by
William Angliss Institute.
Call Number
WAIARC 378.945 GRE
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Relevance:
77630.7344
2.
by
Chang, Dave.
Call Number
PER 641.5 LUC ISS 2 FALL/WINTER 2011
Publication Date
2024 2023 2022 2021 2020
Summary
"Each issue will explore a single topic through a mélange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general"--From publisher's website.
Format:
Other
Other
Relevance:
0.0566
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Call Number
WAIARC 926 CHE
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
0.0910
by
Howard, Philip (Chef), author
Call Number
641.50942 HOW
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
0.0750
Call Number
PER 641.05 GOO
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Relevance:
0.6907
by
Acquista, Angelo.
Call Number
929.605
Publication Date
2024
Format:
Electronic Resources
Relevance:
0.0657
by
Ramsay, Gordon, author.
Call Number
641.5941 RAM
Publication Date
2023
Summary
Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Format:
Regular print
Relevance:
0.7296
by
McGarry, Flynn.
Call Number
641.5092
Publication Date
2023
Format:
Electronic Resources
Relevance:
50827.3203
by
Fusté-Forné, Francesc.
Call Number
641.013
Publication Date
2023
Summary
This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.
Format:
Electronic Resources
Relevance:
0.0309
by
McConnell, Andrew.
Call Number
641.595
Publication Date
2023
Summary
A refreshed edition of a landmark cookbook from a top Australian chef's hit Asian-inspired restaurant.
Format:
Electronic Resources
Relevance:
0.1118
by
Oringer, Verveine.
Call Number
641.5
Publication Date
2023
Format:
Electronic Resources
Relevance:
44826.1641
by
Mihalache, Irina D., 1982- editor.
Call Number
XX(307329.1)
Publication Date
2023
Summary
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Format:
Electronic Resources
Relevance:
0.0615
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