by
Marchant, John.
Call Number
ARC 664.7523 MAR
Publication Date
2008
Summary
Bread plays an important role in the folklore, culture, religion, and politics of residents of wheatgrowing countries. It symbolizes fertility, prosperity, and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat. The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Food and cooking.
Format:
Books
Relevance:
57340.0000
by
Wareing, Marcus.
Call Number
641.589 KNI
Publication Date
2008
Summary
Find out which knives to use for particular tasks and how to keep your utensils in peak condition. Discover how to cut to perfection: from carving a roast and boning a bird, to opening oysters and filleting fish. Plus, learn the best way to prepare your fruit and veg, from trimming, peeling and paring to stoning and much more.
Format:
Books
Relevance:
54899.2539
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by
Leach, Helen May Keedwell.
Call Number
641.865 LEA
Publication Date
2008
Format:
Books
Relevance:
52742.8125
by
Hudgins, Sharon.
Call Number
915.70486 22
Publication Date
2003
Format:
Electronic Resources
Relevance:
44826.0664
Call Number
PER 658.456 SPI ISSUE 8 SEP 2010
Publication Date
2010
Format:
Books
Other
Relevance:
0.1789
Call Number
641.8653 CAK
Publication Date
1999
Format:
Books
Relevance:
0.1789
Call Number
DVD 637.3 CHE
Publication Date
2006
Summary
Cheese Slices provides a unique glimpse into the importance of keeping alive the skills and traditions responsible for the wonderful variety of cheese in the world today. If you're partial to a piece of cheese, you're going to love this fascinating, entertaining and inspiring journey, as Master of Cheese, Will Studd, takes you behind the scenes of cheese making in Europe. Explore the ripening caves of Tallegio, the underground cellars of Gorgonzola, and soak up the atmosphere of Italy's largest specialist cheese fair. Discover who makes the best English cloth-bound farm cheddar, the difference between Normandy Camembert and brie, and how to recognise Parmigiano Reggiano, Grana Padano, and Pecorino Toscano. You'll learn the regional origins of French goat cheese and even why goats climb trees! Enjoy a taste of the wonderful art and culture of cheese making on this captivating 6-part tour through some of Europe's most beautiful countryside.
Format:
Other
Relevance:
0.1512
Call Number
DVD 637.3 CHE
Publication Date
2010
Summary
In this unique ten part series, Master of Cheese, Will Studd continues his global cheese odyssey ? exploring the fascinating stories behind a variety of authentic artisanal cheeses made from raw milk. Filmed on location in France, Italy, Portugal, England, Cyprus, Sardinia, Corsica, Japan, Quebec and the USA, this inspiring series examines the traditions and skills behind how cheeses are made and the passionate, intriguing characters who make them. If you enjoy good cheese and want to know more about where it comes from, how it is made, or what it should taste like, then this double DVD makes essential viewing.
Format:
Other
Relevance:
0.1414
Call Number
DVD 641.338309 SPI
Publication Date
2003
Summary
The storyof our obsession with spices is a fascinating and ancient one that traces the rise and fall of many empires. From the early Romans, to the Portuguese, Spanish and British empires, fortunes and lives have been formed and lost in our insatiable quest for flavour. In this program a team of young presenters take us to India, Asia, South America and Europe to discover the fascinating history of spices. Meeting some amazing characters along the way, this program with its mouth-watering recipes, brings food to life.
Format:
Books
Relevance:
0.1155
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+.
Format:
Regular print
Relevance:
0.1091
by
Sebold, Alice.
Call Number
FIC SEB
Publication Date
2003
Format:
Books
Relevance:
0.1069
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