Search Results for Cuisine - Narrowed by: Cookery.

Extreme cuisine / Jerry Hopkins.

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by Hopkins, Jerry.
Call Number 641.013 HOP
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

Sweet cuisine / Frédéric Bau ... [et al.].

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by Bau, Frédéric.
Call Number 641.86 BAU
Publication Date 2006
Format: Books

Cuisine du Moi : The Heart of My Passion.

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by Canardeaux, Gavin.
Call Number 641.5
Publication Date 2008
Summary True stories and original recipes from the world's most authentic chef.
Format: Electronic Resources
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Cooking with Giovanni Caboto [electronic resource] : Regional Italian Cuisine

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by Windsor, The Caboto Club of.
Call Number TX723
Publication Date 2012
Summary With 200 recipes from Italy's 20 regions, Cooking with Giovanni Caboto will help you master the art of Italian cuisine.
Format: Electronic Resources
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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

Cuisine of the creative : a cookbook / by James Lambeth and Miles James.

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by Lambeth, James, 1942-
Call Number 641.5 LAM
Publication Date 1998
Format: Books

In Cod We Trust [electronic resource] : From Sea to Shore, the Celebrated Cuisine of Coastal Massachusetts

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by Atwood, Heather.
Call Number 641.5974
Publication Date 2015
Summary When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home. Cultures--including, Sicilian, Portuguese, Finnish, and Irish--that fished and worked the granite quarries there a century ago were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. In Cod We Trust features over 175 recipes that celebrate the area's unique p
Format: Electronic Resources
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Food path : cuisine along the Grand Trunk road, from Kabul to Kolkata / Pushpesh Pant with Huma Mohsin.

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by Pant, Pushpesh, 1946-
Call Number 641.5954 PAN
Publication Date 2005
Summary "Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive treats range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial dastarkhans of Delhi and Agra; from the succulent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed the GT Road is the best introduction to the fulsome flavors of India."--Inside flap.
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

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

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.

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

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by Zobel, Myron.
Call Number ARC KLI 641.59 ZOB
Publication Date 1962
Format: Books

New World Provence [electronic resource] : Modern French Cooking for Friends and Family

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by Quaglia, Alessandra.
Call Number 641.5944
Publication Date 2007
Summary Fabulous, family-friendly French cuisine for cooks on this side of the Atlantic.
Format: Electronic Resources
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Great, grand & famous chefs and their signature dishes / text by David Glynn.

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by Glynn, David, 1916-
Call Number 641.50922 GLY
Publication Date 2009
Summary A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as 'the king of chefs and the chef of kings') to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda. The included recipes - one for each chef - enable the reader to get a taste of the signature dishes of the world's greatest chefs. This book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century.
Format: Books

Shojin Ryori [electronic resource] : A Japanese Vegetarian Cookbook

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by Chu, Danny.
Call Number 641.56360952
Publication Date 2014
Summary Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.
Format: Electronic Resources
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A New Approach to Indonesian Cooking [electronic resource].

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by Von Holzen, Heins.
Call Number 641.59598
Publication Date 2014
Summary The appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalisingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These me
Format: Electronic Resources
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Cooking Classics Korea [electronic resource] : Step-by-step cookbook

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by Nam Won, Chun.
Call Number 641.59519
Publication Date 2010
Summary Cooking instructor Won Chun Nam presents 42 authentic recipes that capture the essence and flavours of Korean cuisine in Cooking Classics: Korea. Using simple, concise step-by-step methodology, Chun Nam shows how Korean food can be prepared quickly and easily with fresh, healthy and readily available ingredients even while retaining the intricacies and characteristics of each dish. Learn to prepare different types of kimchi such as Whole Cabbage Kimchi and Cucumber Kimchi, mouth-watering side dishes and appetisers such as Spring Onion Pancake , Seasoned Spinach and Top Shell Salad, well-loved
Format: Electronic Resources
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Everyday Lebanese Cooking [electronic resource].

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by Hamadeh, Mona.
Call Number EBL1205090
Publication Date 2013
Summary Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and
Format: Electronic Resources
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Traditional Irish cooking [electronic resource] : The Fare of Old Ireland and Its History

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by Gravette, Andy.
Call Number 641.59415
Publication Date 2008
Summary In Irish folk legend, the hero, mystic and warrior-king, Fionn MacCumhaill acquired his great knowledge by tasting a sacred salmon from the Boyne River. Similarly, it is hoped that ""Traditional Irish Cooking"" will inspire a tantalizing taste for both Ireland and its celebrated cuisine. ""Traditional Irish Cooking"" is not just an ordinary book of recipes, but also gives an insight into the Irish way of life. Containing around 100 recipes and 21 sauce recipes, it includes both traditional and classic dishes, as well as several ''nouvelle Irish cuisine'' recipes, endeavoring to combine the bes
Format: Electronic Resources
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Artisanal cooking : a chef shares his passion for handcrafting great meals at home / by Terrance Brennan and Andrew Friedman.

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by Brennan, Terrance.
Call Number 641.5 BRE
Publication Date 2005
Summary "Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home." "Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip056/2005000716.html

Florence Tan's Best Nyonya Recipes [electronic resource].

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by Tan, Florence.
Call Number 641.5951
Publication Date 2012
Summary Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a bre
Format: Electronic Resources
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Step by Step Cooking Chinese [electronic resource] : Delightful Ideas for Everyday Meals

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by MCIA.
Call Number 641.5951
Publication Date 2011
Summary Step-by-Step Cooking: Chinese will guide novice cooks through the necessary techniques for preparing Chinese dishes and provide more experienced cooks with fresh ideas for Chinese cooking. This collection of recipes features a wide range of Chinese dishes that are easy to prepare with readily available ingredients. For all those who love Chinese cuisine, this is the book that demystifies Chinese cooking and makes it both simple and enjoyable. The book showcases recipes ranging from soups, seafood, meat & poultry, vegetables, rice & noodles to sweets.
Format: Electronic Resources
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Step by Step Cooking Japanese [electronic resource] : Delightful Ideas for Everyday Meals

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by Ishida, Keiko.
Call Number 641.5952
Publication Date 2011
Summary Step-by-Step Cooking: Japanese introduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts.This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples are Short-neck Clam Clear Soup to Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and S
Format: Electronic Resources
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Das Cookbook [electronic resource] : German Cooking . . . California Style

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by Rockenwagner, Hans.
Call Number 641.5943
Publication Date 2015
Summary Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who h
Format: Electronic Resources
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Cabin Cooking [electronic resource] : Rustic Cast Iron and Dutch Oven Recipes

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by Sloan, Colleen.
Call Number 641.5973
Publication Date 2012
Summary <DIV>Grab your skillet and fire up the coals ! Next time you need to feed hungry campers, give some of this classic cabin cuisine a try. Cream Soda Biscuits, Hootenanny Pancakes, Calico Beans, You Wish It Were Chicken Legs, and Cowgirl Apple-Pie Cake are just a sampling of the lip-smacking cast-iron and Dutch oven dishes you'll enjoy.</div>
Format: Electronic Resources
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Diabetes Cookbook For Dummies [electronic resource].

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by Rubin, Alan L.
Call Number 641.56314
Publication Date 2014
Summary Discover how to eat a well-balanced diabetic diet Diabetes Cookbook For Dummies gives you everything you need to create healthy and diabetic-friendly meals. In this revised and updated edition, you'll discover how easy it is to manage diabetes through diet. With tons of new recipes-many of them vegetarian-and the latest information on diabetes testing, monitoring, and maintenance, this book will help guide you down a path to a healthier you. With an anticipated price tag close to 3.4 billion annually by the year 2020, diabetes is one of the costliest health hazards in the U.S. If you're one of
Format: Electronic Resources
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