par
William Angliss Institute.
Numéro de rayon préféré
WAIARC 378.945 GRE
Date de publication
2024 2023 2022 2021 2020
Format :
Autre
Pertinence:
77630.7344
Numéro de rayon préféré
WAIARC 926 CHE
Date de publication
2024 2023 2022 2021 2020
Format :
Livres
Pertinence:
0.0910
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par
Greenwood, Helen, editor.
Numéro de rayon préféré
641.5994 GRE
Date de publication
2017 2015
Résumé
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 :
Livres
Pertinence:
0.0811
par
Rigby, Myffy, editor.
Numéro de rayon préféré
ARC 647.9594 GOO
Date de publication
2017
Résumé
In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term hatted has become part of the Australian lexicon.
Format :
Livres
Pertinence:
0.0657
par
Grundy, Roslyn, editor.
Numéro de rayon préféré
ARC 647.959451 AGE
Date de publication
2016
Résumé
Exciting news for Victoria's lovers of great food as the gourmet bible publishes its 37th edition. The Age Good Food Guide 2017 showcase the best places to eat in Melbourne, and throughout regional Victoria...For 36 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour Victoria to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.
Format :
Livres
Pertinence:
0.0707
par
Jones, Meaghan, editor.
Numéro de rayon préféré
641.5 WIL
Date de publication
2015
Format :
Livres
Pertinence:
37297.5117
par
Soyer, Alexis, 1809-1858.
Numéro de rayon préféré
ARC 355.81 SOY
Date de publication
2011
Format :
Livres
Pertinence:
0.0663
par
Blumenthal, Heston.
Numéro de rayon préféré
641.5 BLU
Date de publication
2010
Résumé
Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress and commanded him to create six fantastical feasts.
Format :
Livres
Pertinence:
0.0811
par
Grimes, Lulu.
Numéro de rayon préféré
641.5945 ITA
Date de publication
2010
Résumé
Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Format :
Livres
Pertinence:
0.1021
par
Malouf, Greg.
Numéro de rayon préféré
641.5955 MAL
Date de publication
2010
Résumé
Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
Format :
Livres
Pertinence:
44826.0273
par
Margaret River Wine Industry Association
Numéro de rayon préféré
ARC 641.5099412 MAR
Date de publication
2010
Résumé
Favourite recipes from the chefs of some of Margaret River's diverse wineries.
Format :
Livres
Pertinence:
0.1213
par
Heywood, Victoria.
Numéro de rayon préféré
641.622 HEY
Date de publication
2009
Résumé
Journey around the wine-growing regions of Australia, where talented and passionate chefs, vignerons and restaurateurs share their secrets for creating amazing food and wine experiences. The dishes they present are designed to showcase their wines, and reflect a commitment to making the most of seasonal produce and local artisanal products.
Format :
Livres
Pertinence:
0.0981
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