Call Number
DVD 641.5944 LUK
Publication Date
2014
Summary
Luke Nguyen"s passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country"s top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format:
Video disc
Relevance:
0.0811
by
Poole, Steven.
Call Number
306.4
Publication Date
2012
Summary
We have become obsessed by food: where it comes from, where to buy it, how to cook it and most absurdly of all how to eat it. Our televisions and newspapers are filled with celebrity chefs, latter-day priests whose authority and ambition range from the small scale (what we should have for supper) to large-scale public schemes designed to improve our communal eating habits. When did the basic human imperative to feed ourselves mutate into such a multitude of anxieties about provenance, ethics, health, lifestyle and class status? And since when did the likes of Jamie Oliver and Nigella Lawson gain the power to transform our kitchens and dining tables into places where we expect to be spiritually sustained? In this subtle and erudite polemic, Steven Poole argues that we're trying to fill more than just our bellies when we pick up our knives and forks, and that we might be a lot happier if we realised that sometimes we should throw away the colour supplements and open a tin of beans.
Format:
Electronic Resources
Relevance:
0.0566
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Call Number
DVD 641.57 HES
Publication Date
2011
Summary
"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format:
Other
Relevance:
0.0772
Call Number
DVD 641.5994 POH
Publication Date
2010
Summary
For Poh, cooking is all about experimenting and sharing, and she loves inviting friends into her kitchen to help her refine her unique cooking style. So to help with the rules, who better than French-trained chef - Emmanuel Mollois, the Italian master - Antonio Carluccio, Australia's best - Neil Perry, and the entertaining presenter and cook Ian Parmenter. All four chefs drop by Poh's Kitchen to exchange techniques and recipes and share in Poh's family cooking secret.
Format:
Books
Relevance:
0.0981
Call Number
DVD 641.5 MAS S2
Publication Date
2010
Summary
Invite some of Australia's leading chefs into your home for your own private MasterClass. This easy-to-follow DVD features over 25 instructional cooking classes from Series 2. It also includes a bonus booklet with 15 MasterClass recipes from featured guest chefs, exclusive to this DVD!
Format:
Other
Relevance:
0.0945
by
Mehigan, Gary.
Call Number
DVD 641.5 GOO
Publication Date
2010 2006
Summary
Chef Gary Mehigan (Masterchef Australia, Boys Weekend) and nutritionist Janella Purcell (What's Good For You, The Biggest Loser Australia) bring their distinctive culinary skills to the table for this eye-opening and mouthwatering cooking series. Gary and Janella openly discuss and debate their expert opinions whilst serving up a delicious array of food: Roast pork belly versus roast snapper, the best and leanest burgers, sandwiches and tapas, meat or vegetables, the sweetest desserts - it's all covered in easily digestible detail. Balancing the best of both worlds - Gary's full-flavoured creations come under the microscope as Janella offers up natural and nutritious alternatives -exploring the many wholesome ingredients, enticing recipes, and food themes that go a long way to educate, tantalise and inspire home cooking.
Format:
Other
Relevance:
0.0722
Call Number
DVD 641.5 BIG
Publication Date
2010
Summary
"This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Format:
Other
Relevance:
0.0800
by
Oliver, Jamie, 1975-
Call Number
DVD 641.5 JAM
Publication Date
2010
Summary
"On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format:
Other
Relevance:
0.0833
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