Search Results for chefs - Narrowed by: 0

The Square : the cookbook / Philip Howard.

2024-05-13T18:33:20Z

by Howard, Philip (Chef), author
Call Number 641.50942 HOW
Publication Date 2024 2023 2022 2021 2020
Format: Books

Goodfood magazine.

2024-05-13T18:33:20Z

Call Number PER 641.05 GOO
Publication Date 2024 2023 2022 2021 2020
Format: Other

Rumi : food of Middle Eastern appearance / Joseph Abboud.

2024-05-13T18:33:20Z

by Abboud, Joseph, (Chef) (Chef), author.
Call Number 641.5956 ABB
Publication Date 2023
Summary "Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet. This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate. Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. But deliciousness doesn't have to be difficult, and his world of spices, sauces and flavours is now presented in these pages for all to enjoy. For their new custodians, it's just the beginning."--Back cover.
Format: Books

Don't buy fruit & veg without me! / the Fruit Nerd (Thanh Truong).

2024-05-13T18:33:20Z

by Truong, Thanh, author.
Call Number 641.6 TRU
Publication Date 2023
Summary Meet Thanh Truong, aka 'The Fruit Nerd', Australia's top fruiterer with a mission to revolutionise how we see and enjoy fresh produce! Thanh's passion and wealth of knowledge make him the perfect teacher, as he shares life-changing tips and delicious recipes to help enhance your eating experiences. Need help picking the perfect avocado? Follow Thanh's foolproof method for choosing well every time. Want to know how to select and tackle a satisfying pomegranate? Thanh has a tip that even most chefs don't know! Featuring 50 recipes inspired by Thanh's family, travels and food-loving friends, such Matt Preston and Nat Paull from Beatrix Bakes, this book will help you choose and prepare the perfect ingredients to take your tastebuds on an unforgettable journey.
Format: Regular print

Ramen forever : recipes for ramen success / Tim Anderson.

2024-05-13T18:33:20Z

by Anderson, Tim, (Chef), author.
Call Number 641.822 AND
Publication Date 2023
Summary In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections - Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings - to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.
Format: Books

The Bloomsbury handbook of food and material cultures / edited by Irina D. Mihalache and Elizabeth Zanoni.

2024-05-13T18:33:20Z

by Mihalache, Irina D., 1982- editor.
Call Number XX(307329.1)
Publication Date 2023
Summary Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Format: Electronic Resources
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Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-13T18:33:20Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Restaurant Gordon Ramsay : a story of excellence / by Gordon Ramsay ; recipes with Matt Abé ; photography by John Carey.

2024-05-13T18:33:20Z

by Ramsay, Gordon, author.
Call Number 641.5941 RAM
Publication Date 2023
Summary Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Format: Regular print

Professional baking / Wayne Gisslen.

2024-05-13T18:33:20Z

by Gisslen, Wayne, 1946-, author.
Call Number 641.815 GIS
Publication Date 2022
Summary "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format: Books

Prejudice and Discrimination in Hotels, Restaurants and Bars / edited by Conrad Lashley.

2024-05-13T18:33:20Z

by Lashley, Conrad, editor.
Call Number 647.940683 PRE
Publication Date 2022
Summary Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the 'right person for the job' in practice results in some applicants appearing to be 'more right' than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits' appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
Format: Electronic Resources
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Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans].

2024-05-13T18:33:20Z

by Evans, Ansley, translator.
Call Number 641.66 CHA
Publication Date 2022
Summary This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school Ferrandi Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. From country pâte to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck Parmentier, mushroom and potato pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, allowing readers to hone skills over time. The French comfort food tradition has been elevated by the team at Ferrandi with a touch of modernity by reinterpreting certain recipes for vegetarians. This extensive reference-replete with 200 illustrations-provides everything both home chefs and experienced professionals need to master the world-class culinary school's recipes.
Format: Regular print

Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

2024-05-13T18:33:20Z

by Geczy, Adam, author.
Call Number 746.92 23
Publication Date 2022 2021
Summary "For hundreds of years consumers and scholars alike have acknowledged that food is affected by the same rapid shifts in taste as clothing; just like fashion, food is consumed and sold as a fashionable commodity. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored - until now. In Gastrofashion from Haute Cuisine to Haute Couture, Geczy and Karaminas trace this food/fashion relationship back to the Middle Ages when consumer behaviours were perceived to reflect social status and propriety. Through surprising case studies, the authors demonstrate that the body is the common thread linking fashion and foods as the site on which fashionability is expressed. They explore the origins of the current appeal of linking fashion and food in the spectacles of world exhibitions, and the way in which the fashion and food industries have collaborated in installations such as the Armani restaurant and the Gucci cafë, in multipurpose retail environments and in runway installations such as Chanel's A/W 2014 supermarket. Powerful in related ways, food and fashion are increasingly marketed in tandem to reinforce each object's capitalist power"--
Format: Electronic Resources
Abstract with links to full text

Kin Thai : Modern Thai Recipes to Cook at Home.

2024-05-13T18:33:20Z

by Chantarasak, John, author.
Call Number 641.59593 CHA
Publication Date 2022
Summary Accessible, modern and classic Thai recipes with a flexible edge from one of London's leading chefs.
Format: Electronic Resources
Click here to view book

Celebrity chefs, food media and the politics of eating / Joanne Hollows.

2024-05-13T18:33:20Z

by Hollows, Joanne, author.
Call Number XX(306379.1)
Publication Date 2022
Summary "From clean eating to food hacks for those getting fit, celebrity chefs have penetrated the public consciousness when we think about food on a mass scale: looking at celebrity chefs demonstrates how food is caught up in so many aspects of contemporary politics, from the #MeToo movement to Brexit. Situated on the cusp of food studies and media studies, Joanne Hollows uses an interdisciplinary approach to understand the impact of celebrity chefs in how we think about food, and how we feed ourselves and others. Hollows explores the role of celebrity chefs in both the restaurant industry and media industries, and shows how digital media have enabled the emergence of new types of food personality through blogs, YouTube and Instagram. Starting with an overview and history of celebrity chefs, Hollows outlines the key trajectories in scholarship on celebrity chefs to date and then moves on to explore the impact of celebrity chefs on discussions around gendered labour and foodwork, food activism and ethical consumption and culinary travelogues. Drawing on over 15 years of research, Hollows identifies those chefs who have had crossover appeal in the UK and USA, including Ella Woodward, Jamie Oliver, Gordon Ramsay, Nigella Lawson and Joe Wicks and uses case studies to identify the surprising impact of celebrity chefs on contemporary culinary culture"--
Format: Electronic Resources
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OTK : extra good things / Noor Murad & Yotam Ottolenghi ; photography by Elena Heatherwick.

2024-05-13T18:33:20Z

by Murad, Noor, author.
Call Number 641.5 MUR
Publication Date 2022
Summary "\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".
Format: Books

The sustainable chef : the environment in culinary arts, restaurants, and hospitality / Stefan Gössling and C. Michael Hall.

2024-05-13T18:33:20Z

by Gossling, Stefan, author.
Call Number 647.95068 GOS
Publication Date 2022
Summary "This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"--
Format: Books

Veganism : politics, practice and theory / Eva Haifa Giraud.

2024-05-13T18:33:20Z

by Giraud, Eva, author.
Call Number 613.2622 23
Publication Date 2021
Summary "What exactly do vegans believe? Why has veganism become such a critical and criticised social movement, and how does it correspond to wider debates about the environment and sustainability, animal studies, and the media? Eva Haifa Giraud offers an accessible route into the debates that surround vegan politics, which feed into broader issues surrounding food activism and ethical consumption. Giraud presents an overview of both arguments in favor of veganism and the criticisms levelled at vegan politics. She outlines the essential debates and topics that are central to conversations around veganism, including identity, intersectional politics, and activism, with research drawn from literary animal studies, animal geographies, ecofeminism, posthumanism, and new materialism. While publicly vegan chefs and proponents have been accused of elitism and class warfare, Giraud examines the portrayal of these tensions in relation to class, race, and disability, using public media campaigns as her case studies, for example in the appropriation of activist slogans by high profile vegan campaigns such as #alllivesmatter movement. Giraud also makes an original theoretical intervention into these often fraught debates, and argues that veganism holds radical political potential to act as 'more than a diet' by disrupting norms and assumptions about how humans relate to animals. Drawing on a range of examples from popular culture, from recipe books with punk aesthetics to social media campaigns, Giraud shows how veganism's radical potential is being undermined by its commercialization, and elucidates new conceptual frameworks for reclaiming veganism as a radical social movement."--
Format: Electronic Resources
Abstract with links to full text

Bugs.

2024-05-13T18:33:20Z

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

Last Shot.

2024-05-13T18:33:20Z

by Zonfrillo, Jock, 1976-2023, author.
Call Number 641.5092
Publication Date 2021
Summary A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is his unforgettable story.
Format: Electronic Resources
Click here to view book

Australia : the cookbook / Ross Dobson ; [photography by Alan Benson].

2024-05-13T18:33:20Z

by Dobson, Ross, 1965-, author.
Call Number 641.5994 DOB
Publication Date 2021
Summary Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
Format: Regular print

Gabriel Kreuther : The Spirit of Alsace, a Cookbook / Gabriel Kreuther with Michael Ruhlman and with contributions from Genevieve Ko ; foreword by Jean-Georges Vongerichten ; photographs by Evan Sung.

2024-05-13T18:33:20Z

by Kreuther, Gabriel.
Call Number 641.5944383 KRE
Publication Date 2021
Summary From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Format: Electronic Resources
Click here to view book

The Joy of Eating.

2024-05-13T18:33:20Z

by Glenn, Jane K., author.
Call Number 641.300973 GLE
Publication Date 2021
Format: Electronic Resources
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Stage: The Culinary Internship.

2024-05-13T18:33:20Z

by Ainsworth, Abby, film director.
Call Number XX(298113.1)
Publication Date 2021 2019
Summary STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format: Electronic Resources
A Kanopy streaming video Cover Image

Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

2024-05-13T18:33:20Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2021 2020
Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The handbook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. Restaurant, Food & Beverage Market Research Handbook 2020-2021 includes content from The Beverage Market Research Handbook, previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources." -- Publisher, report detail page.
Format: Electronic Resources
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Eating with my mouth open / Sam van Zweden.

2024-05-13T18:33:20Z

by Van Zweden, Sam, author.
Call Number 306.4613 ZWE
Publication Date 2021
Summary Eating with My Mouth Open is food writing like you've never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate. Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in. Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam van Zweden advocates for a body politics that is empowering, productive and meaningful.
Format: Regular print

Last shot : a coming-of-age memoir of addiction, ambition and redemption / Jock Zonfrillo ; foreword by Jimmy Barnes.

2024-05-13T18:33:20Z

by Zonfrillo, Jock, 1976-2023, author.
Call Number 926.4 ZON
Publication Date 2021
Summary From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is his story. -- Front jacket flap.
Format: Regular print

B-side books essays on forgotten favorites edited by John Plotz

2024-05-13T18:33:20Z

by Plotz, John, 1967- editor.
Call Number 809 23
Publication Date 2021
Summary "There are the acknowledged classics of world literature: the canonical works assigned in schools, topping every must-read list ... and then there are the B-Sides. These are the books that slipped through the cracks, went unread, missed their rightful appointment with posterity. They were ahead of their times or behind their times or on a whole different schedule than the rest of the universe. What do you do when a book that you love has been neglected or dismissed by everyone else? In B-Side Books, leading writers, critics, and scholars show why their favorite forgotten books deserve a new audience. From dusty westerns and far-out science fiction to obscure Czech novelists and romance-novel precursors, the contributors advocate for the unsung virtues of overlooked books. They write about unheralded novels, poetry collections, memoirs, and more with understanding, respect, passion, and love. In these thoughtful, often personal essays, contributors-including Stephanie Burt, Caleb Crain, Merve Emre, Ursula K. Le Guin, Carlo Rotella, and Namwali Serpell-read books by writers such as Helen DeWitt, Shirley Jackson, Stanislaw Lem, Dambudzo Marechera, Paule Marshall, and Charles Portis"--
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2680450

Food and women in Italian literature, culture, and society : Eve's sinful bite / edited by Claudia Bernardi, Francesca Calamita, Daniele De Feo.

2024-05-13T18:33:20Z

by Bernardi, Claudia (Senior lecturer in Italian), editor.
Call Number 394.120945 23
Publication Date 2020
Summary "This volume explores how womens' relationships with food have been represented in Italian literature, theater, film, advertising, visual arts and other forms of cultural expression from the nineteenth century to the present. Contributions offer a close reading of the symbolic meanings associated with food and of the way these intersect with Italian women's socio-cultural history and the feminist movement, addressing issues of gender, identity and politics of the body. With case studies that look at Sophia Loren to an analysis of women and food in Italian chef's cookbooks, the collection presents a comprehensive understanding of the unique contribution Italian culture has made to perceiving and portraying women in a specific relation to food. Looking at how Italian women have been portrayed cooking and serving meals to others, while denying themselves the pleasure of the table, these essays help us understand the role food and food-related-activities have in women's lives"--
Format: Electronic Resources
Abstract with links to full text

Chef's Guide to Plant-Based Diet [electronic resource] a QuickStudy Digital Reference Guide. Weinstein, Jay.

2024-05-13T18:33:20Z

by Weinstein, Jay, 1965-
Call Number 641.5636 23
Publication Date 2020
Format: Electronic Resources
Click here to view

Gastronomy and Food Science.

2024-05-13T18:33:20Z

by Galanakis, Charis M., author.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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The literature of food : an introduction from 1830 to present / Nicola Humble.

2024-05-13T18:33:20Z

by Humble, Nicola, author.
Call Number 810.93564 23
Publication Date 2020
Summary "Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. Focusing particularly on Britain and North America from the early 19th century to the present, it covers a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, fear and disgust. Combining the insights of food studies and literary analysis, Nicola Humble considers the multifarious ways in which food both works and plays within texts, and the variety of functions-ideological, mimetic, symbolic, structural, affective-which it serves. Carefully designed and structured for use on the growing number of literature of food courses, it examines the food of modernism, post-modernism, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts. From food memoirs to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think"--Bloomsbury Food Library.
Format: Electronic Resources
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In Praise of Veg : A Modern Kitchen Companion.

2024-05-13T18:33:20Z

by Zaslavsky, Alice, author.
Call Number 641.65 ZAS
Publication Date 2020
Summary The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?
Format: Electronic Resources
Click here to view book

Vegan JapanEasy : classic & modern vegan Japanese recipes to cook at home / Tim Anderson.

2024-05-13T18:33:20Z

by Anderson, Tim, (Chef), author.
Call Number 641.56362 AND
Publication Date 2020
Summary Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.
Format: Books

Napoleon and de Gaulle heroes and history Patrice Gueniffey ; translated by Steven Rendall

2024-05-13T18:33:20Z

by Gueniffey, Patrice, author.
Call Number 944.05092
Publication Date 2020
Summary They were men of genuine talent and achievement, with flaws almost as pronounced as their strengths. As many nations, not least France, struggle to find their soul in a rapidly changing world, Gueniffey shows us what a difference an extraordinary leader can make"--
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2413308

Food on the move : dining on the legendary railway journeys of the world / edited by Sharon Hudgins.

2024-05-13T18:33:20Z

by Hudgins, Sharon, editor.
Call Number 647.9631 FOO
Publication Date 2019 2018
Summary "All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.
Format: Books

Restaurant Nathan Outlaw / photography by David Loftus.

2024-05-13T18:33:20Z

by Outlaw, Nathan, 1978- 1978-, author.
Call Number 641.692 OUT
Publication Date 2019
Summary Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.
Format: Electronic Resources
Click here to view book

Silo : The Zero Waste Blueprint / Douglas McMaster.

2024-05-13T18:33:20Z

by McMaster, Douglas, author.
Call Number 647.95068 MCM
Publication Date 2019
Summary Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant--a food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us..
Format: Electronic Resources
Click here to view book

The recipe : the world's finest chefs and the essential classic recipes for anyone who loves to cook / Josh Emett ; photography Kieran E. Scott.

2024-05-13T18:33:20Z

by Emett, Josh, author.
Call Number 641.5 EME
Publication Date 2019
Summary "Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold -- sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements." --
Format: Books

The Turkish cookbook : the culinary traditions & recipes from Turkey / Musa Daǧdeviren.

2024-05-13T18:33:20Z

by Dagdeviren, Musa
Call Number 641.59561 DAG
Publication Date 2019
Summary The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Format: Books

Your Future As a Chef / Rachel Given-Wilson and Susan Meyer.

2024-05-13T18:33:20Z

by Given-Wilson, Rachel, author.
Call Number 641.3 GIV
Publication Date 2019
Format: Electronic Resources
Click here to view book

Hungry : eating, road-tripping, and risking it all with René Redzepi, the world's greatest chef / Jeff Gordinier.

2024-05-13T18:33:20Z

by Gordinier, Jeff, author.
Call Number 926.4 GOR
Publication Date 2019
Summary This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format: Books

The Two Good cook book : recipes, stories, community / photography by Petrina Tinslay ; styling by David Morgan ; artwork by Zoe Young.

2024-05-13T18:33:20Z

Call Number 641.5994 TWO
Publication Date 2019
Summary This book is about food, community and bringing people together around the table to eat and talk. It includes essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally - paintings by artist Zoe Young, and more than 60 recipes by leading Australian and international chefs for simple nutritious family meals and celebratory feasts. From an organic soup kitchen in Kings Cross, social enterprise Two Good has expanded to sell restaurant quality salads and soups designed by some of Australia's leading chefs, delivered in distinctive glass jars. With every meal sold another is donated to a woman in a safe house. Two Good also provides training and employment pathways for domestic violence survivors. Recipes by Neil Perry, Maggie Beer, Ben Shewry, Nigella Lawson, Peter Gilmore, Yotam Ottolenghi, Skye Gyngell, Greg Doyle, Colin Fassnidge, Kylie Kwong, Pasi Petanen, Jackie Middleton, Danielle Alvarez, Chris Manfield, Analiese Gregory, Sarah Wilson, George Calombaris, Mitch Orr, Mat Lindsay, Hetty McKinnon, Matt Wilkinson, Jacqui Challinor, Mike McEnearney, Hamish Ingham, O'Tama Carey, Jonathan Barthelmess, Matt Moran.
Format: Regular print

Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

2024-05-13T18:33:20Z

by Muhlke, Christine, author.
Call Number 641.59 MUH
Publication Date 2019
Summary Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format: Books

Women on food / Charlotte Druckman + 115 writers, chefs, critics, television stars, and eaters.

2024-05-13T18:33:20Z

by Druckman, Charlotte, author.
Call Number 641.3 DRU
Publication Date 2019
Summary Women on Food unites the radical, diverging female voices of the food industry in this urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and ephemera.
Format: Books

Culinary Nationalism in Asia.

2024-05-13T18:33:20Z

by King, Michelle T., author.
Call Number 394.12095 KIN
Publication Date 2019
Format: Electronic Resources
Click here to view book

Chef's Guide to Meat, Poultry & Seafood [electronic resource] : choose cuts for taste & health, prep safely & correctly, cook with various methods per protein & store safely before & after cooking for best-tasting leftovers / Kathleen Grathwol.

2024-05-13T18:33:20Z

by Grathwol, Kathleen.
Call Number 641.66 23
Publication Date 2019
Format: Electronic Resources
Click here to view

Chef's Guide to Sauces & Dips [electronic resource] : incredible selection of reductions, chutneys, broths stocks & homemade condiments for everything from vegetables & roasts, to a variety of desserts & international dishes / Jay Weinstein.

2024-05-13T18:33:20Z

by Weinstein, Jay.
Call Number 641.814 23
Publication Date 2019
Format: Electronic Resources
Click here to view

The best American food writing 2019 / edited and with an introduction by Samin Nosrat ; Silvia Killingsworth, series editor.

2024-05-13T18:33:20Z

by Nosrat, Samin, editor.
Call Number 641.3 BES
Publication Date 2019
Summary "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format: Books

Good food guide 2020 / edited by Myffy Rigby.

2024-05-13T18:33:20Z

by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2019
Summary The most prestigious food guide in Australia, now brought to you by Simon & Schuster Australia. The 2020 edition of this acclaimed national guide - the home of the hats - reviews 500 restaurants around Australia and awards the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term `hatted' has become part of the Australian lexicon.
Format: Books

Street food Vietnam : noodles, salads, pho, spring rolls, banh mi & more / Jerry Mai ; photography by Chris Middleton.

2024-05-13T18:33:20Z

by Mai, Jerry, author.
Call Number 641.59597 MAI
Publication Date 2019
Summary Vietnamese street food is -- inarguably -- one of the world's most dynamic cuisines. This book brings the flavor and spirit of those bustling streets to your home. Author Jerry Mai is a master of street food. She owns a number of restaurants specializing in nuanced flavors of Vietnamese street pho. Throughout this book, Jerry presents street food from the length of the country. There's bahn mi, rice paper rolls, Vietnamese-style omelets, lemongrass and fresh herb infused stir-fries, fresh noodle salads and so much more. Learn the subtle finesse that distinguishes a Hanoi style pho from its southern relative. If these dishes can be made on a cart, in the swarming streets of Da Nang, you can be confident in recreating them at home. With stunning photography of all 70 recipes, accompanied by gonzo imagery of the country itself, this is the perfect book for the armchair traveler or for those wishing to commemorate their trip. This book is the first instalment of the Street Food series, with Turkey and Mexico next on the chopping block. As any visitor will tell you, traveling through Vietnam is a culinary awakening. From Hanoi -- the country's capital, in the north -- down to Ho Chi Minh, it's easy to find where the locals eat... Because it's right in middle of the street. Where the West might view street carts as specially reserved for the chronically intoxicated or intestinally masochistic, curbside vendors in Vietnam are the country's greatest chefs. Street Food: Vietnam is a glimpse into these compact kitchens-on-wheels, without any of the humidity.
Format: Books

The Complete Vegan Cookbook : : over 150 whole-foods, plant-based recipes and techniques / by the Natural Gourmet Center ; with Jonathan Cetnarski, Rebecca Miller French, and Alexandra Shytsman ; photographs by Christina Holmes.

2024-05-13T18:33:20Z

by Natural Gourmet Institute (New York, N.Y.)
Call Number 641.5636 NAT
Publication Date 2019
Summary In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format: Books

Sushi master : an expert guide to sourcing, making, and enjoying sushi at home / Nick Sakagami.

2024-05-13T18:33:20Z

by Sakagami, Nick, author.
Call Number 641.5952 SAK
Publication Date 2019
Summary Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of: Maki ; Sashimi ; Nigiri ; Onigiri (rice balls). Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
Format: Books

The Jewish cookbook / Leah Koenig ; foreword by Julia Turshen.

2024-05-13T18:33:20Z

by Koenig, Leah, author.
Call Number 641.5676 KOE
Publication Date 2019
Summary The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table. --from Amazon.
Format: Books

Tulum : modern Turkish cuisine / by Coskyn Uysal ; photography: Tim Grey.

2024-05-13T18:33:20Z

by Uysal, Coskyn, author.
Call Number 641.59561 UYS
Publication Date 2019
Summary Tulum, a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum's delicious modern Turkish cuisine. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions. Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun's Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
Format: Books

Seeding a movement for health and culture / by Anna Sigrithur (Podcast host/interviewer), Sean Sherman and Elizabeth Hoover (Interviewee) and Oxford Food Symposium.

2024-05-13T18:33:20Z

by Sherman, Sean, 1974- author.
Call Number 641.59297 23
Publication Date 2019
Summary "Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. Chef Sean Sherman and scholar Elizabeth Hoover tell the tales of seeds, seed-keepers, and indigenous chefs who are bringing traditional foods back into focus"--Bloomsbury Food Library.
Format: Sound recording
Click here to listen

JGV : a life in 12 recipes / Jean-Georges Vongerichten ; with Michael Ruhlman.

2024-05-13T18:33:20Z

by Vongerichten, Jean-Georges, author.
Call Number 641.5092 VON
Publication Date 2019
Summary "One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format: Books

Salt & Straw Ice Cream Cookbook / Tyler Malek and J. J. Goode.

2024-05-13T18:33:20Z

by Malek, Tyler, author.
Call Number 641.862 MAL
Publication Date 2019
Summary Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice--chefs, chocolatiers, brewers, and food experts of all kinds--and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw's most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they've learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn't just a thing you eat, it's a way to live.
Format: Electronic Resources
Click here to view book

Searching for Umami.

2024-05-13T18:33:20Z

by Ruiz, Iñigo, film director.
Call Number XX(295771.1)
Publication Date 2019 2017
Summary Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Format: Electronic Resources
A Kanopy streaming video Cover Image

Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby.

2024-05-13T18:33:20Z

by Crosby, Guy, author.
Call Number 641.013 CRO
Publication Date 2019
Summary Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Format: Electronic Resources
Click here to view

Chef's Guide [electronic resource] : Herbs & Spices : from aromatic properties to classical and cutting-edge pairings, discover the essential agents used to create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America, and beyond / Jay Weinstein.

2024-05-13T18:33:20Z

by Weinstein, Jay, 1965- author.
Call Number 641.657 23
Publication Date 2018
Format: Electronic Resources
Click here to view

The essential cook's kitchen : traditional culinary skills, from breadmaking and dairy to preserving and curing / Alison Walker ; additional recipes by Shona Crawford Poole ; photography by Tara Fisher.

2024-05-13T18:33:20Z

by Walker, Alison (Chef)
Call Number XX(297136.1)
Publication Date 2018
Format: Electronic Resources
Click here to view ebook

Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-05-13T18:33:20Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
Click here to view

Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-05-13T18:33:20Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
Click here to view

Japan : the cookbook / Nancy Singleton Hachisu.

2024-05-13T18:33:20Z

by Hachisu, Nancy Singleton, author.
Call Number 641.5952 HAC
Publication Date 2018
Summary The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Format: Regular print

Tried, tested and true : treasured recipes and untold stories from Australian community cookbooks / Liz Harfull.

2024-05-13T18:33:20Z

by Harfull, Liz, author.
Call Number 641.5994 HAR
Publication Date 2018
Summary Forget celebrity chefs. The books that truly reflect what most Australians cooked and ate at home for decades were put together by people you have never heard of, all in the name of helping others. Community cookbooks have raised millions of dollars for Australian charities and causes, ranging from cash-strapped local schools and churches to international movements like Variety and the Red Cross. Many of these books were humble publications, hand-printed and stapled together by volunteers. But some, like the iconic PWMU Cookbook from Victoria, the Green and Gold Cookery Book in South Australia, the CWA's Cookery Book and Household Hints from WA and the Bundaberg CWA branch cookery book from Queensland, have outlived fleeting food fads, and are still in print and much-used today. Tried, Tested and True: treasured recipes and untold stories from Australian community cookbooks celebrates this amazing tradition.
Format: Books

The farm community / Emma & Tom Lane ; photography by Alan Benson.

2024-05-13T18:33:20Z

by Lane, Emma
Call Number 641.563 LAN
Publication Date 2018
Summary This is the story of a family wanting to live a simpler life, and of a farm built with the involvement of the local community. The Farm at Byron Bay has since become a diverse community of its own, made up of organic growers, chefs, bakers -- all connected by the common values of simplicity, sustainability and farm-fresh food. This book is for anyone who craves connection: connection with where food comes from and connection with community. Alongside tales of the people who have helped to make The Farm what it is today, you will find simple steps to living more sustainably, whether in the city, the suburbs or the countryside. The book includes rewarding projects like making your own compost bucket, companion planting and drying flowers, as well as recipes collected from across The Farm's community, celebrating a shared love of growing and cooking.
Format: Regular print

The Bloomsbury handbook of food and popular culture [electronic resource] / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-13T18:33:20Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Format: Electronic Resources
Click here to view

The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco, Peter Naccarato.

2024-05-13T18:33:20Z

by LeBesco, Kathleen, 1970-, editor.
Call Number 394.12 BLO
Publication Date 2018
Format: Books

Bake like a French pastry chef : delectable cakes, perfect tarts, flaky croissants, and more / Michel de Rovira and Augustin Paluel-Marmont and the tribe.

2024-05-13T18:33:20Z

by Rovira, Michel de, author.
Call Number 641.865 ROV
Publication Date 2018
Format: Books

Cellar bar / Guy Grossi, Carlo Grossi & Chris Rodriguez ; photography Mark Chew.

2024-05-13T18:33:20Z

by Grossi, Guy, 1965-, author.
Call Number 641.5945 GRO
Publication Date 2018
Summary The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it's long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It's a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city's finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it's also to have you feel fulfilled.' Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.
Format: Books

Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.

2024-05-13T18:33:20Z

by Cordon bleu (School : Paris, France)
Call Number 641.8659 PAS
Publication Date 2018
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.
Format: Books

Truth, love & clean cutlery : a guide to the truly good restaurants and food experiences of Australia / edited by Jill Dupleix ; contributing editors, Larissa Dubecki, Nigel Hopkins, Lee Tran Lam, Natascha Mirosch, Max Veenhuyzen.

2024-05-13T18:33:20Z

by Dupleix, Jill, editor.
Call Number 647.9594 TRU
Publication Date 2018
Summary Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place plate by plate. Restaurants that care about these things aren't just good they're good.
Format: Books

Seven deadly sins and one very naughty fruit / Mikey Robins.

2024-05-13T18:33:20Z

by Robins, Mikey, author.
Call Number 641.3009 ROB
Publication Date 2018
Summary A fascinating, funny and downright bizarre history of food by one of Australia's best-loved comedians In this irreverent romp through history via the seven deadly sins, Mikey Robins uncovers the most bizarre food-related facts of all time. From the Ancient Egyptians to the Romans, and from the medieval monarchs to the first celebrity chefs, our ancestors have left their mark ... and show us that wherever there is food there is folly. In Gluttony, Mikey exposes our historic obsession with overconsumption and food waste, and Pride reveals some of the most arrogant dinner hosts in history and how the humble chef has now achieved rock god status. Lust shows us just about every aphrodisiac there has been and the most desired foods in history; and Sloth is about the shocking rise of fast food and the history of preservatives. We hear of the revolution that led to the birth of the modern restaurant; we learn about the accidental invention of the microwave; we see how the pineapple gained sacred status; we learn about the 'Sin Eaters', the world's most famous 'Gluttons' and the most deadly 'Poisoners' of all time.
Format: Books

Kids' cookbook / editorial and food director, Sophia Young.

2024-05-13T18:33:20Z

by Young, Sophia, editor.
Call Number 641.5123 KID
Publication Date 2018
Summary A healthy relationship with food should start at a young age. With our cookbook of kid friendly recipes we not only give you the skills to prepare nutritious food for your children, but also help you get them in the kitchen with you. With step-by-step recipes this book is packed with simple yet delicious food that encourage children to cook for themselves. We prove that cooking can be easy and fun, while giving them the skills to become little chefs at home.
Format: Books

Good food guide 2019 / edited by Myffy Rigby.

2024-05-13T18:33:20Z

by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2018
Summary Launching nationally on 16 October, the 2019 edition of this acclaimed, highly trusted national guide - the home of the hats - will review 500 restaurants around Australia and award the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term 'hatted' has become part of the Australian lexicon.
Format: Books

Be your own bartender : a surefire guide to finding (and making) your perfect cocktail / Carey Jones and John McCarthy ; foreword by J. Kenji López-Alt.

2024-05-13T18:33:20Z

by Jones, Carey, (Personal chef), author.
Call Number 641.874 JON
Publication Date 2018
Summary "There is a perfect drink for every occasion and every mood. Carey and John are going to help you find it!" ?J. Kenji López-Alt. It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight?Here to answer that question is Be Your Own Bartender. Through more than a dozen flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste and occasion. Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your destination - a cocktail effectively designed just for you. With some drinks that are truly adventurous and others that are friendlier to the cocktail novice, every recipe is created with the home bartender in mind. Divided into chapters by spirit with bonus flowcharts for brunch drinks, holiday parties and true cocktail nerds. Be Your Own Bartender is the best way to discover the perfect cocktail for you, in a journey as user-friendly as it is fun.
Format: Books

Hudson & Halls : the food of love / Joanne Drayton.

2024-05-13T18:33:20Z

by Drayton, Joanne, author.
Call Number 641.5092 DRA
Publication Date 2018
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.
Format: Books

A very serious cookbook : Contra Wildair / Jeremiah Stone, Fabian von Hauske with Alison Roman ; photographs by Matty Yangwoo Kim.

2024-05-13T18:33:20Z

by Stone, Jeremiah, (Chef) (Chef), author.
Call Number 641.5 STO
Publication Date 2018
Format: Regular print

Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-05-13T18:33:20Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2018
Summary With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
Format: Electronic Resources
Click here to view

A taste of Naples : Neapolitan culture, cuisine, and cooking / Marlena Spieler.

2024-05-13T18:33:20Z

by Spieler, Marlena, author.
Call Number 641.300945 SPI
Publication Date 2018
Summary "This book takes readers on a culinary tour of a vibrant food culture, where good food can be found in the city, as well as in the sprawl surrounding it. With recipes, history, and attention to special meals and fare, this work will tantalize the taste buds while revealing the great history of food in Napoli."
Format: Electronic Resources
Click to View

The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-13T18:33:20Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Summary The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Format: Electronic Resources
Click to view

Meat : the ultimate companion : on the farm - at the butcher - in the kitchen / Anthony Puharich, Libby Travers ; [foreword by Anthony Bourdain].

2024-05-13T18:33:20Z

by Puharich, Anthony, author.
Call Number 641.36 PUH
Publication Date 2018
Summary The first and last word on meat written by a world-famous Aussie butcher.At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge. Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.
Format: Books

Boragó : coming from the south / Rodolfo Guzmán ; photographs by Christóbal Palma.

2024-05-13T18:33:20Z

by Guzmán, Rodolfo, (Chef)
Call Number 641.5983 GUZ
Publication Date 2017
Summary Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients ? often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Format: Books

50 Fantastic Ideas for Exploring Food.

2024-05-13T18:33:20Z

by Bryce-Clegg, Alistair.
Call Number 372.4 23
Publication Date 2017
Format: Electronic Resources
Click here to view

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.

2024-05-13T18:33:20Z

by Turshen, Julia, author.
Call Number 641.5 TUR
Publication Date 2017
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.
Format: Books

The Geeky Chef Strikes Back! : Even More Unofficial Recipes from Minecraft, Game of Thrones, Harry Potter, Twin Peaks, and More!.

2024-05-13T18:33:20Z

by Reeder, Cassandra.
Call Number 394.12
Publication Date 2017
Summary Geek out with fifty new unofficial recipes from Cassandra Reeder, inspired by your favorite science fiction and fantasy books, movies, television shows, and video games.
Format: Electronic Resources
Click here to view book

River Cafe 30 / Ruth Rogers [and 3 others] ; Matthew Donaldson, Jean Pigozzi, [photographers] ; Stephanie Nash, Anthony Michael, [books designers].

2024-05-13T18:33:20Z

by Rogers, Ruth, author.
Call Number 641.5945 ROG
Publication Date 2017
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.
Format: Books

The great Australian cookbook / editors: Helen Greenwood & Melissa Leong ; photography: Lottie Hedley ; creative direction: Tim Harper ; cover art: Reg Mombassa.

2024-05-13T18:33:20Z

by Greenwood, Helen, editor.
Call Number 641.5994 GRE
Publication Date 2017 2015
Summary This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.
Format: Books

The 50 greatest dishes of the world / James Steen.

2024-05-13T18:33:20Z

by Steen, James, author.
Call Number 641.3 STE
Publication Date 2017
Summary Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format: Books

Sushi : taste and technique / Kimiko Barber and Hiroki Takemura.

2024-05-13T18:33:20Z

by Barber, Kimiko, author.
Call Number 641.5952 BAR
Publication Date 2017
Summary Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.
Format: Books

The Tivoli Road Baker / Michael James with Pippa James ; photography by Bonnie Savage and Alan Benson.

2024-05-13T18:33:20Z

by James, Michael (Chef) author.
Call Number 641.815 JAM
Publication Date 2017
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.
Format: Books

Cooking up history : chefs of the past / Emma Kay.

2024-05-13T18:33:20Z

by Kay, Emma (Historian)
Call Number 641.5092 KAY
Publication Date 2017
Format: Books

The great Australian baking book / editors Helen Greenwood, Tim Harper & Ruth Hobday ; photography Lottie Hedley ; head baker Michelle Pattison ; cover art Reg Mombassa.

2024-05-13T18:33:20Z

by Greenwood, Helen, editor.
Call Number 641.8150994 GRE
Publication Date 2017
Summary Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format: Books

Pâtisserie gluten free : the art of French pastry: cookies, tarts, cakes and puff pastries / Patricia Austin ; foreword by Jeffrey Hamelman ; photography by Charlie Ritzo.

2024-05-13T18:33:20Z

by Austin, Patricia, (Pastry chef), author.
Call Number 641.5639311 AUS
Publication Date 2017
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"--
Format: Books

Food on the page : cookbooks and American culture / Megan J. Elias.

2024-05-13T18:33:20Z

by Elias, Megan J., author.
Call Number 641.300973 ELI
Publication Date 2017
Format: Books

Shanghai in 12 Dishes : How to Eat Like You Live There.

2024-05-13T18:33:20Z

Call Number 647.9551132 SHA
Publication Date 2017
Summary So many places to visit, so many delicious things to eat. Where to start, in a strange, new city? These nifty guides take visitors through the potentially bewildering process of finding authentic eats, across a variety of destinations. With a focus on what to eat, as much as where to eat, IN 12 DISHES will appeal to food-centric travellers who desire meaningful dining experiences across the gamut. The core assumption is that travellers want to plunge headfirst into local staples - iconic dishes that define a place. They want pad thai in Bangkok, bun cha in Hanoi, pao mo in Xi'an, shojin ryori in Kyoto and assam laksa in Penang. But...where to find the best? Highlighting12 must-eat dishes, with meaty information on where to find them, there's more than enough to give travellers the food heads-up. Depending on the city, there will also be features on cooking schools, regional restaurants, great cafes, food markets, day trips, walking tours and local eating etiquette. Gorgeously photographed and written in a snappy, engaging style, in 12 dishes is the indispensable guide for food-obsessed travellers. Shanghai dazzling modernity. Enduring customs. Futuristic architecture. Art deco edifices. Cutting-edge couture. Traditional Chinese values. Ramshackle back streets. Blingy retail. Pre-dawn tai-chi. All night night-life. Michelin-starred chefs. Centuries-old food-ways. If one city has it all, it's Shanghai, the engine-room of China's super-star economy. Walk just a few blocks and you'll see everything from chi-chi young things shopping for the latest designer threads, to street-food vendors hawking rustic fare from humble mobile carts. Shanghai is exhilarating, dynamic and endlessly fascinating. But, when you're hungry, where do you start in a city with so much on its menu? Let Shanghai in 12 dishes be your essential dining primer, profiling twelve essential dishes, and a raft of places to find them. Plus, you'll get the heads-up on some world-class cafes, a day-trip itinerary, how to graze through iconic food streets, the low-down on the legandary hairy crab and much more besides. There's even a recipe or two. Welcome to eating like a local, Shanghai style!
Format: Regular print

Snow's kitchenalia : how everything works / Alan Snow.

2024-05-13T18:33:20Z

by Snow, Alan, author.
Call Number 643.3 SNO
Publication Date 2017
Summary A unique visual guide to kitchen appliances by an illustrator with a proven talent for showing how things work. Although today's kitchens are crammed full of 'useful' appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them. Award-winning illustrator Alan Snow has set out to change matters, with this striking diagrammatic guide. Designed to free us up from the shackles of recipe books, Snow's fascinating visual miscellany shows readers the ins, outs, hows and whys of all manner of cooking equipment, tools and techniques, from ovens, blenders and coffee machines, to more sophisticated chefs' equipment and everything in between. Arranged into five practical sections: Hygiene, Tools, Cooking, Drinks and Storage, each section is accompanied by an insightful commentary that offers clear explanations and instructions. As well as absorbing historical and scientific details the book is brimming with charming diagrams and sequences. Once you've grown familiar with each appliance, you'll find good reason to put your newly acquired knowledge to the test, with recipes as you've never seen them before. The perfect gift for every keen cook, whether amateur, enthusiast or professional, this unique book is at once a visual celebration of the kitchen and a fascinating exploration of culinary science and technique.
Format: Books

wd~50 : the cookbook / Wylie Dufresne, with Peter Meehan ; photography by Eric Medsker.

2024-05-13T18:33:20Z

by Dufresne, Wylie, author.
Call Number 641.514 DUF
Publication Date 2017
Summary The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
Format: Regular print

Food, masculinities, and home [electronic resource] : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.

2024-05-13T18:33:20Z

by Szabo, Michelle (Lecturer in sociology), editor.
Call Number 392.37 23
Publication Date 2017
Summary "Long-held assumptions about women, home, food, and cooking have broken down. In an increasing number of households, women are either absent from or share domestic work more equally with men. At the same time, the visibility of men's cooking has increased through TV shows, books, blogs, and websites devoted to food and cooking. Terms like 'gastrosexual' have emerged to describe the growing male market for kitchenware and the growing prestige of public masculine foodwork. Whilst scholars have begun to examine how men's increasing engagement with homemaking practices shapes masculine identities and transforms meanings of 'home', Food, Masculinities and Home is the first book to focus specifically on food. An international, multidisciplinary range of contributors explores questions such as: - How do food practices shape masculinities and notions of home, and vice versa? - To what extent are existing gender hierarchies being challenged? To what extent is masculine privilege being reiterated? - To what extent are masculinities being reshaped by the increasing presence of men in kitchens and food-focused spaces? With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields."--
Format: Electronic Resources
Click here to view

Cooking with kindness : over 70 recipes from Australia's best vegan chefs and restaurants / collected by Pam Ahern ; photography by Julie Renouf.

2024-05-13T18:33:20Z

by Ahern, Pam, compiler.
Call Number 641.5636 AHE
Publication Date 2017
Summary If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we? More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts. Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more. All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Format: Regular print

Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.

2024-05-13T18:33:20Z

by Croxford, Sharon, author.
Call Number 641.30015 CRO
Publication Date 2017
Summary Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and nutrition and dietetics students in Australia.'-Katherine Hanna, Faculty of Health, Queensland University of Technology.
Format: Regular print

Food, masculinities, and home : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.

2024-05-13T18:33:20Z

by Szabo, Michelle, (Lecturer in sociology), editor.
Call Number 392.37 FOO
Publication Date 2017
Summary "Long-held assumptions about women, home, food, and cooking have broken down. In an increasing number of households, women are either absent from or share domestic work more equally with men. At the same time, the visibility of men's cooking has increased through TV shows, books, blogs, and websites devoted to food and cooking. Terms like 'gastrosexual' have emerged to describe the growing male market for kitchenware and the growing prestige of public masculine foodwork. Whilst scholars have begun to examine how men's increasing engagement with homemaking practices shapes masculine identities and transforms meanings of 'home', Food, Masculinities and Home is the first book to focus specifically on food. An international, multidisciplinary range of contributors explores questions such as: - How do food practices shape masculinities and notions of home, and vice versa? - To what extent are existing gender hierarchies being challenged? To what extent is masculine privilege being reiterated? - To what extent are masculinities being reshaped by the increasing presence of men in kitchens and food-focused spaces? With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields"--
Format: Books

Salt, fat, acid, heat : mastering the elements of good cooking / Samin Nosrat ; art by Wendy MacNaughton ; foreword by Michael Pollan.

2024-05-13T18:33:20Z

by Nosrat, Samin, author.
Call Number 641.5 NOS
Publication Date 2017
Summary While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Format: Books

Luca's seasonal journey : Italian cooking at its best / Luca Ciano.

2024-05-13T18:33:20Z

by Ciano, Luca, (Chef), author.
Call Number 641.5945 CIA
Publication Date 2016
Summary "Italian cuisine is all about exploring the seasonal delights of the different regions, each offering their own culinary specialties. International chef, Luca Ciano, has brought together the freshest, in-season produce to create signature Italian dishes that indulge the sensations. Light meals with tomato and basil for those hot summer days, heart-warming, classic Italian dishes using fennel and olives in winter, the tastes of mushrooms and chestnuts in autumn, and the freshness of asparagus and artichokes in spring be inspired by the recipes with these and many other seasonal ingredients that will bring a fresh excitement to your cooking. From field to plate, discover seasonal cooking with fruits, vegetables, meat and fish when in season and at their best in Luca s Seasonal Journey. Buon appetito!"--Back cover.
Format: Regular print

Best kitchen basics : a chef's compendium for home / Mark Best.

2024-05-13T18:33:20Z

by Best, Mark, author.
Call Number 641.5 BES
Publication Date 2016 2015
Summary For chef Mark Best, the art of cooking is to take a simple ingredient and turn it into something beautiful. With this selection of more than 90 recipes and techniques that he has developed during his 25 year career, he shares how easily this can be done.
Format: Books

Shannon Bennett's London : a personal guide to the city's best / with Scott Murray.

2024-05-13T18:33:20Z

by Bennett, Shannon, author.
Call Number 647.95421 BEN
Publication Date 2016
Summary From Michelin starred restaurants to local bistros and from luxury hotels to rooms with a view, this unique guide journeys through the unsurpassed culinary experiences in the great city of London. Seen through the eyes of Shannon Bennett - one of Australia's most highly acclaimed chefs and restaurateurs - and travel writer Scott Murray, Shannon Bennett's London is a fascinating guidebook that delves into the diversity that London and its outer regions has to offer from an internationally recognised voice in the culinary world. Across the book's 12 chapters, they explore boutique hotels, fine dining restaurants and hip and trendy eateries - always comparing and contrasting their thoughts on the experiences. From Ducasse to Masgouf House, Lebanese restaurants to iconic pub food, the chapters also include peppered notes of interest from the authors such as the best coffee in town, great English cookbooks, iconic London films and the best London treats to be had. Fully illustrated and complete with a collection of recipes from Shannon himself, which are inspired by their incredible dining experiences, this highly personalised handbook offers a new perspective on one of the world's most popular destinations.
Format: Books

The oldest foods on earth : a history of Australian native foods with recipes / John Newton.

2024-05-13T18:33:20Z

by Newton, John (John Sefton), author.
Call Number 641.3020994 NEW
Publication Date 2016
Summary 'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Format: Books

#CookForSyria recipe book / curated by Clerkenwell Boy ; edited by Serena Guen ; [photography by Charlotte Hu and 3 others].

2024-05-13T18:33:20Z

by Clerkenwell Boy, curator.
Call Number 641.595691 COO
Publication Date 2016
Summary A special edition cookbook for #CookforSyria to raise additional awareness and funds for the world's largest humanitarian crisis, with all profits going to Unicef's Syria Relief Fund. The ongoing conflict in Syria has caused the largest humanitarian crisis since WW II, with the lives of more than 8 million children in danger. Many have lost family and friends and have been forced to flee their homes. 50% of all Syrian refugees are children and boys as young as seven are being recruited to fight. The risk of losing a generation grows every day. The #CookForSyria Recipe Book is the product of a hugely successful fundraising initiative organised by Clerkenwell Boy (@clerkenwellboyEC1, 151,000 followers on Instagram) and SUITCASE Magazine. The month-long campaign focusing around Syrian cuisine involved some of the world's greatest chefs, including Yottam Otolenghi, Jamie Oliver and Angela Hartnett, and their recipes are included here.
Format: Books

On the menu : the world's favourite piece of paper / Nicholas Lander.

2024-05-13T18:33:20Z

by Lander, Nicholas, author.
Call Number 642.509 LAN
Publication Date 2016
Summary An exploration of the history and influence of the menu, featuring 80 iconic menus of note from around the world. Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), René Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Café) and many more. In this book they reveal how they decide what food to serve and what inspires them to write their menus. In this much-anticipated book, Nicholas Lander, restaurant critic and author of The Art of the Restaurateur, rejoices in the history, design and evolution of the world?s favourite piece of paper: the menu. On the Menu presents over 100 stunning, full-colour reproductions of menus ? some at the cutting edge of contemporary culinary innovation, and others that are relics from another time: the last menu from The French House Dining Room before Fergus Henderson departed for St John; and the final menu from Ferran Adrià?s three Michelin-starred elBulli in Spain. From the classic to the innovative: a Christmas menu served during the siege of Paris in 1870, which featured rats and zoo animals; the wittily illustrated menu at Quo Vadis in London, which gave the restaurant a new lease of life; and many, many more. Between the reproductions, Lander examines the principles of menu design and layout; the evolution of wine and cocktail lists; the menu as a record of the past; and he even takes us behind the scenes at Mario Batali?s Babbo, to sit in as the staff are briefed on the evening?s menu. These are truly pages to drool over. How the world's best chefs plan and present their food.
Format: Books

The Oldest Foods on Earth : A History of Australian Native Foods with Recipes.

2024-05-13T18:33:20Z

by Newton, John (John Sefton), author.
Call Number 641.3020994 NEW
Publication Date 2016
Format: Electronic Resources
Click here to view book

Posh eggs : over 70 recipes for wonderful eggy things / Recipes by Lucy O'Reilly ; photography by Louise Hagger.

2024-05-13T18:33:20Z

by O'Reilly, Lucy, author.
Call Number 641.375 ORE
Publication Date 2016
Summary Whether it's a classic Spanish tortilla with an oozing middle, or an unctuous soft-boiled egg on top of udon broth, there's nothing that can't be improved by the addition of an egg.With a guide to the basics of cooking eggs, plus a photo for every single recipe, this is the ultimate gifty cookbook or self-purchase for egg addicts, expert chefs and novices alike.
Format: Books

Ferment, pickle, dry : ancient methods, modern meals / Simon Poffley, Gaba Smolinska-Poffley ; photographs, Kim Lightbody.

2024-05-13T18:33:20Z

by Poffley, Simon, author.
Call Number 641.4 POF
Publication Date 2016
Summary Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.
Format: Books

The field guide to Australian produce / Ewan McEoin ; editors: Jacqui Hagen and Allison Fogarty.

2024-05-13T18:33:20Z

by McEoin, Ewan
Call Number 381.410994 MCE
Publication Date 2016
Summary Thoroughly researched and beautifully designed, The Produce Book showcases the most progressive and respected producers at the heart of Australias vibrant food industry. Interviews with leading chefs and food heroes accompany 100 profiles on the most important artisanal growers and producers on the land today. With stunning commissioned photography, illustrations, maps and sourcing notes, this timely guide is a must-have tool for anyone interested in sourcing the best ingredients Australia has to offer from cheese and meat to heirloom vegetables, seafood, specialty ingredients and much more. Building upon years of research by the authors into the artisanal food sector The Produce Book features the best small food enterprises the country has to offer. From the saffron fields of southeast Tasmania to the Gubinge plantations near Broome, this guide will tell the stories of the people growing and producing the most interesting and unique food products with integrity and sustainability in mind.
Format: Books

Riesling Rediscovered : Bold, Bright, and Dry.

2024-05-13T18:33:20Z

by Haeger, John Winthrop, 1944-, author
Call Number 641.2222 HAE
Publication Date 2016
Summary Riesling is the world's seventh most-planted white wine grape variety and among the fastest growing over the past twenty years. It is a personal favorite of many sommeliers, chefs, and other food and wine professionals for its appealing aromatics, finesse, and minerality; for its uncanny ability to reflect terroir; and for its impressive versatility with cuisines of all types. It is stylistically paradoxical, however. Now usually made dry in most of Europe and Australia, and assumed dry by most German consumers, Riesling is made mostly sweet or lightly sweet in North America and is believed sweet in the American marketplace irrespective of origin. Riesling is thus consequently--but mistakenly--shunned by the mainstream of American wine drinkers, whose tastes and habits have been overwhelmingly dry for two generations. Riesling Rediscovered looks at the present state of dry Riesling across the Northern Hemisphere: where it is grown and made, what models and objectives vintners have in mind, and what parameters of grape growing and winemaking are essential when the goal is a delicious dry wine. John Winthrop Haeger explores the history of Riesling to illuminate how this variety emerged from a crowded field of grape varieties grown widely across northern Europe. Riesling Rediscovered is a comprehensive, current, and accessible overview of what many consider to be the world's finest and most versatile white wine.
Format: Electronic Resources
Click here to view book

China : the cookbook / Kei Lum Chan; Diora Fong Chan.

2024-05-13T18:33:20Z

by Chen, Jilin
Call Number 641.5951 CHE
Publication Date 2016
Summary Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and numerous minor regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.
Format: Books

Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs / compiled by Hervé Fleury ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet.

2024-05-13T18:33:20Z

by Institut Paul Bocuse
Call Number 641.5 INS
Publication Date 2016 2015
Summary The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
Format: Books

Made with love : 100 of the world's best chefs, cooks, & food artisans & the food they make for the people they love.

2024-05-13T18:33:20Z

Call Number 641.5 MAD
Publication Date 2016
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."
Format: Books

Knives & ink : chefs and the stories behind their tattoos (with recipes) / [edited by] Isaac Fitzgerald, [illustrated by] Wendy MacNaughton.

2024-05-13T18:33:20Z

by Fitzgerald, Isaac, editor.
Call Number 641.5092 KNI
Publication Date 2016
Summary Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.
Format: Books

Food and architecture [electronic resource] : at the table / [editor] Samantha L. Martin-McAuliffe.

2024-05-13T18:33:20Z

by Martin-McAuliffe, Samantha.
Call Number XX(285888.1)
Publication Date 2016
Summary "Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections -- Regionalism, Sustainability, Craft, and Authenticity -- focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

Chef.

2024-05-13T18:33:20Z

by Labrecque, Ellen.
Call Number 641.5023 LAB
Publication Date 2016
Format: Electronic Resources
Click here to view book

Where chefs eat : a guide to chefs' favorite restaurants / chef selection by Joe Warwick.

2024-05-13T18:33:20Z

by Warwick, John, editor
Call Number 647.95 WHE
Publication Date 2015
Format: Regular print

The chef gets healthy / Tobie and Georgis Puttock ; photographs by Sharyn Cairns.

2024-05-13T18:33:20Z

by Puttock, Tobie, author.
Call Number 641.563 PUT
Publication Date 2015
Summary What happens when an acclaimed Australian chef is asked to ditch most of his favourite fat-laden ingredients, forgo the Italian dishes he has spent twenty years perfecting, and remove gluten from his daily diet? Well, because it's the love of his life who's asking, he puts his heart and soul into changing the way they eat.
Format: Books

The Blue Ducks' real food : 104 delicious mostly wholefood recipes / Mark LaBrooy & Darren Robertson with Hannah Reid.

2024-05-13T18:33:20Z

by Labrooy, Mark, author.
Call Number 641.563 LAB
Publication Date 2015
Summary Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness. The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.
Format: Books

Truffle [electronic resource] : a global history / Zachary Nowak.

2024-05-13T18:33:20Z

by Nowak, Zachary.
Call Number 641.658 NOW
Publication Date 2015
Summary What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffle?s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffle?s mysterious, rich, and savory allure.
Format: Electronic Resources
Click here to view book

Taking the Heat : Women Chefs and Gender Inequality in the Professional Kitchen / Deborah Harris and Patti Giuffre.

2024-05-13T18:33:20Z

by Harris, Deborah Ann, author.
Call Number 305.4364151 HAR
Publication Date 2015
Summary A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men.
Format: Electronic Resources
Click here to view book

White heat / Marco Pierre White ; photographs by Bob Carlos Clarke ; food photography by Michael Boys.

2024-05-13T18:33:20Z

by White, Marco Pierre, author.
Call Number 641.5092 WHI
Publication Date 2015 1990
Summary Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Format: Books

The food of Malaysia [electronic resource] : 62 easy-to-follow and delicious recipes from the crossroads of Asia / recipes by the chefs of Bon Ton Restaurant, Kuala Lumpur and Jonkers Restaurant, Malacca ; photos by Luca Invernizzi Tettoni ; introduction by Wendy Hutton ; styling by Christina Ong.

2024-05-13T18:33:20Z

by Hutton, Wendy.
Call Number 641.59595 HUT
Publication Date 2015
Summary The Food of Malaysia presents over 62 easy-to-follow recipes with detailed descriptions of cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen. The recipes in this book are provided by the acclaimed chefs of Bon Ton Restaurant, Kuala Lumpur, and Jonkers Restaurant, Malacca.
Format: Electronic Resources
Click here to view book

The masters at home : recipes, stories & photographs / photographed by David Loftus.

2024-05-13T18:33:20Z

Call Number 641.59 MAS
Publication Date 2015
Summary Thirty master chefs from around the globe congregate in this ground-breaking book to celebrate delicious food for perfect weekends at home. Huge names in the culinary world each share three favourite recipes for food they love to cook at home. Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer -Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuta Wakuda.
Format: Books

The great Australian / editors, Helen Greenwood & Melissa Leong ; photography, Lottie Hedley ; creative direction, Tim Harper ; cover art, Reg Mombassa.

2024-05-13T18:33:20Z

by Greenwood, Helen, editor.
Call Number 641.5994 GRE
Publication Date 2015
Summary The ultimate celebration of the food we love from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours. With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic.
Format: Books

V is for vegetables : inspired recipes & techniques for home cooks from artichokes to zucchini / Michael Anthony with Dorothy Kalins ; photography by Maura McEvoy ; design by Don Morris Design.

2024-05-13T18:33:20Z

by Anthony, Michael, 1968-, author.
Call Number 641.65 ANT
Publication Date 2015
Summary One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home.
Format: Books

Mezzogiorno : Southern Italian cooking / Francesco Mazzei ; photography by Yuki Sugiura.

2024-05-13T18:33:20Z

by Mazzei, Francesco, author.
Call Number 641.5945 MAZ
Publication Date 2015
Summary Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants. Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
Format: Books

The Peruvian kitchen [electronic resource] : traditions, ingredients, tastes, and techniques in 100 delicious recipes / Morena Cuadra with Morena Escardo.

2024-05-13T18:33:20Z

by Cuadra, Morena
Call Number 641.5985 CUA
Publication Date 2015
Summary Peruvian food has been climbing the culinary ladder at full speed, praised by the untrained palate of the average traveler and by food experts alike. Local Peruvian chefs are quickly gaining international celebrity status, opening restaurants in major cities around the world. Peru's millenary staple ingredients, such as quinoa, maca, and purple potatoes, have finally reached beyond their country's boundaries, and are seducing people of every background. Peruvian food's popularity surged in 2013, named as the International Year of Quinoa by the UN, during which Peru was named the world's leadin
Format: Electronic Resources
Click here to view book

Nikkei cuisine : Japanese food the South American way / Luiz Hara ; photography by Lisa Linder.

2024-05-13T18:33:20Z

by Hara, Luiz, author.
Call Number 641.5952 HAR
Publication Date 2015
Summary NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format: Books

Social sweets / Jason Atherton.

2024-05-13T18:33:20Z

by Atherton, Jason, author.
Call Number 641.86 ATH
Publication Date 2015
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.
Format: Books

Curry : fragrant dishes from India, Thailand, Malaysia and Indonesia / [contributors, Vivek Singh and 9 others].

2024-05-13T18:33:20Z

by Singh, Vivek, contributor.
Call Number 641.6384 CUR
Publication Date 2015
Summary New edition of this ultimate cookbook for curry-lovers. Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home.Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences.Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
Format: Books

My simple Italian : 100 inspired recipes from one of Britain's best Italian chefs / Theo Randall.

2024-05-13T18:33:20Z

by Randall, Theo, 1967-, author.
Call Number 641.5945 RAN
Publication Date 2015
Summary Theo Randall loves Italian food. As head chef at the iconic River Cafe he won a Michelin star for his Italian menus and his restaurant Theo Randall at the InterContinental is consistently voted on of the best Italians in the UK. In his new book, Theo wants to show you how to make his favourite Italian dishes at home - the food he cooks and eats when he's not working at his restaurant. Theo focuses on what he loves best - a few top quality ingredients making perfectly balanced flavour combination - and offers over 100 recipes with simple methods that work in a home kitchen. For Theo, food is a pleasure to be shared with friends and family and cooking should be relaxing, enjoyable. With this in mind, Theo's recipes take from just 15 minutes to make from scratch so you can pick a dish depending on the time you have, then spend more time eating, enjoying and sharing the food you've prepared. Chapters are split by meal times with an emphasis on simplicity, with big and small sharing plates and lots of one-pots on offer. There are speedy starters, mains and puddings but Theo shows you how to make Italian staples from scratch too. So, when you do have time and want to make your own pastry or bake your own pizza, you have the best recipes to hand. Fresh and innovative, Theo's approach means you can relax at mealtimes while enjoying delicious food every day of the week.
Format: Regular print

Luke Nguyen's France : a gastronomic adventure.

2024-05-13T18:33:20Z

by Nguyen, Luke, author.
Call Number 641.5944 NGU
Publication Date 2015
Summary Luke Nguyen's passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country's top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format: Books

Oyster : a gastronomic history {with recipes} / Drew Smith.

2024-05-13T18:33:20Z

by Smith, Drew, author.
Call Number 641.694 SMI
Publication Date 2015
Summary Drew Smith s "Oyster: A gastronomic history" offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster's influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls "Oyster" a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.
Format: Books

A taste of power : food and American identities / Katharina Vester.

2024-05-13T18:33:20Z

by Vester, Katharina, author.
Call Number 394.120973 VES
Publication Date 2015
Summary "A Taste of Power is an investigation of the crucial role culinary texts and practices played in the making of cultural identities and social hierarchies since the founding of the United States. Nutritional advice and representations of food and eating, including cookbooks, literature, magazines, newspapers, still life paintings, television shows, films, and the internet, have helped throughout American history to circulate normative claims about citizenship, gender performance, sexuality, class privilege, race, and ethnicity, while promising an increase in cultural capital and social mobility to those who comply with the prescribed norms. The study examines culinary writing and practices as forces for the production of social order and, at the same time, as points of cultural resistance against hegemonic norms, especially in shaping dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect mother. Cookbooks, as a low-prestige literary form, became the largely unheralded vehicles for women to participate in nation-building before they had access to the vote or public office, for middle-class authors to assert their class privileges, for men to claim superiority over women even in the kitchen, and for Lesbian authors to reinscribe themselves into the heteronormative economy of culinary culture. The book engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture."--Provided by publisher.
Format: Books

William Angliss Institute : great chefs cookbook / William Angliss Institute ; edited by Meaghan Jones ; Adam Hacking, designer and photographer ; Paul Fitzgerald, food photographer ; Lisa Morrison, cookery consultant.

2024-05-13T18:33:20Z

by Jones, Meaghan, editor.
Call Number 641.5 WIL
Publication Date 2015
Format: Books

Inside chefs fridges, Europe : top chefs open their home refrigerators / Carrie Solomon & Adrian Moore ; foreword by Nathan Myhrvold ; illustrations by Aurore d'Estaing.

2024-05-13T18:33:20Z

by Solomon, Carrie, author, photographer.
Call Number 641.5 SOL
Publication Date 2015
Summary Ours is the era of the celebrity chef. Like never before, we're fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favorite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives. Inside Chefs Fridges brings the heavenly cuisine back down to earth. Touring the European Continent, it profiles 40 of Europe's top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favorite local ingredients, as well as two of their most treasured home recipes. Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Helene Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality.
Format: Books

The farmer and the chef / directed by Michael Whalen.

2024-05-13T18:33:20Z

by Whalen, Michael, director, producer.
Call Number XX(272652.1)
Publication Date 2015
Summary David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Format: Electronic Resources
Click here to view video

The ultimate cook's manual : become the chef you have always wanted to be : a step-by-step guide to mastering the fundamentals of good cooking / Marianne Magnier-Moreno, cooking and instructions ; photography by Pierre Javelle ; illustrations by Yannis Varoutsikos ; scientific explanations by Anne Cazor.

2024-05-13T18:33:20Z

by Magnier-Moreno, Marianne, author.
Call Number 641.5 MAG
Publication Date 2015
Summary The Ultimate Cook's Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook's Manual includes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils.
Format: Books

Anxious appetites [electronic resource] : food and consumer culture / by Peter Jackson.

2024-05-13T18:33:20Z

by Jackson, Peter, 1955-
Call Number 394.12 23
Publication Date 2015
Format: Electronic Resources
Click here to view

Inventing the pizzeria [electronic resource] : a history of pizza making in Naples / by Antonio Mattozzi ; edited and translated by Zachary Nowak ; illustrations edited by Donatella Mattozzi.

2024-05-13T18:33:20Z

by Mattozzi, Antonio, author.
Call Number 641.8248094573109033 23
Publication Date 2015
Format: Electronic Resources
Click here to view

First Restaurants, Chefs, and Gastronomy

2024-05-13T18:33:20Z

by Kanopy (Firm)
Call Number XX(295753.1)
Publication Date 2015 2013
Summary European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Format: Video recording
A Kanopy streaming video Cover Image

Bonaparte : 1769-1802 / Patrice Gueniffey ; translated by Steven Rendall.

2024-05-13T18:33:20Z

by Gueniffey, Patrice, author.
Call Number 944.05092 23
Publication Date 2015
Summary Patrice Gueniffey, the leading French historian of the Revolutionary and Napoleonic age, takes up the epic narrative at the heart of this turbulent period: the life of Napoleon himself, from his boyhood in Corsica, to his meteoric rise during the Italian and Egyptian campaigns, to his proclamation as Consul for Life in 1802.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=987160

Eating with the chefs : family meals from the world's most creative restaurants / photography: Per-Anders Jorgensen ; idea, concept and research ; Per-Anders Jorgensen and Lotta Jorgensen ; texts and captions: Tara Stevens.

2024-05-13T18:33:20Z

by Jörgensen, Per-Anders, author, photographer.
Call Number 641.5 JOR
Publication Date 2014
Summary Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.
Format: Books

The art of preserving with Peter Ford.

2024-05-13T18:33:20Z

by Ford, Peter.
Call Number DVD 641.4 FOR
Publication Date 2014
Summary In an exclusive first release we are offering a brand new DVD on The Art of Preserving by Peter Ford, one of country Victoria's best known chefs.
Format: Other

Luke Nguyen's France.

2024-05-13T18:33:20Z

Call Number DVD 641.5944 LUK
Publication Date 2014
Summary Luke Nguyen"s passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country"s top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format: Video disc

Kitchen garden secrets : twenty celebrated chefs and their head gardeners / Cinead McTernan ; photographs by Jason Ingram.

2024-05-13T18:33:20Z

by McTernan, Cinead
Call Number 641.65 MCT
Publication Date 2014
Format: Books

Toro Bravo [electronic resource] : Stories. Recipes. No Bull. Or the making, breaking, and riding of a bull / John Gorham & Liz Crain ; photographs by David Reamer.

2024-05-13T18:33:20Z

by Gorham, John (Chef)
Call Number 641.5946 GOR
Publication Date 2014 2013
Summary At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and o
Format: Electronic Resources
Click here to view book

Handmade gifts from the kitchen : more than 100 culinary inspired presents to make and bake / Alison Walker ; photography by Tara Fisher.

2024-05-13T18:33:20Z

by Walker, Alison (Chef) (Chef), author.
Call Number 641.5 WAL
Publication Date 2014
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.
Format: Books

Spice at home / Vivek Singh ; photography by Lara Holmes.

2024-05-13T18:33:20Z

by Singh, Vivek, author.
Call Number 641.6383 SIN
Publication Date 2014
Summary A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is 'evolve' and this 110-strong collection includes both modern dishes from his home in India and his home in Britain, with many that twist the traditions reflecting two cultures connected by spice. Full of tempting choices for breakfast such as Indian pancakes and duck egg curry, lunch ideas including chilli chicken toastie and spicy fish fingers, and supper selections from crab and curry leaf risotto to lamb shank rogan josh.
Format: Regular print

Ottolenghi's Mediterranean island feast.

2024-05-13T18:33:20Z

by Ottolenghi, Yotam, presenter, chef.
Call Number DVD 641.591822 OTT
Publication Date 2014
Summary Ottolenghi has transformed how we cook, eat and view Mediterranean food. Now, on a journey that will take him from the sun soaked island of Corsica to the unrivalled beauty of Crete, Yotam travels to the Mediterranean which has captured his imagination since childhood. As well as a cultural & culinary exploration, this is also a personal journey of inspiration for him, providing the impetus for new flavours in his own recipes.
Format: Video disc

Chef [motion picture].

2024-05-13T18:33:20Z

Call Number DVD 791.4372 CHE
Publication Date 2014
Summary A chef who loses his restaurant job starts up a food truck in an effort to reclaim his creative promise, while piecing back together his estranged family.
Format: Video disc

The cultivation of taste [electronic resource] : chefs and the organization of fine dining / Christel Lane.

2024-05-13T18:33:20Z

by Lane, Christel.
Call Number 647.95068 LAN
Publication Date 2014
Summary After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors. It compares their development to the fine-
Format: Electronic Resources
Click here to view book

Beyond bratwurst [electronic resource] : a history of food in Germany / Ursula Heinzelmann.

2024-05-13T18:33:20Z

by Heinzelmann, Ursula.
Call Number 641.300943 HEI
Publication Date 2014
Summary Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann's Beyond Bratwurst delves into the history of German cuisine and reveals the country's long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country's food have not only been marked by geographic and climatic differences between north and south, but also by Germany?s political, cultural, and socioeconomic history. She explores the nineteenth century?s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
Format: Electronic Resources
Click here to view book

Coastal chef : culinary art of seaweed & algae in the 21st century / edited by Claudine Tinellis.

2024-05-13T18:33:20Z

by Tinellis, Claudine, editor
Call Number 641.6989 COA
Publication Date 2014
Summary An eclectic collection of inspiring an innovative recipes catering for the inexperienced and sophisticated cookbook consumer alike. Coastal Chef is a visual feast which tastefully and practically educates readers on the multitude joys and benefits of eating seaweed and algae.
Format: Books

Sepia : the cuisine of Martin Benn / Martin Benn.

2024-05-13T18:33:20Z

by Benn, Martin, (Chef)
Call Number 641.5 BEN
Publication Date 2014
Summary Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Format: Books

Mexico : the cookbook / Margarita Carrillo Arronte ; [photographs by Fiamma Piacentini].

2024-05-13T18:33:20Z

by Carrillo Arronte, Margarita, author
Call Number 641.5972 CAR
Publication Date 2014
Summary Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), 'Mexico: The Cookbook' also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Format: Books

The medicinal chef : healthy every day / Dale Pinnock ; photography by Martin Poole.

2024-05-13T18:33:20Z

by Pinnock, Dale, 1977-, author.
Call Number 641.563 PIN
Publication Date 2014
Format: Books

Vanilla table : the essence of exquisite cooking from the world's best chefs / Natasha MacAller ; photography, Manja Wachsmuth.

2024-05-13T18:33:20Z

by MacAller, Natasha, author.
Call Number 641.6382 MAC
Publication Date 2014 2013
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.
Format: Regular print

Good without gluten / Frederique Jules, Jennifer Lepoutre, Mitsuru Yanase ; photographs by Akiko Ida ; styling by Sabrina Faua-Role.

2024-05-13T18:33:20Z

by Jules, Frederique, author.
Call Number 641.5631 JUL
Publication Date 2014
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.
Format: Regular print

My Portugal : recipes and stories / by George Mendes, chef of Aldea Restaurant in New York City [and] Genevieve Ko ; photographs by Romulo Yanes.

2024-05-13T18:33:20Z

by Mendes, George, 1972- 1972-, author.
Call Number 641.59469 MEN
Publication Date 2014
Format: Electronic Resources
Click here to view book

Cracking yolks & pig tales : the lid off life in the kitchen with 110 stunning recipes / Glynn Purnell.

2024-05-13T18:33:20Z

by Purnell, Glynn.
Call Number 641.5 PUR
Publication Date 2014
Summary Dishes with names such as Beef Carpaccio with Red Wine Octopus and Sweet and Sour Onions may seem like they belong firmly in the world of classy restaurants, but in this book Glynn Purnell breaks down the kitchen door, sharing his secrets with the home cook then invites you to stay for the after party. He guides you through an array of dazzling dishes, including Mackerel and Potato Pakoras, Pork Chops with Sauerkraut and Chocolate and Passion Fruit Domes all using affordable ingredients and accessible methods in between sharing mischievous anecdotes detailing his exploits with his fellow chefs once the kitchen doors are closed. Illustrated with stunning photography throughout, it'll ensure you never look at a cucumber in the same way again.
Format: Books

Brazilian food / by Thiago Castanho & Luciana Bianchi.

2024-05-13T18:33:20Z

by Castanho, Thiago, author.
Call Number 641.5981 CAS
Publication Date 2014
Summary Brazil is a vast country with a cornucopia of fabulous ingredients and a wealth of ethnic culinary influences; the result is one of the most exciting cuisines in the world. In this ground-breaking book, acclaimed young chef Thiago Castanho and internationally respected food writer Luciana Bianchi explore the best of Brazilian food and its traditions with more than 100 recipes that you'll want to try at home - wherever you live. The book includes recipes from a team of celebrated 'guest chefs' from all over Brazil, including Roberta Sudbrack, Rodrigo Oliveira and Felipe Rameh. Chapters celebrate the best food that Brazil's diverse cuisine has to offer including Small Bites, Street Food, Fish & Seafood and Meat & Poultry for Fire & Grill.
Format: Regular print

The patient chef : a collection of recipes and tips donated by cancer patients, carers and chefs, from the Chris O'Brien Lifehouse.

2024-05-13T18:33:20Z

by Chris O'Brien Lifehouse.
Call Number 641.5631 PAT
Publication Date 2014
Summary They say cancer touches everyone, and I'm certainly no exception, so in many ways it was natural for me to volunteer and then work as a staff member at the Sydney Cancer Foundation - which later became Chris O'Brien Lifehouse. Over a period of time I found myself talking at length to patients and families of those undergoing treatment, where the topic of food came up often. It was often disconcerting for patients to find that their appetites and tastes had been affected. It was hard too for families who wanted to nourish their family member to wellness.
Format: Regular print

1000 food art & styling ideas : mouthwatering food presentations from chefs, photographers & bloggers from around the globe / written & curated by Ari Bendersky ; designed by Grip X Chicago.

2024-05-13T18:33:20Z

by Bendersky, Ari, author.
Call Number 641.50222 23
Publication Date 2014
Format: Electronic Resources
Click here to view

Expect miracles : recollections of a lucky life / David M. Culver with Alan Freeman.

2024-05-13T18:33:20Z

by Culver, David M., 1924- author.
Call Number 338.7669722092 23
Publication Date 2014
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=773268

Word of mouth : what we talk about when we talk about food / Priscilla Parkhurst Ferguson.

2024-05-13T18:33:20Z

by Ferguson, Priscilla Parkhurst.
Call Number 394.1
Publication Date 2014
Format: Electronic Resources
Click here to view

Pizza night / Kate McMillan ; photographs by Erin Kunkel.

2024-05-13T18:33:20Z

by McMillan, Kate (Chef), author.
Call Number 641.8248 MCM
Publication Date 2014
Format: Books
Publisher description

Hitler and abductive logic : the strategy of a tyrant / Ben Novak.

2024-05-13T18:33:20Z

by Novak, Ben, 1943- author.
Call Number 943.086092 23
Publication Date 2014
Summary Was Hitler rational? This question has spawned vociferous debates among historians, and has fascinated every layman who has ever dipped into a biography of Hitler. In Hitler and Abductive Logic, Ben Novak argues that Hitler was rational-one of the most logical political leaders of modern times-but not according to ordinary inductive or deductive logic. Instead, Hitler used a new form of logic called abductive logic, which he used as a ""trick"" to seduce crowds and rise to power. Now, for the first time, the method that Hitler.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=777054

The third plate : field notes on the future of food / Dan Barber.

2024-05-13T18:33:20Z

by Barber, Dan, 1969-, author.
Call Number 641.302 BAR
Publication Date 2014
Summary "Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Format: Books

Hitler.

2024-05-13T18:33:20Z

by Kershaw, Ian.
Call Number 943.086092 23
Publication Date 2014
Summary Adolf Hitler has left a lasting mark on the twentieth-century, as the dictator of Germany and instigator of a genocidal war, culminating in the ruin of much of Europe and the globe. This innovative best-seller explores the nature and mechanics of Hitler's power, and how he used it.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=797682

Collards & carbonara : Southern cooking, Italian roots / Andrew Ticer, Michael Hudman with Nicholas Talarico ; photographs by Ed Anderson.

2024-05-13T18:33:20Z

by Ticer, Andrew, author
Call Number 641.5975 TIC
Publication Date 2013
Summary "Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restaurateurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking. Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen."--From publisher description.
Format: Books

The dirty chef : from big city food critic to foodie farmer / Matthew Evans.

2024-05-13T18:33:20Z

by Evans, Matthew, 1966-, author.
Call Number 926.4 EVA
Publication Date 2013
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.
Format: Books

Wild Alaskan seafood [electronic resource] : celebrated recipes from America's top chefs / James Fraioli.

2024-05-13T18:33:20Z

by Fraioli, James O., 1968-
Call Number 641.692 FRA
Publication Date 2013
Summary In Wild Alaskan Seafood, twenty-five of America's finest chefs-among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser-share their favorite recipes using the Last Frontier's wild, natural, and sustainable seafood.
Format: Electronic Resources
Click here to view book

Small, sweet, bitter : the psyche of the pastry chef / Duncan Campbell.

2024-05-13T18:33:20Z

by Campbell, Duncan (Pastry chef), author.
Call Number 641.3 CAM
Publication Date 2013
Format: Books

The medieval cook [electronic resource] / Bridget Ann Henisch.

2024-05-13T18:33:20Z

by Henisch, Bridget Ann.
Call Number 641.50902 HEN
Publication Date 2013
Summary Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for private functions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectations which faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
Format: Electronic Resources
Click here to view book

Beef [electronic resource] : A Global History

2024-05-13T18:33:20Z

by Piatti-Farnell, Lorna, 1980-, author.
Call Number 641.66 PIA
Publication Date 2013
Summary Hamburgers, pot roast, stew, steak, brisket-these mouthwatering dishes all have cows in common. But while the answer to the question, "Where's the beef?" may be, "everywhere," links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous meat. Arguing that beef farming, cooking, and eating is found in virtually every country, Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of beef has changed over time, revealing that the meat that was once the main component in everyday stews is today showcased in elaborate dishes by five-star chefs. She considers the place beef has occupied in art, literature, and historical cookbooks, while also paying attention to the ethical issues in beef production and contemplating its future. Featuring images of beef in art and cuisine and palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.
Format: Electronic Resources
Click here to view book

River cottage. Three go mad [videorecording].

2024-05-13T18:33:20Z

by Fearnley-Whittingstall, Hugh.
Call Number DVD 641.5941 RIV
Publication Date 2013
Summary Hugh will once again be opening the doors of River Cottage, this time to welcome some familiar faces who are famous for everything but their cooking skills. Can two days of classes whip them into shape as serious chefs? In the first episode actors Philip Glenister, Keeley Hawes and Felicity Kendal join Hugh at River Cottage HQ for two days of good cooking and fun on the farm. In the second episode Hugh is joined by three comedians, Robert Webb, Lee Mack and Ruby Wax. Robert, Lee and Ruby might be funny people, but sadly their cooking skills are equally laughable. It?s Christmas at River Cottage and Hugh is throwing open his doors to celebrity scrooges Kathy Burke, Stephen Mangan and Mark Heap. But nothing's going to dampen Hugh's irrepressible love for food and the festive season.
Format: Video disc

Chef's guide to charcuterie / Jacques Brevery.

2024-05-13T18:33:20Z

by Brevery, Jacques
Call Number 641.66 BRE
Publication Date 2013
Format: Books

Instant Chef Starter [electronic resource].

2024-05-13T18:33:20Z

by Ewart, John.
Call Number 641.59296073 EWA
Publication Date 2013
Summary Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This is a practical Starter guide which helps you gain the skills needed to learn Chef.This book is aimed at developers and system administrators who are looking for ways to better manage complex infrastructures in a consistent fashion. No previous experience with Chef is assumed.
Format: Electronic Resources
Click here to view book

The ethical butcher [electronic resource] : how thoughtful eating can change your world / Berlin Reed.

2024-05-13T18:33:20Z

by Reed, Berlin, 1982-
Call Number 664.9029 REE
Publication Date 2013
Summary America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. In New York, the humble meatball enjoys entrée status from upscale Gramercy Tavern to newcomer The Meatball Shop. Across the country in San Francisco, savvy chefs flock to hip meat markets like The Fatted Calf. If butchers are our new rock stars, then Berlin Reed is their front man.Berlin Reed is ?The Ethical Butcher," a former self-described militant vegan punk who grudgingly
Format: Electronic Resources
Click here to view book

Cook it raw / edited by Alessandro Porcelli.

2024-05-13T18:33:20Z

by Porcelli, Alessandro
Call Number 641.6 COO
Publication Date 2013
Summary Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi.Normally reserved for a select number of diners this book reveals for the very first time the 'Raw' collective's philosophy and creative endeavours. With contributions from leading food writers and 'Raw' supporters such as Antony Bourdain, Jeffrey Steingarten and Andrea Petrini; plus, over 400 behind-the-scenes images of the events and an inspiring collection of the chefs' own 'Raw' recipes, notes and anecdotes - Cook it Raw is an exclusive window into the world's most progressive culinary collective.
Format: Books

The Square : the cookbook. Volume 2, Sweet / Philip Howard ; photography, Jean Cazals.

2024-05-13T18:33:20Z

by Howard, Philip (Chef), author
Call Number 641.86 HOW
Publication Date 2013
Format: Regular print

Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown.

2024-05-13T18:33:20Z

by Goldstein, Joyce Esersky, author.
Call Number 641.59794 23
Publication Date 2013
Summary "In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world"--
Format: Electronic Resources
Click here to view

The business of food.

2024-05-13T18:33:20Z

by H.W. Wilson Company.
Call Number 394.12 23
Publication Date 2013
Summary The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child. A chapter on the art of food writing offers articles by writers who see the written word as important as quality food. Also covered is one of the most challenging business ventures -- the restaurant. This volume reveals the broad array of issues and stories of how we understand food industry today.
Format: Electronic Resources
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The Chefs Collaborative cookbook : local, sustainable, delicious recipes from America's great chefs / Chefs Collaborative & Ellen Jackson ; photography by Gentl & Hyers.

2024-05-13T18:33:20Z

by Jackson, Ellen, 1964-
Call Number 641.5973 23
Publication Date 2013
Summary This cookbook celebrates The Chefs Collaborative's work by featuring more than 115 original, delicious recipes from some of America's best chefs as well as providing practical, relevant information from experts in the sustainable food community on how concepts like sustainable, local, organic, and clean translate into cooking and eating at home.
Format: Electronic Resources
Click here to view ebook

El Bulli [videorecording] : cooking in progress.

2024-05-13T18:33:20Z

Call Number DVD 641.5946 EL
Publication Date 2012
Summary "Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.
Format: Other

Pâtisserie and baking foundations / the chefs of Le Cordon Bleu.

2024-05-13T18:33:20Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 COR
Publication Date 2012
Format: Books

Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.

2024-05-13T18:33:20Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 PAT
Publication Date 2012
Format: Books

Grant Achatz [electronic resource] : The Remarkable Rise of America's Most Celebrated Young Chef / Chicago Tribune Staff.

2024-05-13T18:33:20Z

by Chicago Tribune (Firm).
Call Number 641.5092 ACH
Publication Date 2012
Summary A collection of articles taken from the Chicago Tribune , this book is an up-close examination of chef Grant Achatz's personal history and international impact in the culinary world, from his expansion of modern culinary trends and series of world-renowned, top-rated restaurants.
Format: Electronic Resources
Click here to view book

Chef Wan sweet treats [electronic resource] : 240 pastry recipes from Asia's most flamboyant food ambassador.

2024-05-13T18:33:20Z

by Wan, Chef, 1958-
Call Number 641.86 WAN
Publication Date 2012
Summary From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for fami
Format: Electronic Resources
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Mini donuts / Jessica Segarra, creator of The novice chef blog.

2024-05-13T18:33:20Z

by Segarra, Jessica, author
Call Number 641.815 SEG
Publication Date 2012
Format: Books

Espana [electronic resource] : exploring the flavors of Spain / James Campbell Caruso ; photographs by Douglas Merriam.

2024-05-13T18:33:20Z

by Caruso, James Campbell
Call Number 641.5946 CAR
Publication Date 2012
Summary Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.
Format: Electronic Resources
Click here to view book

Food and social media [electronic resource] : you are what you tweet / Signe Rousseau.

2024-05-13T18:33:20Z

by Rousseau, Signe, 1975-
Call Number 306.4 ROU
Publication Date 2012
Summary Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.
Format: Electronic Resources
Click here to view book

Sydney Seafood School cookbook / Roberta Muir ; photography by Alan Benson.

2024-05-13T18:33:20Z

by Muir, Roberta
Call Number 641.692 MUI
Publication Date 2012
Summary For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus. There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs. With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home - with delicious results every time.
Format: Regular print

The panache of the pastry chef / Duncan Campbell.

2024-05-13T18:33:20Z

by Campbell, Duncan (Pastry chef), author.
Call Number 641.865 CAM
Publication Date 2012
Format: Regular print

Chef! : the complete collection.

2024-05-13T18:33:20Z

Call Number DVD 791.4561
Publication Date 2012
Summary Meet Britain's finest - and most temperamental - chef: Gareth Blackstock, owner of the prestigious restaurant Le Chateau Anglais. Impossibly difficult to work for, fastidious about his creations and prone to imaginative torrents of abuse, Gareth is prepared to let nothing, but nothing, interfere in his search for culinary perfection. The trouble is, his underpaid and overworked kitchen staff is littered with slackers.
Format: Other

Taste buds and molecules : the art and science of food, wine, and flavor / François Chartier ; translated by Levi Reiss..

2024-05-13T18:33:20Z

by Chartier, Francois
Call Number 641.622 CHA
Publication Date 2012
Summary ""If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant"-- "This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book"--
Format: Books
Cover image http://catalogimages.wiley.com/images/db/jimages/9781118141847.jpg

The butcher's apprentice : the expert's guide to selecting, preparing, and cooking a world of meat, taught by the masters / Aliza Green ; with photography by Steve Legato.

2024-05-13T18:33:20Z

by Green, Aliza.
Call Number 641.36 GRE
Publication Date 2012
Summary "The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--
Format: Books

Beyond essence : new recipes from Le Champignon Sauvage / David Everitt-Matthias.

2024-05-13T18:33:20Z

by Everitt-Matthias, David
Call Number 641.5 EVE
Publication Date 2012
Summary Beyond Essence is the third book from David Everitt-Matthias and shows a marked evolution in his food, a cuisine seven years on from the recipes which made up David's first book, 'Essence'. In these recipes, he has drawn inspiration from around the world, showcasing an even greater understanding and sensitivity towards new ingredients and techniques, yet always pairing them perfectly with classic traditions. Beyond Essence is a joyous collection of innovative and exciting recipes, each demonstrating a craft of incredible skill and precision. These recipes will inspire keen amateur cooks and professionals alike. It is a book which confirms the talents of a remarkable artist and a natural and generous teacher, and which will further enhance the reputation of one of the world's truly great chefs. A double-award-winning author, Beyond Essence is David's third book.
Format: Books

Comfort me with offal : Ruth Bourdain's guide to gastronomy / Ruth Bourdain.

2024-05-13T18:33:20Z

by Bourdain, Ruth
Call Number 641.013 BOU
Publication Date 2012
Summary "Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain's extraordinary life in food, including appearances from many of the world's most renowned chefs"--P. [4] of cover.
Format: Books

Food planning for special occasions [videorecording]

2024-05-13T18:33:20Z

Call Number DVD 642.4 FOO
Publication Date 2012
Summary "From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.
Format: Other
Publisher's web site http://www.VEA.com.au

The Hakka cookbook [electronic resource] : Chinese soul food from around the world

2024-05-13T18:33:20Z

by Anusasananan, Linda Lau.
Call Number 641.5951 ANU
Publication Date 2012
Summary Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese co
Format: Electronic Resources
Click here to view book

Signature dishes / compiled by Michelle F Tchea.

2024-05-13T18:33:20Z

by Tchea, Michelle.
Call Number 641.5 SIG
Publication Date 2012
Summary What is a Chef's Signature Dish? It's the recipe that defines them - that tells the world about their taste, their flavour combination and their true passion. It's the heart of every chef's restaurant, their café and their home. It can come from their mother or grandmother, or come to them in the middle of the night. It's their piece de resistance, their signature. In this book Michelle Tchea captures over 80 recipes from leading chefs, all over Australia. Here are the leading restaurateurs, and best selling cookbook authors, in one tantalising volume. It includes Adam D'Slyva, Guy Grossi, Michael Moore, John McLeay, Tobie Puttock and more. Each chef explains how and why they were inspired to call this recipe their signature dish, and includes photographs for each one. An inspirational walk through the culinary greats.
Format: Books

Eat my words : a memoir of politics, pig-outs & pickles / Mungo MacCallum.

2024-05-13T18:33:20Z

by MacCallum, Mungo (Mungo Wentworth), 1941-
Call Number 641.5 MAC
Publication Date 2012
Summary In this memoir, we chart Mungo's happy food experiences as a young man, hanging out in Greece with Leonard Cohen (not that he ever ate, he just did drugs), travelling on to Canberra, the cut and thrust of politics, his comments on celebrity chefs and his dubious culinary experiences at the Press Club, and finally up to Mungo's current home Byron Bay, where he is plagued by tofu and ferals alike. And of course, his own recipes for REAL food are scattered throughout this funny and scathing memoir. Well why not? Every other bugger is doing it.
Format: Books

High season : a memoir of heroin & hospitality / Jim Hearn.

2024-05-13T18:33:20Z

by Hearn, Jim.
Call Number 926.4 HEA
Publication Date 2012
Summary Kitchen Confidential meets Underbelly in this enthralling memoir. High Season is the story of a working-class boy made good - and bad. High Season is the story of Jim Hearn, a working-class boy made good-and very, very bad. It's a tale about living on the edge, restaurant kitchens, drugs and addiction. And it's a story of waking up from a heroin hell to discover real love, family and success. But what happens when Jim, three young chefs and a waiter do what it takes to feed Paris Hilton and her sizeable entourage after they turn up for lunch without warning? The highs and lows of this particular day climax in an unexpected tragedy that will change Jim's life forever.
Format: Books

Food of Australia [electronic resource] : contemporary recipes from Australia's leading chefs / food photography by Ashley Mackevicius ; styling by Wendy Berecry & props by Christina Ong ; edited by Wendy Hutton.

2024-05-13T18:33:20Z

by Hutton, Wendy.
Call Number 641.5994 FOO
Publication Date 2012
Summary The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Format: Electronic Resources
Click here to view book

Desert Island dishes [electronic resource] : recipes from the world's top chefs celebrating 130 years of Maldon Sea Salt / introduction by Jay Rayner.

2024-05-13T18:33:20Z

by The Maldon Salt Company.
Call Number 641.5 MAL
Publication Date 2012
Summary To mark its anniversary the Maldon Salt Company asked some of the world's greatest chefs, 'What's the one recipe you couldn't live without; your desert island dish'. The responses led to a book filled with favourite recipes from more than 60 chefs, including Gary Rhodes, Albert Roux, Rick Stein, Paul Heathcote, Jason Atherton and Chris and Jeff Galvin, as well as many other contributions from chef members of the Academy of Culinary Arts. From simple suppers to complex dinner party crowd pleasers, each recipe in this book showcases Britain?s outstanding cooking talent in a celebration of 130 years of one of its best-loved and finest ingredients, Maldon sea salt.
Format: Electronic Resources
Click here to view book

French food safari [electronic resource] / Maeve O'Meara.

2024-05-13T18:33:20Z

by O'Meara, Maeve.
Call Number 641.5944 OME
Publication Date 2012
Summary French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O'Meara and chef Guillaume Brahimi explore both Paris and regional France - visiting some of France's top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking Paul Bocuse; legendary chef Guy Savoy, who has restaurants on three continents; and the incomparable king of sweets Pierre Hermé. Maeve and Guillaume take us into the ancient cellars below the streets of Paris to meet baker Jean-Luc Poujauran, patissier Fabri
Format: Electronic Resources
Click here to view book

Locally grown [electronic resource] : portraits of artisanal farms from America's heartland / Anna Blessing.

2024-05-13T18:33:20Z

by Blessing, Anna
Call Number 635.0977 BLE
Publication Date 2012
Summary An exploration of 25 small, sustainability-minded farms throughout the Midwest, told through full-color photographs, interviews with the farmers, and vivid stories of the past, present, and future of the region's local farms and how they're intertwined with the Chicago culinary scene
Format: Electronic Resources
Click here to view book

Practical Cookery [electronic resource].

2024-05-13T18:33:20Z

by Campbell, John.
Call Number 641.5
Publication Date 2012
Summary Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.
Format: Electronic Resources
Click here to view

Melbourne by menu : the story of Melbourne's restaurant revolution / Rita Erlich.

2024-05-13T18:33:20Z

by Erlich, Rita, author.
Call Number 647.959451 ERL
Publication Date 2012
Summary Acclaimed food writer Rita Erlich charts Melbourne's burgeoning restaurant scene during the 1980s through her fascinating collection of menus and recipes. With compelling essays spanning the decade, readers are afforded a behind-the-scenes look at some of the industry's triumphs and failures, and movers and shakers. Erlich's witty writing and expert knowledge of the restaurant scene brings the essays to life from a look at the hugely successful and prolific restaurateur Richard Frank, who founded the Restaurant and Catering Association, to a detailed account of long-running restaurant Rogalskys and the chefs and sommeliers that passed through its doors. With chapters devoted to Stephanie's (Stephanie Alexander's restaurant), Florentino (now Grossi Florentino) and Two Faces owner Hermann Schneider, this gourmet tome harks back to the city's golden era of cooking and early culinary innovation. It also includes chapters on Gowings, Onions, Clichy, Jacques Reymond, Fleurie and The Latin, as well as an interview with ex-Flower Drum owner Gilbert Lau that examines the history of Chinese restaurants in Melbourne.
Format: Regular print

A Psychobiography of Bobby Fischer [electronic resource] : Understanding the Genius, Mystery, and Psychological Decline of a World Chess Champion.

2024-05-13T18:33:20Z

by Ponterotto, Joseph G.
Call Number 794.1092
Publication Date 2012
Summary Robert (Bobby) James Fischer was one of the world's most mysterious and exciting personalities of the middle 20th century. He single handedly ended a 35 year span of Russian domination of elite chess when he defeated Boris Spassky for the World Chess Championship in 1972 in Reykjavik, Iceland. Fischer's dynamic victory ignited in Americans a passion for the game of chess and a deep pride in being American during the height of the Cold War. The world knows the story of Fischer's ascent to the pinnacle of chess genius and brilliance, and it knows of his psychological decline into social isolatio.
Format: Electronic Resources
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Picasso and the Chess Player [electronic resource] : Pablo Picasso, Marcel Duchamp, and the Battle for the Soul of Modern Art.

2024-05-13T18:33:20Z

by Witham, Larry.
Call Number 709.22
Publication Date 2012
Summary The dramatic story of art in the twentieth century.
Format: Electronic Resources
Click here to view

Latin American popular culture since independence : an introduction / edited by William H. Beezley and Linda A. Curcio-Nagy.

2024-05-13T18:33:20Z

by Beezley, William H.
Call Number 980 22
Publication Date 2012
Summary This unique reader offers an engaging collection of essays that highlight the diversity of Latin America & rsquo;s cultural expressions from independence to the present. Leading historians explore funerals, dance and music, letters and literature, spectacles and monuments, and world & rsquo;s fairs and food. These themes and events highlight the ways in which a wide range of individuals with copious, at times contradictory, motives attempted to forge identity, turn the world upside down, mock their betters, forget their troubles through dance, express love in letters, and altogether enjoy life. Th.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=389673

Food media [electronic resource] : celebrity chefs and the politics of everyday interference / Signe Rousseau.

2024-05-13T18:33:20Z

by Rousseau, Signe, 1975-
Call Number 641.50922 23
Publication Date 2012
Format: Electronic Resources
Click here to view

Le Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.

2024-05-13T18:33:20Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.

2024-05-13T18:33:20Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Indochine : baguettes and bánh mì, finding France in Vietnam / Luke Nguyen ; photography by Alan Benson.

2024-05-13T18:33:20Z

by Nguyen, Luke.
Call Number 641.59597 NGU
Publication Date 2011
Summary The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey.
Format: Books

Pies : sweet and savory recipes from over 80 great chefs / text and photographs by Battman.

2024-05-13T18:33:20Z

by Batt, Alan, 1961-
Call Number 641.8652 BAT
Publication Date 2011
Format: Books

Poh's kitchen [Series two] [videorecording] on the road...

2024-05-13T18:33:20Z

Call Number DVD 641.5994 POH
Publication Date 2011
Summary On The Road is the first 13 episodes of Series 2 of Poh's Kitchen. In her latest adventure, Poh Ling Yeow takes a '13 week trip' around Australia and Asia, meeting new food producers and chefs as she learns what's available for us to eat, where it comes from and then most importantly how to cook it.
Format: Other

My last supper : the next course : 50 more great chefs and their final meals, portraits, interviews, and recipes / Melanie Dunea ; introduction by Marco Pierre White.

2024-05-13T18:33:20Z

by Dunea, Melanie.
Call Number 641.50922 DUN
Publication Date 2011
Summary An irresistible collection of stunning photography and original recipes, in which culinary luminaries answer the question: What would you eat for your last meal on earth? In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique conceit. In My Last Supper: The Second Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Jol͡ Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Second Course is so much more than a coffee table book--it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
Format: Books

More than French : recipes & stories / Philippe Mouchel with Rita Erlich ; foreword by Paul Bocuse.

2024-05-13T18:33:20Z

by Mouchel, Philippe.
Call Number 641.5944 MOU
Publication Date 2011
Summary A collection of more than 100 recipes, this is a comprehensive cookbook on cooking and preparing French-inspired dishes - heavily influenced by Philippe's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.
Format: Books

The professional chef / the Culinary Institute of America.

2024-05-13T18:33:20Z

by Culinary Institute of America.
Call Number 641.57 PRO
Publication Date 2011
Summary "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html

PS desserts / Philippa Sibley ; foreword by Christine Manfield.

2024-05-13T18:33:20Z

by Sibley, Philippa.
Call Number 641.86 SIB
Publication Date 2011
Summary PS Desserts is set to become the dessert lover's bible. Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including classics like Lemon Tart and Tiramisu and signature dishes such as Raspberry & Chocolate Delice Brownie Icecream and Pineapple Donuts.
Format: Books

Gingerboy : creative street food / Teage Ezard, Chris Donnellan.

2024-05-13T18:33:20Z

by Ezard, Teage.
Call Number 641.595 EZA
Publication Date 2011
Summary Iconic Melbourne restaurant Gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region.
Format: Books

Culinary Careers For Dummies [electronic resource].

2024-05-13T18:33:20Z

by Thomas, Michele.
Call Number 641.5023 THO
Publication Date 2011
Summary The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. <
Format: Electronic Resources
Click here to view book

32 inspirational chefs : South Africa, Namibia, Zimbabwe, Tanzania, Mauritius & the Seychelles / [managing editor: Shirley Marshall ; editors: Sue Christelow, Katy Morris ; photographer: Myburgh Du Plessis].

2024-05-13T18:33:20Z

by Marshall, Shirley.
Call Number 641.596 THI
Publication Date 2011
Format: Books

Ocean voyage : with Jersey's Michelin-starred chef Mark Jordan.

2024-05-13T18:33:20Z

by Jordan, Mark
Call Number 641.5942341 JOR
Publication Date 2011
Format: Books

The art of French baking / Ginette Mathiot.

2024-05-13T18:33:20Z

by Mathiot, Ginette, 1907-1998.
Call Number 641.865 MAT
Publication Date 2011
Summary From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format: Books

The pastry chef's apprentice : an insider's guide to creating and baking sweet confections and pastries, taught by the masters / Mitch Stamm.

2024-05-13T18:33:20Z

by Stamm, Mitch.
Call Number 641.865 STA
Publication Date 2011
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1111/2011016873-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011016873-d.html

Julia Child's The French Chef [electronic resource] / Dana Polan.

2024-05-13T18:33:20Z

by Polan, Dana.
Call Number 641.5944 POL
Publication Date 2011
Summary ulia Child's TV show, The French Chef, was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child's program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television's culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child's unique personality and captivating on-air presence.
Format: Electronic Resources
Click here to view book

On-premise catering [electronic resource] : hotels, convention centers, arenas, clubs, and more / Patti J. Shock, John M. Stefanelli, Cheryl Sgovio.

2024-05-13T18:33:20Z

by Shock, Patti J.
Call Number 642.4
Publication Date 2011
Summary The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more.Fully updated to keep pace with current industry trends and practicesCovers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controlsIdeal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.
Format: Electronic Resources
Click here to view book

From paddock to plate / Louise FitzRoy.

2024-05-13T18:33:20Z

by FitzRoy, Louise.
Call Number 641.5994 FIT
Publication Date 2011
Summary Travelling around Australia on food safari, Louise visited food producers of all descriptions and discovered the secrets of truffle finding, mango growing and fish farming. On her way she collected over 80 treasured recipes from local chefs, CWA members and the producers themselves, who have perfected ways of cooking their produce over many years.
Format: Books

Zumbo [videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.865 ZUM
Publication Date 2011
Summary Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.
Format: Other

Kings of pastry [videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.865 KIN
Publication Date 2011
Summary Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format: Other

Heston's mission impossible [videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.57 HES
Publication Date 2011
Summary "In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format: Other

Pizza and pizza chefs in Japan [electronic resource] : a case of culinary globalization / by Rossella Ceccarini.

2024-05-13T18:33:20Z

by Ceccarini, Rossella.
Call Number 338.4764182480952 22
Publication Date 2011
Format: Electronic Resources
Click here to view

The art of eating cookbook [electronic resource] : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.

2024-05-13T18:33:20Z

by Behr, Edward, 1951-
Call Number 641.5 23
Publication Date 2011
Summary From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Format: Electronic Resources
Click here to view

The big New York sandwich book : 99 delicious creations from the city's greatest restaurants and chefs / Sara Reistad-Long & Jean Tang.

2024-05-13T18:33:20Z

by Reistad-Long, Sara.
Call Number 641.84 REI
Publication Date 2011
Summary New York City is home to some of some of the best chefs and the biggest, tastiest, most eclectic sandwiches around. Enjoy the best of the best!
Format: Books

Tasting success : your guide to becoming a professional chef / Charles M. Carroll.

2024-05-13T18:33:20Z

by Carroll, Charles M., 1964-
Call Number 647.95023 CAR
Publication Date 2011 2010
Summary "This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef."--
Format: Books

Counterplay : an Anthropologist at the Chessboard / Robert Desjarlais.

2024-05-13T18:33:20Z

by Desjarlais, Robert R.
Call Number 794.1 22
Publication Date 2011
Summary "Chess gets a hold of some people, like a virus or a drug," writes Robert Desjarlais in this absorbing book. Drawing on his lifelong fascination with the game, Desjarlais guides readers into the world of twenty-first-century chess to help us understand its unique pleasures and challenges, and to advance a new "anthropology of passion." Immersing us directly in chess's intricate culture, he interweaves small dramas, closely observed details, illuminating insights, colorful anecdotes, and unforgettable biographical sketches to elucidate the game and to reveal what goes on in the minds of experie.
Format: Electronic Resources
Click here to view Click here to view

Ancient Grains for Modern Meals : Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More [a Cookbook].

2024-05-13T18:33:20Z

by Speck, Maria, author.
Call Number 641.591822 SPE
Publication Date 2011
Summary In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Food writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes -- Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates -- are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto -- in moderation -- to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.
Format: Electronic Resources
Click here to view book

Poh's kitchen [digital videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.5994 POH
Publication Date 2010
Summary For Poh, cooking is all about experimenting and sharing, and she loves inviting friends into her kitchen to help her refine her unique cooking style. So to help with the rules, who better than French-trained chef - Emmanuel Mollois, the Italian master - Antonio Carluccio, Australia's best - Neil Perry, and the entertaining presenter and cook Ian Parmenter. All four chefs drop by Poh's Kitchen to exchange techniques and recipes and share in Poh's family cooking secret.
Format: Books

Eating art [digital videorecording] / presented by Oliver Peyton.

2024-05-13T18:33:20Z

Call Number DVD 700.455 EAT
Publication Date 2010
Summary "Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format: Other

Heston's Fantastical feasts / by Heston Blumenthal; photography by Andy Sewell, illustrations by Tom Lane.

2024-05-13T18:33:20Z

by Blumenthal, Heston.
Call Number 641.5 BLU
Publication Date 2010
Summary Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress and commanded him to create six fantastical feasts.
Format: Books

Big Chef takes on Little Chef [digital videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.5 BIG
Publication Date 2010
Summary "This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Format: Other

Jamie's American road trip [digital videorecording].

2024-05-13T18:33:20Z

by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2010
Summary "On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format: Other

Rick Stein's Far Eastern odyssey [videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.5959 RIC
Publication Date 2010
Summary "One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."
Format: Other

Saraban : a chef's journey through Persia / Greg & Lucy Malouf ; photography by Ebrahim Khadem Bayat and Mark Roper.

2024-05-13T18:33:20Z

by Malouf, Greg.
Call Number 641.5955 MAL
Publication Date 2010
Summary Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
Format: Books

Poh's kitchen : my cooking adventures / Poh Ling Yeow.

2024-05-13T18:33:20Z

by Ling Yeow, Poh.
Call Number 641.5994 LIN
Publication Date 2010
Summary Based on the ABC TV show of the same title, where Poh cooks alongside leading chefs such as David Thompson, Neil Perry, Antonio Carluccio, Ian Parmenter, Ragini Dey and Emmanuel Mollois, this book features recipes from the show, as well as many new, original and delicious dishes from Poh, who adds her own inimitable style and charm to the mix.
Format: Books

Nutella passion : great chefs and confectioners share their passion and recipes for Nutella

2024-05-13T18:33:20Z

by Padovani, Clara Vada.
Call Number 641.6374 PAD
Publication Date 2010
Format: Books

Thailand / [project manager: Justine Harding].

2024-05-13T18:33:20Z

by Harding, Justine
Call Number 641.59593 THA
Publication Date 2010
Summary Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Format: Books

Eating art [videorecording] / presented by Oliver Peyton.

2024-05-13T18:33:20Z

Call Number DVD 641.3009 EAT
Publication Date 2010
Summary "Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format: Video disc

South wind through the kitchen : the best of Elizabeth David / edited by Jill Norman.

2024-05-13T18:33:20Z

by David, Elizabeth, 1913-1992.
Call Number 641.5 DAV
Publication Date 2010 1997
Summary "Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David's books, namely A Book of Mediterranean Food , French Country Cooking , Italian Food , Sumer Cooking , French Provincial Cooking , Spices, Salt and Aromatics in the English Kitchen , English Bread and Yeast Cookery , An Omelette and a Glass of Wine , and Harvest of the Cold Months . There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from."
Format: Books

Italy / [project manager: Justine Harding].

2024-05-13T18:33:20Z

by Grimes, Lulu.
Call Number 641.5945 ITA
Publication Date 2010
Summary Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Format: Books

100 great Indian recipes : compiled by master chefs of India / [edited by Neeta Datta].

2024-05-13T18:33:20Z

by Datta, Neeta
Call Number 641.5954 ONE
Publication Date 2010
Format: Books

The salt book : your guide to salting wisely and well, with recipes / Fritz Gubler & David Glynn with Dr Russell Keast.

2024-05-13T18:33:20Z

by Gubler, Fritz.
Call Number 641.6 GUB
Publication Date 2010 2009
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.
Format: Books

Chefs at home : favorite recipes from the chefs of Relais & Châteaux in North America.

2024-05-13T18:33:20Z

by Relais & châteaux (Organization : France)
Call Number 641.5 CHE
Publication Date 2010
Format: Books

Medium raw : a bloody valentine to the world of food and the people who cook / Anthony Bourdain.

2024-05-13T18:33:20Z

by Bourdain, Anthony.
Call Number 926.4 BOU
Publication Date 2010
Summary Anthony Bourdain's long-awaited sequel to Kitchen Confidential . Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no holds barred style, cuts to the bone on every subject he tackles.
Format: Books

Chef for all seasons / Gordon Ramsay with Roz Denny.

2024-05-13T18:33:20Z

by Ramsay, Gordon.
Call Number 641.5 RAM
Publication Date 2010
Format: Books

Gordon Ramsay's Chef's secrets / with Roz Denny and Mark Sargeant ; photographs by Georgia Glynn Smith.

2024-05-13T18:33:20Z

by Ramsay, Gordon.
Call Number 641.5 RAM
Publication Date 2010
Format: Books

Kings of the kitchen [digital videorecording].

2024-05-13T18:33:20Z

Call Number DVD 641.5092 KIN
Publication Date 2010
Summary "The fascinating series of interviews offer an insight to world class contemporary approach of hospitality through the in-depth profiles of 26 Master Chefs from Europe and Australia."--website.
Format: Other

Degustation : a master chef's life through menus / Alain Fabrègues ; photography by Craig Kinder.

2024-05-13T18:33:20Z

by Fabregues, Alain.
Call Number 641.5 FAB
Publication Date 2010
Summary Arguably the finest French restaurant in Australia, the sustained success of The Loose Box in Mundaring, Western Australia, is a testament to the extraordinary skills of its well-known chef Alain Fabrgues.
Format: Books

Top chefs' recipes made easy / Virginia & Lisa Hellier.

2024-05-13T18:33:20Z

by Hellier, Virginia.
Call Number 641.5 HEL
Publication Date 2010
Format: Books

Masterchef Australia. [Series 2] [digital videorecording] : master class.

2024-05-13T18:33:20Z

Call Number DVD 641.5 MAS S2
Publication Date 2010
Summary Invite some of Australia's leading chefs into your home for your own private MasterClass. This easy-to-follow DVD features over 25 instructional cooking classes from Series 2. It also includes a bonus booklet with 15 MasterClass recipes from featured guest chefs, exclusive to this DVD!
Format: Other

The unauthorized guide to doing business the Jamie Oliver way : 10 secrets of the irrepressible one man brand / by Trevor Clawson.

2024-05-13T18:33:20Z

by Clawson, Trevor.
Call Number 658.827 CLA
Publication Date 2010
Summary Oliver is one of the most well known, passionate and richest celebrity chefs in the world. But there is more to the man than his linguine. He towers over a business empires that comprises restaurants, shops, cookware, food, magazines, books, DVDs and television production.
Format: Books

Cook : a year in the kitchen with Britain's favourite chefs / edited by Rebecca Seal ; photography by Steven Joyce.

2024-05-13T18:33:20Z

by Seal, Rebecca.
Call Number 641.5941 COO
Publication Date 2010
Format: Books

Pasta : 100 recipes from celebrated chefs / hotography by Battman.

2024-05-13T18:33:20Z

by Batt, Alan, 1961-
Call Number 641.822 PAS
Publication Date 2010
Format: Books

Marco made easy : a three-star chef makes it simple / Marco Pierre White.

2024-05-13T18:33:20Z

by White, Marco Pierre.
Call Number 641.5 WHIT
Publication Date 2010
Summary 3-Michelin starred chef Marco Pierre White goes simple and re-engineers 100 of our favourite classic dishes.
Format: Regular print

Country style country chefs : stories and recipes from Australia's best-loved country chefs.

2024-05-13T18:33:20Z

Call Number 641.5994 COU
Publication Date 2010
Format: Books

Pudding : recipes from over 70 celebrated chefs / photography by Battman.

2024-05-13T18:33:20Z

by Batt, Alan, 1961-
Call Number 641.8644 BAT
Publication Date 2010
Format: Books

Sucré : the recipes / pastry chef: Philippe Andrieu ; photography: Sophie Tramier ; food styling: Christèle Ageorges ; translation: Kerrin Rousset.

2024-05-13T18:33:20Z

by Andrieu, Philippe, 1968-
Call Number 641.86 AND
Publication Date 2010
Format: Books

85 inspirational chefs : recipes from North America, Mexico and the Caribbean.

2024-05-13T18:33:20Z

Call Number 641.5092 EIG
Publication Date 2010
Format: Books

Good chef, bad chef. : Series 1 & 2 [videorecording].

2024-05-13T18:33:20Z

by Mehigan, Gary.
Call Number DVD 641.5 GOO
Publication Date 2010 2006
Summary Chef Gary Mehigan (Masterchef Australia, Boys Weekend) and nutritionist Janella Purcell (What's Good For You, The Biggest Loser Australia) bring their distinctive culinary skills to the table for this eye-opening and mouthwatering cooking series. Gary and Janella openly discuss and debate their expert opinions whilst serving up a delicious array of food: Roast pork belly versus roast snapper, the best and leanest burgers, sandwiches and tapas, meat or vegetables, the sweetest desserts - it's all covered in easily digestible detail. Balancing the best of both worlds - Gary's full-flavoured creations come under the microscope as Janella offers up natural and nutritious alternatives -exploring the many wholesome ingredients, enticing recipes, and food themes that go a long way to educate, tantalise and inspire home cooking.
Format: Other

Culinary innovation : strategy for sustainability in hospitality industry / Saurabh Gairola.

2024-05-13T18:33:20Z

by Gairola, Saurabh.
Call Number 641.5 GAI
Publication Date 2010
Summary `Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --
Format: Books

Daring Pairings [electronic resource] : a Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs.

2024-05-13T18:33:20Z

by Goldstein, Evan.
Call Number 641.22
Publication Date 2010
Summary "In this book, Evan brings his unparalleled expertise to us all, making unfamiliar grapes and regions accessible through these unexpected and playful pairings. It's a great read for anyone who enjoys the pleasures of food and wine alike."Chef Jean-Georges Vongerichten, Executive Chef at Jean Georges"One of the great adventures in life is pairing the right wine and food. In his essential guide to being a chef and sommelier at once, Evan shows how to match many of the new and upcoming wines with fabulous dishes from some of today's most innovative chefs."Wolfgang Puck, Chef.
Format: Electronic Resources
Click here to view

Tony Bilson's fine family cooking : Australia's original master chef / [Tony Bilson].

2024-05-13T18:33:20Z

by Bilson, Tony.
Call Number 641.5 BIL
Publication Date 2010
Summary The kitchen companion from Australia's original master chef to the master chefs of the future. It provides home cooks with a repertoire of recipes and techniques to create restaurant-quality dishes at home. This kitchen classic has been used to inspire and instruct competitors in the current series of 'Masterchef Australia'.
Format: Books

Gender and sexuality in the workplace [electronic resource] / edited by Christine L. Williams, Kirsten Dellinger.

2024-05-13T18:33:20Z

by Williams, Christine L., 1959-
Call Number 306.3615 22
Publication Date 2010
Summary This volume features sociological research and theory on gender and sexuality in the workplace, and identifies how organizations can achieve a gender-balanced and sexually-diverse work force. While identifying characteristics of work organizations that have made important strides to achieving equality in the workplace, articles also detail how women and sexual minorities continue to face discrimination, harassment, and exclusion. Special attention is paid to how race and class shape the experience of discrimination for these groups. Topics discussed are wide-ranging and include: gender discrimination and the wage gap; sexual minorities (LGBT workers); homophobic and "gay friendly" workplaces; sexual harassment; sex in the workplace; sex work and sex workers; gender equity policies; transgender workers; men and women in non-traditional jobs; occupational gender segregation; and gender difference in work hours. The Research in the Sociology of Work series is proud to publish the works of new and established scholars on these important topics, including both quantitative and qualitative studies, as well as review essays that set the agenda for future sociological analysis.
Format: Electronic Resources
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Celebrity chefs of New Jersey [electronic resource] : their stories, recipes, and secrets / Teresa Politano.

2024-05-13T18:33:20Z

by Politano, Teresa, 1961-
Call Number 641.5092 22
Publication Date 2010
Summary Celebrity Chefs of New Jersey profiles Craig Shelton, the chef who crystallized New Jersey's place in culinary history with his legendary Ryland Inn, along with other chefs who tell their personal histories of creativity and survival. Their stories are arranged into three categories: legends, stars, and chefs to watch, and then topped off with a sweet surprise finish. The book includes photographs, cooking secrets, and some of the chefs' sought-after signature recipes that are sophisticated but manageable for the skilled home chef.
Format: Electronic Resources
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Police chief [electronic resource] : how to attain and succeed in this critical position / by Daniel S. McDevitt and Mark W. Field.

2024-05-13T18:33:20Z

by McDevitt, Daniel S.
Call Number 363.2023 23
Publication Date 2010
Summary Based on over seventy years of extensive experience at the federal, state, county, and municipal level, the authors draw on current knowledge to provide a thorough overview of the realities of the position of chief of police. The book provides practical, common sense advice for preparing oneself for the position, successfully negotiating the application and screening process, and competing in various selection procedures including the assessment center. The book then addresses negotiating an employee compensation and benefits agreement, and once the position is offered, how to prepare for your.
Format: Electronic Resources
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Food and fantasy in early modern Japan [electronic resource] / Eric C. Rath.

2024-05-13T18:33:20Z

by Rath, Eric C., 1967- author.
Call Number 394.120952 RAT
Publication Date 2010
Summary How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric Rath delves into the writings of medieval and early modern Japanese chefs to answer these and otehr provocative questions.
Format: Electronic Resources
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How chiefs became kings [electronic resource] : divine kingship and the rise of archaic states in ancient Hawai'i / Patrick Vinton Kirch.

2024-05-13T18:33:20Z

by Kirch, Patrick Vinton.
Call Number 320.4969 22
Publication Date 2010
Summary In How Chiefs Became Kings, Patrick Vinton Kirch addresses a central problem in anthropological archaeology: the emergence of "archaic states" whose distinctive feature was divine kingship. Kirch takes as his focus the Hawaiian archipelago, commonly regarded as the archetype of a complex chiefdom. Integrating anthropology, linguistics, archaeology, traditional history, and theory, and drawing on significant contributions from his own four decades of research, Kirch argues that Hawaiian polities had become states before the time of Captain Cook's voyage (1778-1779). The status of most archaic s.
Format: Electronic Resources
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War by land, sea, and air : Dwight Eisenhower and the concept of unified command / David Jablonsky.

2024-05-13T18:33:20Z

by Jablonsky, David.
Call Number 973.921092 22
Publication Date 2010
Summary "In this book a retired US Army colonel and military historian takes a fresh look at Dwight D. Eisenhower's lasting military legacy, in light of his evolving approach to the concept of unified command. Examining Eisenhower's career from his West Point years to the passage of the 1958 Defense Reorganization Act, David Jablonsky explores his efforts to implement a unified command in the US military. This key concept eventually led to the current organization of the Joint Chiefs of Staff and, almost three decades after Eisenhower's presidency, played a major role in defense reorganization under the Goldwater-Nichols Act. In the new century, Eisenhower's approach continues to animate reform discussion at the highest level of government in terms of the interagency process."--Jacket.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=568273

The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky ; Laura Halpin Rinsky.

2024-05-13T18:33:20Z

by Rinsky, Glenn.
Call Number 641.865 RIN
Publication Date 2009 2008
Summary "Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource ... until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources." "With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pasty, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0743/2007038112-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0805/2007038112-t.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0808/2007038112-b.html

Masterchef Australia [digital videorecording] : master class.

2024-05-13T18:33:20Z

Call Number DVD 641.5 MAS
Publication Date 2009
Summary "Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format: Other

Chef school : step-by-step techniques for culinary expertise / Joanna Farrow.

2024-05-13T18:33:20Z

by Farrow, Joanna.
Call Number 641.5 FAR
Publication Date 2009
Summary "Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be sure to dazzle friends and family with your gastronomic prowess."--BOOK JACKET.
Format: Books

Iron chef Chen's knockout Chinese / by Chen Kenichi.

2024-05-13T18:33:20Z

by Chen, Kenichi.
Call Number 641.5951 CHE
Publication Date 2009
Format: Books

Shannon Bennett's Paris : a personal guide to the city's best / Shannon Bennett, Scott Murray & Friends.

2024-05-13T18:33:20Z

by Bennett, Shannon.
Call Number 647.9544361 BEN
Publication Date 2009
Summary Shannon Bennett, one of Australia's foremost chefs, takes readers on a personal tour of his favourite city Paris. This guidebook includes Shannon's favourite restaurants, bistro's and hotels. Shannon also provides recipes for classic French dishes.
Format: Books

Coco : 10 world-leading masters choose 100 contemporary chefs / [curated by Ferran Adrià ... [et al.]].

2024-05-13T18:33:20Z

by Adria, Ferran
Call Number 641.5092 COC
Publication Date 2009
Format: Books

Inventing cuisine [digital videorecording] = L'invention de cuisine = La invencion de la cocina / Michel Guerard ; a film by Paul Lacoste.

2024-05-13T18:33:20Z

by Guerard, Michel, 1933-
Call Number DVD 641.5944 GUE
Publication Date 2009
Summary One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format: Books

Vineyard cookbook : a celebration of food and wine from Australia's grape-growing regions / [written by Victoria Heywood].

2024-05-13T18:33:20Z

by Heywood, Victoria.
Call Number 641.622 HEY
Publication Date 2009
Summary Journey around the wine-growing regions of Australia, where talented and passionate chefs, vignerons and restaurateurs share their secrets for creating amazing food and wine experiences. The dishes they present are designed to showcase their wines, and reflect a commitment to making the most of seasonal produce and local artisanal products.
Format: Books

Professional chef / Jason Ford ... [et al.].

2024-05-13T18:33:20Z

by Ford, Jason.
Call Number 641 PRO
Publication Date 2009
Format: Books

Great, grand & famous chefs and their signature dishes / text by David Glynn.

2024-05-13T18:33:20Z

by Glynn, David, 1916-
Call Number 641.50922 GLY
Publication Date 2009
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.
Format: Books

New York cooks : 100 recipes from the city's best chefs / Joan Krellenstein and Barbara Winkler.

2024-05-13T18:33:20Z

by Krellenstein, Joan
Call Number 641.59747 KRE
Publication Date 2009
Summary Recipes from some of New York City's most famous restaurants.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1209/2008936329-d.html

Food and philosophy [electronic resource] : eat, think, and be merry / edited by Fritz Allhoff and Dave Monroe.

2024-05-13T18:33:20Z

by Allhoff, Fritz.
Call Number 641.3001 FOO
Publication Date 2009
Summary Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the ""Epicurean Trilogy."" Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures. A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right.
Format: Electronic Resources
Click here to view book