Search Results for cake - Narrowed by: Standard shelving locationSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcake$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253ASTACKS$002509Standard$002bshelving$002blocation$0026ps$003d300$0026st$003dPD?dt=list2024-05-18T16:09:30ZBaker Bleu : bake it till you make it / Mike Russell ; with Emma Breheny.ent://SD_ILS/0/SD_ILS:3121402024-05-18T16:09:30Z2024-05-18T16:09:30Zby Russell, Mike, author.<br/>Call Number 641.815 RUS<br/>Publication Date 2024<br/>Summary The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream. Mike Russell started Baker Bleu with a bread obsession, three recipes, his life savings and a hard-won belief there is more to life than a soulless desk job. Here, in frank and glorious detail, he shares the secrets to his bakeries' cult following. Make one of the classic core recipes, from the country loaf to the everything bagels and challah, and discover at least three more ways to use that same dough - from seeded and fruit loaves to pizza, focaccia, empanadas and more. Bless your bread with the best sandwiches and tapas from Mike's favourite collaborators. Nail the Almost Croissant recipe (the home cheat's version!) and find yourself conjuring Lazy Mince Tarts, flaky danishes, and the famous Vegemite Twists. Make a project of the beloved Easter Cherry and Chocolate Bread. Conquer shortcrust pastry and serve up the greatest Salted Caramel Apple Pie. And when you've got loaves coming out of everywhere, for maximum enjoyment, explore the many excellent ways to repurpose and rejoice in yesterday's bread.<br/>Format: Books<br/>Baking yesteryear : the best recipes from the 1900s to the 1980s / B. Dylan Hollis ; food photography by Kelley Jordan Schuyler.ent://SD_ILS/0/SD_ILS:3094872024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hollis, B. Dylan, 1995- 1995-, author.<br/>Call Number 641.815 HOL<br/>Publication Date 2023<br/>Summary Gentles and lady men, are you sick and tired of making the same baking recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear. Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humour, you'll be baking everything from chocolate potato cake from the 1910s to avocado bread from the 1970s. Having baked thousands of retro recipes from all kinds of antique cookbooks, Dylan's selected the best of the best for this bake book, sharing the shining stars from each decade. And since not every recipe Dylan bakes on his wildly popular social media channels turn out delicious, we've thrown in a few of the most disastrously strange recipes for you to try if you want to prank your friends, or if you're simply a glutton for punishment.<br/>Format: Books<br/>Sweet enough / Alison Roman ; photographs by Chris Bernabeo.ent://SD_ILS/0/SD_ILS:3072512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Roman, Alison, author.<br/>Call Number 641.86 ROM<br/>Publication Date 2023<br/>Summary In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert - swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.<br/>Format: Books<br/>Mary Berry's baking bible : fully updated with over 250 new and classic recipes / Mary Berry ; [photographer: Ant Duncan].ent://SD_ILS/0/SD_ILS:3087552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Berry, Mary, 1935-, author.<br/>Call Number 641.815 BER<br/>Publication Date 2022<br/>Summary "Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--<br/>Format: Books<br/>Take one fish : the new school of scale-to-tail cooking and eating / Josh Niland ; photography by Rob Palmer.ent://SD_ILS/0/SD_ILS:2999912024-05-18T16:09:30Z2024-05-18T16:09:30Zby Niland, Josh, author.<br/>Call Number 641.692 NIL<br/>Publication Date 2021<br/>Summary Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey - from elaborate to easy, small to large and - always - scale to tail. Josh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it - yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission - to get more people having fun with fish ingenuity every day.<br/>Format: Regular print<br/>The lost book of herbal remedies : the healing power of plant medicine / Nicole Apelian, Ph.D. & Claude Davis.ent://SD_ILS/0/SD_ILS:2983172024-05-18T16:09:30Z2024-05-18T16:09:30Zby Apelian, Nicole, author.<br/>Call Number 615.321 APE<br/>Publication Date 2021<br/>Summary This "book is written by Dr. Nicole Apelian, an herbalist with over 20 years of experience working with plants, and Claude Davis, a wild west expert passionate about the lost remedies and wild edibles that kept previous generations alive. The Lost Book of Herbal Remedies has color pictures of over 181 healing plants, lichens, and mushrooms of North America (2-4 pictures/plant for easy identification). Inside, you'll also discover 550 powerful natural remedies made from them for every one of your daily needs. Many of these remedies had been used by our forefathers for hundreds of years, while others come from Dr. Nicole's extensive natural practice. This book was made for people with no prior plant knowledge who are looking for alternative ways to help themselves or their families. This lost knowledge goes against the grain of mainstream medicine and avoids just dealing with symptoms. Instead, it targets the underlying root cause and strengthens your body's natural ability to repair itself. With the medicinal herbal reference guide included, it's very easy to look up your own condition and see exactly which herbs and remedies can help"--Amazon.com.<br/>Format: Books<br/>The dessert game : simple tricks, skill-builders and show-stoppers to up your game / Reynold Poernomo ; [photographer, Jeremy Simons].ent://SD_ILS/0/SD_ILS:3116022024-05-18T16:09:30Z2024-05-18T16:09:30Zby Poernomo, Reynold, author.<br/>Call Number 641.86 POE<br/>Publication Date 2021<br/>Summary Up your baking game with desserts that start simple through to adventure bakes, from MasterChef dessert king and founder of KOI dessert bars, with over 700k followers. Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake. Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence. Are you an adventure cook? Or want to blow everyone's mind? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed. Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.<br/>Format: Regular print<br/>French pastry at the Ritz Paris / François Perret ; foreword Michel Troisgros ; photography Bernhard Winkelmann ; translation from French Wendy Sweetser.ent://SD_ILS/0/SD_ILS:2973062024-05-18T16:09:30Z2024-05-18T16:09:30Zby Perret, François, author.<br/>Call Number 641.8650944 PER<br/>Publication Date 2020<br/>Summary Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetiser (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes 60 recipes of various levels of difficulty.<br/>Format: Books<br/>Victory in the kitchen : the life of Churchill's cook / Annie Gray.ent://SD_ILS/0/SD_ILS:2940402024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gray, Annie, author.<br/>Call Number 641.5092 GRA<br/>Publication Date 2020<br/>Summary This is the story of a woman who was not a royal, not rich, not famous, simply someone who worked hard and enjoyed her life. Beginning in 1882, she ranged through life in the country, life in the town, life in her own house, and in that of others. She travelled, married, had children and a highly successful career. For while Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid, and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central, not only as a pleasure by itself, but as a diplomatic tool in a time when the world was embroiled in a worldwide war. Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. Through one eager eater, and one skilled cook, Annie Gray contextualises twentieth century food through two figures who were both intimately involved with it. Recipes include Georgina's German Kougelhof, Curried Brains, macaroons, Boodles Orange, Mousse de Maple and 'Chocolat Cake Good'.<br/>Format: Books<br/>Front and back stage of tourism performance : imaginaries and bucket list venues / [edited by] Frances Julia Riemer.ent://SD_ILS/0/SD_ILS:2925082024-05-18T16:09:30Z2024-05-18T16:09:30Zby Riemer, Frances Julia, editor.<br/>Call Number 338.4791 FRO<br/>Publication Date 2020<br/>Summary "Front and Back Stage of Tourism Performance situates our travel imaginaries, those dream destinations on our travel bucket lists, as co-constructed by the tourist industry, state development policies, and community negotiations, and as framed by modernity's new global cultural economy. As more people travel for pleasure than ever before, host communities and intermediaries are presented with tourism opportunities that all too often become flashpoints for local contestation and mechanisms for displacement. The ethnographically-grounded chapters describe tourist encounters shaped by geopolitics, complicated by war, and troubled by and enacted within the economic inequities of neocolonialism. The points of contact afford a unique vantage from which to view cultural identity, entrepreneurial strategizing, and natural resource management as global politics and relations of difference. They also illustrate the power of social networks, cultural display, and artistic performance as collective presentation, management apparatus, and structural critique. Drawing on a range of international case studies, this book will appeal to those interested in tourism, anthropology, global studies, environmental issues, microeconomics, and identity studies"--<br/>Format: Books<br/>Beatrix bakes / Natalie Paull.ent://SD_ILS/0/SD_ILS:2926142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Paull, Natalie, author.<br/>Call Number 641.815 PAU<br/>Publication Date 2020<br/>Summary This book embraces the unparalleled joys of baking seasonally and creatively. It invites you to choose your own adventure with unique features that inspire you to mix-and-match and create magic out of even the worst baking fails and to celebrate indulgence, slowing down and being in the (sweetest) moment. Nat Paull's recipes are inspired by classics the world over, but they are irreverent too, and in this book she delights in showing readers that once they get the foundations right the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket ). The pages are filled with authentic photography that works as a stunning visual endorsement of Natalie's favorite treats. The recipes are divided across ten chapters: Crusts, Doughs, Pastries & Crusts; Tarts, Pies, A Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches. Peppered throughout are infographics, offering readers a visual (pie chart) guide to following their baking hearts.<br/>Format: Books<br/>Monday Morning Cooking Club : now for something sweet / Lisa Goldberg, Merelyn Frank Chalmers, Natanya Eskin, Jacqui Israel.ent://SD_ILS/0/SD_ILS:2940442024-05-18T16:09:30Z2024-05-18T16:09:30Zby Chalmers, Merelyn Frank, 1962-, author.<br/>Call Number 641.86 MON<br/>Publication Date 2020<br/>Summary The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.<br/>Format: Books<br/>Larousse patisserie & baking : the ultimate expert guide, with more than 200 recipes and step-by-step techniques.ent://SD_ILS/0/SD_ILS:2960572024-05-18T16:09:30Z2024-05-18T16:09:30Zby Pauletto, Elettra, translator.<br/>Call Number 641.865 LAR<br/>Publication Date 2020<br/>Summary Larousse Patisserie and Baking covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.<br/>Format: Regular print<br/>Introduction to research : understanding and applying multiple strategies / Elizabeth DePoy, Laura N. Gitlin.ent://SD_ILS/0/SD_ILS:3077602024-05-18T16:09:30Z2024-05-18T16:09:30Zby DePoy, Elizabeth, author.<br/>Call Number 001.42 DEP<br/>Publication Date 2020<br/>Format: Books<br/>From scratch : a memoir of love, Sicily, and finding home / Tembi Locke.ent://SD_ILS/0/SD_ILS:3071042024-05-18T16:09:30Z2024-05-18T16:09:30Zby Locke, Tembi, 1970-, author.<br/>Call Number 927 LOC<br/>Publication Date 2020 2019<br/>Summary A poignant and transporting cross-cultural love story set against the lush backdrop of the Sicilian countryside, where one woman discovers the healing powers of food, family, and unexpected grace in her darkest hour.<br/>Format: Books<br/>Australia bakes / editorial & food director, Sophia Young.ent://SD_ILS/0/SD_ILS:2900852024-05-18T16:09:30Z2024-05-18T16:09:30Zby Young, Sophia, editor.<br/>Call Number 641.815 AUS<br/>Publication Date 2019<br/>Summary Celebrate the time-honoured tradition of baking in all its delicious forms with this new gift book. From tea time to the cake stall, when it comes to baked goodies, you can't go past the classics - cakes, slices, biscuits and scones. While showcasing mostly sweet favourites, there are also recipes for savoury pastries and breads. This wonderful book is a tribute to the best-in-show bakers whose offerings are made with a generosity of spirit all worthy of a blue ribbon.<br/>Format: Regular print<br/>Student engagement and quality assurance in higher education : international collaborations for the enhancement of learning / editor, Masahiro Tanaka.ent://SD_ILS/0/SD_ILS:2897922024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tanaka, Masahiro, editor.<br/>Call Number 378 STU<br/>Publication Date 2019<br/>Format: Books<br/>Kombucha & co : tips and recipes to make your own kombucha, kefir, jun, ginger beer, honey mead and more / Felicity Evans.ent://SD_ILS/0/SD_ILS:2939692024-05-18T16:09:30Z2024-05-18T16:09:30Zby Evans, Felicity, author.<br/>Call Number 641.875 EVA<br/>Publication Date 2019 2017<br/>Summary Kombucha and other fermented drinks are great for gut health, but they're expensive to buy and you can't be sure of the quality. But it's easy to make your own kombucha when you know how. Fermentation guru Felicity Evans has you covered with step-by-step instructions to make a range of 50 delicious flavours of gut-friendly probiotic drinks, including troubleshooting tips and inspiration for alcohol-free happy hour at home. From kombucha to kefir, ginger beer to honey mead, learn to confidently make your own fermented drinks and transform your health from within.<br/>Format: Books<br/>Salt & time : recipes from a Russian kitchen / Alissa Timoshkina.ent://SD_ILS/0/SD_ILS:2891522024-05-18T16:09:30Z2024-05-18T16:09:30Zby Timoshkina, Alissa, author.<br/>Call Number 641.5947 TIM<br/>Publication Date 2019<br/>Summary Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.<br/>Format: Books<br/>Just desserts / Charlotte Ree ; photography by Luisa Brimble ; illustrations by Alice Oehr ; design & art direction by Michelle Mackintosh.ent://SD_ILS/0/SD_ILS:2921962024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ree, Charlotte, author.<br/>Call Number 641.86 REE<br/>Publication Date 2019<br/>Summary Instagram sensation Charlotte Ree is famous for her simple and delicious sweets ... and her love of puns. Her easy, user-friendly creations are designed to taste amazing, rather than just look pretty (though pretty they most certainly are!). Just Desserts showcases 30 of Charlotte's most popular and delicious cake, biscuit, slice and dessert recipes in one outrageously gorgeous little package. Featuring essentials, such as chocolate brownies, shortbread caramel slice and chocolate-chip cookies through to show stoppers, such as layered berry pavlova and chocolate ganache & blackberry bundt, Just Desserts is the ideal gift for the baker and sweet-lover in your life - even if that's YOU!<br/>Format: Books<br/>To eat or not to eat meat : how vegetarian dietary choices influence our social lives / [edited by] Charlotte De Backer [and 3 others].ent://SD_ILS/0/SD_ILS:2922052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Backer, Charlotte de, editor.<br/>Call Number 613.262 TO<br/>Publication Date 2019<br/>Summary "Becoming a vegetarian involves more than just changing the food you eat. It can change your outlook, influence how others view you, and shape your social connections and interactions. This book draws on stories across the globe to consider how our food choices can have complex social consequences. Contributors' stories highlight that regardless of the food on our plate, we can still enjoy eating together"--<br/>Format: Books<br/>Warndu mai good food : introducing native Australian ingredients to your kitchen / Damien Coulthard & Rebecca Sullivan ; forewords by Bruce Pascoe & Dale Tilbrook.ent://SD_ILS/0/SD_ILS:2900352024-05-18T16:09:30Z2024-05-18T16:09:30Zby Coulthard, Damien, author.<br/>Call Number 641.5994 COU<br/>Publication Date 2019<br/>Summary A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.<br/>Format: Books<br/>Bake Australia great / Katherine Sabbath.ent://SD_ILS/0/SD_ILS:2926132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Sabbath, Katherine, author.<br/>Call Number 641.86539 SAB<br/>Publication Date 2019<br/>Summary Edible Australiana cookbook from a cake and style queen with a gigantic fanbase. This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated.<br/>Format: Books<br/>Tourism resilience and adaptation to environmental change : definitions and frameworks / edited by Alan A. Lew and Joseph M. Cheer.ent://SD_ILS/0/SD_ILS:2794782024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lew, Alan A, editor.<br/>Call Number 338.479104 TOU<br/>Publication Date 2018<br/>Format: Books<br/>Modern baking : cakes, cookies and everything in between / Donna Hay.ent://SD_ILS/0/SD_ILS:2886592024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hay, Donna, author.<br/>Call Number 641.865 HAY<br/>Publication Date 2018<br/>Summary Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.<br/>Format: Regular print<br/>How to bake / Nick Malgieri.ent://SD_ILS/0/SD_ILS:2886612024-05-18T16:09:30Z2024-05-18T16:09:30Zby Malgieri, Nick, author.<br/>Call Number 641.815 MAL<br/>Publication Date 2018 1995<br/>Format: Books<br/>Superfoods : recipes & preparation / Saskia Fraser.ent://SD_ILS/0/SD_ILS:2879942024-05-18T16:09:30Z2024-05-18T16:09:30Zby Fraser, Saskia, author.<br/>Call Number 641.5637 FRA<br/>Publication Date 2018<br/>Summary Broccoli, blueberries, goji berries, oily fish, wheatgrass, pomegranate juice, green tea and, incredibly, chocolate. These are just some of the superfoods with essential nutrients that can heal our exhausted, stress-wracked bodies, and boost the immune system. This new book offers extensive advice on how and what to buy, grow, prepare and cook for a super-healthy lifestyle.--Provided by publisher.<br/>Format: Books<br/>Bake like a French pastry chef : delectable cakes, perfect tarts, flaky croissants, and more / Michel de Rovira and Augustin Paluel-Marmont and the tribe.ent://SD_ILS/0/SD_ILS:2879862024-05-18T16:09:30Z2024-05-18T16:09:30Zby Rovira, Michel de, author.<br/>Call Number 641.865 ROV<br/>Publication Date 2018<br/>Format: Books<br/>Gilded cake : The golden rules of cake decorating for metallic cakes / Faye Cahill.ent://SD_ILS/0/SD_ILS:2879882024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cahill, Faye, author.<br/>Call Number 641.86539 CAH<br/>Publication Date 2018<br/>Format: Books<br/>Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.ent://SD_ILS/0/SD_ILS:2879912024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.8659 PAS<br/>Publication Date 2018<br/>Summary Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.<br/>Format: Books<br/>Sugar flowers : the signature collection : master five simple flowers, create countless stunning varieties / Naomi Yamamoto ; photography by Takeharu Hioki.ent://SD_ILS/0/SD_ILS:2887582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Yamamoto, Naomi, author.<br/>Call Number 641.86539 YAM<br/>Publication Date 2018<br/>Summary Learn how to make countless varieties of the most popular sugar flowers. Divided into five chapters: peonies, roses, tulips, lilies and dahlias, each section includes a basic method and step-by-step instructions for making stunning species.<br/>Format: Books<br/>Three decades on : Lake House and Daylesford / Alla Wolf-Tasker ; [main photography by Lisa Cohen].ent://SD_ILS/0/SD_ILS:2868412024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wolf-Tasker, Alla, author.<br/>Call Number 641.5099453 WOL<br/>Publication Date 2018<br/>Summary Australia's much loved regional icon of great food, wine and bespoke hospitality, now in its fourth decade, continues with its multitude of top listings in the premier award lists. In this book Alla Wolf Tasker shares her love for the region and Lake House, her admiration for great producers both local and across Australia, with wonderful recipes, captivating stories and magnificent imagery. Alla Wolf Tasker AM, is the Culinary Director and co- proprietor together with her husband Allan and daughter Larissa of Lake House in Daylesford. She is the recipient of a myriad of 'Contributions to Industry' awards, has several 'Living Legend' awards under her belt and was made a Member of the Order of Australia for her work in the Hospitality and Tourism areas.<br/>Format: Books<br/>Sweet street : show-stopping sweet treats and rockstar desserts / Anna Polyviou.ent://SD_ILS/0/SD_ILS:2868462024-05-18T16:09:30Z2024-05-18T16:09:30Zby Polyviou, Anna, author.<br/>Call Number 641.86 POL<br/>Publication Date 2018 2016<br/>Summary "Afternoon tea just got a makeover. With her signature mohawk and rockstar personality, Anna Polyviou (aka the Punk Princess of Pastry) is all about breaking the rules, turning the world of high-end patisserie into a high-energy, interactive party experience. In Sweet Street, Anna brings her world-class training, techniques and flavours into your kitchen. Her recipes will tempt you to grab a bowl and spoon, gather some delicious ingredients and whip up a sweet treat, whether it's a classic with a modern twist, a new take on afternoon tea or a knockout dessert to wow your guests. Home cooks of all levels will find expert tips, encouragement and bucket loads of ideas, from quick and easy treats like Cheat's Trifle and Cherry on Top to challenging show stoppers such as Anna's Mess, Carrot Cake and Anna's Tower of Terror. Packed with inspiration, Sweet Street will show you just how easy spectacular cooking can be." -- Provided by publisher.<br/>Format: Books<br/>Sticky fingers, green thumb : baked sweets that taste of nature / Hayley McKee.ent://SD_ILS/0/SD_ILS:2868502024-05-18T16:09:30Z2024-05-18T16:09:30Zby McKee, Hayley, author.<br/>Call Number 641.86 MCK<br/>Publication Date 2018<br/>Summary Hayley McKee is passionate about creating sweets that taste of nature, where the ingredients are familiar, the colouring is genuine, and the flavours are unmasked. In Sticky Fingers, Green Thumb she celebrates the use of vegetables, edible flowers and herbs in her incredible baked desserts. Sticky Fingers, Green Thumb includes recipes such as spiced parsnip and willow blossom cake; sweet pea and green tea cake; passionfruit cupcakes with raspberry basil frosting; peanut butter, rock salt and rosemary cookies; hibiscus brownies and lemon myrtle & fennel seed honey cake. Broken into five chapters: Real Baking Know-how; Vegetables in Baked Desserts; Herbs in Baked Desserts and Edible Flowers, each section includes a handy flavour wheel and gardening tips and tricks. This is baking as it should be - soulful, earthy and seasonal in Hayley's signature, delicious style.<br/>Format: Books<br/>Brewing everything : how to make your own beer, cider, mead, sake, kombucha, and other fermented beverages / Dan Crissman.ent://SD_ILS/0/SD_ILS:2881572024-05-18T16:09:30Z2024-05-18T16:09:30Zby Crissman, Dan, (Homebrewer), author.<br/>Call Number 663.13 CRI<br/>Publication Date 2018<br/>Summary Brewing Everything is a thorough, accessible and humourous guide to brewing anything from beer to cider to sake. For every brewing project there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts (brewmasters, cidermakers, new meadery startups and small-batch kombucha sellers) as well as the author's own home-tested recipes. Brewing Everything walks you through the process from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you've brewed a thing or two. With step-by-step instructions, colour photographs and methods for every level of experience.<br/>Format: Books<br/>The Basic Basics baking / Marguerite Patten.ent://SD_ILS/0/SD_ILS:2881602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Patten, Marguerite, author.<br/>Call Number 641.815 PAT<br/>Publication Date 2018<br/>Summary Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold - all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain's still much loved cookery writer.<br/>Format: Books<br/>Flour and stone / Nadine Ingram ; with photography by Alan Benson.ent://SD_ILS/0/SD_ILS:2886582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ingram, Nadine, author.<br/>Call Number 641.815 ING<br/>Publication Date 2018<br/>Summary Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you'll want to eat for the rest of your life.<br/>Format: Books<br/>Hudson & Halls : the food of love / Joanne Drayton.ent://SD_ILS/0/SD_ILS:2952962024-05-18T16:09:30Z2024-05-18T16:09:30Zby Drayton, Joanne, author.<br/>Call Number 641.5092 DRA<br/>Publication Date 2018<br/>Summary A tale of two television chefs who helped change the bedrock bad attitudes of a nation in the 1970s and 80s to that unspoken thing -- homosexuality. Peter Hudson and David Halls became reluctant role models for a don't ask, don't tell generation of gay men and women who lived by omission. They were also captains of a culinary revolution that saw the overthrow of Aunty Daisy and Betty Crocker and the beginnings of Pacific-rich, Asian-styled international cuisine. Their drinking, bitching and bickering on screen, their spontaneous unchoreographed movements across the stage that left cameras and startled production staff exposed broke taboos and melted formalities. They captivated an unlikely bunch of viewers, from middle-aged matrons to bush-shirted blokes. Hudson and Halls were pioneers of celebrity television as we know it today: the naughty, not-quite-normal boys next door who rocketed to stardom on untrained talent and a dream. When Peter Hudson became seriously ill with prostate cancer, David Halls was inconsolable. What remained unchanged through it all was their abiding love for each other.<br/>Format: Books<br/>Suqar / Greg & Lucy Malouf ; photography by Alan Benson.ent://SD_ILS/0/SD_ILS:2886542024-05-18T16:09:30Z2024-05-18T16:09:30Zby Malouf, Greg, author.<br/>Call Number 641.860956 MAL<br/>Publication Date 2018<br/>Summary SUQAR is a celebration of the sweet Middle East. Through more than 110 exciting recipes, acclaimed food writers Greg and Lucy Malouf take you on a sumptuous tour across the region. Be tempted by flaky, nut-stuffed pastries and delicate milk puddings, exotic fruit salads, silken sorbets, syrup-soaked fritters and a delectable range of spiced cakes and cookies, or try your hand at refreshing drinks and exquisite confectionery and preserves. Many of SUQAR's recipes are inspired by Greg's childhood memories, others by the Maloufs' extensive travels. Some are favourites from Greg's restaurant menus, past and present, and all meld ancient traditions and modern influences in his signature style. Above all, the recipes in SUQAR express the spirit of sharing and generosity that defines Middle Eastern cuisine. Greg Malouf has been a transforming influence on the world food scene for nearly 20 years with his inventive modern Middle Eastern style. He divides his time between Melbourne, London and the Middle East. Lucy Malouf is a food and travel writer and an experienced food editor who consults to publishing houses globally. Greg and Lucy's award-winning food and travel books have been translated into multiple languages and are published around the world. SUQAR is their eighth book.<br/>Format: Regular print<br/>Australian anti-discrimination and equal opportunity law / Neil Rees, Simon Rice, Dominique Allen; foreword by The Hon Justice Chris Maxwell AC.ent://SD_ILS/0/SD_ILS:3063972024-05-18T16:09:30Z2024-05-18T16:09:30Zby Rees, Neil, author.<br/>Call Number 346.94013 REE<br/>Publication Date 2018<br/>Summary This new edition offers extensive coverage of anti-discrimination and equal opportunity legislation in all Australian jurisdictions. It has been fully revised and updated, re-written and reformatted to enhance its accessibility. It continues to offer both a substantial text for a specialist audience, and a powerful critique of anti-discrimination law in Australia. The authors support their analysis and explanation of legislation and case law with carefully selected extracts from a broad range of decisions, law reform reports, and academic writers and commentators.<br/>Format: Regular print<br/>Leon : fast & free : free-from recipes for people who really like food / by Jane Baxter & John Vincent ; photography by Tamin Jones.ent://SD_ILS/0/SD_ILS:2732632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Baxter, Jane, author.<br/>Call Number 641.5638 BAX<br/>Publication Date 2017<br/>Summary 'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.<br/>Format: Regular print<br/>Cake & Co. : flat stacked syruped iced topped rolled topsy turvy / [editorial & food director] : Pamela Clark.ent://SD_ILS/0/SD_ILS:2738472024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.8653 CAK<br/>Publication Date 2017<br/>Summary Cakes have a very special place in our hearts at The Australian Women's Weekly's Test Kitchen. And this delightful new cookbook is no exception. Flat, stacked, syruped, iced, topped, topsy turvy and rolled - these wonderful cakes are full of creative flavourings, in all manner of shapes and sizes. You'll be sure to find a new favourite every time.<br/>Format: Regular print<br/>I'm just here for dessert : macarons, mini cakes, ice creams, waffles & more / Caroline Khoo.ent://SD_ILS/0/SD_ILS:2749222024-05-18T16:09:30Z2024-05-18T16:09:30Zby Khoo, Caroline, author.<br/>Call Number 641.86 KHO<br/>Publication Date 2017<br/>Summary I'm Just Here for Dessert is generously packed with the recipes, techniques and clever styling tips behind some of Caroline's most popular creations: pastel-hued meringues, girly cupcakes, decadent tarts, mini cakes and tiny ice creams. Master the basic skills and recreate these stunning confections, or use the concept-building processes in each layer of this book to help you uncover your own unique style.<br/>Format: Books<br/>So French so sweet : delectable cakes, tarts, crèmes and desserts / Gabriel Gaté.ent://SD_ILS/0/SD_ILS:2758542024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gaté, Gabriel, 1955-, author.<br/>Call Number 641.860944 GAT<br/>Publication Date 2017 2012<br/>Summary So French So Sweet is Gabriel Gate's love letter to patisserie, baking and sweet treats. An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and cremes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create classic French desserts at home.<br/>Format: Books<br/>Mix & bake / Belinda Jeffery ; photography by Rodney Weidland.ent://SD_ILS/0/SD_ILS:2748712024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jeffery, Belinda, author.<br/>Call Number 641.865 JEF<br/>Publication Date 2017<br/>Summary Belinda Jeffery baked her first cake at the age of five or six, standing by her beloved mother's side. Ever since then, baking has been her passion. In Mix & Bake, she shares 120 of her favourite recipes for cakes, scones, muffins, biscuits, slices, quick breads, pies and tarts, in the hope that they will become your favourites too. The sweet-toothed will be unable to resist macadamia and chocolate chip brownies, a gooey butterscotch peach cake or a mocha cake with shards of coffee bean brittle. Make a simple meal out of dill, ricotta and parmesan muffins by adding a big bowl of salad, or rustle up some pumpernickel and polenta soda bread to serve with soup on a chilly afternoon. Belinda's encouraging words and clear instructions will inspire even the most inexperienced baker, while her gentle advice gives every chance of success. Beautifully illustrated with photographs by Belinda's long-time collaborator Rodney Weidland, this compendium of timeless baking recipes is bound to become a much-loved and well-used addition to your kitchen bookshelf.<br/>Format: Books<br/>Poh bakes 100 greats / Poh Ling Yeow.ent://SD_ILS/0/SD_ILS:2939662024-05-18T16:09:30Z2024-05-18T16:09:30Zby Yeow, Poh Ling, author.<br/>Call Number 641.71 YEO<br/>Publication Date 2017<br/>Summary Poh first fell in love with food by learning to bake as a nine year old - she remembers vividly her mum showing her the art of folding flour into her first sponge cake 'just like so' and the skill in lining a tin meticulously. Now, years after Poh's meteoric rise to fame through MasterChef, and hosting her own television shows, Poh's Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women's Association. Here, she shares recipes for 100 of her favourite baked delights.<br/>Format: Regular print<br/>Feed the resistance : recipes + ideas for getting involved / Julia Turshen with contributions from Maya-Camille Broussard, Anthony Thosh Collins and Chelsea Luger, Erika Council, Devita Davison, Cheryl Day, Jocelyn Delk Adams, Von Diaz, Yana Gilbuena, Mikki Halpin, Hawa Hassan, Jocelyn Jackson, Callie Jayne, Jordyn Lexton, Preeti Mistry, People's Kitchen Collective, Stephen Satterfield, Nik Sharma, Shakirah Simley, Bill Smith and Antonio Lopez, Bryant Terry, Tunde Wey, and Caleb Zigas.ent://SD_ILS/0/SD_ILS:2999662024-05-18T16:09:30Z2024-05-18T16:09:30Zby Turshen, Julia, author.<br/>Call Number 641.5 TUR<br/>Publication Date 2017<br/>Summary From favourite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism-with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must have handbook for anyone hoping to make a difference.<br/>Format: Books<br/>The unicorn cookbook / Alix Carey.ent://SD_ILS/0/SD_ILS:2814512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Carey, Alix, author.<br/>Call Number 641.86 CAR<br/>Publication Date 2017<br/>Summary Add a pinch of sparkle and decorate with an abundance of glitter to create your ultimate unicorn foodie experience. The magical realm of the mighty unicorn comes to life in this dazzling cookery book brimming with sparkles and rainbows. From the magical explosion cake to happiness pancakes, The Unicorn Cookbook is packed with recipes perfect for parties and times when all you want to do is spread some joy and release your inner unicorn.<br/>Format: Books<br/>River Cafe 30 / Ruth Rogers [and 3 others] ; Matthew Donaldson, Jean Pigozzi, [photographers] ; Stephanie Nash, Anthony Michael, [books designers].ent://SD_ILS/0/SD_ILS:2814892024-05-18T16:09:30Z2024-05-18T16:09:30Zby Rogers, Ruth, author.<br/>Call Number 641.5945 ROG<br/>Publication Date 2017<br/>Summary Simple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday. This bold and beautiful cookbook shares over 120 simple, modern Italian recipes - revisiting favourites from the first iconic River Cafe blue book, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes from Ruth Rogers. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material, exclusive bespoke menu artworks from friends of the restaurant and is finished with sprayed page edges in the River Cafe's trademark pink. A must-have for all food lovers.<br/>Format: Books<br/>Cake : I love you : delectable, do-able, single-, double-, and triple-layer cakes in all the flavors you crave / Jill O'Connor.ent://SD_ILS/0/SD_ILS:2759272024-05-18T16:09:30Z2024-05-18T16:09:30Zby O'Connor, Jill, author.<br/>Call Number 641.8653 OCO<br/>Publication Date 2017<br/>Summary "Cake: I Love You is a no-butter-spared love letter to this classic indulgence with 60 divinely decadent recipes you'll need to bake right away. Organized by flavor profile (banana, coconut, chocolate, caramel, spice, fruit) and level of difficulty, this genius cake cookbook is a treasure in the kitchen"--<br/>Format: Books<br/>Let's party : unique kids' birthday party ideas / Martine Lleonart ; photographer: Lauren Bamford ; illustrator: Antoana Oreski.ent://SD_ILS/0/SD_ILS:2759292024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lleonart, Martine, author.<br/>Call Number 793.21 LLE<br/>Publication Date 2017<br/>Summary Want to throw a magical and unique birthday party that your child will remember forever? Keen to find a party theme that's different from their classmates' parties? Happy to create your own decorations, activities and party food, rather than simply out-sourcing everything? Then this is the book for you! Covering 20 different themes for kids aged 1 through to 12, this book truly caters to every child. There are themes for dinosaurs and fairies, science experiments and glamping. Each theme gives suggestions and instructions for decorations, activities, party food, the cake and party favours.<br/>Format: Books<br/>Mass tourism in a small world / Edited by David Harrison, Middlesex University, UK and Richard Sharpley, University of Central Lancashire, UK.ent://SD_ILS/0/SD_ILS:2765332024-05-18T16:09:30Z2024-05-18T16:09:30Zby Harrison, David, 1941-, editor.<br/>Call Number 338.479104 MAS<br/>Publication Date 2017<br/>Summary "The economic links arising from tourism that now exist between what used to be regarded as 'developed' and 'developing' societies make it imperative they are considered component parts of a global system rather than distinct entities. The central focus of this book is mass tourism across a range of societies. It focuses on the theoretical perspectives on mass tourism (including systems approaches, political economy, ethics, sustainability and environmentalism) the historical context of mass tourism and the current challenges to domestic, intra-regional and international mass tourism. Including international case studies it is an essential resource for researchers and students within tourism studies" --<br/>Format: Books<br/>The Tivoli Road Baker / Michael James with Pippa James ; photography by Bonnie Savage and Alan Benson.ent://SD_ILS/0/SD_ILS:2814482024-05-18T16:09:30Z2024-05-18T16:09:30Zby James, Michael (Chef) author.<br/>Call Number 641.815 JAM<br/>Publication Date 2017<br/>Summary In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.<br/>Format: Books<br/>Cath Kidston mug cakes, cupcakes and more! : 50 recipes for quick and easy treats.ent://SD_ILS/0/SD_ILS:2761042024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kidston, Cath, author.<br/>Call Number 641.8653 KID<br/>Publication Date 2017<br/>Format: Books<br/>Ready or not! : 150+ make-ahead, make-over, and make-now recipes by Nom Nom Paleo / Michelle Tam + Henry Fong.ent://SD_ILS/0/SD_ILS:2766222024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tam, Michelle, author.<br/>Call Number 641.5638 TAM<br/>Publication Date 2017<br/>Summary Ready or not, it's a new cookbook from the James Beard Award nominated creators of Nom Nom Paleo, the wildly popular blog, app, and New York Times bestselling cookbook! You know how it is: some days, you're fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What's a crazy busy (but kind of lazy) home cook to do? The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare. Whether you're a fastidious planner or a last-minute improviser, you'll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo's deliriously fun comic book style, Ready or Not makes Paleo cooking easy, no matter how much time you have. In fact, this cookbook is organized into color-coded sections to match your readiness level. Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more!<br/>Format: Books<br/>Pâtisserie gluten free : the art of French pastry: cookies, tarts, cakes and puff pastries / Patricia Austin ; foreword by Jeffrey Hamelman ; photography by Charlie Ritzo.ent://SD_ILS/0/SD_ILS:2738652024-05-18T16:09:30Z2024-05-18T16:09:30Zby Austin, Patricia, (Pastry chef), author.<br/>Call Number 641.5639311 AUS<br/>Publication Date 2017<br/>Summary "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten-free pastries using ingredients from nearby farms, local purveyors, and her own backyard-complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics. This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries. The book offers a wide range of recipes organized into the following chapters: Base Recipes Cookies in Hand Meringues Tarts-Rustic and Elegant Cakes for Quiet Time and Company Morning Pastries Puff Pastries Spoon Desserts The recipes skip the commonly used gluten free binders-xanthan gum and guar gum-that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten-free baking" "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard--complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics.This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten--European and classic French pastries.The recipes skip the commonly used gluten free binders--xanthan gum and guar gum--that are known to be of digestive sensitivity for many individuals"--<br/>Format: Books<br/>This is gluten-free : delicious gluten-free recipes to bake it better / Victoria Hall ; photography by Adrian Lawrence.ent://SD_ILS/0/SD_ILS:2748162024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hall, Victoria, author.<br/>Call Number 641.5639311 HAL<br/>Publication Date 2017<br/>Summary Whether you lead a gluten-free lifestyle, need to cater for a friend who is gluten-free or coeliac, or just want to try something a little different, this book will prove a useful resource for anyone looking to bake without gluten. With a bit of practice, everything can be adapted and there is no compromise on taste or texture. 'This Is Gluten-Free!' is about baking better, delicious cakes and bakes that everyone can enjoy.<br/>Format: Books<br/>Global climate change and coastal tourism : recognizing problems, managing solutions, future expectations / edited by Andrew Jones, Michael Phillips.ent://SD_ILS/0/SD_ILS:2835512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jones, Andrew L., 1958-, editor.<br/>Call Number 338.479109146 GLO<br/>Publication Date 2017<br/>Format: Books<br/>Pidapipo : gelato eight days a week / written by Lisa Valmorbida ; illustrated by Jean Jullien.ent://SD_ILS/0/SD_ILS:2840382024-05-18T16:09:30Z2024-05-18T16:09:30Zby Valmorbida, Lisa, author.<br/>Call Number 641.862 VAL<br/>Publication Date 2017<br/>Summary "Pidapipo is a celebration of authentic gelato alongside classic Italian and contemporary creative desserts, cakes and drinks. Reflecting the ethos of the part kitchen, part retail store and its owner, the recipes (60-plus) are dictated by the seasons - not a new concept for food books, but certainly uncommon in the world of gelato. Spring incudes: lemon sorbetto, banana milk gelato, fior di latte gelato, caramelised banana split, golden gay time popsicle. In summer, it's: raspberry and rose bombe alaska, elderflower and lychee gelato, mojito sorbetto, avocado and lime sorbetto, passionfruit sundae. Autumn: Bacio bomb alaska, pear sorbetto, choc top, salted caramel pie, nutella frappe, apple crumble gelato. Winter: pistachio gelato, pumpkin pie, tiramisu layer cake, hazelnut gelato, double roasted chocolate gelato with salted chocolate ganache. Alongside the recipes, the author channels some of her family's rich food heritage in Melbourne (she and her brother are third generation entrepreneurs in Melbourne's food scene). The package channels an Australian-Italian design aesthetic and features illustrations by renowned French illustrator Jean Jullien. Pidapipo started as a game between Lisa and her nonno. A bond between them extended from following finger movements (an Italian take of Simon says) in the air to worldly lessons and traditions passed down. A passion for Italian culture, food and a sweet tooth remained."--Publisher's website.<br/>Format: Books<br/>Healthy made easy : more than 140 fast and delicious recipes to make you look and feel your best / Luke Hines.ent://SD_ILS/0/SD_ILS:2886252024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hines, Luke, author.<br/>Call Number 641.563 23<br/>Publication Date 2017<br/>Summary Luke Hines is passionate about creating meals that not only look and taste incredible but are good for you too. Packed full of nutrient-dense wholefoods - think seasonal fruits and veggies, sustainable proteins and healthy alternatives to dairy and sugar - these are recipes to help you thrive and flourish. It's not about restricting yourself, but finding equally or MORE delicious substitutes for foods that aren't so good for you. These delicious, fuss-free meals will help you increase your energy, lose weight and feel happier and healthier than ever before! Healthy Made Easy features over 100 recipes, this time with a focus on simple and quick dishes for those short on time but who still strive to eat well. Luke makes eating healthily as easy as possible for people, regardless of how much time they have or how much experience they have in the kitchen. His recipes are friendly and approachable, like Luke himself! Whether you're looking for super-fast breakfasts, easy and nutritious lunchbox ideas, wholesome mid-week dinners, one-pan wonders or guilt-free sweets, Luke has you covered.<br/>Format: Books<br/>Sweet / Yotam Ottolenghi, Helen Goh ; with Tara Wigley.ent://SD_ILS/0/SD_ILS:3011582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ottolenghi, Yotam, author.<br/>Call Number 641.86 OTT<br/>Publication Date 2017<br/>Summary 'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.' In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.<br/>Format: Books<br/>The kitchen shelf : take a few pantry essentials, add two ingredients from the store, and make everyday eating extraordinary / Eve O'Sullivan and Rosie Reynolds.ent://SD_ILS/0/SD_ILS:2109032024-05-18T16:09:30Z2024-05-18T16:09:30Zby O'Sullivan, Eve, author.<br/>Call Number 641.5 OSU<br/>Publication Date 2016<br/>Summary From a handful of ingredients from your kitchen shelf and a couple of fresh ones from the store, you can create 100 amazing recipes. With a perfectly stocked kitchen shelf, you just need to pick up two ingredients from the store and you can make a delicious meal. The Kitchen Shelf is packed with recipes and information on how to have a perfectly stocked 'kitchen shelf' so when you head home after a long day, all you need to do is pick up a couple of ingredients and you can be sure you have everything required to make a delicious meal. It is an excellent way to build up your repertoire in the kitchen and pick up on the bargains of the day in the shop or market. There are 30 shelf essentials of which there are 10 'key' essentials: a can of chickpeas, a bag of rice, a can of tomatoes, a bag of flour, a jar of peanut butter, a box of eggs, a bag of pasta, a can of coconut milk, a bar of chocolate, and a bottle of milk. With handy tips and simple techniques, the home cook will feel confident to swap ingredients and create new dishes to share with friends. Ultimately, it is a staple book for the kitchen: reliable recipes, no-fuss shopping and fantastic photographs of the finished dishes.<br/>Format: Books<br/>The naturalista : nourishing recipes to live well / Xochi Balfour.ent://SD_ILS/0/SD_ILS:2113032024-05-18T16:09:30Z2024-05-18T16:09:30Zby Balfour, Xochi, author.<br/>Call Number 641.563 BAL<br/>Publication Date 2016<br/>Summary If you have ever felt the stress of 21st-century living wrap itself around your heart and turned to a double espresso and a faint hope that tomorrow will be better, then this book will show you how to slow down, listen to your body and find a more natural, holistic way of life. Xochi Balfour's food is gluten- and dairy-free and predominantly plant based, but straightforward and delicious, her skincare recipes can also be made from kitchen ingredients and her techniques for everyday mindfulness can be fitted into the busiest of lives. Her recipes include power balls and energy bars, raw chocolate, sea salt and pistachio fudge, cornershop turmeric and coconut dahl and beetroot falafel as well as a gluten-free carrot and flax bread. For your body, there is a rosewater facial spray, passionfruit and papaya face mask and lavender and shea butter body lotion, while for your home, Xochi will show you the benefits of barefoot earthing and how to make your own incense.<br/>Format: Books<br/>The new Yiddish kitchen : gluten-free and Paleo kosher recipes for the holidays and every day / Simone Miller, Jennifer Robins.ent://SD_ILS/0/SD_ILS:1586852024-05-18T16:09:30Z2024-05-18T16:09:30Zby Miller, Simone, author.<br/>Call Number 641.5676 MIL<br/>Publication Date 2016<br/>Summary The New Yiddish Kitchen is a modern take on the great Jewish cooking tradition. It's a lifesaver for Jewish home cooks around the world who have cut processed grains and/or dairy from their diets. With 100 traditional Jewish foods adapted for the Paleo diet, photos to go with each and bonus practical guides, readers will enjoy the holidays and everyday meals stress-free. Some examples of recipes in the book are grain-free Challah, Matzo Balls, Sweet Potato Latkes, Smoked Squash Hummus, Everything Bagels with Cashew Cream Cheese and Blintzes with Blueberry Topping. Of course, you don't have to be Jewish to love homemade bagels or matzo ball soup, so even non-Jewish readers will enjoy the variety of Paleo and gluten-free dishes.<br/>Format: Books<br/>Pure artistry : extraordinary vegan & gluten-free cakes / Emily Lael Aumiller ; photography by Lauren Volo.ent://SD_ILS/0/SD_ILS:2117382024-05-18T16:09:30Z2024-05-18T16:09:30Zby Aumiller, Emily Lael, author.<br/>Call Number 641.563 AUM<br/>Publication Date 2016<br/>Summary COOKERY FOR SPECIFIC DIETS & CONDITIONS. At her celebrated bakery Lael Cakes, Emily Lael Aumiller creates stunning special-occasion cakes that are as pleasing to the taste buds as they are to the eye and they're also all vegan and gluten-free! As more people are becoming aware of their dietary restrictions, Emily's exquisite cakes provide a solution that leaves everyone happy while dismissing the idea that vegan and gluten-free desserts are by nature unattractive. The Art of Vegan Gluten-Free Cakes includes recipes for staple cakes (like Mexican Chocolate, Lemon-Poppy, and Classic Red Velvet) plus icings and fondant, how-to's on cake construction, and information on necessary ingredients and tools. The truly extraordinary feature of the book is the gorgeous cake designs, which are organised by mood - classical, classical whimsy, modern, and modern whimsy.<br/>Format: Books<br/>A taste of Greece : recipes, cuisine & culture / HRH Princess Tatiana, Diana Farr Louis.ent://SD_ILS/0/SD_ILS:2702362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Griechenland, Tatiana von, author.<br/>Call Number 641.59495 BLA<br/>Publication Date 2016<br/>Summary It fuels our body and nourishes our soul. Shared, it fosters a mysterious sense of intimacy, even among strangers. Universal, it remains unique to each country, an essential element of the cultural heritage that links present and past through traditions and memories. A single bite can transport us both round the world and back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 30 well-known international personalities have chosen to share their favorite local food recipes to give life to their personal connection with this beautiful Mediterranean country and shed light on its multifaceted appeal. Their stories and recipes, illustrated by stunning photos, will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.<br/>Format: Books<br/>Focus on world festivals : contemporary case studies and perspectives / edited by Chris Newbold and Jennie Jordan.ent://SD_ILS/0/SD_ILS:2749052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Newbold, Chris, 1961-, editor.<br/>Call Number 394.26 FOC<br/>Publication Date 2016<br/>Format: Books<br/>The National Trust cookbook : recipes / by Clive Goudercourt & the National Trust cafés.ent://SD_ILS/0/SD_ILS:2117332024-05-18T16:09:30Z2024-05-18T16:09:30Zby Goudercourt, Clive, author.<br/>Call Number 641.5941 GOU<br/>Publication Date 2016<br/>Summary This collection offers more than 100 recipes for British seasonal dishes, ranging from classics like Steak and Ale Pie to newer favorites like Pumpkin Pearl Barley Risotto and Vegetable Tagine. Desserts range from scones (of which the National Trust sell millions and particularly pride themselves) to Ginger and Satsuma Cake and Orange and Poppyseed Cake. Many of the recipes use ingredients sourced from the National Trust's kitchen gardens and farms and so make the most of the fresh summer peas or autumnal squashes. The book also features recipes that are linked to National Trust places, such as the hearty beef stew enjoyed by Churchill at Chartwell, Agatha Christie's favorite Lobster Bisque which she ate at Greenway, or the Plum Cake recipe handed down to Beatrix Potter from her mother. Includes dual measures.<br/>Format: Books<br/>Gather : everyday seasonal recipes from a year in our landscapes / Gill Meller ; photography by Andrew Montgomery.ent://SD_ILS/0/SD_ILS:2732032024-05-18T16:09:30Z2024-05-18T16:09:30Zby Meller, Gill, author.<br/>Call Number 641.564 MEL<br/>Publication Date 2016<br/>Summary "Gather is the first book from River Cottage chef Gill Meller, celebrating his unique style of simple cooking with seasonal ingredients at heart. Gill showcases 120 recipes inspired by the landscape in which he lives and works. Featuring chapters on foods from Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, blackcurrants), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill guides us through his simple recipes, with no need for obscure ingredients or complicated cooking. Through these ingredients Gill gives us a sense of the beautiful places they come from. More often than not, the recipes contain just three or four main ingredients, with the ideas conceived out of a love for simple, but not always typical, flavour combinations. Try radicchio and crab gratin, roast tomatoes with tarragon and thyme, venison stew and dumplings, damsons with sage and camembert, apple rye and cider cake, and gooseberry tart with elderflower fritters. Gather is a stunning collection of recipes and a philosophy for a more mindful way to cook and to eat." --Publisher's website.<br/>Format: Books<br/>Introduction to research : understanding and applying multiple strategies / Elizabeth DePoy, Laura N. Gitlin.ent://SD_ILS/0/SD_ILS:2811852024-05-18T16:09:30Z2024-05-18T16:09:30Zby DePoy, Elizabeth, author.<br/>Call Number 362.1072 DEP<br/>Publication Date 2016<br/>Summary This book covers all the major research design strategies: qualitative, quantitative, naturalistic, experimental-type, and mixed method. And with the text's up-to-date research information and references, you will have a solid foundation from which to critique and understand research designs and their applications to healthcare and human service settings.<br/>Format: Books<br/>Lamingtons & lemon tart : best ever cakes, desserts & treats from a modern sweets maestro / Darren Purchese ; foreword by Matt Preston ; photographer: Patricia Niven.ent://SD_ILS/0/SD_ILS:2702602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Purchese, Darren, author.<br/>Call Number 641.86 PUR<br/>Publication Date 2016<br/>Summary Darren Purchese is renowned for his stunning high-end dessert creations. Known as the chef with the tricks, with a scientific approach to food and ingredients, in this book, he turns his eye to the classics, cast with his trademark flair for the home cook who might be ambitious, but also wants to feel that the recipes are within their grasp and that ingredients can be sourced with ease. Alongside this line-up of classics, he includes a selection of his favorite modern creations, from Caramelized white chocolate mousse to Explosive raspberry wagon wheels; Lemon meringue pie éclair; Canneles; Passionfruit clouds; and his big-selling Popcorn and honeycomb rubble. And, for the breakfast fans, Darren's winning Granola, his take on American pancakes, and the decadent Brioche French toast with cinnamon ice cream. Recipes are divided across eight chapters (cakes, choux pastry, desserts, snacks, tarts, breakfast, confectionary and frozen dessert), while Darren also takes readers through the basics of what he considers to be sweet essentials, including batters, confectionary, caramel, pastry, meringues, jellies, and chocolate garnish.<br/>Format: Books<br/>French desserts / Hillary Davis ; photographs by Steven Rothfeld.ent://SD_ILS/0/SD_ILS:2704582024-05-18T16:09:30Z2024-05-18T16:09:30Zby 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/>Chocolate : luscious recipes and expert know-how for biscuits, cakes, sweet treats and desserts / Kirsten Tibballs.ent://SD_ILS/0/SD_ILS:2704632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tibbals, Kirsten, author.<br/>Call Number 641.6374 TIB<br/>Publication Date 2016<br/>Summary Dark and luxurious or creamy and light ...drizzling, oozing or baked ...there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy...Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ...You're in the hands of a professional.<br/>Format: Books<br/>How to hygge : the secrets of Nordic living / Signe Johansen.ent://SD_ILS/0/SD_ILS:2704672024-05-18T16:09:30Z2024-05-18T16:09:30Zby Johansen, Signe, author.<br/>Call Number 641.59489 JOH<br/>Publication Date 2016<br/>Summary Nordic countries are consistently rated as the best places to live for quality of life, happiness and education, literacy and gender equality. But what's their secret? In How To Hygge, renowned Scandinavian cook and writer Signe Johansen explores the culture of hygge, shares the secrets of Nordic living and shows you how to adopt these elements into your everyday life, wherever you are in the world. Hygge is central to the Nordic sense of well-being. Roughly translated as 'cosiness', it implies warmth, conviviality and community. With fifty recipes and glorious imagery, Johansen explains how to enjoy the outdoors the Nordic way, the joy of fika (coming together over cake and coffee), how to collaborate to achieve a sense of community and why alcohol is integral to the healthy hedonism of hygge. For those who have long admired the region's stylish design heritage, she reveals how to achieve Scandi-Cool in your own home, without breaking the bank.<br/>Format: Books<br/>The Zen kitchen / Adam Liaw with Asami Fujitsuka.ent://SD_ILS/0/SD_ILS:2708812024-05-18T16:09:30Z2024-05-18T16:09:30Zby Liaw, Adam, author.<br/>Call Number 641.5952 LIA<br/>Publication Date 2016<br/>Summary We love Japanese food. It's fast, healthy, easy and delicious. There's a reason Japan has some of the longest-lived, healthiest and most food-loving people on the planet. The secret is simple preparation of good ingredients, which makes Japanese cuisine perfect for you to cook at home. If you thought it was just sushi, think again. In THE ZEN KITCHEN, Adam Liaw guides you through his family favourites like Salt-grilled Salmon, Teriyaki Pork and Mushroom Rolls, Sukiyaki, Sashimi Salad, and Green Tea Roll Cake. These delicious dishes, and many more, will bring new favourites into your kitchen. With Adam's simple and accessible style and his belief that cooking is a celebration of food, philosophy and culture, THE ZEN KITCHEN is your practical guide to cooking tasty Japanese family food at home.<br/>Format: Books<br/>Made with love : 100 of the world's best chefs, cooks, & food artisans & the food they make for the people they love.ent://SD_ILS/0/SD_ILS:2730112024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.5 MAD<br/>Publication Date 2016<br/>Summary "We have been asking the world's best chefs a personal question: "What do you cook for the people you love?" Their answers and their personal recipes are the basis for a unique series of international cookbooks that raise money and awareness to fight poverty and hunger. Now, over one hundred of the world's finest cooks, chefs, bakers and food artisans drawn from the Australian, New Zealand, South African and British editions, are joining forces to create one extraordinary book, for one very special cause. Featuring chefs, cooks and food heroes from Australia, New Zealand, South Africa, and Great Britain, Made With Love is not only a joyous culinary celebration of cuisine from around the world but will also provide funds to help improve the lives of those who are in need of food and who need to be freed from poverty."<br/>Format: Books<br/>Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.ent://SD_ILS/0/SD_ILS:2760462024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gisslen, Wayne, 1946-, author.<br/>Call Number 641.815 GIS<br/>Publication Date 2016<br/>Format: Regular print<br/>Go ahead, make my drink : 60 recipes inspired by the best of film and television / text by Anthony Marinese ; illustrations by Horacio Cassinelli.ent://SD_ILS/0/SD_ILS:2725192024-05-18T16:09:30Z2024-05-18T16:09:30Zby Marinese, Anthony, author.<br/>Call Number 641.874 MAR<br/>Publication Date 2016 2015<br/>Summary Celebrate your favorite movies and television shows with this stylish and fun cocktail guide featuring delicious recipes and adorable illustrations. From the Cosmopolitans on Sex and the City and the absinthe in Moulin Rouge to the Big Lebowski s White Russians and James Bond s martinis, this is the ultimate guide to the most famous cocktails in pop culture. Concocted by San Francisco bartender and cocktail expert Anthony Marinese, this manual contains beverages specially invented as tributes to notable television series and cult films. Prepare delicious concoctions inspired by Game of Thrones, Rocky Horror Picture Show, the Walking Dead, Back to the Future, and many more! Complete with colorfully whimsical illustrations, this is the ultimate complement to your next TV binge or movie screening party.<br/>Format: Books<br/>Knives & ink : chefs and the stories behind their tattoos (with recipes) / [edited by] Isaac Fitzgerald, [illustrated by] Wendy MacNaughton.ent://SD_ILS/0/SD_ILS:2725212024-05-18T16:09:30Z2024-05-18T16:09:30Zby Fitzgerald, Isaac, editor.<br/>Call Number 641.5092 KNI<br/>Publication Date 2016<br/>Summary Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.<br/>Format: Books<br/>How to bake everything : simple recipes for the best baking / Mark Bittman ; illustrations by Alan Witschonke.ent://SD_ILS/0/SD_ILS:2725242024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bittman, Mark, author.<br/>Call Number 641.815 BIT<br/>Publication Date 2016<br/>Summary In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.<br/>Format: Books<br/>Publisher description <a href="https://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html">https://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html</a><br/>Beautiful biscuits / Tessa Whitehouse.ent://SD_ILS/0/SD_ILS:2889472024-05-18T16:09:30Z2024-05-18T16:09:30Zby Whitehouse, Tessa (Cake decorator) (Cake decorator), author.<br/>Call Number 641.8654 WHI<br/>Publication Date 2016<br/>Summary 24 step-by-step decorated biscuits for parties, gifts and special occasions. Includes biscuit recipes, tips for professional results and clever decorating techniques. Discover how to bake whole words in biscuit dough, pipe patterns in icing, create iced animals and faces, and achieve curved and 3-D designs.<br/>Format: Books<br/>Squires kitchen's guide to sugar modelling : fairytale figures / Jan Clement-May.ent://SD_ILS/0/SD_ILS:2841362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clement-May, Jan, author.<br/>Call Number 641.86539 CLE<br/>Publication Date 2016<br/>Summary Jan Clement-May returns with another easy-to-follow guide explaining how to model fun, fairy-tale cake toppers from Sugar Dough. This third book from the popular tutor is bursting with cake-top characters inspired by stories and nursery rhymes. Includes an easy-to-use size guide for every model, along with step-by-step instructions and photographs.<br/>Format: Books<br/>Qualitative research : a guide to design and implementation / Sharan B. Merriam, Elizabeth J. Tisdell.ent://SD_ILS/0/SD_ILS:2860362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Merriam, Sharan B., author.<br/>Call Number 370.72 MER<br/>Publication Date 2016<br/>Summary "This thoroughly revised and updated classic once again presents aguide to understanding, designing and conducting a qualitativeresearch study. The fourth edition retains the reader-friendly, jargon-free style,making the book accessible to both novice and experiencedresearchers. While the book is practical guide to design andimplementation of a qualitative research study, it also helpsreaders understand the theoretical and philosophical underpinningsof this research paradigm. Drawing on the latest literature as well as both authors'experience with conducting and teaching qualitative research, thefourth edition includes new material on case study research andaction research; discussion of online data sources (video, email,skype); updated discussion of data analysis software packages anduses; new discussion of data analysis strategies, includingnarrative analysis and poetic analysis; and a section on multipleways of presenting qualitative research findings. References,examples, and quotes have all been updated throughout the book"--<br/>Format: Books<br/>The homemade wedding cake / Natasha Collins.ent://SD_ILS/0/SD_ILS:2917212024-05-18T16:09:30Z2024-05-18T16:09:30Zby Collins, Natasha, author.<br/>Call Number 641.86539 COL<br/>Publication Date 2016<br/>Summary Making your own wedding cake is easy when you've been shown the right materials and techniques, and this is the only book to teach you. It is full of step-by-step guidance and advice, with plenty of tips to help a novice create something stunning and inspirational. This visually enticing step-by-step cake baking and decorating manual makes DIY wedding cakes easily accessible for everyone. In text and images that are both instructional and entertaining, Natasha Collins takes the reader through the whole process of choosing their design, baking their cake, embellishing it, transporting it, presenting it and serving it, so that they can be certain of success at every stage. Every project includes a timetable indicating how long each part of the process will take, and gives a schedule for when the cake should best be decorated and set up in relation to when it is going to be eaten.<br/>Format: Books<br/>Make the most of your time on Earth : the rough guide to the world.ent://SD_ILS/0/SD_ILS:1515142024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 910.202 MAK<br/>Publication Date 2015<br/>Summary Perfect for both the seasoned traveller and the armchair dreamer, it brings you the very best travel experiences - extraordinary landscapes, jaw-dropping architecture, white-knuckle adventures and tranquil hangouts. Want adventure? Try trekking to the source of the Ganges or exploring the lost island cities of Mozambique. Looking for an unusual place to stay? How about sleeping in a yurt in Inner Mongolia or an old prison in Latvia? For amazing wildlife, why not look for lemurs in Madagascar or spy dinosaur prints in Bolivia? And don't forget the world's most spectacular parties, including the Gnaoua festival in Morocco or Trinidad Carnival. Whether you want to ponder art in Melbourne or eat eels in the Neretva Delta, the compact edition of Rough Guides No.1 bestseller has all manner of travel experiences to keep those feet itching.<br/>Format: Regular print<br/>Rosa's Thai cafe : the cookbook / [Saiphin Moore].ent://SD_ILS/0/SD_ILS:1518482024-05-18T16:09:30Z2024-05-18T16:09:30Zby Moore, Saiphin<br/>Call Number 641.59593 MOO<br/>Publication Date 2015<br/>Summary Rosa's Thai Cafe. Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.<br/>Format: Regular print<br/>Good food, good life : 130 simple recipes you'll love to make and eat / Curtis Stone.ent://SD_ILS/0/SD_ILS:1522262024-05-18T16:09:30Z2024-05-18T16:09:30Zby Stone, Curtis, author.<br/>Call Number 641.555 STO<br/>Publication Date 2015<br/>Summary This collection is a celebration of the dishes that I absolutely love to make at home, from savouring their aromas while they cook right through to sharing them with the special people in my life. For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination.<br/>Format: Books<br/>At home in the whole food kitchen : celebrating the art of eating well / Amy Chaplin ; [photographs by Johnny Miller].ent://SD_ILS/0/SD_ILS:1530082024-05-18T16:09:30Z2024-05-18T16:09:30Zby Chaplin, Amy, author.<br/>Call Number 641.5636 CHA<br/>Publication Date 2015 2014<br/>Summary A sophisticated vegetarian cookbook with all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways--from the foundations of stocking a pantry and understanding your ingredients, to preparing elaborate seasonal feasts. Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin's kitchen. It is a heavenly place, and this book will make it your kitchen too. With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it's real working information--how and why to use ingredients--and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more. Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I'll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you're on your own, and ready to lend a hand when you're sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.<br/>Format: Books<br/>The Lake house / Kate Morton.ent://SD_ILS/0/SD_ILS:1567082024-05-18T16:09:30Z2024-05-18T16:09:30Zby Morton, Kate.<br/>Call Number FIC MOR<br/>Publication Date 2015<br/>Format: Books<br/>Dinner pies : from shepherd's pies and pot pies to turnovers, quiches, hand pies, and more, with 100 delectable & foolproof recipes / Ken Haedrich ; photographs by Melissa Di Palma.ent://SD_ILS/0/SD_ILS:1579362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Haedrich, Ken, 1954-, author.<br/>Call Number 641.8652 HAE<br/>Publication Date 2015<br/>Summary Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern &shy;- recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.<br/>Format: Books<br/>Taste : the infographic book of food / Laura Rowe.ent://SD_ILS/0/SD_ILS:1579272024-05-18T16:09:30Z2024-05-18T16:09:30Zby Rowe, Laura, author.<br/>Call Number 641.3 ROW<br/>Publication Date 2015<br/>Summary Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.<br/>Format: Books<br/>The River Cottage : Australia cookbook / Paul West ; foreword by Hugh Fearnely-Whittingstall ; photography by Mark Chew ; illustrations by Kat Chadwick.ent://SD_ILS/0/SD_ILS:1522092024-05-18T16:09:30Z2024-05-18T16:09:30Zby West, Paul, author.<br/>Call Number 641.5994 WES<br/>Publication Date 2015<br/>Summary Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage - in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West. Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions - sustainability and environmental issues being at the forefront - and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals. Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year.<br/>Format: Regular print<br/>Mamushka / Olia Hercules.ent://SD_ILS/0/SD_ILS:1534702024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hercules, Olia, author.<br/>Call Number 641.59477 HER<br/>Publication Date 2015<br/>Summary From Olia Hercules - Observer Rising Star of 2015 "Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love" Diana Henry Mamushka is a celebration of the food and flavours of the "Wild East" - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka? Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life!<br/>Format: Books<br/>Magic cakes : three cakes in one : one mixture, one bake, three delicious layers / Christelle Huet-Gomez ; photography by Valéry Guédes.ent://SD_ILS/0/SD_ILS:1548992024-05-18T16:09:30Z2024-05-18T16:09:30Zby Huet-Gomez, Christelle, author.<br/>Call Number 641.8653 HUE<br/>Publication Date 2015<br/>Summary Three cakes in one, this is every cake-lovers dream! Composed of just eggs, sugar, flour, butter and milk, and with a super simple preparation method, at first glance these recipes look just like any other cake recipe. But the magic in these cakes is in the cooking. Baked at a low temperature, the cake mixture divides itself into three layers, each with a distinct texture and taste: a dense, moist cake base; a delicate cream filling; and a light and fluffy sponge to top it off. The result is a cake like you've never tasted before - an explosion of textures and flavours in a moreish cake you just can't have one bite of! With chapters covering the basics; tutti-frutti; special and occasion cakes; and savoury, there are a host of flavours at your fingertips, from the simple vanilla cake of chocolate hazelnut, to more exotic flavour combinations of raspberry and Matcha green tea. Take the magic cake to a whole new level with the occasion cakes - try the Valentine mango passion cake or the intense chocolate Easter cake. More than just cakes, there are recipes for cupcakes, pies, cheesecakes and brownies - all with the special 'magic' touch. So what are you waiting for? Discover the magic for yourself!<br/>Format: Books<br/>New Zealand cafe cookbook : recipes you love from your favourite cafés / edited by Anna King-Shahab ; photography by Liz Clarkson.ent://SD_ILS/0/SD_ILS:1549032024-05-18T16:09:30Z2024-05-18T16:09:30Zby King-Shahab, Anna, editor.<br/>Call Number 641.5993 NEW<br/>Publication Date 2015<br/>Summary New Zealand's favourite cafes open their recipe books to share best-loved dishes from their menus. As you discover recipes from 50 cafes up and down the country, you'll spot some familiar places and visit others you'd never heard of, and be shown how to recreate their signature breakfasts, brunches, lunches and baked treats. The perfect road trip companion or book to flick through over a flat white, this book is a celebration of our thriving cafe culture and the places, people and food that make it special.<br/>Format: Books<br/>My kitchen, your table / Audra Morrice.ent://SD_ILS/0/SD_ILS:1549052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Morrice, Audra, 1970-, author.<br/>Call Number 641.595957 MOR<br/>Publication Date 2015<br/>Summary My food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. "Watch and learn," mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat - from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom's Apple Pie. I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.to your home as much joy as it has to mine and give you reason to cook for each and every occasion.<br/>Format: Books<br/>The Clandestine Cake Club : a year of cake : 100 celebratory recipes / Lynn Hill.ent://SD_ILS/0/SD_ILS:1549132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hill, Lynn (Founder of the Clandestine Cake Club) (Founder of the Clandestine Cake Club), author.<br/>Call Number 641.8653 HIL<br/>Publication Date 2015<br/>Summary Join Britain's biggest cake club on a sensational journey through the year, with 100 gorgeous recipes to make every occasion special. From birthdays and anniversaries to festivals and more, there's never been a better excuse to come bake with us!<br/>Format: Books<br/>Japanese home cooking / Chihiro Masui & Hanaé Kaédé ; photography by Annabelle Schachmes.ent://SD_ILS/0/SD_ILS:1579512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Masui, Chihiro, author.<br/>Call Number 641.5952 MAS<br/>Publication Date 2015<br/>Summary The sophisticated cuisine of Japan made easy for the home kitchen. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: * Japan's approach to food; * Step-by-step photographs for all recipes that require more than the most basic skills; * Final dish presentation; * Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; * Dashi stock base, symbol of Japanese cooking; * Notes on the history of Japanese regional cooking and the influence of foreigners; * The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: * Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; * Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; * Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; * Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; * Rice and Noodles: Rice with five flavours; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; * Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). For hard-to-find ingredients, the book includes is a resource section and tips on generally available substitutions.<br/>Format: Books<br/>Serbian cooking : popular recipes from the Balkan region / Danijela Kracun and Charles McFadden.ent://SD_ILS/0/SD_ILS:1534372024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kracun, Danijela, author.<br/>Call Number 641.594971 KRA<br/>Publication Date 2015<br/>Summary Forty-nine recipes make up this Eastern European cookbook. Inside, find all types of traditional Serbian fare, including potato salad, lentil soup, and an assortment of pita dishes, as well as sauces and a multitude of delectable desserts, such as creme puffs, baklava, and crepes. Most Serbian cooking traditions are intertwined with the cultures of its neighbouring countries. So, dont be surprised if some of these dishes seem similar to some of your own familys traditional recipes. Also, be prepared for some differences. In Serbia, lunch is the biggest meal of the day, while dinner happens to be the lightest, typically focusing on merely cold cuts and bread. Throw in an afternoon snack of a baked pastry and coffee and consider yourself a convert! Many of the recipes are vegetarian, but feel free to add your choice of meat to any dish.<br/>Format: Books<br/>Sake / Hideo Dekura.ent://SD_ILS/0/SD_ILS:1567652024-05-18T16:09:30Z2024-05-18T16:09:30Zby Dekura, Hideo, author.<br/>Call Number 641.5952 DEK<br/>Publication Date 2015<br/>Summary Sake has been designed to introduce information and explanations about matching different Sakes and cuisines. As part of this introduction to the enjoyment of Sakes, the author, Hideo Dekura, begins by highlighting 28 of the most respected Kuramotos (Sake Brewers) in Japan. Each of the 28 brewers have been individually explained; their methods and what gives each product its individual characteristics. You will become aware of the strong work ethic needed in achieving the respected and admired level of each Kuramoto's workmanship. This book is intended as a beginners guide with a selection of recipes to best accompany the Sake, readers will go on a journey of self discovery into the more intensive details of various makers of the very coolest Japanese Sake brands. This is the dream addition for every cook interested in Japanese food, drinks, and culture.<br/>Format: Books<br/>Social sweets / Jason Atherton.ent://SD_ILS/0/SD_ILS:1546572024-05-18T16:09:30Z2024-05-18T16:09:30Zby Atherton, Jason, author.<br/>Call Number 641.86 ATH<br/>Publication Date 2015<br/>Summary Featuring more than 100 recipes, Social Sweets is a heavenly collection of desserts from Michelin starred chef Jason Atherton. Showcasing a variety of beautiful and contemporary recipes from his London restaurants, this volume is a celebration of the flavours and techniques from across the world which have inspired him. As well as the desserts that feature on the menus of his restaurants, the collection also includes timeless classics, such as bakewell tart, sticky toffee pudding and cheesecakes, and ice creams and sorbets that act as the perfect accompaniment - or a dessert in their own right. Rounded off by a selection of cheese recipes, the recipes in this book are sure to inspire and will have something for every palate. Stunningly illustrated with photographs from John Cary, Jason once again proves why he is one of the world's most innovative chefs, offering an abundance of perfect treats to share with friends and family.<br/>Format: Books<br/>Food52 genius recipes : 100 recipes that will change the way you cook / Kristen Miglore ; photography by James Ransom.ent://SD_ILS/0/SD_ILS:1546622024-05-18T16:09:30Z2024-05-18T16:09:30Zby Miglore, Kristen, author.<br/>Call Number 641.5 MIG<br/>Publication Date 2015<br/>Summary "An essential collection of more than 100 foolproof recipes from food luminaries such as Julia Child, Alice Waters, and David Chang--curated, introduced, and photographed by the team behind the leading food website Food52. This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52's James Beard Award-nominated Genius Recipes column, which features inventive recipes that rethink cooking tropes and, simply put, are nothing short of genius. In this inspired book for the modern cook, Food52's executive editor Kristen Miglore combines new genius recipes, greatest hits from the column, and her own kitchen wisdom in a sleek, lushly illustrated package. Whether it's fail-safe Fried Chicken from Michael Ruhlman or the imaginative Black Pepper Tofu from Yotam Ottolenghi, once you try these recipes, you'll never need to go back to other versions. Plus with abundant how-to and finished dish photographs throughout, Genius Recipes is destined to become every home cook's go-to reference for smart, enjoyable cooking. "<br/>Format: Books<br/>Crepes and galettes : from the Breizh Cafe / Bertrand Larcher ; text coordinated by Sophie Brissaud ; photographs by Marie Pierre Morel.ent://SD_ILS/0/SD_ILS:1546642024-05-18T16:09:30Z2024-05-18T16:09:30Zby Larcher, Bertrand, 1966-, author.<br/>Call Number 641.815 LAR<br/>Publication Date 2015 2014<br/>Summary The culinary offering from Breizh Cafe is a cut above typical Breton crepes and galettes. Working with exceptional raw materials is the principle at the heart of Bertrand Larcher's culinary enterprise. Using only the best products - including the highly regarded Bordier butter - all his core ingredients are locally sourced and made by Brittany's top farmers and artisans. His singular approach forms the driving force behind this book, where he has gathered over 60 original crepe and galette recipes. Simple yet premium-quality Breton products are combined with unique flavours for an authentic and surprising result: Breizh roll with goat's cheese tartare, smoked salmon and ikura galette, chicken and cider sauce galette, honey and saracen ice cream crepe. Creating enhanced traditional recipes that become exceptional dishes is what Breizh Cafe stands for - the perfect balance between simplicity and excellence.<br/>Format: Books<br/>Mrs Beeton's guide to baking / Isabella Beeton ; edited by G. Coleby.ent://SD_ILS/0/SD_ILS:1586832024-05-18T16:09:30Z2024-05-18T16:09:30Zby Beeton, Mrs (Isabella Mary), 1836-1865, author.<br/>Call Number 641.71 BEE<br/>Publication Date 2015<br/>Format: Books<br/>Superlegumes : eat your way to great health / Chrissy Freer.ent://SD_ILS/0/SD_ILS:1530522024-05-18T16:09:30Z2024-05-18T16:09:30Zby Freer, Chrissy, author.<br/>Call Number 641.3565 FRE<br/>Publication Date 2015<br/>Summary With over 90 recipes and packed with information on nutrition and cooking tips, Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. Like many of the ancient grains (quinoa, chia) now so omnipresent in today's healthy kitchen, legumes, beans and pulses have been bypassed in favour of highly processed, unhealthy 'convenience' foods. With Superlegumes, all that has changed. These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas - not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy. From breakfast through to after-dinner treats, from pulled pork black bean sliders with green chilli salsa, Masala beef and red kidney bean curry or duck breast with pancetta, braised lentils and balsamic or Piri piri chicken with smashed chickpeas to peanut carob button cookies, double choc bean brownies or Mandarin, pistachio and chickpea cake - who said beans were boring?<br/>Format: Books<br/>Cake my day! : eye-popping designs for simple, stunning, fanciful, and funny cakes / Karen Tack and Alan Richardson.ent://SD_ILS/0/SD_ILS:1530582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tack, Karen.<br/>Call Number 641.86539 TAC<br/>Publication Date 2015<br/>Format: Books<br/>Making cheese : make your own traditional artisan cheese, butter and yoghurt / Susan Ogilvy.ent://SD_ILS/0/SD_ILS:1545502024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ogilvy, Susan<br/>Call Number 637.3 OGI<br/>Publication Date 2015<br/>Summary Drawings supplement step-by-step instructions for making nutritious hard, semihard, and soft cheeses as well as other dairy products like yogurt and butter.<br/>Format: Books<br/>Lazy cake cookies & more : delicious, shortcut desserts with 5 ingredients or less / Jennifer Palmer.ent://SD_ILS/0/SD_ILS:1580472024-05-18T16:09:30Z2024-05-18T16:09:30Zby McCartney, Jennifer, 1980-<br/>Call Number 641.86 MCC<br/>Publication Date 2015<br/>Format: Books<br/>Debbie Brown's cute cakes for children : 15 fun colourful party cakes to make at home.ent://SD_ILS/0/SD_ILS:2917202024-05-18T16:09:30Z2024-05-18T16:09:30Zby Brown, Debbie, 1960-, author.<br/>Call Number 641.86539 BRO<br/>Publication Date 2015<br/>Summary Debbie Brown, the UK's best-selling novelty cake author, is back with a brand new collection of 15 fun and colourful party cakes for little ones. From dogs to dinosaurs, princesses to pirates and monster trucks to monkeys, Cute Cakes for Children is brimming with birthday cake ideas that both boys and girls will love.<br/>Format: Regular print<br/>The art of making gelato : 50 flavors to make at home / Morgan Morano.ent://SD_ILS/0/SD_ILS:1542432024-05-18T16:09:30Z2024-05-18T16:09:30Zby Morano, Morgan, author.<br/>Call Number 641.862 MOR<br/>Publication Date 2015<br/>Summary Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!<br/>Format: Regular print<br/>Milk Bar life : recipes & stories / Christina Tosi ; with Courtney McBroom and spiritual chaperone Peter Meehan ; photographs by Gabriele Stabile and Mark Ibold.ent://SD_ILS/0/SD_ILS:1542662024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tosi, Christina, author.<br/>Call Number 641.86 TOS<br/>Publication Date 2015<br/>Summary Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic--and often savoury--recipes made from supermarket ingredients. For anyone addicted to crack pie, compost cookies, and cake truffles, here are their savoury counterparts--such as kimcheezits with blue cheese dip, burnt honey-butter kale with sesame seeds, and choose your own adventure chorizo burgers--along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through 'weaknights', sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.<br/>Format: Books<br/>Cover image <a href="9780770435103.jpg">9780770435103.jpg</a><br/>Animation in sugar : take 2 : 16 make-at-home celebration cakes from a world-famous sugar artist / Carlos Lischetti ; photography and illustrations by Elio Lischetti.ent://SD_ILS/0/SD_ILS:2861342024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lischetti, Carlos, author.<br/>Call Number 641.86539 LIS<br/>Publication Date 2015<br/>Summary Inspired by the illustrations of his twin brother Elio, Carlos' follow-up title to 'Animation sugar' includes a fabulous collection of 16 animated figures, such as a piggy pilot, a toy soldier, and even a zombie! --Back cover.<br/>Format: Regular print<br/>Pretty pâtisserie / Makiko Searle.ent://SD_ILS/0/SD_ILS:2846722024-05-18T16:09:30Z2024-05-18T16:09:30Zby Searle, Makiko, author.<br/>Call Number 641.865 SEA<br/>Publication Date 2015<br/>Format: Books<br/>The cook's bible : the best of American home cooking / Christopher Kimball.ent://SD_ILS/0/SD_ILS:2904272024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kimball, Christopher, author.<br/>Call Number 641.5 KIM<br/>Publication Date 2015<br/>Summary Provides the basics of how to dice an onion or cut up a chicken ; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon ; explains why one method or ingredient is better than another ; and rates kitchen equipment.<br/>Format: Books<br/>Planet Cake : love and friendship : celebration cakes for special occasions / Paris Cutler ; photography by Chris Chen.ent://SD_ILS/0/SD_ILS:2904332024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cutler, Paris, author.<br/>Call Number 641.86539 CUT<br/>Publication Date 2015<br/>Summary Creating a unique cake for someone you love or for a treasured friend is an unbeatable way to show how much you care. These cakes will be the highlight of significant events such as christenings, engagements, weddings and anniversaries, as well as birthdays - and occasions held to simply mark the importance of a special relationship. The projects are designed for the beginner through to the more experienced cake decorator, with shapes that are simple to master. Planet Cake Love and Friendship features approximately 30 romantic cake decorating designs, ranging from traditional with a twist to very contemporary in style. From recipes for base cakes, to techniques for applying ganache and fondant, through to methods for creating beautiful figurines, Paris Cutler presents ideas and information aplenty to help you create a cake perfectly tailored to delight the person you care about.<br/>Format: Regular print<br/>First bite : how we learn to eat / Bee Wilson ; with illustrations by Annabel Lee.ent://SD_ILS/0/SD_ILS:2960552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wilson, Bee, author.<br/>Call Number 641.013 WIL<br/>Publication Date 2015<br/>Summary "In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--<br/>Format: Books<br/>Delicious : indulge / Valli Little.ent://SD_ILS/0/SD_ILS:1247132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Little, Valli, author.<br/>Call Number 641.86 LIT<br/>Publication Date 2014<br/>Format: Books<br/>The culinary imagination : from myth to modernity / Sandra M. Gilbert.ent://SD_ILS/0/SD_ILS:1567442024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gilbert, Sandra M., author.<br/>Call Number 641.013 GIL<br/>Publication Date 2014<br/>Summary From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania.<br/>Format: Books<br/>Making bread together : step-by-step recipes for fun and simple breads to make with children / Emmanuel Hadjiandreou ; photography by Steve Painter.ent://SD_ILS/0/SD_ILS:1256552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hadjiandreou, Emmanuel, author.<br/>Call Number 641.815 HAD<br/>Publication Date 2014<br/>Summary Emmanuel Hadjiandreou is passionate about bread and in his award-winning first book, he showed us how to make it, step by step. Now he invites the kids into the kitchen so that they too can discover the joy of baking at an early age. All these kid-friendly recipes are delicious, nutritious and great fun to bake together!<br/>Format: Regular print<br/>High tea : including afternoon tea recipes and ideas / from Stephanie Alexander, Kyly Clarke, Julie Goodwin [and others ; proudly supporting the McGrath Foudation].ent://SD_ILS/0/SD_ILS:1285602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Alexander, Stephanie, 1940-, contributor.<br/>Call Number 641.53 HIG<br/>Publication Date 2014<br/>Summary High tea is an occasion. An occasion for cake, for friends, for celebrating. Here are recipes for cakes big and small, sandwiches and savoury bites, as well as favourite recipes from Stephanie Alexander, David Herbert, Belinda Jeffery and Not Quite Nigella. Including a recipe created by Julie Goodwin exclusively for this book and sumptuous ideas for how to host a high tea by Kyly Clarke, Samantha Wills and Eamon Sullivan, High Tea promises to make a special occasion out of any event.<br/>Format: Books<br/>Handmade gifts from the kitchen : more than 100 culinary inspired presents to make and bake / Alison Walker ; photography by Tara Fisher.ent://SD_ILS/0/SD_ILS:1285612024-05-18T16:09:30Z2024-05-18T16:09:30Zby Walker, Alison (Chef) (Chef), author.<br/>Call Number 641.5 WAL<br/>Publication Date 2014<br/>Summary This is a delightful gift in itself, as well as providing a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family. In a world where mass-produced is the norm, home-made carries a certain potency of care and thought. Show that special someone how much you care by making or baking a wonderful gift, whatever the occasion.<br/>Format: Books<br/>A modern way to eat : over 200 satisfying, everyday vegetarian recipes (that will make you feel amazing) / Anna Jones.ent://SD_ILS/0/SD_ILS:1285632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jones, Anna, author.<br/>Call Number 641.5636 JON<br/>Publication Date 2014<br/>Summary FOREWORD BY JAMIE OLIVER A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now. How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, 'A Modern Way to Eat' covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.<br/>Format: Regular print<br/>Sweet Envy / Alistair Wise & Teena Kearney-Wise.ent://SD_ILS/0/SD_ILS:1505052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wise, Alistair, author.<br/>Call Number 641.86 WIS<br/>Publication Date 2014<br/>Summary Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena... The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy.<br/>Format: Books<br/>Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours / Alice Medrich with Maya Klein.ent://SD_ILS/0/SD_ILS:1505142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Medrich, Alice, author.<br/>Call Number 641.331 MED<br/>Publication Date 2014<br/>Format: Books<br/>Konditor and cook book of cakes / Gerhard Jenne.ent://SD_ILS/0/SD_ILS:1257122024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jenne, Gerhard, author.<br/>Call Number 641.8653 JEN<br/>Publication Date 2014<br/>Format: Books<br/>Phillippa's home baking / Phillippa Grogan & Richard Cornish ; photograpy Mark Chew.ent://SD_ILS/0/SD_ILS:2114522024-05-18T16:09:30Z2024-05-18T16:09:30Zby Grogan, Phillippa, author.<br/>Call Number 641.815 GRO<br/>Publication Date 2014<br/>Summary Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods, such as fruit muffins, slices, chocolate cakes and the lightest sponges, as well as pizzas, savoury tarts and traditionally made breads. In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 baking recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. Backed by expert knowledge of quality ingredients, basic techniques and the chemistry of cooking, Phillippa's reassuring advice will assist you at every step, whether you are baking for lunchboxes, tea parties or a feasting table.<br/>Format: Regular print<br/>Vanilla table : the essence of exquisite cooking from the world's best chefs / Natasha MacAller ; photography, Manja Wachsmuth.ent://SD_ILS/0/SD_ILS:1542152024-05-18T16:09:30Z2024-05-18T16:09:30Zby MacAller, Natasha, author.<br/>Call Number 641.6382 MAC<br/>Publication Date 2014 2013<br/>Summary You might think there are only so many ways vanilla can be used in the kitchen; Natasha MacAller is ready to change your mind and take you on a journey to discover the many wonders of one of the most versatile ingredients in your pantry.<br/>Format: Regular print<br/>Good without gluten / Frederique Jules, Jennifer Lepoutre, Mitsuru Yanase ; photographs by Akiko Ida ; styling by Sabrina Faua-Role.ent://SD_ILS/0/SD_ILS:2114262024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jules, Frederique, author.<br/>Call Number 641.5631 JUL<br/>Publication Date 2014<br/>Summary The chefs at Parisian restaurant and grocery store 'No Glu' create delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, guaranteed gluten-free (many of the recipes are also lactose-free). Included are gluten-free recipes for scrumptious cookies, sticky banana cake, sweet pastry, polenta cake, savoury and sweet muffins, chestnut flour bread, chickpea bread, crepes, focaccia, cheesecake, burgers, pizza and quiche.<br/>Format: Regular print<br/>In the charcuterie : how to make sausage, salumi, pâtés, roasts, confits, and other meaty goods / Taylor Boetticher and Toponia Miller ; photography by Alex Farnum.ent://SD_ILS/0/SD_ILS:1265562024-05-18T16:09:30Z2024-05-18T16:09:30Zby Boetticher, Taylor, author.<br/>Call Number 641.36 BOE<br/>Publication Date 2014<br/>Format: Books<br/>Deco roll cakes : let's make decorated Swiss rolls! / Junko.ent://SD_ILS/0/SD_ILS:1265572024-05-18T16:09:30Z2024-05-18T16:09:30Zby Junko, 1975-, author.<br/>Call Number 641.86539 JUN<br/>Publication Date 2014 2010<br/>Summary The long-awaited English edition of Junko's Deco Roll Cakes! is finally here! A light sponge filled with fresh cream and fruit, roll cakes are irresistible, but Internet baking celebrity, Junko, has taken the classic cake and made it even more irresistible by adding a personalised touch to each cake.<br/>Format: Regular print<br/>Michelle Wibowo's showstopper wedding cakes : 10 tutorials for sculpting truly amazing cakes.ent://SD_ILS/0/SD_ILS:2889542024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wibowo, Michelle, author.<br/>Call Number 641.8653 WIB<br/>Publication Date 2014<br/>Format: Books<br/>The painted cake / Natasha Collins.ent://SD_ILS/0/SD_ILS:2846732024-05-18T16:09:30Z2024-05-18T16:09:30Zby Collins, Natasha<br/>Call Number 641.86539 COL<br/>Publication Date 2014<br/>Format: Books<br/>Through the seasons : the free range cook / Annabel Langbein.ent://SD_ILS/0/SD_ILS:3087392024-05-18T16:09:30Z2024-05-18T16:09:30Zby Langbein, Annabel, author.<br/>Call Number 641.564 LAN<br/>Publication Date 2014<br/>Summary Bestselling author Annabel Langbein is back with a brand new book featuring more than 200 fabulously simple recipes using fresh, seasonal food. In a world that places so many demands on our lives, taking a few minutes to prepare a meal and enjoy the ritual of eating together provides a rhythm to daily life and gives us a sense of belonging and connection to the cycles of nature. Home cooking isn't about performance food and fancy tricks; it's about nourishment and care. And beginning with fresh, seasonal produce is one of the simplest ways to make great food. All the recipes in Through the Seasons are designed to make the most of every season's produce-from the lightest summer salads to the most decadent winter puddings. Clever variations and substitutions to the recipes mean that many of the dishes can be cooked at any time of year with whatever produce you have to hand. There are many gluten-free and vegetarian options, plus menu suggestions for every occasion, as well as hundreds of Annabel's cooking and gardening tips and tricks. Annabel also brings her own twist to classics that will quickly become delicious family favourites-including a guilt-free black velvet cake, the ultimate roast chicken, and the best sticky Asian pork belly you will ever eat. Interactive with Annabel's website, Through the Seasons will inspire a fresh way of thinking and eating-more than just a cookbook, it's a toolkit for a good life.<br/>Format: Books<br/>Event tourism : concepts, international case studies, and research / Donald Getz, Ph.D., professor, school of tourism, the University of Queensland, Australia affiliated with the Norwegian school of hotel management at the University of Stavanger, Norway Donald Getz resides in Calgary, Canada.ent://SD_ILS/0/SD_ILS:1233042024-05-18T16:09:30Z2024-05-18T16:09:30Zby Getz, Donald, 1949-<br/>Call Number 658.456 GET<br/>Publication Date 2013<br/>Format: Books<br/>Gelato Messina : the recipes / Nick Palumbo.ent://SD_ILS/0/SD_ILS:1233452024-05-18T16:09:30Z2024-05-18T16:09:30Zby Palumbo, Nick, author.<br/>Call Number 641.862 PAL<br/>Publication Date 2013<br/>Summary Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. It is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue.<br/>Format: Books<br/>Modern art desserts : recipes for cakes, cookies, confections, and frozen treats based on iconic works of art / Caitlin Freeman ; contributions from Tara Duggan ; foreword by Rose Levy Beranbaum ; photography by Clay McLachlan ; curator's notes by Janet Bishop.ent://SD_ILS/0/SD_ILS:1230602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Freeman, Caitlin<br/>Call Number 641.86 FRE<br/>Publication Date 2013<br/>Summary Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.<br/>Format: Books<br/>Food DIY : how to make your own everything - sausages to smoked salmon, sourdough to sloe gin, bacon to buns / Tim Hayward.ent://SD_ILS/0/SD_ILS:1230612024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hayward, Tim<br/>Call Number 641.5 HAY<br/>Publication Date 2013<br/>Summary Shows you how to make your own butter and cheese, sloe gin, suet pudding and potted lobster; how to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables. This book teaches you how to make your own takeaway: from Peking duck and fried chicken to doner kebab and your morning cappuccino.<br/>Format: Books<br/>À La Mère de Famille : the book of recipes / [artisanal] recipes by Julien Merceron ; photography by Jean Cazals ; styling by Lene Knudsen ; illustrations by A3.ent://SD_ILS/0/SD_ILS:1224132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Merceron, Julien, author<br/>Call Number 641.860944 MER<br/>Publication Date 2013<br/>Summary Founded in 1761 as a family-run store, A la Mere de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. This cookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles. Learn how to make caramels, candied nuts and confits all beautifully presented in classic French fashion, making A la Mere de Famille the haute couture of confectionery.<br/>Format: Books<br/>The dirty chef : from big city food critic to foodie farmer / Matthew Evans.ent://SD_ILS/0/SD_ILS:2121322024-05-18T16:09:30Z2024-05-18T16:09:30Zby Evans, Matthew, 1966-, author.<br/>Call Number 926.4 EVA<br/>Publication Date 2013<br/>Summary The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.<br/>Format: Books<br/>Wedding cakes : the couture collection / Naomi Yamamoto ; photography by Fumihiko Watanabe.ent://SD_ILS/0/SD_ILS:1231572024-05-18T16:09:30Z2024-05-18T16:09:30Zby Yamamoto, Naomi<br/>Call Number 641.8653 YAM<br/>Publication Date 2013<br/>Format: Books<br/>Tanoshii : joy of making Japanese style cakes and desserts / Yamashita Masataka.ent://SD_ILS/0/SD_ILS:1204972024-05-18T16:09:30Z2024-05-18T16:09:30Zby Masataka, Yamashita<br/>Call Number 641.860952 MAS<br/>Publication Date 2013<br/>Summary Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique.<br/>Format: Books<br/>Spice kitchen : from the Ganges to Goa : fresh Indian cuisine to make at home / Ragini Dey.ent://SD_ILS/0/SD_ILS:1208792024-05-18T16:09:30Z2024-05-18T16:09:30Zby Dey, Ragini<br/>Call Number 641.5954 DEY<br/>Publication Date 2013<br/>Summary Spice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it.<br/>Format: Books<br/>The Kitchen therapist : mastering the basics / Jo Richardson.ent://SD_ILS/0/SD_ILS:1208802024-05-18T16:09:30Z2024-05-18T16:09:30Zby Richardson, Jo, author<br/>Call Number 641.5 RIC<br/>Publication Date 2013<br/>Summary Are you always trying to make a cake, pudding or roast chicken and finding that it keeps turning out the same - dull and average! It's time for the Kitchen Therapist to turn your everyday cooking into gorgeous looking dishes that taste as good as they look! A lot of simple recipes are ruined when the food is left for too long in the oven, not enough liquid is used in the sauce or the frying pan just has to much oil in it. This book is an easy to read instruction manual about the common mistakes that family and every day cooks make when they are preparing standard recipes. Over 75 recipes are included, which include the recipe on how to make the dish, and a picture of the perfect sample. Each recipe also includes a picture of how the recipe can go wrong, and points about what the common mistakes are.<br/>Format: Books<br/>The icing on the cake : your ultimate step-by-step guide to decorating baked treats / Juliet Stallwood.ent://SD_ILS/0/SD_ILS:352172024-05-18T16:09:30Z2024-05-18T16:09:30Zby Stallwood, Juliet<br/>Call Number 641.86539 STA<br/>Publication Date 2013<br/>Summary Welcome to the world of baking and decorating! Whether you've never picked up a cookie cutter or a piping nozzle before or you're an experienced baker, this book will show you how easy it is to transform a humble cake, cupcake, biscuit, cake pop, macaron or other baked treat into a stunning creation. Juliet Stallwood runs a bakery specialising in decorated goodies and is renowned for her unique and imaginative designs. For the first time she is sharing her secrets in a book. In Chapter One of The Icing on the Cake, 'Decorate to Indulge', you'll find recipes for sweet comforts such as Chocolate Swirl Cupcakes and Raspberry Dust Macarons. Chapter Two, 'Decorate for Love', revels in the art of romance, including wonderful wedding favours like Kissing Birds Biscuits and a Heart Chocolate Box Cake for your Valentine. Chapter Three, 'Decorate to Celebrate', gives you recipes for birthday parties, baby showers and festive occasions, including teddy bear and rabbit cupcakes and a Gingerbread House. The book finishes with a flourish in Chapter Four, 'Decorate to Impress', which is full of extravagant show-off pieces like the Ivory Corsage Wedding Cake and Magnificent Mini Cakes. There are over 50 gorgeous recipes that are completely do-able, all with practical information and clear instructions. Plus, in Chapter Five you'll find all of Juliet's 'Best-Kept Secrets', from tools and equipment to techniques and downloadable templates, making this a must-have book.<br/>Format: Books<br/>Delia's cakes / [Delia Smith] ; photography by Dan Jones ; food stylist Lindsey Greensted Benech.ent://SD_ILS/0/SD_ILS:354322024-05-18T16:09:30Z2024-05-18T16:09:30Zby Smith, Delia<br/>Call Number 641.8653 SMI<br/>Publication Date 2013<br/>Summary The only cake book you'll ever need, from one of the world's best-loved and most-trusted cooks. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to exciting new recipes such as iced hidden strawberry cupcakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted.<br/>Format: Books<br/>Baking by hand : make the best artisanal breads and pastries better without a mixer / Andy & Jackie King, founders of A&J King Artisan Bakers.ent://SD_ILS/0/SD_ILS:1579312024-05-18T16:09:30Z2024-05-18T16:09:30Zby King, Andy, 1961-, author.<br/>Call Number 641.815 KIN<br/>Publication Date 2013<br/>Summary Offers recipes for freshly baked breads and other baked items made in the traditional way, without a mixer, with instructions for hand-mixing and other traditional techniques.<br/>Format: Books<br/>Publisher description <a href="http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html">http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html</a>
Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html">http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html</a><br/>Cake craft made easy : step by step sugarcraft techniques for 16 vintage-inspired cakes / Fiona Pearce ; photographer, Sian Irvine.ent://SD_ILS/0/SD_ILS:2904312024-05-18T16:09:30Z2024-05-18T16:09:30Zby Pearce, Fiona, author.<br/>Call Number 641.86539 PEA<br/>Publication Date 2013<br/>Summary Essential cake decorating techniques explained, from simple buttercream piping through to brush embroidery with royal icing, making sugar flowers, and decorating novelty cakes.<br/>Format: Books<br/>Squires Kitchen's guide to making more iced flowers / Ceri D.D. Griffiths.ent://SD_ILS/0/SD_ILS:2917142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Griffiths, Ceri D. D., author.<br/>Call Number 641.86539 GRI<br/>Publication Date 2013<br/>Format: Books<br/>The Crabapple Bakery cupcake cookbook / Jennifer Graham.ent://SD_ILS/0/SD_ILS:3087272024-05-18T16:09:30Z2024-05-18T16:09:30Zby Graham, Jennifer, author.<br/>Call Number 641.8653 GRA<br/>Publication Date 2013 2007<br/>Format: Regular print<br/>The kitchen as laboratory : reflections on the science of food and cooking / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.ent://SD_ILS/0/SD_ILS:318912024-05-18T16:09:30Z2024-05-18T16:09:30Zby Vega, César.<br/>Call Number 664.07 KIT<br/>Publication Date 2012<br/>Format: Books<br/>Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320472024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 PAT<br/>Publication Date 2012<br/>Format: Books<br/>Jam drops and marble cake : 60 years of CWA award-winning recipes.ent://SD_ILS/0/SD_ILS:317222024-05-18T16:09:30Z2024-05-18T16:09:30Zby Country Women's Association of New South Wales<br/>Call Number 641.865 JAM<br/>Publication Date 2012<br/>Summary This is a timeless collection of over 130 tried-and-true recipes. Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women's Association of New South Wales. From peach blossom cake to Anzac biscuits, from raspberry coconut slice to scones, these nostalgic recipes will charm and delight while rewarding the baker with prize-winning results.<br/>Format: Books<br/>Cake pops : delightful cakes for every occasion / Francis Van Arkel.ent://SD_ILS/0/SD_ILS:319512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Arkel, Frances van<br/>Call Number 641.8653 ARK<br/>Publication Date 2012<br/>Format: Books<br/>Wood-fired oven cookbook : 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs / Holly and David Jones.ent://SD_ILS/0/SD_ILS:320222024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jones, Holly.<br/>Call Number 641.71 JON<br/>Publication Date 2012<br/>Format: Books<br/>The world's best street food : where to find it & how to make it.ent://SD_ILS/0/SD_ILS:320242024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lonely Planet Publications (Firm)<br/>Call Number 641.57 WOR<br/>Publication Date 2012<br/>Summary The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners. Bring the world's greatest street foods to your home with this compendium of classic recipes! 100 authentic recipes with simple, clear instructions for perfect preparation. Glossary of exotic ingredients with easy-to-find alternatives. Evocative profiles of each dish show you where to find the best examples when you're on the road. Written by food writers from around the world with an introduction by Tom Parker Bowles.<br/>Format: Books<br/>The sweet book of candy making : from the simple to the spectacular-how to make caramels, fudge, hard candy, fondant, toffee, and more! / Elizabeth LaBau.ent://SD_ILS/0/SD_ILS:354442024-05-18T16:09:30Z2024-05-18T16:09:30Zby LaBau, Elizabeth.<br/>Call Number 641.853 LAB<br/>Publication Date 2012<br/>Summary "This mouthwatering book is an illustrated, comprehensive guide to candy making in three sections. Part I is a complete guide to all the ingredients and tools you need in your pantry to master the art. Part II, the bulk of the book, teaches the basics of different styles of candy, using more than 50 delicious recipes to demonstrate the techniques. You'll find chapters on all the basics, including:- Hard candies- Caramels- Toffee- Fondant- Fudge- Truffles- Fruit and nut-based candies- Marshmallows- ChocolatesPart III covers the finishing touches, including molding, piping, decorating, and presenting your candies.Sweeten up your kitchen with The Sweet Book of Candy Making!"--<br/>Format: Books<br/>Celebration : proceedings of the Oxford Symposium on Food and Cookery 2011 / edited by Mark McWilliams.ent://SD_ILS/0/SD_ILS:1541142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Oxford Symposium on Food & Cookery (2011 : St. Catherine's College)<br/>Call Number 641.3 OXF<br/>Publication Date 2012<br/>Summary "The Oxford Symposium on Food & Cookery celebrated its thirtieth anniversary in 2011. In keeping with this happy event, celebration was the subject of this year's meeting. Symposiasts have taken their usual broad and generous approach to the topic. So papers range in geographical relevance from highland Equador through Transylvania, Anatolia, Congo-Brazzaville, Iceland, and old Los Angeles. Chronologically too, several periods are addressed: ancient Rome, Ptolomaic Egypt, Ottoman Turkey, Georgian Dublin, and Victorian London. The occasions of celebration considered run from wedding breakfasts, birthday parties, Easter, harvest festival, and Passover, while the sorts of celebration include banquets, drinking bouts, the Icelandic thorrablot, and election day feasts. Authors include from America, Jonathan Brumberg-Kraus, Anthony Buccini, Sharon Hudgins, Charles Perry; from Turkey, Aylin Tan and Priscilla Mary Isin; from England, Robert Appelbaum, Andrew Dalby, Christopher Grocock, Gillian Riley, David C. Sutton, and from Israel, Susan Weingarten" --Publisher.<br/>Format: Books<br/>Cakestar : your guide to creating show-stopping cakes / Jade Lipton.ent://SD_ILS/0/SD_ILS:319162024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lipton, Jade.<br/>Call Number 641.8653 LIP<br/>Publication Date 2012<br/>Summary CakeStar is packed with more than 25 spectacular and show-stopping cakes, cupcakes and biscuits designs by Jade Lipton, owner of successful boutique cake business Cakestar. Each design features professional decorating tips, tricks and techniques with step-by-step photographs for you to follow. Cakestar also includes a section on the skills and equipment needed for cake decorating, plus never-fail basic cake, cupcake and biscuit recipes, so you can work your own magic and create show-stopping treats for any occasion.<br/>Format: Books<br/>150 best donut recipes : fried or baked / George Geary.ent://SD_ILS/0/SD_ILS:1208662024-05-18T16:09:30Z2024-05-18T16:09:30Zby Geary, George.<br/>Call Number 641.8653 GEA<br/>Publication Date 2012<br/>Format: Books<br/>My pizza : the easy no-knead way to make spectacular pizza at home / Jim Lahey with Rick Flaste.ent://SD_ILS/0/SD_ILS:1208712024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lahey, Jim<br/>Call Number 641.8248 LAH<br/>Publication Date 2012<br/>Summary Cooks can make homemade pizza that exceeds their wildest expectations with Lahey's groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, "My Pizza" unlocks the secrets of great, easy pizza for home cooks everywhere.<br/>Format: Books<br/>Making artisan pasta : how to make a world of handmade noodles, stuffed pasta, dumplings, and more / [Aliza Green ; with photography by Steve Legato].ent://SD_ILS/0/SD_ILS:1208762024-05-18T16:09:30Z2024-05-18T16:09:30Zby Green, Aliza.<br/>Call Number 641.822 GRE<br/>Publication Date 2012<br/>Summary "With the simplest ingredients and easier-than-you-think instructions, Making Artisan Pasta teaches you how make your own linguine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing pasta for later. Going way beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas"--<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy1116/2011031326-d.html">http://www.loc.gov/catdir/enhancements/fy1116/2011031326-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy1203/2011031326-t.html">http://www.loc.gov/catdir/enhancements/fy1203/2011031326-t.html</a><br/>How to cook everything. the basics : all you need to make great food / Mark Bittman; photography by Romulo Yanes.ent://SD_ILS/0/SD_ILS:318202024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bittman, Mark.<br/>Call Number 641.5 BIT<br/>Publication Date 2012<br/>Summary "The next best thing to having Mark Bittman in the kitchen with you. Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.More than 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 171 recipes, cooking with The Basics is like having Bittman in the kitchen with you. This is the essential how-to cookbook, with more than 1,000 beautiful and helpful photos of step-by-step techniques and finished recipes Special "Basics" pages cover essentials like equipping a kitchen and stocking a pantry, what to look for when buying produce, how to tell when food is done, and more Tips and variations let home cooks hone their skills and be creative How to Cook Everything The Basics is an absolutely essential beginner's cookbook and an irresistible and invaluable guide for accomplished cooks"--<br/>Format: Books<br/>Make me : cupcakes.ent://SD_ILS/0/SD_ILS:318402024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.8653 MAK<br/>Publication Date 2012<br/>Format: Books<br/>Making mead, cider, perry and country wines : recipes, and how to make them.ent://SD_ILS/0/SD_ILS:320142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hughes, Craig.<br/>Call Number 641.873 HUG<br/>Publication Date 2012<br/>Format: Books<br/>Bread revolution : rise up & bake / Duncan Glendinning & Patrick Ryan.ent://SD_ILS/0/SD_ILS:316742024-05-18T16:09:30Z2024-05-18T16:09:30Zby Glendinning, Duncan.<br/>Call Number 641.815 GLE<br/>Publication Date 2012<br/>Summary The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.<br/>Format: Books<br/>Moufflet : more than 100 gourmet muffin recipes that rise to any occasion / Kelly Jaggers.ent://SD_ILS/0/SD_ILS:352062024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jaggers, Kelly<br/>Call Number 641.8157 JAG<br/>Publication Date 2012<br/>Summary Puts ordinary muffins over the top! Indulge in the rich flavors of pumpkin and caramel. Savor the satisfying taste of maple and bacon. Experience the extraordinary combination of goat cheese and leeks. In this cookbook, you'll find enough gourmet muffins to entertain your every tastebud. Whether you're looking for the perfect side for a special dinner or a delightful dessert to end your soiree, the scrumptious ingredients in these recipes are sure to leave you wanting more. You and your guests won't be able to resist nibbling on sweet and savory muffins like: Mascarpone Pound Cake Pepper Jack Chorizo Double Shot Espresso Pistachio Rose Water Sun-Dried Tomato and Parmesan Dulce de Leche Spinach, Artichoke, and Jalapeno No longer just a complement to coffee, these flavorful muffins are sure to be the star of any meal.<br/>Format: Books<br/>Ingredients / created by Peter Mirams ; original text by Loukie Werle [and Jill Cox].ent://SD_ILS/0/SD_ILS:2705332024-05-18T16:09:30Z2024-05-18T16:09:30Zby Werle, Loukie.<br/>Call Number 641.3 WER<br/>Publication Date 2012 1998<br/>Summary Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.<br/>Format: Books<br/>Fika : recipes for 30 baking classics ; from bite-sized biscuits to festive cakes.ent://SD_ILS/0/SD_ILS:2798842024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.815 FIK<br/>Publication Date 2012<br/>Format: Books<br/>More sugar flowers for beginners : a step-by-step guide to making beautiful flowers in sugar / Paddi Clark.ent://SD_ILS/0/SD_ILS:2889502024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clark, Paddi, author.<br/>Call Number 641.86539 CLA<br/>Publication Date 2012<br/>Format: Books<br/>Animation in sugar / Carlos Lischetti ; [photography and illustrations by Eliio Lischetti].ent://SD_ILS/0/SD_ILS:2841352024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lischetti, Carlos, author.<br/>Call Number 641.86539 LIS<br/>Publication Date 2012<br/>Summary If you're celebrating with friends and family, there's no better gift for someone truly special than a hand-crafted cake made just for them. Now you can watch your very own cakes come to life as you learn to model with talented sugar artist, Carlos Lischetti.<br/>Format: Books<br/>Squires Kitchen's guide to making iced flowers : piped and stencilled sugar flowers for cakes, cookies and desserts / Ceri DD Griffiths ; editor: Jenny Royle ; photography: Alister Thorpe.ent://SD_ILS/0/SD_ILS:2917152024-05-18T16:09:30Z2024-05-18T16:09:30Zby Griffiths, Ceri D. D., author.<br/>Call Number 641.86539 GRI<br/>Publication Date 2012<br/>Format: Books<br/>100 best cakes & desserts / Gabriel Gate.ent://SD_ILS/0/SD_ILS:3087592024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gaté, Gabriel, 1955-<br/>Call Number 641.86 GAT<br/>Publication Date 2012<br/>Summary With 100 easy-to-follow recipes, this book includes chapters on cakes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients.<br/>Format: Regular print<br/>On the menu / James Mackenzie ; foreword by Nigel Barden ; photography by Jason Lowe.ent://SD_ILS/0/SD_ILS:320212024-05-18T16:09:30Z2024-05-18T16:09:30Zby Mackenzie, James.<br/>Call Number 641.5 MAC<br/>Publication Date 2011<br/>Format: Books<br/>The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.ent://SD_ILS/0/SD_ILS:1281772024-05-18T16:09:30Z2024-05-18T16:09:30Zby Field, Carol.<br/>Call Number 641.8150945 FIE<br/>Publication Date 2011<br/>Summary The Italian Baker" is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and "cornetti" to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, "The Italian Baker" was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, "The Italian Baker" is a landmark work that continues to be a must for every serious baker.<br/>Format: Books<br/>Traditional family cakes.ent://SD_ILS/0/SD_ILS:1247582024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.8653 TRA<br/>Publication Date 2011<br/>Format: Books<br/>Five star hospitality [videorecording].ent://SD_ILS/0/SD_ILS:312432024-05-18T16:09:30Z2024-05-18T16:09:30Zby Video Education Australasia.<br/>Call Number DVD 647.94 FIV<br/>Publication Date 2011<br/>Summary "In this comprehensive examination of what it takes to provide world class service, we visit SkyCity Darwin, a five star international hotel, and discover valuable lessons from the hotel's experienced leadership and management team. In it, we learn how five star service starts at the point of first contact, with open body language, active engagement, and effective handling of complaints. We see how empowering staff with responsibility, and celebrating their achievements leads to service excellence. Finally we go behind the scenes into the kitchen to witness how mastery comes from the passionate pursuit of innovation. This is an engaging look at modern workforce issues, including excellence, diversity and inclusive practices"--Container.<br/>Format: Other<br/>Zumbo : Adriano Zumbo's fantastical kitchen of other-worldly delights / Adriano Zumbo.ent://SD_ILS/0/SD_ILS:312632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Zumbo, Adriano.<br/>Call Number 641.86 ZUM<br/>Publication Date 2011<br/>Summary "Join Adriano Zumbo on a whirlwind tour through his whimsical world of sweet treats. Learn how to create his Willy Wonka-style inventions, from melt-in-the-mouth macarons with bold flavour combinations to sublime chocolates, perfect pastries and amazing gateaux and dessert creations. Challenge yourself to conquer the croque-en-bouche or take on the wonderful multi-layered v8 cake, both made famous after featuring on 'MasterChef Australia'. Inspirational and utterly irresistible, Zumbo will take you on a journey beyond the chocolate factory. "<br/>Format: Books<br/>How to make bread : step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries / Emmanuel Hadjiandreou ; photography by Steve Painter.ent://SD_ILS/0/SD_ILS:311632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hadjiandreou, Emmanuel.<br/>Call Number 641.815 HAD<br/>Publication Date 2011<br/>Format: Books<br/>The birthday cake book / Fiona Cairns ; photographs by Laura Edwards.ent://SD_ILS/0/SD_ILS:311642024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cairns, Fiona.<br/>Call Number 641.8653 CAI<br/>Publication Date 2011<br/>Summary Fiona Cairns turns her attention to birthdays, adding a touch of bling to her trademark pretty style. The Birthday Cake Book has 52 new recipes and 61 cake decorations, including 16 cupcakes. Whether you are one or 100, a Goth or a gardener, there is the perfect cake for you here.<br/>Format: Books<br/>Mini cakes & other bite-size treats / Hannah Miles ; photography by William Lingwood.ent://SD_ILS/0/SD_ILS:311702024-05-18T16:09:30Z2024-05-18T16:09:30Zby Miles, Hannah.<br/>Call Number 641.8653 MIL<br/>Publication Date 2011<br/>Format: Books<br/>Baked in America : the generous art of brownies, cupcakes, whoopies, muffins and more / David Lesniak and David Muniz.ent://SD_ILS/0/SD_ILS:312772024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lesniak, David.<br/>Call Number 641.8653 LES<br/>Publication Date 2011<br/>Format: Books<br/>Step-by-step baking / Caroline Bretherton.ent://SD_ILS/0/SD_ILS:314342024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bretherton, Caroline.<br/>Call Number 641.815 BRE<br/>Publication Date 2011<br/>Summary Whether you want to produce the perfect tart, bake a cake fit for a king or serve up a soufflé that won't sink, Step-by-Step Baking guides you through 350 baking recipes for every occasion. 80 classic recipes are fully illustrated with step-by-step instructions to ensure you're always on the right track and variations help you add a modern twist. Clear instructions, essential information on ingredients and advice on equipment and storage will help you bake with confidence and have your friends and family begging for more. From sweet to savoury, Step-by-Step Baking is the one baking bible that you shouldn't be without.<br/>Format: Books<br/>Sugar & spice : sweet and savoury cakes, puddings and pies / Callie Maritz & Mari-Louis Guy.ent://SD_ILS/0/SD_ILS:315052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Maritz, Callie.<br/>Call Number 641.8653 MAR<br/>Publication Date 2011<br/>Summary These are more than 100 recipes - all beautifully illustrated - of home-baked goods put together with lots of love and common sense. "Sugar and Spice" includes everything baked - wonderful breakfast ideas, delectable pastries, interesting biscuits and cakes, nostalgic pies and tarts - all made from scratch. As well as sweet treats, there are spectacular savoury recipes such as lamb shank pies, empanadas and salmon roulade. "Sugar and Spice" delivers much joy to the baker and mouth-watering moments to those lucky enough to be offered the end results.<br/>Format: Books<br/>Cake Angels / Julia Thomas.ent://SD_ILS/0/SD_ILS:315072024-05-18T16:09:30Z2024-05-18T16:09:30Zby Thomas, Julia.<br/>Call Number 641.8653 THO<br/>Publication Date 2011<br/>Summary An irresistible collection of easy-to-make recipes from the award-winning home bakery. Enjoy truly delicious cakes and bakes that are free from gluten, wheat or diary. Light and fluffy sponges, gorgeous cupcakes, rich fruit cakes and moreish traybakes -- all without butter, flour or cream. Julia Thomas, the talented home cook behind the popular Cake Angels bakery, shares her secrets for a delicious range of well-loved cakes that everyone can enjoy, even if they have an intolerance or allergy. Cake Angels takes you step-by-step through the secrets of successful baking, explains frequently used ingredients and provides easy-to-follow recipes that even novice bakers will feel confident making. These cakes look impressive -- with tempting frostings and pretty decorations -- but don't require hours in the kitchen nor resort to hard-to-find specialty ingredients. Divided into simple chapters and with inspiring photographs, this gorgeous, much-needed cookbook includes: Victoria sponge Carrot cake Chocolate, vanilla and lemon cupcakes with different frostings Chocolate and walnut brownies Date and caramel shortcake Raspberry and almond traybake Coffee and walnut cake with coffee cream Italian hazelnut cake Orange and poppy seed cake Chocolate marmalade cake with chocolate cream filling Flapjacks Apricot and hazelnut traybake Gingerbread cupcakes with ginger caramel frosting White chocolate blondies.<br/>Format: Books<br/>John slattery's creative chocolate / John Slattery.ent://SD_ILS/0/SD_ILS:318962024-05-18T16:09:30Z2024-05-18T16:09:30Zby Slattery, John, 1953-<br/>Call Number 641.6374 SLA<br/>Publication Date 2011<br/>Format: Books<br/>Sourdough : from pastries to gluten-free wholegrain breads / Yoke Mardewi.ent://SD_ILS/0/SD_ILS:1252402024-05-18T16:09:30Z2024-05-18T16:09:30Zby Mardewi, Yoke<br/>Call Number 641.815 MAR<br/>Publication Date 2011<br/>Summary Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.<br/>Format: Regular print<br/>Bitesize : macarons, cake pops & cute things.ent://SD_ILS/0/SD_ILS:307552024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.8654 BIT<br/>Publication Date 2011<br/>Format: Books<br/>Mich Turner's : cake masterclass : the ultimate guide to cake decorating perfection / Mich Turner with photography by Malou Burger.ent://SD_ILS/0/SD_ILS:307692024-05-18T16:09:30Z2024-05-18T16:09:30Zby Turner, Mich.<br/>Call Number 641.8653 TUR<br/>Publication Date 2011<br/>Summary Covering every aspect of baking and decorating with easy-to-follow instructions, this book is ideal for both the beginner baker and the seasoned cake decorating veteran. Baking basics are introduced in the Cake Recipes chapter, with sweet treats to suit every occasion.<br/>Format: Books<br/>Home dairy : keeping a house cow, goat or sheep & how to make cheese, yoghurt and other dairy products / Ann Cliff.ent://SD_ILS/0/SD_ILS:346642024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cliff, Ann.<br/>Call Number 637 CLI<br/>Publication Date 2011<br/>Format: Books<br/>Bake / Alison Thompson ; photography by Adrian Lander.ent://SD_ILS/0/SD_ILS:306462024-05-18T16:09:30Z2024-05-18T16:09:30Zby Thompson, Alison, 1977-<br/>Call Number 641.815 THO<br/>Publication Date 2011<br/>Summary Alison includes all her absolute favourite recipes for breads, pastries, cakes, muffins, scones, biscuits and slices, and desserts. There's even a section including gluten-free options. Many of these recipes she's been baking for years, refining and perfecting them until they produce consistently outstanding results. With detailed information on techniques, equipment and ingredients, and simple step-by-step instructions, this book really is the baker's bible.<br/>Format: Books<br/>The River Cottages cakes handbook / by Pam Corbin ; introduced by Hugh Fearnley-Whittingstall.ent://SD_ILS/0/SD_ILS:308342024-05-18T16:09:30Z2024-05-18T16:09:30Zby Corbin, Pam.<br/>Call Number 641.8653 COR<br/>Publication Date 2011<br/>Format: Books<br/>Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.ent://SD_ILS/0/SD_ILS:318822024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gutenbrunner, Kurt.<br/>Call Number 641.59436 GUT<br/>Publication Date 2011<br/>Format: Books<br/>Gluten Freedom [videorecording]. Volume One.ent://SD_ILS/0/SD_ILS:319872024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number DVD 641.563 GLU VOL1<br/>Publication Date 2011<br/>Format: Other<br/><a href="www.glutenfreedom.tv">www.glutenfreedom.tv</a><br/>Sugar baby : confections, candies, cakes and other delicious recipes for cooking with sugar / Gesine Bullock-Prado ; photographs by Tina Rupp.ent://SD_ILS/0/SD_ILS:310902024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bullock-Prado, Gesine.<br/>Call Number 641.8653 BUL<br/>Publication Date 2011<br/>Format: Books<br/>50 fabulous chocolate cakes / edited by Rita Erlich.ent://SD_ILS/0/SD_ILS:309842024-05-18T16:09:30Z2024-05-18T16:09:30Zby Erlich, Rita.<br/>Call Number 641.8653 FIF<br/>Publication Date 2011<br/>Summary From the humble, quick-and-easy chocolate cake to the rich, dark and decadent mud cake, what's not to love? 50 Fabulous Chocolate Cakes is a revised edition of a much-loved collection compiled from the series, 'My Favourite Chocolate Cake', which ran in the Epicure pages of The Age. With irresistible recipes from Stephanie Alexander, David Bridie, Bruno Cerdan, Jill Dupleix, Sue Fairlie-Cuninghame, Gabriel Gaté, Philippe Mouchel, and many others, you'll never run out of reasons to indulge.<br/>Format: Books<br/>Go back to where you came from [videorecording].ent://SD_ILS/0/SD_ILS:311202024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number DVD 325.210994 GO<br/>Publication Date 2011<br/>Summary This three part series follows six ordinary Australians who agree to challenge their preconceived notions about refugees and asylum seekers, and embark on a confronting 25 day journey. Tracing in reverse the journeys that refugees have taken to reach Australia, they will travel to some of the most dangerous and desperate corners of the world. For all of them, it's an epic journey and the most challenging experience of their lives.<br/>Format: Other<br/>Festival places : revitalising rural Australia / edited by Chris Gibson and John Connell.ent://SD_ILS/0/SD_ILS:307222024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gibson, Chris, 1973-<br/>Call Number 394.260994 FES<br/>Publication Date 2011<br/>Summary Festivals have burgeoned in rural areas, revitalising old traditions and inventing new reasons to celebrate. How do festivals contribute to tourism, community and a rural sense of belonging? What are their cultural, environmental and economic dimensions? This book answers such questions - featuring contributions from leading geographers, historians, anthropologists, tourism scholars and cultural researchers. It draws on a range of case studies: from the rustic charm of agricultural shows and family circuses to the effervescent festival of Elvis Presley impersonators in Parkes; from wildflower collecting to the cosmopolitan beats of ChillOut, Australia's largest non-metropolitan gay and lesbian festival.<br/>Format: Books<br/>Children's birthday cake book / food editor Pamela Clark.ent://SD_ILS/0/SD_ILS:311892024-05-18T16:09:30Z2024-05-18T16:09:30Zby Australian Women's Weekly.<br/>Call Number 641.8653 CHI<br/>Publication Date 2011 1980<br/>Format: Books<br/>A green guide to traditional country foods : discover traditional ways to cure and smoke, pickle and preserve, make cheese, bake, and more / general editor, Henrietta Green.ent://SD_ILS/0/SD_ILS:2739902024-05-18T16:09:30Z2024-05-18T16:09:30Zby Green, Henrietta.<br/>Call Number 641.5 GRE<br/>Publication Date 2011<br/>Summary Food Expert, Henrietta Green shows you all the traditional food crafts and demonstrates how you can try them in your own kitchen. Contains delicious recipes for baking, curing, pickling, preserving, cheese-making and more.<br/>Format: Books<br/>Cakes to fall in love with : beautiful cakes for romantic occasions / Makiko Searle.ent://SD_ILS/0/SD_ILS:2889512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Searle, Makiko, author.<br/>Call Number 641.86539 SEA<br/>Publication Date 2011<br/>Summary A collection of contemporary cakes for romantic occasions. The recipes include quantities for different sizes and shapes, and there are 12 design ideas and full colour photography.<br/>Format: Regular print<br/>Eric Lanlard's master cakes / foreword by Albert Roux.ent://SD_ILS/0/SD_ILS:2917132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lanlard, Eric.<br/>Call Number 641.8653 LAN<br/>Publication Date 2011<br/>Summary Bring a touch of A-list glamour to your table with over 20 inspirational celebration cakes from a master patissier.<br/>Format: Books<br/>Squires Kitchen's guide to cake shaping / Helen Penman ; [editor, Jenny Stewart].ent://SD_ILS/0/SD_ILS:2917162024-05-18T16:09:30Z2024-05-18T16:09:30Zby Penman, Helen, author.<br/>Call Number 641.86539 PEN<br/>Publication Date 2011<br/>Format: Regular print<br/>Sweet old-time favourites / [food director Pamela Clark].ent://SD_ILS/0/SD_ILS:297542024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.86 SWE<br/>Publication Date 2010<br/>Summary A collection of our favourite sweet treats. These old-fashioned cakes, biscuits and desserts are perennial favourites u we still order them when we see them on restaurant menus and are delighted when someone makes them for us for dessert or afternoon tea.<br/>Format: Books<br/>Wedding cake art and design : a professional approach / Toba Garrett ; photography by Lucy Schaeffer ; illustrations by Christine Mathews.ent://SD_ILS/0/SD_ILS:300792024-05-18T16:09:30Z2024-05-18T16:09:30Zby Garrett, Toba.<br/>Call Number 641.86539 GAR<br/>Publication Date 2010<br/>Format: Books<br/>The art of royal icing / Eddie Spence MBE.ent://SD_ILS/0/SD_ILS:299552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Spence, Eddie.<br/>Call Number 641.86539 SPE<br/>Publication Date 2010<br/>Format: Books<br/>Cantee : great British food / Cass Titcombe, Dominic Lake, and Patrick Clayton-Malone.ent://SD_ILS/0/SD_ILS:296892024-05-18T16:09:30Z2024-05-18T16:09:30Zby Titcombe, Cass.<br/>Call Number 641.5941 CAS<br/>Publication Date 2010<br/>Format: Books<br/>Planet Cake cupcakes / Paris Cutler ; illustrations by Margaret Carter.ent://SD_ILS/0/SD_ILS:305992024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cutler, Paris.<br/>Call Number 641.86539 CUT<br/>Publication Date 2010<br/>Summary Planet Cake Cupcakes features all of the icing and decorating techniques that have made Paris an internationally recognised name in sugarcraft, from stencilling and cut-outs to three-dimensional character modelling, all very funky and designed for every occasion, from birthdays to weddings.<br/>Format: Books<br/>The country cookbook / Belinda Jeffery ; photography by Rodney Weidland.ent://SD_ILS/0/SD_ILS:306002024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jeffery, Belinda.<br/>Call Number 641.5994 JEF<br/>Publication Date 2010<br/>Summary Inspired by the bountiful produce at her local farmers' markets, Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai prawn cakes to go with drinks, some comforting slow-cooked lamb shanks with harissa or a last-minute Christmas cake, The Country Cookbook will bring a taste of the country into your kitchen - and into your life.<br/>Format: Books<br/>Leon book 2 : naturally fast food / by Henry Dimbleby & John Vincent.ent://SD_ILS/0/SD_ILS:306042024-05-18T16:09:30Z2024-05-18T16:09:30Zby Dimbleby, Henry.<br/>Call Number 641.555 DIM<br/>Publication Date 2010<br/>Format: Books<br/>Tourism and change in polar regions : climate, environments and experiences / [edited by] C. Michael Hall and Jarkko Saarinen.ent://SD_ILS/0/SD_ILS:300342024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hall, Colin Michael, 1961-<br/>Call Number 304.20911 TOU<br/>Publication Date 2010<br/>Format: Books<br/>Environmental sustainability in business [digital videorecording] : a case study.ent://SD_ILS/0/SD_ILS:303912024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number DVD 658.4083 ENV<br/>Publication Date 2010<br/>Summary Businesses have always had to respond to different external influences. It was technology in the 80s and security in the 90s, but now a new challenge has emerged - climate change. Business owners are fast realizing that reducing their environmental footprint is not just a PR exercise, it's vital to their future. This program features a case study of businesses that have developed unique approaches to sustainability. Their visionary leaders reveal how becoming 'green' has helped make their businesses stronger and more financially viable. Through interviews we discover the problems they faced, the benefits of change and their organization's future directions.<br/>Format: Other<br/>Marketing for hospitality and tourism / Philip Kotler, John T. Bowen, James C. Makens.ent://SD_ILS/0/SD_ILS:306092024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kotler, Philip, 1931-<br/>Call Number 647.940688 KOT<br/>Publication Date 2010<br/>Format: Books<br/>The SoNo Baking Company cookbook : the best sweet and savory recipes for every occasion / John Barricelli.ent://SD_ILS/0/SD_ILS:299722024-05-18T16:09:30Z2024-05-18T16:09:30Zby Barricelli, John.<br/>Call Number 641.815 BAR<br/>Publication Date 2010<br/>Format: Books<br/>The 1000 hour day : two adventurers take on the world's harshest island / Chris Bray.ent://SD_ILS/0/SD_ILS:306762024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bray, Chris.<br/>Call Number 971.955 BRA<br/>Publication Date 2010<br/>Summary In 2005, Australians Chris Bray (then 21 years old) and Clark Carter (20) dreamed of embarking on an adventure - one that would be completely different to any polar, mountaineering or river expedition ever before attempted. With virtually no prior experience they turned their attention to one of the largest islands in the world - Victoria Island in the Canadian Arctic - and vowed to cross it on foot. With humour and honesty, Chris Bray tells their thrilling story.<br/>Format: Books<br/>The Australian Women's Weekly classic cupcakes : wedding, birthday and baby cakes.ent://SD_ILS/0/SD_ILS:301932024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clark, Pamela.<br/>Call Number 641.8653 AUS<br/>Publication Date 2010<br/>Summary Cupcakes have taken over as the cake of choice for all occasions. These delightful and original little cakes are much more than just a treat for afternoon tea. You can serve them as a special dessert at a dinner party with a different cupcake for each guest or make cupcakes instead of a birthday cake for children. The cupcakes in this book look like little works of art, but the instructions on making them are clear and easy-to-follow.<br/>Format: Books<br/>Bake and decorate : teatime luxury / Fiona Cairns; photographs by Laura Hynd.ent://SD_ILS/0/SD_ILS:295702024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cairns, Fiona.<br/>Call Number 641.86539 CAI<br/>Publication Date 2010<br/>Summary Fiona Cairns is bursting with new ideas for making delicious, visually stunning cakes and biscuits easy - even for the less experienced cook - and for far less money than you thought.<br/>Format: Books<br/>High tea / [food director, Pamela Clark].ent://SD_ILS/0/SD_ILS:295722024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clark, Pamela.<br/>Call Number 641.536 HIG<br/>Publication Date 2010<br/>Summary The first title in a new gift series. It contains all the delectable delights of the tea table - scones, finer sandwiches, pastries, little cakes, big cakes, slices, biscuits - as well as hints and tips on making a pot of tea and setting the table.<br/>Format: Books<br/>Make it safe : a guide to food safety.ent://SD_ILS/0/SD_ILS:296622024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 664.0685 MAK<br/>Publication Date 2010<br/>Format: Books<br/>Sugar art / Geraldine Kidwell & Barbara Green.ent://SD_ILS/0/SD_ILS:301552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kidwell, Geraldine.<br/>Call Number 641.86539 KID<br/>Publication Date 2010<br/>Format: Books<br/>Baking with passion : exceptional recipes for real breads, cakes & pastries / Dan Lepard and Richard Whittington ; special photography by Peter Williams.ent://SD_ILS/0/SD_ILS:301902024-05-18T16:09:30Z2024-05-18T16:09:30Zby Lepard, Dan.<br/>Call Number 641.815 LEP<br/>Publication Date 2010<br/>Format: Books<br/>Case scenarios in hospitality supervision / Peter Szende.ent://SD_ILS/0/SD_ILS:297742024-05-18T16:09:30Z2024-05-18T16:09:30Zby Szende, Peter.<br/>Call Number 647.94068 SZE<br/>Publication Date 2010 2009<br/>Summary "CASE SCENARIOS IN HOSPITALITY SUPERVISION presents 75 vignettes depicting real-life managerial dilemmas, in the setting of the fictional Royal Hotel. The book focuses on scenarios that often happen to new managers, and particular emphasis is placed on sharpening critical thinking abilities and developing leadership skills. The cases are based on actual situations that the author personally encountered or that are problematic for the industry at large. Use this book to sharpen your management skills, as a management training resource or to supplement a hospitality curriculum."--Publisher website.<br/>Format: Books<br/>The Coke machine : the dirty truth behind the world's favorite soft drink / Michael Blanding.ent://SD_ILS/0/SD_ILS:303762024-05-18T16:09:30Z2024-05-18T16:09:30Zby Blanding, Michael.<br/>Call Number 338.766362 BLA<br/>Publication Date 2010<br/>Summary An exposé on the rise of Coca-Cola to become one of the world's most profitable and recognized brands shares unsettling reports on franchise deals in adversarial nations, the role of company products in obesity rates, and the environmental impact of its bottling practices.<br/>Format: Books<br/>Best food writing 2010 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:307582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2010<br/>Format: Books<br/>Garnishing & decorating : creative ideas with more than 330 step-by-step illustrations / Elisabeth Bangert.ent://SD_ILS/0/SD_ILS:1566602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bangert, Elisabeth.<br/>Call Number 641.819 BAN<br/>Publication Date 2010<br/>Format: Books<br/>Meals in heels : do-ahead dishes for the dinner party diva / Jennifer Joyce.ent://SD_ILS/0/SD_ILS:2113912024-05-18T16:09:30Z2024-05-18T16:09:30Zby Joyce, Jennifer.<br/>Call Number 641.5 JOY<br/>Publication Date 2010<br/>Summary Jennifer Joyce draws on her years of experience and shares with the reader how to plan and prep ahead for entertaining with style and ease - and most importantly ensures you have time to slip on your heels, do your lippy and have a martini in hand when the guests arrive.<br/>Format: Books<br/>The hummingbird bakery cookbook : cupcakes, muffins, pies, brownies, cakes, cookies, cheesecakes / Tarek Malouf and the Hummingbird Bakers ; photography, Peter Cassidy.ent://SD_ILS/0/SD_ILS:278872024-05-18T16:09:30Z2024-05-18T16:09:30Zby Malouf, Tarek.<br/>Call Number 641.815 MAL<br/>Publication Date 2009<br/>Format: Books<br/>Resort destinations : evolution, management and development / Bruce Prideaux.ent://SD_ILS/0/SD_ILS:284522024-05-18T16:09:30Z2024-05-18T16:09:30Zby Prideaux, B. (Bruce)<br/>Call Number 338.4791 PRI<br/>Publication Date 2009<br/>Format: Books<br/>Operations management : a case study of a hotel [digital videorecording].ent://SD_ILS/0/SD_ILS:285602024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number TR DVD 647.94068 OPE<br/>Publication Date 2009<br/>Summary Service providers are essential in our economy. Where would we be without hospitals, cleaning companies, accounting firms and hairdressers? But it can be difficult to apply concepts of operations management to these businesses. Focusing on the operational processes, this program takes you behind the scenes, learning about the four strategic areas of operations; facilities, materials, quality and technology, applying them to a service provider and showing how various strategies can be used to improve business performance. A great insight into the unique aspects of services marketing.<br/>Format: Books<br/>Cradle to cradle : remaking the way we make things / William McDonough & Michael Braungart.ent://SD_ILS/0/SD_ILS:281582024-05-18T16:09:30Z2024-05-18T16:09:30Zby McDonough, William<br/>Call Number 363.7282 MCD<br/>Publication Date 2009<br/>Format: Books<br/>Customer service [digital videorecording] : how to make customers feel good.ent://SD_ILS/0/SD_ILS:282212024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number TR DVD 658.812 CUS<br/>Publication Date 2009 2008 2007 2006 2005<br/>Summary This program features the seven service skills. These are the basic courtesies and people skills that makes customer feel important, appreciated and understood.<br/>Format: Other<br/>Q & A bake : Pamela Clark answers all your baking questions / Pamela Clark.ent://SD_ILS/0/SD_ILS:285852024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clark, Pamela.<br/>Call Number 641.815 QA<br/>Publication Date 2009<br/>Format: Books<br/>Planet cake : a beginner's guide to decorating incredible cakes / Paris Cutler.ent://SD_ILS/0/SD_ILS:278062024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cutler, Paris.<br/>Call Number 641.86539 CUT<br/>Publication Date 2009<br/>Format: Books<br/>Classic Christmas : traditional and contemporary.ent://SD_ILS/0/SD_ILS:289212024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.5686 CLA<br/>Publication Date 2009<br/>Summary Christmas is the time for family celebration and this title is filled with all your seasonal favourites. This is where you will find recipes your mother gave you for baked ham, roast turkey, mince pies, fruit cake and pudding and more.<br/>Format: Books<br/>Magic marzipan / Franz Ziegler.ent://SD_ILS/0/SD_ILS:289352024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ziegler, Franz.<br/>Call Number 641.853 ZIE<br/>Publication Date 2009<br/>Format: Books<br/>Jacque Pepin [digital videorecording] : fast food my way.ent://SD_ILS/0/SD_ILS:297202024-05-18T16:09:30Z2024-05-18T16:09:30Zby Pepin, Jacques.<br/>Call Number DVD 641.555 JAC<br/>Publication Date 2009<br/>Summary In Jacques Pepin's Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals and menus in minutes.<br/>Format: Other<br/>Making the business case : proposals that succeed for projects that work / Ian Gambles.ent://SD_ILS/0/SD_ILS:297292024-05-18T16:09:30Z2024-05-18T16:09:30Zby Gambles, Ian, 1962-<br/>Call Number 658.404 GAM<br/>Publication Date 2009<br/>Summary "A good business case is so much more than simply the means to justify a decision. A well-written and well-researched business case will secure funding; make sure any project stays on the right side of regulation; mobilize support for the cause; provide the platform for managing the project and the benchmark against which to measure progress." "Ian Gambles' Making the Business Case shows you how to make sense of the task at hand, develop a strategy, articulate your options, define the benefits, establish the costs, identify the risks and make a compelling case." "Just as with the best business cases, the text is concise, jargon-free and easy to read; illustrated throughout with practical examples drawn from real cases and including reflective exercises at the end of each chapter to help you consolidate what you have learned.".<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0825/2008033978.html">http://www.loc.gov/catdir/toc/ecip0825/2008033978.html</a><br/>Healthy eating : the prostate care cookbook / written by Margaret Rayman with the help of Kay Gibbons and Kay Dilley.ent://SD_ILS/0/SD_ILS:296252024-05-18T16:09:30Z2024-05-18T16:09:30Zby Rayman, Margaret.<br/>Call Number 641.5631 RAY<br/>Publication Date 2009<br/>Format: Books<br/>Chocolate : the chocolate recipes you must have / series editor, Jane Price.ent://SD_ILS/0/SD_ILS:1231762024-05-18T16:09:30Z2024-05-18T16:09:30Zby Price, Jane (Jane Paula Wynn)<br/>Call Number 641.6374 CHO<br/>Publication Date 2009<br/>Summary "Chocolate is, quite simply, one of life's greatest pleasures. Kitchen Classics Chocolate is a collection of mouth-watering recipes celebrating chocolate in all its glory. Whether you want to make a decadent chocolate cake, a delicious slice or a spectacular dessert Kitchen Classics Chocolate will have the chocolate recipes you desire. This book will delight both the beginner and expert alike."--Provided by publisher.<br/>Format: Books<br/>Manna from heaven : cooking for the people you love / Rachel Grisewood ; photography by Adrian Lander.ent://SD_ILS/0/SD_ILS:1272032024-05-18T16:09:30Z2024-05-18T16:09:30Zby Grisewood, Rachel.<br/>Call Number 641.5 GRI<br/>Publication Date 2009<br/>Summary A sumptuous collection of recipes for delicious cakes and biscuits, breads and pastries, sweet treats and savoury delights from Rachel Grisewood, the woman behind the famous handmade Manna from Heaven bakery. With over 150 recipes, including the secrets of Rachel's most successful (and treasured) cakes, sweet treats and savoury delights, this is a cookbook to use and enjoy again and again.<br/>Format: Regular print<br/>Cake chic : stylish cookies and cakes for all occasions / Peggy Porschen ; photographs by Georgia Glynn Smith.ent://SD_ILS/0/SD_ILS:285442024-05-18T16:09:30Z2024-05-18T16:09:30Zby Porschen, Peggy.<br/>Call Number 641.86539 POR<br/>Publication Date 2009<br/>Summary There are ideas for events like milestone birthdays, girly tea parties, baby showers and hen nights, as well as more exotic occasions like cocktail parties, anniversaries and pool parties.<br/>Format: Books<br/>Handle with care / Jodi Picoult.ent://SD_ILS/0/SD_ILS:279782024-05-18T16:09:30Z2024-05-18T16:09:30Zby Picoult, Jodi, 1966-<br/>Call Number FIC PIC<br/>Publication Date 2009<br/>Format: Books<br/>Case study research : design and methods / Robert K. Yin.ent://SD_ILS/0/SD_ILS:306542024-05-18T16:09:30Z2024-05-18T16:09:30Zby Yin, Robert K.<br/>Call Number 300.722 YIN<br/>Publication Date 2009<br/>Summary "The fifth volume in the Applied Social Research Methods series is an extremely successful volume. In this 4th edition, Robert Yin has updated the chapters and case examples to reflect recent developments in the field. Case Study Research is a comprehensive presentation of the design and use of the case study method as a valid research tool."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0817/2008019313.html">http://www.loc.gov/catdir/toc/ecip0817/2008019313.html</a><br/>Rose's heavenly cakes / by Rose Levy Beranbaum ; [photography by Ben Fink].ent://SD_ILS/0/SD_ILS:308322024-05-18T16:09:30Z2024-05-18T16:09:30Zby Beranbaum, Rose Levy.<br/>Call Number 641.8653 BER<br/>Publication Date 2009<br/>Summary This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. Rose's Heavenly Cakes features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time. It offers over 100 simply wonderful recipes for cakes for every occasion - from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes. It also features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0810/2008004933.html">http://www.loc.gov/catdir/toc/ecip0810/2008004933.html</a><br/>Oishinbo, a la carte. Sake / story by Tetsu Kariya ; art by Akira Hanasaki.ent://SD_ILS/0/SD_ILS:312282024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kariya, Tetsu, 1941-<br/>Call Number 741.5952 KAR<br/>Publication Date 2009<br/>Summary "...For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment one night, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!"--cover flap.<br/>Format: Books<br/>Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.ent://SD_ILS/0/SD_ILS:2965432024-05-18T16:09:30Z2024-05-18T16:09:30Zby Suas, Michel, author.<br/>Call Number 641.815 SUA<br/>Publication Date 2009<br/>Summary "This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/enhancements/fy1104/2008920842-d.html">Publisher description</a>
<a href="http://www.loc.gov/catdir/enhancements/fy1104/2008920842-t.html">Table of contents only</a><br/>Cupcake magic / Kate Shirazi ; photography [by] Charlotte Barton.ent://SD_ILS/0/SD_ILS:264432024-05-18T16:09:30Z2024-05-18T16:09:30Zby Shirazi, Kate.<br/>Call Number 641.8653 SHI<br/>Publication Date 2008<br/>Format: Books<br/>Bake : celebrating the time-honoured tradition of home baking / editor, Pamela Clark.ent://SD_ILS/0/SD_ILS:261452024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clark, Pamela.<br/>Call Number 641.815 BAK<br/>Publication Date 2008<br/>Summary "A large compilation of recipes that require baking, mostly pies/ pastries/ sweets."--Provided by publisher.<br/>Format: Books<br/>Baking bible / photographs by Julie Renouf.ent://SD_ILS/0/SD_ILS:261902024-05-18T16:09:30Z2024-05-18T16:09:30Zby Renouf, Julie.<br/>Call Number 641.815 BAK<br/>Publication Date 2008<br/>Format: Books<br/>How to make digital stories [digital videorecording].ent://SD_ILS/0/SD_ILS:265092024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kyredis, Katrina.<br/>Call Number TR DVD 778.59 HOW<br/>Publication Date 2008<br/>Summary "Whether you've survived a challenging life journey or just want to express your opinion in a visual way, digital stories are a perfect way to express yourself. In this program we examine how to effectively prepare, to express succinctly, and of course to navigate the technical and legal aspects of this exciting creative area." -- container.<br/>Format: Other<br/>eTourism case studies : management and marketing issues / edited by Roman Egger, Dimitrios Buhalis.ent://SD_ILS/0/SD_ILS:271032024-05-18T16:09:30Z2024-05-18T16:09:30Zby Egger, Roman.<br/>Call Number 338.47910285 ETO<br/>Publication Date 2008<br/>Format: Books<br/>Working in a large resort [digital videorecording] : case study : Club Med on Lindeman Island.ent://SD_ILS/0/SD_ILS:263202024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hayward, Nick.<br/>Call Number TR DVD 338.47919436 WOR<br/>Publication Date 2008<br/>Summary "Large resorts are very popular forms of tourism. Whether it be to relax on a beach, ski the snowfields or merely take a break from everyday life, resorts encompass a wide range of activities and services including accommodation, entertainment, meals and drink service. Each element of a resort is reliant upon the success of another element therefore effective organisational management is crucial to ensuring the resort can create an experience the guest is seeking, In this program we take an expert overview of the elements of successfully working in a resort."--Container.<br/>Format: Other<br/>The new gold standard : 5 leadership principles for creating a legendary customer experience courtesy of the Ritz-Carlton Hotel Company / by Joseph A. Michelli.ent://SD_ILS/0/SD_ILS:265972024-05-18T16:09:30Z2024-05-18T16:09:30Zby Michelli, Joseph A., 1960-<br/>Call Number 658.4092 MIC<br/>Publication Date 2008<br/>Summary "The New Gold Standard takes you on an exclusive tour behind the scenes of the Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and award-winning Leadership Center, best-selling author Joseph Michelli explored every level of leadership within the organization. He emerged with key principles that provide a customer experience unlike any other." "The New Gold Standard weaves practical how-to advice, proven leadership tools, and the wisdom of experts to help you create and embed superior customer-service principles, processes, and practices in your own organization."--BOOK JACKET.<br/>Format: Books<br/>The house with no bills [digital videorecording] : a case study on renewable energy.ent://SD_ILS/0/SD_ILS:283692024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number TR DVD 333.794 HOU<br/>Publication Date 2008<br/>Summary "Some years ago retired engineer Manfred Pruter and his wife Nita moved from Melbourne to a rural property in Central Victoria. By using solar, wind and numerous water tanks the couple have created their own alternative energy paradise. The Pruters supply 100% of their own electricity, heating and water. They now live independently of the energy and water authorities. This inspiring program is a must for anyone interested in renewable energy and sustainability. Learn about the principles of solar, wind and thermal heating and the potential it has to shift society away from fossil fuels"--COVER.<br/>Format: Other<br/><a href="http://www.classroomvideo.com.au/teachersNotes/sust01.pdf">Program support notes</a><br/>Sylvia Weinstock's sensational cakes / Sylvia Weinstock written with Donna Bulseco ; principal photography by John Labbe ; book design by Doug Turshen with David Huang.ent://SD_ILS/0/SD_ILS:285782024-05-18T16:09:30Z2024-05-18T16:09:30Zby Weinstock, Sylvia.<br/>Call Number 641.8653 WEI<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0811/2008008500.html">http://www.loc.gov/catdir/toc/ecip0811/2008008500.html</a><br/>Change management in large organisations [digital videorecording] : smoking laws - a case study / produced by Katrina Kyredis, Kurt Breitenmoser.ent://SD_ILS/0/SD_ILS:268872024-05-18T16:09:30Z2024-05-18T16:09:30Zby Kyredis, Katrina.<br/>Call Number TR DVD 658.406 CHA<br/>Publication Date 2008<br/>Summary "Large organisations only survive in today?s highly competitive environment if they have the ability to effectively deal with change. And, as changes go, they don?t come much bigger than recent smoking bans and ensuring challenges for the hospitality industry. In this dynamic program, we examine change, the internal and external forces behind it, the restraining forces that prevent it, change implementation and evaluation. With examples and interviews specifically about the changes to smoking laws from the Australian Institute of Management, Club Med, Lindeman Island and the Hotel Motel and Accommodation Association of Victoria, this is a practical and information-packed program that will change the way students think about change!"--Container.<br/>Format: Other<br/>McCallum's top workplace relations cases : labour law and the employment relationship as defined by case law / Ron McCallum.ent://SD_ILS/0/SD_ILS:276622024-05-18T16:09:30Z2024-05-18T16:09:30Zby McCallum, R.C. (Ronald Clive), 1948-<br/>Call Number 344.9401026 MCC<br/>Publication Date 2008<br/>Summary "Renowned IR authority Professor Ron McCallum examines the facts, the reasoning and the holdings in 35 decisions, graphically illustrating how labour law, and especially the employment relationship, really works in Australia."--Provided by publisher.<br/>Format: Books<br/>Debbie Brown's enchanting magical cakes / Debbie Brown.ent://SD_ILS/0/SD_ILS:277752024-05-18T16:09:30Z2024-05-18T16:09:30Zby Brown, Debbie.<br/>Call Number 641.86539 BRO<br/>Publication Date 2008<br/>Format: Books<br/>Knives cooks love : selection, care, techniques, recipes / Sur La Table, with Sarah Jay.ent://SD_ILS/0/SD_ILS:285892024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jay, Sarah.<br/>Call Number 641.5028 KNI<br/>Publication Date 2008<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0834/2008007350-d.html">http://www.loc.gov/catdir/enhancements/fy0834/2008007350-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0811/2008007350.html">http://www.loc.gov/catdir/toc/ecip0811/2008007350.html</a><br/>Sugar flowers for cake decorating / [Alan Dunn].ent://SD_ILS/0/SD_ILS:299512024-05-18T16:09:30Z2024-05-18T16:09:30Zby Dunn, Alan.<br/>Call Number 641.86539 DUN<br/>Publication Date 2008<br/>Format: Books<br/>The modern baker : time-saving techniques for breads, tarts, pies, cakes, & cookies / Nick Malgieri ; photographs by Charles Schiller.ent://SD_ILS/0/SD_ILS:271282024-05-18T16:09:30Z2024-05-18T16:09:30Zby Malgieri, Nick<br/>Call Number 641.815 MAL<br/>Publication Date 2008<br/>Format: Books<br/>Today's special : a new take on bistro food : recipes from Arbutus and Wild Honey / Anthony Demetre ; photography by Simon Wheeler.ent://SD_ILS/0/SD_ILS:1272332024-05-18T16:09:30Z2024-05-18T16:09:30Zby Demetre, Anthony<br/>Call Number 641.5 DEM<br/>Publication Date 2008<br/>Summary GENERAL COOKERY. Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey, has won praise for the way in which his cooking straddles new techniques and old recipes and the book is a reflection of this philosophy. It features bistro-style classic European food with a modern twist, from salads and soups through to seafood and casseroles using the best seasonal ingredients. "Today's Special" is destined to become a treasured book used time and time again, in your own home, with dishes such as Fricassee of Chicken with Spring Onion Risotto, so simple and tasty that you just have to have it at least once a fortnight, and Braised Shoulder of Lamb with Roast Artichokes and Tomatoes - a dinner party winner every time. Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions - the perfect end to a perfect meal.<br/>Format: Books<br/>The geography of wine : how landscapes, cultures, terroir, and the weather make a good drop / Brian J. Sommers.ent://SD_ILS/0/SD_ILS:1541362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Sommers, Brian J.<br/>Call Number 641.22 SOM<br/>Publication Date 2008<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/toc/ecip0726/2007035417.html">Table of contents only</a><br/>Make it Moroccan : modern cuisine from the place where the sun sets / Hassan M'Souli.ent://SD_ILS/0/SD_ILS:274242024-05-18T16:09:30Z2024-05-18T16:09:30Zby M'Souli, Hassan.<br/>Call Number 641.5964 MSO<br/>Publication Date 2008<br/>Summary "Recipes and pictures from Morocco and the restaurant Out of Africa"--Provided by publisher.<br/>Format: Books<br/>Picture yourself decorating cakes / Linda Shonk and Sandy Doell.ent://SD_ILS/0/SD_ILS:305652024-05-18T16:09:30Z2024-05-18T16:09:30Zby Shonk, Linda.<br/>Call Number 641.8653 SHO<br/>Publication Date 2008<br/>Summary Introduces you to the pleasures of creating an edible work of art in your kitchen, to share with family and friends.<br/>Format: Books<br/>1001 foods you must eat before you die / general editor, Frances Case ; foreword by Simon Thomsen.ent://SD_ILS/0/SD_ILS:271842024-05-18T16:09:30Z2024-05-18T16:09:30Zby Case, Frances.<br/>Call Number 641.013 ONE<br/>Publication Date 2008<br/>Format: Books<br/>Chocolate epiphany : exceptional cookies, cakes, and confections for everyone / Francois Payard ; with Anne E. McBride ; photographs by Rogerio Voltan.ent://SD_ILS/0/SD_ILS:272202024-05-18T16:09:30Z2024-05-18T16:09:30Zby Payard, François.<br/>Call Number 641.6374 PAY<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0718/2007020755.html">http://www.loc.gov/catdir/toc/ecip0718/2007020755.html</a><br/>Hello, cupcake! / Karen Tack and Alan Richardson ; text and photographs by Alan Richardson ; recipes and food styling by Karen Tack.ent://SD_ILS/0/SD_ILS:298192024-05-18T16:09:30Z2024-05-18T16:09:30Zby Tack, Karen.<br/>Call Number 641.8653 TAC<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip081/2007040029.html">http://www.loc.gov/catdir/toc/ecip081/2007040029.html</a><br/>A year in a bottle : how to make your own delicious preserves all year round / Sally Wise.ent://SD_ILS/0/SD_ILS:1252592024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wise, Sally, 1951-<br/>Call Number 641.852 WIS<br/>Publication Date 2008<br/>Summary "In A Year in a Bottle Sally Wise brings together a mouthwatering collection of more than 100 of her favourite recipes for making your own preserves and conserves. From luscious jellies and jams to delicious pickles and chutneys, this inspiring and practical book makes preserving easy and fun. It includes simple recipes, technical advice and helpful hints to ensure success every time. Best of all, the results can be enjoyed all year round!"--Provided by publisher.<br/>Format: Books<br/>Seed cake and honey prawns : fashion and fad in Australian food / Colin Bannerman.ent://SD_ILS/0/SD_ILS:272582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bannerman, Colin.<br/>Call Number 394.120994 BAN<br/>Publication Date 2008<br/>Format: Books<br/>Afternoon tea parties / Susannah Blake ; photography by Martin Brigdale.ent://SD_ILS/0/SD_ILS:1566652024-05-18T16:09:30Z2024-05-18T16:09:30Zby Blake, Susannah.<br/>Call Number 641.536 BLA<br/>Publication Date 2008<br/>Summary Whether it's a summer tea party in the garden or a cosy gathering in front of a fire, afternoon tea is a treat any time of the year and the perfect way to celebrate a special occasion. Choose from an elegant Classic English Tea with finger sandwiches and Lemon Drizzle Cake, a Fireside Tea with Toasted Teacakes and Sticky Marzipan and Cherry Loaf, or an indulgent Champagne Tea with Smoked Salmon Crostini and Strawberries and Cream. Irresistibly girlie get-togethers include a Bridal Shower, a Sweet Sixteen Party and a Baby Shower. The men are invited, too!<br/>Format: Books<br/>International hospitality management : concepts and cases / Clarke and Chen.ent://SD_ILS/0/SD_ILS:247122024-05-18T16:09:30Z2024-05-18T16:09:30Zby Clarke, Alan.<br/>Call Number 647.94068 CLA<br/>Publication Date 2007<br/>Format: Books<br/>Cupcakes / Susannah Blake ; photography by Martin Brigdale.ent://SD_ILS/0/SD_ILS:250832024-05-18T16:09:30Z2024-05-18T16:09:30Zby Blake, Susannah.<br/>Call Number 641.8653 BLA<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0619/2006027134.html">http://www.loc.gov/catdir/toc/ecip0619/2006027134.html</a><br/>Managing business ethics : straight talk about how to do it right / Linda Klebe Treviño, Katherine A. Nelson.ent://SD_ILS/0/SD_ILS:232002024-05-18T16:09:30Z2024-05-18T16:09:30Zby Treviño, Linda Klebe.<br/>Call Number 174.4 TRE<br/>Publication Date 2007<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0645/2006044598-d.html">http://www.loc.gov/catdir/enhancements/fy0645/2006044598-d.html</a><br/>The mushroom feast / Jane Grigson ; illustrations by Yvonne Skargon.ent://SD_ILS/0/SD_ILS:249582024-05-18T16:09:30Z2024-05-18T16:09:30Zby Grigson, Jane.<br/>Call Number 641.658 GRI<br/>Publication Date 2007<br/>Summary "The Mushroom Feast is a classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles?ceps?morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats... With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pâté, powdered, puréed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated ? for soups, sauces, stuffings, main courses, too intriguing to resist. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species"--Publisher website.<br/>Format: Books<br/>Publisher dsecription <a href="http://www.grubstreet.co.uk/the_mushroom_feast.htm">http://www.grubstreet.co.uk/the_mushroom_feast.htm</a><br/>50 great e-businesses and the minds behind them / Emily Ross and Angus Holland.ent://SD_ILS/0/SD_ILS:249652024-05-18T16:09:30Z2024-05-18T16:09:30Zby Ross, Emily.<br/>Call Number 658.421 ROS<br/>Publication Date 2007<br/>Summary "Creating profitable businesses on the internet is no mean feat and, as anyone who has watched the rise of eBay or Amazon knows, the web has forever changed the way we do business. Now the bestselling authors of 100 GREAT BUSINESSES AND THE MINDS BEHIND THEM take a look at some of the smartest, most profitable internet businesses operating today, and reveal that whether big, small, local or on the other side of the planet, when it's web business, it's a small, fascinating world, with potentially limitless opportunities. This collection of 50 case studies from around the world offers valuable inspiration, ideas and lessons on the principles of successful internet businesses"--Book jacket.<br/>Format: Books<br/>The bittersweet world of chocolate / Troth Wells & Nikki van der Gaag ; foreword [by] Kwabena Ohemeng-Tinyase.ent://SD_ILS/0/SD_ILS:263282024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wells, Troth.<br/>Call Number 641.6374 WEL<br/>Publication Date 2007 2006<br/>Summary The bittersweet world of chocolate explores the story of this delectable food. It reveals an eventful history and explains why more of us are buying Fair Trade chocolate. Accompanied by 50 recipes from around the world, such as turkey in chocolate sauce, orange and chocolate biscuits, fondue and cheesecake, this book gives a chocolate boost to the mind and the body.<br/>Format: Books<br/>Understanding ethics / Noel Preston.ent://SD_ILS/0/SD_ILS:269132024-05-18T16:09:30Z2024-05-18T16:09:30Zby Preston, Noel, 1941-<br/>Call Number 170.994 PRE<br/>Publication Date 2007<br/>Summary "We experience unprecedented freedom of moral and consumer choice, alongside intrusive regulation of our day-to-day activities. Our major constraints are peculiarly modern - economic expectations, not knowing what to do, or a profound awareness of the impact of our personal and national decisions on others. Understanding Ethics introduces the frameworks of moral philosophy to analyse contemporary moral issues and perennial human dilemmas. While the early chapters which provide the theory section remain substantially the same, the rest of the book is expanded in theme so that there are now fourteen chapters altogether, where previously there were ten. Reflecting serious issues of our times a new chapter on War, Terrorism and Violence has been provided while Preston has undertaken a complete revision updating his work to reflect developments in: Key bioethical issues such as: Stell cem research, cloning and genetic patents · Genetically modified cropping · Biodiversity · Impact on developing countries Key themes in education and the workplace such as: Ethics for teachers and schools · Ethics of disciplinary processes Global themes: Ethics of population and poverty · Global governance and global citizenship New Section on War, Terrorism and Violence includes material on: Capital Punishment · War including “تuٱٰ wف ْٰوم”ُْ” · Ϟδοομοζπκ αλγ ϟμοϟροδ Δλσζομλκδλϟαι ϟϝδκδπ ϝασδ βδδλ ρνγαϟδγ εομκ νοδσζμρπ δγζϟζμλπ: Δαοϟϝ Cϝαοϟδο αλγ δϐμ ηρπϟζϐδ · Αλζκαι οζϛϝϟπ · Δϟϝζϐπ, ϛιμβαι ςαοκζλϛ αλγ δλδοϛυ νμιζϐυ Πδτραιζϟυ: Ρνγαϟδ μλ Πακδ πδτ καοοζαϛδ αλγ ϝρκαλ οζϛϝϟπ.-́-Νομσζγδγ βυ νρβιζπϝδο.<br/>Format: Books<br/>Tourism planning and development [digital videorecording] : a case study in sustainability.ent://SD_ILS/0/SD_ILS:245862024-05-18T16:09:30Z2024-05-18T16:09:30Zby Video Education Australiasia.<br/>Call Number TR DVD 338.479194 TOU<br/>Publication Date 2007<br/>Summary The program examines the careful co-operation and co-ordination between both public and private sectors and the involvement of the local community in achieving success and sustainability in tourism.<br/>Format: Books<br/>Bake me I'm yours...cupcake / Joan and Graham Belgrove.ent://SD_ILS/0/SD_ILS:268052024-05-18T16:09:30Z2024-05-18T16:09:30Zby Belgrove, Joan.<br/>Call Number 641.8653 BEL<br/>Publication Date 2007<br/>Format: Books<br/>Fantastic party cakes / Mich Turner ; photography by Janine Hosegood.ent://SD_ILS/0/SD_ILS:268502024-05-18T16:09:30Z2024-05-18T16:09:30Zby Turner, Mich.<br/>Call Number 641.86539 TUR<br/>Publication Date 2007<br/>Format: Books<br/>Professional cake decorating / Toba Garrett ; photography by Steven Mark Needham ; illustrations by Christine Mathews.ent://SD_ILS/0/SD_ILS:237992024-05-18T16:09:30Z2024-05-18T16:09:30Zby Garrett, Toba.<br/>Call Number 641.86539 GAR<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip064/2005035002.html">http://www.loc.gov/catdir/toc/ecip064/2005035002.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0740/2005035002-b.html">http://www.loc.gov/catdir/enhancements/fy0740/2005035002-b.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0740/2005035002-d.html">http://www.loc.gov/catdir/enhancements/fy0740/2005035002-d.html</a><br/>The Crabapple Bakery cupcake cookbook / Jennifer Graham.ent://SD_ILS/0/SD_ILS:243662024-05-18T16:09:30Z2024-05-18T16:09:30Zby Graham, Jennifer.<br/>Call Number 641.8653 GRA<br/>Publication Date 2007 2006<br/>Format: Books<br/>Bake it.ent://SD_ILS/0/SD_ILS:1282232024-05-18T16:09:30Z2024-05-18T16:09:30ZCall Number 641.815 BAK<br/>Publication Date 2007<br/>Format: Books<br/>Mix & bake / Belinda Jeffery ; photography: Rodney Weidland.ent://SD_ILS/0/SD_ILS:1243942024-05-18T16:09:30Z2024-05-18T16:09:30Zby Jeffery, Belinda.<br/>Call Number 641.815 JEF<br/>Publication Date 2007<br/>Summary There is something uniquely comforting about baking: it forces us to slow down for a while and take the time to share some of the finer things in life. With chapters devoted to scones, muffins, brownies, tea breads, biscuits, slices, savoury breads, cakes - and a whole chapter of chocolate cake recipes, this book has something for everyone. Belinda is always at your side with a gentle word and a helping hand for those who've never baked but would love to have the confidence to give it a go - as well as her longtime favourite recipes, such as triple chocolate brownies and easy-peasy Christmas cake, for those already bitten by the baking bug! Beautifully illustrated with colour photographs.<br/>Format: Books<br/>Roland Mesnier's basic to beautiful cakes / Roland Mesnier and Lauren Chattman ; photographs by John Uher.ent://SD_ILS/0/SD_ILS:298172024-05-18T16:09:30Z2024-05-18T16:09:30Zby Mesnier, Roland.<br/>Call Number 641.8653 MES<br/>Publication Date 2007<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0810/2007027460-d.html">http://www.loc.gov/catdir/enhancements/fy0810/2007027460-d.html</a><br/>The Disney way : harnessing the management secrets of Disney in your company / Bill Capodagli and Lynn Jackson.ent://SD_ILS/0/SD_ILS:297732024-05-18T16:09:30Z2024-05-18T16:09:30Zby Capodagli, Bill, 1948-<br/>Call Number 658.045 CAP<br/>Publication Date 2007<br/>Format: Books<br/>Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0739/2007276941-b.html">http://www.loc.gov/catdir/enhancements/fy0739/2007276941-b.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0739/2007276941-d.html">http://www.loc.gov/catdir/enhancements/fy0739/2007276941-d.html</a><br/>Leadership in the Australian context : case studies in leadership / Carol Dalglish & Peter Evans.ent://SD_ILS/0/SD_ILS:296992024-05-18T16:09:30Z2024-05-18T16:09:30Zby Dalglish, Carol<br/>Call Number 303.34 DAL<br/>Publication Date 2007<br/>Summary Provides both a summary of leadership theory and a theoretical framework for understanding the practice of leadership. It then offers in-depth case studies of Australian leaders drawn from across business, politics, the public and not-for-profit sectors as well as across age groups and gender. From these case studies is drawn a synopsis of what these leaders have in common and what the key factors are to successful leadership in the Australian context." -- Back Cover.<br/>Format: Books<br/>Cake decorating basics techniques and tips for creating beautiful cakes / Rachel Brown.ent://SD_ILS/0/SD_ILS:298632024-05-18T16:09:30Z2024-05-18T16:09:30Zby Brown, Rachel, 1961-<br/>Call Number 641.86539 BRO<br/>Publication Date 2007<br/>Format: Books<br/>Travelling the Great Ocean Road : a journey through time and place / by Cate Cousland ; illustrated by Sharyn Madder.ent://SD_ILS/0/SD_ILS:2919262024-05-18T16:09:30Z2024-05-18T16:09:30Zby Cousland, Cate<br/>Call Number 919.452 COU<br/>Publication Date 2007<br/>Summary "Travel through time from the forests of ancient Gondwana to the building of the Great Ocean Road in this short, sweeping history of Australia's Otway coast and ranges."--Back cover.<br/>Format: Books<br/>Made to stick : why some ideas take hold and others come unstuck / Chip Heath & Dan Heath.ent://SD_ILS/0/SD_ILS:2887552024-05-18T16:09:30Z2024-05-18T16:09:30Zby Heath, Chip, author.<br/>Call Number 302.13 HEA<br/>Publication Date 2007<br/>Summary "Urban legends, conspiracy theories, and bogus public-health scares circulate effortlessly. Meanwhile, people with important ideas -- business people, teachers, politicians, journalists, and others -- struggle to make their ideas "stick." Why do some ideas thrive while others die? And how do we improve the chances of worthy ideas? Educators and idea collectors Chip and Dan Heath reveal the anatomy of ideas that stick and explain ways to make ideas stickier, such as applying the "human scale principle," using the "Velcro Theory of Memory," and creating "curiosity gaps." In this fast-paced tour of success stories (and failures), we discover that sticky messages of all kinds -- from the infamous "kidney theft ring" hoax to a coach's lessons on sportsmanship to a vision for a new product at Sony -- draw their power from the same six traits. This book that will transform the way you communicate ideas." --From the publisher.<br/>Format: Regular print<br/><a href="http://www.loc.gov/catdir/toc/fy0711/2006046467.html">Table of contents only</a>
<a href="http://www.loc.gov/catdir/enhancements/fy0728/2006046467-d.html">Publisher description</a><br/>Complete baking : with over 400 recipes for pies, tarts, buns, muffins, breads, cookies and cakes / Martha Day.ent://SD_ILS/0/SD_ILS:233782024-05-18T16:09:30Z2024-05-18T16:09:30Zby Day, Martha.<br/>Call Number 641.815 DAY<br/>Publication Date 2006<br/>Format: Books<br/>Cases in sustainable tourism : an experiential approach to making decisions / Irene M. Herremans, editor.ent://SD_ILS/0/SD_ILS:230522024-05-18T16:09:30Z2024-05-18T16:09:30Zby Herremans, Irene M.<br/>Call Number 338.4791 CAS<br/>Publication Date 2006<br/>Summary "Cases in Sustainable Tourism is a teaching tool that places students in real-life situations where they are faced with complex decisions on the economic, social, and environmental sustainability of actual cases from the tourism and hospitality industry. Cases are based on actual organizations or activities and accompanied by resource guides, illustrations, exhibits, multimedia materials, and photographs to help students make difficult but realistic decisions about traveling responsibilities (accommodations and airlines), adventure tourism, the sustainability of national parks, and land development and governance."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0518/2005024816.html">http://www.loc.gov/catdir/toc/ecip0518/2005024816.html</a><br/>Hindsight [digital videorecording] : the Ken Woodward story.ent://SD_ILS/0/SD_ILS:255402024-05-18T16:09:30Z2024-05-18T16:09:30Zby Woodall, Martin.<br/>Call Number TR DVD 363.116 HIN<br/>Publication Date 2006<br/>Summary "Hindsight tells Ken's story in his own words as well as those of the people most affected by his accident: his wife and his colleagues. "It?s easy. Just mix these two chemicals together, Ken." In hindsight, it never should have happened. In hindsight, all the warning signs were there. In hindsight, a good safety culture wasn?t good enough. This is the story of one man, his family and his friends and what happened to them all the day two hazardous chemicals were mixed together for a routine cleaning procedure. It?s a story of horror. Of regret. Of painful experience. And it?s a story no viewer will ever forget. Reflective, thought provoking and beautifully filmed, Hindsight is Ken Woodward?s emotionally charged call to action ? to all of us. The perfect antidote to safety cynicism. The comprehensive trainer?s guide, supported by a PowerPoint presentation, ( plus an additional customisable version), provides all that?s needed to conduct a powerful safety session, running from one to one-and-a-half hours. Two posters in jpeg files are also included as an ongoing safety reminder. The training package includes a DVD and CD-rom."--FutureMedia [distributor] website.<br/>Format: Other<br/>Online Preview <a href="http://www.futuremedia.com.au/product_detail.cfm?id=116&catid=10,26,27,32">http://www.futuremedia.com.au/product_detail.cfm?id=116&catid=10,26,27,32</a><br/>1001 easy ways for earth-wise living : natural and eco-friendly ideas that can make a real difference to your life.ent://SD_ILS/0/SD_ILS:250262024-05-18T16:09:30Z2024-05-18T16:09:30Zby Reader's Digest (Australia) Pty. Ltd.<br/>Call Number 640.41 ONE<br/>Publication Date 2006<br/>Format: Books<br/>Espresso coffee service [digital videorecording] : preparing and serving cafe style coffee.ent://SD_ILS/0/SD_ILS:226142024-05-18T16:09:30Z2024-05-18T16:09:30Zby Video Education Australasia<br/>Call Number DVD 641.3373 ESP<br/>Publication Date 2006<br/>Summary From espresso to cappuccino - there is more to making a great cup of coffee than simply knowing how to operate a machine. The wide range of techniques used by skilled baristas in making coffee takes time, patience and practice to master. This program deals with those techniques for the beginner. It covers espresso machines and their components, coffee types and extraction. Students will learn about frothing and the correct items of crockery and glassware to use for different coffee types.<br/>Format: Other<br/>Sweet cuisine / Frédéric Bau ... [et al.].ent://SD_ILS/0/SD_ILS:254602024-05-18T16:09:30Z2024-05-18T16:09:30Zby Bau, Frédéric.<br/>Call Number 641.86 BAU<br/>Publication Date 2006<br/>Format: Books<br/>Public relations cases / Jerry A. Hendrix.ent://SD_ILS/0/SD_ILS:229362024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hendrix, Jerry A.<br/>Call Number 659.2 HEN<br/>Publication Date 2006 1995<br/>Format: Books<br/>Lake House : a culinary journey in country Australia / Alla Wolf-Tasker.ent://SD_ILS/0/SD_ILS:238002024-05-18T16:09:30Z2024-05-18T16:09:30Zby Wolf-Tasker, Alla.<br/>Call Number 641.509945 WOL<br/>Publication Date 2006<br/>Format: Books<br/>Cases in hospitality management : a critical incident approach / by Timothy R. Hinkin.ent://SD_ILS/0/SD_ILS:221812024-05-18T16:09:30Z2024-05-18T16:09:30Zby Hinkin, Timothy R.<br/>Call Number 647.94068 HIN<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip055/2004030989.html">http://www.loc.gov/catdir/toc/ecip055/2004030989.html</a><br/>You don't need a title to be a leader : how anyone, anywhere, can make a positive difference / Mark Sanborn.ent://SD_ILS/0/SD_ILS:250412024-05-18T16:09:30Z2024-05-18T16:09:30Zby Sanborn, Mark.<br/>Call Number 658.4092 SAN<br/>Publication Date 2006<br/>Summary "In this powerful follow-up to The Fred Factor, world-renowned motivational speaker Mark Sanborn explains how each of us can be a leader whatever we do ? regardless of our title or position. He sets down the key skills that genuine leaders have mastered, and encourages us all to apply them, wherever we may be in the pecking order"--Back cover.<br/>Format: Books<br/>