by
Klein, Brian.
Call Number
DVD 641.5 JAM
Publication Date
2001
Summary
Take one hugely talented chef, add loads of delicious recipes, mix with 3000 up-for-it fans, stir in some specially filmed scenes, add heaps of audience participation then place in London's Hammersmith Apollo for around 2 hours. The result? The best live cooking show ever!
Format:
Other
Relevance:
0.1091
Call Number
DVD 641.5944 FRE
Publication Date
2011
Summary
FRENCH FOOD SAFARI is the ultimate food lovers feast - a celebration of French food in all its delicious complexity. Presented by Maeve O'Meara, the series follows one of France's best exports to Australia, renowned chef Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume). Filmed across France and Australia, we enter the kitchens in which he learned his craft and the many places of food pilgrimage he holds dear.
Format:
Other
Relevance:
0.0981
View Other Search Results
by
Berlin, Erik.
Call Number
DVD 641.675 BRE
Publication Date
2006
Summary
Host, creator, and professional chef Erik "Egg" Berlin demonstrates how to create fast, delicious meals from scratch using easy-to-understand, step-by-step techniques. Provides information on cooking when short on time, money and/or equipment. Cooking demonstrations include: chili and eggs with tortilla crisps, huevos rancheros, French toast, and fruit and yoghurt parfait.
Format:
Books
Associated website http://www.cookingwithegg.com
Relevance:
0.0981
by
De Pieri, Stefano.
Call Number
DVD 641.5945 GON
Publication Date
1999
Summary
Born in Treviso, near Venice, Stefano de Pieri grew up surrounded by laughter, politics, music, and most importantly, food. Now living in Mildura, a haven of fresh produce, Stefano continues the tradition of fine Italian cooking using the exceptional ingredients this region has to offer. Join Stefano in creating delicious dishes from the simple to the spectacular, including favourites such as bruschetta and eggplant parmigiana.
Format:
Other
Relevance:
0.0981
Call Number
DVD 641.50994 FOO S3 V2
Publication Date
2007
Summary
EPISODE FOUR: Lake Wooloweyah in Yamba, NSW is the home to some of the sweetest, most delicious prawns in Australia. EPISODE FIVE: Visit 'continental delis' - the places that first introduced us to salami, fine cheeses and olives. EPISODE SIX: Visit the salt ponds outside Whyalla in South Australia. Sugie Noriyuki and Inukai Harunobu of Restaurant VII create one of their signature dishes. French-born Remi Bancal, a former sommelier, now operates Calstock Guesthouse.
Format:
Other
Relevance:
0.0945
Call Number
DVD 641.5952 JAP
Publication Date
2004
Summary
Flanet food - Japan discovers how the history, geography, climate, and economy of Japan is reflected in the diet of its people. We look at Japan's unique food culture and offer essential advice on food etiquette. We also sample some of the most delicious dishes and discover the best places in the world to eat. The program closely follows several cooking processes, providing the viewer with mouth-watering recipes and tips on preparation.
Format:
Other
Relevance:
0.0945
7.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
Relevance:
0.0913
Call Number
DVD 641.5944 TAS
Publication Date
2011
Summary
Indulging his passions for produce and pedals, Gaté takes us on another journey through the regions which the Tour de France race passes. French chef, Gabriel Gaté joins us again to present more delicious serves of Taste Le Tour 2011, a gastronomic journey that follows the route of the famous Tour de France bicycle race from Saturday 2 July to Sunday 24 July. As in previous years, Gabriel has called upon his friend, Philippe Mouchel, the wonderfully talented French chef, to prepare some of the great classic dishes of French cuisine.
Format:
Other
Relevance:
0.0913
by
Oliver, Jamie, 1975-
Call Number
DVD 641.5 JAM
Publication Date
2010
Summary
Jamie Does... is a brand new series which sees Jamie Oliver turn food tourist. In each show he explores the cuisine of a foreign city or region just a short flight from the UK. The series sees Jamie at his most inspired as he meets local families, cooks and farmers, tastes delicious indigenous dishes and is inspired to cook his own. The show reveals some great foodie destination and brings you lots of delicious recipes that will inspire you to get straight in the kitchen.
Format:
Other
Relevance:
0.0884
by
Ford, Peter.
Call Number
DVD 641.66 SAU
Publication Date
2012
Summary
"Renowned Chef Peter Ford honed his skills in Melbourne's top restaurants and travelled the world absorbing the culinary delights of different cultures. Using his wealth of experience, Peter established Peter Ford Catering in regional Victoria in 2000. With an infectious enthusiasm and passion for fine regional food Peter unravels s the mystery of sausages making. He shows how you can make great tasting sausages in the convenience of your own kitchen. This DVD takes you through the process of making delicious fresh sausages from equipment, meat, cutting up, grinding, spicing, pressing and tying up. Sausage making is an effective way to utilise all cuts of meats and is a great way of controlling what you eat. Discover the pleasure and satisfaction in making your own healthy and tasty sausages"--Container.
Format:
Video disc
Relevance:
0.0811
Call Number
DVD 641.5 COO
Publication Date
2010
Summary
"Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This program looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens"--Container.
Format:
Other
Relevance:
0.0811
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:
0.0811
Limit Search Results
Narrowed by: