format:
Electronic Resources
Relevance:
0.0943
Call Number
ARC MENU BEIGE 186
Publication Date
1989 1988 1987 1986 1985
Format:
Books
Relevance:
0.0938
by
Ruhlman, Michael.
Call Number
641.5
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0913
Call Number
DVD 641.5994 CUL
Publication Date
2009
Summary
Australian food is an eclectic blend of many different cultures. This program explores the origins of many popular Australian foods and what it is that makes them Australian. Beginning with the British colonisation and family favourites such as the traditional Sunday roast, we explore how the migration of the Chinese and Europeans after WW2 introduced Australia to many new culinary delights, and influenced the food we eat today. We introduce the emergence of 'fusion foods' and discuss the growing popularity of Australian bush foods and how the bush food industry is expanding into international markets.
Format:
Books
Relevance:
0.0913
by
De Thample, Rachel.
Call Number
641.66 DE
Publication Date
2011
Summary
We're all aware that cutting down on meat and dairy would help reduce greenhouse gases, and improve our health. But the majority of us do not want to give it up entirely. Here, the author shows us how to make the most of the meat we eat, spinning out a roast to last the week and using lesser-known cuts of meat in imaginative ways. Each recipe meets your protein requirements and includes a 5-A-Day rating.
Format:
Books
Relevance:
0.0884
by
Connolly, Sean, 1967-
Call Number
641.59 CON
Publication Date
2010
Summary
This is a loving celebration of food, family and the stories of life. Each chapter invites you inside a family home for a meal that is being prepared to celebrate a special occasion. The vegetables are chopped, the spices are stirred and the meat is on slow roast. It's time to pour a glass of wine and exchange stories as we enjoy a fabulous family feast with ingredients that have been lovingly passed from generation to generation.
Format:
Books
Relevance:
0.0884
by
Dansereau, Serge, 1956-
Call Number
641.5 DAN
Publication Date
2006
Summary
This guide eatures over 180 recipes, and wine notes, showcasing the very best of Australian produce, beautifully crafted and elegantly presented. From the simple Trout Bundles with Prosciutto and Button Mushrooms for a casual summer picnic to the perfection of Serge's Roast Phesant with Chestnut Puree for an elegant dinner. Featuring exquisite photography from William Meppem and including over 30 desserts and dedicated chapters for canapes and petits fours -- this cookbook has recipes and menu ideas for every occassion.
Format:
Regular print
Relevance:
0.0884
by
ClickView (Firm)
Call Number
XX(301289.1)
Summary
Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
Format:
Other
Relevance:
0.0884
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