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
Call Number
TR DVD 641.5 MUL
Publication Date
1998
Summary
4 chefs lead an international journey through culture and food. Through their eyes we explore the influences of religion, landscape, lifestyles and traditions on food presentation and preparation.
Format:
Books
Relevance:
1.6317
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by
Video Education Australasia.
Call Number
TR DVD 641.300994 FRO
Publication Date
1999
Format:
Other
Relevance:
0.9756
by
Barista College of Australia.
Call Number
TR DVD 641.3373 COF
Publication Date
2000
Summary
George Sabados has uncovered and pioneered some amazing espresso techniques, which no one anywhere else in the world has been able to do. The program takes you through the different types of coffee drinks (espresso, risretto, macchiato, doppio, long black, café latte, flat white, cappuccino) and how to prepare them. This video will open your eyes to a whole new world of coffee art.
Format:
Other
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0.9847
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
Relevance:
2.1854
by
Savill, Joanna, 1957-
Call Number
DVD 641.50994 FOO S.2 VOL. 1
Publication Date
2002
Format:
Other
Relevance:
1.6020
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
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
Call Number
TR DVD 641.6521 EVE
Publication Date
2005
Summary
From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the world's most popular vegetable. Globally, we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, the Incas were the first to cultivate them. Potatoes were brought to Europe from South America by 16th century Spanish explorers. Legend has it that the crsip was invented by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough. In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science and a potato ricer to create the perfect mash.
Format:
Other
Relevance:
1.6620
Call Number
TR DVD 641.675 EVE
Publication Date
2005
Summary
Eggs are a truly universal food and the world eats nearly two billion of them every day. We love them scrambled, boiled, poached, baked, fired, beaten, whipped, and even raw. In this program, the humbled eggs is placed on a spoon and takes us on a race through the 5000 year story of nature's perfect meal. On the way we discover how to make powdered eggs palatable, and the truth behind salmonella food scares. In the kitchen, Paul Merrett makes an authentic Spanish Omelette, explains the science behind cooking a perfect poached egg for Eggs Benedict, what the secret is behind creating superb souffles and how to rustle up scrumptious Eggy Bread.
Format:
Other
Relevance:
1.6642
Call Number
TR DVD 641.692 EVE
Publication Date
2005
Summary
This is a story of seafood and reveals the secret and the story behind our love of prawns - a global market worth US$20,000M a year. The Romans had a passion for oysters - but is there any truth behind the oysters being an aphrodisiac? The new age of transportaion in the 19th century made seafood readily available in towns and cities. Rich and poor alike ate it and it became the staple diet for the working class. Today seafood is as popular as ever - technology enabling it to be transported from faraway places to your plate. In the kitchen, Paul Merrett reveals what chemical reactions happen to prawns when they change from grey to pink when cooked, shows us how to cook fantastic 'unchewy' calamari, a classic Moules Marinere, and the best way to eat oysters.
Format:
Other
Relevance:
1.6580
Call Number
TR DVD 641.665 EVE
Publication Date
2005
Summary
Chicken is a staple food the world over. In today's mass-producing world, chicken is cheap, blends with hundreds of flavours and has a very healthy image - making it one of the most popular meats. This video looks at chicken lovers from Henry VIII to Mrs. Beeton; we find out just how nutritious chicken soup really is; and why chicken is a fast food favourite. In the kitchen, Paul Merrett shows how understanding science and a good red wine can produce a great Coq Au Vin, what's needed to create a spicy marinade for chicken kebabs, cooks the perfect roast chicken, and reveals the secret bit of chicken that all chefs love.
Format:
Other
Relevance:
1.6642
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