by
Byron, Keith
Call Number
WAIARC AV 378.945 DIS
Publication Date
1975
Summary
Keith Byron demonstrates dissecting the chicken with brief study of class reaction to teaching.
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Other
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1.6580
by
Fairchild Audio Visual
Call Number
DVD 641.813 SOU
Publication Date
1989 1988 1987 1986 1985
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Other
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2.2248
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by
Fairchild Audio Visual
Call Number
AV 641.86 DES
Publication Date
1989 1988 1987 1986 1985
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Other
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2.2248
by
Fairchild Audio Visual
Call Number
DVD 641.81 STO
Publication Date
1989 1988 1987 1986 1985
Format:
Other
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2.2132
by
Roden, Claudia.
Call Number
DVD 641.594 ROD (UNIT)1
Publication Date
1987
Summary
In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
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Other
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57340.0313
by
Bremness, Lesley.
Call Number
DVD 641.357 WOR VOL1
Publication Date
1990
Summary
A series of six programs exploring herbs and their use for cooking, cosmetics, and remedies.
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Other
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0.6158
by
McIntosh, James.
Call Number
DVD 641.5636 WOR
Publication Date
1999 1998 1997 1996 1995
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Other
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1.6155
by
Video Education Australasia.
Call Number
TR DVD 641.59 MUL
Publication Date
1995 1992
Summary
Looks at the variety of foods available in Australia. Demonstrates German, Lebanese, Japanese, Indonesian and Thai methods of cooking.
Format:
Other
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1.6735
by
Russell, Geoff.
Call Number
DVD 641.59 MUL
Publication Date
1992
Summary
Looks at the variety of foods available in Australia. Demonstrates French, Greek, Chinese, Indian and Italian methods of cooking.
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Other
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1.6407
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.57 BUF
Publication Date
1994
Format:
Other
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1.5754
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.665 POU
Publication Date
1994
Summary
A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
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Other
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2.9788
by
Savill, Joanna, 1957-
Call Number
DVD 641.50994 FOO (UNIT)PART 4
Publication Date
1996
Summary
A multicultural look at the growing, buying and cooking of food in Australia, ranging from Aboriginal bush tucker to European, Asian and African influences on contemporary cooking.
Format:
Other
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1.6066
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