Search Results for Food magazine - Narrowed by: Standard shelving locationSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dFood$002bmagazine$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253ASTACKS$002509Standard$002bshelving$002blocation$0026ps$003d300?dt=list2024-05-18T14:18:30ZToothache food magazine Issue 08.ent://SD_ILS/0/SD_ILS:3118822024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.5973 TOO<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Regular print<br/>Holiday magazine book of the world's fine foodent://SD_ILS/0/SD_ILS:56702024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.013 HOL<br/>Publication Date 1960<br/>Format: Books<br/>Delicious : 5 of the best : celebrating five years of the world's best food magazine / by Valli Little.ent://SD_ILS/0/SD_ILS:238022024-05-18T14:18:30Z2024-05-18T14:18:30Zby Little, Valli.<br/>Call Number 641.5 LIT<br/>Publication Date 2006<br/>Format: Books<br/>The ultimate food lover's guide to Houston / from the editors, writers and staff of My Table : Houston's Dining Magazine.ent://SD_ILS/0/SD_ILS:317932024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 647.9764 ULT<br/>Publication Date 2008<br/>Format: Books<br/>Art culinaire : the international magazine in good taste [thirty-sixth issue, Spring 1995]ent://SD_ILS/0/SD_ILS:177972024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.5 ART<br/>Publication Date 1995<br/>Format: Books<br/>Goodfood magazine.ent://SD_ILS/0/SD_ILS:2923032024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number PER 641.05 GOO<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Other<br/>So good ... recipes : all the recipes from so good .. magazine (#1 to#8) in one unique volume.ent://SD_ILS/0/SD_ILS:3055232024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.86 SO<br/>Publication Date 2013<br/>Format: Other<br/>So good ... recipes 2 : All the recipes from So good.. magazine (#9 to #16) in one unique volume.ent://SD_ILS/0/SD_ILS:3055242024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.86 SO<br/>Publication Date 2013<br/>Format: Books<br/>So good ... recipes 3 : [All the recipes from So good.. magazine (#17 to #4) in one unique volume].ent://SD_ILS/0/SD_ILS:3055252024-05-18T14:18:30Z2024-05-18T14:18:30ZCall Number 641.86 SO<br/>Publication Date 2013<br/>Format: Books<br/>My kitchen year : 136 recipes that saved my life / Ruth Reichl ; photographs by Mikkel Vang.ent://SD_ILS/0/SD_ILS:1579342024-05-18T14:18:30Z2024-05-18T14:18:30Zby Reichl, Ruth, author.<br/>Call Number 641.564 REI<br/>Publication Date 2016<br/>Summary 'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters. My kitchen year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - reprsesents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My kitchen year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.<br/>Format: Books<br/>French desserts / Hillary Davis ; photographs by Steven Rothfeld.ent://SD_ILS/0/SD_ILS:2704582024-05-18T14:18:30Z2024-05-18T14:18:30Zby Davis, Hillary, 1952-, author.<br/>Call Number 641.860944 DAV<br/>Publication Date 2016<br/>Summary "They're all sweet, they're all delectable, and they're all homemade." Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crepe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for "New Hampshire Magazine, " and her work has been featured in many national and international magazine and website articles.<br/>Format: Books<br/>Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.ent://SD_ILS/0/SD_ILS:198252024-05-18T14:18:30Z2024-05-18T14:18:30Zby Bartlett, Michael.<br/>Call Number 647.95068 WIN<br/>Publication Date 1994<br/>Summary Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/93011409.html">http://www.loc.gov/catdir/toc/onix03/93011409.html</a><br/>Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.ent://SD_ILS/0/SD_ILS:2919352024-05-18T14:18:30Z2024-05-18T14:18:30Zby Muhlke, Christine, author.<br/>Call Number 641.59 MUH<br/>Publication Date 2019<br/>Summary Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.<br/>Format: Books<br/>Australian food / Bill Granger ; [photography by Mikkel Vang].ent://SD_ILS/0/SD_ILS:2965422024-05-18T14:18:30Z2024-05-18T14:18:30Zby Granger, Bill, 1969-, author.<br/>Call Number 641.5994 GRA<br/>Publication Date 2020<br/>Summary In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity but the warmth of atmosphere and joy of eating remain the same.<br/>Format: Regular print<br/>Delicious : 5 nights a week : every recipe you'll ever need for midweek cooking / by Valli Little.ent://SD_ILS/0/SD_ILS:255262024-05-18T14:18:30Z2024-05-18T14:18:30Zby Little, Valli.<br/>Call Number 641.563 LIT<br/>Publication Date 2007<br/>Format: Books<br/>Prevention's super foods cookbook : 250 delicious recipes using nature's healthier foods / by the editors of Prevention magazine; compiled and edited by Jean Rogers; introduction by Joanne D'Agostinoent://SD_ILS/0/SD_ILS:45882024-05-18T14:18:30Z2024-05-18T14:18:30Zby Rogers, Jean<br/>Call Number 641.5637 PRE<br/>Publication Date 1993<br/>Format: Books<br/>The professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:315352024-05-18T14:18:30Z2024-05-18T14:18:30Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2011<br/>Summary "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html">http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html">http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html</a><br/>Best food writing 2015 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:1579222024-05-18T14:18:30Z2024-05-18T14:18:30Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2015<br/>Format: Books<br/>