Search Results for chefs - Narrowed by: Books

Chef Zimmerman Articles

2024-05-11T23:20:04Z

Call Number WAIARC 926 CHE
Publication Date 2024 2023 2022 2021 2020
Format: Books

The Square : the cookbook / Philip Howard.

2024-05-11T23:20:04Z

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

Rumi : food of Middle Eastern appearance / Joseph Abboud.

2024-05-11T23:20:04Z

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

Ramen forever : recipes for ramen success / Tim Anderson.

2024-05-11T23:20:04Z

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

Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-11T23:20:04Z

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

Professional baking / Wayne Gisslen.

2024-05-11T23:20:04Z

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

OTK : extra good things / Noor Murad & Yotam Ottolenghi ; photography by Elena Heatherwick.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

Good food guide 2018 : national edition / edited by Myffy Rigby & Roslyn Grundy.

2024-05-11T23:20:04Z

by Rigby, Myffy, editor.
Call Number ARC 647.9594 GOO
Publication Date 2017
Summary In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. 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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

The Age good food guide 2017 / edited by Roslyn Grundy.

2024-05-11T23:20:04Z

by Grundy, Roslyn, editor.
Call Number ARC 647.959451 AGE
Publication Date 2016
Summary Exciting news for Victoria's lovers of great food as the gourmet bible publishes its 37th edition. The Age Good Food Guide 2017 showcase the best places to eat in Melbourne, and throughout regional Victoria...For 36 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour Victoria to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.
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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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

Luke Nguyen's France : a gastronomic adventure.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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 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.

2024-05-11T23:20:04Z

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

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

Pizza night / Kate McMillan ; photographs by Erin Kunkel.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

Chef's guide to charcuterie / Jacques Brevery.

2024-05-11T23:20:04Z

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

Cook it raw / edited by Alessandro Porcelli.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

Mini donuts / Jessica Segarra, creator of The novice chef blog.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

Signature dishes / compiled by Michelle F Tchea.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

Pierre Herme pastries / photographs by Laurent Fau ; recipe text by Coco Jobard ; dessert histories by Eve-Marie Zizza-Lalu.

2024-05-11T23:20:04Z

by Herme, Pierre.
Call Number 641.865 HER
Publication Date 2011
Summary "Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Herme embraces this spirit of innovation in inspired recipes that follow the originals"--Dust jacket.
Format: Books

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

The art of French baking / Ginette Mathiot.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

From paddock to plate / Louise FitzRoy.

2024-05-11T23:20:04Z

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

The Chef at War/ by Alexis Soyer

2024-05-11T23:20:04Z

by Soyer, Alexis, 1809-1858.
Call Number ARC 355.81 SOY
Publication Date 2011
Format: Books

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

Poh's kitchen [digital videorecording].

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

2024-05-11T23:20:04Z

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

Thailand / [project manager: Justine Harding].

2024-05-11T23:20:04Z

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

Paris patisseries : history, shops, recipes / photography by Christian Sarramon ; foreword by Pierre Herme.

2024-05-11T23:20:04Z

by Sarramon, Christian.
Call Number 641.865 PAR
Publication Date 2010
Summary An exquisitely photographed introduction to the great French tradition of baking, from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.
Format: Books

Margaret River wine & food recipe book.

2024-05-11T23:20:04Z

by Margaret River Wine Industry Association
Call Number ARC 641.5099412 MAR
Publication Date 2010
Summary Favourite recipes from the chefs of some of Margaret River's diverse wineries.
Format: Books

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

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

Call Number 641.5994 COU
Publication Date 2010
Format: Books

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

Call Number 641.5092 EIG
Publication Date 2010
Format: Books

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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.]].

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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].

2024-05-11T23:20:04Z

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.].

2024-05-11T23:20:04Z

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

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

2024-05-11T23:20:04Z

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.

2024-05-11T23:20:04Z

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 service equipment and tools [digital videorecording] : get to know....

2024-05-11T23:20:04Z

Call Number DVD 643.3 FOO
Publication Date 2009
Summary Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses.
Format: Books

Italy's great chefs and their secrets / [text developed by Academia Barilla ; with the support of Giancarlo Gonizzi and Maria Grazia Villa].

2024-05-11T23:20:04Z

Call Number 641.5945 ITA
Publication Date 2009
Summary NATIONAL & REGIONAL CUISINE. Italian cuisine automatically conjures up the vision of a multitude of dishes, each one completely different from the others. Every regional cuisine has its unique characteristics. Most regional dishes were influenced by historical circumstances, by climate and by Italy's geographical configuration. This volume, created in close collaboration with the Academia Barilla (founded to defend, protect and disseminate typical and authentic Italian gastronomic products), serves all who are eager to learn the secrets of genuine Italian cuisine; the dishes recognised at regional specialities. To explain the nature-based and cultural origins of regional foods, Academia Barilla selected 30 of the finest Italian chefs.
Format: Books

The Eagle cookbook : recipes from the original gastropub / David Eyre & the Eagle chefs.

2024-05-11T23:20:04Z

by Eyre, David.
Call Number 641.5 EYR
Publication Date 2009
Format: Books

Seven fires : rustic recipes from a great Argentine chef / Francis Mallmann with Peter Kaminsky.

2024-05-11T23:20:04Z

by Mallmann, Francis.
Call Number 641.5982 MAL
Publication Date 2009
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0826/2008037367.html

The science of the oven / Herve This.

2024-05-11T23:20:04Z

by This, Hervé.
Call Number 641.013 THI
Publication Date 2009
Summary "Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.
Format: Books

A Taste of Relais & châteaux : 97 recipes from some of the finest chefs in the U.K. and Ireland / [editor and art director, Shirley Marshall].

2024-05-11T23:20:04Z

by Marshall, Shirley.
Call Number 641.5941 TAS
Publication Date 2009
Format: Books

The elements of cooking : translating the chef's craft for every kitchen / Michael Ruhlman.

2024-05-11T23:20:04Z

by Ruhlman, Michael, 1963-
Call Number 641.5 RUH
Publication Date 2008
Summary The Elements of Cooking is an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point: here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows. The Elements of Cooking defines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's "secrets". In eight introductory essays, Ruhlman pares down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only five essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that transforms food into something glorious. This is a book that can be returned to time and again, and its lessons practised for a lifetime.
Format: Books

The professional personal chef : the business of doing business as a personal chef / Candy Wallace, Greg Forte.

2024-05-11T23:20:04Z

by Wallace, Candy, 1947-
Call Number 647.95068 WAL
Publication Date 2008
Summary "The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0612/2006013370.html

The Oxford companion to Italian food / Gillian Riley.

2024-05-11T23:20:04Z

by Riley, Gillian.
Call Number 641.03 RIL
Publication Date 2008 2007
Summary "Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight." "The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0713/2007012080.html

In the hands of a chef : a book about chefs and their tools / The Culinary Institute of America.

2024-05-11T23:20:04Z

by Culinary Institute of America.
Call Number 643.3 CUL
Publication Date 2008
Summary "A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html

Chef's tales / Michael Saxon.

2024-05-11T23:20:04Z

by Saxon, Michael
Call Number 641.5092 SAX
Publication Date 2008 2001 2000
Format: Books

Food and culture / Pamela Goyan Kittler, Kathryn P. Sucher.

2024-05-11T23:20:04Z

by Kittler, Pamela Goyan, 1953-
Call Number 613.20973 KIT
Publication Date 2008 2004
Summary "Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format: Books

Gastropolis : food and New York City / edited by Annie Hauck-Lawson and Jonathan Deutsch.

2024-05-11T23:20:04Z

by Hauck-Lawson, Annie.
Call Number 394.1209747 GAS
Publication Date 2008
Summary "An irresistible sampling of the city's rich food heritage, Gastrapolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and sketches a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat."--BOOK JACKET.
Format: Books

The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman.

2024-05-11T23:20:04Z

by Page, Karen.
Call Number 641.5 PAG
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html

The saucier's apprentice : one long strange trip through the great cooking schools of Europe / Bob Spitz.

2024-05-11T23:20:04Z

by Spitz, Bob.
Call Number 641.013 SPI
Publication Date 2008
Summary In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format: Books

Dessert fourplay : sweet quartets from a four-star pastry chef / Johnny Iuzzini and Roy Finamore ; photographs by Gregor Halenda.

2024-05-11T23:20:04Z

by Iuzzini, Johnny.
Call Number 641.86 IUZ
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html Table of contents only http://www.loc.gov/catdir/toc/ecip089/2008002912.html

Ducasse made simple by Sophie : 100 recipes from the master chef simplified for the home chef / by Alain Ducasse and Sophie Dudemaine ; recipes adapted by Linda Dannenberg.

2024-05-11T23:20:04Z

by Ducasse, Alain.
Call Number 641.5944 DUC
Publication Date 2008 2005
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0909/2009277922-d.html

Greek cooking : traditional recipes by the celebrated chef T. Tolis.

2024-05-11T23:20:04Z

by Tolis, T.
Call Number ARC 641.59495 TOL
Publication Date 2008
Format: Books

Saturday kitchen : best bites : over 100 simple recipes from expert chefs.

2024-05-11T23:20:04Z

by Martin, James.
Call Number 641.5 SAT
Publication Date 2008
Format: Books

Tom's table : one chef's secrets of beautiful presentation and great taste / Tom Kime.

2024-05-11T23:20:04Z

by Kime, Tom.
Call Number 641.5 KIM
Publication Date 2008
Summary With over 30 delicious, easy-to-follow recipes and scores of practical techniques, Toms Table is an essential guide to making stunning recipes at home that have that restaurant wow factor.
Format: Books

The mountain and the chef / Emmanuel Renaut, Isabelle Hintzy ; photography by Jean-Marie Del Moral ; text by Catherine de Montalembert.

2024-05-11T23:20:04Z

by Renaut, Emmanuel
Call Number 641.5944 REN
Publication Date 2008
Format: Books

Soup : recipes by 108 chefs from the simple to the complex / photography by Battman.

2024-05-11T23:20:04Z

by Battman.
Call Number 641.813 BAT
Publication Date 2008
Format: Books

The colors of dessert : 6 colors -- recipes from 87 chefs / photography by Battman.

2024-05-11T23:20:04Z

by Battman.
Call Number 641.86 BAT
Publication Date 2008
Format: Books

Great chefs cook vegan / Linda Long.

2024-05-11T23:20:04Z

by Long, Linda, 1942-
Call Number 641.5636 LON
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0811/2008007977-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0835/2008007977-t.html

Marco Pierre White's great British feast : over 100 great British recipes from a great British chef / by Marco Pierre White.

2024-05-11T23:20:04Z

by White, Marco Pierre.
Call Number 641.5941 WHI
Publication Date 2008
Format: Books

Leadership lessons from a chef : finding time to be great / Charles Carroll.

2024-05-11T23:20:04Z

by Carroll, Charles M., 1964-
Call Number 647.95068 CAR
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html

Tree to table : cooking with Australian olive oil / Patrice Newell. Photography by Simon Griffiths.

2024-05-11T23:20:04Z

by Newell, Patrice, 1956-
Call Number 641.6463 NEW
Publication Date 2008
Summary "With recipes by favourite chefs including Stephanie Alexander, Maggie Beer, Stefano Manfredi and Tobie Puttock" -- Front cover.
Format: Books

Professional chef : level 1 diploma / Neil Rippington

2024-05-11T23:20:04Z

by Rippington, Neil
Call Number 641.57 RIP
Publication Date 2007
Format: Books

Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]

2024-05-11T23:20:04Z

by Hunter, Gary.
Call Number 641.57 PRO
Publication Date 2007
Format: Books

The flavours of Arabia : cookery and food in the Middle East / Florian Harms, Lutz Jäkel.

2024-05-11T23:20:04Z

by Harms, F. (Florian)
Call Number 641.5956 HAR
Publication Date 2007
Summary "This richly illustrated volume not only features nearly ninety recipes from many top chefs across the Islamic world, but also customs, traditions, historical background and culinary tales from eight countries: Morocco, Tunisia, Libya, Egypt, Dubai, Jordan, Syria and Lebanon. This diversity displays the richness of Middle Eastern cookery. Insights into everyday eating habits, the uses of spices and herbs, coffee houses, restaurants and bazaars, and the famous hospitality of Arabia make this book a pleasure, both for those who already love the Middle East and for those who are keen to know more. From the Arabic-European fusion cuisine of Dubai to bread baked in the sand of the Libyan desert, from Lebanon?s top TV chef to the favourite dishes of Moroccan housewives and from exclusive haute-cuisine recipes to hearty country fare, here is the entire, enticing range of Middle Eastern culinary culture."--Publisher website.
Format: Books

Kitchen mysteries : revealing the science of food / Hervé This ; translated by Jody Gladding.

2024-05-11T23:20:04Z

by This, Hervé.
Call Number 641.3 THI
Publication Date 2007
Summary "An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format: Books

My last supper : 50 great chefs and their final meals : portraits, interviews, and recipes / Melanie Dunea ; introduction by Anthony Bourdain.

2024-05-11T23:20:04Z

by Dunea, Melanie.
Call Number 641.50922 DUN
Publication Date 2007
Format: Books

Palazzo Versace : the culinary stylings and splendour of an inspirational hotel, Chef - Steve Szabo / recipes by Steve Szabo ; photography by Dean Cambray.

2024-05-11T23:20:04Z

by Szabo, Steve.
Call Number 641.5994 SZA
Publication Date 2007
Format: Books

Lost desserts : delicious indulgences of the past : recipes from legendary restaurants and famous chefs / Gail Monaghan ; photographs by Eric Boman.

2024-05-11T23:20:04Z

by Monaghan, Gail.
Call Number 641.86 MON
Publication Date 2007
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0742/2007930706-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0742/2007930706-b.html

Pier / Greg Doyle, Grant King and Katrina Kanetani.

2024-05-11T23:20:04Z

by Doyle, Greg.
Call Number 641.69 DOY
Publication Date 2007
Summary "Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australias finest seafood restaurants. In this book, chefs Greg Doyle and Grant King, and pastrychef Katrina Kanetani, offer 120 of Piers signature dishes, using only the best of seasonal produce. All feature the freshness, delicacy and restraint that are the hallmarks of the Pier style, and many are from the restaurants acclaimed Tasting menu." -- Publisher.
Format: Books

A cook's bible : from the teachers of New Zealand's top chefs - the ultimate guide to cooking at home / Lesley Christensen-Yule & Hamish McRae.

2024-05-11T23:20:04Z

by Christensen-Yule, Lesley.
Call Number 641.5993 CHR
Publication Date 2007
Summary "In A Cook's Bible you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious easy-to-follow recipes. A Cook's Bible has been written by the chefs who train the chefs and adapted from the leading textbook for professional cookery training (The New Zealand Chef). Whether you are a complete culinary novice or an experienced home cook wanting to develop improve and hone your skills, A Cook's Bible will be your ultimate kitchen companion."--Publisher website.
Format: Books

Purchasing for chefs : a concise guide / Andrew Hale Feinstein, John M. Stefanelli.

2024-05-11T23:20:04Z

by Feinstein, Andrew Hale.
Call Number 647.950687 FEI
Publication Date 2007
Format: Books

Turquoise : a chef's travels in Turkey / Greg and Lucy Malouf ; photography by Lisa Cohen and William Meppem.

2024-05-11T23:20:04Z

by Malouf, Greg.
Call Number 641.59561 MAL
Publication Date 2007
Summary A highly illustrated travel and cookbook based on the authors' journey through Turkey. Greg Malouf is an internationally renowned chef based in Melbourne.
Format: Books

Travels with Thai food : a journey with Spirit House / Helen Brierty & Annette Fear.

2024-05-11T23:20:04Z

by Brierty, Helen.
Call Number 641.59593 BRI
Publication Date 2007
Summary Take a trip to Thailand and back with the renowned chefs of Spirt House. Travels with Thai food unlocks the secrets of Thai cuisine and travel around one of the most beautiful countries on earth. Be prepared for a taste sensation in this showcase of modern Thai cuisine. Authors from the bestseller Spirit House.
Format: Books

[Three star] chef / Gordon Ramsay ; photographs by Quentin Bacon.

2024-05-11T23:20:04Z

by Ramsay, Gordon.
Call Number 641.514 RAM
Publication Date 2007
Format: Books

How I learned to cook : culinary educations from the world's greatest chefs / edited by Kimberly Witherspoon and Peter Meehan.

2024-05-11T23:20:04Z

by Witherspoon, Kimberly.
Call Number 641.5092 HOW
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0619/2006027496.html

Chef's story : 27 chefs talk about what got them into the kitchen / edited by Dorothy Hamilton and Patric Kuh ; photographs by Matthew Septimus.

2024-05-11T23:20:04Z

by Hamilton, Dorothy M.
Call Number 926.4 CHE
Publication Date 2007
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1308/2006050845-b.html

Soup's on! : soul-sastisfying recipes from your favorite chefs / by Leslie Jonath and Frankie Frankeny.

2024-05-11T23:20:04Z

by Jonath, Leslie, 1964-
Call Number 641.813 JON
Publication Date 2007
Format: Books

Professional chef : level 2 diploma / Gary Hunter ... [et al.]

2024-05-11T23:20:04Z

by Hunter, Gary.
Call Number 641.57 PRO
Publication Date 2007
Format: Books

Inventing cuisine [digital videorecording] = L'invention de la cuisine.

2024-05-11T23:20:04Z

by Passedat, Gerald, 1960-
Call Number DVD 641.5944 PAS
Publication Date 2007
Summary Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch "growing" out in front of his restaurant -- and the way he snaps up everything it has to offer. Few other "Mediterranean" chefs exhibit such curiosity for the ocean's treasures.
Format: Books

A great American cook : recipes from the home kitchen of one of our most influential chefs / Jonathan Waxman ; with Tom Steele ; foreword by Bobby Flay ; photographs by John Kernick.

2024-05-11T23:20:04Z

by Waxman, Jonathan, 1950-
Call Number 641.5973 WAX
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0714/2007013975.html Publisher description http://www.loc.gov/catdir/enhancements/fy0728/2007013975-d.html

The restaurants book : ethnographies of where to eat / edited by David Beriss and David Sutton.

2024-05-11T23:20:04Z

by Beriss, David.
Call Number 394.10973 RES
Publication Date 2007
Format: Books
View table of contents only Publisher description http://www.loc.gov/catdir/enhancements/fy0801/2007039584-d.html

Never order chicken on a Monday : kitchen chronicles of an undercover food critic / Matthew Evans.

2024-05-11T23:20:04Z

by Evans, Matthew, 1966-
Call Number 641.5092 EVA
Publication Date 2007
Summary What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this insightful and often hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, Never Order Chicken On a Monday is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.
Format: Books

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

2024-05-11T23:20:04Z

by Troisgros, Michel, 1958-
Call Number DVD 641.5944 TRO
Publication Date 2007
Summary Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format: Books

Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman.

2024-05-11T23:20:04Z

by Witherspoon, Kimberly.
Call Number 641.5092 DON
Publication Date 2007 2006
Format: Books

Cook simply everything : step-by-step techniques & recipes for success every time from the world's top chefs / editor-in-chief Jill Norman.

2024-05-11T23:20:04Z

by Norman, Jill.
Call Number 641.5 COO
Publication Date 2007
Format: Books

The professional chef / the Culinary Institute of America.

2024-05-11T23:20:04Z

by Culinary Institute of America.
Call Number 641.57 PRO
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip054/2004027110.html

Vegetables by 40 great French chefs / Lindsay and Patrick Mikanowski, Joel Thiebault ; photography Grant Symon.

2024-05-11T23:20:04Z

by Mikanowski, Lindsay.
Call Number 641.65 MIK
Publication Date 2006
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0622/2006296670-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2006296670-d.html

Australian regional food : the best chef's recipes / Sally Hammond.

2024-05-11T23:20:04Z

by Hammond, Sally, 1946-
Call Number 641.5994 HAM
Publication Date 2006 2005
Format: Books

Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman.

2024-05-11T23:20:04Z

by Witherspoon, Kimberly.
Call Number 641.502 DON
Publication Date 2006
Summary Forty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as entertaining as they are revealing. A reminder that even the chefs we most admire aren't always perfect.
Format: Books

So you want to be a chef? : your guide to culinary careers / Lisa Brefere, Karen Eich Drummond, Brad Barnes.

2024-05-11T23:20:04Z

by Brefere, Lisa M.
Call Number 647.95023 BRE
Publication Date 2006 2005
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023267.html

Working the plate : the art of food presentation / Christopher Styler ; photography by David Lazarus.

2024-05-11T23:20:04Z

by Styler, Christopher.
Call Number 641.5 STY
Publication Date 2006
Summary "A book for professionals and sophisticated home cooks who want to take their skills to the next level. Working the Plate goes beyond adding a drizzle of something here or a sprig of something there to explore both the principles and the art of food presentation. Christopher Styler shares the secrets of seven contemporary plating styles : The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and Dramatic Flair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson." "Working the Plate includes several examples of each plating style. Color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch." "With this overview of popular plating styles, you'll see how you can vary approaches and add a distinctive dash of elan and panache to the dishes you serve."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005015433.html

The chef manager / Michael Baskette.

2024-05-11T23:20:04Z

by Baskette, Michael.
Call Number 647.95068 BAS
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip069/2006006649.html

Relish : the extraordinary life of Alexis Soyer, Victorian celebrity chef / Ruth Cowen.

2024-05-11T23:20:04Z

by Cowen, Ruth.
Call Number 926.4 SOY
Publication Date 2006
Format: Books

The larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode.

2024-05-11T23:20:04Z

by Leto, M.J. (Mario Jack), 1910-1994
Call Number 641.5 LET
Publication Date 2006
Summary "This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html

Blender : 50 recipes / Catherine Madani ; photography by Françoise Nicol ; consulting chef, Frédéric Vardon.

2024-05-11T23:20:04Z

by Madani, Catherine
Call Number 641.5893 MAD
Publication Date 2006
Format: Books

Cookery the Australian way / Shirley Cameron, Suzanne Russell.

2024-05-11T23:20:04Z

by Cameron, Shirley M.
Call Number ARC 641.5994 CAM
Publication Date 2006
Summary Since 1966 this cookery book has inspired generations of cooks, and has been an essential text in schools. This edition will celebrate this role in educating millions of Australian cooks and will have endorsements from celebrity Australian chefs.
Format: Books

Walkabout chefs : a fresh look at aboriginal bush food / by Steve Sunk and David Hancock.

2024-05-11T23:20:04Z

by Sunk, Steve, 1954-
Call Number ARC 641.5929915 SUN
Publication Date 2006
Summary This is not just a book about cooking but an insight into Australian Aboriginal culture through food, country and humour. From the mangroves and beaches of Arnhem Land to the arid lands around Alice Springs, Steve Sunk has taught cookery in many Aboriginal communities.
Format: Books

The land that thyme forgot / William Black.

2024-05-11T23:20:04Z

by Black, William, 1954-
Call Number 641.300941 BLA
Publication Date 2006
Summary "Singing Hinnies, tripe, solomongundy, Hindle Wakes, Sussex Pond Pudding and flummery. Great names, but who on earth still eats, let alone cooks, them?On a journey the length and breadth of the British Isles William Black talks to chefs, restaurateurs and producers, visits the great and the awful, and seeks out the country's disappearing specialities ? searching for the heart and soul of Britain through the food we eat, reclaiming our very rich culinary tradition."--Back cover.
Format: Books

The F word. Complete second series [digital videorecording] / Gordon Ramsay.

2024-05-11T23:20:04Z

by Ramsay, Gordon.
Call Number DVD 641.5 RAM
Publication Date 2006
Summary Sharp-tongued, culinary maestro Chef Gordon Ramsay brings his brand of nightmarish coaching to young - and sometimes brash - amateur chefs all competing for a job in his kitchen. In this new series, Ramsay shows his protégés the hard reality of working in a kitchen by taking over a restaurant and inviting 60 specially-selected diners who will use their wallets to vote for which chef will win - and if they don t like the food, they don't pay! Not confined to the kitchen, Ramsay also travels all over the world in pursuit of the freshest straight-out-of-the-sea or off-the-pasture ingredients and demonstrates how you can prepare the most authentic gourmet dishes in the world... right on your own stove. Always energetic and quick to denounce bad food and incompetence, Chef Gordon Ramsay whips up portions of discipline that will give you a pretty good idea of why they call this show "The f Word".
Format: Books

Great Chefs Folders/ William Angliss Institute.

2024-05-11T23:20:04Z

by William Angliss Institute.
Call Number WAIARC 378.945 GRE VOL 1
Publication Date 2006 2005 2004 2003
Format: Books

Mum's favourite recipes : classic home dishes from mothers of leading chefs and other friends / compiled by Bill Tikos.

2024-05-11T23:20:04Z

by Tikos, Bill.
Call Number 641.5 MUM
Publication Date 2005
Format: Books

The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.

2024-05-11T23:20:04Z

by Walker, John R., 1944-
Call Number 647.95 WAL
Publication Date 2005
Summary "This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley042/2004041193.html Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html

Artisanal cooking : a chef shares his passion for handcrafting great meals at home / by Terrance Brennan and Andrew Friedman.

2024-05-11T23:20:04Z

by Brennan, Terrance.
Call Number 641.5 BRE
Publication Date 2005
Summary "Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home." "Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip056/2005000716.html

Exceptional excursions with Flexipan : carte blanche given to 90 chefs from around the world.

2024-05-11T23:20:04Z

Call Number 641.86 EXC
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Daniel Wilson

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 463
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Guy Grossi

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 464
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Adrian Richardson

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 462
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Stephanie Alexander

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 468
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Andrew McConnell

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 458
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Dianne Kerry

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 459
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Michael Conrad

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 460
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Tony Tan

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 457
Publication Date 2005
Format: Books

Off duty : the world's greatest chefs cook at home / photographs by James Merrell ; [editor: Jane Middleton].

2024-05-11T23:20:04Z

by Merrell, James.
Call Number 641.5 OFF
Publication Date 2005
Format: Books

Saha : a chef's journey through Lebanon and Syria / Greg and Lucy Malouf ; photography by Matt Harvey.

2024-05-11T23:20:04Z

by Malouf, Greg.
Call Number 641.595692 MAL
Publication Date 2005
Format: Books

1000 great Indian recipes : the ultimate book of Indian cuisine / Master chefs of india ; contributors: Bina Parasramka ... et al.

2024-05-11T23:20:04Z

by Bina Parasramka.
Call Number 641.5954 ONE
Publication Date 2005
Format: Books

Eggs / Michel Roux ; photography by Martin Brigdale.

2024-05-11T23:20:04Z

by Roux, Michel, 1941-
Call Number 641.675 ROU
Publication Date 2005
Summary There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs contains a compilation of the best 100 egg recipes.
Format: Books

Hands-on at William Angliss Institute : Chef's Recipes/ by William Angliss Institute of TAFE

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE
Call Number WAIARC 641.5 HAN
Publication Date 2005
Format: Books

Cooking for kings : the life of Antonin Carême, the first celebrity chef / Ian Kelly.

2024-05-11T23:20:04Z

by Kelly, Ian, 1966-
Call Number ARC 641.5092 KEL
Publication Date 2005 2003
Summary "A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a culinary tour of the palaces of Britain and Europe in the ultimate age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born." "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Careme's meteoric rise from a child abandoned on the streets of revolutionary Paris to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace - when emperors, kings, and princes wielded Careme's gastronomy as a diplomatic tool.". "Careme was much more than the inventor of the chef's hat, the vol-au-vent, and the souffle. He had an unfailing ability to cook for the right people in the right place at the right time. He knew the foibles and the favorite dishes of the Romanovs, the Rothschilds, and Rossini. He worked for the gourmet-king George IV, the Viennese court, and even made Napoleon's wedding cake. But Careme's reputation rested ultimately on a novel idea that changed cooking forever: by marrying food and glamour in his books - which transported readers to the tables of the famous households for whom he cooked - he was the first chef to become rich and famous by publishing cookbooks."--BOOK JACKET.
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0617/2004041900-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html

For the love of food : recipes and stories from the chefs of the IACP.

2024-05-11T23:20:04Z

by International Association of Culinary Professionals
Call Number 641.5 FOR
Publication Date 2005
Format: Books

Exceptional excursions with Flexipan : carte blanche given to 90 chefs from around the world.

2024-05-11T23:20:04Z

Call Number 641.86 EXC
Publication Date 2005
Format: Books

Great chefs menu 2005 [William Angliss Institute menu] : Ian Curley

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 461
Publication Date 2005
Format: Books

Catering skills [ digital videorecording] : behind the scenes.

2024-05-11T23:20:04Z

by McAuliffe, Mark.
Call Number TR DVD 642.4 CAT
Publication Date 2005
Summary This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format: Books

The people's chef : Alexis Soyer : a life in seven courses / Ruth Brandon.

2024-05-11T23:20:04Z

by Brandon, Ruth.
Call Number 926.4 SOY
Publication Date 2004
Format: Books

How to peel a peach : and 1,001 other things every good cook needs to know / Perla Meyers.

2024-05-11T23:20:04Z

by Meyers, Perla.
Call Number 641.5 MEY
Publication Date 2004
Summary "Every home cook has questions, and in this volume, cooking teacher and food writer Perla Meyers answers each one, taking on the most basic as well as the more complex questions on everything from kitchen equipment, pots, and utensils to pantry essentials. Part technical reference guide, part cookbook, How to Peel a Peach is a resource for common-sense solutions and satisfying recipes from Meyers, plus tips from famous chefs." "The creative process doesn't begin with a recipe - Meyers maintains that it starts at grocery stores, farmers' markets, and specialty shops, places where cooks gain an intimate knowledge of ingredients and equipment. She reveals the art of shopping, plus how to store and prepare everything from meat and game to vegetables, seafood, pasta, grains, and fruits - guidance that is essential for cooking intuitively."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley041/2003019728.html Table of contents http://www.loc.gov/catdir/toc/ecip048/2003019728.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2003019728.html

Great chefs menu 2004 [William Angliss Institute menu] : Shannon Bennett

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 467
Publication Date 2004
Format: Books

Great chefs menu 2004 [William Angliss Institute menu] : Stephen Mercer

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 466
Publication Date 2004
Format: Books

Great chefs menu 2004 [William Angliss Institute menu] : Mackay & Chapman

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 465
Publication Date 2004
Format: Books

Tasting and feasting excellence : a guide to the training restaurants of Victoria.

2024-05-11T23:20:04Z

by Holmesglen Institute of TAFE.
Call Number ARC 647.95945 TAS
Publication Date 2004
Format: Books

Food and culture / Pamela Goyan Kittler, Kathryn P. Sucher.

2024-05-11T23:20:04Z

by Kittler, Pamela Goyan, 1953-
Call Number 613.20973 KIT
Publication Date 2004
Summary "Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format: Books

Accounting for taste : the triumph of French cuisine / Priscilla Parkhurst Ferguson.

2024-05-11T23:20:04Z

by Ferguson, Priscilla Parkhurst.
Call Number 641.5944 FER
Publication Date 2004
Summary "This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/uchi051/2003020876.html Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html

Emeril! : inside the amazing success of today's most popular chef / Marcia Layton Turner.

2024-05-11T23:20:04Z

by Turner, Marcia Layton
Call Number 926.4 TUR
Publication Date 2004
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy051/2004304437.html Publisher description http://www.loc.gov/catdir/enhancements/fy0620/2004304437-d.html

Le Cordon Bleu quick & light / Jeni Wright and Le Cordon Bleu chefs.

2024-05-11T23:20:04Z

by Wright, Jeni.
Call Number 641.555 WRI
Publication Date 2004
Format: Books

A chef in Provence : 80 recipes from the Moulin at Lourmarin / with Edouard Loubet ; preface by Peter Mayle; photographs by Jacques Guillard; with the editorial contribution of Catherine Vialard.

2024-05-11T23:20:04Z

by Loubet, Edouard.
Call Number 641.59449 LOU
Publication Date 2004
Format: Books

Iron Chef : the official book / compiled by Fuji Television ; edited by the staff of Iron Chef ; translated by Kaoru Hoketsu.

2024-05-11T23:20:04Z

by Hoketsu, Kaoru
Call Number 641.5092 IRO
Publication Date 2004
Format: Books

The Seasons Plate cookbook : celebrating 10 years of Seasons Plate lunches at Wyndham Estate / edited by Lucy Malouf.

2024-05-11T23:20:04Z

by Malouf, Lucy.
Call Number 641.5 SEA
Publication Date 2004
Summary A cookbook to celebrate 10 years of Season's Plate lunch events held at the Wyndham Estate winery in the Hunter Valley NSW. The cookbook features 70 recipes from well-known chefs who have contributed to the event over the years.
Format: Books

Food and cultural studies [electronic resource] / Bob Ashley ... [et al.].

2024-05-11T23:20:04Z

by Ashley, Bob, 1946-
Call Number 394.1 FOO
Publication Date 2004
Summary Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. [from publisher's advertisement]
Format: Books
Click to View

Surfing the menu : two chefs, one journey : a fresh food adventure / Ben O'Donoghue and Curtis Stone ; photographs by Ben Dearnley, Craig Kinder and Ewan Robinson.

2024-05-11T23:20:04Z

by O'Donoghue, Ben.
Call Number 641.5994 ODO
Publication Date 2004
Summary Ben O'Donoghue and Curtis Stone have celebrity chef status in London. Both are Australian and they came back to Australia to make the 8- part ABC TV series 'Surfing the Menu'. The book, like the series, showcases Australia's magnificent and varied landscape and the extraordinary range of world-class produce.
Format: Books

Letters to a young chef / Daniel Boulud.

2024-05-11T23:20:04Z

by Boulud, Daniel.
Call Number 641.572 BOU
Publication Date 2003
Format: Books

21st c : the new generation in pastry / editorial direction Claudia Bellido Soler, Javi Antoja de la Rosa.

2024-05-11T23:20:04Z

by Bellido Soler, Claudia.
Call Number 641.86 TWE
Publication Date 2003
Summary "The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.
Format: Books

The chef's companion / Elizabeth Riely.

2024-05-11T23:20:04Z

by Riely, Elizabeth.
Call Number 641.03 RIE
Publication Date 2003
Summary "Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET.
Format: Books

Chef's book of formulas, yields, and sizes / Arno Schmidt.

2024-05-11T23:20:04Z

by Schmidt, Arno, 1937-
Call Number 641.57 SCH
Publication Date 2003
Summary "A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more." "The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley037/2002028853.html Table of contents http://www.loc.gov/catdir/toc/fy036/2002028853.html

Coast : seaside recipes from Australia's leading chefs / edited by Kendall Hill ; with photography by Jennifer Soo.

2024-05-11T23:20:04Z

by Hill, Kendall.
Call Number 641.5 COA
Publication Date 2003
Format: Books

The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.

2024-05-11T23:20:04Z

by Friberg, Bo, 1940-
Call Number 641.865 FRI
Publication Date 2003
Format: Books

Great chefs menu 2003 [William Angliss Institute menu] : Kurt Sampson

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 478
Publication Date 2003
Format: Books

In the weeds : a volume of chef tales / by Joseph Ciminera and contributing-author Bryan Naylor.

2024-05-11T23:20:04Z

by Ciminera, Joseph L.
Call Number 926.415 CIM
Publication Date 2003
Format: Books

The appetizer atlas : a world of small bites / Arthur L. Meyer, Jon M. Vann.

2024-05-11T23:20:04Z

by Meyer, Arthur L.
Call Number 641.812 MEY
Publication Date 2003
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley036/2002071383.html Table of contents http://www.loc.gov/catdir/toc/wiley031/2002071383.html

America's best chefs cook with Jeremiah Tower : companion to the PBS television show of the same name, produced by Santa Fe Ventures, Inc. / Jeremiah Tower.

2024-05-11T23:20:04Z

by Tower, Jeremiah.
Call Number 641.5973 TOW
Publication Date 2003
Format: Books
Table of contents Publisher description

On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

2024-05-11T23:20:04Z

by Labensky, Sarah R.
Call Number 641.5 LAB
Publication Date 2003
Format: Books

Only the best : the art of cooking with a master chef / Michel Roux ; translated by Kate Whiteman ; photographed by Martin Brigdale.

2024-05-11T23:20:04Z

by Roux, Michel, 1941-
Call Number 641.5 ROU
Publication Date 2002
Format: Books

The professional chef / the Culinary Institute of America.

2024-05-11T23:20:04Z

by Culinary Institute of America.
Call Number 641.57 PRO
Publication Date 2002 2001
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026112.html

The New Zealand chef / Lesley Christensen-Yule and Hamish McRae.

2024-05-11T23:20:04Z

by Christensen-Yule, Lesley.
Call Number 641.57 CHR
Publication Date 2002
Format: Books

Delicious wicked : sinful desserts from your favourite chefs.

2024-05-11T23:20:04Z

by Australian Broadcasting Corporation
Call Number 641.86 DEL
Publication Date 2002
Format: Books

The Aussie venison chef : a practical guide to cooking venison and game meat/ by Murray Ball.

2024-05-11T23:20:04Z

by Ball, Murray.
Call Number 641.69 BAL
Publication Date 2002
Format: Books

Food and cultural studies / Bob Ashley ... [et al.].

2024-05-11T23:20:04Z

by Ashley, Bob
Call Number 394.1 FOO
Publication Date 2002
Summary Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. [from publisher's advertisement]
Format: Books

The chef: the art of cooking revealed volumn four/ by Aysha Bahlool

2024-05-11T23:20:04Z

by Bahlool, Aysha
Call Number ARC 641.5956 BAH
Publication Date 2002
Format: Books

The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.

2024-05-11T23:20:04Z

by Friberg, Bo, 1940-
Call Number ARC 641.865 FRI
Publication Date 2002
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2001046952.html

Happy days with the naked chef / Jamie Oliver ; with photographs by David Loftus.

2024-05-11T23:20:04Z

by Oliver, Jamie.
Call Number 641.5 OLI
Publication Date 2001
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Geoff Lindsay

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 474
Publication Date 2001
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Michael Lambie

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 473
Publication Date 2001
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Raymond Capaldi

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 469
Publication Date 2001
Format: Books

The food of Australia : contemporary recipes from Australia's leading chefs / Stephanie Alexander ... [et. al].

2024-05-11T23:20:04Z

by Alexander, Stephanie, 1940-
Call Number 641.5994 FOO
Publication Date 2001 1995
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Henrik Iversen

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 470
Publication Date 2001
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Jake Ward

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 471
Publication Date 2001
Format: Books

Great chefs menu 2001 [William Angliss Institute menu] : Dianne Kerry

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 472
Publication Date 2001
Format: Books

Saturday night : a day in the night of Chef Michael Smith [digital videorecording].

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Call Number DVD 641.5092 SAT
Publication Date 2001
Summary Every restaurant has its busy season, its slow season and its average season - but Saturday night is always busy. And when Saturday comes your station's go to be ready, your heads got to be ready and every thing's got to be just right because the show is on! Join passionate Chef Michael Smith as he goes through the ropes on a typical Saturday at his fine-dining restaurant. With a student from the local chef's school on hand to help, this is a great look at the realities of good cheffing, including buying produce, preparation, team work, organisation, communication, presentation, service and making Saturday night very special.
Format: Books

Great Chefs Menu [William Angliss Institute menu] : Dianne Kerry.

2024-05-11T23:20:04Z

by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 56
Publication Date 2001
Format: Books

The great chefs of Melbourne menus : William Angliss Institute of TAFE [William Angliss Institute menu]

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by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 481
Publication Date 2001
Format: Books

The return of the naked chef / Jamie Oliver.

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by Oliver, Jamie.
Call Number 641.5 OLI
Publication Date 2000
Format: Books

The professional chef's knife kit / The Culinary Institute of America.

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by Culinary Institute of America.
Call Number 641.589 PRO
Publication Date 2000
Format: Books

A chef for all seasons / Gordon Ramsay, Roz Denny ; photography by Georgia Glynn Smith.

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by Ramsay, Gordon.
Call Number 641.564 RAM
Publication Date 2000
Format: Books

Great chefs at William Angliss 2000 [William Angliss Institute menu] : Marcus Moore's menu

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by William Angliss Institute of TAFE.
Call Number ARC MENU YELLOW 477
Publication Date 2000
Format: Books

Dining high : stunning recipes from Australia's master chefs / managing editor Tony Bilson ; food Peter Doyle ; photography Ashley Barber ; styling Barbara Beckett.

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by Barber, Ashley.
Call Number 641.5 DIN
Publication Date 2000
Format: Books

L'atelier of Alain Ducasse : the artistry of a master chef and his protégés / foreword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; [English translation by Isabel Varea].

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by Beaugé, Bénédict.
Call Number 641.5944092 BEA
Publication Date 2000
Format: Books

The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

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by Armentrout, Jennifer S.
Call Number ARC 641.57 PRO
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html

Fresh recipes from leading chefs with garlic / photographed by Andy Cameron.

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Call Number 641.6526 FRE
Publication Date 2000
Format: Books