by
White, Marco Pierre, author.
Call Number
641.5092 WHI
Publication Date
2015 1990
Summary
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Format:
Books
Relevance:
0.0772
by
Khalsa, Baba S.
Call Number
641.86 KHA
Publication Date
1994
Format:
Books
Relevance:
52744.2617
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by
Hodges, Carol A., 1941-
Call Number
613.2 HOD
Publication Date
1994
Summary
In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. A one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. The book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health.
Format:
Books
Relevance:
0.0566
by
Folse, John D., author.
Call Number
641.59763 FOL
Publication Date
1994
Format:
Regular print
Relevance:
0.0643
by
Donovan, Mary Deirdre, 1955-
Call Number
641.57 PRO
Publication Date
1993
Format:
Books
Relevance:
41499.5820
by
Child, Julia
Call Number
641.5 CHI
Publication Date
1993
Format:
Books
Relevance:
77634.6641
Call Number
641.5 CUT
Publication Date
1993
Format:
Books
Relevance:
34125.2188
by
Hewitson, Iain.
Call Number
641.5 HEW
Publication Date
1993
Format:
Books
Relevance:
0.0616
by
Anderson, Kenneth, 1921-
Call Number
641.03 AND
Publication Date
1993
Summary
A London chef has overnight access to Louisiana crayfish. A Nebraska housewife finds the complex spices key to a proper Indian curry in her area supermarket. Big Macs are all the rage in Moscow. In the 1990s, the hallmarks of the Global Village - advances in telecommunications and transportation - have made food, dining, and cooking truly international. And The International Dictionary of Food and Nutrition is an invaluable handbook for anyone intent on keeping up with the latest in the language of good cooking and eating. This culinary and nutrition dictionary presents a wide range of definitions and descriptions, including terms found on menus, in cookbooks and periodicals, as well as words and terms used in food production, processing, and preparation. In more than 7,600 entries, The International Dictionary of Food and Nutrition translates into layman's English the common and esoteric terms used to identify food ingredients, entrees, and supplementary items. It also identifies the ethnic or cultural origin of the terms used in the production, processing and preparation of food items in a professional lexicographic manner. From traditional entries on classic ingredients and entrees to the words and phrases that reflect a growing worldwide interest in ethnic dining, the Dictionary is accurate, authoritative, comprehensive, and current in its coverage of the language of food. For professional chefs, amateur cooks, dietitians, home economists, gourmet diners, and foodservice professionals, The International Dictionary of Food and Nutrition is an essential guide for anyone intent on absorbing the abundance of information available on international cuisine today.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix02/92038971.html
Publisher description http://www.loc.gov/catdir/description/wiley037/92038971.html
Publisher description http://www.loc.gov/catdir/description/wiley037/92038971.html
Relevance:
0.0539
by
Australian Meat and Live-Stock Corporation.
Call Number
664.9 CHE
Publication Date
1992
Format:
Books
Relevance:
49099.4141
by
Whittle, Fiona.
Call Number
641.373 AUS
Publication Date
1992
Summary
A complete handbook of Australian farmhouse and specialty cheese - where to buy it, how and where it's made, and recipes and serving suggestions from Australia's leading chefs.
Format:
Books
Relevance:
0.1179
Call Number
DVD 641.814 STO
Publication Date
1992
Summary
Chefs, Susan Klugerman and Don Woods, demonstrate how to produce dishes using stocks and sauces.
Format:
Other
Relevance:
0.1474
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