by
Roca, Joan.
Call Number
641.4 ROC
Publication Date
2006
Format:
Books
Relevance:
71876.8281
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
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by
Lee, Jeannie Cho.
Call Number
641.22 LEE
Publication Date
2009
Format:
Books
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63388.4219
by
Gaté, Gabriel, 1955-
Call Number
641.5944 GAT
Publication Date
1981
Format:
Books
Relevance:
57338.1484
by
Gíslason, Gunnar Karl
Call Number
641.594912 GIS
Publication Date
2014
Format:
Books
Relevance:
52744.2109
by
Boulud, Daniel, author.
Call Number
641.5944 BOU
Publication Date
2013
Summary
A chef and restaurateur best known for his eponymous restaurant in Manhattan presents seventy-five signature French recipes along with essays on bread and cheese as well as a humorous take on the preparation of several famous French dishes.
Format:
Books
Relevance:
46124.4023
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
Roux, Albert, 1935-
Call Number
641.5944 ROU
Publication Date
1983
Format:
Books
Relevance:
36600.3789
by
Robinson, Daniel, 1964-, author.
Call Number
915.6944204 JER
Publication Date
2019
Summary
Tour the fascinating sites of Jerusalem's Old City, sample eclectic Israeli cuisine in vibrant Tel Aviv or soak in the salty waters of the Dead Sea: everything you need to know is clearly laid out within colour-coded chapters. Discover the best of the Holy Land with this indispensable travel guide.
Format:
Regular print
Relevance:
0.1021
by
Newman, Jacqueline M.
Call Number
394.120951 NEW
Publication Date
2004
Summary
"Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up to the present day."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0418/2004012484.html
Relevance:
0.0857
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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