by
Rao, Scott.
Call Number
641.3373 RAO
Publication Date
2008
Format:
Books
Relevance:
46126.9961
by
Rao, Scott.
Call Number
641.3373 RAO
Publication Date
2008
Format:
Books
Relevance:
46125.5898
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by
Godsmark, Elizabeth.
Call Number
647.95068 GOD
Publication Date
2004
Format:
Books
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40547.1289
by
Lieberman, Judy Serra
Call Number
642.4 LIE
Publication Date
1991
Format:
Books
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0.1179
by
McDougall, Hamish.
Call Number
647.959451 COF
Publication Date
2010
Summary
"Find out which venues in Melbourne are a 'must visit' for any caffeine connoisseur. Along with cafe reviews and awarding our coveted Bean Rating, new accolades are being awarded such as Best New-comer, Best Menu and Best Black Coffee, to name but a few. The introduction of The Tea Guide also features in this edition, with reviews, interviews and interesting tea-related articles."--Publisher description.
Format:
Books
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0.0981
by
Bailey, Adrian, 1928-
Call Number
641.503 POC
Publication Date
1990
Format:
Books
Relevance:
0.0981
by
Mitchell, Ian.
Call Number
371.3 TEA
Publication Date
2009
Summary
Explores and explains the teaching method known as PEEL - the Project for Enhancing Effective Learning, which was founded in 1985 by a group of teachers and academics in Australia. Discusses how to implement the method in classrooms and what techniques are used within it to promote learning.
Format:
Books
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0.0945
by
Lerouet, Michel, 1966-
Call Number
641.5944 LER
Publication Date
2011
Summary
Following the success of Ladur e: Sucre, here is the second volume of never-before-published recipes from the legendary Laduree tearoom. One hundred elegant recipes from Laduree's Chef, beautifully photographed and packed into an eye-catching book reminiscent of the famous macaron boxes. From duck foie gras with rose macaroon to vegetable tagliatelle with Ladur e tea and cardamom, as well as the taramasalata clair with rose petals, the Chef presents us with an entire artists array of appetizers, main courses, fish, meat, salads and omelettesAll bearing the unmistakable Ladur e quality and creativity.
Format:
Books
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0.0884
by
Belitz, H.-D. (Hans-Dieter)
Call Number
664.07 BEL
Publication Date
2004
Summary
"This book is a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories."--BOOK JACKET.
Format:
Books
Relevance:
0.0772
by
Belasco, Warren James.
Call Number
338.4 BEL
Publication Date
2007
Summary
"In this inquiry, originally published in 1989 and now updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0620/2006029851.html
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0.0737
by
Mack, Glenn Randall, 1963-
Call Number
394.120958 MAC
Publication Date
2005
Summary
"The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia distills the main elements of contemporary cuisine and food-related customs for students and food enthusiasts. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, naan (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights."--BOOK JACKET.
Format:
Books
Relevance:
0.0737
by
Wilson, Bee, author.
Call Number
641.013 WIL
Publication Date
2019
Summary
"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--
Format:
Books
Relevance:
0.0707
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