Search Results for Cuisine - Narrowed by: Cookbooks

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

2024-05-18T07:22:12Z

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

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

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

At the Table : Food and Family around the World.

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by Albala, Ken, 1964-
Call Number 394.12 23
Publication Date 2016 30
Summary This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1198587

The Indian kitchen / Monisha Bharadwaj.

2024-05-18T07:22:12Z

by Bharadwaj, Monisha, author.
Call Number 641.5954 BHA
Publication Date 2012 1996
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.
Format: Books

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

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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

Food and foodways in Asia : resource, tradition and cooking / edited by Sidney CH Cheung and Tan Chee-Beng.

2024-05-18T07:22:12Z

by Cheung, Sidney C. H.
Call Number 394.12095 FOO
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip075/2006039711.html