by
Greenwood, Helen, editor.
Call Number
641.5994 GRE
Publication Date
2017 2015
Summary
This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.
Format:
Books
Relevance:
0.0811
by
Steen, James, author.
Call Number
641.3 STE
Publication Date
2017
Summary
Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format:
Books
Relevance:
0.0598
by
Barber, Kimiko, author.
Call Number
641.5952 BAR
Publication Date
2017
Summary
Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.
Format:
Books
Relevance:
0.0811
by
James, Michael (Chef) author.
Call Number
641.815 JAM
Publication Date
2017
Summary
In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
Format:
Books
Relevance:
0.0541
by
Kay, Emma (Historian)
Call Number
641.5092 KAY
Publication Date
2017
Format:
Books
Relevance:
63388.4102
by
Greenwood, Helen, editor.
Call Number
641.8150994 GRE
Publication Date
2017
Summary
Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format:
Books
Relevance:
0.0657
by
Austin, Patricia, (Pastry chef), author.
Call Number
641.5639311 AUS
Publication Date
2017
Summary
"Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten-free pastries using ingredients from nearby farms, local purveyors, and her own backyard-complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics. This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries. The book offers a wide range of recipes organized into the following chapters: Base Recipes Cookies in Hand Meringues Tarts-Rustic and Elegant Cakes for Quiet Time and Company Morning Pastries Puff Pastries Spoon Desserts The recipes skip the commonly used gluten free binders-xanthan gum and guar gum-that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten-free baking" "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard--complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics.This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten--European and classic French pastries.The recipes skip the commonly used gluten free binders--xanthan gum and guar gum--that are known to be of digestive sensitivity for many individuals"--
Format:
Books
Relevance:
0.0484
by
Elias, Megan J., author.
Call Number
641.300973 ELI
Publication Date
2017
Format:
Books
Relevance:
0.0857
Call Number
647.9551132 SHA
Publication Date
2017
Summary
So many places to visit, so many delicious things to eat. Where to start, in a strange, new city? These nifty guides take visitors through the potentially bewildering process of finding authentic eats, across a variety of destinations. With a focus on what to eat, as much as where to eat, IN 12 DISHES will appeal to food-centric travellers who desire meaningful dining experiences across the gamut. The core assumption is that travellers want to plunge headfirst into local staples - iconic dishes that define a place. They want pad thai in Bangkok, bun cha in Hanoi, pao mo in Xi'an, shojin ryori in Kyoto and assam laksa in Penang. But...where to find the best? Highlighting12 must-eat dishes, with meaty information on where to find them, there's more than enough to give travellers the food heads-up. Depending on the city, there will also be features on cooking schools, regional restaurants, great cafes, food markets, day trips, walking tours and local eating etiquette. Gorgeously photographed and written in a snappy, engaging style, in 12 dishes is the indispensable guide for food-obsessed travellers. Shanghai dazzling modernity. Enduring customs. Futuristic architecture. Art deco edifices. Cutting-edge couture. Traditional Chinese values. Ramshackle back streets. Blingy retail. Pre-dawn tai-chi. All night night-life. Michelin-starred chefs. Centuries-old food-ways. If one city has it all, it's Shanghai, the engine-room of China's super-star economy. Walk just a few blocks and you'll see everything from chi-chi young things shopping for the latest designer threads, to street-food vendors hawking rustic fare from humble mobile carts. Shanghai is exhilarating, dynamic and endlessly fascinating. But, when you're hungry, where do you start in a city with so much on its menu? Let Shanghai in 12 dishes be your essential dining primer, profiling twelve essential dishes, and a raft of places to find them. Plus, you'll get the heads-up on some world-class cafes, a day-trip itinerary, how to graze through iconic food streets, the low-down on the legandary hairy crab and much more besides. There's even a recipe or two. Welcome to eating like a local, Shanghai style!
Format:
Regular print
Relevance:
0.0495
by
Snow, Alan, author.
Call Number
643.3 SNO
Publication Date
2017
Summary
A unique visual guide to kitchen appliances by an illustrator with a proven talent for showing how things work. Although today's kitchens are crammed full of 'useful' appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them. Award-winning illustrator Alan Snow has set out to change matters, with this striking diagrammatic guide. Designed to free us up from the shackles of recipe books, Snow's fascinating visual miscellany shows readers the ins, outs, hows and whys of all manner of cooking equipment, tools and techniques, from ovens, blenders and coffee machines, to more sophisticated chefs' equipment and everything in between. Arranged into five practical sections: Hygiene, Tools, Cooking, Drinks and Storage, each section is accompanied by an insightful commentary that offers clear explanations and instructions. As well as absorbing historical and scientific details the book is brimming with charming diagrams and sequences. Once you've grown familiar with each appliance, you'll find good reason to put your newly acquired knowledge to the test, with recipes as you've never seen them before. The perfect gift for every keen cook, whether amateur, enthusiast or professional, this unique book is at once a visual celebration of the kitchen and a fascinating exploration of culinary science and technique.
Format:
Books
Relevance:
0.0635
by
Dufresne, Wylie, author.
Call Number
641.514 DUF
Publication Date
2017
Summary
The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
Format:
Regular print
Relevance:
0.1066
by
Ahern, Pam, compiler.
Call Number
641.5636 AHE
Publication Date
2017
Summary
If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we? More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts. Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more. All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Format:
Regular print
Relevance:
40546.2773
Limit Search Results
Narrowed by: