Search Results for Bon Appetit - Narrowed by: 2011-2024

Bon appétit. [electronic resource].

2024-05-18T23:15:11Z

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.

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

2024-05-18T23:15:11Z

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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The Food Lover's Guide to Paris.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

by Marcus-Rotman, Evan.
Call Number 641.5
Publication Date 2023
Format: Electronic Resources
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The Food Lover's Cleanse : 140 Delicious, Nourishing Recipes That Will Tempt You Back into Healthful Eating.

2024-05-18T23:15:11Z

by Dickerman, Sara.
Call Number 641.5637
Publication Date 2015
Summary Reboot your eating habits with Bon Appétit's wildly popular online plan, now expanded for the whole year with four two-week seasonal plans and 140 recipes. With a foreword by Adam Rapoport. What began as an interactive post-holiday plan that puts an emphasis on home cooking and whole foods, the Bon Appétit cleanse has now been expanded for the entire year. Inside you'll find four different two-week cleanse plans, one for each season, and 140 fabulous recipes that use fresh, flavorful, unprocessed ingredients. High in fruits, vegetables, and whole grains-with no refined flours, very limited dairy and saturated fats, little to no alcohol or coffee (and a small serving of dark chocolate!)-the program emphasizes eating mindfully, controlling portion size, and curbing grazing impulses. Empty calories are replaced with filling protein- or fiber-rich snacks. Following the principle that delicious home-cooked meals are the best way to develop long-lasting healthy eating habits, the tasty recipes in The Bon Appétit Food Lover's Cleanse-most exclusive to the book-can be enjoyed throughout the year using a variety of seasonal ingredients. The food is enticing enough to convince you to give up everyday staples like white pasta, bread, and processed meats. With the Bon Appétit program, you'll discover bold and rich fare such as Warm Brussels Sprout Slaw with Mustard Seeds and Walnuts (winter); Lemongrass Shrimp with Mushrooms (spring); Zucchini Tacos with Cabbage and Queso Fresco (summer); and Oven-Roasted Chicken with Grapes (fall). Designed to encourage good lifelong eating practices, The Bon Appétit Food Lover's Cleanse is essential for healthy, appetizing, and satisfying food you can feel good about every day of the year.
Format: Electronic Resources
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Feeding the world well : a framework for ethical food systems / edited by Alan M. Goldberg ; with Cara Wychgram, associate editor.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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.

2024-05-18T23:15:11Z

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
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