Search Results for Chefs - Narrowed by: Not for loan

Lucky peach.

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by Chang, Dave.
Call Number PER 641.5 LUC ISS 2 FALL/WINTER 2011
Publication Date 2024 2023 2022 2021 2020
Summary "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: Other Other

Professional baking / Wayne Gisslen.

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by Gisslen, Wayne, 1946-, author.
Call Number 641.815 GIS
Publication Date 2022
Summary "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format: Books

Good food guide 2020 / edited by Myffy Rigby.

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by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2019
Summary The most prestigious food guide in Australia, now brought to you by Simon & Schuster Australia. The 2020 edition of this acclaimed national guide - the home of the hats - reviews 500 restaurants around Australia and awards the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term `hatted' has become part of the Australian lexicon.
Format: Books

Truth, love & clean cutlery : a guide to the truly good restaurants and food experiences of Australia / edited by Jill Dupleix ; contributing editors, Larissa Dubecki, Nigel Hopkins, Lee Tran Lam, Natascha Mirosch, Max Veenhuyzen.

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by Dupleix, Jill, editor.
Call Number 647.9594 TRU
Publication Date 2018
Summary Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place plate by plate. Restaurants that care about these things aren't just good they're good.
Format: Books

Good food guide 2019 / edited by Myffy Rigby.

2024-05-18T07:40:38Z

by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2018
Summary Launching nationally on 16 October, the 2019 edition of this acclaimed, highly trusted national guide - the home of the hats - will review 500 restaurants around Australia and award the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term 'hatted' has become part of the Australian lexicon.
Format: Books

Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.

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by Croxford, Sharon, author.
Call Number 641.30015 CRO
Publication Date 2017
Summary Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and nutrition and dietetics students in Australia.'-Katherine Hanna, Faculty of Health, Queensland University of Technology.
Format: Regular print

Sepia : the cuisine of Martin Benn / Martin Benn.

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by Benn, Martin, (Chef)
Call Number 641.5 BEN
Publication Date 2014
Summary Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Format: Books

The professional chef / the Culinary Institute of America.

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by Culinary Institute of America.
Call Number 641.57 PRO
Publication Date 2011
Summary "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html

The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky ; Laura Halpin Rinsky.

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by Rinsky, Glenn.
Call Number 641.865 RIN
Publication Date 2009 2008
Summary "Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource ... until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources." "With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pasty, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007038112-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html

The Oxford companion to Italian food / Gillian Riley.

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by Riley, Gillian.
Call Number 641.03 RIL
Publication Date 2008 2007
Summary "Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight." "The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0713/2007012080.html

The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman.

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by Page, Karen.
Call Number 641.5 PAG
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html

Purchasing for chefs : a concise guide / Andrew Hale Feinstein, John M. Stefanelli.

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by Feinstein, Andrew Hale.
Call Number 647.950687 FEI
Publication Date 2007
Format: Books

Exceptional excursions with Flexipan : carte blanche given to 90 chefs from around the world.

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Call Number 641.86 EXC
Publication Date 2005
Format: Books

Tasting and feasting excellence : a guide to the training restaurants of Victoria.

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by Holmesglen Institute of TAFE.
Call Number ARC 647.95945 TAS
Publication Date 2004
Format: Books

The chef's companion / Elizabeth Riely.

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by Riely, Elizabeth.
Call Number 641.03 RIE
Publication Date 2003
Summary "Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET.
Format: Books

The new catering repertoire : Volume 1 Aide-memoire du chef / by H.L. Cracknell and G. Nobis

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by Cracknell, H. L. (Harry Louis), 1916-
Call Number 641.5 CRA
Publication Date 1989
Format: Books