by
Kruszelnicki, Karl, 1948-
Call Number
500 KRU
Publication Date
2011
Summary
Did you know that the diet industry gets fatter and more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why coffee out of the bum of an Indonesian civet costs $1000 a kilo?! Well, thank goodness for the world's best-loved science guru, Dr Karl. In his brand new book, Brain Food, he debunks foodie fads, shines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tasty, colour illustrations, pictures (and only one or two boring diagrams), Brain Food will make you laugh and make you cry - AND make you smarter.
Format:
Books
Relevance:
0.0772
by
Lonely Planet Publications (Firm)
Call Number
641.3009 FOO
Publication Date
2012
Summary
The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format:
Regular print
Relevance:
0.0707
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by
Werle, Loukie.
Call Number
641.3 WER
Publication Date
2012 1998
Summary
Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.
Format:
Books
Relevance:
0.0615
by
Klabin, Simone, author.
Call Number
641 KLA
Publication Date
2018
Summary
Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You?ll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavour pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a foreword by cooking author Michael Ruhlman, followed by a historic survey of food imagery exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness.
Format:
Books
Relevance:
0.0598
by
Steen, James, author.
Call Number
641.3 STE
Publication Date
2017
Summary
Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format:
Books
Relevance:
0.0598
by
Rowe, Laura, author.
Call Number
641.3 ROW
Publication Date
2015
Summary
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Format:
Books
Relevance:
0.0408
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