by
Langbein, Annabel.
Call Number
DVD 641.563 ANA
Publication Date
2010
Summary
"Against the breathtaking backdrop of New Zealand's Southern Alps, and surrounded by abundant fresh produce, artisan foods and world class wines, Annabel Langbein The free range cook reveals the secrets to great cooking in a simple, natural way"--Container.
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Other
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0.0884
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.
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Other
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77569.4297
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by
Pepin, Jacques.
Call Number
DVD 641.555 JAC
Publication Date
2009
Summary
In Jacques Pepin's Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals and menus in minutes.
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Other
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0.0657
by
Cleese, John, 1939-
Call Number
DVD 641.22 JOH
Publication Date
2009 2008 2007 2006 2005
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Other
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0.0761
by
Malouf, Nassim
Call Number
DVD 641.563 TOG VOL. 1
Publication Date
2009 2008 2007 2006 2005
Summary
Obesity is a major concern worldwide, not only because of the diminished fitness and motion, but because it leads to serious illnesses such as Diabetes and Heart Disease. This series will teach you how to prepare easy and healthy meals with the necessary intake of vitamins and minerals that give you the balance that you need to be healthy. Also, each episode includes dietary recommendations.
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Other
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0.0539
by
Australian Broadcasting Corporation.
Call Number
DVD 637.3 CHE
Publication Date
2007
Summary
In this inspiring eight part series Master of Cheese Will Studd continues his amazing cheese odyssey, exploring the fascinating traditions that lie behind well known benchmark cheese names. Filmed on location in the mountains of France, Switzerland, Greece, and the Basque, Will's latest journey also includes a visit to the green countryside of the Netherlands, and the rugged coastline of Northern California. 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 fascinating new double DVD set makes essential viewing.
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Other
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77632.7109
Call Number
DVD 641.5 COO
Publication Date
2007
Summary
The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format:
Other
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0.0680
by
Open University.
Call Number
DVD 641.371 MIL
Publication Date
2007
Summary
Without milk, not only would we be deprived of our number one source of calcium, there would be no cream, butter, cheese, yoghurt or chocolate - not to mention a host of other goodies. With recipes for a classic custard tart and a mouth-watering fish pie, Chef Paul Merrett demonstrates that milk is tasty and versatile as well as good for you..
Format:
Other
Relevance:
0.0884
Call Number
DVD 641.50994 FOO S3 V4
Publication Date
2007
Summary
EPISODE 10: Milan Vyhnalek is the man behind Tasmania's hugely successful cheese industry. EPISODE 11: Chef Jimmy Shu from the Territory's Hanuman Thai Restaurant specialises in Thai and Malaysian cuisines. EPISODE 12: Pastry chef, Sylvain Depuichaffray from Sydney's Aria restaurant composes a symphony in chocolate. EPISODE 13: All you ever wanted to know about olive oil. Native Australian bees product a honey-bag much loved by Aboriginal people.
Format:
Books
Relevance:
0.0945
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.
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Other
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77569.4453
by
Australian Broadcasting Corporation.
Call Number
DVD 637.3 CHE
Publication Date
2006
Summary
Will Studd continues his cheese odyssey, exploring the fascinating history, skills, and traditions behind some of Europe?s best loved cheeses, as well as taking a look at the exciting revolution that is taking place in hand-made artisan and farmhouse cheeses in South West Ireland, Australia and Vermont, USA.If you have ever dreamt of savouring rare Spanish ewes milk cheese, or wanted to visit the Alps to see how the finest Comté wheels are matured underground, or wondered about the famous caves of Roquefort and why Stilton is considered the king of English cheese, then this seven part series of Cheese Slices ? Volume 2 is compulsory viewing.
Format:
Other
Relevance:
77632.7109
Call Number
DVD 637.3 RIC
Publication Date
2005
Summary
Demonstrates how to make seven different cheeses in the home from store-bought milk: creme fraiche, farmhouse cheddar, fromage blanc, mascarpone, mozzarella, queso blanco, ricotta.
Format:
Books
Relevance:
2.2844
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