by
Pinnock, Dale.
Call Number
641.563
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0765
by
Seguret, Susi Gott.
Call Number
641.5
Publication Date
2021
Format:
Electronic Resources
Relevance:
39655.1680
by
Ainsworth, Abby, film director.
Call Number
XX(298113.1)
Publication Date
2021 2019
Summary
STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format:
Electronic Resources
Relevance:
0.0772
by
Bonneau, Anne Marie.
Call Number
641.5636
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0608
by
JONES, Farmer Lee.
Call Number
641.65
Publication Date
2021
Format:
Electronic Resources
Relevance:
50825.8945
by
Kinch, David.
Call Number
641.5
Publication Date
2021
Format:
Electronic Resources
Relevance:
49104.0547
67.
by
Christensen, Ashley.
Call Number
641.555
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0565
by
Dobson, Ross, 1965-, author.
Call Number
641.5994 DOB
Publication Date
2021
Summary
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
Format:
Regular print
Relevance:
0.0772
by
Kreuther, Gabriel.
Call Number
641.5944383 KRE
Publication Date
2021
Summary
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Format:
Electronic Resources
Relevance:
0.0615
by
Glenn, Jane K., author.
Call Number
641.300973 GLE
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0495
by
Murchison, Alan.
Call Number
641.5
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.1083
by
Falco, Anthony.
Call Number
641.8248
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0643
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