by
Luiggi, Louise.
Call Number
641.5944 LUI
Publication Date
2004
Format:
Books
Relevance:
2.2713
by
Bellouet, G. J. (Gérard Joël), author.
Call Number
641.8650944 BEL
Publication Date
2001
Format:
Regular print
Relevance:
1.5800
by
Beard, James, 1903-
Call Number
ARC STA 641.5944 BEA
Publication Date
1953
Format:
Books
Relevance:
1.4093
Call Number
DVD 641.5944 FRE
Publication Date
2011
Summary
FRENCH FOOD SAFARI is the ultimate food lovers feast - a celebration of French food in all its delicious complexity. Presented by Maeve O'Meara, the series follows one of France's best exports to Australia, renowned chef Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume). Filmed across France and Australia, we enter the kitchens in which he learned his craft and the many places of food pilgrimage he holds dear.
Format:
Other
Relevance:
1.3778
by
Boulestin, X. Marcel (Xavier Marcel), 1878-1943.
Call Number
ARC 641.5944 BOU
Publication Date
1971
Format:
Books
Relevance:
1.3343
by
Amunategui, Francis
Call Number
ARC 641.5944 FRA
Publication Date
1971
Format:
Books
Relevance:
1.3299
by
Point, Fernand.
Call Number
641.5944 POI
Publication Date
2008
Summary
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes - over 200 of them - carefully compiled from his handwritten notes. An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes.
Format:
Books
Relevance:
1.3061
by
Davis, Hillary.
Call Number
641.5944
Publication Date
2013
Summary
From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format:
Electronic Resources
Relevance:
1.2826
by
Mayle, Peter.
Call Number
ARC 394.120944 MAY
Publication Date
2001
Format:
Books
Relevance:
1.1838
by
Beaugé, Bénédict.
Call Number
641.5944092 BEA
Publication Date
2000
Format:
Books
Relevance:
1.1746
by
Mathiot, Ginette, 1907-1998.
Call Number
641.865 MAT
Publication Date
2011
Summary
From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format:
Books
Relevance:
1.1716
by
Murrin, Orlando.
Call Number
ARC 641.5944737 MUR
Publication Date
2009
Format:
Books
Relevance:
1.1123
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