by
White, Marco Pierre, author.
Call Number
641.5092 WHI
Publication Date
2015 1990
Summary
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Format:
Books
Relevance:
0.0772
by
Carrillo Arronte, Margarita, author
Call Number
641.5972 CAR
Publication Date
2014
Summary
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), 'Mexico: The Cookbook' also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Format:
Books
Relevance:
0.0737
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by
Benn, Martin, (Chef)
Call Number
641.5 BEN
Publication Date
2014
Summary
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Format:
Books
Relevance:
0.0750
by
Andrieu, Philippe, 1968-
Call Number
641.86 AND
Publication Date
2010
Format:
Books
Relevance:
0.0541
by
Marshall, Shirley.
Call Number
641.5941 TAS
Publication Date
2009
Format:
Books
Relevance:
38036.7656
by
Page, Karen.
Call Number
641.5 PAG
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Relevance:
35941.4727
by
Culinary Institute of America.
Call Number
643.3 CUL
Publication Date
2008
Summary
"A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
Relevance:
44824.1367
by
Feinstein, Andrew Hale.
Call Number
647.950687 FEI
Publication Date
2007
Format:
Books
Relevance:
54897.5117
by
Bellido Soler, Claudia.
Call Number
641.86 TWE
Publication Date
2003
Summary
"The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.
Format:
Books
Relevance:
0.0635
by
Labensky, Sarah R.
Call Number
641.5 LAB
Publication Date
2003
Format:
Books
Relevance:
35940.9414
by
Donovan, Mary Deirdre, 1955-
Call Number
641.57 PRO
Publication Date
1993
Format:
Books
Relevance:
41499.5820
by
Conway, Linda Glick
Call Number
641.57 CUL
Publication Date
1991
Format:
Books
Relevance:
0.0608
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