by
Lamb, Charles, 1775-1834
Call Number
ARC 641.522 LAM
Publication Date
2011 2010
Format:
Books
Relevance:
60134.3125
by
Sivetz, Michael.
Call Number
ARC 663.93 SIV VOL. 1
Publication Date
1963
Format:
Books
Relevance:
0.1291
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Call Number
ARC 641.5635 REC
Publication Date
1984
Format:
Books
Relevance:
0.1155
Call Number
ARC MENU BEIGE 186
Publication Date
1989 1988 1987 1986 1985
Format:
Books
Relevance:
0.0938
by
Amaroo Restaurant (Gold Coast, Qld.)
Call Number
ARC MENU GREEN 259
Publication Date
1989 1988 1987 1986 1985
Format:
Books
Relevance:
0.0816
by
Lawson, Nigella, 1960-
Call Number
ARC 641.564 LAW
Publication Date
2005
Summary
Fresh, innovative, versatile and delicious, it's sultry summer all year round and from around the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is an irresistible and wide-ranging book of summery recipes which can be eaten at any time - from scrumptious Italian antipasti and Greek mezze to Spanish cuisine, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the traditional strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1203/2002032853-d.html
Relevance:
0.0811
by
Martini, Karen.
Call Number
641.5 MAR
Publication Date
2010
Summary
Karen Martini welcomes us to her table. Here are 130 new recipes, organised into twenty menus all easy to prepare and full of flavour. Karen invites us to choose just one delicious dish, put together an entire menu, or create our own unique feasts using recipes from different menus.We learn how to match starters with mains and mains with sides, and how to choose the perfect dessert to finish a meal. We discover the wonders of Mediterranean flavours and the art of serving multiple dishes at the centre of the table. We visit Asia for a banquet and the Middle East for a vegetarian feast, and then come back home for the old-fashioned comfort of roast chook, potatoes and greens.Inspiring, instructive and beautifully photographed, Feasting reminds us that cooking is not just about producing good food, it is about creating a reason to connect and celebrate with family and friends.
Format:
Books
Relevance:
0.0737
by
Walters, Marilyn
Call Number
ARC 641.599443 WAL
Publication Date
1980
Format:
Books
Relevance:
0.0730
by
Hingston, Jane
Call Number
ARC 641.300993 HIN
Publication Date
2009
Summary
"Kiwis love their food, especially all those goodies that are unique to New Zealand. This book is a quirky celebration of our national cuisine that is chock-full of stories about the food we regard with affection - from Anzac biscuits to whitebait, chocolate fish to the Sunday roast. More than 20 simple recipes are included so that you can create such Kiwi classics as Afghans, Pavlova, Feijoa Jam, or Ginger Crunch. Afghans, Barbecues and Chocolate Fish explores the history of our well-known food brands such as Vogel's, Marmite and Weet-Bix, investigates the tall tales that surround the origins of the likes of Lamingtons and Neenish Tarts, provides the low-down on Kiwi culinary traditions such as Christmas, birthday parties and 'ladies a plate', along with a fun collection of facts. For instance, did you know...that crayfish can migrate hundreds of kilometres? That our beloved Jaffas were originally Australian? Or that we eat nearly 2 million Jelly Tips a year?" --Publisher.
Format:
Books
Relevance:
0.0707
by
Barker College Mothers' Association
Call Number
ARC COM 641.599442 BAR
Publication Date
1969
Format:
Books
Relevance:
0.0686
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2009
Summary
Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg and Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken and Roast Potatoes, Pizza, Hamburger, Bangers and Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish and Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart and Ice Cream, Trifle and Baked Alaska. Among the many adventures on his quest, he travels to Delhi and makes an MRI scan of the marinated chicken in his Tikki Masala; he discovers the secret to the ultimate crispy duck in Peking and experiments at home by inflating a Gressingham on a footpump; he walks the Dickensian streets of Lambeth and learns how to capture the essence of a fish and chip shop in a perfume bottle, and he explores the Willy Wonka-esque Tate and Lyle factory and tastes some seventy-year-old syrup that proves an inspiration for the flavour of his treacle tart. Food and Drink. Cooking.
Format:
Books
Relevance:
0.0657
by
International Correspondence Schools ref. library
Call Number
ARC KLI 634.3 ICS
Publication Date
1914
Format:
Books
Relevance:
0.0603
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