Search Results for Delicious - Narrowed by: On-line Videos

Delicious-quick-easy Riceland Rice recipes.

2024-05-11T14:54:42Z

Call Number XX(272802.1)
Publication Date 1952
Summary This cookbook, by the Arkansas Rice Growers Cooperative Association, features a variety of rice recipes.
Format: Electronic Resources
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Delicious Dina-Mite recipes : keep regular, keep healthy.

2024-05-11T14:54:42Z

Call Number XX(272810.1)
Publication Date 1999 1998 1997 1996 1995
Summary Pamphlet of recipes using Dina-Mite cooked cereal produced by the Dina-Mite Food Company of California.
Format: Electronic Resources
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100 delicious walnut recipes / California Walnut Growers Association.

2024-05-11T14:54:42Z

Call Number XX(272824.1)
Publication Date 1999 1998 1997 1996 1995
Summary Pamphlet featuring 100 walnut recipes.
Format: Electronic Resources
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26 delicious new recipes.. : featuring healthful Quaker Oats / [Mary Alden].

2024-05-11T14:54:42Z

by Alden, Mary, author.
Call Number XX(272801.1)
Publication Date 1999 1998 1997 1996 1995
Summary This pamphlet, by Quaker Oats, contains a collection of Mary Alden's favorite recipes using Quaker Oats.
Format: Electronic Resources
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18 delicious sugar saving dessert recipes made with Nestlé's semi-sweet chocolate.

2024-05-11T14:54:42Z

Call Number XX(272849.1)
Publication Date 1942
Summary Advertising pamphlet for Nestle's chocolate - includes recipes.
Format: Electronic Resources
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Dr. Price's excellent recipes for delicious desserts / by the Price Flavoring Extract Co.

2024-05-11T14:54:42Z

Call Number XX(272748.1)
Publication Date 1999 1998 1997 1996 1995
Summary This pamphlet, by the Price Flavoring Extract Co., features recipes for a variety of desserts made with flavoring extracts.
Format: Electronic Resources
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Betty Crocker's 101 delicious Bisquick creations : as made and served by well-known gracious hostesses ; famous chefs ; distinguished epicures and smart luminaries of movieland.

2024-05-11T14:54:42Z

by Crocker, Betty.
Call Number XX(272772.1)
Publication Date 1933
Summary Advertising pamphlet for Bisquick - includes recipes.
Format: Electronic Resources
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Religion in Contemporary Society : New Religious Movements [electronic resource]

2024-05-11T14:54:42Z

by ClickView (Firm)
Call Number XX(302809.1)
Summary New religious movements are constantly coming into being. This programme explores how and why new religious movements begin, with a particular focus on the Unification Church.
Format: Other
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Amazing Eggs [electronic resource]

2024-05-11T14:54:42Z

by ClickView (Firm)
Call Number XX(302939.1)
Summary Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more.
Format: Other
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El Bulli - Cooking in Progress

2024-05-11T14:54:42Z

by Wetzel, Gereon
Call Number XX(296010.1)
Publication Date 2015 2010
Summary Three Michelin-starred chef Ferran Adria  is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for 6 months time for Adria  and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes except copying oneself. With unprecedented access, EL BULLI - COOKING IN PROGRESS lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food.
Format: Video recording
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A world of food : tastes & taboos in different cultures / created & produced by Dane Archer ; directed & photographed by Jon Silver.

2024-05-11T14:54:42Z

by Archer, Dane, 1946- producer, speaker.
Call Number XX(272862.1)
Publication Date 2000
Summary What's delicious? What's disgusting? What's even edible in the first place? These questions may seem simple, but they tap into powerful cultural, religious, and individual differences. This delectably engaging video explores the extraordinary variety of food likes, food dislikes, food taboos, and food rules around the world. It features frequently humorous and always compelling testimony from people representing a wide array of cultures. In discussing their own experiences, conflicts, and confrontations over food, they bring real substance and drama to the otherwise abstract notion of 'cultural differences.'
Format: Electronic Resources
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The Cooking Process: How Food Changes [electronic resource]

2024-05-11T14:54:42Z

by ClickView (Firm)
Call Number XX(301295.1)
Summary Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format: Other
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Maharajah burger [electronic resource] / produced by Thomas Balmè.

2024-05-11T14:54:42Z

by Balmès, Thomas.
Call Number XX(272533.1)
Publication Date 2000
Summary This film takes a wry look at the cultural confrontation of East and West, as reflected in attitudes towards the cow. In India, the cow is revered and cared for well beyond its prime. We see a hospice where cows spend their last days in comfort. When the BBC reports on the mass slaughter of cows due to mad cow disease, the Indians are appalled. One suggests that the British send their sick and old cows to India for caretaking. When McDonald's opened up in New Delhi, featuring the Maharajah Burger, there was outrage at this affront. To many Indians it is a symbol of Western cultural imperialism -- Western greed undermining traditional values in India. One elderly maharajah hopefully observes that the Indian culture has survived thousands of years and will not succumb to this latest onslaught.
Format: Video recording
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Bugs.

2024-05-11T14:54:42Z

by Johnsen, Andreas, film director.
Call Number XX(298291.1)
Publication Date 2021 2017
Summary With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format: Electronic Resources
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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.

2024-05-11T14:54:42Z

by Lerner, Michael, 1951- director.
Call Number XX(272864.1)
Publication Date 1984
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.
Format: Electronic Resources
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