Search Results for cheese - Narrowed by: Archive Collection

100 best classic tapas : the ultimate ingredients for authentic tapas including 100 delicious recipes.

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Call Number ARC 641.812 BES
Publication Date 2010
Format: Books

Cheese matters : exploring, cooking and enjoying cheese / Naomi Crisante.

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by Crisante, Naomi.
Call Number 641.3373 CRI
Publication Date 2009
Format: Books

Cooking with foods that fight cancer / Richard Béliveau, Denis Gingras ; translated by Miléna Stojanac and Gordon McBride.

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by Béliveau, Richard, 1953-
Call Number ARC 641.9940654 BEL
Publication Date 2008 2007
Summary "Featuring 160 specially created mouth-watering recipes, this gorgeous full-colour cookbook covers quick, one-pot family meals impressive dishes ideal for entertaining, including Moroccan Beef and Chickpea Veloute, Leek and Goat Cheese Lasagna, Red Tuna Carpaccio and Raspberry Clafoutis. There's also a detailed round-up of all the featured foods (including mushrooms, garlic, berries, tomatoes and citrus) and a thoroughly accessible update on the latest research developments in the field.--BOOK COVER.
Format: Books

Medieval cuisine of the Islamic world : a concise history with 174 recipes / Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry.

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by Zaouali, Lilia, 1960-
Call Number 641.593949 ZAO
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip076/2006100930.html

Cheese slices / by Will Studd.

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by Studd, Will.
Call Number 641.373 STU
Publication Date 2007
Format: Books

On top of spaghetti...: ...macaroni, linguine, penne, and pasta of every kind / Johanne Killeen and George Germon.

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by Killeen, Johanne, 1949-
Call Number ARC 641.822 KIL
Publication Date 2006
Summary "On Top of Spaghetti...is a versatile collection of recipes that proves the ingenuity of pasta. The chapters are devoted to pasta with vegetables, legumes, and herbs; tomato sauces; seafood; poulty, meat, and rabbit; and eggs and cheese as well as baked and fresh pastas, ravioli, and lasagne"--P. [2] of cover.
Format: Books

South wind through the kitchen : the best of Elizabeth David / compiled by Jill Norman ; foreword by Julian Barnes.

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by David, Elizabeth, 1913-1992.
Call Number ARC 641.591822 DAV
Publication Date 2006 1997
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip068/2006004894.html

Ingredients / Loukie Werle and Jill Cox.

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by Werle, Loukie.
Call Number ARC 641.3 WER
Publication Date 2005
Format: Books

Risotto : with vegetables, seafood, meat and more / Maxine Clark ; photography by Martin Brigdale.

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by Clark, Maxine, 1955-
Call Number 641.6318 CLA
Publication Date 2005
Format: Books

Recipes from home / David Page and Barbara Shinn ; foreword by Calvin Trillin.

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by Page, David
Call Number ARC 641.5973 PAG
Publication Date 2001
Format: Books

The Olives Table : over 160 recipes from the critically accalimed restaurant and home kitchen of Todd English / Todd English and Sally Sampson ; photographs by Carl Tremblay.

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by English, Todd
Call Number ARC 641.591822 ENG
Publication Date 1997
Summary In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.
Format: Books

1,000 vegetarian recipes / Carol Gelles.

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by Gelles, Carol.
Call Number ARC 641.5636 GEL
Publication Date 1996
Summary Have you been searching for a collection of delicious vegetarian recipes? What about easy-to-prepare vegetarian recipes, or those that are healthful? Then 1,000 Vegetarian Recipes is the book for you - no other vegetarian cookbook comes even close. Author Carol Gelles has spent years creating recipes for a variety of tastes and needs, whether you're a beginner vegetarian, long-time vegetarian, or someone trying to eat meatless meals just a couple of times each week for better health. If you're a vegan (a vegetarian who doesn't eat eggs or dairy products), you've probably been frustrated in the past by vegetarian cookbooks that don't address your needs. Again, no other cookbook offers you as many choices as 1,000 Vegetarian Recipes, with hundreds of vegan recipes throughout (all clearly marked with a "V" at the tops of the recipes). And many of the lacto-ovo vegetarian recipes include vegan variations. You probably already know that the vegetarian lifestyle is a healthy one, but if you're looking specifically for low-fat recipes, those dishes are specially marked with a "healthy heart" symbol for easy reference. In addition to the 1,000 recipes, Gelles offers a bounty of information on vegetarian food, including cooking charts for beans and grains; shopping lists for stocking the vegetarian pantry; a glossary of ingredients; a lesson on the health benefits of a meatless diet; and menu-planning advice, with menu suggestions for every taste - Chinese, French, Mexican, Indian, and more.
Format: Books

The professional garde manger : a guide to the art of the buffet / David Paul Larousse.

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by Larousse, David Paul, 1949-
Call Number ARC 641.79 LAR
Publication Date 1996
Summary Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95041073.html Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html

Fine cheese : gourmet cheesemaking in New Zealand / Adrienne Rewi, Juliet Nicholas.

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by Rewi, Adrienne.
Call Number ARC 637.30993 REW
Publication Date 1995
Format: Books

Josef Vondra's a guide to cheese in Australia : a complete guide.

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by Vondra, Josef, 1941-
Call Number ARC 641.37350994 VON
Publication Date 1992 1985
Format: Books

Josef Vondra's a guide to cheese in Australia : a complete guide.

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by Vondra, Josef, 1941-
Call Number ARC 641.37350994 VON
Publication Date 1992
Format: Books

Peter Russell-Clarke's family cook book : 100 delicious recipes.

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by Russell-Clarke, Peter.
Call Number ARC 641.67354 RUS
Publication Date 1990
Format: Books

The President : Sunset Room [hotel restaurant menu]

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Call Number ARC MENU BEIGE 254
Publication Date 1989 1988 1987 1986 1985
Format: Books

Townhouse Hotel [hotel menu]

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Call Number ARC MENU BEIGE 204
Publication Date 1989 1988 1987 1986 1985
Format: Books

Commodore [restaurant menu]

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by Commodore (Restaurant)
Call Number ARC MENU GREEN 183
Publication Date 1989 1988 1987 1986 1985
Format: Books

Bistro cooking / by Patricia Wells, assisted by Judy Kleiber Jones.

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by Wells, Patricia.
Call Number ARC 641.5944 WEL
Publication Date 1989
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/89040376-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/89040376-t.html

Australian cheese : a guide to cheeses made in Australia / compiled by the Australian Dairy Corporation ; an introduction by Peter Russell-Clarke.

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by Russell-Clarke, Peter.
Call Number ARC 637 AUS
Publication Date 1989 1988 1987 1986 1985
Format: Books

Cheesemaking made easy / by Ricki and Robert Carroll.

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by Carroll, Ricki.
Call Number ARC 637.3 CAR
Publication Date 1982
Format: Books

The great British cheese book / Patrick Rance.

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by Rance, P.
Call Number ARC 641.3730941 RAN
Publication Date 1982
Format: Books

Say cheese : the country way / Compiled by Bev. Southam; `

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by Southam, Bev
Call Number ARC 641.57 SOU
Publication Date 1981
Format: Books

Eggs and cheese

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by Time-Life Books
Call Number 641.65646 TIM
Publication Date 1980
Format: Books

Encyclopedia of creative cooking. A step-by-step guide to the world's best cooking : Volume 3 Sauces, eggs and cheese.

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Call Number ARC 641.814 ENC
Publication Date 1980
Format: Books

Menzies Hotel [hotel restaurant menu] : The Fjord Room.

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by Menzies Hotel (Sydney, NSW.)
Call Number ARC MENU BEIGE 190
Publication Date 1979 1978 1977 1976 1975
Format: Books

Discover the world of cheese : selected recipes from the Kraft kitchen

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by Kraft Foods Limited
Call Number ARC 641.57 DIS
Publication Date 1979 1978 1977 1976 1975
Format: Books

Australian cheese cookbook / by Valerie McKenzie.

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by McKenzie, Valerie.
Call Number ARC 641.673 MCK
Publication Date 1979
Format: Books

A guide to Australian cheese

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by Vondra, Josef, 1941-
Call Number 641.3730994 VON
Publication Date 1978
Format: Books

When, where & wine : a sensible book about enjoying Australian wine & cheese.

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Call Number ARC 641.22 WHE
Publication Date 1978
Format: Books

Say cheese ! : Plain and party dishes / by Valerie McKenzie.

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by McKenzie, Valerie.
Call Number ARC 641.6 MCK
Publication Date 1975
Format: Books

The young homemaker/ by Angela Creese ; with illustrations by David HunteR

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by Creese, Angela.
Call Number ARC 641.5 CRE
Publication Date 1974 1967 1965
Format: Books

Farmhouse fare : new and enlarged edition / Country Recipes collected by Farmers Weekly

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by Farmers Weekly
Call Number ARC 641.5942 FAR
Publication Date 1973
Format: Books

Cooking with yogurt, cultured cream and soft cheese.

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by Nilson, Bee.
Call Number ARC 641.6714 NIL
Publication Date 1973
Format: Books

Cheeses of the world

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by United States Department of Agriculture
Call Number ARC 641.373 UNI
Publication Date 1972
Format: Books

Cooking with wine & cheese.

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by Australian Universities Press.
Call Number ARC 641.62 COO
Publication Date 1972
Format: Books

Cheese and savouries / [compiled by Rosemary Hume and Muriel Downes].

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by Cordon Bleu Cookery School (London, England)
Call Number ARC 641.673 COR
Publication Date 1972
Format: Books

A guide to Australian cheese / Josef Vondra.

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by Vondra, Josef, 1941-
Call Number 641.3730994 VON
Publication Date 1971
Format: Books

Fondue cookery / Alison Burt.

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by Burt, Alison.
Call Number 641.73 BUR
Publication Date 1970
Format: Books

Egg, flour, rice and cheese dishes / by F. Nietlispach ; translated and adapted by M.F. Daniels.

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by Nietlispach, F.
Call Number ARC 641.67 NIE
Publication Date 1969 1968 1967 1966 1965
Format: Books

Star Motel [motel menu]

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Call Number ARC MENU BEIGE 182
Publication Date 1969 1968 1967 1966 1965
Format: Books

Good Housekeeping: poultry and game, eggs and cheese / [Good Housekeeping Institute].

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by Good Housekeeping Institute (Great Britain)
Call Number ARC 641.6 GOO
Publication Date 1969
Format: Books

Recipes from an old farmhouse / Alison Uttley ; illustrated by Pauline Baynes.

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by Uttley, Alison
Call Number ARC 641.5942 UTT
Publication Date 1968
Format: Books

Home-made cheeses

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Call Number ARC KLI 637.3 HOM
Publication Date 1957
Format: Books

Cheeses of the world / by Andre L. Simon.

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by Simon, André Louis, 1877-1970.
Call Number ARC KLI 641.373 SIM
Publication Date 1956
Format: Books

Kaas en wijn : receptenboekje voor liefhebbers / door Jacques Gans, J.A. Versteeg en N. Ehrlich ; illustraties: Rein van Looy.

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by Gans, Jacques.
Call Number ARC KLI 641.62 GAN
Publication Date 1956
Format: Books

Parmigiano-reggiano: great Italian recipes/ Recipes by Giorgio Fini; Presented by Marcella Hazan

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by Fini, Giorgio
Call Number ARC 641.673 FIN
Format: Books

Chuck E. Cheese, Plaza Time Theatre: Hong Kong

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Call Number ARC MENU GREEN 265
Format: Books

Ye Olde Cheshire Cheese : [restaurant menu]

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by Ye Olde Cheshire Cheese (London)
Call Number ARC MENU GREEN 431
Format: Other
Click here to view the menu online.