Signatura topográfica preferida
DVD 641.555 CON
Fecha de publicación
2006
Resumen
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)
Formato:
Otros
Relevancia:
109696.8672
Signatura topográfica preferida
DVD 641.5635 LIG
Fecha de publicación
1991
Resumen
Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.
Formato:
Otros
Relevancia:
109696.8359
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Signatura topográfica preferida
DVD 641.595 GLO
Fecha de publicación
2012
Resumen
The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each 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, Village Indian head chef, Vissnu Kharel, 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 Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Formato:
Otros
Relevancia:
77567.4219
por
Passedat, Gerald, 1960-
Signatura topográfica preferida
DVD 641.5944 PAS
Fecha de publicación
2007
Resumen
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.
Formato:
Libros
Relevancia:
63388.3789
por
Roellinger, Olivier, 1955-
Signatura topográfica preferida
DVD 641.5944 ROE
Fecha de publicación
2003
Resumen
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Formato:
Libros
Relevancia:
50825.9141
por
Barbot, Pascal, 1972-
Signatura topográfica preferida
DVD 641.5944 BAR
Fecha de publicación
2009
Resumen
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Formato:
Libros
Relevancia:
50825.9063
por
McIntosh, James.
Signatura topográfica preferida
DVD 641.5636 WOR
Fecha de publicación
1999 1998 1997 1996 1995
Formato:
Otros
Relevancia:
44826.1172
por
Bras, Michel, 1946-
Signatura topográfica preferida
DVD 641.5944 BRA
Fecha de publicación
2008
Resumen
Michel Bras had brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region to the plate.
Formato:
Libros
Relevancia:
42525.0859
por
Guerard, Michel, 1933-
Signatura topográfica preferida
DVD 641.5944 GUE
Fecha de publicación
2009
Resumen
One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Formato:
Libros
Relevancia:
42525.0820
por
Gagnaire, Pierre, 1950-
Signatura topográfica preferida
DVD 641.5944 GAG
Fecha de publicación
2010
Resumen
Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. He prefers to work on posture and attitude. He creates in a continual flux : his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation of the product, its energy and the person he's cooking for. - From WorldCat
Formato:
Libros
Relevancia:
42525.0703
por
Troisgros, Michel, 1958-
Signatura topográfica preferida
DVD 641.5944 TRO
Fecha de publicación
2007
Resumen
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.
Formato:
Libros
Relevancia:
41500.3945
por
Ou, Serge.
Signatura topográfica preferida
DVD 641.5955 IRA
Fecha de publicación
1998
Resumen
The program explores spicy and aromatic dishes of Iranian cuisine.
Formato:
Otros
Relevancia:
0.1474
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