by
Pascoe, Bruce, 1947-, author.
Call Number
306.08 PAS
Publication Date
2024
Summary
Sometimes you need to repeat something a hundred times before a bell rings in the colony. From the bestselling author Bruce Pascoe comes a deeply personal story about the consequences and responsibility of disrupting Australia's history.
Format:
Books
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0.0442
by
Wrathall, Jeff, author.
Call Number
658.046 WRA
Publication Date
2022
Summary
A unique and user-friendly text which advances managerial views on how the event industry is transforming. Packed with international real-life case studies and examples, it contextualises theory and illustrates how the industry has had to adapt whilst still considering key technological and sustainability issues.
Format:
Regular print
Relevance:
0.0477
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by
Le Nevez, Catherine, author.
Call Number
914.04 WES
Publication Date
2022
Summary
Lonely Planet?s Western Europe is our most comprehensive guide that extensively covers all the region has to offer, with recommendations for both popular and lesser-known experiences. Catch a Westend show in London, explore Rome?s ancient sites, and take a slow boat along the Rhine; all with your trusted travel companion.
Format:
Regular print
Relevance:
0.0625
by
Flood, Catherine, editor.
Call Number
641.3 FOO
Publication Date
2019
Summary
"From urban farming to public feasting and sensuous tableware, and from edible insects to lab-grown meat, the future of food is a hot topic of debate. The need for food systems that are more sustainable, healthy, and fair is recognized as a major global challenge. Food: Bigger than the Plate explores the ways in which we can harness our taste buds and edible desires in the fight to meet this challenge. It critiques our broken industrial food system and proposes ways of reassembling the pieces into something more just, biodiverse, and still delicious. Engaging with artists, designers, architects, activists, and food professionals who are examining key activities and relationships throughout the food system, this new book discusses diverse and creative ways to reimagine food waste, supply chains, and social empowerment through the politics and the pleasures of food. Food: Bigger than the Plate accompanies a major exhibition at the Victoria and Albert Museum, London"--Publisher's website.
Format:
Electronic Resources
Relevance:
0.0501
Call Number
641.5636 MOD
Publication Date
2019
Summary
All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format:
Regular print
Relevance:
0.0635
by
Pascoe, Bruce, 1947-, author.
Call Number
338.7630994 PAS
Publication Date
2018
Summary
"Dark Emu argues for a reconsideration of the 'hunter-gatherer' tag for pre-colonial Aboriginal Australians and attempts to rebut the colonial myths that have worked to justify dispossession. Accomplished author Bruce Pascoe provides compelling evidence from the diaries of early explorers that suggests that systems of food production and land management have been blatantly understated in modern retellings of early Aboriginal history, and that a new look at Australia's past is required"--Publisher's website.
Format:
Regular print
Relevance:
0.0530
by
Berners, Philip, author.
Call Number
658.456 BER
Publication Date
2017
Format:
Books
Relevance:
0.0445
by
Camilleri, Mark Anthony, 1976- 1976-, author.
Call Number
647.940688 CAM
Publication Date
2017
Format:
Books
Relevance:
0.0253
by
Backus, Lisa Lynn, author.
Call Number
642.4 BAC
Publication Date
2017
Summary
The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Format:
Regular print
Relevance:
46124.3477
by
Nosrat, Samin, author.
Call Number
641.5 NOS
Publication Date
2017
Summary
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Format:
Books
Relevance:
0.0530
by
Colloca, Silvia, 1977- author
Call Number
641.5945 COL
Publication Date
2016
Summary
Italian-born Silvia Colloca is a firm believer that anyone can enjoy la dolce vita, the sweet life, no matter where you live. It's all in the attitude. Life is for celebrating, and for an Italian, this means offering generous amounts of food that can be enjoyed by one and all. In her third cookbook Silvia embraces the Mediterranean food she grew up with, taking us far beyond the heavy pasta dishes and rich cakes that Italian cuisine is often (mistakenly) associated with. Italian home cooks are more likely to cook simply, allowing fresh fruit and vegetables, legumes and fish to shine, with sparing use of dairy, meat, animal fats and sugars. The recipes are authentic and nutritious, catering to those with vegan, vegetarian, gluten-, grain-, egg- and dairy-free dietary preferences. The perfect way to love and nurture your favourite people, and celebrate the sweet life together.
Format:
Books
Relevance:
0.0772
by
Caldwell, Gianaclis, 1961-, author.
Call Number
637.3 CAL
Publication Date
2016
Summary
COOKING WITH DAIRY PRODUCTS. The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker.
Format:
Books
Relevance:
0.0600
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