by
Balaguer, Oriol.
Call Number
641.865 BAL
Publication Date
2002
Format:
Books
Relevance:
95077.8984
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by
Bocuse, Paul, 1926-
Call Number
641.5944 BOC
Publication Date
1982
Format:
Books
Relevance:
85038.0313
by
Dekura, Hideo.
Call Number
641.595203 DEK
Publication Date
2011
Format:
Books
Relevance:
77634.6172
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:
67232.6172
by
Adrià, Ferran, author.
Call Number
641.5 WHA
Publication Date
2020
Format:
Regular print
Relevance:
63388.4609
by
Domine, Andre.
Call Number
641.302 ORG
Publication Date
1997
Format:
Books
Relevance:
50827.3516
by
Ducasse, Alain.
Call Number
641.5944 DUC
Publication Date
2004
Format:
Books
Relevance:
43630.6484
by
Adria, Ferran.
Call Number
641.5946 ADR
Publication Date
2006
Format:
Books
Relevance:
43630.6445
by
Myhrvold, Nathan.
Call Number
641.5 MYH
Publication Date
2011
Summary
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format:
Books
Relevance:
38820.9922
by
Scanlon, Nancy Loman.
Call Number
642 SCA
Publication Date
1999
Format:
Books
Relevance:
0.1066
by
Cracknell, H. L. (Harry Louis), 1916-
Call Number
641.5 CRA
Publication Date
1989
Format:
Books
Relevance:
0.1066
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