Call Number
DVD 642.5 GET
Publication Date
2009
Summary
"Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses"--Container.
Format:
Video disc
Relevance:
0.0857
Call Number
DVD 641.59 FOO
Publication Date
2008
Summary
Each episode is a detailed journey into one cuisine with tips on how to source, prepare and cook with authentic results. Over 13 glorious episodes. Maeve meets an array of world class chefs and inspiring home cooks as they take us through their cuisines while making some mouthwatering dishes.
Format:
Other
Relevance:
0.0913
Call Number
DVD 641.5 COO
Publication Date
2007
Summary
The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format:
Other
Relevance:
0.0860
by
Troisgros, Michel, 1958-
Call Number
DVD 641.5944 TRO
Publication Date
2007
Summary
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format:
Books
Relevance:
0.0884
by
Passedat, Gerald, 1960-
Call Number
DVD 641.5944 PAS
Publication Date
2007
Summary
Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format:
Books
Relevance:
0.1021
Call Number
DVD 641.5092 KIN VOL 3
Publication Date
2006
Summary
In-depth profiles of Chefs. With never-seen-before footage of their kitchens, performing at ultra-high speed during a real lunch or dinner service. Includes Tetsuya Wakuda (Sydney), Phillip Howard (London), Daniel Boulud (NY), Shane Osborn (London), Gordon Ramsay (London), Alain Passard (Paris), etc.
Format:
Other
Relevance:
0.0615
Call Number
DVD 641.5945 TAS
Publication Date
2006
Summary
Join Planet Foods Tyler Florence on a culinary tour through Italy's rustic heartland and the rcih farmlands of Tuscany and Emilia- Romagna. Discover the streets of local chefs and learn how to make fresh, authentic recipes using famed Italian ingredients including porcini mushrooms, olives, pancetta and pasta.
Format:
Other
Relevance:
0.1066
by
Ramsay, Gordon.
Call Number
DVD 641.5 RAM
Publication Date
2006
Summary
Sharp-tongued, culinary maestro Chef Gordon Ramsay brings his brand of nightmarish coaching to young - and sometimes brash - amateur chefs all competing for a job in his kitchen. In this new series, Ramsay shows his protégés the hard reality of working in a kitchen by taking over a restaurant and inviting 60 specially-selected diners who will use their wallets to vote for which chef will win - and if they don t like the food, they don't pay! Not confined to the kitchen, Ramsay also travels all over the world in pursuit of the freshest straight-out-of-the-sea or off-the-pasture ingredients and demonstrates how you can prepare the most authentic gourmet dishes in the world... right on your own stove. Always energetic and quick to denounce bad food and incompetence, Chef Gordon Ramsay whips up portions of discipline that will give you a pretty good idea of why they call this show "The f Word".
Format:
Books
Relevance:
0.0707
Call Number
DVD 641.555 CON
Publication Date
2006
Summary
Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format:
Other
Relevance:
0.0913
by
Optomen Television (Firm)
Call Number
DVD 641.5941 RET
Publication Date
2005
Summary
We follow John Burton-Race and his family as they start a new life opening a restaurant in Devon. This is a cookery show that takes us into the heart of a family as they attempt to cook themselves some happiness in Devon.
Format:
Other
Relevance:
0.0750
by
Moore, Peter
Call Number
DVD 641.5 JAM
Publication Date
2004
Summary
Jamie Oliver is opening his first restaurant, Fifteen. To prove his conviction that it is a passion for food and not formal academic qualifications that makes a good cook, he is training 15 unemployed youngsters to work as chefs in the kitchen. All within 7 months.
Format:
Other
Relevance:
0.1066
by
Llewellyn, Patricia.
Call Number
DVD 641.5 NAK
Publication Date
2003
Summary
Jamie Oliver is back in town and raring to cook - but juggling a hectic social life with a passion for entertaining means it's all got to be simple, easy and fun.
Format:
Other
Relevance:
0.0750
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