by
Zahirovic, Mustafa.
Call Number
TR DVD 641.3 NEW
Publication Date
2000
Summary
Are there any new foods in the market place? Do they have exotic names and come from far away places? The answer is both yes and no - in that order. The fact is, there is a stream of new foods continually reaching fruit and vegetable stalls, delicatessens and butchers. But, mostly they are a product of local innovation. For the hospitality industry, new twists on old favourites as well as entirely new products are a bonus. From honey pears, to Dutch cream potatoes, to tender veal osso bucco, the latest offerings represent new flavours, textures and colours - and above all, exciting and novel culinary experiences. New Foods at the Market promises to be an intriguing and informative exploration of the creativity that takes place before a product reaches a 'creative kitchen'.
Format:
Other
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2.1854
by
Lovering, Matthew.
Call Number
TR DVD 641.7 BRI
Publication Date
2004
Summary
Explains moist heat cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking. It also looks at and examines commercial food preparation and storage systems such as cook-chill, cook-freeze and sous-vide.
Format:
Other
Relevance:
1.0629
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by
Lovering, Matthew.
Call Number
TR DVD 641.7 TUR
Publication Date
2004
Summary
Demonstrates dry cooking methods including baking, roasting, grilling, dry frying, shallow frying, stir frying and deep frying. These methods are characterised by the fact that water is not added, meaning the foods are drier and crisper. Looks at how to prepare food using each method as well as considering safety issues.
Format:
Other
Relevance:
1.1923
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