by
Haskins, James, 1941-
Call Number
736.94 HAS
Publication Date
1974
Format:
Books
Relevance:
0.0556
by
Fulton, E. Margaret (Ethel Margaret), 1922-
Call Number
926.4 FUL
Publication Date
1999
Format:
Books
Relevance:
2.2080
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by
Ciminera, Joseph L.
Call Number
926.415 CIM
Publication Date
2003
Format:
Books
Relevance:
1.6354
by
Dansereau, Serge, 1956-
Call Number
926.4 DAN
Publication Date
2004
Format:
Books
Relevance:
1.6225
by
Humble, Nicola.
Call Number
641.5941 HUM
Publication Date
2005
Format:
Books
Relevance:
1.3961
by
Black, William, 1954-
Call Number
641.300941 BLA
Publication Date
2006
Summary
"Singing Hinnies, tripe, solomongundy, Hindle Wakes, Sussex Pond Pudding and flummery. Great names, but who on earth still eats, let alone cooks, them?On a journey the length and breadth of the British Isles William Black talks to chefs, restaurateurs and producers, visits the great and the awful, and seeks out the country's disappearing specialities ? searching for the heart and soul of Britain through the food we eat, reclaiming our very rich culinary tradition."--Back cover.
Format:
Books
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0.8900
by
Buford, Bill.
Call Number
926.4 BUF
Publication Date
2006
Summary
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
Format:
Books
Relevance:
1.0327
by
Dickie, John, 1963-
Call Number
641.0945 DIC
Publication Date
2007
Summary
"For a thousand years, Italy?s cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. In DELIZIA! the author of the acclaimed COSA NOSTRA takes a revelatory historical journey through the flavours of Italy?s cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, DELIZIA! shows how violence and intrigue, as well as taste and creativity, went to make the world?s favourite cuisine. With its mix of vivid story-telling, ground-breaking research and shrewd analysis, John Dickie?s DELIZIA! is as appetising as the dishes it describes"--Back cover.
Format:
Books
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0.8192
by
Ferrari-Adler, Jenni.
Call Number
641.561 ALO
Publication Date
2007
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007001593-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
Relevance:
1.2949
by
Krondl, Michael.
Call Number
641.3383094 KRO
Publication Date
2007
Format:
Books
Relevance:
0.8152
by
Banerji, Chitrita.
Call Number
394.120954 BAN
Publication Date
2009 2007
Format:
Books
Relevance:
0.8553
12.
by
Evans, Matthew, 1966-
Call Number
641.5092 EVA
Publication Date
2007
Summary
What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this insightful and often hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, Never Order Chicken On a Monday is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.
Format:
Books
Relevance:
0.6947
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