Call Number
PER 664.9 AUS
Publication Date
2024 2023 2022 2021 2020
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219393.5313
by
Brown, Al.
Call Number
641.5993
Publication Date
2024
Format:
Electronic Resources
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0.1491
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by
Little, Amanda, 1974-, author.
Call Number
338.19 LIT
Publication Date
2019
Summary
Is the future of food looking bleak - or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the present and discovers startling innovations: remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D-printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle for food security. Faced with a perilous future, it gives us reason to hope.
Format:
Regular print
Relevance:
0.1474
by
Day, Allison.
Call Number
642
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.1315
by
Niland, Josh.
Call Number
641.692
Publication Date
2019
Format:
Electronic Resources
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0.1260
by
Shaw, Adam.
Call Number
641.5
Publication Date
2022
Format:
Electronic Resources
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0.1181
by
Underhill, Paco.
Call Number
641.31
Publication Date
2022
Format:
Electronic Resources
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0.1081
by
Flynn, Christine.
Call Number
641.555
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.1081
9.
by
Niland, Josh, author.
Call Number
641.692 NIL
Publication Date
2019
Summary
We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook,Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips, The Whole Fish Cookbookwill soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
Format:
Regular print
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0.1029
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