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
2.
par
Chang, Dave.
Numéro de rayon préféré
PER 641.5 LUC ISS 2 FALL/WINTER 2011
Date de publication
2024 2023 2022 2021 2020
Résumé
"Each issue will explore a single topic through a mélange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general"--From publisher's website.
Format :
Autre
Autre
Pertinence:
0.0566
Voir d’autres résultats de recherche
Numéro de rayon préféré
WAIARC 926 CHE
Date de publication
2024 2023 2022 2021 2020
Format :
Livres
Pertinence:
0.0910
par
Howard, Philip (Chef), author
Numéro de rayon préféré
641.50942 HOW
Date de publication
2024 2023 2022 2021 2020
Format :
Livres
Pertinence:
0.0750
Numéro de rayon préféré
PER 641.05 GOO
Date de publication
2024 2023 2022 2021 2020
Format :
Autre
Pertinence:
0.6907
par
Acquista, Angelo.
Numéro de rayon préféré
929.605
Date de publication
2024
Format :
Ressources électroniques
Pertinence:
0.0657
par
Ramsay, Gordon, author.
Numéro de rayon préféré
641.5941 RAM
Date de publication
2023
Résumé
Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Format :
Caractères normaux
Pertinence:
0.7296
par
McGarry, Flynn.
Numéro de rayon préféré
641.5092
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
50827.3203
par
Fusté-Forné, Francesc.
Numéro de rayon préféré
641.013
Date de publication
2023
Résumé
This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.
Format :
Ressources électroniques
Pertinence:
0.0309
par
McConnell, Andrew.
Numéro de rayon préféré
641.595
Date de publication
2023
Résumé
A refreshed edition of a landmark cookbook from a top Australian chef's hit Asian-inspired restaurant.
Format :
Ressources électroniques
Pertinence:
0.1118
par
Oringer, Verveine.
Numéro de rayon préféré
641.5
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
44826.1641
par
Mihalache, Irina D., 1982- editor.
Numéro de rayon préféré
XX(307329.1)
Date de publication
2023
Résumé
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Format :
Ressources électroniques
Pertinence:
0.0615
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