by
Trifunovic, Gordana.
Call Number
641.5123 IWA
Publication Date
2009
Summary
I Want to Be a Chef is packed with recipes for breakfast, lunchtime and dinner, with plenty of healthy snacks and sweet treats, too. Clear step-by-step pictures help you to mix, roll out, slice, fold in, chop ... all the way to a successful result. Ages 8+.
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0.1091
by
Pung, Alice, author.
Call Number
FIC PUN
Publication Date
2021
Summary
One hundred days. It's no time at all, she tells me. But she's not the one waiting. In a heady whirlwind of independence, lust and defiance, sixteen-year-old Karuna falls pregnant. Not on purpose, but not entirely by accident, either. Incensed, Karuna's mother, already over-protective, confines her to their fourteenth-storey housing-commission flat, to keep her safe from the outside world - and make sure she can't get into any more trouble. Stuck inside for endless hours, Karuna battles her mother and herself for a sense of power in her own life, as a new life forms and grows within her. As the due date draws ever closer, the question of who will get to raise the baby - who it will call Mum - festers between them.
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0.1000
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by
Singh, Vivek, author.
Call Number
641.6383 SIN
Publication Date
2014
Summary
A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is 'evolve' and this 110-strong collection includes both modern dishes from his home in India and his home in Britain, with many that twist the traditions reflecting two cultures connected by spice. Full of tempting choices for breakfast such as Indian pancakes and duck egg curry, lunch ideas including chilli chicken toastie and spicy fish fingers, and supper selections from crab and curry leaf risotto to lamb shank rogan josh.
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0.0784
by
Slade, Bianca, author.
Call Number
641.86 SLA
Publication Date
2018
Summary
Bianca Slade's passion is to recreate traditional desserts, treats, snacks & sweets to suit her family's wholefood ways, minimising processed ingredients, maximising raw ingredients and avoiding refined sugar, gluten and dairy. The 100 recipes in this book, accompanied by delectable photographs, cater for all kinds of food intolerance and include low fodmap. Bianca keeps her ingredients and methods simple without compromising on taste. From her moreish take on chocolate brownies to Not Quite a Snickers Slice, you'll also find a host of recipes for baked and unbaked cakes, cookies, slices and bars as well as delicious ice creams and takes on classic sweets, from peppermint creams to all kinds of fudge. Delicious, simple, easy and healthy, too!
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0.0772
by
Delia, Shane, author.
Call Number
641.5956 DEL
Publication Date
2016
Summary
Delicious, authentic Middle Eastern food from Shane Delia, owner of award-winning restaurant Maha and host of the SBS TV show Shane Delia's Spice Journey. From Morocco, Malta and Andalucia in the west, to Turkey, Lebanon and Iran in the East, the food and flavours of the Middle East permeate almost every aspect of daily life in that region. Orange blossom and rose petals, spice-encrusted slow- cooked meats, fermented yoghurts, dates and olives - these are the flavours that have captivated visitors for centuries and that have experienced a recent surge in popularity in western kitchens. Following on from the popular television series, Spice Journey the book takes readers on a whirlwind tour of Middle Eastern food at its best. Awardwinning Maltese-Australian chef Shane Delia journeys to the well-trodden souks, street food stalls as well as private dining rooms of locals across six countries in the Middle East, in search of the most authentic and representative local recipes to bring back to his kitchen. Spice Journey offers 80 of these recipes distilled for the home cook, accompanied by hundreds of stunning images shot on location. This is a stunning volume for anyone who has ever dreamt of taking their own spice journey.
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0.0743
by
Saenkham, Sujet, author.
Call Number
641.59593 SAE
Publication Date
2015
Summary
In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavours of regional Thai cooking so you can enjoy authentic Thai food at home.
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0.0743
by
Bruno, Matteo, author.
Call Number
641.66 BRU
Publication Date
2015
Summary
Meatballs make the perfect dish for a Monday night supper, a Saturday night dinner party or a Sunday feast. And here are meatballs like you've never seen them before - Meatballs rustico, super easy, versatile, devoured with a slice of crusty bread, Seared beef carpaccio meatballs, best eaten glass of Prosecco in hand, deluxe Pork with fennel and orange meatballs, Veal marsala meatballs, Lobster meatballs. There are meatball recipes for lamb, goat, rabbit, chicken, fish, lobster, venison. There are even vegetarian (meat)balls - Corn and quinoa balls, Chickpea and cauliflower balls, Tofu with mushroom balls...Almost as important as the meatball itself (and there are 60 meatball recipes), is what the meatball sits on. Here are 20 ideas for Sotte palle (literally' 'underneath the balls') from Creamy polenta, Buttered risoni or Roasted pumpkin to Wasabi slaw, Cheesy bread or Toasted quinoa. Serve with Aioli, Gorgonzola or Creamy mushroom sauce (just three of the twenty options), top with a sprinkle of Truffle salt, Crushed pistachios or Fresh red chilli - and tuck in.
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0.0680
by
Plunkett-Hogge, Kay
Call Number
641.6384 PLU
Publication Date
2016
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0.0676
by
Hay, Donna, author.
Call Number
641.865 HAY
Publication Date
2018
Summary
Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.
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0.0657
by
Anderson, Ian, author.
Call Number
641.338309 AND
Publication Date
2023
Format:
Regular print
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0.0632
by
Fearnley-Whittingstall, Hugh, author.
Call Number
641.64 FEA
Publication Date
2013
Summary
Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.
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0.0615
by
Upton, Keith
Call Number
006.3 UPT
Publication Date
2023
Summary
Indulge your senses in the irresistible fusion of food and technology with "Smart Food: How AI is Shaping Our Culinary Experiences".This exclusive Special Report by the seasoned traveller and tech columnist Keith Upton whisks you away on a tantalizing journey through the revolutionary world of algorithm-infused gastronomy. From the ultra-modern kitchens where robots whip up culinary masterpieces, to the data-driven farms that grow our ingredients, every aspect of our food experiences is gradually being reshaped by artificial intelligence. In this engaging, easy-to-digest guide, we cut through the technical jargon to focus on the mouth-watering prospects of AI in food. Through suspenseful explorations and scrumptious narratives, our aim is not just to inform, but to ignite your curiosity and appetite for the future. "Byte-sized Explorations: Understanding AI in the Culinary Scene" will introduce you to the basics of AI in food.Stride boldly into the future with "A Taste of Tomorrow: AI's Take on Food Trends and Diets".Unwrap the ethical implications in "Digesting the Data: Ethical and Privacy Considerations in AI-infused Food Systems".And these are just a few of the handpicked course of insights carefully curated in our detailed exploration.Be it food lover, tech enthusiast, restaurateur, or an inquisitive mind - this compelling read offers a slice of the pie for everyone. So, tuck in your napkins, it's time to taste the future!
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