Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 1991-05-03 - 1992-04-17 Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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84972.2656
Call Number
PER 637 CUL V.10 ISSUE 4 SUM 2018
Publication Date
2024 2023 2022 2021 2020
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Books
Other
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84972.8984
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by
Potter, Norman N.
Call Number
664 POT
Publication Date
2013 1998
Format:
Regular print
Relevance:
0.0460
by
Werle, Loukie.
Call Number
641.3 WER
Publication Date
2012 1998
Summary
Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.
Format:
Books
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0.0615
by
David, Elizabeth, 1913-1992.
Call Number
641.5 DAV
Publication Date
2010 1997
Summary
"Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David's books, namely A Book of Mediterranean Food , French Country Cooking , Italian Food , Sumer Cooking , French Provincial Cooking , Spices, Salt and Aromatics in the English Kitchen , English Bread and Yeast Cookery , An Omelette and a Glass of Wine , and Harvest of the Cold Months . There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from."
Format:
Books
Relevance:
0.0598
by
Flammer, Dominik, 1966-
Call Number
641.3730494 FLA
Publication Date
2010 2009
Format:
Books
Inhaltsverzeichnis http://d-nb.info/994209959/04
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47545.1992
by
Atherton, Jason.
Call Number
641.59 ATH
Publication Date
2010 2008
Format:
Books
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0.0388
by
Harbutt, Juliet.
Call Number
637.3 WOR
Publication Date
2009
Format:
Books
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67238.5000
by
Saw, Betty.
Call Number
641.8653
Publication Date
2009
Summary
A decadent serving of 75 recipes packed in one mouth watering volume by Malaysia's renowned food specialist. Betty Saw has included recipes that use a myriad of ingredients from chocolate and blueberries to ginger and coffee.
Format:
Electronic Resources
Relevance:
0.0884
by
Winodan, Dhershini.
Call Number
641.5954
Publication Date
2009
Summary
Step-by-Step Cooking: Indian is an exciting collection of recipes that includes both traditional family favourites as well as innovative new creations. Featuring well-loved dishes such as Savoury Rice balls (Kozhakatta), Urad Dhal Dumplings with Yoghurt (Dahi Vadai) and Spicy Chicken Masala (Chicken Perattal), and delectable new dishes such as Claypot Rice with Spicy Pepper Chicken, Indian Shepherd's Pie and Fenugreek Fish Curry (Methi Meen Kari), discover how easy and fuss-free Indian cooking can be with Dhershini Govin Winodan.
Format:
Electronic Resources
Relevance:
0.0539
by
Whitehurst, Robert J.
Call Number
664.024
Publication Date
2009
Summary
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in
Format:
Electronic Resources
Relevance:
0.0388
by
Tucker, Susan.
Call Number
641.59763
Publication Date
2009
Summary
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the cit
Format:
Electronic Resources
Relevance:
0.0680
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