Search Results for Cuisine - Narrowed by: Archive Collection

Cuisine

2024-05-18T05:14:04Z

Call Number PER 641.509931 CUI
Publication Date 2024
Format: Other Other

Haute cuisine

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

Hawaiian cuisine

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

Batterie de cuisine.

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

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

Greek cuisine / Vefa Alexiadou.

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

Mark Gregory's cuisine.

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by Burch, Monte
Call Number 641.5 GRE
Publication Date 1988
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

Anton Mosimann's fish cuisine.

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

Cuisine of Italy / Giorgio Gioco.

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

Cuisine et vins de France

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

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

Le répertoire de la cuisine

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

The new Jewish cuisine / Evelyn Rose.

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

Encyclopedia of Japanese cuisine / Hideo Dekura.

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

Cuisine bon marché / Hugh Fearnley-Whittingstall.

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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

Malaysian & Thai cuisine / Beverley Sutherland Smith.

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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

The Soda Fountain [specialty cuisine menu]

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

The legendary cuisine of Persia / Margaret Shaida.

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

Cuisine of Spain / edited by Luis Bettonica.

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

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

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

Cambridge slim cuisine : indulgent desserts / Sue Kreitzman.

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

Cuisine naturelle / Lee Windram ; photography by Neil McPhee.

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

French cuisine/ by Elizabeth Smart and Agnes Ryan

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

The great book of classic cuisine/ Dr. Oetker

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

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

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

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

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

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

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

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

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

Seasonings cookbook for quantity cuisine / edited by Jule Wilkinson.

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

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

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

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

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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.

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

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

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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

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

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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

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

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

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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.

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

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

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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.

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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

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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

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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.

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

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

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

Le Cafe Chambord French Provincial Cuisine Menu 1944 : [oversized restaurant menu]

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Call Number ARC MENU GREEN 32
Publication Date 1944
Format: Other
Click here to view the menu online.

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

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

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

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

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

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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

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

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

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

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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.

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

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

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

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

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

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

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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.

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

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

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

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

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

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

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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

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

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

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

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

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

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

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

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

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

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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.

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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.

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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.

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

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

2024-05-18T05:14:04Z

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

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

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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]

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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

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

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

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

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

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

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

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

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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

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

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

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

2024-05-18T05:14:04Z

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

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

2024-05-18T05:14:04Z

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

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

2024-05-18T05:14:04Z

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

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

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

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

2024-05-18T05:14:04Z

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.

2024-05-18T05:14:04Z

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.

2024-05-18T05:14:04Z

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

2024-05-18T05:14:04Z

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

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

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

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

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

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

2024-05-18T05:14:04Z

by Ancelet, Danielle
Call Number ARC 641.5944 ANC
Publication Date 1981
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.

2024-05-18T05:14:04Z

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

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

2024-05-18T05:14:04Z

by Edelmann, Anton, 1952-
Call Number ARC 641.59 EDE
Publication Date 1993
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.

2024-05-18T05:14:04Z

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

2024-05-18T05:14:04Z

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

2024-05-18T05:14:04Z

by Roux, Albert, 1935-
Call Number 641.5944 ROU
Publication Date 1983
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.

2024-05-18T05:14:04Z

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

2024-05-18T05:14:04Z

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.

2024-05-18T05:14:04Z

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.

2024-05-18T05:14:04Z

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

2024-05-18T05:14:04Z

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

Margaret Fulton's Book of wholefood cooking.

2024-05-18T05:14:04Z

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

Hotel Australia [hotel menu]

2024-05-18T05:14:04Z

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

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

2024-05-18T05:14:04Z

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

Vietnam / Thai Dang Cao.

2024-05-18T05:14:04Z

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

Clichy : original food in the french manner [oversize restaurant menu]

2024-05-18T05:14:04Z

Call Number ARC MENU GREEN 55
Publication Date 1969 1968 1967 1966 1965
Format: Books

Pasta, risotto, pizza : cuisines of the Mediterranean.

2024-05-18T05:14:04Z

Call Number 641.5945 PAS
Publication Date 1999
Format: Books

Italy / [project manager: Justine Harding].

2024-05-18T05:14:04Z

by Grimes, Lulu.
Call Number 641.5945 ITA
Publication Date 2010
Summary Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Format: Books

Zenbu zen : finding food, culture & balance in Kyoto / Jane Lawson.

2024-05-18T05:14:04Z

by Lawson, Jane, 1968-
Call Number ARC 394.120952 LAW
Publication Date 2012
Summary In this collection of Japanese recipes, food writer and Japanophile Jane Lawson captures the restorative power of Japanese food. Finding herself unhappy, Jane retreats to peaceful Kyoto to seek balance and equilibrium in her life. Jane's personal story offers an insight into the artistry of Japanese cuisine and explores the concept of zenbu zen -- 'everything is Zen'.
Format: Books

Travels with Thai food : a journey with Spirit House / Helen Brierty & Annette Fear.

2024-05-18T05:14:04Z

by Brierty, Helen.
Call Number 641.59593 BRI
Publication Date 2007
Summary Take a trip to Thailand and back with the renowned chefs of Spirt House. Travels with Thai food unlocks the secrets of Thai cuisine and travel around one of the most beautiful countries on earth. Be prepared for a taste sensation in this showcase of modern Thai cuisine. Authors from the bestseller Spirit House.
Format: Books

Asian fusion / [recipes, Wini Brugger; photography, Simon Wheeler; foreword by Ken Hom].

2024-05-18T05:14:04Z

by Brugger, Winfried.
Call Number 641.595 BRU
Publication Date 1997
Summary Here are recipes that are contemporary and cosmopolitan, that dazzle all the senses and confront the norm. We present a style of cooking based on a fundamental understanding of the strengths - and weaknesses - of ingredients. Asian fusion is a unique approach to fine cuisine, as traditional European cooking skills are enhanced by eclectic Asian cooking techniques and embrace a wealth of Asian spices and seasonings.
Format: Books

Junior MasterChef Australia series 2 cookbook : around the world in 80 amazing recipes.

2024-05-18T05:14:04Z

by Junior MasterChef (Television program)
Call Number ARC 641.5994 JUN
Publication Date 2012
Summary This lively, colourful cookbook takes young cooks around the globe to explore different cuisines through simple, achievable recipes. Each chapter - Australia, China, England, France, Greece, India, Italy, Japan, Mexico, Morocco, Spain and Thailand - features step-by-step recipes with tips, tricks and shopping information, guides to ingredients and techniques specific to each cuisine, plus a cooking basics section. This is the perfect introduction for kids and adults to a vibrant world of cooking.
Format: Books

Recipes : a quintet of cuisines.

2024-05-18T05:14:04Z

by Field, Michael, 1915-1971.
Call Number ARC 641.594 FIE
Publication Date 1970
Format: Books

The great Australian cookbook / editors: Helen Greenwood & Melissa Leong ; photography: Lottie Hedley ; creative direction: Tim Harper ; cover art: Reg Mombassa.

2024-05-18T05:14:04Z

by Greenwood, Helen, editor.
Call Number 641.5994 GRE
Publication Date 2017 2015
Summary This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.
Format: Books

Forever summer / Nigella Lawson ; photographs by Petrina Tinslay.

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by Lawson, Nigella, 1960-
Call Number ARC 641.564 LAW
Publication Date 2005
Summary Fresh, innovative, versatile and delicious, it's sultry summer all year round and from around the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is an irresistible and wide-ranging book of summery recipes which can be eaten at any time - from scrumptious Italian antipasti and Greek mezze to Spanish cuisine, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the traditional strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1203/2002032853-d.html

The cuisines of Mexico. Foreword by Craig Claiborne. Drawings by Sidonie Coryn.

2024-05-18T05:14:04Z

by Kennedy, Diana
Call Number ARC 641.5972 KEN
Publication Date 1972
Format: Books

The balsamic vinegar cookbook / by Meesha Halm ; photography by Noel Barnhurst.

2024-05-18T05:14:04Z

by Halm, Meesha
Call Number ARC 641.62 HAL
Publication Date 1996
Summary Accomplished cookbook author Meesha Halm has compiled a comprehensive volume that celebrates this dynamic condiment by featuring a tantalizing repertoire of recipes as well as a historical exploration of its role as an artisan's craft, healing elixir, and rare luxury of the Italian nobility. An in-depth introduction provides an indispensable guide to locating, choosing, and cooking with both traditional and commercial balsamic vinegars - welcome advice for gourmets and novice cooks alike. Balsamic vinegar's complex flavors are then showcased in over forty fabulous recipes - many inspired by classic Italian cuisine.
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0913/96005389-b.html

Chinese gastronomy = [zhi wei] / by Hsiang Ju Lin and Tsuifeng Lin ; with an introdroduction by Lin Yutang.

2024-05-18T05:14:04Z

by Lin, Hsiang-ju, 1931-
Call Number ARC 641.5951 LIN
Publication Date 1996 1969
Summary The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.
Format: Books

La grande cuicina dimagrante / Michel Guerard.

2024-05-18T05:14:04Z

by Guerard, Michel, 1933-
Call Number ARC 641.5635 GUE
Publication Date 1977
Format: Books

Afghans, barbecues & chocolate fish : the ABC of kiwi food / Jane Hingston.

2024-05-18T05:14:04Z

by Hingston, Jane
Call Number ARC 641.300993 HIN
Publication Date 2009
Summary "Kiwis love their food, especially all those goodies that are unique to New Zealand. This book is a quirky celebration of our national cuisine that is chock-full of stories about the food we regard with affection - from Anzac biscuits to whitebait, chocolate fish to the Sunday roast. More than 20 simple recipes are included so that you can create such Kiwi classics as Afghans, Pavlova, Feijoa Jam, or Ginger Crunch. Afghans, Barbecues and Chocolate Fish explores the history of our well-known food brands such as Vogel's, Marmite and Weet-Bix, investigates the tall tales that surround the origins of the likes of Lamingtons and Neenish Tarts, provides the low-down on Kiwi culinary traditions such as Christmas, birthday parties and 'ladies a plate', along with a fun collection of facts. For instance, did you know...that crayfish can migrate hundreds of kilometres? That our beloved Jaffas were originally Australian? Or that we eat nearly 2 million Jelly Tips a year?" --Publisher.
Format: Books

Cocina de la familia : more than 200 authentic recipes from Mexican-American home kitchens / Marilyn Tausend with Miguel Ravago.

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by Tausend, Marilyn.
Call Number ARC 641.5972 TAU
Publication Date 1997
Summary For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents. In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles or Chicago, the border towns of Texas and Arizona, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico and Colorado. Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.
Format: Books

Saraban : a chef's journey through Persia / Greg & Lucy Malouf ; photography by Ebrahim Khadem Bayat and Mark Roper.

2024-05-18T05:14:04Z

by Malouf, Greg.
Call Number 641.5955 MAL
Publication Date 2010
Summary Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
Format: Books

A quintet of cuisines / by Michael and Frances Field and the editors of Time-Life books

2024-05-18T05:14:04Z

by Field, Michael, 1915-1971.
Call Number ARC 641.594 FIE
Publication Date 1970
Format: Books

The vegetarian table. Mexico / by Victoria Wise ; photography by Deborah Jones ; food styling by Sandra Cook.

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by Wise, Victoria.
Call Number ARC 641.5636 WIS
Publication Date 1995
Summary Now vegetarian cooking is easier - and more delicious - than ever with The Vegetarian Table: Mexico. A delectable mosaic of culinary traditions joining the Old World and the Americas, Mexican cuisine has always relied heavily on the radiant flavors and superior nutrition of vegetarian ingredients. With its abundance of garden-fresh fruits and vegetables, a glorious assortment of grains and legumes, and a myriad of enticing spices, Mexican cooking offers the perfect opportunity for indulging the vegetarian palate. The book's ninety recipes offer a full range of tempting appetizers, entrees, and desserts, all enhanced by using olive oil or an occasional pat of butter instead of lard, vegetable broth instead of meat or chicken stock, and the liberal addition of fresh herb garnishes. With over thirty gorgeous, full-color photographs and a glossary of special ingredients, this unique and accessible cookbook makes it easier than ever to add a Mexican accent to your vegetarian table.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/94013125-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0737/94013125-b.html

Old Warsaw cook book : hundreds of Polish specialities with many additions from cuisines the world over / by Rysia ; illustrated by Irena Lorentowicz.

2024-05-18T05:14:04Z

by Rysia.
Call Number ARC KLI 641.59438 RYS
Publication Date 1958
Format: Books

The professional garde manger : a guide to the art of the buffet / David Paul Larousse.

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by Larousse, David Paul, 1949-
Call Number ARC 641.79 LAR
Publication Date 1996
Summary Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95041073.html Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html

Treasure trove of benefits and variety at the table : A fourteenth-century egyptian cookbook... with an introduction and glossary.

2024-05-18T05:14:04Z

by Nasrallah, Nawal
Call Number ARC 641.5962 NAS
Publication Date 2020
Format: Books

1,000 vegetarian recipes / Carol Gelles.

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by Gelles, Carol.
Call Number ARC 641.5636 GEL
Publication Date 1996
Summary Have you been searching for a collection of delicious vegetarian recipes? What about easy-to-prepare vegetarian recipes, or those that are healthful? Then 1,000 Vegetarian Recipes is the book for you - no other vegetarian cookbook comes even close. Author Carol Gelles has spent years creating recipes for a variety of tastes and needs, whether you're a beginner vegetarian, long-time vegetarian, or someone trying to eat meatless meals just a couple of times each week for better health. If you're a vegan (a vegetarian who doesn't eat eggs or dairy products), you've probably been frustrated in the past by vegetarian cookbooks that don't address your needs. Again, no other cookbook offers you as many choices as 1,000 Vegetarian Recipes, with hundreds of vegan recipes throughout (all clearly marked with a "V" at the tops of the recipes). And many of the lacto-ovo vegetarian recipes include vegan variations. You probably already know that the vegetarian lifestyle is a healthy one, but if you're looking specifically for low-fat recipes, those dishes are specially marked with a "healthy heart" symbol for easy reference. In addition to the 1,000 recipes, Gelles offers a bounty of information on vegetarian food, including cooking charts for beans and grains; shopping lists for stocking the vegetarian pantry; a glossary of ingredients; a lesson on the health benefits of a meatless diet; and menu-planning advice, with menu suggestions for every taste - Chinese, French, Mexican, Indian, and more.
Format: Books