by
Lindsay, Greta
Call Number
ARC COM 641.599431 GOL
Publication Date
1982
Format:
Books
Relevance:
41501.2109
Call Number
ARC COM 641.599451 COO
Publication Date
1979 1978 1977 1976 1975
Format:
Books
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39617.9609
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by
North, Justin.
Call Number
641.514
Publication Date
2010
Summary
In this sumptuous collection of recipes, photographs and travelogue, Justin visits a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, a fishing village on the east coast of Tasmania and many places in between.
Format:
Electronic Resources
Relevance:
0.0811
by
Evans, Matthew, 1966-, author.
Call Number
926.4 EVA
Publication Date
2013
Summary
The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.
Format:
Books
Relevance:
0.0772
by
Erlich, Rita, author.
Call Number
647.959451 ERL
Publication Date
2012
Summary
Acclaimed food writer Rita Erlich charts Melbourne's burgeoning restaurant scene during the 1980s through her fascinating collection of menus and recipes. With compelling essays spanning the decade, readers are afforded a behind-the-scenes look at some of the industry's triumphs and failures, and movers and shakers. Erlich's witty writing and expert knowledge of the restaurant scene brings the essays to life from a look at the hugely successful and prolific restaurateur Richard Frank, who founded the Restaurant and Catering Association, to a detailed account of long-running restaurant Rogalskys and the chefs and sommeliers that passed through its doors. With chapters devoted to Stephanie's (Stephanie Alexander's restaurant), Florentino (now Grossi Florentino) and Two Faces owner Hermann Schneider, this gourmet tome harks back to the city's golden era of cooking and early culinary innovation. It also includes chapters on Gowings, Onions, Clichy, Jacques Reymond, Fleurie and The Latin, as well as an interview with ex-Flower Drum owner Gilbert Lau that examines the history of Chinese restaurants in Melbourne.
Format:
Regular print
Relevance:
0.0657
by
Hutton, Wendy.
Call Number
641.5994 FOO
Publication Date
2012
Summary
The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Format:
Electronic Resources
Relevance:
0.0598
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