par
Carafoli, John.
Numéro de rayon préféré
641.5974
Date de publication
2013
Résumé
Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with
Format :
Ressources électroniques
Pertinence:
50827.2617
par
File, Facts On.
Numéro de rayon préféré
641.1
Date de publication
2012
Résumé
A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers.
Format :
Ressources électroniques
Pertinence:
0.0811
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par
Borden, Enid.
Numéro de rayon préféré
641.5
Date de publication
2012
Résumé
Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May
Format :
Ressources électroniques
Pertinence:
0.0408
par
Wan, Chef.
Numéro de rayon préféré
641.595
Date de publication
2012
Résumé
Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate.With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.
Format :
Ressources électroniques
Pertinence:
0.0663
par
Long, Linda.
Numéro de rayon préféré
641.5636
Date de publication
2012
Résumé
Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long's handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs among so many other topics, including tips on simple adoptions like six ways to use a veggie burger. She also offers a host
Format :
Ressources électroniques
Pertinence:
0.0408
par
Wan, Chef.
Numéro de rayon préféré
641.59595
Date de publication
2011
Résumé
Malaysia's Culinary Ambassador and Asia's most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan's best cookbook yet.
Format :
Ressources électroniques
Pertinence:
0.0685
Numéro de rayon préféré
641.5994 COU
Date de publication
2010
Format :
Livres
Pertinence:
50779.9141
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
Ramsay, Gordon.
Numéro de rayon préféré
641.5 RAM
Date de publication
2010
Format :
Livres
Pertinence:
0.0735
Numéro de rayon préféré
DVD 641.5 MAS
Date de publication
2009
Résumé
"Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format :
Autre
Pertinence:
0.0811
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
par
Glynn, David, 1916-
Numéro de rayon préféré
641.50922 GLY
Date de publication
2009
Résumé
A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as 'the king of chefs and the chef of kings') to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda. The included recipes - one for each chef - enable the reader to get a taste of the signature dishes of the world's greatest chefs. This book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century.
Format :
Livres
Pertinence:
54897.5000
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