Call Number
DVD 641.555 CON
Publication Date
2006
Summary
Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format:
Other
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109696.8672
Call Number
DVD 641.5635 LIG
Publication Date
1991
Summary
Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.
Format:
Other
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109696.8359
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Call Number
DVD 641.595 GLO
Publication Date
2012
Summary
The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
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Other
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77567.4219
by
Passedat, Gerald, 1960-
Call Number
DVD 641.5944 PAS
Publication Date
2007
Summary
Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format:
Books
Relevance:
63388.3789
by
Roellinger, Olivier, 1955-
Call Number
DVD 641.5944 ROE
Publication Date
2003
Summary
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Format:
Books
Relevance:
50825.9141
by
Barbot, Pascal, 1972-
Call Number
DVD 641.5944 BAR
Publication Date
2009
Summary
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Format:
Books
Relevance:
50825.9063
by
McIntosh, James.
Call Number
DVD 641.5636 WOR
Publication Date
1999 1998 1997 1996 1995
Format:
Other
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44826.1172
by
Bras, Michel, 1946-
Call Number
DVD 641.5944 BRA
Publication Date
2008
Summary
Michel Bras had brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region to the plate.
Format:
Books
Relevance:
42525.0859
by
Guerard, Michel, 1933-
Call Number
DVD 641.5944 GUE
Publication Date
2009
Summary
One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format:
Books
Relevance:
42525.0820
by
Gagnaire, Pierre, 1950-
Call Number
DVD 641.5944 GAG
Publication Date
2010
Summary
Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. He prefers to work on posture and attitude. He creates in a continual flux : his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation of the product, its energy and the person he's cooking for. - From WorldCat
Format:
Books
Relevance:
42525.0703
by
Troisgros, Michel, 1958-
Call Number
DVD 641.5944 TRO
Publication Date
2007
Summary
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format:
Books
Relevance:
41500.3945
by
Ou, Serge.
Call Number
DVD 641.5955 IRA
Publication Date
1998
Summary
The program explores spicy and aromatic dishes of Iranian cuisine.
Format:
Other
Relevance:
0.1474
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