Search Results for Cuisine - Narrowed by: Special Collections Research Room

Haute cuisine

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

Oat cuisine / Pamela Westland.

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by Westland, Pamela.
Call Number ARC 641.6313 WES
Publication Date 1985
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 répertoire de la cuisine

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

La veritable cuisine de famille

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

Miracle cuisine minceur / by Ruth K. Malinowski.

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

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

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

Country cuisine / Level 10, Derrinallum High School.

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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.

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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

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

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

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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.

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

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

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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.

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

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

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

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

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

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

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

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

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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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.

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

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

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

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.

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

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

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

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by Verdon, René, 1924-
Call Number ARC STA 641.5944 VER
Publication Date 1985
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.

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

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

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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].

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

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

Les vins de Bordeaux

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

Manifold destiny : the one! the only! guide to cooking on your car engine! / Chris Maynard and Bill Scheller.

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by Maynard, Chris, 1948-
Call Number ARC 641.58 MAY
Publication Date 2008
Format: Books

Recipes : a quintet of cuisines.

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

A quintet of cuisines / by Michael and Frances Field and the editors of Time-Life Books ; photographed by Sheldon Cotler and Richard Jeffery.

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

From kai to Kiwi kitchen : New Zealand culinary traditions and cookbooks / edited by Helen M. Leach.

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by Leach, Helen M. (Helen May), editor.
Call Number ARC 641.5993 FRO
Publication Date 2010
Summary In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socio-economic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field. This book opens with the three Macmillan Brown Lectures given by Helen Leach at Canterbury University in 2008 and broadcast on National Radio in 2009. The second part is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand's food history, including the adaptation of British and Maori culinary traditions in the nineteenth century and the fate of the Maori tradition in the twentieth, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to postmodernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history or domestic culture.
Format: Books