Search Results for Cuisine - Narrowed by: Books

Italian cuisine

2024-05-20T04:32:25Z

by Akehurst, Christopher.
Call Number 641.5945 ITA
Publication Date 1992
Format: Books

Kosher cuisine

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by Nash, Helen
Call Number 641.5676 NAS
Publication Date 1984
Format: Books

Haute cuisine

2024-05-20T04:32:25Z

by Conil, Jean
Call Number ARC 641.5 CON
Publication Date 1953
Format: Books

Thai cuisine

2024-05-20T04:32:25Z

by Esbensen, Mogens Bay
Call Number 641.59593 ESB
Publication Date 1986
Format: Books

Unmentionable cuisine

2024-05-20T04:32:25Z

by Schwabe, Calvin W.
Call Number 641.66 SCH
Publication Date 1979
Format: Books

Hawaiian cuisine

2024-05-20T04:32:25Z

by Hawaiian State Society of Washington
Call Number ARC KLI 641.59969 HAW
Publication Date 1999 1998 1997 1996 1995
Format: Books

French provincial cuisine

2024-05-20T04:32:25Z

by Delu, Christian
Call Number 641.5944 DEL
Publication Date 1981
Format: Books

Batterie de cuisine.

2024-05-20T04:32:25Z

by E. Dehillerin
Call Number ARC 643.3 EDE
Publication Date 1961
Format: Books

My classic cuisine

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by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1989
Format: Books

La bonne cuisine

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by Saint-Ange, E.
Call Number ARC KLI 641.5944 SAI
Publication Date 1929
Format: Books

Multi-cultural cuisine.

2024-05-20T04:32:25Z

by Footscray College of Technical and Further Education
Call Number ARC 641.592 MUL
Publication Date 1985
Format: Books

Traditional Malaysian cuisine.

2024-05-20T04:32:25Z

Call Number 641.59595 TRA
Publication Date 1983
Format: Books

Cuisine a la carte

2024-05-20T04:32:25Z

by Mosimann, Anton
Call Number 641.5 MOS
Publication Date 1983
Format: Books

Dessert cuisine / Oriol Balaguer.

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by Balaguer, Oriol.
Call Number 641.865 BAL
Publication Date 2002
Format: Books

Greek cuisine / Vefa Alexiadou.

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by Alexiadou, Vepha
Call Number ARC 641.59495 ALE
Publication Date 2005
Format: Books

Australian cuisine / Maureen Simpson

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by Simpson, Maureen
Call Number 641.5994 SIM
Publication Date 1986
Format: Books

Oat cuisine / Pamela Westland.

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by Westland, Pamela.
Call Number ARC 641.6313 WES
Publication Date 1985
Format: Books

Extreme cuisine / Jerry Hopkins.

2024-05-20T04:32:25Z

by Hopkins, Jerry.
Call Number 641.013 HOP
Publication Date 2005
Format: Books

Mark Gregory's cuisine.

2024-05-20T04:32:25Z

by Burch, Monte
Call Number 641.5 GRE
Publication Date 1988
Format: Books

International cuisine / Jeremy MacVeigh.

2024-05-20T04:32:25Z

by MacVeigh, Jeremy.
Call Number 641.59 MAC
Publication Date 2009
Summary "International Cuisine is a landmark work featuring rich insight into and highly practical coverage of the worlds major cuisines. Extensively researched and lavishly illustrated, it fills the gap between culinary books and culinary reality in today's diverse kitchens. Each chapter is clearly organized and provides detailed information on historical background, unique components, culinary terminology, common ingredients, and techniques as well as recipes."--BOOK JACKET.
Format: Books

The cuisine of Hungary.

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by Lang, George, 1924-
Call Number ARC 641.59439 LAN
Publication Date 1971
Format: Books

Le livre de cuisine

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by Saint-Ange, E.
Call Number ARC KLI 641.5944 SAI
Publication Date 1927
Format: Books

Lebanese cuisine / Anissa Helou.

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by Helou, Anissa, 1952-
Call Number 641.595692 HEL
Publication Date 1997 1994
Format: Books

Ma cuisine [restaurant menu]

2024-05-20T04:32:25Z

Call Number ARC MENU GREEN 323
Format: Books

Anton Mosimann's fish cuisine.

2024-05-20T04:32:25Z

by Mosimann, Anton.
Call Number ARC 641.692 MOS
Publication Date 1988
Format: Books

Cuisine of Italy / Giorgio Gioco.

2024-05-20T04:32:25Z

by Gioco, Giorgio.
Call Number ARC 641.5945 GIO
Publication Date 1981
Format: Books

Cuisine du temps / Jacques Reymond.

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by Reymond, Jacques.
Call Number 641.5944 REY
Publication Date 2010
Summary From the master and innovator of modern French cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
Format: Books

Classic Thai cuisine / David Thompson

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by Thompson, David, 1960-
Call Number 641.59593 THO
Publication Date 1993
Format: Books

The cuisine of Paul Bocuse

2024-05-20T04:32:25Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1982
Format: Books

Cuisine et vins de France

2024-05-20T04:32:25Z

by Sailland, Maurice-Edmond
Call Number ARC KLI 641.5944 SAI
Publication Date 1953
Format: Books

Great book of French cuisine

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by Pellaprat, Henri-Paul
Call Number 641.5944 PEL
Format: Books

Le répertoire de la cuisine

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by Saulnier, L. (Louis)
Call Number ARC 641.5944 SAU
Publication Date 1982
Format: Books

The cuisine of Paul Bocuse

2024-05-20T04:32:25Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1982
Format: Books

Le répertoire de la cuisine

2024-05-20T04:32:25Z

by Saulnier, L. (Louis)
Call Number 641.5944 SAU
Publication Date 1967
Format: Books

Australian cuisine begin / Liam Randall.

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by Randall, Liam, author.
Call Number 641.5994 RAN
Publication Date 2022
Summary Australian Cuisine Begin defines Australian cuisine through the unique food and beverages of our country. Part history and part cookbook, it weaves 61 authentic and easy-to-follow recipes through seven time lines, from the beginnings of the world's oldest culture through to the present day. Come on an enriching journey that will sate your curiosity, warm your heart and fill your belly in a uniquely Australain way -- back cover.
Format: Books

La veritable cuisine de famille

2024-05-20T04:32:25Z

by Tante Marie (Cooking school)
Call Number ARC KLI 641.5944 TAN
Publication Date 1999 1998 1997 1996 1995
Format: Books

Croatian cuisine : the modern way.

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Call Number 641.4972 CRO
Publication Date 1993
Format: Books

Key terms in cuisine / John Skull

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by Skull, John
Call Number 641.503 SKU
Publication Date 1991
Format: Books

The new Jewish cuisine / Evelyn Rose.

2024-05-20T04:32:25Z

by Rose, Evelyn.
Call Number ARC 641.5676 ROS
Publication Date 1988 1985
Format: Books

Encyclopedia of Japanese cuisine / Hideo Dekura.

2024-05-20T04:32:25Z

by Dekura, Hideo.
Call Number 641.595203 DEK
Publication Date 2011
Format: Books

Sweet cuisine / Frédéric Bau ... [et al.].

2024-05-20T04:32:25Z

by Bau, Frédéric.
Call Number 641.86 BAU
Publication Date 2006
Format: Books

Cuisine bon marché / Hugh Fearnley-Whittingstall.

2024-05-20T04:32:25Z

by Fearnley-Whittingstall, Hugh.
Call Number ARC 641.5 FEA
Publication Date 1994
Format: Books

The cuisine of Hungary / George Lang.

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by Lang, George, 1924-
Call Number ARC EMP 641.59439 LAN
Publication Date 1985
Format: Books

Akelaŕe : new Basque cuisine / Pedro Subijana.

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by Subijana, Pedro, author.
Call Number 641.59466 SUB
Publication Date 2017
Format: Books

Malaysian & Thai cuisine / Beverley Sutherland Smith.

2024-05-20T04:32:25Z

by Sutherland Smith, Beverley.
Call Number ARC 641.59593 SUT
Publication Date 1998
Format: Books

La grande cuisine [oversize restaurant menu]

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Call Number ARC MENU GREEN 310
Publication Date 1979 1978 1977 1976 1975
Format: Books

Sounds like Italian cuisine to me.

2024-05-20T04:32:25Z

Call Number 641.5945 SOU
Publication Date 1998 1997
Format: Books

The Soda Fountain [specialty cuisine menu]

2024-05-20T04:32:25Z

Call Number ARC MENU YELLOW 195
Publication Date 1989 1988 1987 1986 1985
Format: Books

The legendary cuisine of Persia / Margaret Shaida.

2024-05-20T04:32:25Z

by Shaida, Margaret.
Call Number 641.5955 SHA
Publication Date 2001
Format: Books

The legendary cuisine of Persia / Margaret Shaida.

2024-05-20T04:32:25Z

by Shaida, Margaret.
Call Number ARC 641.5955 SHA
Publication Date 1994
Format: Books

Turkey : Mediterranean cuisine / [edited by Sally Heavens].

2024-05-20T04:32:25Z

by Heavens, Sally
Call Number 641.59561 TUR
Publication Date 2006
Format: Books

International cuisine. South-East Asia / Carl Withey.

2024-05-20T04:32:25Z

by Withey, Carl.
Call Number 641.5959 WIT
Publication Date 2004
Format: Books

Cuisine of Spain / edited by Luis Bettonica.

2024-05-20T04:32:25Z

by Ordish, Olive.
Call Number ARC 641.5946 CUI
Publication Date 1983
Format: Books

Spain : Mediterranean cuisine / [edited by Sandra Stafford.]

2024-05-20T04:32:25Z

by Stafford, Sandra
Call Number ARC 641.5946 SPA
Publication Date 2006
Format: Books

Sous-vide cuisine / Joan Roca & Salvador Burgues.

2024-05-20T04:32:25Z

by Roca, Joan.
Call Number 641.4 ROC
Publication Date 2006
Format: Books

Sous vide cuisine / Joan Roca, Salvador Brugues.

2024-05-20T04:32:25Z

by Roca, Joan.
Call Number 664.028 ROC
Publication Date 2005
Format: Books

Miracle cuisine minceur / by Ruth K. Malinowski.

2024-05-20T04:32:25Z

by Malinowski, Ruth
Call Number ARC STA 641.5635 MAL
Publication Date 1977
Format: Books

En cuisine : notes e nostalgies / Jules Francðois.

2024-05-20T04:32:25Z

by Francðois, Jules, 1951-
Call Number 641.5944 FRA
Publication Date 2006
Format: Books

Paris cuisine / by J. Beard & A. Watt.

2024-05-20T04:32:25Z

by Beard, James, 1903-
Call Number ARC STA 641.5944 BEA
Publication Date 1953
Format: Books

Cambridge slim cuisine : indulgent desserts / Sue Kreitzman.

2024-05-20T04:32:25Z

by Kreitzman, Susan L.
Call Number ARC 641.563 KRE
Publication Date 1991
Format: Books

The cuisine of California / Diane Rossen Worthington.

2024-05-20T04:32:25Z

by Worthington, Diane Rossen.
Call Number 641.59794 WOR
Publication Date 1997 1983
Summary Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary new style of cooking - it spawned an entirely new appreciation for food. In this book, Diane Rossen Worthington describes its essential basics. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From Orange, Kiwi, and Jicama Salad with Lime Dressing to Scallops with Fresh Tomatoes, Herbs, and White Wine, here is a complete collection of impeccable favorites.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/96051124-d.html

Country cuisine / Level 10, Derrinallum High School.

2024-05-20T04:32:25Z

by Derrinaullum High School (Derrinallum, Vic)
Call Number ARC COM 641.599457 COU
Publication Date 1984
Format: Books

Ma cuisine : 2,500 recettes / A. Escoffier.

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC KLI 641.5 ESC
Publication Date 1934
Format: Books

Quilpie cuisine/ by The Quilpie Kindergarten Association

2024-05-20T04:32:25Z

by The Quilpie Kindergarten Association (Quilpie, Qld.)
Call Number ARC COM 641.599434 QUI
Publication Date 1981
Format: Books

The best of Spanish and Mediterranean cuisine.

2024-05-20T04:32:25Z

Call Number 641.5946 BES
Publication Date 2001
Format: Books

Dakshin : vegetarian cuisine from South India / Chandra Padmanabhan

2024-05-20T04:32:25Z

by Padmanabhan, Chandra
Call Number 641.5636 PAD
Publication Date 1994 1992
Format: Books

Cuisine naturelle / Lee Windram ; photography by Neil McPhee.

2024-05-20T04:32:25Z

by Windram, Lee.
Call Number ARC 641.5636 WIN
Publication Date 1986
Format: Books

French cuisine/ by Elizabeth Smart and Agnes Ryan

2024-05-20T04:32:25Z

by Smart, Elizabeth
Call Number ARC 641.5944 SMA
Publication Date 1970
Format: Books

The great book of classic cuisine/ Dr. Oetker

2024-05-20T04:32:25Z

by Dr. Oetker (Firm)
Call Number ARC 641.594 OET
Publication Date 1990
Format: Books

Tunisia : Mediterranean cuisine / [edited by Deborah Campbell-Todd].

2024-05-20T04:32:25Z

by Campbell-Todd, Deborah.
Call Number 641.59611 TUN
Publication Date 2006
Format: Books

The bunya cookbook : Australian cuisine / Elisabeth Stuart-Fox.

2024-05-20T04:32:25Z

by Stuart-Fox, Elisabeth.
Call Number 641.5994 STU
Publication Date 2001
Format: Books

Fagioli : the bean cuisine of Italy / Judith Barrett.

2024-05-20T04:32:25Z

by Barrett, Judith, 1948-
Call Number 641.6565 BAR
Publication Date 2004
Format: Books
Publisher description http://www.loc.gov/catdir/description/hol053/2004011270.html Contributor biographical information http://www.loc.gov/catdir/bios/hol058/2004011270.html

Sepia : the cuisine of Martin Benn / Martin Benn.

2024-05-20T04:32:25Z

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

Florentine : the true cuisine of Florence / Emiko Davies.

2024-05-20T04:32:25Z

by Davies, Emiko author.
Call Number 641.59455 DAV
Publication Date 2016
Summary Through her recipes, Emiko Davies takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the wall wine bars and late-night gelaterias. She stays true to the most classic recipes and traditions of the Renaissance city - which inspired her to start her eponymous blog five years ago while living in Florence - revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish. -- back cover.
Format: Books

Food & drink : modernist cuisine photography / by Nathan Myhrvold.

2024-05-20T04:32:25Z

by Myhrvold, Nathan, photographer, author.
Call Number 641.0222 MYH
Publication Date 2023
Summary Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colourful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.
Format: Books

Cyrano's Nouvelle Cuisine: lunch menu [restaurant menu]

2024-05-20T04:32:25Z

Call Number ARC MENU GREEN 191
Publication Date 1980
Format: Books

France : Mediterranean cuisine /[editors Élodie Bonnet, Jean Bordier].

2024-05-20T04:32:25Z

Call Number 641.5944 FRA
Publication Date 2006
Format: Books

Cooking, cuisine and class : a study in comparative sociology

2024-05-20T04:32:25Z

by Goody, Jack
Call Number 641.5 GOO
Publication Date 1982
Format: Books

The new French cooking : minceur cuisine extraordinaire / Armand Aulicino.

2024-05-20T04:32:25Z

by Aulicino, Armand.
Call Number ARC 641.5944 AUL
Publication Date 1976
Format: Books

Hungarian cuisine : a complete cookery book / by Jozsef Venesz.

2024-05-20T04:32:25Z

by Venesz, Jozsef.
Call Number ARC KLI 641.59439 VEN
Publication Date 1958
Format: Books

Seasonings cookbook for quantity cuisine / edited by Jule Wilkinson.

2024-05-20T04:32:25Z

by Wilkinson, Jule.
Call Number ARC 641.6384 WIL
Publication Date 1980
Format: Books

Hoax cuisine : faking it in the kitchen / Maggie Groff.

2024-05-20T04:32:25Z

by Groff, Maggie
Call Number 641.555 GRO
Publication Date 2001
Format: Books

Haute cuisine for your heart's delight / Carol Cutler.

2024-05-20T04:32:25Z

by Cutler, Carol
Call Number ARC 641.563 CUT
Publication Date 1977 1973
Format: Books

Secret destinations : Asian spa cuisine / Susie Donald ; Edmond Ho.

2024-05-20T04:32:25Z

by Donald, Susie
Call Number 641.595 DON
Publication Date 2006
Format: Books

The shared table : ideas for Australian cuisine / Michael Symons

2024-05-20T04:32:25Z

by Symons, Michael
Call Number 641.5994 SYM
Publication Date 1993
Format: Books

Asian palate : savouring Asian cuisine & wine / Jeannie Cho Lee.

2024-05-20T04:32:25Z

by Lee, Jeannie Cho.
Call Number 641.22 LEE
Publication Date 2009
Format: Books

Inventing cuisine [digital videorecording] = L'invention de la cuisine.

2024-05-20T04:32:25Z

by Passedat, Gerald, 1960-
Call Number DVD 641.5944 PAS
Publication Date 2007
Summary Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format: Books

Thank you, Mister Columbus; the choice cuisine of Italy.

2024-05-20T04:32:25Z

by Rosen, Ruth Chier, 1925-
Call Number ARC 641.5945 ROS
Publication Date 1956
Format: Books

Pardon my foie gras; the choice cuisine of France.

2024-05-20T04:32:25Z

by Rosen, Ruth Chier, 1925-
Call Number ARC 641.5945 ROS
Publication Date 1956
Format: Books

The Viennese cuisine I love/ by Jules J. Bond.

2024-05-20T04:32:25Z

by Bond, Jules J. (Jules Jerome)
Call Number 641.59436 BON
Publication Date 1977
Format: Books

The Mexican cuisine I love / by Jules J. Bond.

2024-05-20T04:32:25Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC 641.5972 BON
Publication Date 1977
Format: Books

The Italian cuisine I love / by Jules J. Bond.

2024-05-20T04:32:25Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5945 BON
Publication Date 1977
Format: Books

The Spanish cuisine I love / by Jules J. Bond.

2024-05-20T04:32:25Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5946 BON
Publication Date 1977
Format: Books

The Chinese cuisine I love / by Jules J. Bond.

2024-05-20T04:32:25Z

by Bond, Jules J. (Jules Jerome)
Call Number ARC STA 641.5951 BON
Publication Date 1977
Format: Books

The delights of Russian cuisine / Yvonne Webb ; photography Ashley Barber.

2024-05-20T04:32:25Z

by Webb, Yvonne
Call Number 641.5947 WEB
Publication Date 1988
Format: Books

The perfectionist : life and death in haute cuisine / Rudolph Chelminski.

2024-05-20T04:32:25Z

by Chelminski, Rudolph.
Call Number 641.5092 CHE
Publication Date 2006 2005
Format: Books

Cocktail cuisine / Tony Botella ; photography, Manel Huete ; translation, Michael Debbane.

2024-05-20T04:32:25Z

by Botella, Tony.
Call Number 641.812 BOT
Publication Date 2002
Format: Books

Qmin : a fresh new approach to Indian cuisine / Anil Ashokan.

2024-05-20T04:32:25Z

by Ashokan, Anil
Call Number ARC 641.5954 ASH
Publication Date 2008
Summary "India, like a great spice mix, is a myriad of flavours. Qmin is true to India's ancient culinary wisdom and samples more than 100 authentic recipes from across India, made new for the modern cook. Taking you way beyond the old favourites, Qmin leads you to a whole range of lesser known Indian specialities."--Provided by publisher.
Format: Books

Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.

2024-05-20T04:32:25Z

by Biró, Marcel.
Call Number 641.594 BIR
Publication Date 2005
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html

Essentially Japanese : cooking & cuisine / Hideo Dekura ; [photography by] Keiko Yoshida.

2024-05-20T04:32:25Z

by Dekura, Hideo.
Call Number 641.5952 DEK
Publication Date 2008
Summary "There's so much more to Japanese cuisine than sushi. Hideo Dekura takes you on a tour from Hokkaido to Kyushu, tasting the food, meeting the people, cooking and sharing the special regional ingredients that make Japanese cuisine one of the world's most beautiful and spiritual." -- BOOK JACKET.
Format: Books

Cuisine and culture : a history of food & people / Linda Civitello.

2024-05-20T04:32:25Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002155889.html Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html

The masters of cuisine / [editor-in chief Karen-Jane Eyre].

2024-05-20T04:32:25Z

by Eyre, Karen-Jane.
Call Number ARC STA 641.5994 MAS
Publication Date 2004
Format: Books

Cuisine Provencale / Roger Vergé ; edited and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Vergé, Roger, 1930-
Call Number 641.5944 VER
Publication Date 1993
Format: Books

Cuisine et vins de France / Curnonsky ; preface de Pierre Troisgros.

2024-05-20T04:32:25Z

by Curnonsky, 1872-1956.
Call Number 641.5944 CUR
Publication Date 1987
Format: Books

Cuisine spontanée / Fredy Girardet ; translated and adapted by Susan Campbell.

2024-05-20T04:32:25Z

by Girardet, Fredy, 1936-
Call Number 641.59494 GIR
Publication Date 1985
Format: Books

Magnolias : authentic Southern cuisine / Donald Barickman ; photographs by Rick McKee.

2024-05-20T04:32:25Z

by Barickman, Donald, 1962-
Call Number 641.5975 BAR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005033904.html Publisher description http://www.loc.gov/catdir/enhancements/fy0811/2005033904-d.html

Tulum : modern Turkish cuisine / by Coskyn Uysal ; photography: Tim Grey.

2024-05-20T04:32:25Z

by Uysal, Coskyn, author.
Call Number 641.59561 UYS
Publication Date 2019
Summary Tulum, a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum's delicious modern Turkish cuisine. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions. Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun's Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
Format: Books

Le guide culinaire : Aide-memoire de cuisine pratique / A. Escoffier

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste) 1846-1935
Call Number ARC 641.5 ESC
Publication Date 1921
Format: Books

Le guide culinaire : aide-memoire de cuisine pratique / A. Escoffier

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste) 1846-1935
Call Number ARC 641.5 ESC:1
Publication Date 1902
Format: Books

Old cookery books and ancient cuisine / by W. Carew Hazlitt.

2024-05-20T04:32:25Z

by Hazlitt, William Carew, 1834-1913
Call Number ARC 641.509 HAZ
Publication Date 1968
Format: Books

Old cookery books and ancient cuisine / by W. Carew Hazlitt.

2024-05-20T04:32:25Z

by Hazlitt, William Carew, 1834-1913
Call Number ARC 641.509 HAZ
Publication Date 1902
Format: Books

The Japanese kitchen : delicate dishes from an elegant cuisine / Masaki Ko.

2024-05-20T04:32:25Z

by Ko, Masaki
Call Number 641.5952 KO
Publication Date 2000
Format: Books

Japanese : delicate and subtle dishes from an elegant cuisine / Masaki Ko.

2024-05-20T04:32:25Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 2004 1999
Format: Books

The classic cuisine of Vietnam / by Bach Ngo and Gloria Zimmerman

2024-05-20T04:32:25Z

by Ngo, Bach
Call Number 641.59597 NGO
Publication Date 1979
Format: Books

New Asian cuisine : fabulous recipes from celebritychefs / Wendy Chan & Grace Niwa.

2024-05-20T04:32:25Z

by Chan, Wendy.
Call Number 641.595 CHA
Publication Date 2006 2000
Format: Books

French : delicious classic cuisine made easy / Carole Clements & Elizabeth Wolf-Cohen.

2024-05-20T04:32:25Z

by Clements, Carole.
Call Number 641.5944 CLE
Publication Date 2001 1995
Format: Books

Cuisine express : for people with taste but no time / Hilary Walden.

2024-05-20T04:32:25Z

by Walden, Hilary.
Call Number 641.555 WAL
Publication Date 1986
Format: Books

Quick cuisine / Lewis Esson with Henrietta Green and Marie-Pierre Moine.

2024-05-20T04:32:25Z

by Esson, Lewis
Call Number ARC 641.555 ESS
Publication Date 1991
Format: Books

Uniquely Australian : the beginnings of an Australian bushfood cuisine / Vic Cherikoff.

2024-05-20T04:32:25Z

by Cherikoff, Vic.
Call Number ARC 641.5994 CHE
Publication Date 1992
Format: Books

Cuisine and culture : a history of food and people / Linda Civitello.

2024-05-20T04:32:25Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html

Cuisine and culture : a history of food and people / Linda Civitello.

2024-05-20T04:32:25Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2011
Summary Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Format: Books

Bentley : contemporary cuisine / Brent Savage ; wine, Nick Hildebrandt ; photography, Luke Burgess.

2024-05-20T04:32:25Z

by Savage, Brent.
Call Number 641.5994 SAV
Publication Date 2010
Summary Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. This book unveils the secrets behind Brent's creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests.
Format: Books

Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.

2024-05-20T04:32:25Z

by Goody, Jack.
Call Number 394.12 GOO
Publication Date 1982
Format: Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html

Catalan cuisine : vivid flavors from Spain's Mediterranean coast / Colman Andrews.

2024-05-20T04:32:25Z

by Andrews, Colman.
Call Number 641.59467 AND
Publication Date 2006 1999
Summary Award-winning author Colman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
Format: Books

La cuisine du marché : en hommage à Alfred Guérot / Paul Bocuse.

2024-05-20T04:32:25Z

by Bocuse, Paul, 1926-
Call Number 641.5944 BOC
Publication Date 1980
Format: Books

New Shanghai cuisine : bridging the old and the new / Jereme Leung.

2024-05-20T04:32:25Z

by Leung, Jereme, 1971-
Call Number 641.5951132 LEU
Publication Date 2005
Format: Books

The cuisine of Jacques Maximin / edited and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Maximin, Jacques, 1949-
Call Number ARC 641.5944 MAX
Publication Date 1986
Format: Books

French cuisine for Australians / by Gabriel Gaté and Angie Burns Gaté.

2024-05-20T04:32:25Z

by Gaté, Gabriel, 1955-
Call Number ARC 641.5944 GAT
Publication Date 1986
Format: Books

French cuisine for Australians / by G. Gate and A.B. Gate

2024-05-20T04:32:25Z

by Gaté, Gabriel, 1955-
Call Number ARC 641.5944 GAT
Publication Date 1981
Format: Books

Le répertoire de la cuisine/ by L. Saulnier and Th. Gringoire

2024-05-20T04:32:25Z

by Saulnier, L. (Louis)
Call Number ARC KLI 641.5944 SAU
Publication Date 1947
Format: Books

Canteen cuisine : Marco Pierre White in the kitchen with Michael Caine.

2024-05-20T04:32:25Z

by White, Marco Pierre.
Call Number 641.5 WHI
Publication Date 1995
Format: Books

Chinese cuisine II / Yeh Cheng-Huei; recipes by Mu-Tsun Lee.

2024-05-20T04:32:25Z

by Yeh, Cheng-Huei.
Call Number 641.5951 YEH
Publication Date 1980
Format: Books

French cuisine for Australians / by G. Gate and A.B. Gate

2024-05-20T04:32:25Z

by Gaté, Gabriel, 1955-
Call Number 641.5944 GAT
Publication Date 1981
Format: Books

Accounting for taste : the triumph of French cuisine / Priscilla Parkhurst Ferguson.

2024-05-20T04:32:25Z

by Ferguson, Priscilla Parkhurst.
Call Number 641.5944 FER
Publication Date 2004
Summary "This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/uchi051/2003020876.html Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html

Calcium cuisine : high calcium recipes for caterers / Victorian Dairy Industry Authority

2024-05-20T04:32:25Z

by Victorian Dairy Industry Authority
Call Number 641.5632 CAL
Publication Date 1994
Format: Books

Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.

2024-05-20T04:32:25Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

The classic French cuisine / Joseph Donon ; with an introduction by Vyvyan Holland.

2024-05-20T04:32:25Z

by Donon, Joseph.
Call Number ARC 641.5944 DON
Publication Date 1960
Format: Books

Classic Japanese : exquisite and authentic recipes from an elegant cuisine / Masaki Ko.

2024-05-20T04:32:25Z

by Ko, Masaki.
Call Number 641.5952 KO
Publication Date 1998
Format: Books

Kashmiri cuisine : through the ages / Sarla Razdan ; foreword by M.J. Akbar.

2024-05-20T04:32:25Z

by Razdan, Sarla
Call Number ARC 641.59546 RAZ
Publication Date 2011
Format: Books

Grand livre de cuisine : Alain Ducasse's desserts and pastries / Frédéric Robert.

2024-05-20T04:32:25Z

by Robert, Frédéric.
Call Number 641.86 ROB
Publication Date 2002
Format: Books

Cuisine for crowds : a professional approach to cooking for numbers / Felicity Fraser.

2024-05-20T04:32:25Z

by Fraser, Felicity.
Call Number 641.57 FRA
Publication Date 1996
Format: Books

Gluten free traditional Italian cuisine / written & published by Palmira Rigoli & Ellen Nicolaci.

2024-05-20T04:32:25Z

by Rigoli, Palmira
Call Number 641.5631 RIG
Publication Date 2004
Format: Books

Miami spice : the new Florida cuisine / Steven Raichlen ; illustrations by Robin Zingone.

2024-05-20T04:32:25Z

by Raichlen, Steven
Call Number ARC 641.59759 RAI
Publication Date 1993
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/93025446-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/93025446-t.html

Cuisine of the sun / Roger Vergé ; edited and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Vergé, Roger, 1930-
Call Number 641.5944 VER
Publication Date 1979
Format: Books

Chinese cooking : the secret of a great cuisine unveiled / Lee To Chun.

2024-05-20T04:32:25Z

by Chun, Lee To.
Call Number 641.5951 CHU
Publication Date 1978
Format: Books

Ma cuisine des saisons / Georges Blanc ; translated and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Blanc, Georges, 1943-
Call Number ARC 641.5944 BAN
Publication Date 1987
Format: Books

Cuisine of the creative : a cookbook / by James Lambeth and Miles James.

2024-05-20T04:32:25Z

by Lambeth, James, 1942-
Call Number 641.5 LAM
Publication Date 1998
Format: Books

Taste le tour : regional French cuisine / Gabriel Gat́é, illustrated by Antonia Pesenti.

2024-05-20T04:32:25Z

by Gaté, Gabriel, 1955-
Call Number 641.5944 GAT
Publication Date 2010
Summary Compiled by Gabriel Gat́e with a little help from Philippe Mouchel, this book is a must have for lovers of French cuisine. The recipes have all been tested and written to make cooking French food simple and delicious. Gabriel Gat́e was born in France and trained as a chef there before moving to Australia.
Format: Books

A distant feast : the origins of New Zealand's cuisine / Tony Simpson.

2024-05-20T04:32:25Z

by Simpson, Tony, 1945-
Call Number ARC 641.5993 SIM
Publication Date 2008 1999
Format: Books

Alexandre Dumas' Dictionary of cuisine / translated, abridged, and edited by Louis Colman.

2024-05-20T04:32:25Z

by Dumas, Alexandre, 1802-1870.
Call Number ARC 641.03 DUM
Publication Date 1958
Format: Books

Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

2024-05-20T04:32:25Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Raw : 150 dairy-free and gluten-free vegan recipes / Omid Jaffari, botanical cuisine.

2024-05-20T04:32:25Z

by Jaffari, Omid
Call Number 641.5636 JAF
Publication Date 2015
Summary Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system...The three sections in this book -- Raw Materials, Staples and Recipes -- take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates...The result is clean, delicious, nourishing food that is full of goodness for body and soul...
Format: Books

The essential Thai cookbook : learn the secrets of an exotic cuisine / Kit Chan.

2024-05-20T04:32:25Z

by Chan, Kit.
Call Number ARC 641.59593 CHA
Publication Date 1998
Format: Books

The new spirit of grand' cuisine / by Saul Krieg ; illustrated by Lou Myers.

2024-05-20T04:32:25Z

by Krieg, Saul.
Call Number 641.62 KRI
Publication Date 1971
Format: Books

Cuisine naturelle : the way to better health, longer life and happiness / Anton Mosimann.

2024-05-20T04:32:25Z

by Mosimann, Anton.
Call Number ARC 641.5637 MOS
Publication Date 1985
Format: Books

Marie Claire cuisine : the ultimate recipe collection / Michele Cranston; photography by Petrina Tinslay.

2024-05-20T04:32:25Z

by Cranston, Michele.
Call Number 641.5 CRA
Publication Date 2011
Summary Marie Claire Cuisine is the ultimate companion for the time-poor home cook who wants light and healthy food that appeals to the eye as well as the palate. Cooking fresh ingredients simply is the essence of Michele Cranston's philosophy, and in this book she equips cooks of every skill level with all the basics from breakfast to dessert.
Format: Books

Critter cuisine / photography by Al Clayton ; text and styling by Mary Ann Clayton.

2024-05-20T04:32:25Z

by Clayton, Al, 1934-
Call Number 641.50207 CLA
Publication Date 1992
Format: Books

Viennese cuisine : the new approach / Peter Grunauer, Andreas Kisler with Donald Flanell Friedman.

2024-05-20T04:32:25Z

by Grunauer, Peter, 1950-
Call Number ARC 641.59436 GRU
Publication Date 1989
Format: Books

The encyclopedia of Cajun & Creole cuisine / John D. Folse ; paintings by George Rodrigue.

2024-05-20T04:32:25Z

by Folse, John D.
Call Number ARC 641.59763 FOL
Publication Date 1983
Format: Books

North : the new Nordic cuisine of Iceland / Gunnar Karl Gíslason and Jody Eddy.

2024-05-20T04:32:25Z

by Gíslason, Gunnar Karl
Call Number 641.594912 GIS
Publication Date 2014
Format: Books

American regional cuisine / the Art Institutes ; Michael F. Nenes ; photography by Joe Robbins.

2024-05-20T04:32:25Z

by Nenes, Michael F.
Call Number 641.5973 NEN
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0515/2005019107.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html

Tropical cuisine : cooking in Clare's kitchen / Clare Richards ; photographed by Alison George.

2024-05-20T04:32:25Z

by Richards, Clare Katherine, 1967-
Call Number 641.5913 RIC
Publication Date 2010
Format: Books

A taste of Greece : recipes, cuisine & culture / HRH Princess Tatiana, Diana Farr Louis.

2024-05-20T04:32:25Z

by Griechenland, Tatiana von, author.
Call Number 641.59495 BLA
Publication Date 2016
Summary It fuels our body and nourishes our soul. Shared, it fosters a mysterious sense of intimacy, even among strangers. Universal, it remains unique to each country, an essential element of the cultural heritage that links present and past through traditions and memories. A single bite can transport us both round the world and back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 30 well-known international personalities have chosen to share their favorite local food recipes to give life to their personal connection with this beautiful Mediterranean country and shed light on its multifaceted appeal. Their stories and recipes, illustrated by stunning photos, will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.
Format: Books

Le Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.

2024-05-20T04:32:25Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Castle Cove cuisine : recipes by mothers and friends of the Castle Cove School.

2024-05-20T04:32:25Z

by Castle Cove School (N.S.W.)
Call Number ARC COM 641.599441 CAS
Publication Date 1989 1988 1987 1986 1985
Format: Books

Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.

2024-05-20T04:32:25Z

by Grant, Rosamund.
Call Number 641.596 GRA
Publication Date 1995
Format: Books

The Nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Conran, Caroline
Call Number 641.5944 NOU
Publication Date 1982
Format: Books

Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.

2024-05-20T04:32:25Z

by Domine, Andre.
Call Number 641.302 ORG
Publication Date 1997
Format: Books

A taste of Australia : authentic Australian cuisine / Joy Ross with assistance from Alistair Punshon.

2024-05-20T04:32:25Z

by Ross, Joy, 1944-
Call Number 641.5994 ROS
Publication Date 1995
Format: Books

L'invention de cuisine [digital videorecording] = Inventing cuisine / Olivier Roellinger ;film by Paul Lacoste.

2024-05-20T04:32:25Z

by Roellinger, Olivier, 1955-
Call Number DVD 641.5944 ROE
Publication Date 2003
Summary Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine / Pascal Barbot ; film by Paul Lacoste.

2024-05-20T04:32:25Z

by Barbot, Pascal, 1972-
Call Number DVD 641.5944 BAR
Publication Date 2009
Summary When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Format: Books

Oishinbo, a la carte. Japanese cuisine / story by Tetsu Kariya ; art by Akira Hanasaki.

2024-05-20T04:32:25Z

by Kariya, Tetsu, 1941-
Call Number 741.5952 KAR
Publication Date 2009
Summary "As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissioned the creation of the 'Ultimate Menu,' a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shirō, an inveterate cynic who possesses zero initiative--but also an incredibly refined palate and an encyclopedic knowledge of food..."--cover flap.
Format: Books

Nikkei cuisine : Japanese food the South American way / Luiz Hara ; photography by Lisa Linder.

2024-05-20T04:32:25Z

by Hara, Luiz, author.
Call Number 641.5952 HAR
Publication Date 2015
Summary NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format: Books

The gourmet's host : the role of classic cuisine and service in restaurant management.

2024-05-20T04:32:25Z

by Huebener, Paul O. 1910-
Call Number ARC 642.6 HUE
Publication Date 1961
Format: Books

The nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.

2024-05-20T04:32:25Z

by Troisgros, Jean, 1926-1983.
Call Number ARC 641.594452 TRO
Publication Date 1980
Format: Books

Eat Istanbul : a journey to the heart of Turkish cuisine / Andy Harris & David Loftus.

2024-05-20T04:32:25Z

by Harris, Andy (Writer on food and travel), author.
Call Number 641.594961 HAR
Publication Date 2014
Summary In this breathtaking new book, intrepid food and travel writer Andy Harris and photographer David Loftus reveal the wonderful tastes and exotic allure of Istanbul, one of the world's most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the intriguing food of the city.
Format: Books

The complete wholefood cuisine : 1300 delicious vegetarian recipes from snacks togourmet / Nikki and David Goldbeck

2024-05-20T04:32:25Z

by Goldbeck, Nikki
Call Number 641.5636 GOL
Publication Date 1984
Format: Books

The nouvelle cuisine of Jean and P. Troisgros / edited by and adapted by C. Conran

2024-05-20T04:32:25Z

by Troisgros, Jean
Call Number 641.5944 NOU
Publication Date 1980
Format: Books

Keys cuisine : flavors of the Florida Keys / Linda Gassenheimer ; with a foreword by Jacques Pépin.

2024-05-20T04:32:25Z

by Gassenheimer, Linda
Call Number 641.5975941 GAS
Publication Date 1991
Format: Books

The flavours of France : fabulous vegetarian cuisine for every occasion / Jean Conil and Fay Franklin.

2024-05-20T04:32:25Z

by Conil, Jean.
Call Number ARC STA 641.5636 CON
Publication Date 1995
Format: Books

Espresso : culture & cuisine / by Karl Petzke and Sara Slavin ; photography, Karl Petzke ; text, Carolyn Miller.

2024-05-20T04:32:25Z

by Petzke, Karl
Call Number ARC 641.6373 PET
Publication Date 1994
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/93025397-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0737/93025397-b.html

Sarogini's Sri Lanka food : Asia's undiscovered cuisine / Sarogini Kamalanathan ; photography by Craig Kinder.

2024-05-20T04:32:25Z

by Kamalanathan, Sarogini, author.
Call Number 641.595493 KAM
Publication Date 2013
Format: Books

Le répertoire de la cuisine / L.Saulnier ; translated from original French edition by E.Brunet.

2024-05-20T04:32:25Z

by Saulnier, L. (Louis)
Call Number ARC 641.5944 SAU
Publication Date 1952
Format: Books

From cuts to cuisine: a professional's guide to Australian lamb/ by Meat & Livestock Australia.

2024-05-20T04:32:25Z

by Meat & Livestock Australia
Call Number ARC ADV 641.36 FRO
Format: Books

The cuisine of Alain Senderens = La cuisine réussie / adapted for this edition by Caroline Conran.

2024-05-20T04:32:25Z

by Senderens, Alain, 1939-
Call Number ARC 641.5944 SEN
Publication Date 1986 1981
Format: Books

Cuisine minceur / Translated and adapted by Caroline Conran; and adapted for Australia by Elise Pascoe

2024-05-20T04:32:25Z

by Guerard, Michel, 1933-
Call Number 641.5635 GUE
Publication Date 1978
Format: Books

Michel Guérard's Cuisine minceur / by Michel Guérard ; translated by Narcisse Chamberlain with Fanny Brennan.

2024-05-20T04:32:25Z

by Guerard, Michel, 1933-
Call Number ARC 641.5944 GUE
Publication Date 1976
Format: Books

Flavors of Burma (Myanmar) : cuisine and culture from the land of golden pagodas / Susan Chan.

2024-05-20T04:32:25Z

by Chan, Susan, 1963-
Call Number 641.59591 CHA
Publication Date 2003
Format: Books

New Beijing cuisine : a new look at classic Chinese dishes / Jereme Leung with Jarrett Wrisley.

2024-05-20T04:32:25Z

by Leung, Jereme, 1971-
Call Number 641.595115 LEU
Publication Date 2010
Format: Books

Make it Moroccan : modern cuisine from the place where the sun sets / Hassan M'Souli.

2024-05-20T04:32:25Z

by M'Souli, Hassan.
Call Number 641.5964 MSO
Publication Date 2008
Summary "Recipes and pictures from Morocco and the restaurant Out of Africa"--Provided by publisher.
Format: Books

Sicily : [the original fusion cuisine / narrative text by Pamela Sheldon Johns ; photographs by Edward Park].

2024-05-20T04:32:25Z

by Johns, Pamela Sheldon, 1953-
Call Number 641.59458 JOH
Publication Date 2013
Format: Books

La cucina d'oro : fine contemporary cuisine from the modern Italian kitchen : 1500 original recipes.

2024-05-20T04:32:25Z

Call Number 641.5945 LAC
Publication Date 2008
Format: Books

La cuisine Chantraine : the complete collection of original recipes created at the Restaurant Chantraine in Brussels.

2024-05-20T04:32:25Z

by Chantraine, Charles
Call Number ARC 641.59493 CHA
Publication Date 1967
Format: Books

New California cuisine : great recipes from the Los Angeles times / compiled and edited by Rose Dosti.

2024-05-20T04:32:25Z

by Dosti, Rose
Call Number ARC 641.597949 DOS
Publication Date 1986
Format: Books

The essence of Japanese cuisine : an essay on food and culture / Michael Ashkenazi and Jeanne Jacob.

2024-05-20T04:32:25Z

by Ashkenazi, Michael.
Call Number ARC 641.5952 ASH
Publication Date 2000
Format: Books

21 great chefs of Australia : the coming of age of Australian cuisine / compiled by Sue Jenkins.

2024-05-20T04:32:25Z

by Jenkins, Sue
Call Number ARC 641.5994 GRE
Publication Date 1991
Format: Books

Château cuisine / Anne Willan ; photography by Christopher Baker ; in association with Friends of Vieilles Maisons Françaises.

2024-05-20T04:32:25Z

by Willan, Anne.
Call Number 641.5944 WIL
Publication Date 1992
Format: Books

Chinese cuisine / edited by Huang Su-Huei; assisted by Lee Mu-Tsun; translated by Nina Simonds.

2024-05-20T04:32:25Z

by Huang, Shuhui.
Call Number 641.5951 CHI
Publication Date 1974
Format: Books

Yamazoto : Kaiseki cuisine : Hotel Okura Amsterdam / Akira Oshima, Patrick Faas, Katarzyna Cwiertka ; photography, Bart Van Leuven.

2024-05-20T04:32:25Z

by Ōshima, Akira.
Call Number 641.5952 OSH
Publication Date 2003
Format: Books

Spice kitchen : from the Ganges to Goa : fresh Indian cuisine to make at home / Ragini Dey.

2024-05-20T04:32:25Z

by Dey, Ragini
Call Number 641.5954 DEY
Publication Date 2013
Summary Spice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it.
Format: Books

The new cuisine / by Paul Bocuse ; translated [from the French] by Colette Rossant and Lorraine Davis.

2024-05-20T04:32:25Z

by Bocuse, Paul, 1926-
Call Number ARC 641.5944 BOC
Publication Date 1978
Format: Books

La Cuisine : the complete book of French cooking / Valerie-Anne Letoile, Monique Maine and Madeleine Peter

2024-05-20T04:32:25Z

by Letoile, Valerie-Anne
Call Number 641.5944 LET
Publication Date 1985
Format: Books

Le repertoire de la cuisine / L. Saulnier, translated from the original French edition by E. Brunet.

2024-05-20T04:32:25Z

by Saulnier, L. (Louis)
Call Number ARC 641.5944 SAU
Publication Date 1982
Format: Books

Islands of the Mediterranean : Mediterranean cuisine / [translation from French Caroline Higgitt ; edited by Louise Lalaurie-Rogers]

2024-05-20T04:32:25Z

by Lalurie-Rogers, Louise
Call Number 641.591822 ISL
Publication Date 2006
Format: Books

The master chefs : a history of haute cuisine / by Edward B. Page and P.W. Kingsford

2024-05-20T04:32:25Z

by Page, Edward B.
Call Number ARC 641.509 PAG
Publication Date 1971
Format: Books

Le répertoire de la cuisine / L. Saulnier; translated from the original French edition by E. Brunet

2024-05-20T04:32:25Z

by Saulnier, L. (Louis)
Call Number 641.5944 SAU
Format: Books

A history of the food of Paris : from roast mammoth to haute cuisine / James B. Chevallier.

2024-05-20T04:32:25Z

by Chevallier, James B., author.
Call Number 394.120944 CHE
Publication Date 2018
Format: Books

Sounds like Greek cuisine to me : legendary Greek recipes with selected music to set the scene.

2024-05-20T04:32:25Z

Call Number 641.59495 SOU
Publication Date 1998 1997
Format: Books

The nouvelle cuisine cookbook : the complete international guide to the world of nouvelle cuisine / by Armand Aulicino.

2024-05-20T04:32:25Z

by Aulicino, Armand.
Call Number ARC 641.5944 AUL
Publication Date 1976
Format: Books

The new Ark cookbook : fresh and simple cuisine from the Pacific Northwest / [Nanci Main and Jimella Lucas].

2024-05-20T04:32:25Z

by Lucas, Jimella.
Call Number 641.59795 NEW
Publication Date 1990
Format: Books

Castle Cove cuisine : recipes by mothers and friends of Castle Cove School / edited Gail Leyton...[et al.]

2024-05-20T04:32:25Z

by Leyton, Gail.
Call Number ARC COM 641.50994 CAS
Publication Date 1980
Format: Books

Gourmet's Basic French cookbook : techniques of French cuisine / by Louis Diat ; illustrated by Georgette de Lattre.

2024-05-20T04:32:25Z

by Diat, Louis.
Call Number ARC 641.5944 DIA
Publication Date 1961
Format: Books

Culinaria China : country. cuisine. culture / text Katrin Scholotter, Elke Spielmanns-Rome ; photography Gregor M. Schmid, Lisa Franz.

2024-05-20T04:32:25Z

by Schlotter, Katrin.
Call Number 641.5951 SCH
Publication Date 2010
Format: Books

Sufi cuisine / Nevin Halıcı ; translated by Ümit Hussein ; foreword by Claudia Roden ; original miniatures by Ahmet Efe.

2024-05-20T04:32:25Z

by Halıcı, Nevin.
Call Number 641.5956 HAL
Publication Date 2005
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0629/2005472489-d.html

Ripailles : traditional French cuisine / Stéphane Reynaud ; photographs by Marie-Pierre Morel ; illustrations by José Reis de Matos.

2024-05-20T04:32:25Z

by Reynaud, Stéphane.
Call Number 641.5944 REY
Publication Date 2008
Summary "In his new book, Ripailles (which is French for 'Feasts') he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with full-colour photographs and unique and fun illustrations. More than just a cookbook - it's a treasure to keep and adore."--Provided by publisher.
Format: Books

Pol Martin's supreme cuisine / [editor, Angela Rahaniotis ; copy editor, Sylvie Beaudoin ; coordinator, Josée Halna du Fretay].

2024-05-20T04:32:25Z

by Martin, Pol, 1929-
Call Number 641.5 MAR
Publication Date 1993
Format: Books

Food path : cuisine along the Grand Trunk road, from Kabul to Kolkata / Pushpesh Pant with Huma Mohsin.

2024-05-20T04:32:25Z

by Pant, Pushpesh, 1946-
Call Number 641.5954 PAN
Publication Date 2005
Summary "Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive treats range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial dastarkhans of Delhi and Agra; from the succulent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed the GT Road is the best introduction to the fulsome flavors of India."--Inside flap.
Format: Books

Daniel : my French cuisine / Daniel Boulud and Sylvie Bigar ; essays by Bill Buford ; photographs by Thomas Schauer.

2024-05-20T04:32:25Z

by Boulud, Daniel, author.
Call Number 641.5944 BOU
Publication Date 2013
Summary A chef and restaurateur best known for his eponymous restaurant in Manhattan presents seventy-five signature French recipes along with essays on bread and cheese as well as a humorous take on the preparation of several famous French dishes.
Format: Books

The food of Ocha : modern Japanese cuisine / Yasu Yoshida ; edited by Geoff Slattery ; photographed by Breeana Dunbar.

2024-05-20T04:32:25Z

by Yoshida, Yasuhiko, 1967-, author.
Call Number 641.5952 YOS
Publication Date 2017
Summary The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japanese-born, second generation chef, who has run one of Melbourne's leading Japanese restaurants for 20+ years, after coming to Australia on a cooking adventure. Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew in popularity, it outgrew its space and is now a refined gem, providing a wonderful mix of the food of Japan, often with a Western twist. The Food Of Ocha explains the origins of the renowned dishes of Japan, and describes simply and clearly how to create these wonderful recipes in the home environment. It's all here-from sushi and sashimi, to oden, sukiyaki, and tempura. As well, you'll also find a classic chocolate sauce, and learn how to make a tempura dish using Greek pastry.
Format: Books

M.I.A. cuisine : a collection of recipes, both traditional and contemporary, from our local multicultural community.

2024-05-20T04:32:25Z

by Griffith Scalabrini Village Ladies Auxiliary (Griffith, N.S.W.)
Call Number ARC 641.59 MIA
Publication Date 1989 1988 1987 1986 1985
Format: Books

The cuisine of the rose : classical French cooking from Burgundy and Lyonnais / Mireille Johnston ; illustrations by Milton Glaser.

2024-05-20T04:32:25Z

by Johnston, Mireille.
Call Number ARC 641.59444 JOH
Publication Date 1984 1982
Format: Books

The food of love : four centuries of East-West cuisine / Wendy Hutton ; with a contribution from Charmaine Solomon.

2024-05-20T04:32:25Z

by Hutton, Wendy.
Call Number 641.5 HUT
Publication Date 2007
Summary "Wendy Hutton, food celebrity and author of the highly-acclaimed 'Singapore Food'. This book breaks new ground as the only cookbook of its genre to provide an incisive socio-historical perspective of how the Eurasian communities evolved and how their unique cuisine developed over a period of four centuries." -- Back cover.
Format: Books

The Greens cook book : extraordinary vegetarian cuisine from the celebrated restaurant / by Deborah Madison with Edward Espe Brown.

2024-05-20T04:32:25Z

by Madison, Deborah
Call Number ARC 641.5636 MAD
Publication Date 1987
Format: Books
Publisher description http://www.loc.gov/catdir/description/random041/86047884.html Contributor biographical information http://www.loc.gov/catdir/bios/random056/86047884.html

Culture and cuisine : a journey through the history of food / translated from the French by Helen R. Lane

2024-05-20T04:32:25Z

by Revel, Jean-Francois
Call Number 641.013 REV
Publication Date 1982
Format: Books

Michel Guérard's Cuisine minceur / translated and edited by Caroline Conran and adapted for Australia by Elise Pascoe.

2024-05-20T04:32:25Z

by Guerard, Michel, 1933-
Call Number ARC 641.5638 GUE
Publication Date 1977
Format: Books

The new Mrs. Lee's cookbook : Nonya cuisine / written by Mrs. Lee Chin Koon ; updated by Shermay Lee.

2024-05-20T04:32:25Z

by Lee, Chin Koon Mrs.
Call Number 641.595957 LEE
Publication Date 2003
Format: Books

New menus from Simca's cuisine / [by] Simone Beck in collaboration with Michael James ; illustrations by Catherine Brandel.

2024-05-20T04:32:25Z

by Beck, Simone, 1904-1991
Call Number ARC 641.5944 BEC
Publication Date 1980 1979
Format: Books

The Jewish heritage cookbook : a fascinating journey through the rich and diverse history of the Jewish cuisine / Marlena Spieler.

2024-05-20T04:32:25Z

by Spieler, Marlena.
Call Number 641.5676 SPI
Publication Date 2002
Format: Books

1000 great Indian recipes : the ultimate book of Indian cuisine / Master chefs of india ; contributors: Bina Parasramka ... et al.

2024-05-20T04:32:25Z

by Bina Parasramka.
Call Number 641.5954 ONE
Publication Date 2005
Format: Books

Nuevo Latino : recipes that celebrate the new Latin American cuisine / Douglas Rodriguez, with John Harrisson; photography by Dennis Galante.

2024-05-20T04:32:25Z

by Rodriguez, Douglas
Call Number 641.598 ROD
Publication Date 1995
Format: Books

Grand livre de cuisine : Alain Ducasse's Culinary Encyclopedia / Alain Ducasse ; Jean-François Piège... [et al.] ; [translation: Paul Evensen]

2024-05-20T04:32:25Z

by Ducasse, Alain.
Call Number 641.5944 DUC
Publication Date 2004
Format: Books

El Bulli : 1994-1997, a period that marked the future of our cuisine / Ferran Adria?, Juli Soler, Albert Adria?.

2024-05-20T04:32:25Z

by Adria, Ferran.
Call Number 641.5946 ADR
Publication Date 2006
Format: Books

Kulinarya : a guidebook to Philippine cuisine / Glenda Rosales Barreto ... [et al.] ; edited by Michaela Fenix ; photographed by Neal Oshima.

2024-05-20T04:32:25Z

by Barreto, Glenda Rosales.
Call Number 641.59599 KUL
Publication Date 2008
Format: Books

The Chesapeake Bay cookbook : rediscovering the pleasures of a great regional cuisine / by John Shields ; photography by Jed Kirschbaum.

2024-05-20T04:32:25Z

by Shields, John (John Edward)
Call Number ARC 641.59755 SHI
Publication Date 1990
Format: Books

Le guide culinaire : aide-memoire de cuisine pratique / A. Escoffier ; avec la collaboration de Phileas Gilbert et Emile Fetu.

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC KLI 641.5 ESC
Publication Date 1948 1921
Format: Books

La bonne cuisine : cooking New Orleans style / compiled by The Women of All saints' Episcopal Church, New Orleans, Louisiana.

2024-05-20T04:32:25Z

by Episcopal Churchwomen of All Saints, Inc.
Call Number 641.59763 LAB
Publication Date 1981 1980
Format: Books

Cuisine santé : the new cookery for healthy gourmet eating / Christopher Buey and L'École de cuisine française Sabine de Mirbeck.

2024-05-20T04:32:25Z

by Buey, Christophe.
Call Number 641.5944 BUE
Publication Date 1987
Format: Books

Japanese food and cooking : a timeless cuisine : the traditions, techniques, ingredients and recipes / Emi Kazuko ; with recipes by Yasuko Fukuoka.

2024-05-20T04:32:25Z

by Kazuko, Emi.
Call Number 641.5952 KAZ
Publication Date 2003
Format: Books

Dining with Marcel Proust : a practical guide to French cuisine of the Belle Époque / Shirley King ; foreword by James Beard.

2024-05-20T04:32:25Z

by King, Shirley.
Call Number 641.5944 KIN
Publication Date 1979
Format: Books

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

2024-05-20T04:32:25Z

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

The natural cuisine of Georges Blanc / photography by Christopher Baker ; recipes translated and tested by Tina Ujlaki and Charles Pierce.

2024-05-20T04:32:25Z

by Blanc, Georges, 1943-
Call Number 641.5944 BLA
Publication Date 1987
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine = La invencion de la cocina / Michel Bras ; a film by Paul Lacoste.

2024-05-20T04:32:25Z

by Bras, Michel, 1946-
Call Number DVD 641.5944 BRA
Publication Date 2008
Summary Michel Bras had brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region to the plate.
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine = La invencion de la cocina / Michel Guerard ; a film by Paul Lacoste.

2024-05-20T04:32:25Z

by Guerard, Michel, 1933-
Call Number DVD 641.5944 GUE
Publication Date 2009
Summary One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine = La invencion de la cocina / Paul Gagnaire ; a film by Paul Lacoste.

2024-05-20T04:32:25Z

by Gagnaire, Pierre, 1950-
Call Number DVD 641.5944 GAG
Publication Date 2010
Summary Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. He prefers to work on posture and attitude. He creates in a continual flux : his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation of the product, its energy and the person he's cooking for. - From WorldCat
Format: Books

Cooking with sunshine : the complete guide to solar cuisine with 150 easy sun-cooked recipes / Lorraine Anderson and Rick Palkovic.

2024-05-20T04:32:25Z

by Anderson, Lorraine, 1952-
Call Number 641.58 AND
Publication Date 2006
Format: Books
Publisher description Table of contents

Ma cuisine / Auguste Escoffier ; translated from the French by Vyvyan Holland ; edited by Marion Howells ; foreword by André L. Simon.

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC 641.5944 ESC
Publication Date 1991
Format: Books

Ma cuisine / Auguste Escoffier ; translated from the French by Vyvyan Holland ; edited by Marion Howells ; foreword by André L. Simon.

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC 641.5944 ESC
Publication Date 2000
Format: Books

Ma cuisine / Auguste Escoffier ; translated from the French by Vyvyan Holland ; edited by Marion Howells ; foreword by André L. Simon.

2024-05-20T04:32:25Z

by Escoffier, A. (Auguste), 1846-1935.
Call Number ARC 641.5944 ESC
Publication Date 1965
Format: Books

La cuisine : secrets of modern French cooking / by Oliver Raymond; translated and edited by N. Standen Hazelton with J. Van Bibber

2024-05-20T04:32:25Z

by Oliver, Raymond
Call Number ARC 641.5944 OLI
Publication Date 1969
Format: Books

La cuisine : everyday French home cooking : 1,000 simple recipes / by Francoise Bernard ; translated and with a foreword by Jane Sigal.

2024-05-20T04:32:25Z

by Bernard, Francoise.
Call Number 641.5944 BER
Publication Date 2010
Format: Books

Ken Hom's East meets West cuisine / Ken Hom ; photograpy by Victor Budnik ; wine notes by Ron Batori and Darrell Corti.

2024-05-20T04:32:25Z

by Hom, Ken.
Call Number ARC 641.5951 HOM
Publication Date 1987
Format: Books

The Grand Masters of French Cuisine : five centuries of great cooking / Recipes selected and adapted by C. Vence and R.Courtine

2024-05-20T04:32:25Z

by Vence, Celine
Call Number 641.5944 VEN
Publication Date 1978
Format: Books

Belle cuisine : the international encyclopedia of new cuisine / by Hilary Walden ; dishes prepared by Jean-Louis Pollet ; photography by David Burch.

2024-05-20T04:32:25Z

by Walden, Hilary.
Call Number ARC 641.5 WAL
Publication Date 1986
Format: Books

Purple citrus & sweet perfume : cuisine of the Eastern Mediterranean / Silvena Rowe ; with a foreword by Heston Blumenthal ; photographs by Jonathan Lovekin.

2024-05-20T04:32:25Z

by Rowe, Silvena.
Call Number 641.5956 ROW
Publication Date 2010
Summary Silvena Rowe invites you on a journey through Oriental Mediterranean history, sampling some of the best-kept secrets of the culinary world along the way.
Format: Books

Inventing cusine [digital videorecording] = L'invention de la cuisine = La invencion de la cocina / Michel Troisgros ; a film by Paul Lacoste.

2024-05-20T04:32:25Z

by Troisgros, Michel, 1958-
Call Number DVD 641.5944 TRO
Publication Date 2007
Summary Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format: Books

La cuisine de Joël Robuchon / with Nicolas de Rabaudy ; photographs by Hervé Amiard ; styling by Laurence Mouton ; preface by Alain Genestar.

2024-05-20T04:32:25Z

by Robuchon, Joël, 1945-
Call Number 641.5944 ROB
Publication Date 2001
Format: Books
Publisher description http://www.loc.gov/catdir/description/ste022/2001431447.html

Haute Chinese cuisine from the kitchen of Wakiya / Yuji Wakiya ; forewords by David Bouley and Nobu Matsuhisa ; photographs by Masashi Kuma.

2024-05-20T04:32:25Z

by Wakiya, Yuji, 1958-
Call Number 641.5951 WAK
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0816/2008017190.html

Cuisine of France: preface by Roland Magne, with 300 recipes illustrated in color / Danielle Ancelet ; [translated from the French by Adele Dejey].

2024-05-20T04:32:25Z

by Ancelet, Danielle
Call Number ARC 641.5944 ANC
Publication Date 1981
Format: Books

Latin ladles : fabulous soups & stews from the king of nuevo latino cuisine / Douglas Rodriguez ; introduction by Maricel Presilla ; photography by Dennis Galante.

2024-05-20T04:32:25Z

by Rodriguez, Douglas.
Call Number 641.813 ROD
Publication Date 1997
Format: Books

Cooking for the elderly : a guide to good nutrition and cuisine in nursing homes, hospitals and hostels / A. Stewart and H Mitchell

2024-05-20T04:32:25Z

by Stewart, Alan
Call Number 641.5627 STE
Publication Date 1984
Format: Books

I love New York : ingredients and recipes : a moment in New York cuisine / Daniel Humm and Will Guidara ; phtography by Francesco Tonelli.

2024-05-20T04:32:25Z

by Humm, Daniel.
Call Number 641.59747 HUM
Publication Date 2013
Format: Books

Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

2024-05-20T04:32:25Z

by Cazor, Anne.
Call Number 641.5 CAZ
Publication Date 2012
Format: Books

Medieval cuisine of the Islamic world : a concise history with 174 recipes / Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry.

2024-05-20T04:32:25Z

by Zaouali, Lilia, 1960-
Call Number 641.593949 ZAO
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip076/2006100930.html

Dumas on food : selections from Le grand dictionnaire de cuisine / by Alexandre Dumas ; translated by Alan and Jane Davidson ; introduced by Alan Davidson.

2024-05-20T04:32:25Z

by Dumas, Alexandre, 1802-1870.
Call Number 641.03 DUM
Publication Date 1978
Format: Books

The Upstart cuisine : proceedings of the first symposium of Australian Gastronomy [held at] Carclew, Adelaide, March 12 and 13, 1984 / edited by Barbara Santich

2024-05-20T04:32:25Z

by Santich, Barbara
Call Number 641.0130994 UPS
Publication Date 1984
Format: Books

The food and cooking of China : an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan / Francine Halvorsen.

2024-05-20T04:32:25Z

by Halvorsen, Francine
Call Number 641.5951 HAL
Publication Date 1996
Format: Books

The Arabian cookbook : traditional Arab cuisine with a modern twist / Ramzi Choueiry ; introduction by Bo Masser ; photos by Bruno Ehrs ; translation by Monika Romare.

2024-05-20T04:32:25Z

by Choueiry, Ramzi.
Call Number 641.5953 CHO
Publication Date 2012
Summary These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.
Format: Books

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-20T04:32:25Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format: Books

Enlightened cuisine : a master chef's step-by-step guide to contemporary French cooking / René Verdon ; with Rachel H. Norman ; illustrations by Jacqueline Mallorca.

2024-05-20T04:32:25Z

by Verdon, René, 1924-
Call Number ARC STA 641.5944 VER
Publication Date 1985
Format: Books

Anton Edelmann creative cuisine : chef's secrets from the Savoy / foreword by Len Deighton ; text in association with Norma MacMillan ; photographs by Gus Filgate.

2024-05-20T04:32:25Z

by Edelmann, Anton, 1952-
Call Number ARC 641.59 EDE
Publication Date 1993
Format: Books

Simca's cuisine / Simone Beck, in collaboration with Patricia Simon ; ill. by John Wallner, many based on sketches done in France by Michel Beck.

2024-05-20T04:32:25Z

by Beck, Simone, 1904-1991
Call Number ARC STA 641.5944 BEC
Publication Date 1976 1972
Format: Books

French cookery : comprising L'Art de la cuisine française; Le patissier royal; Le cuisinier parisien / by M. Carême ; translated [from the French] by William Hall.

2024-05-20T04:32:25Z

by Carême, M. A. (Marie Antonin), 1784-1833.
Call Number ARC 641.5944 CAR
Publication Date 1840
Format: Books

The heart of zen cuisine : a 600-year tradition of vegetarian cooking / Soei Yoneda, with Koei Hoshino and Kim Schuefftan ; introduction by Robert Farrar Capon

2024-05-20T04:32:25Z

by Yoneda , Soei
Call Number 641.5636 YON
Publication Date 1987
Format: Books

Simca's cuisine / [by] Simone Beck in collaboration with Patricia Simon. Illus. by John Wallner, many based on sketches done in France by Michel Beck.

2024-05-20T04:32:25Z

by Beck, Simone.
Call Number ARC STA 641.5944 BEC
Publication Date 1972
Format: Books

Abac. La cocina de Xavier Pellicer = Abac. The cuisine of Xavier Pellicer /[translation from Spanish by Timothy Barton ; translation from recipes Julie Wark, et al].

2024-05-20T04:32:25Z

by Pellicer, Xavier
Call Number 641.5946 PEL
Publication Date 2009
Format: Books

A collage of cuisine from the college community : a culinary anthology of 285 tried and tested recipes / ed. Peter R. Monday, Dianne Russell & Noel Vendy.

2024-05-20T04:32:25Z

Call Number ARC COM 641.599457 COL
Publication Date 1992
Format: Books

Michel Guérard's Cuisine gourmande / edited and adapted [i.e. with an introduction] by Caroline Conran ; [translated from the French by Caroline Conran and Caroline Hobhouse].

2024-05-20T04:32:25Z

by Guerard, Michel, 1933-
Call Number ARC 641.5944 MIC
Publication Date 1978
Format: Books

The new Mrs Lee's cookbook. Vol. 2, Straits heritage cuisine / foreword by Lee Kuan Yew ; written by Mrs. Lee Chin Koon ; updated by Shermay Lee.

2024-05-20T04:32:25Z

by Lee, Chin Koon Mrs
Call Number 641.595957 LEE
Publication Date 2004
Format: Books

The complete book of Greek cooking : explore this classic Mediterranean cuisine, with over 160 step-by-step recipes and over 700 stunning photographs / Rena Salaman & Jan Cutler.

2024-05-20T04:32:25Z

by Salaman, Rena.
Call Number 641.59495 SAL
Publication Date 2006
Format: Books

New classic cuisine / Albert and Michel Roux; with a chapter on wine by Michael Broadbent; illustrations by Paul Hogarth and photographsby Anthony Blake; translated by Kate Whiteman

2024-05-20T04:32:25Z

by Roux, Albert, 1935-
Call Number 641.5944 ROU
Publication Date 1983
Format: Books

Susanna Foo Chinese Cuisine : the fabulous flavors & innovative recipes of North America's finest Chinese cook / Susanna Foo ; with a foreword by Amy Tan ; photography by Louis B. Wallach.

2024-05-20T04:32:25Z

by Foo, Susanna.
Call Number 641.5951 FOO
Publication Date 1995
Format: Books

Haute cuisine : a gastronomic guide to classical menus and dishes, with digressions on regional specialties, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism / by Jean Conil.

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by Conil, Jean.
Call Number ARC KLI 641.5 CON
Publication Date 1953
Format: Books

Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.

2024-05-20T04:32:25Z

by Gutenbrunner, Kurt.
Call Number 641.59436 GUT
Publication Date 2011
Format: Books

The art of cuisine / Henri de Toulouse-Lautre, Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka.

2024-05-20T04:32:25Z

by Toulouse-Lautrec, Henri de 1864-1901.
Call Number 641.5944 TOU
Publication Date 1966
Format: Books

Australian food : a celebration of the new cuisine / by Alan Saunders with recipes for home cooking by leading chefs and food writers ; photographed by Rodney Weidland ; compiled by Barbara Beckett.

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by Saunders, Alan, 1954-
Call Number 641.5994 SAU
Publication Date 1999
Format: Books

Global cuisine : being the unique recipes of the 84 top restaurants of the world / compiled and annotated by Myron "Global" Zobel ; editorial supervisor Dan Clements ; designed and illustrated by James Conrad.

2024-05-20T04:32:25Z

by Zobel, Myron.
Call Number ARC KLI 641.59 ZOB
Publication Date 1962
Format: Books

The cutting edge : innovations of east-west cuisine for the twenty-first century / chefs: Winfried Brugger, Gerard Dubois, Franz Kranzfelder; text: Martha Dahlen, Kevin Sinclair, Gillian Stevens; food photography: Simon Wheeler

2024-05-20T04:32:25Z

Call Number 641.5 CUT
Publication Date 1993
Format: Books

Masterpieces of French cuisine / introduction and text by Francis Amunategui; recipes provided by the chefs of the starred restaurants of the Guide Michelin; recipes translated [from the French] and prepared by Elisabeth Lambert Ortiz.

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by Amunategui, Francis
Call Number ARC 641.5944 FRA
Publication Date 1971
Format: Books

Basic French cooking : including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine and 50 cookstrips / Len Deighton.

2024-05-20T04:32:25Z

by Deighton, Len, 1929-
Call Number ARC STA 641.5944 DEI
Publication Date 1979
Format: Books

Margaret Fulton's Book of wholefood cooking.

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by Fulton, Margaret.
Call Number ARC 641.5637 FUL
Publication Date 2024 2023 2022 2021 2020
Format: Books

Easy Japanese cooking.

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Call Number 641.5952 EAS
Publication Date 2008
Format: Books

The art of Indian vegetarian cooking

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by Devi, Yamuna
Call Number 641.5954 DEV
Publication Date 1987
Format: Books

The best of Indonesian cooking / Yasa Boga.

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by Yasa Boga.
Call Number 641.59598 BES
Publication Date 2003
Format: Books

Filipino : delightful ideas for everyday meals / Arlene Diego.

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by Diego, Arlene.
Call Number 641.59599 DIE
Publication Date 2009 2008
Format: Books

Hotel Australia [hotel menu]

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Call Number ARC MENU BEIGE 21
Publication Date 1958
Format: Books

Les vins de Bordeaux

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by Roger, J.R.
Call Number FUL 663.220944714 ROG
Format: Books

Vine dining : white / Emmanuel Stroobant.

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by Stroobant, Emmanuel, 1968-
Call Number 641.62 STR
Publication Date 2006 2005
Format: Books

Milford Hotel [hotel menu] : New Year's Eve Dinner 1971 souvenir menu.

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by Milford Hotel (New Zealand)
Call Number ARC MENU BEIGE 260
Publication Date 1971
Format: Books

Vegie food / [editor, Lynn Lewis].

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by Lewis, Lynn.
Call Number 641.5636 VEG
Publication Date 2009
Summary This cookbook offers clever collections of easy to cook, flavoursome recipes which take their inspiration from a great variety of international cuisine.
Format: Books

Vietnam / Thai Dang Cao.

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by Thai, Dang Cao
Call Number ARC 641.59597 THA
Publication Date 1987
Summary Culture & cuisine - Regions & their differences - How food is served & eaten - Cooking equipment - Special ingredients - Menus.
Format: Books