Search Results for Chefs - Narrowed by: Cookery.

Cape Cod Chef's Table [electronic resource] : Extraordinary Recipes from Buzzards Bay to Provincetown

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by Carafoli, John.
Call Number 641.5974
Publication Date 2013
Summary Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with
Format: Electronic Resources
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Made With Love [electronic resource] : The Meals On Wheels Family Cookbook

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by Borden, Enid.
Call Number 641.5
Publication Date 2012
Summary Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May
Format: Electronic Resources
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Food [electronic resource].

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by File, Facts On.
Call Number 641.1
Publication Date 2012
Summary A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers.
Format: Electronic Resources
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Simply Sedap 2 [electronic resource] : Chef Wan shares more Favourite Recipes

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by Wan, Chef.
Call Number 641.595
Publication Date 2012
Summary Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate.With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.
Format: Electronic Resources
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Virgin Vegan [electronic resource] : The Meatless Guide to Pleasing Your Palate

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by Long, Linda.
Call Number 641.5636
Publication Date 2012
Summary Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long's handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs among so many other topics, including tips on simple adoptions like six ways to use a veggie burger. She also offers a host
Format: Electronic Resources
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Best of Chef Wan [electronic resource] : The Taste of Malaysia

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by Wan, Chef.
Call Number 641.59595
Publication Date 2011
Summary Malaysia's Culinary Ambassador and Asia's most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan's best cookbook yet.
Format: Electronic Resources
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Heston's Fantastical feasts / by Heston Blumenthal; photography by Andy Sewell, illustrations by Tom Lane.

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by Blumenthal, Heston.
Call Number 641.5 BLU
Publication Date 2010
Summary Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress and commanded him to create six fantastical feasts.
Format: Books

Chef for all seasons / Gordon Ramsay with Roz Denny.

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by Ramsay, Gordon.
Call Number 641.5 RAM
Publication Date 2010
Format: Books

Country style country chefs : stories and recipes from Australia's best-loved country chefs.

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Call Number 641.5994 COU
Publication Date 2010
Format: Books

Masterchef Australia [digital videorecording] : master class.

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Call Number DVD 641.5 MAS
Publication Date 2009
Summary "Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format: Other

Chef school : step-by-step techniques for culinary expertise / Joanna Farrow.

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by Farrow, Joanna.
Call Number 641.5 FAR
Publication Date 2009
Summary "Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be sure to dazzle friends and family with your gastronomic prowess."--BOOK JACKET.
Format: Books

Vineyard cookbook : a celebration of food and wine from Australia's grape-growing regions / [written by Victoria Heywood].

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by Heywood, Victoria.
Call Number 641.622 HEY
Publication Date 2009
Summary Journey around the wine-growing regions of Australia, where talented and passionate chefs, vignerons and restaurateurs share their secrets for creating amazing food and wine experiences. The dishes they present are designed to showcase their wines, and reflect a commitment to making the most of seasonal produce and local artisanal products.
Format: Books

Great, grand & famous chefs and their signature dishes / text by David Glynn.

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by Glynn, David, 1916-
Call Number 641.50922 GLY
Publication Date 2009
Summary A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as 'the king of chefs and the chef of kings') to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda. The included recipes - one for each chef - enable the reader to get a taste of the signature dishes of the world's greatest chefs. This book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century.
Format: Books

The elements of cooking : translating the chef's craft for every kitchen / Michael Ruhlman.

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by Ruhlman, Michael, 1963-
Call Number 641.5 RUH
Publication Date 2008
Summary The Elements of Cooking is an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point: here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows. The Elements of Cooking defines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's "secrets". In eight introductory essays, Ruhlman pares down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only five essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that transforms food into something glorious. This is a book that can be returned to time and again, and its lessons practised for a lifetime.
Format: Books

In the hands of a chef : a book about chefs and their tools / The Culinary Institute of America.

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by Culinary Institute of America.
Call Number 643.3 CUL
Publication Date 2008
Summary "A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.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

Professional chef : level 1 diploma / Neil Rippington

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by Rippington, Neil
Call Number 641.57 RIP
Publication Date 2007
Format: Books

Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]

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by Hunter, Gary.
Call Number 641.57 PRO
Publication Date 2007
Format: Books

Kitchen mysteries : revealing the science of food / Hervé This ; translated by Jody Gladding.

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by This, Hervé.
Call Number 641.3 THI
Publication Date 2007
Summary "An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format: Books

My last supper : 50 great chefs and their final meals : portraits, interviews, and recipes / Melanie Dunea ; introduction by Anthony Bourdain.

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by Dunea, Melanie.
Call Number 641.50922 DUN
Publication Date 2007
Format: Books

Palazzo Versace : the culinary stylings and splendour of an inspirational hotel, Chef - Steve Szabo / recipes by Steve Szabo ; photography by Dean Cambray.

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by Szabo, Steve.
Call Number 641.5994 SZA
Publication Date 2007
Format: Books

[Three star] chef / Gordon Ramsay ; photographs by Quentin Bacon.

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by Ramsay, Gordon.
Call Number 641.514 RAM
Publication Date 2007
Format: Books

Professional chef : level 2 diploma / Gary Hunter ... [et al.]

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by Hunter, Gary.
Call Number 641.57 PRO
Publication Date 2007
Format: Books

Kings of the kitchen [digital videorecording]

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Call Number DVD 641.5092 KIN VOL 3
Publication Date 2006
Summary In-depth profiles of Chefs. With never-seen-before footage of their kitchens, performing at ultra-high speed during a real lunch or dinner service. Includes Tetsuya Wakuda (Sydney), Phillip Howard (London), Daniel Boulud (NY), Shane Osborn (London), Gordon Ramsay (London), Alain Passard (Paris), etc.
Format: Other

The F word. Complete second series [digital videorecording] / Gordon Ramsay.

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by Ramsay, Gordon.
Call Number DVD 641.5 RAM
Publication Date 2006
Summary Sharp-tongued, culinary maestro Chef Gordon Ramsay brings his brand of nightmarish coaching to young - and sometimes brash - amateur chefs all competing for a job in his kitchen. In this new series, Ramsay shows his protégés the hard reality of working in a kitchen by taking over a restaurant and inviting 60 specially-selected diners who will use their wallets to vote for which chef will win - and if they don t like the food, they don't pay! Not confined to the kitchen, Ramsay also travels all over the world in pursuit of the freshest straight-out-of-the-sea or off-the-pasture ingredients and demonstrates how you can prepare the most authentic gourmet dishes in the world... right on your own stove. Always energetic and quick to denounce bad food and incompetence, Chef Gordon Ramsay whips up portions of discipline that will give you a pretty good idea of why they call this show "The f Word".
Format: Books

Mum's favourite recipes : classic home dishes from mothers of leading chefs and other friends / compiled by Bill Tikos.

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by Tikos, Bill.
Call Number 641.5 MUM
Publication Date 2005
Format: Books

Artisanal cooking : a chef shares his passion for handcrafting great meals at home / by Terrance Brennan and Andrew Friedman.

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by Brennan, Terrance.
Call Number 641.5 BRE
Publication Date 2005
Summary "Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home." "Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip056/2005000716.html

Off duty : the world's greatest chefs cook at home / photographs by James Merrell ; [editor: Jane Middleton].

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by Merrell, James.
Call Number 641.5 OFF
Publication Date 2005
Format: Books

Hands-on at William Angliss Institute : Chef's Recipes/ by William Angliss Institute of TAFE

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by William Angliss Institute of TAFE
Call Number WAIARC 641.5 HAN
Publication Date 2005
Format: Books

Letters to a young chef / Daniel Boulud.

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by Boulud, Daniel.
Call Number 641.572 BOU
Publication Date 2003
Format: Books

Coast : seaside recipes from Australia's leading chefs / edited by Kendall Hill ; with photography by Jennifer Soo.

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by Hill, Kendall.
Call Number 641.5 COA
Publication Date 2003
Format: Books

The naked chef. Series 2 [digital videorecording].

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by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2003
Summary Jamie Oliver is back in town and raring to cook - but juggling a hectic social life with a passion for entertaining means it's all got to be simple, easy and fun.
Format: Other

Only the best : the art of cooking with a master chef / Michel Roux ; translated by Kate Whiteman ; photographed by Martin Brigdale.

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by Roux, Michel, 1941-
Call Number 641.5 ROU
Publication Date 2002
Format: Books

The New Zealand chef / Lesley Christensen-Yule and Hamish McRae.

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by Christensen-Yule, Lesley.
Call Number 641.57 CHR
Publication Date 2002
Format: Books

Delicious wicked : sinful desserts from your favourite chefs.

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by Australian Broadcasting Corporation
Call Number 641.86 DEL
Publication Date 2002
Format: Books

The naked chef. Series 1 [digital videorecording].

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by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2002
Summary You could cook great food at home with maximum flavour and minimum effort. Each episode follows a hectic day in Jamie's life as he prepares food for his friend, family and work-mates.
Format: Other

Happy days with the naked chef / Jamie Oliver ; with photographs by David Loftus.

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by Oliver, Jamie.
Call Number 641.5 OLI
Publication Date 2001
Format: Books

Saturday night : a day in the night of Chef Michael Smith [digital videorecording].

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Call Number DVD 641.5092 SAT
Publication Date 2001
Summary Every restaurant has its busy season, its slow season and its average season - but Saturday night is always busy. And when Saturday comes your station's go to be ready, your heads got to be ready and every thing's got to be just right because the show is on! Join passionate Chef Michael Smith as he goes through the ropes on a typical Saturday at his fine-dining restaurant. With a student from the local chef's school on hand to help, this is a great look at the realities of good cheffing, including buying produce, preparation, team work, organisation, communication, presentation, service and making Saturday night very special.
Format: Books

Great Chefs Menu [William Angliss Institute menu] : Dianne Kerry.

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by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 56
Publication Date 2001
Format: Books

The return of the naked chef / Jamie Oliver.

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by Oliver, Jamie.
Call Number 641.5 OLI
Publication Date 2000
Format: Books

A chef for all seasons / Gordon Ramsay, Roz Denny ; photography by Georgia Glynn Smith.

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by Ramsay, Gordon.
Call Number 641.564 RAM
Publication Date 2000
Format: Books

Dining high : stunning recipes from Australia's master chefs / managing editor Tony Bilson ; food Peter Doyle ; photography Ashley Barber ; styling Barbara Beckett.

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by Barber, Ashley.
Call Number 641.5 DIN
Publication Date 2000
Format: Books

Culinair vademecum : handboek voor de chef de cuisine, voor de hotelier, voor hotelvakscholen en voor de gastvrouw / door H. Hornstra.

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by Hornstra, H.
Call Number ARC KLI 641.5 HOR
Publication Date 1999 1998 1997 1996 1995
Format: Books

On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone.

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by Labensky, Sarah R.
Call Number 641.5 LAB
Publication Date 1999
Format: Books

The star chefs cookbook / by Richard Bramble, edited by J. Jake Locke.

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by Bramble, Richard, 1968-
Call Number 641.5092 BRA
Publication Date 1998
Format: Books

A cook's journey : more than 150 recipes from TV's top chef / Iain Hewitson.

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by Hewitson, Iain.
Call Number 641.5 HEW
Publication Date 1993
Format: Books

Dining in grand style / Elizabeth Schneider ; with Dieter Hannig and the chefs of Hilton International.

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by Schneider, Elizabeth,.
Call Number 641.509 SCH
Publication Date 1988
Format: Books

Chefs' choice : Melbourne restaurants and their recipes / by Eric Page ; photography, Gary Chowanetz.

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by Page, Eric.
Call Number ARC 641.5994 PAG
Publication Date 1986
Format: Books

Credit to the chef : the best recipes from over sixty top Australian restaurants.

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Call Number ARC 641.5 CRE
Publication Date 1980
Format: Books

Notes from the chef's desk / Arno Schmidt ; Jule Wilkinson, editor.

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by Schmidt, Arno, 1937-
Call Number ARC 641.5 SCH
Publication Date 1977
Format: Books

The World's best recipes / Marvin Small ; with the co-operation of the World's greatest chefs, cooks and recipe makers ; adapted for the English kitchen by Ann Rogers ; illustrations by Annabelle Forsch.

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by Small, Marvin.
Call Number ARC KLI 641.59 SMA
Publication Date 1961
Format: Books