Call Number
WAIARC 926 CHE
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
0.0910
by
William Angliss Institute.
Call Number
WAIARC 378.945 GRE
Publication Date
2024 2023 2022 2021 2020
Format:
Other
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77630.7344
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by
Saxon, Michael
Call Number
641.5092 SAX
Publication Date
2008 2001 2000
Format:
Books
Relevance:
85042.6406
by
William Angliss Institute.
Call Number
WAIARC 378.945 GRE VOL 1
Publication Date
2006 2005 2004 2003
Format:
Books
Relevance:
77630.7578
by
Kelly, Ian, 1966-
Call Number
ARC 641.5092 KEL
Publication Date
2005 2003
Summary
"A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a culinary tour of the palaces of Britain and Europe in the ultimate age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born." "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Careme's meteoric rise from a child abandoned on the streets of revolutionary Paris to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace - when emperors, kings, and princes wielded Careme's gastronomy as a diplomatic tool.". "Careme was much more than the inventor of the chef's hat, the vol-au-vent, and the souffle. He had an unfailing ability to cook for the right people in the right place at the right time. He knew the foibles and the favorite dishes of the Romanovs, the Rothschilds, and Rossini. He worked for the gourmet-king George IV, the Viennese court, and even made Napoleon's wedding cake. But Careme's reputation rested ultimately on a novel idea that changed cooking forever: by marrying food and glamour in his books - which transported readers to the tables of the famous households for whom he cooked - he was the first chef to become rich and famous by publishing cookbooks."--BOOK JACKET.
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0617/2004041900-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html
Relevance:
0.1055
by
Boulud, Daniel.
Call Number
641.572 BOU
Publication Date
2003
Format:
Books
Relevance:
0.0765
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
Riely, Elizabeth.
Call Number
641.03 RIE
Publication Date
2003
Summary
"Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET.
Format:
Books
Relevance:
77634.5234
by
Schmidt, Arno, 1937-
Call Number
641.57 SCH
Publication Date
2003
Summary
"A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more." "The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/wiley037/2002028853.html
Table of contents http://www.loc.gov/catdir/toc/fy036/2002028853.html
Table of contents http://www.loc.gov/catdir/toc/fy036/2002028853.html
Relevance:
60136.1094
by
Hill, Kendall.
Call Number
641.5 COA
Publication Date
2003
Format:
Books
Relevance:
46125.5938
by
Llewellyn, Patricia.
Call Number
DVD 641.5 NAK
Publication Date
2003
Summary
Jamie Oliver is back in town and raring to cook - but juggling a hectic social life with a passion for entertaining means it's all got to be simple, easy and fun.
Format:
Other
Relevance:
0.0750
by
Friberg, Bo, 1940-
Call Number
641.865 FRI
Publication Date
2003
Format:
Books
Relevance:
0.0634
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