par
Haskins, James, 1941-
Numéro de rayon préféré
736.94 HAS
Date de publication
1974
Format :
Livres
Pertinence:
0.0556
par
Fulton, E. Margaret (Ethel Margaret), 1922-
Numéro de rayon préféré
926.4 FUL
Date de publication
1999
Format :
Livres
Pertinence:
2.2080
Voir d’autres résultats de recherche
par
Ciminera, Joseph L.
Numéro de rayon préféré
926.415 CIM
Date de publication
2003
Format :
Livres
Pertinence:
1.6354
par
Dansereau, Serge, 1956-
Numéro de rayon préféré
926.4 DAN
Date de publication
2004
Format :
Livres
Pertinence:
1.6225
par
Humble, Nicola.
Numéro de rayon préféré
641.5941 HUM
Date de publication
2005
Format :
Livres
Pertinence:
1.3961
par
Black, William, 1954-
Numéro de rayon préféré
641.300941 BLA
Date de publication
2006
Résumé
"Singing Hinnies, tripe, solomongundy, Hindle Wakes, Sussex Pond Pudding and flummery. Great names, but who on earth still eats, let alone cooks, them?On a journey the length and breadth of the British Isles William Black talks to chefs, restaurateurs and producers, visits the great and the awful, and seeks out the country's disappearing specialities ? searching for the heart and soul of Britain through the food we eat, reclaiming our very rich culinary tradition."--Back cover.
Format :
Livres
Pertinence:
0.8900
par
Buford, Bill.
Numéro de rayon préféré
926.4 BUF
Date de publication
2006
Résumé
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
Format :
Livres
Pertinence:
1.0327
par
Ferrari-Adler, Jenni.
Numéro de rayon préféré
641.561 ALO
Date de publication
2007
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007001593-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
Table of contents only http://www.loc.gov/catdir/toc/ecip078/2007001593.html
Pertinence:
1.2949
par
Dickie, John, 1963-
Numéro de rayon préféré
641.0945 DIC
Date de publication
2007
Résumé
"For a thousand years, Italy?s cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. In DELIZIA! the author of the acclaimed COSA NOSTRA takes a revelatory historical journey through the flavours of Italy?s cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, DELIZIA! shows how violence and intrigue, as well as taste and creativity, went to make the world?s favourite cuisine. With its mix of vivid story-telling, ground-breaking research and shrewd analysis, John Dickie?s DELIZIA! is as appetising as the dishes it describes"--Back cover.
Format :
Livres
Pertinence:
0.8192
par
Banerji, Chitrita.
Numéro de rayon préféré
394.120954 BAN
Date de publication
2009 2007
Format :
Livres
Pertinence:
0.8553
11.
par
Evans, Matthew, 1966-
Numéro de rayon préféré
641.5092 EVA
Date de publication
2007
Résumé
What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this insightful and often hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, Never Order Chicken On a Monday is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.
Format :
Livres
Pertinence:
0.6947
par
Krondl, Michael.
Numéro de rayon préféré
641.3383094 KRO
Date de publication
2007
Format :
Livres
Pertinence:
0.8152
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