Search Results for Cuisine - Narrowed by: DVD

Convenient cuisine [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.555 CON
Publication Date 2006
Summary Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format: Other

Lighter cuisine [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.5635 LIG
Publication Date 1991
Summary Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.
Format: Other

Global cuisine [videorecording] : Indian and Japanese.

2024-05-17T05:20:38Z

Call Number DVD 641.595 GLO
Publication Date 2012
Summary The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format: Other

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

2024-05-17T05:20:38Z

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

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

2024-05-17T05:20:38Z

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.

2024-05-17T05:20:38Z

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

The world of vegetarian cuisine. [Volume 1] [digital videorecording] / directed by James McIntosh ; produced by Gold Coast Video.

2024-05-17T05:20:38Z

by McIntosh, James.
Call Number DVD 641.5636 WOR
Publication Date 1999 1998 1997 1996 1995
Format: Other

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

2024-05-17T05:20:38Z

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.

2024-05-17T05:20:38Z

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.

2024-05-17T05:20:38Z

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

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

2024-05-17T05:20:38Z

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

Iran [digital videorecording]

2024-05-17T05:20:38Z

by Ou, Serge.
Call Number DVD 641.5955 IRA
Publication Date 1998
Summary The program explores spicy and aromatic dishes of Iranian cuisine.
Format: Other

Japan [digital videorecording]

2024-05-17T05:20:38Z

by Ou, Serge.
Call Number DVD 641.5952 JAP
Publication Date 1998
Summary In this program we explore the Japanese cuisine, introduced by a Japanese family in Australia.
Format: Other

A taste of the Caribbean [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T05:20:38Z

Call Number DVD 641.59729 TAS
Publication Date 2006
Summary Join Merrilees Parker on a culinary tour throught the sunny islands of the Caribbean in search of the world's original fusion cuisine.
Format: Other

Austria [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.59436 AUS
Publication Date 1998
Summary "Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format: Other

India [digital videorecording]

2024-05-17T05:20:38Z

by Ou, Serge.
Call Number DVD 641.5954 IND
Publication Date 1998
Summary When we think of Indian food we think of curry, but it's the subtle variations an nuances of the vast range of spices that makes the cuisine of this country a worldwide favourite. In this program we explore Indian cuisine presented by and Indian lining in Australia.
Format: Other

Kylie Kwong [digital videorecording] : heart and soul.

2024-05-17T05:20:38Z

by Kwong, Kylie.
Call Number DVD 641.5951 KWO
Publication Date 2003
Summary In this fabulous series Kylie combines traditional family recipes with the latest ideas in contemporary Australian cuisine. With an emphasis on intense flavors and the freshest and finest produce, she creates mouth-watering dishes out of inspired combinations of Western ingredients and Eastern techniques.
Format: Other

The wine trails of Italy.

2024-05-17T05:20:38Z

Call Number DVD 641.220945 WIN
Publication Date 2014
Summary This series, produced in high definition, is set in many of Italy's major wine producing regions: Tuscany, Piemonte, Veneto, Friuli , and others of more contemporary popular fame including : Sardinia, Basilicata, Campania, Abruzzo and Marche. Each show not only introduces us to the producers and enologists behind the various wines, in person and in English; but also provides an insight into a little of the local folklore , tradition and cuisine , through brief glimpses of related pageants, artisanal activities, and traditional dishes of the district.
Format: Video disc

Taste Le Tour 2011 with Gabriel Gate [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.5944 TAS
Publication Date 2011
Summary Indulging his passions for produce and pedals, Gaté takes us on another journey through the regions which the Tour de France race passes. French chef, Gabriel Gaté joins us again to present more delicious serves of Taste Le Tour 2011, a gastronomic journey that follows the route of the famous Tour de France bicycle race from Saturday 2 July to Sunday 24 July. As in previous years, Gabriel has called upon his friend, Philippe Mouchel, the wonderfully talented French chef, to prepare some of the great classic dishes of French cuisine.
Format: Other

Mexican cooking [digital videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.5972 MEX
Publication Date 2009
Summary The cuisine of Mexico is a fiesta - a true celebration of the senses. Cookbook author and world traveler Paulette Mitchell explains traditional Mexican ingredients, such as fresh and dried chilies, tortillas, cheeses, vegetables, beans, and beverages. She demonstrates the preparation of tasty recipes including guacamole, two salsas, quesadillas, tortilla soup, and chilies rellenos and explains how to combine them into a festive meal that will delight your family and friends. Students will be inspired to cook by this mouth watering program and will also gain insight into the festive atmosphere that Mexican food can create.
Format: Other

Food safari 2 [digital videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.59 FOO
Publication Date 2008
Summary Each episode is a detailed journey into one cuisine with tips on how to source, prepare and cook with authentic results. Over 13 glorious episodes. Maeve meets an array of world class chefs and inspiring home cooks as they take us through their cuisines while making some mouthwatering dishes.
Format: Other

El Bulli [videorecording] : cooking in progress.

2024-05-17T05:20:38Z

Call Number DVD 641.5946 EL
Publication Date 2012
Summary "Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.
Format: Other

Jamie does... [digital videorecording] : Spain, Italy, Sweden, Morocco, Greece, France.

2024-05-17T05:20:38Z

by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2010
Summary Jamie Does... is a brand new series which sees Jamie Oliver turn food tourist. In each show he explores the cuisine of a foreign city or region just a short flight from the UK. The series sees Jamie at his most inspired as he meets local families, cooks and farmers, tastes delicious indigenous dishes and is inspired to cook his own. The show reveals some great foodie destination and brings you lots of delicious recipes that will inspire you to get straight in the kitchen.
Format: Other

The wild gourmets. Series 1 and 2 [digital videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.6 WIL
Publication Date 2010 2007
Summary In Series 1 of THE WILD GOURMETS, two hunter-gatherers travel around the UK - attempting to live entirely off the land. They say there's no such thing as a free lunch, but cook Thomasina Miers and writer and adventurer Guy Grieve don't agree. In Series 2, THE WILD GOURMETS IN SPAIN, Masterchef winner, author and cook Tommi Miers returns to bring the very best of Spanish cuisine to the table. Combining classic Spanish dishes which Tommi prepares at home in an English kitchen with her adventures on the road across the Iberian countryside, she reveals the best kept secrets from the kitchens of regional Spain.
Format: Other

Feast Greece [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.59495 FEA
Publication Date 2008
Summary FEAST GREECE is a nine-part journey into an ancient land with a gloriously rich past. With its dramatic mountains, magical islands and deep blue seas, Greece is a country which seduces its travellers back time after time. From the awe-inspiring rock pinnacles and monasteries of Meteora, to the mastic trees of Southern Chios. From the stone villages of mountainous Zagoria, to the bustling metropolis of Athens; this series highlights the many facets of this wonderfully diverse country. Following the success of "Feast India" & "Feast Bazaar", Chef Barry Vera embarks on the journey of a lifetime, experiencing first-hand the culture, traditions, cuisine, and people of Greece.
Format: Other

A taste of Germany [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T05:20:38Z

Call Number DVD 641.5943 TAS
Publication Date 2006
Summary German cuisine is much more than just sauerkraut and beer, as Merrilees Parker finds out in Planet Food Germany. She visits the world famous Oktoberfest where she discovers the best of German beers, as well as the Weisswurst - Bavaria's very own sausage! Nursing a hangover, she heads off to uncover the history of the pretzel and tries her hand at making the delicious Black Forest Gateau from one of the best bakers in the country. She discovers the two sides of the capital Berlin, sampling its new and sophisticated cuisine as well as its nostalgic produce that originated from the former GDR.
Format: Other

Food safari [digital videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.59 FOO
Publication Date 2006
Summary During this 13-part series Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. Maeve meets an array of incredible restaurateurs and inspiring home cooks as they talk us through their cuisines while making some mouth-watering dishes. Each episode is dedicated to a specific cuisine arming you with the easy and secret tips to creating exotic dishes in your own kitchen.
Format: Other

Rick Stein's Far Eastern odyssey [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.5959 RIC
Publication Date 2010
Summary "One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."
Format: Other

A taste of Mexico [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T05:20:38Z

Call Number DVD 641.5972 TAS
Publication Date 2006
Summary Tyler Florence gets away from the common notions of Americanised Mexican food and looks for the heart and soul of Mexican cuisine. He starts his journey in Mexico City where he explores vibrant markets and discovers just how hot chillies can get! A quick sip of tequila takes him to the heartland of Oaxaca where he finds out how tequila?s sister drink, mescal, is made. Tyler samples some excellent chocolate, another favourite of Mexico. In the beautiful city of Puebla he learns how to prepare the national dish, Mole Poblano, which is turkey with chocolate sauce, reputedly invented accidentally by a local nun. His journey ends on the east coast where Mexican flavours blend with the Caribbean Sea.
Format: Other

Feast India [videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.5954 FEA
Publication Date 2005
Summary An eight-part series offering a lush and colourful glimpse into Indian culture, food and customs, presented by English-born chef, Barry Vera. Vera savours the delights of simple street food and the amazing variety of tantalizing regional cuisine. From a Sikh temple kitchen in Delhi, where up to 70,000 meals are served each day, to a tribal desert village in Rajasthan, a traditional village wedding in Ghanerao, to a heady cardamom auction on the Malabar coast, to Mumbai's chaotic beach carnivals, and the eerie silence of a salt mine in Baap Rin; Vera immerses himself in the diverse cultural influences that make each area of India so distinct.
Format: Other

World cafe Asia : Bali [digital videorecording].

2024-05-17T05:20:38Z

Call Number DVD 641.59598 WOR
Publication Date 4 3
Summary Chef and restauranteur Bobby Chinn ventures to the Island of the Gods - Bali in Indonesia - in search of unique Balinese street food dishes. He meets with Swiss-born Chef Heinz Von Holzen to explore the charming Ubud market where they buy a couple of fresh snapper and make Satay Lilit: an iconic seafood satay, Balinese style. He also meets up with the legendary Balinese Chef Lother to cook a dish which is unique to Bali: Bebek Betutu (Balinese Roast Duck). Bobby revels with thousands at the annual Ogoh-Ogoh Festival and, before the night ends, checks out the supper options at the Pasar Senggol Gianyar. To round off his trip, next morning Bobby demonstrates a typical Indonesian breakfast dish ? Burbur Injin (Black Rice Pudding) ? and learns exactly why rice is so important to both Balinese cuisine and customs.
Format: Books

All about bush foods [videorecording] : traditional and commercial uses.

2024-05-17T05:20:38Z

Call Number DVD 641.300899915 ALL
Publication Date 2009
Summary Bush foods - or bush tucker - have been consumed for thousands of years in Australia, and it makes us unique in the world when it comes to cuisine. For most of the time humans have been consuming bush foods they have done so on a non-cultivated, non-commercial basis. In recent decades however, some of Australia's bush tucker is being harvested commercially and sold around the world. Many will be familiar with our native meats - kangaroo, crocodile and emu - but there are dozens of plants and fruits that can form nutritious and very tasty additions to our diet. These foods include bush tomato, Davidson plums, Kakadu plums, macadamia nuts, mountain pepper and pepperberry, native mint, quandong, wattleseed and wild rosella. This learning resource examines a range of Australian bush foods and looks at both traditional and commercial uses.
Format: Books
Watch video online