Search Results for chefs - Narrowed by: Glynn, David, 1916-SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dAUTHOR$002509Author$002509Glynn$00252C$002bDavid$00252C$002b1916-$002509Glynn$00252C$002bDavid$00252C$002b1916-$0026ps$003d300$0026st$003dPD?dt=list2024-05-13T10:29:44ZThe salt book : your guide to salting wisely and well, with recipes / Fritz Gubler & David Glynn with Dr Russell Keast.ent://SD_ILS/0/SD_ILS:294492024-05-13T10:29:44Z2024-05-13T10:29:44Zby Gubler, Fritz.<br/>Call Number 641.6 GUB<br/>Publication Date 2010 2009<br/>Summary Contents covers :How to salt, when to salt, which salt?, why salt?, salt trends, salt facts, salt recipes, salt techniques, chefs on salt, salt at table.<br/>Format: Books<br/>Great, grand & famous chefs and their signature dishes / text by David Glynn.ent://SD_ILS/0/SD_ILS:287652024-05-13T10:29:44Z2024-05-13T10:29:44Zby Glynn, David, 1916-<br/>Call Number 641.50922 GLY<br/>Publication Date 2009<br/>Summary A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as 'the king of chefs and the chef of kings') to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda. The included recipes - one for each chef - enable the reader to get a taste of the signature dishes of the world's greatest chefs. This book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century.<br/>Format: Books<br/>