Call Number
DVD 641.5944 LUK
Publication Date
2014
Summary
Luke Nguyen"s passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country"s top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format:
Video disc
Relevance:
0.0811
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
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Call Number
DVD 791.4372 CHE
Publication Date
2014
Summary
A chef who loses his restaurant job starts up a food truck in an effort to reclaim his creative promise, while piecing back together his estranged family.
Format:
Video disc
Relevance:
0.1677
by
Ottolenghi, Yotam, presenter, chef.
Call Number
DVD 641.591822 OTT
Publication Date
2014
Summary
Ottolenghi has transformed how we cook, eat and view Mediterranean food. Now, on a journey that will take him from the sun soaked island of Corsica to the unrivalled beauty of Crete, Yotam travels to the Mediterranean which has captured his imagination since childhood. As well as a cultural & culinary exploration, this is also a personal journey of inspiration for him, providing the impetus for new flavours in his own recipes.
Format:
Video disc
Relevance:
0.0782
by
Fearnley-Whittingstall, Hugh.
Call Number
DVD 641.5941 RIV
Publication Date
2013
Summary
Hugh will once again be opening the doors of River Cottage, this time to welcome some familiar faces who are famous for everything but their cooking skills. Can two days of classes whip them into shape as serious chefs? In the first episode actors Philip Glenister, Keeley Hawes and Felicity Kendal join Hugh at River Cottage HQ for two days of good cooking and fun on the farm. In the second episode Hugh is joined by three comedians, Robert Webb, Lee Mack and Ruby Wax. Robert, Lee and Ruby might be funny people, but sadly their cooking skills are equally laughable. It?s Christmas at River Cottage and Hugh is throwing open his doors to celebrity scrooges Kathy Burke, Stephen Mangan and Mark Heap. But nothing's going to dampen Hugh's irrepressible love for food and the festive season.
Format:
Video disc
Relevance:
0.0737
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
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0.1326
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
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0.0772
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
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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
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