by
Boyd, Annie.
Call Number
641.5
Publication Date
2020
Summary
The five Iowa farm-raised women of The Gingham Apron use beautiful stories, photographs, and recipes to inspire readers to gather around the table with those in their lives to show the love of Christ, relish moments together, strengthen families, and grow relationships.
Format:
Electronic Resources
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0.0616
by
Sercarz, Lior Lev.
Call Number
641.6383
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0625
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by
Saxelby, Catherine.
Call Number
613.2
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0634
by
Levine, Alice.
Call Number
641.5
Publication Date
2018
Summary
If you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours.
Format:
Electronic Resources
Relevance:
0.0608
by
Kelty, Catrine.
Call Number
641.5
Publication Date
2018
Summary
For cooks who learn by seeing, a revolutionary cookbook with more than 500 step-by-step photos and 100 incredibly tasty recipes.
Format:
Electronic Resources
Relevance:
0.0587
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
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0.0530
by
Magnier-Moreno, Marianne, author.
Call Number
641.5 MAG
Publication Date
2015
Summary
The Ultimate Cook's Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook's Manual includes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils.
Format:
Books
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0.0383
by
Richardson, Jo, author
Call Number
641.5 RIC
Publication Date
2013
Summary
Are you always trying to make a cake, pudding or roast chicken and finding that it keeps turning out the same - dull and average! It's time for the Kitchen Therapist to turn your everyday cooking into gorgeous looking dishes that taste as good as they look! A lot of simple recipes are ruined when the food is left for too long in the oven, not enough liquid is used in the sauce or the frying pan just has to much oil in it. This book is an easy to read instruction manual about the common mistakes that family and every day cooks make when they are preparing standard recipes. Over 75 recipes are included, which include the recipe on how to make the dish, and a picture of the perfect sample. Each recipe also includes a picture of how the recipe can go wrong, and points about what the common mistakes are.
Format:
Books
Relevance:
0.0782
by
Erlich, Rita, author.
Call Number
647.959451 ERL
Publication Date
2012
Summary
Acclaimed food writer Rita Erlich charts Melbourne's burgeoning restaurant scene during the 1980s through her fascinating collection of menus and recipes. With compelling essays spanning the decade, readers are afforded a behind-the-scenes look at some of the industry's triumphs and failures, and movers and shakers. Erlich's witty writing and expert knowledge of the restaurant scene brings the essays to life from a look at the hugely successful and prolific restaurateur Richard Frank, who founded the Restaurant and Catering Association, to a detailed account of long-running restaurant Rogalskys and the chefs and sommeliers that passed through its doors. With chapters devoted to Stephanie's (Stephanie Alexander's restaurant), Florentino (now Grossi Florentino) and Two Faces owner Hermann Schneider, this gourmet tome harks back to the city's golden era of cooking and early culinary innovation. It also includes chapters on Gowings, Onions, Clichy, Jacques Reymond, Fleurie and The Latin, as well as an interview with ex-Flower Drum owner Gilbert Lau that examines the history of Chinese restaurants in Melbourne.
Format:
Regular print
Relevance:
0.0657
by
Saxelby, Catherine.
Call Number
613.2 SAX
Publication Date
2012
Summary
Despite the huge gains in nutritional knowledge, healthy eating has not become easier. In our time poor society, fewer people regularly cook and eat at home, and many rely on take-away and fast foods.
Format:
Books
Relevance:
0.0653
11.
by
Hann, Callum.
Call Number
641.5
Publication Date
2012
Summary
A terrific introduction to cooking, complete with how to set up a basic kitchen and lots of great hints and tips for the new cook.
Format:
Electronic Resources
Relevance:
0.0432
by
Simmons, Bob.
Call Number
641.812
Publication Date
2012
Summary
What's not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it's also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night. The recipes in this book offer a range of fondue fare-from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.
Format:
Electronic Resources
Relevance:
0.0685
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