by
Reymond, Jacques.
Call Number
641.5944 REY
Publication Date
2010
Summary
From the master and innovator of modern French cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
Format:
Books
Relevance:
85042.6094
by
Pfefferle, Suzanne.
Call Number
641.59596999999997
Publication Date
2014
Format:
Electronic Resources
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85042.6016
by
ClickView (Firm)
Call Number
XX(302782.1)
Summary
The colour, richness and diversity of Japanese cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Japanese cuisine and is a great way to encourage cultural awareness and understanding.
Format:
Other
Relevance:
85042.6016
by
ClickView (Firm)
Call Number
XX(302783.1)
Summary
The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.
Format:
Other
Relevance:
85042.6016
by
Stavans, Ilan
Call Number
641.5972 STA
Publication Date
2011
Summary
Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
Format:
Electronic Resources
Relevance:
85042.5781
by
Thompson, David, 1960-
Call Number
641.59593 THO
Publication Date
1993
Format:
Books
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85038.0625
by
Bocuse, Paul, 1926-
Call Number
641.5944 BOC
Publication Date
1982
Format:
Books
Relevance:
85038.0625
by
Sailland, Maurice-Edmond
Call Number
ARC KLI 641.5944 SAI
Publication Date
1953
Format:
Books
Relevance:
85038.0625
by
Pellaprat, Henri-Paul
Call Number
641.5944 PEL
Format:
Books
Relevance:
85038.0625
by
Saulnier, L. (Louis)
Call Number
ARC 641.5944 SAU
Publication Date
1982
Format:
Books
Relevance:
85038.0547
by
Bocuse, Paul, 1926-
Call Number
641.5944 BOC
Publication Date
1982
Format:
Books
Relevance:
85038.0313
by
Saulnier, L. (Louis)
Call Number
641.5944 SAU
Publication Date
1967
Format:
Books
Relevance:
85038.0078
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