by
Given-Wilson, Rachel, author.
Call Number
641.3 GIV
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0625
by
Ruiz, Iñigo, film director.
Call Number
XX(295771.1)
Publication Date
2019 2017
Summary
Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Format:
Electronic Resources
Relevance:
0.0772
View Other Search Results
by
Walker, Alison (Chef)
Call Number
XX(297136.1)
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0455
by
Reeder, Cassandra.
Call Number
394.12
Publication Date
2017
Summary
Geek out with fifty new unofficial recipes from Cassandra Reeder, inspired by your favorite science fiction and fantasy books, movies, television shows, and video games.
Format:
Electronic Resources
Relevance:
0.0553
by
Whalen, Michael, director, producer.
Call Number
XX(272652.1)
Publication Date
2015
Summary
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Format:
Electronic Resources
Relevance:
0.0663
by
Ewart, John.
Call Number
641.59296073 EWA
Publication Date
2013
Summary
Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This is a practical Starter guide which helps you gain the skills needed to learn Chef.This book is aimed at developers and system administrators who are looking for ways to better manage complex infrastructures in a consistent fashion. No previous experience with Chef is assumed.
Format:
Electronic Resources
Relevance:
0.1370
by
The Maldon Salt Company.
Call Number
641.5 MAL
Publication Date
2012
Summary
To mark its anniversary the Maldon Salt Company asked some of the world's greatest chefs, 'What's the one recipe you couldn't live without; your desert island dish'. The responses led to a book filled with favourite recipes from more than 60 chefs, including Gary Rhodes, Albert Roux, Rick Stein, Paul Heathcote, Jason Atherton and Chris and Jeff Galvin, as well as many other contributions from chef members of the Academy of Culinary Arts. From simple suppers to complex dinner party crowd pleasers, each recipe in this book showcases Britain?s outstanding cooking talent in a celebration of 130 years of one of its best-loved and finest ingredients, Maldon sea salt.
Format:
Electronic Resources
Relevance:
39654.4453
by
Behr, Edward, 1951-
Call Number
641.5 23
Publication Date
2011
Summary
From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Format:
Electronic Resources
Relevance:
0.0680
by
Goldstein, Evan.
Call Number
641.22
Publication Date
2010
Summary
"In this book, Evan brings his unparalleled expertise to us all, making unfamiliar grapes and regions accessible through these unexpected and playful pairings. It's a great read for anyone who enjoys the pleasures of food and wine alike."Chef Jean-Georges Vongerichten, Executive Chef at Jean Georges"One of the great adventures in life is pairing the right wine and food. In his essential guide to being a chef and sommelier at once, Evan shows how to match many of the new and upcoming wines with fabulous dishes from some of today's most innovative chefs."Wolfgang Puck, Chef.
Format:
Electronic Resources
Relevance:
47544.9258
by
Politano, Teresa, 1961-
Call Number
641.5092 22
Publication Date
2010
Summary
Celebrity Chefs of New Jersey profiles Craig Shelton, the chef who crystallized New Jersey's place in culinary history with his legendary Ryland Inn, along with other chefs who tell their personal histories of creativity and survival. Their stories are arranged into three categories: legends, stars, and chefs to watch, and then topped off with a sweet surprise finish. The book includes photographs, cooking secrets, and some of the chefs' sought-after signature recipes that are sophisticated but manageable for the skilled home chef.
Format:
Electronic Resources
Relevance:
50825.8633
Limit Search Results
Narrowed by: