Search Results for Bon Appetit

Bon appétit! / Peter Mayle.

2024-05-05T19:51:28Z

by Mayle, Peter.
Call Number ARC 394.120944 MAY
Publication Date 2001
Format: Books

Bon appetit [airline menu]

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Call Number ARC MENU RED 64
Publication Date 1989 1988 1987 1986 1985
Format: Books

Bon appétit. [electronic resource].

2024-05-05T19:51:28Z

Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Electronic Resources
Available via InfoTrac to William Angliss Institute of TAFE users only. Click here to access electronic journal.

Bon Appetit Gourmet Foods: luncheon menu [restaurant menu]

2024-05-05T19:51:28Z

Call Number ARC MENU GREEN 114
Format: Books

Bon Appétit Desserts : The Cookbook for All Things Sweet and Wonderful.

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by Fairchild, Barbara.
Call Number 641.86
Publication Date 2010
Summary For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.    Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.   "This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson   "At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.   It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table   "Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table.
Format: Electronic Resources
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Bon appetit! : family cooking from the regions of France / by Eileen Reece.

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by Reece, Eileen.
Call Number ARC 641.5944 REE
Publication Date 1974
Format: Books

Gazoz : The Art of Making Magical, Seasonal Sparkling Drinks.

2024-05-05T19:51:28Z

by Briga, Benny.
Call Number 641.26
Publication Date 2021
Summary Gazoz, heralded by Bon Appétit as one of the next big drink trends, is now available as a cookbook..
Format: Electronic Resources
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Bon appetite/ by Yooralla Society of Victoria

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by Yooralla Society of Victoria
Call Number ARC COM 641.599451 BON
Publication Date 1989 1988 1987 1986 1985
Format: Books

The Food Lover's Guide to Paris.

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by Massy-Beresford, Helen.
Call Number 647.9544361
Publication Date 2019
Format: Electronic Resources
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Great Gluten-Free Vegan Eats from Around the World : Fantastic, Allergy-Free Ethnic Recipes.

2024-05-05T19:51:28Z

by Kramer, Allyson.
Call Number 641.5636
Publication Date 2013
Summary Great Gluten-Free Vegan Eats From Around the World is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions.
Format: Electronic Resources
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Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-05T19:51:28Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

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by Muhlke, Christine, author.
Call Number 641.59 MUH
Publication Date 2019
Summary Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format: Books

Cutie Pies : 40 Sweet, Savory, and Adorable Recipes.

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by Cone, Dani.
Call Number 641.8652
Publication Date 2011
Summary Praised by Bon Appetit, DailyCandy, and Sunset magazine, the secrets behind Dani Cone's signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Sweet, Savory, and Adorable Recipes. Whether you're grabbing the perfectly portable Flipside on the way to work, enjoying a Piejar as a tasty afternoon treat, or looking for a fun and impressive dinner party dessert, Cutie Pies provides the perfect morsels to satisfy sweet and savory cravings alike. Inside Cutie Pies, Cone presents 40 exclusive recipes inspired by the unique line of compact pastries she serves at her Seattle-based Fuel Coffee and High 5 Pie locations, which have received a Best of Seattle Weekly award. Sweet, one-of-a-kind treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone's Curry Veggie Piejar, all in a distinct and delightful design. Cutie Pies is illustrated throughout with more than 20 mouthwatering, full-color photographs, and its contemporary fashion and straightforward recipes enable bakers everywhere to create these tiny treats with big flavor.
Format: Electronic Resources
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Zahav : a world of Israeli cooking / Michael Solomonov and Steven Cook ; produced by Dorothy Kalins ; photography by Mike Persico ; design by Don Morris Design.

2024-05-05T19:51:28Z

by Solomonov, Michael, author.
Call Number 641.595694 SOL
Publication Date 2015
Summary Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
Format: Books

Colour of Food : A Memoir of Life, Love and Dinner.

2024-05-05T19:51:28Z

by Else, Anne.
Call Number 641.59931
Publication Date 2013
Summary When Anne Else married at the age of 19, she had never cooked a meal, despite having grown up above a grocery shop. That shaky start notwithstanding, she went on to become an enthusiastic cook-with a bit of help from Elizabeth David, Nancy Spain, Katharine Whitehorn, and the Duchess of Windsor. In this captivating memoir, Else recounts the story of her life, from her first marriage and motherhood; through becoming a feminist, divorcing, remarrying, finding her birth mother, and the heartbreaking loss of family members; to forging a lively community of new friends through her food blog in her 60s. By turns charming, funny, warm, poignant, and wise, this book offers readers delicious recipes from every era of Else's cooking career.
Format: Electronic Resources
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Convictions of a Chef : Cooking for the Counterculture and the One Percent.

2024-05-05T19:51:28Z

by Marcus-Rotman, Evan.
Call Number 641.5
Publication Date 2023
Format: Electronic Resources
Click here to view book

My life in France / Julia Child with Alex Prud'homme.

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by Child, Julia.
Call Number ARC 641.5092 CHI
Publication Date 2006
Summary Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appétit!--From publisher description.
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0624/2005044727-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html

Feeding the world well : a framework for ethical food systems / edited by Alan M. Goldberg ; with Cara Wychgram, associate editor.

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by Goldberg, Alan M., editor.
Call Number 174.963 23
Publication Date 2020
Summary "This edited collection advances the discussion of ethical food production and the many elements that have to be balanced in order to achieve it. A large group of contributors from academia and industry prepare the food production industry for a world in which "ethical" or "sustainable" production practices are not only trendy but necessary to ensuring that we can feed the world's growing population"--
Format: Electronic Resources
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Eating eternity : food, art and literature in France / John Baxter.

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by Baxter, John, author.
Call Number 641.0130944 BAX
Publication Date 2017
Format: Electronic Resources
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Outlander Kitchen : The Official Outlander Companion Cookbook.

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by Carle-Sanders, Theresa.
Call Number 641.5
Publication Date 2016
Summary For fans of Diana Gabaldon's Outlander novels and the Starz original series, this official companion cookbook from the founder of OutlanderKitchen.com makes a perfect holiday gift!"If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen's here to prove you wrong."-Entertainment Weekly Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie's incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today's modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters Soups & Stocks: Cock-a-Leekie Soup; Murphy's Beef Broth; Drunken Mock-Turtle Soup Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators' Cassoulet Sides: Auld Ian's Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona's Cinnamon Scones; Jocasta's Auld Country Bannocks Sweets & Desserts: Black Jack Randall's Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras-including cocktails, condiments, and preserves-Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!.
Format: Electronic Resources
Click here to view book