by
Stone, Jeremiah, (Chef) (Chef), author.
Call Number
641.5 STO
Publication Date
2018
Format:
Regular print
Relevance:
0.0469
by
Dufresne, Wylie, author.
Call Number
641.514 DUF
Publication Date
2017
Summary
The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
Format:
Regular print
Relevance:
0.1066
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by
Campbell, Duncan (Pastry chef), author.
Call Number
641.865 CAM
Publication Date
2012
Format:
Regular print
Relevance:
0.0685
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
White, Marco Pierre.
Call Number
641.5 WHIT
Publication Date
2010
Summary
3-Michelin starred chef Marco Pierre White goes simple and re-engineers 100 of our favourite classic dishes.
Format:
Regular print
Relevance:
0.0653
by
Trifunovic, Gordana.
Call Number
641.5123 IWA
Publication Date
2009
Summary
I Want to Be a Chef is packed with recipes for breakfast, lunchtime and dinner, with plenty of healthy snacks and sweet treats, too. Clear step-by-step pictures help you to mix, roll out, slice, fold in, chop ... all the way to a successful result. Ages 8+.
Format:
Regular print
Relevance:
0.0696
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