by
Iuzzini, Johnny.
Call Number
641.86 IUZ
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip089/2008002912.html
Table of contents only http://www.loc.gov/catdir/toc/ecip089/2008002912.html
Relevance:
0.0530
by
Tolis, T.
Call Number
ARC 641.59495 TOL
Publication Date
2008
Format:
Books
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0.0735
15.
by
Newell, Patrice, 1956-
Call Number
641.6463 NEW
Publication Date
2008
Summary
"With recipes by favourite chefs including Stephanie Alexander, Maggie Beer, Stefano Manfredi and Tobie Puttock" -- Front cover.
Format:
Books
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0.1179
by
Brierty, Helen.
Call Number
641.59593 BRI
Publication Date
2007
Summary
Take a trip to Thailand and back with the renowned chefs of Spirt House. Travels with Thai food unlocks the secrets of Thai cuisine and travel around one of the most beautiful countries on earth. Be prepared for a taste sensation in this showcase of modern Thai cuisine. Authors from the bestseller Spirit House.
Format:
Books
Relevance:
0.0945
by
Culinary Institute of America.
Call Number
641.57 PRO
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip054/2004027110.html
Relevance:
0.0735
by
Hammond, Sally, 1946-
Call Number
641.5994 HAM
Publication Date
2006 2005
Format:
Books
Relevance:
60136.1797
by
Styler, Christopher.
Call Number
641.5 STY
Publication Date
2006
Summary
"A book for professionals and sophisticated home cooks who want to take their skills to the next level. Working the Plate goes beyond adding a drizzle of something here or a sprig of something there to explore both the principles and the art of food presentation. Christopher Styler shares the secrets of seven contemporary plating styles : The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and Dramatic Flair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson." "Working the Plate includes several examples of each plating style. Color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch." "With this overview of popular plating styles, you'll see how you can vary approaches and add a distinctive dash of elan and panache to the dishes you serve."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005015433.html
Relevance:
0.0598
by
Leto, M.J. (Mario Jack), 1910-1994
Call Number
641.5 LET
Publication Date
2006
Summary
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html
Relevance:
0.1257
by
Cameron, Shirley M.
Call Number
ARC 641.5994 CAM
Publication Date
2006
Summary
Since 1966 this cookery book has inspired generations of cooks, and has been an essential text in schools. This edition will celebrate this role in educating millions of Australian cooks and will have endorsements from celebrity Australian chefs.
Format:
Books
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0.1147
by
Sunk, Steve, 1954-
Call Number
ARC 641.5929915 SUN
Publication Date
2006
Summary
This is not just a book about cooking but an insight into Australian Aboriginal culture through food, country and humour. From the mangroves and beaches of Arnhem Land to the arid lands around Alice Springs, Steve Sunk has taught cookery in many Aboriginal communities.
Format:
Books
Relevance:
49102.7227
by
Roux, Michel, 1941-
Call Number
641.675 ROU
Publication Date
2005
Summary
There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs contains a compilation of the best 100 egg recipes.
Format:
Books
Relevance:
0.0737
by
Kelly, Ian, 1966-
Call Number
ARC 641.5092 KEL
Publication Date
2005 2003
Summary
"A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a culinary tour of the palaces of Britain and Europe in the ultimate age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born." "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Careme's meteoric rise from a child abandoned on the streets of revolutionary Paris to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace - when emperors, kings, and princes wielded Careme's gastronomy as a diplomatic tool.". "Careme was much more than the inventor of the chef's hat, the vol-au-vent, and the souffle. He had an unfailing ability to cook for the right people in the right place at the right time. He knew the foibles and the favorite dishes of the Romanovs, the Rothschilds, and Rossini. He worked for the gourmet-king George IV, the Viennese court, and even made Napoleon's wedding cake. But Careme's reputation rested ultimately on a novel idea that changed cooking forever: by marrying food and glamour in his books - which transported readers to the tables of the famous households for whom he cooked - he was the first chef to become rich and famous by publishing cookbooks."--BOOK JACKET.
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0617/2004041900-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html
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