Call Number
DVD 641.5944 TAS
Publication Date
2011
Summary
Indulging his passions for produce and pedals, Gaté takes us on another journey through the regions which the Tour de France race passes. French chef, Gabriel Gaté joins us again to present more delicious serves of Taste Le Tour 2011, a gastronomic journey that follows the route of the famous Tour de France bicycle race from Saturday 2 July to Sunday 24 July. As in previous years, Gabriel has called upon his friend, Philippe Mouchel, the wonderfully talented French chef, to prepare some of the great classic dishes of French cuisine.
Format:
Other
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0.1186
Call Number
ARC 641.5944 SEA
Publication Date
1981
Format:
Books
Relevance:
0.1131
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Call Number
DVD 641.5944 TAS
Publication Date
2010
Format:
Other
Relevance:
0.1002
by
Payard, François.
Call Number
641.860944
Publication Date
2013
Summary
A stunning collection of plated dessert recipes from legendary pastry chef François Payard.
Format:
Electronic Resources
Relevance:
0.0968
Call Number
DVD 641.5944 FRE
Publication Date
2011
Summary
FRENCH FOOD SAFARI is the ultimate food lovers feast - a celebration of French food in all its delicious complexity. Presented by Maeve O'Meara, the series follows one of France's best exports to Australia, renowned chef Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume). Filmed across France and Australia, we enter the kitchens in which he learned his craft and the many places of food pilgrimage he holds dear.
Format:
Other
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0.0938
by
Bouzy, Michel.
Call Number
ARC STA 641.692 BOU
Publication Date
1967
Format:
Books
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0.0910
by
Pignolet, Damien.
Call Number
641.83 PIG
Publication Date
2010
Summary
Not only is Damien Pignolet widely renowned for his exquisite classic French fare, but more particularly for his ability to elevate the seemingly simple salad to an art form. Here are entrě salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right.
Format:
Books
Relevance:
0.0750
by
de Pomiane, Edouard.
Call Number
641.5944
Publication Date
2014
Summary
First published in France in the 1930s and still inspiring chefs with its inventive simplicity and cookery writers with its winning combination of amusing stories and streamlined recipes. Pomiane's many fans include Simon Hopkinson, Julian Barnes, Elizabeth David and Raymond Blanc.
Format:
Electronic Resources
Relevance:
0.0722
by
Reynaud, Stéphane.
Call Number
641.59439999999995
Publication Date
2017
Summary
Best-selling internationally celebrated author demystifies and simplifies French cooking.
Format:
Electronic Resources
Relevance:
0.0685
by
Grausman, Richard
Call Number
ARC 641.5944 GRA
Publication Date
1988
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/88040224-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/88040224-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/88040224-t.html
Relevance:
0.0663
by
Jiang Zhencheng, author.
Call Number
641.5944 JIA
Publication Date
2016
Summary
The culinary philosophy of premiere chef Andre Chiang, whose Restaurant Andre is in the top 50 world's best restaurants list. Headed up by chef-owner Andre Chiang, Restaurant Andre's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
Format:
Books
Relevance:
0.0608
by
Pfeiffer, Jacquy.
Call Number
641.865 PFE
Publication Date
2013
Summary
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "-- "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--
Format:
Books
Relevance:
0.0593
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