Call Number
PER 637 CUL V.10 ISSUE 4 SUM 2018
Publication Date
2024 2023 2022 2021 2020
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Books
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84972.8984
by
Weissman, Joshua, author.
Call Number
641.5 WEI
Publication Date
2023
Summary
Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, French fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!
Format:
Regular print
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0.0657
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by
Abboud, Joseph, (Chef) (Chef), author.
Call Number
641.5956 ABB
Publication Date
2023
Summary
"Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet. This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate. Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. But deliciousness doesn't have to be difficult, and his world of spices, sauces and flavours is now presented in these pages for all to enjoy. For their new custodians, it's just the beginning."--Back cover.
Format:
Books
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0.0635
by
Studd, Ellie, author.
Call Number
641.373 STU
Publication Date
2023
Summary
Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese, from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac n cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.
Format:
Books
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38037.1953
by
Graves, Carwyn, author.
Call Number
641.3009429 GRA
Publication Date
2022
Summary
"Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey's world-renowned salt company Halen Mon, and everyone else in between - all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance - environmentally and socially - of keeping local food production alive."
Format:
Regular print
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0.0635
by
Connolly, Paris, author.
Call Number
394.120944 CON
Publication Date
2022
Summary
Writer Paris Connolly has been living in France for a decade. Here are 40 short stories about everyday food events like cheap and cheerful picnics, dinners at friends' houses, and village celebrations. The stories are not about which cheese is the best, how to eat snails, or how to select the best baguette. Rather, they're funny stories about an Australian author (who spent her childhood shopping for food in fluorescent-lit supermarkets) and her observations about the all the facets that go into French dining. Paris has spent a lot of time in the French Alps in the Savoie region, so there are a lot of stories about mountain living as well as stories from big cities like Paris. These anecdotes are the author's own personal experiences. She's not saying ALL French people eat like this, or do this, or do that. The stories (diary entries if you will) are light, fun, playful observations, and written by someone who loves and respects France.
Format:
Regular print
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0.0707
by
Quinn, Katie, author.
Call Number
641.673 QUI
Publication Date
2021
Summary
In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format:
Books
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47545.2344
by
Chalmers, Merelyn Frank, 1962-, author.
Call Number
641.86 MON
Publication Date
2020
Summary
The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.
Format:
Books
Relevance:
0.0913
Call Number
641.462 HAN
Publication Date
2019
Summary
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun! Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce. This book includes 100 of their favourite recipes, so whether you fancy hot aubergine pickle, green tomato chutney or beetroot and horseradish relish, there's something in this book for you. The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves. With a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit you need, this book will help you make the best preserves.
Format:
Books
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60083.4492
by
Jones, Steve (Cheesemonger), author.
Call Number
641.013 JON
Publication Date
2019
Format:
Regular print
Relevance:
49102.4883
by
Percival, Bronwen, author.
Call Number
637.3 PER
Publication Date
2019 2017
Summary
In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheese making process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
Format:
Books
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49103.2227
by
Brown, Amy C., author.
Call Number
641.3 BRO
Publication Date
2019 2015
Summary
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format:
Regular print
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0.0657
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