Search Results for Cuisine - Narrowed by: 1973-1998SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dPUBDATE$002509Publication$002bDate$0025091973-1998$0025091973-1998$0026ps$003d300?dt=list2024-05-17T11:29:50ZItalian cuisineent://SD_ILS/0/SD_ILS:116482024-05-17T11:29:50Z2024-05-17T11:29:50Zby Akehurst, Christopher.<br/>Call Number 641.5945 ITA<br/>Publication Date 1992<br/>Format: Books<br/>Kosher cuisineent://SD_ILS/0/SD_ILS:15282024-05-17T11:29:50Z2024-05-17T11:29:50Zby Nash, Helen<br/>Call Number 641.5676 NAS<br/>Publication Date 1984<br/>Format: Books<br/>Thai cuisineent://SD_ILS/0/SD_ILS:8982024-05-17T11:29:50Z2024-05-17T11:29:50Zby Esbensen, Mogens Bay<br/>Call Number 641.59593 ESB<br/>Publication Date 1986<br/>Format: Books<br/>Unmentionable cuisineent://SD_ILS/0/SD_ILS:37682024-05-17T11:29:50Z2024-05-17T11:29:50Zby Schwabe, Calvin W.<br/>Call Number 641.66 SCH<br/>Publication Date 1979<br/>Format: Books<br/>Hawaiian cuisineent://SD_ILS/0/SD_ILS:71282024-05-17T11:29:50Z2024-05-17T11:29:50Zby Hawaiian State Society of Washington<br/>Call Number ARC KLI 641.59969 HAW<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>French provincial cuisineent://SD_ILS/0/SD_ILS:37562024-05-17T11:29:50Z2024-05-17T11:29:50Zby Delu, Christian<br/>Call Number 641.5944 DEL<br/>Publication Date 1981<br/>Format: Books<br/>My classic cuisineent://SD_ILS/0/SD_ILS:54042024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bocuse, Paul, 1926-<br/>Call Number 641.5944 BOC<br/>Publication Date 1989<br/>Format: Books<br/>Multi-cultural cuisine.ent://SD_ILS/0/SD_ILS:96082024-05-17T11:29:50Z2024-05-17T11:29:50Zby Footscray College of Technical and Further Education<br/>Call Number ARC 641.592 MUL<br/>Publication Date 1985<br/>Format: Books<br/>Traditional Malaysian cuisine.ent://SD_ILS/0/SD_ILS:112232024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number 641.59595 TRA<br/>Publication Date 1983<br/>Format: Books<br/>The royal cuisine.ent://SD_ILS/0/SD_ILS:2727582024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number XX(272758.1)<br/>Publication Date 1990<br/>Summary Cookbook compiled by the staff of the Royal Bank of Canada in Ontario.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;2851954">Click here to view video</a><br/>Lighter cuisine [videorecording].ent://SD_ILS/0/SD_ILS:307482024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number DVD 641.5635 LIG<br/>Publication Date 1991<br/>Summary Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.<br/>Format: Other<br/>Cuisine a la carteent://SD_ILS/0/SD_ILS:13292024-05-17T11:29:50Z2024-05-17T11:29:50Zby Mosimann, Anton<br/>Call Number 641.5 MOS<br/>Publication Date 1983<br/>Format: Books<br/>Australian cuisine / Maureen Simpsonent://SD_ILS/0/SD_ILS:18932024-05-17T11:29:50Z2024-05-17T11:29:50Zby Simpson, Maureen<br/>Call Number 641.5994 SIM<br/>Publication Date 1986<br/>Format: Books<br/>Oat cuisine / Pamela Westland.ent://SD_ILS/0/SD_ILS:314132024-05-17T11:29:50Z2024-05-17T11:29:50Zby Westland, Pamela.<br/>Call Number ARC 641.6313 WES<br/>Publication Date 1985<br/>Format: Books<br/>Mark Gregory's cuisine.ent://SD_ILS/0/SD_ILS:195952024-05-17T11:29:50Z2024-05-17T11:29:50Zby Burch, Monte<br/>Call Number 641.5 GRE<br/>Publication Date 1988<br/>Format: Books<br/>Lebanese cuisine / Anissa Helou.ent://SD_ILS/0/SD_ILS:2736742024-05-17T11:29:50Z2024-05-17T11:29:50Zby Helou, Anissa, 1952-<br/>Call Number 641.595692 HEL<br/>Publication Date 1997 1994<br/>Format: Books<br/>Anton Mosimann's fish cuisine.ent://SD_ILS/0/SD_ILS:1251562024-05-17T11:29:50Z2024-05-17T11:29:50Zby Mosimann, Anton.<br/>Call Number ARC 641.692 MOS<br/>Publication Date 1988<br/>Format: Books<br/>Cuisine of Italy / Giorgio Gioco.ent://SD_ILS/0/SD_ILS:2124272024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gioco, Giorgio.<br/>Call Number ARC 641.5945 GIO<br/>Publication Date 1981<br/>Format: Books<br/>Classic Thai cuisine / David Thompsonent://SD_ILS/0/SD_ILS:35812024-05-17T11:29:50Z2024-05-17T11:29:50Zby Thompson, David, 1960-<br/>Call Number 641.59593 THO<br/>Publication Date 1993<br/>Format: Books<br/>The cuisine of Paul Bocuseent://SD_ILS/0/SD_ILS:10802024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bocuse, Paul, 1926-<br/>Call Number 641.5944 BOC<br/>Publication Date 1982<br/>Format: Books<br/>Le répertoire de la cuisineent://SD_ILS/0/SD_ILS:47682024-05-17T11:29:50Z2024-05-17T11:29:50Zby Saulnier, L. (Louis)<br/>Call Number ARC 641.5944 SAU<br/>Publication Date 1982<br/>Format: Books<br/>The cuisine of Paul Bocuseent://SD_ILS/0/SD_ILS:10862024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bocuse, Paul, 1926-<br/>Call Number 641.5944 BOC<br/>Publication Date 1982<br/>Format: Books<br/>La veritable cuisine de familleent://SD_ILS/0/SD_ILS:70552024-05-17T11:29:50Z2024-05-17T11:29:50Zby Tante Marie (Cooking school)<br/>Call Number ARC KLI 641.5944 TAN<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>Croatian cuisine : the modern way.ent://SD_ILS/0/SD_ILS:1252542024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number 641.4972 CRO<br/>Publication Date 1993<br/>Format: Books<br/>Le livre de cuisine "Magic".ent://SD_ILS/0/SD_ILS:2727032024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number XX(272703.1)<br/>Publication Date 1999 1998 1997 1996 1995<br/>Summary Cookbook from Standard Brands.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;2827798">Click here to view video</a><br/>Key terms in cuisine / John Skullent://SD_ILS/0/SD_ILS:50492024-05-17T11:29:50Z2024-05-17T11:29:50Zby Skull, John<br/>Call Number 641.503 SKU<br/>Publication Date 1991<br/>Format: Books<br/>The new Jewish cuisine / Evelyn Rose.ent://SD_ILS/0/SD_ILS:2127742024-05-17T11:29:50Z2024-05-17T11:29:50Zby Rose, Evelyn.<br/>Call Number ARC 641.5676 ROS<br/>Publication Date 1988 1985<br/>Format: Books<br/>Cuisine bon marché / Hugh Fearnley-Whittingstall.ent://SD_ILS/0/SD_ILS:2708472024-05-17T11:29:50Z2024-05-17T11:29:50Zby Fearnley-Whittingstall, Hugh.<br/>Call Number ARC 641.5 FEA<br/>Publication Date 1994<br/>Format: Books<br/>The cuisine of Hungary / George Lang.ent://SD_ILS/0/SD_ILS:99472024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lang, George, 1924-<br/>Call Number ARC EMP 641.59439 LAN<br/>Publication Date 1985<br/>Format: Books<br/>Malaysian & Thai cuisine / Beverley Sutherland Smith.ent://SD_ILS/0/SD_ILS:1538262024-05-17T11:29:50Z2024-05-17T11:29:50Zby Sutherland Smith, Beverley.<br/>Call Number ARC 641.59593 SUT<br/>Publication Date 1998<br/>Format: Books<br/>La grande cuisine [oversize restaurant menu]ent://SD_ILS/0/SD_ILS:213842024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number ARC MENU GREEN 310<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/>Sounds like Italian cuisine to me.ent://SD_ILS/0/SD_ILS:134692024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number 641.5945 SOU<br/>Publication Date 1998 1997<br/>Format: Books<br/>The Soda Fountain [specialty cuisine menu]ent://SD_ILS/0/SD_ILS:189212024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number ARC MENU YELLOW 195<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>The legendary cuisine of Persia / Margaret Shaida.ent://SD_ILS/0/SD_ILS:2117402024-05-17T11:29:50Z2024-05-17T11:29:50Zby Shaida, Margaret.<br/>Call Number ARC 641.5955 SHA<br/>Publication Date 1994<br/>Format: Books<br/>Cuisine of Spain / edited by Luis Bettonica.ent://SD_ILS/0/SD_ILS:1264772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ordish, Olive.<br/>Call Number ARC 641.5946 CUI<br/>Publication Date 1983<br/>Format: Books<br/>Miracle cuisine minceur / by Ruth K. Malinowski.ent://SD_ILS/0/SD_ILS:2127122024-05-17T11:29:50Z2024-05-17T11:29:50Zby Malinowski, Ruth<br/>Call Number ARC STA 641.5635 MAL<br/>Publication Date 1977<br/>Format: Books<br/>Cambridge slim cuisine : indulgent desserts / Sue Kreitzman.ent://SD_ILS/0/SD_ILS:2113902024-05-17T11:29:50Z2024-05-17T11:29:50Zby Kreitzman, Susan L.<br/>Call Number ARC 641.563 KRE<br/>Publication Date 1991<br/>Format: Books<br/>The cuisine of California / Diane Rossen Worthington.ent://SD_ILS/0/SD_ILS:2116782024-05-17T11:29:50Z2024-05-17T11:29:50Zby Worthington, Diane Rossen.<br/>Call Number 641.59794 WOR<br/>Publication Date 1997 1983<br/>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.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0722/96051124-d.html">http://www.loc.gov/catdir/enhancements/fy0722/96051124-d.html</a><br/>Country cuisine / Level 10, Derrinallum High School.ent://SD_ILS/0/SD_ILS:130072024-05-17T11:29:50Z2024-05-17T11:29:50Zby Derrinaullum High School (Derrinallum, Vic)<br/>Call Number ARC COM 641.599457 COU<br/>Publication Date 1984<br/>Format: Books<br/>Quilpie cuisine/ by The Quilpie Kindergarten Associationent://SD_ILS/0/SD_ILS:1236422024-05-17T11:29:50Z2024-05-17T11:29:50Zby The Quilpie Kindergarten Association (Quilpie, Qld.)<br/>Call Number ARC COM 641.599434 QUI<br/>Publication Date 1981<br/>Format: Books<br/>Dakshin : vegetarian cuisine from South India / Chandra Padmanabhanent://SD_ILS/0/SD_ILS:10232024-05-17T11:29:50Z2024-05-17T11:29:50Zby Padmanabhan, Chandra<br/>Call Number 641.5636 PAD<br/>Publication Date 1994 1992<br/>Format: Books<br/>Cuisine naturelle / Lee Windram ; photography by Neil McPhee.ent://SD_ILS/0/SD_ILS:2766302024-05-17T11:29:50Z2024-05-17T11:29:50Zby Windram, Lee.<br/>Call Number ARC 641.5636 WIN<br/>Publication Date 1986<br/>Format: Books<br/>The great book of classic cuisine/ Dr. Oetkerent://SD_ILS/0/SD_ILS:2972802024-05-17T11:29:50Z2024-05-17T11:29:50Zby Dr. Oetker (Firm)<br/>Call Number ARC 641.594 OET<br/>Publication Date 1990<br/>Format: Books<br/>Cyrano's Nouvelle Cuisine: lunch menu [restaurant menu]ent://SD_ILS/0/SD_ILS:321002024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number ARC MENU GREEN 191<br/>Publication Date 1980<br/>Format: Books<br/>Cooking, cuisine and class : a study in comparative sociologyent://SD_ILS/0/SD_ILS:20852024-05-17T11:29:50Z2024-05-17T11:29:50Zby Goody, Jack<br/>Call Number 641.5 GOO<br/>Publication Date 1982<br/>Format: Books<br/>The new French cooking : minceur cuisine extraordinaire / Armand Aulicino.ent://SD_ILS/0/SD_ILS:297452024-05-17T11:29:50Z2024-05-17T11:29:50Zby Aulicino, Armand.<br/>Call Number ARC 641.5944 AUL<br/>Publication Date 1976<br/>Format: Books<br/>Seasonings cookbook for quantity cuisine / edited by Jule Wilkinson.ent://SD_ILS/0/SD_ILS:303292024-05-17T11:29:50Z2024-05-17T11:29:50Zby Wilkinson, Jule.<br/>Call Number ARC 641.6384 WIL<br/>Publication Date 1980<br/>Format: Books<br/>Haute cuisine for your heart's delight / Carol Cutler.ent://SD_ILS/0/SD_ILS:1290082024-05-17T11:29:50Z2024-05-17T11:29:50Zby Cutler, Carol<br/>Call Number ARC 641.563 CUT<br/>Publication Date 1977 1973<br/>Format: Books<br/>The shared table : ideas for Australian cuisine / Michael Symonsent://SD_ILS/0/SD_ILS:26122024-05-17T11:29:50Z2024-05-17T11:29:50Zby Symons, Michael<br/>Call Number 641.5994 SYM<br/>Publication Date 1993<br/>Format: Books<br/>The Viennese cuisine I love/ by Jules J. Bond.ent://SD_ILS/0/SD_ILS:1246502024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bond, Jules J. (Jules Jerome)<br/>Call Number 641.59436 BON<br/>Publication Date 1977<br/>Format: Books<br/>The Mexican cuisine I love / by Jules J. Bond.ent://SD_ILS/0/SD_ILS:1242572024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bond, Jules J. (Jules Jerome)<br/>Call Number ARC 641.5972 BON<br/>Publication Date 1977<br/>Format: Books<br/>The Spanish cuisine I love / by Jules J. Bond.ent://SD_ILS/0/SD_ILS:2128762024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bond, Jules J. (Jules Jerome)<br/>Call Number ARC STA 641.5946 BON<br/>Publication Date 1977<br/>Format: Books<br/>The Chinese cuisine I love / by Jules J. Bond.ent://SD_ILS/0/SD_ILS:2128772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bond, Jules J. (Jules Jerome)<br/>Call Number ARC STA 641.5951 BON<br/>Publication Date 1977<br/>Format: Books<br/>The Italian cuisine I love / by Jules J. Bond.ent://SD_ILS/0/SD_ILS:2128752024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bond, Jules J. (Jules Jerome)<br/>Call Number ARC STA 641.5945 BON<br/>Publication Date 1977<br/>Format: Books<br/>The delights of Russian cuisine / Yvonne Webb ; photography Ashley Barber.ent://SD_ILS/0/SD_ILS:347522024-05-17T11:29:50Z2024-05-17T11:29:50Zby Webb, Yvonne<br/>Call Number 641.5947 WEB<br/>Publication Date 1988<br/>Format: Books<br/>Cuisine Provencale / Roger Vergé ; edited and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:2116822024-05-17T11:29:50Z2024-05-17T11:29:50Zby Vergé, Roger, 1930-<br/>Call Number 641.5944 VER<br/>Publication Date 1993<br/>Format: Books<br/>Cuisine et vins de France / Curnonsky ; preface de Pierre Troisgros.ent://SD_ILS/0/SD_ILS:177902024-05-17T11:29:50Z2024-05-17T11:29:50Zby Curnonsky, 1872-1956.<br/>Call Number 641.5944 CUR<br/>Publication Date 1987<br/>Format: Books<br/>Cuisine spontanée / Fredy Girardet ; translated and adapted by Susan Campbell.ent://SD_ILS/0/SD_ILS:177892024-05-17T11:29:50Z2024-05-17T11:29:50Zby Girardet, Fredy, 1936-<br/>Call Number 641.59494 GIR<br/>Publication Date 1985<br/>Format: Books<br/>The classic cuisine of Vietnam / by Bach Ngo and Gloria Zimmermanent://SD_ILS/0/SD_ILS:37542024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ngo, Bach<br/>Call Number 641.59597 NGO<br/>Publication Date 1979<br/>Format: Books<br/>French : delicious classic cuisine made easy / Carole Clements & Elizabeth Wolf-Cohen.ent://SD_ILS/0/SD_ILS:1231102024-05-17T11:29:50Z2024-05-17T11:29:50Zby Clements, Carole.<br/>Call Number 641.5944 CLE<br/>Publication Date 2001 1995<br/>Format: Books<br/>Cuisine express : for people with taste but no time / Hilary Walden.ent://SD_ILS/0/SD_ILS:314332024-05-17T11:29:50Z2024-05-17T11:29:50Zby Walden, Hilary.<br/>Call Number 641.555 WAL<br/>Publication Date 1986<br/>Format: Books<br/>Quick cuisine / Lewis Esson with Henrietta Green and Marie-Pierre Moine.ent://SD_ILS/0/SD_ILS:1542292024-05-17T11:29:50Z2024-05-17T11:29:50Zby Esson, Lewis<br/>Call Number ARC 641.555 ESS<br/>Publication Date 1991<br/>Format: Books<br/>Uniquely Australian : the beginnings of an Australian bushfood cuisine / Vic Cherikoff.ent://SD_ILS/0/SD_ILS:1536522024-05-17T11:29:50Z2024-05-17T11:29:50Zby Cherikoff, Vic.<br/>Call Number ARC 641.5994 CHE<br/>Publication Date 1992<br/>Format: Books<br/>Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.ent://SD_ILS/0/SD_ILS:242932024-05-17T11:29:50Z2024-05-17T11:29:50Zby Goody, Jack.<br/>Call Number 394.12 GOO<br/>Publication Date 1982<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/cam028/81017035.html">http://www.loc.gov/catdir/toc/cam028/81017035.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/cam022/81017035.html">http://www.loc.gov/catdir/description/cam022/81017035.html</a><br/>La cuisine du marché : en hommage à Alfred Guérot / Paul Bocuse.ent://SD_ILS/0/SD_ILS:177882024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bocuse, Paul, 1926-<br/>Call Number 641.5944 BOC<br/>Publication Date 1980<br/>Format: Books<br/>The cuisine of Jacques Maximin / edited and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:1531732024-05-17T11:29:50Z2024-05-17T11:29:50Zby Maximin, Jacques, 1949-<br/>Call Number ARC 641.5944 MAX<br/>Publication Date 1986<br/>Format: Books<br/>French cuisine for Australians / by Gabriel Gaté and Angie Burns Gaté.ent://SD_ILS/0/SD_ILS:2746962024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gaté, Gabriel, 1955-<br/>Call Number ARC 641.5944 GAT<br/>Publication Date 1986<br/>Format: Books<br/>French cuisine for Australians / by G. Gate and A.B. Gateent://SD_ILS/0/SD_ILS:300772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gaté, Gabriel, 1955-<br/>Call Number ARC 641.5944 GAT<br/>Publication Date 1981<br/>Format: Books<br/>Canteen cuisine : Marco Pierre White in the kitchen with Michael Caine.ent://SD_ILS/0/SD_ILS:130572024-05-17T11:29:50Z2024-05-17T11:29:50Zby White, Marco Pierre.<br/>Call Number 641.5 WHI<br/>Publication Date 1995<br/>Format: Books<br/>Chinese cuisine II / Yeh Cheng-Huei; recipes by Mu-Tsun Lee.ent://SD_ILS/0/SD_ILS:264402024-05-17T11:29:50Z2024-05-17T11:29:50Zby Yeh, Cheng-Huei.<br/>Call Number 641.5951 YEH<br/>Publication Date 1980<br/>Format: Books<br/>French cuisine for Australians / by G. Gate and A.B. Gateent://SD_ILS/0/SD_ILS:50882024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gaté, Gabriel, 1955-<br/>Call Number 641.5944 GAT<br/>Publication Date 1981<br/>Format: Books<br/>Calcium cuisine : high calcium recipes for caterers / Victorian Dairy Industry Authorityent://SD_ILS/0/SD_ILS:89502024-05-17T11:29:50Z2024-05-17T11:29:50Zby Victorian Dairy Industry Authority<br/>Call Number 641.5632 CAL<br/>Publication Date 1994<br/>Format: Books<br/>Classic Japanese : exquisite and authentic recipes from an elegant cuisine / Masaki Ko.ent://SD_ILS/0/SD_ILS:347322024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ko, Masaki.<br/>Call Number 641.5952 KO<br/>Publication Date 1998<br/>Format: Books<br/>Cuisine for crowds : a professional approach to cooking for numbers / Felicity Fraser.ent://SD_ILS/0/SD_ILS:111022024-05-17T11:29:50Z2024-05-17T11:29:50Zby Fraser, Felicity.<br/>Call Number 641.57 FRA<br/>Publication Date 1996<br/>Format: Books<br/>Miami spice : the new Florida cuisine / Steven Raichlen ; illustrations by Robin Zingone.ent://SD_ILS/0/SD_ILS:2367362024-05-17T11:29:50Z2024-05-17T11:29:50Zby Raichlen, Steven<br/>Call Number ARC 641.59759 RAI<br/>Publication Date 1993<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0661/93025446-d.html">http://www.loc.gov/catdir/enhancements/fy0661/93025446-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0661/93025446-t.html">http://www.loc.gov/catdir/enhancements/fy0661/93025446-t.html</a><br/>Cuisine of the sun / Roger Vergé ; edited and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:341262024-05-17T11:29:50Z2024-05-17T11:29:50Zby Vergé, Roger, 1930-<br/>Call Number 641.5944 VER<br/>Publication Date 1979<br/>Format: Books<br/>Chinese cooking : the secret of a great cuisine unveiled / Lee To Chun.ent://SD_ILS/0/SD_ILS:46492024-05-17T11:29:50Z2024-05-17T11:29:50Zby Chun, Lee To.<br/>Call Number 641.5951 CHU<br/>Publication Date 1978<br/>Format: Books<br/>Ma cuisine des saisons / Georges Blanc ; translated and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:177182024-05-17T11:29:50Z2024-05-17T11:29:50Zby Blanc, Georges, 1943-<br/>Call Number ARC 641.5944 BAN<br/>Publication Date 1987<br/>Format: Books<br/>Cuisine of the creative : a cookbook / by James Lambeth and Miles James.ent://SD_ILS/0/SD_ILS:151982024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lambeth, James, 1942-<br/>Call Number 641.5 LAM<br/>Publication Date 1998<br/>Format: Books<br/>The essential Thai cookbook : learn the secrets of an exotic cuisine / Kit Chan.ent://SD_ILS/0/SD_ILS:2702182024-05-17T11:29:50Z2024-05-17T11:29:50Zby Chan, Kit.<br/>Call Number ARC 641.59593 CHA<br/>Publication Date 1998<br/>Format: Books<br/>Cuisine naturelle : the way to better health, longer life and happiness / Anton Mosimann.ent://SD_ILS/0/SD_ILS:288802024-05-17T11:29:50Z2024-05-17T11:29:50Zby Mosimann, Anton.<br/>Call Number ARC 641.5637 MOS<br/>Publication Date 1985<br/>Format: Books<br/>Critter cuisine / photography by Al Clayton ; text and styling by Mary Ann Clayton.ent://SD_ILS/0/SD_ILS:354502024-05-17T11:29:50Z2024-05-17T11:29:50Zby Clayton, Al, 1934-<br/>Call Number 641.50207 CLA<br/>Publication Date 1992<br/>Format: Books<br/>Viennese cuisine : the new approach / Peter Grunauer, Andreas Kisler with Donald Flanell Friedman.ent://SD_ILS/0/SD_ILS:293262024-05-17T11:29:50Z2024-05-17T11:29:50Zby Grunauer, Peter, 1950-<br/>Call Number ARC 641.59436 GRU<br/>Publication Date 1989<br/>Format: Books<br/>The encyclopedia of Cajun & Creole cuisine / John D. Folse ; paintings by George Rodrigue.ent://SD_ILS/0/SD_ILS:2704412024-05-17T11:29:50Z2024-05-17T11:29:50Zby Folse, John D.<br/>Call Number ARC 641.59763 FOL<br/>Publication Date 1983<br/>Format: Books<br/>Castle Cove cuisine : recipes by mothers and friends of the Castle Cove School.ent://SD_ILS/0/SD_ILS:126182024-05-17T11:29:50Z2024-05-17T11:29:50Zby Castle Cove School (N.S.W.)<br/>Call Number ARC COM 641.599441 CAS<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.ent://SD_ILS/0/SD_ILS:159562024-05-17T11:29:50Z2024-05-17T11:29:50Zby Grant, Rosamund.<br/>Call Number 641.596 GRA<br/>Publication Date 1995<br/>Format: Books<br/>The Nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:341252024-05-17T11:29:50Z2024-05-17T11:29:50Zby Conran, Caroline<br/>Call Number 641.5944 NOU<br/>Publication Date 1982<br/>Format: Books<br/>Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.ent://SD_ILS/0/SD_ILS:116232024-05-17T11:29:50Z2024-05-17T11:29:50Zby Domine, Andre.<br/>Call Number 641.302 ORG<br/>Publication Date 1997<br/>Format: Books<br/>A taste of Australia : authentic Australian cuisine / Joy Ross with assistance from Alistair Punshon.ent://SD_ILS/0/SD_ILS:96862024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ross, Joy, 1944-<br/>Call Number 641.5994 ROS<br/>Publication Date 1995<br/>Format: Books<br/>The nouvelle cuisine of Jean and Pierre Troisgros / edited and adapted by Caroline Conran.ent://SD_ILS/0/SD_ILS:1269282024-05-17T11:29:50Z2024-05-17T11:29:50Zby Troisgros, Jean, 1926-1983.<br/>Call Number ARC 641.594452 TRO<br/>Publication Date 1980<br/>Format: Books<br/>The complete wholefood cuisine : 1300 delicious vegetarian recipes from snacks togourmet / Nikki and David Goldbeckent://SD_ILS/0/SD_ILS:32762024-05-17T11:29:50Z2024-05-17T11:29:50Zby Goldbeck, Nikki<br/>Call Number 641.5636 GOL<br/>Publication Date 1984<br/>Format: Books<br/>The nouvelle cuisine of Jean and P. Troisgros / edited by and adapted by C. Conranent://SD_ILS/0/SD_ILS:13052024-05-17T11:29:50Z2024-05-17T11:29:50Zby Troisgros, Jean<br/>Call Number 641.5944 NOU<br/>Publication Date 1980<br/>Format: Books<br/>Keys cuisine : flavors of the Florida Keys / Linda Gassenheimer ; with a foreword by Jacques Pépin.ent://SD_ILS/0/SD_ILS:1288772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gassenheimer, Linda<br/>Call Number 641.5975941 GAS<br/>Publication Date 1991<br/>Format: Books<br/>The flavours of France : fabulous vegetarian cuisine for every occasion / Jean Conil and Fay Franklin.ent://SD_ILS/0/SD_ILS:2755522024-05-17T11:29:50Z2024-05-17T11:29:50Zby Conil, Jean.<br/>Call Number ARC STA 641.5636 CON<br/>Publication Date 1995<br/>Format: Books<br/>Espresso : culture & cuisine / by Karl Petzke and Sara Slavin ; photography, Karl Petzke ; text, Carolyn Miller.ent://SD_ILS/0/SD_ILS:1512752024-05-17T11:29:50Z2024-05-17T11:29:50Zby Petzke, Karl<br/>Call Number ARC 641.6373 PET<br/>Publication Date 1994<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0721/93025397-d.html">http://www.loc.gov/catdir/enhancements/fy0721/93025397-d.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0737/93025397-b.html">http://www.loc.gov/catdir/enhancements/fy0737/93025397-b.html</a><br/>The cuisine of Alain Senderens = La cuisine réussie / adapted for this edition by Caroline Conran.ent://SD_ILS/0/SD_ILS:197972024-05-17T11:29:50Z2024-05-17T11:29:50Zby Senderens, Alain, 1939-<br/>Call Number ARC 641.5944 SEN<br/>Publication Date 1986 1981<br/>Format: Books<br/>Cuisine minceur / Translated and adapted by Caroline Conran; and adapted for Australia by Elise Pascoeent://SD_ILS/0/SD_ILS:12312024-05-17T11:29:50Z2024-05-17T11:29:50Zby Guerard, Michel, 1933-<br/>Call Number 641.5635 GUE<br/>Publication Date 1978<br/>Format: Books<br/>Michel Guérard's Cuisine minceur / by Michel Guérard ; translated by Narcisse Chamberlain with Fanny Brennan.ent://SD_ILS/0/SD_ILS:1497882024-05-17T11:29:50Z2024-05-17T11:29:50Zby Guerard, Michel, 1933-<br/>Call Number ARC 641.5944 GUE<br/>Publication Date 1976<br/>Format: Books<br/>Cuisine and recipes from Provence / Claire Lhermey ; illustrations by Lizzie Napoli ; translation by Julie Rossini.ent://SD_ILS/0/SD_ILS:3067532024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lhermey, Claire, author.<br/>Call Number 641.59449 LHE<br/>Publication Date 1998<br/>Format: Regular print<br/>New California cuisine : great recipes from the Los Angeles times / compiled and edited by Rose Dosti.ent://SD_ILS/0/SD_ILS:1535982024-05-17T11:29:50Z2024-05-17T11:29:50Zby Dosti, Rose<br/>Call Number ARC 641.597949 DOS<br/>Publication Date 1986<br/>Format: Books<br/>21 great chefs of Australia : the coming of age of Australian cuisine / compiled by Sue Jenkins.ent://SD_ILS/0/SD_ILS:291042024-05-17T11:29:50Z2024-05-17T11:29:50Zby Jenkins, Sue<br/>Call Number ARC 641.5994 GRE<br/>Publication Date 1991<br/>Format: Books<br/>Château cuisine / Anne Willan ; photography by Christopher Baker ; in association with Friends of Vieilles Maisons Françaises.ent://SD_ILS/0/SD_ILS:198012024-05-17T11:29:50Z2024-05-17T11:29:50Zby Willan, Anne.<br/>Call Number 641.5944 WIL<br/>Publication Date 1992<br/>Format: Books<br/>Chinese cuisine / edited by Huang Su-Huei; assisted by Lee Mu-Tsun; translated by Nina Simonds.ent://SD_ILS/0/SD_ILS:79482024-05-17T11:29:50Z2024-05-17T11:29:50Zby Huang, Shuhui.<br/>Call Number 641.5951 CHI<br/>Publication Date 1974<br/>Format: Books<br/>The new cuisine / by Paul Bocuse ; translated [from the French] by Colette Rossant and Lorraine Davis.ent://SD_ILS/0/SD_ILS:1210992024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bocuse, Paul, 1926-<br/>Call Number ARC 641.5944 BOC<br/>Publication Date 1978<br/>Format: Books<br/>La Cuisine : the complete book of French cooking / Valerie-Anne Letoile, Monique Maine and Madeleine Peterent://SD_ILS/0/SD_ILS:38152024-05-17T11:29:50Z2024-05-17T11:29:50Zby Letoile, Valerie-Anne<br/>Call Number 641.5944 LET<br/>Publication Date 1985<br/>Format: Books<br/>Le repertoire de la cuisine / L. Saulnier, translated from the original French edition by E. Brunet.ent://SD_ILS/0/SD_ILS:2841922024-05-17T11:29:50Z2024-05-17T11:29:50Zby Saulnier, L. (Louis)<br/>Call Number ARC 641.5944 SAU<br/>Publication Date 1982<br/>Format: Books<br/>Sounds like Greek cuisine to me : legendary Greek recipes with selected music to set the scene.ent://SD_ILS/0/SD_ILS:118362024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number 641.59495 SOU<br/>Publication Date 1998 1997<br/>Format: Books<br/>The nouvelle cuisine cookbook : the complete international guide to the world of nouvelle cuisine / by Armand Aulicino.ent://SD_ILS/0/SD_ILS:297442024-05-17T11:29:50Z2024-05-17T11:29:50Zby Aulicino, Armand.<br/>Call Number ARC 641.5944 AUL<br/>Publication Date 1976<br/>Format: Books<br/>The new Ark cookbook : fresh and simple cuisine from the Pacific Northwest / [Nanci Main and Jimella Lucas].ent://SD_ILS/0/SD_ILS:45942024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lucas, Jimella.<br/>Call Number 641.59795 NEW<br/>Publication Date 1990<br/>Format: Books<br/>Castle Cove cuisine : recipes by mothers and friends of Castle Cove School / edited Gail Leyton...[et al.]ent://SD_ILS/0/SD_ILS:2807152024-05-17T11:29:50Z2024-05-17T11:29:50Zby Leyton, Gail.<br/>Call Number ARC COM 641.50994 CAS<br/>Publication Date 1980<br/>Format: Books<br/>Pol Martin's supreme cuisine / [editor, Angela Rahaniotis ; copy editor, Sylvie Beaudoin ; coordinator, Josée Halna du Fretay].ent://SD_ILS/0/SD_ILS:1290042024-05-17T11:29:50Z2024-05-17T11:29:50Zby Martin, Pol, 1929-<br/>Call Number 641.5 MAR<br/>Publication Date 1993<br/>Format: Books<br/>M.I.A. cuisine : a collection of recipes, both traditional and contemporary, from our local multicultural community.ent://SD_ILS/0/SD_ILS:126202024-05-17T11:29:50Z2024-05-17T11:29:50Zby Griffith Scalabrini Village Ladies Auxiliary (Griffith, N.S.W.)<br/>Call Number ARC 641.59 MIA<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>The cuisine of the rose : classical French cooking from Burgundy and Lyonnais / Mireille Johnston ; illustrations by Milton Glaser.ent://SD_ILS/0/SD_ILS:135112024-05-17T11:29:50Z2024-05-17T11:29:50Zby Johnston, Mireille.<br/>Call Number ARC 641.59444 JOH<br/>Publication Date 1984 1982<br/>Format: Books<br/>The world of vegetarian cuisine. [Volume 1] [digital videorecording] / directed by James McIntosh ; produced by Gold Coast Video.ent://SD_ILS/0/SD_ILS:151232024-05-17T11:29:50Z2024-05-17T11:29:50Zby McIntosh, James.<br/>Call Number DVD 641.5636 WOR<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Other<br/>The Greens cook book : extraordinary vegetarian cuisine from the celebrated restaurant / by Deborah Madison with Edward Espe Brown.ent://SD_ILS/0/SD_ILS:1542312024-05-17T11:29:50Z2024-05-17T11:29:50Zby Madison, Deborah<br/>Call Number ARC 641.5636 MAD<br/>Publication Date 1987<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/random041/86047884.html">http://www.loc.gov/catdir/description/random041/86047884.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/random056/86047884.html">http://www.loc.gov/catdir/bios/random056/86047884.html</a><br/>Culture and cuisine : a journey through the history of food / translated from the French by Helen R. Laneent://SD_ILS/0/SD_ILS:56712024-05-17T11:29:50Z2024-05-17T11:29:50Zby Revel, Jean-Francois<br/>Call Number 641.013 REV<br/>Publication Date 1982<br/>Format: Books<br/>Michel Guérard's Cuisine minceur / translated and edited by Caroline Conran and adapted for Australia by Elise Pascoe.ent://SD_ILS/0/SD_ILS:340882024-05-17T11:29:50Z2024-05-17T11:29:50Zby Guerard, Michel, 1933-<br/>Call Number ARC 641.5638 GUE<br/>Publication Date 1977<br/>Format: Books<br/>New menus from Simca's cuisine / [by] Simone Beck in collaboration with Michael James ; illustrations by Catherine Brandel.ent://SD_ILS/0/SD_ILS:1251822024-05-17T11:29:50Z2024-05-17T11:29:50Zby Beck, Simone, 1904-1991<br/>Call Number ARC 641.5944 BEC<br/>Publication Date 1980 1979<br/>Format: Books<br/>Nuevo Latino : recipes that celebrate the new Latin American cuisine / Douglas Rodriguez, with John Harrisson; photography by Dennis Galante.ent://SD_ILS/0/SD_ILS:94462024-05-17T11:29:50Z2024-05-17T11:29:50Zby Rodriguez, Douglas<br/>Call Number 641.598 ROD<br/>Publication Date 1995<br/>Format: Books<br/>The Chesapeake Bay cookbook : rediscovering the pleasures of a great regional cuisine / by John Shields ; photography by Jed Kirschbaum.ent://SD_ILS/0/SD_ILS:3092212024-05-17T11:29:50Z2024-05-17T11:29:50Zby Shields, John (John Edward)<br/>Call Number ARC 641.59755 SHI<br/>Publication Date 1990<br/>Format: Books<br/>La bonne cuisine : cooking New Orleans style / compiled by The Women of All saints' Episcopal Church, New Orleans, Louisiana.ent://SD_ILS/0/SD_ILS:261402024-05-17T11:29:50Z2024-05-17T11:29:50Zby Episcopal Churchwomen of All Saints, Inc.<br/>Call Number 641.59763 LAB<br/>Publication Date 1981 1980<br/>Format: Books<br/>Cuisine santé : the new cookery for healthy gourmet eating / Christopher Buey and L'École de cuisine française Sabine de Mirbeck.ent://SD_ILS/0/SD_ILS:1248312024-05-17T11:29:50Z2024-05-17T11:29:50Zby Buey, Christophe.<br/>Call Number 641.5944 BUE<br/>Publication Date 1987<br/>Format: Books<br/>Dining with Marcel Proust : a practical guide to French cuisine of the Belle Époque / Shirley King ; foreword by James Beard.ent://SD_ILS/0/SD_ILS:178432024-05-17T11:29:50Z2024-05-17T11:29:50Zby King, Shirley.<br/>Call Number 641.5944 KIN<br/>Publication Date 1979<br/>Format: Books<br/>Culinair vademecum : handboek voor de chef de cuisine, voor de hotelier, voor hotelvakscholen en voor de gastvrouw / door H. Hornstra.ent://SD_ILS/0/SD_ILS:69542024-05-17T11:29:50Z2024-05-17T11:29:50Zby Hornstra, H.<br/>Call Number ARC KLI 641.5 HOR<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>The natural cuisine of Georges Blanc / photography by Christopher Baker ; recipes translated and tested by Tina Ujlaki and Charles Pierce.ent://SD_ILS/0/SD_ILS:178442024-05-17T11:29:50Z2024-05-17T11:29:50Zby Blanc, Georges, 1943-<br/>Call Number 641.5944 BLA<br/>Publication Date 1987<br/>Format: Books<br/>Ma cuisine / Auguste Escoffier ; translated from the French by Vyvyan Holland ; edited by Marion Howells ; foreword by André L. Simon.ent://SD_ILS/0/SD_ILS:322212024-05-17T11:29:50Z2024-05-17T11:29:50Zby Escoffier, A. (Auguste), 1846-1935.<br/>Call Number ARC 641.5944 ESC<br/>Publication Date 1991<br/>Format: Books<br/>Ken Hom's East meets West cuisine / Ken Hom ; photograpy by Victor Budnik ; wine notes by Ron Batori and Darrell Corti.ent://SD_ILS/0/SD_ILS:1211732024-05-17T11:29:50Z2024-05-17T11:29:50Zby Hom, Ken.<br/>Call Number ARC 641.5951 HOM<br/>Publication Date 1987<br/>Format: Books<br/>The Grand Masters of French Cuisine : five centuries of great cooking / Recipes selected and adapted by C. Vence and R.Courtineent://SD_ILS/0/SD_ILS:62472024-05-17T11:29:50Z2024-05-17T11:29:50Zby Vence, Celine<br/>Call Number 641.5944 VEN<br/>Publication Date 1978<br/>Format: Books<br/>Belle cuisine : the international encyclopedia of new cuisine / by Hilary Walden ; dishes prepared by Jean-Louis Pollet ; photography by David Burch.ent://SD_ILS/0/SD_ILS:3067242024-05-17T11:29:50Z2024-05-17T11:29:50Zby Walden, Hilary.<br/>Call Number ARC 641.5 WAL<br/>Publication Date 1986<br/>Format: Books<br/>Cuisine of France: preface by Roland Magne, with 300 recipes illustrated in color / Danielle Ancelet ; [translated from the French by Adele Dejey].ent://SD_ILS/0/SD_ILS:293532024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ancelet, Danielle<br/>Call Number ARC 641.5944 ANC<br/>Publication Date 1981<br/>Format: Books<br/>Latin ladles : fabulous soups & stews from the king of nuevo latino cuisine / Douglas Rodriguez ; introduction by Maricel Presilla ; photography by Dennis Galante.ent://SD_ILS/0/SD_ILS:121782024-05-17T11:29:50Z2024-05-17T11:29:50Zby Rodriguez, Douglas.<br/>Call Number 641.813 ROD<br/>Publication Date 1997<br/>Format: Books<br/>Cooking for the elderly : a guide to good nutrition and cuisine in nursing homes, hospitals and hostels / A. Stewart and H Mitchellent://SD_ILS/0/SD_ILS:50682024-05-17T11:29:50Z2024-05-17T11:29:50Zby Stewart, Alan<br/>Call Number 641.5627 STE<br/>Publication Date 1984<br/>Format: Books<br/>Dumas on food : selections from Le grand dictionnaire de cuisine / by Alexandre Dumas ; translated by Alan and Jane Davidson ; introduced by Alan Davidson.ent://SD_ILS/0/SD_ILS:98252024-05-17T11:29:50Z2024-05-17T11:29:50Zby Dumas, Alexandre, 1802-1870.<br/>Call Number 641.03 DUM<br/>Publication Date 1978<br/>Format: Books<br/>The Upstart cuisine : proceedings of the first symposium of Australian Gastronomy [held at] Carclew, Adelaide, March 12 and 13, 1984 / edited by Barbara Santichent://SD_ILS/0/SD_ILS:50662024-05-17T11:29:50Z2024-05-17T11:29:50Zby Santich, Barbara<br/>Call Number 641.0130994 UPS<br/>Publication Date 1984<br/>Format: Books<br/>The food and cooking of China : an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan / Francine Halvorsen.ent://SD_ILS/0/SD_ILS:93402024-05-17T11:29:50Z2024-05-17T11:29:50Zby Halvorsen, Francine<br/>Call Number 641.5951 HAL<br/>Publication Date 1996<br/>Format: Books<br/>Enlightened cuisine : a master chef's step-by-step guide to contemporary French cooking / René Verdon ; with Rachel H. Norman ; illustrations by Jacqueline Mallorca.ent://SD_ILS/0/SD_ILS:2739772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Verdon, René, 1924-<br/>Call Number ARC STA 641.5944 VER<br/>Publication Date 1985<br/>Format: Books<br/>Anton Edelmann creative cuisine : chef's secrets from the Savoy / foreword by Len Deighton ; text in association with Norma MacMillan ; photographs by Gus Filgate.ent://SD_ILS/0/SD_ILS:1211002024-05-17T11:29:50Z2024-05-17T11:29:50Zby Edelmann, Anton, 1952-<br/>Call Number ARC 641.59 EDE<br/>Publication Date 1993<br/>Format: Books<br/>Simca's cuisine / Simone Beck, in collaboration with Patricia Simon ; ill. by John Wallner, many based on sketches done in France by Michel Beck.ent://SD_ILS/0/SD_ILS:2127922024-05-17T11:29:50Z2024-05-17T11:29:50Zby Beck, Simone, 1904-1991<br/>Call Number ARC STA 641.5944 BEC<br/>Publication Date 1976 1972<br/>Format: Books<br/>The heart of zen cuisine : a 600-year tradition of vegetarian cooking / Soei Yoneda, with Koei Hoshino and Kim Schuefftan ; introduction by Robert Farrar Caponent://SD_ILS/0/SD_ILS:44962024-05-17T11:29:50Z2024-05-17T11:29:50Zby Yoneda , Soei<br/>Call Number 641.5636 YON<br/>Publication Date 1987<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:1211532024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number ARC COM 641.599457 COL<br/>Publication Date 1992<br/>Format: Books<br/>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].ent://SD_ILS/0/SD_ILS:1499812024-05-17T11:29:50Z2024-05-17T11:29:50Zby Guerard, Michel, 1933-<br/>Call Number ARC 641.5944 MIC<br/>Publication Date 1978<br/>Format: Books<br/>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 Whitemanent://SD_ILS/0/SD_ILS:14772024-05-17T11:29:50Z2024-05-17T11:29:50Zby Roux, Albert, 1935-<br/>Call Number 641.5944 ROU<br/>Publication Date 1983<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:121302024-05-17T11:29:50Z2024-05-17T11:29:50Zby Foo, Susanna.<br/>Call Number 641.5951 FOO<br/>Publication Date 1995<br/>Format: Books<br/>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 Wheelerent://SD_ILS/0/SD_ILS:90162024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number 641.5 CUT<br/>Publication Date 1993<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:2127892024-05-17T11:29:50Z2024-05-17T11:29:50Zby Deighton, Len, 1929-<br/>Call Number ARC STA 641.5944 DEI<br/>Publication Date 1979<br/>Format: Books<br/>Margaret Fulton's Book of wholefood cooking.ent://SD_ILS/0/SD_ILS:3123522024-05-17T11:29:50Z2024-05-17T11:29:50Zby Fulton, Margaret.<br/>Call Number ARC 641.5637 FUL<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Books<br/>The art of Indian vegetarian cookingent://SD_ILS/0/SD_ILS:9902024-05-17T11:29:50Z2024-05-17T11:29:50Zby Devi, Yamuna<br/>Call Number 641.5954 DEV<br/>Publication Date 1987<br/>Format: Books<br/>Iran [digital videorecording]ent://SD_ILS/0/SD_ILS:167172024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ou, Serge.<br/>Call Number DVD 641.5955 IRA<br/>Publication Date 1998<br/>Summary The program explores spicy and aromatic dishes of Iranian cuisine.<br/>Format: Other<br/>Japan [digital videorecording]ent://SD_ILS/0/SD_ILS:167152024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ou, Serge.<br/>Call Number DVD 641.5952 JAP<br/>Publication Date 1998<br/>Summary In this program we explore the Japanese cuisine, introduced by a Japanese family in Australia.<br/>Format: Other<br/>Vietnam / Thai Dang Cao.ent://SD_ILS/0/SD_ILS:1500122024-05-17T11:29:50Z2024-05-17T11:29:50Zby Thai, Dang Cao<br/>Call Number ARC 641.59597 THA<br/>Publication Date 1987<br/>Summary Culture & cuisine - Regions & their differences - How food is served & eaten - Cooking equipment - Special ingredients - Menus.<br/>Format: Books<br/>Food and beverage service manual / Matt A. Casado.ent://SD_ILS/0/SD_ILS:19482024-05-17T11:29:50Z2024-05-17T11:29:50Zby Casado, Matt A., 1937-<br/>Call Number 642.6 CAS<br/>Publication Date 1994<br/>Format: Books<br/>Lebanese cookbook / [by] Dawn, Elaine and Selwa Anthony.ent://SD_ILS/0/SD_ILS:2116132024-05-17T11:29:50Z2024-05-17T11:29:50Zby Anthony, Dawn.<br/>Call Number 641.595692 ANT<br/>Publication Date 1978<br/>Summary Guide to Lebanese cuisine - Mazza - Savoury pastries - Soups - Fish - Meat - Poultry - Kibbi - Lenten dishes - Stuffed vegetables - Eggs - Pickles - Sweets.<br/>Format: Books<br/>Austria [videorecording].ent://SD_ILS/0/SD_ILS:249502024-05-17T11:29:50Z2024-05-17T11:29:50ZCall Number DVD 641.59436 AUS<br/>Publication Date 1998<br/>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.<br/>Format: Other<br/>India [digital videorecording]ent://SD_ILS/0/SD_ILS:167202024-05-17T11:29:50Z2024-05-17T11:29:50Zby Ou, Serge.<br/>Call Number DVD 641.5954 IND<br/>Publication Date 1998<br/>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.<br/>Format: Other<br/>The psychology of eating and drinking : an introduction / A. W. Logueent://SD_ILS/0/SD_ILS:32062024-05-17T11:29:50Z2024-05-17T11:29:50Zby Logue, A. W. (Alexandra W.)<br/>Call Number 613.2019 LOG<br/>Publication Date 1991<br/>Format: Books<br/>The new catering repertoire : Volume 1 Aide-memoire du chef / by H.L. Cracknell and G. Nobisent://SD_ILS/0/SD_ILS:13392024-05-17T11:29:50Z2024-05-17T11:29:50Zby Cracknell, H. L. (Harry Louis), 1916-<br/>Call Number 641.5 CRA<br/>Publication Date 1989<br/>Format: Books<br/>Tasting food, tasting freedom : excursions into eating, culture, and the past / Sidney W. Mintz.ent://SD_ILS/0/SD_ILS:1578522024-05-17T11:29:50Z2024-05-17T11:29:50Zby Mintz, Sidney Wilfred, 1922-, author.<br/>Call Number 394.1 MIN<br/>Publication Date 1996<br/>Summary Seven essays on the history of food in culture from American anthropologist.<br/>Format: Books<br/>Asian fusion / [recipes, Wini Brugger; photography, Simon Wheeler; foreword by Ken Hom].ent://SD_ILS/0/SD_ILS:1529092024-05-17T11:29:50Z2024-05-17T11:29:50Zby Brugger, Winfried.<br/>Call Number 641.595 BRU<br/>Publication Date 1997<br/>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.<br/>Format: Books<br/>Culture and customs of Taiwan / Gary Marvin Davison and Barbara E. Reed.ent://SD_ILS/0/SD_ILS:2210222024-05-17T11:29:50Z2024-05-17T11:29:50Zby Davison, Gary Marvin, 1951-<br/>Call Number 951.249 21<br/>Publication Date 1998<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=182304">Click here to view</a><br/>May I take your order? : American menu design, 1920-1960 / Jim Heimann.ent://SD_ILS/0/SD_ILS:125542024-05-17T11:29:50Z2024-05-17T11:29:50Zby Heimann, Jim, 1948-<br/>Call Number 642.5 HEI<br/>Publication Date 1998<br/>Format: Books<br/>Culture and customs of Taiwan / Gary Marvin Davison and Barbara E. Reed.ent://SD_ILS/0/SD_ILS:257982024-05-17T11:29:50Z2024-05-17T11:29:50Zby Davison, Gary Marvin, 1951-<br/>Call Number 951.249 DAV<br/>Publication Date 1998<br/>Summary Taiwanese society is in the midst of an immense, exciting effort to define itself, seeking to erect a contemporary identity upon the foundation of a highly distinctive history. This book provides a thorough overview of Taiwanese cultural life.<br/>Format: Books<br/>Classic Thai : subtle and aromatic recipes from the East / Kit Chan.ent://SD_ILS/0/SD_ILS:347332024-05-17T11:29:50Z2024-05-17T11:29:50Zby Chan, Kit.<br/>Call Number 641.59593 CHA<br/>Publication Date 1998<br/>Summary "There are 40 tempting dishes to try, from a selection of popular appetizers such as Spring Rolls and Steamed Seafood Packets. There are delicate, aromatic soups, including Hot and Sour Prawn Soup, and a selection of salads and vegetables, such as Mixed Vegetables in Coconut Milk. For a main course, try Fragrant Thai Meatballs or Stir-fried Beef in Oyster Sauce, or one of a selection of curries. Rice and noodles are a feature of Thai cuisine, and included here are Fried Jasmine Rice and one of the national dishes of Thailand, Phat Thai. For dessert, choose from several delicious treats, such as Fried Bananas or Mango with Sticky Rice."--BOOK JACKET.<br/>Format: Books<br/>Cuisinier-Restauratuer / par Annie Lorenzo.ent://SD_ILS/0/SD_ILS:115592024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lorenzo, Annie.<br/>Call Number 647.95023 LOR<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>Kitchens : the culture of restaurant work / Gary Alan Fine.ent://SD_ILS/0/SD_ILS:228962024-05-17T11:29:50Z2024-05-17T11:29:50Zby Fine, Gary Alan.<br/>Call Number 641.572 FIN<br/>Publication Date 1996<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/ucal041/94049673.html">http://www.loc.gov/catdir/description/ucal041/94049673.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/ucal051/94049673.html">http://www.loc.gov/catdir/bios/ucal051/94049673.html</a><br/>The balsamic vinegar cookbook / by Meesha Halm ; photography by Noel Barnhurst.ent://SD_ILS/0/SD_ILS:1511662024-05-17T11:29:50Z2024-05-17T11:29:50Zby Halm, Meesha<br/>Call Number ARC 641.62 HAL<br/>Publication Date 1996<br/>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.<br/>Format: Books<br/>Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0913/96005389-b.html">http://www.loc.gov/catdir/enhancements/fy0913/96005389-b.html</a><br/>Chinese gastronomy = [zhi wei] / by Hsiang Ju Lin and Tsuifeng Lin ; with an introdroduction by Lin Yutang.ent://SD_ILS/0/SD_ILS:1534502024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lin, Hsiang-ju, 1931-<br/>Call Number ARC 641.5951 LIN<br/>Publication Date 1996 1969<br/>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.<br/>Format: Books<br/>La grande cuicina dimagrante / Michel Guerard.ent://SD_ILS/0/SD_ILS:177942024-05-17T11:29:50Z2024-05-17T11:29:50Zby Guerard, Michel, 1933-<br/>Call Number ARC 641.5635 GUE<br/>Publication Date 1977<br/>Format: Books<br/>Curry in a hurry : 150 fast feasts from 5 Asian cuisines / Jacki Passmore.ent://SD_ILS/0/SD_ILS:1248732024-05-17T11:29:50Z2024-05-17T11:29:50Zby Passmore, Jacki.<br/>Call Number 641.6384 PAS<br/>Publication Date 1998<br/>Format: Books<br/>The cuisines of Asia : nine great oriental cuisines by technique / by Jennifer Brennan.ent://SD_ILS/0/SD_ILS:1581642024-05-17T11:29:50Z2024-05-17T11:29:50Zby Brennan, Jennifer, 1935-<br/>Call Number 641.595 BRE<br/>Publication Date 1984<br/>Format: Books<br/>The Indian kitchen / Monisha Bharadwaj.ent://SD_ILS/0/SD_ILS:1287802024-05-17T11:29:50Z2024-05-17T11:29:50Zby Bharadwaj, Monisha, author.<br/>Call Number 641.5954 BHA<br/>Publication Date 2012 1996<br/>Summary A feast for the eyes as well as the mind, this is a comprehensive encyclopedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes. Every ingredient is a vivid insight into India's great and colourful traditions, from the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South. Including tips on how to balance hot, sweet and sour flavours, how to cook spices so that they achieve their full-bodied, almost nutty-tasting flavour and explanations for why it is so essential to brown onions to a deep russet colour, The Indian Kitchen will bring rich and heady flavours into the heart of every home.<br/>Format: Books<br/>Cocina de la familia : more than 200 authentic recipes from Mexican-American home kitchens / Marilyn Tausend with Miguel Ravago.ent://SD_ILS/0/SD_ILS:1284152024-05-17T11:29:50Z2024-05-17T11:29:50Zby Tausend, Marilyn.<br/>Call Number ARC 641.5972 TAU<br/>Publication Date 1997<br/>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.<br/>Format: Books<br/>The great book of couscous : classic cuisines of Morocco, Algeria and Tunisia / Copeland Marks.ent://SD_ILS/0/SD_ILS:347962024-05-17T11:29:50Z2024-05-17T11:29:50Zby Marks, Copeland<br/>Call Number 641.5961 MAR<br/>Publication Date 1997 1994<br/>Format: Books<br/>Food preferences and taste : continuity and change / edited by Helen Macbeth.ent://SD_ILS/0/SD_ILS:230512024-05-17T11:29:50Z2024-05-17T11:29:50Zby Macbeth, Helen M.<br/>Call Number 613.2019 FOO<br/>Publication Date 1997<br/>Format: Books<br/>The vegetarian table. Mexico / by Victoria Wise ; photography by Deborah Jones ; food styling by Sandra Cook.ent://SD_ILS/0/SD_ILS:1526982024-05-17T11:29:50Z2024-05-17T11:29:50Zby Wise, Victoria.<br/>Call Number ARC 641.5636 WIS<br/>Publication Date 1995<br/>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.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0721/94013125-d.html">http://www.loc.gov/catdir/enhancements/fy0721/94013125-d.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0737/94013125-b.html">http://www.loc.gov/catdir/enhancements/fy0737/94013125-b.html</a><br/>All manners of food : eating and taste in England and France from the Middle Ages to the present / Stephen Mennell.ent://SD_ILS/0/SD_ILS:230492024-05-17T11:29:50Z2024-05-17T11:29:50Zby Mennell, Stephen.<br/>Call Number 641.594 MEN<br/>Publication Date 1996<br/>Summary So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.<br/>Format: Books<br/>Taste of China. Part 2, Food for body and spirit / a film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.ent://SD_ILS/0/SD_ILS:2728642024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lerner, Michael, 1951- director.<br/>Call Number XX(272864.1)<br/>Publication Date 1984<br/>Summary The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;3180347">Click here to view video</a><br/>Cuisines of Southeast Asia : a culinary journey through Thailand, Myanmar, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines. / by Gwenda L.Hymanent://SD_ILS/0/SD_ILS:19852024-05-17T11:29:50Z2024-05-17T11:29:50Zby Hyman, Gwenda L., 1934-<br/>Call Number 641.5959 HYM<br/>Publication Date 1993<br/>Format: Books<br/>Cuisines of Southeast Asia : a culinary journey through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines / Gwenda L. Hyman.ent://SD_ILS/0/SD_ILS:1223072024-05-17T11:29:50Z2024-05-17T11:29:50Zby Hyman, Gwenda L., 1934-<br/>Call Number 641.5959 HYM<br/>Publication Date 1993<br/>Summary In Cuisines of Southeast Asia, noted food expert Gwenda L. Hyman introduces cooks and gourmands to some of the most creative and healthful cooking in the world: the cuisines of Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia and the Philippines. With a healthy foundation of rice, noodles, and a minimum of meat cooked with little oil in a wok, these cuisines eschew butter, cream, and egg yolks to infuse their dishes with the exotic flavors of ginger, chilies, tamarind, lemon grass, and much more. By including information on food preparation, seasoning pastes, and local ingredients as well as the history of the dishes within each culture, Cuisines of Southeast Asia explores not only the richness and variety of these foods, but also the fascinating qualities that make them both unique and healthy. Cuisines of Southeast Asia includes recipes for the most representative dishes of each country, shows how history, geography, and religion shaped the culinary arts in each country and describes the nuances and subtle seasonings that give the cooking of each nation its own special character.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0706/93001970-d.html">http://www.loc.gov/catdir/enhancements/fy0706/93001970-d.html</a>
Table of Contents <a href="http://www.loc.gov/catdir/toc/onix02/93001970.html">http://www.loc.gov/catdir/toc/onix02/93001970.html</a><br/>North African cookery / Arto der Haroutunian.ent://SD_ILS/0/SD_ILS:346682024-05-17T11:29:50Z2024-05-17T11:29:50Zby Der Haroutunian, Arto, 1940-1987<br/>Call Number 641.5961 DER<br/>Publication Date 2012 1985<br/>Summary Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.<br/>Format: Books<br/>The international dictionary of food & nutrition / Kenneth N. Anderson and Lois E. Anderson.ent://SD_ILS/0/SD_ILS:1223472024-05-17T11:29:50Z2024-05-17T11:29:50Zby Anderson, Kenneth, 1921-<br/>Call Number 641.03 AND<br/>Publication Date 1993<br/>Summary A London chef has overnight access to Louisiana crayfish. A Nebraska housewife finds the complex spices key to a proper Indian curry in her area supermarket. Big Macs are all the rage in Moscow. In the 1990s, the hallmarks of the Global Village - advances in telecommunications and transportation - have made food, dining, and cooking truly international. And The International Dictionary of Food and Nutrition is an invaluable handbook for anyone intent on keeping up with the latest in the language of good cooking and eating. This culinary and nutrition dictionary presents a wide range of definitions and descriptions, including terms found on menus, in cookbooks and periodicals, as well as words and terms used in food production, processing, and preparation. In more than 7,600 entries, The International Dictionary of Food and Nutrition translates into layman's English the common and esoteric terms used to identify food ingredients, entrees, and supplementary items. It also identifies the ethnic or cultural origin of the terms used in the production, processing and preparation of food items in a professional lexicographic manner. From traditional entries on classic ingredients and entrees to the words and phrases that reflect a growing worldwide interest in ethnic dining, the Dictionary is accurate, authoritative, comprehensive, and current in its coverage of the language of food. For professional chefs, amateur cooks, dietitians, home economists, gourmet diners, and foodservice professionals, The International Dictionary of Food and Nutrition is an essential guide for anyone intent on absorbing the abundance of information available on international cuisine today.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix02/92038971.html">http://www.loc.gov/catdir/toc/onix02/92038971.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley037/92038971.html">http://www.loc.gov/catdir/description/wiley037/92038971.html</a><br/>Taste of China. Part 1, Masters of the Wok / film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.ent://SD_ILS/0/SD_ILS:2728652024-05-17T11:29:50Z2024-05-17T11:29:50Zby Lerner, Michael, 1951- director.<br/>Call Number XX(272865.1)<br/>Publication Date 1984<br/>Summary Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;3180349">Click here to view video</a><br/>Wellington Symposium of Gastronomy, 11th Symposium of Australian Gastronomy in holiday mood, Wellington, 16-18 March, 2001, Cusine Centre, Moore Wilson.ent://SD_ILS/0/SD_ILS:244102024-05-17T11:29:50Z2024-05-17T11:29:50Zby Symposium of Australian Gastronomy (11th : 2001 : Wellington)<br/>Call Number 641.0130994 SYM<br/>Publication Date 2001 1996<br/>Format: Books<br/>The regional cuisines of Greece / by The Recipe Club of St. Paul's Greek Orthodox Church ; wash drawings by Earl Thollander.ent://SD_ILS/0/SD_ILS:1251802024-05-17T11:29:50Z2024-05-17T11:29:50Zby St. Paul's Greek Orthodox Church (Hempstead, N.Y.). Recipe Club.<br/>Call Number 641.59495 SAI<br/>Publication Date 1981<br/>Format: Books<br/>Fast feasts : recipes with maximum impact in minimum time for easy entertaining from the Maitre Chef des Cuisines at The Savoy / Anton Edelmann ; text in association with Jane Suthering.ent://SD_ILS/0/SD_ILS:1289462024-05-17T11:29:50Z2024-05-17T11:29:50Zby Edelmann, Anton, 1952-<br/>Call Number 641.555 EDE<br/>Publication Date 1995<br/>Format: Books<br/>The professional garde manger : a guide to the art of the buffet / David Paul Larousse.ent://SD_ILS/0/SD_ILS:1510662024-05-17T11:29:50Z2024-05-17T11:29:50Zby Larousse, David Paul, 1949-<br/>Call Number ARC 641.79 LAR<br/>Publication Date 1996<br/>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.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix04/95041073.html">http://www.loc.gov/catdir/toc/onix04/95041073.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley033/95041073.html">http://www.loc.gov/catdir/description/wiley033/95041073.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley042/95041073.html">http://www.loc.gov/catdir/bios/wiley042/95041073.html</a><br/>1,000 vegetarian recipes / Carol Gelles.ent://SD_ILS/0/SD_ILS:1290422024-05-17T11:29:50Z2024-05-17T11:29:50Zby Gelles, Carol.<br/>Call Number ARC 641.5636 GEL<br/>Publication Date 1996<br/>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.<br/>Format: Books<br/>Cruising the performative : interventions into the representation of ethnicity, nationality, and sexuality / edited by Sue-Ellen Case, Philip Brett, and Susan Leigh Foster.ent://SD_ILS/0/SD_ILS:2150852024-05-17T11:29:50Z2024-05-17T11:29:50Zby Case, Sue-Ellen.<br/>Call Number 305.90664 20<br/>Publication Date 1995<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=1013">Click here to view</a><br/>A taste of Cuba : recipes from the Cuban-American community / Linette Creen.ent://SD_ILS/0/SD_ILS:2117132024-05-17T11:29:50Z2024-05-17T11:29:50Zby Creen, Linette.<br/>Call Number 641.597291 CRE<br/>Publication Date 1994<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy1207/93048094-t.html">http://www.loc.gov/catdir/enhancements/fy1207/93048094-t.html</a><br/>