by
Ford, Peter.
Call Number
DVD 641.4 FOR
Publication Date
2014
Summary
In an exclusive first release we are offering a brand new DVD on The Art of Preserving by Peter Ford, one of country Victoria's best known chefs.
Format:
Other
Relevance:
0.1091
Call Number
DVD 642.4 FOO
Publication Date
2012
Summary
"From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.
Format:
Other
Publisher's web site http://www.VEA.com.au
Relevance:
0.0772
View Other Search Results
Call Number
DVD 791.4561
Publication Date
2012
Summary
Meet Britain's finest - and most temperamental - chef: Gareth Blackstock, owner of the prestigious restaurant Le Chateau Anglais. Impossibly difficult to work for, fastidious about his creations and prone to imaginative torrents of abuse, Gareth is prepared to let nothing, but nothing, interfere in his search for culinary perfection. The trouble is, his underpaid and overworked kitchen staff is littered with slackers.
Format:
Other
Relevance:
0.1326
Call Number
DVD 641.5946 EL
Publication Date
2012
Summary
"Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.
Format:
Other
Relevance:
1.6205
Call Number
DVD 641.5994 POH
Publication Date
2011
Summary
On The Road is the first 13 episodes of Series 2 of Poh's Kitchen. In her latest adventure, Poh Ling Yeow takes a '13 week trip' around Australia and Asia, meeting new food producers and chefs as she learns what's available for us to eat, where it comes from and then most importantly how to cook it.
Format:
Other
Relevance:
0.0981
Call Number
DVD 641.865 ZUM
Publication Date
2011
Summary
Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.
Format:
Other
Relevance:
1.0812
Call Number
DVD 641.865 KIN
Publication Date
2011
Summary
Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format:
Other
Relevance:
0.1021
Call Number
DVD 641.57 HES
Publication Date
2011
Summary
"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format:
Other
Relevance:
0.0772
Call Number
DVD 641.5092 KIN
Publication Date
2010
Summary
"The fascinating series of interviews offer an insight to world class contemporary approach of hospitality through the in-depth profiles of 26 Master Chefs from Europe and Australia."--website.
Format:
Other
Relevance:
0.0884
Call Number
DVD 641.5 MAS S2
Publication Date
2010
Summary
Invite some of Australia's leading chefs into your home for your own private MasterClass. This easy-to-follow DVD features over 25 instructional cooking classes from Series 2. It also includes a bonus booklet with 15 MasterClass recipes from featured guest chefs, exclusive to this DVD!
Format:
Other
Relevance:
0.0945
Call Number
DVD 700.455 EAT
Publication Date
2010
Summary
"Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format:
Other
Relevance:
0.0737
Call Number
DVD 641.5959 RIC
Publication Date
2010
Summary
"One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."
Format:
Other
Relevance:
0.0772
Limit Search Results
Narrowed by: