Search Results for chefs - Narrowed by: Regular print

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

Japan : the cookbook / Nancy Singleton Hachisu.

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

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

2024-05-12T07:59:08Z

Call Number 647.9551132 SHA
Publication Date 2017
Summary So many places to visit, so many delicious things to eat. Where to start, in a strange, new city? These nifty guides take visitors through the potentially bewildering process of finding authentic eats, across a variety of destinations. With a focus on what to eat, as much as where to eat, IN 12 DISHES will appeal to food-centric travellers who desire meaningful dining experiences across the gamut. The core assumption is that travellers want to plunge headfirst into local staples - iconic dishes that define a place. They want pad thai in Bangkok, bun cha in Hanoi, pao mo in Xi'an, shojin ryori in Kyoto and assam laksa in Penang. But...where to find the best? Highlighting12 must-eat dishes, with meaty information on where to find them, there's more than enough to give travellers the food heads-up. Depending on the city, there will also be features on cooking schools, regional restaurants, great cafes, food markets, day trips, walking tours and local eating etiquette. Gorgeously photographed and written in a snappy, engaging style, in 12 dishes is the indispensable guide for food-obsessed travellers. Shanghai dazzling modernity. Enduring customs. Futuristic architecture. Art deco edifices. Cutting-edge couture. Traditional Chinese values. Ramshackle back streets. Blingy retail. Pre-dawn tai-chi. All night night-life. Michelin-starred chefs. Centuries-old food-ways. If one city has it all, it's Shanghai, the engine-room of China's super-star economy. Walk just a few blocks and you'll see everything from chi-chi young things shopping for the latest designer threads, to street-food vendors hawking rustic fare from humble mobile carts. Shanghai is exhilarating, dynamic and endlessly fascinating. But, when you're hungry, where do you start in a city with so much on its menu? Let Shanghai in 12 dishes be your essential dining primer, profiling twelve essential dishes, and a raft of places to find them. Plus, you'll get the heads-up on some world-class cafes, a day-trip itinerary, how to graze through iconic food streets, the low-down on the legandary hairy crab and much more besides. There's even a recipe or two. Welcome to eating like a local, Shanghai style!
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wd~50 : the cookbook / Wylie Dufresne, with Peter Meehan ; photography by Eric Medsker.

2024-05-12T07:59:08Z

by Dufresne, Wylie, author.
Call Number 641.514 DUF
Publication Date 2017
Summary The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
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Cooking with kindness : over 70 recipes from Australia's best vegan chefs and restaurants / collected by Pam Ahern ; photography by Julie Renouf.

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

by MacAller, Natasha, author.
Call Number 641.6382 MAC
Publication Date 2014 2013
Summary You might think there are only so many ways vanilla can be used in the kitchen; Natasha MacAller is ready to change your mind and take you on a journey to discover the many wonders of one of the most versatile ingredients in your pantry.
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Good without gluten / Frederique Jules, Jennifer Lepoutre, Mitsuru Yanase ; photographs by Akiko Ida ; styling by Sabrina Faua-Role.

2024-05-12T07:59:08Z

by Jules, Frederique, author.
Call Number 641.5631 JUL
Publication Date 2014
Summary The chefs at Parisian restaurant and grocery store 'No Glu' create delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, guaranteed gluten-free (many of the recipes are also lactose-free). Included are gluten-free recipes for scrumptious cookies, sticky banana cake, sweet pastry, polenta cake, savoury and sweet muffins, chestnut flour bread, chickpea bread, crepes, focaccia, cheesecake, burgers, pizza and quiche.
Format: Regular print

Brazilian food / by Thiago Castanho & Luciana Bianchi.

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

by Chris O'Brien Lifehouse.
Call Number 641.5631 PAT
Publication Date 2014
Summary They say cancer touches everyone, and I'm certainly no exception, so in many ways it was natural for me to volunteer and then work as a staff member at the Sydney Cancer Foundation - which later became Chris O'Brien Lifehouse. Over a period of time I found myself talking at length to patients and families of those undergoing treatment, where the topic of food came up often. It was often disconcerting for patients to find that their appetites and tastes had been affected. It was hard too for families who wanted to nourish their family member to wellness.
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The Square : the cookbook. Volume 2, Sweet / Philip Howard ; photography, Jean Cazals.

2024-05-12T07:59:08Z

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

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

2024-05-12T07:59:08Z

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

The panache of the pastry chef / Duncan Campbell.

2024-05-12T07:59:08Z

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

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

2024-05-12T07:59:08Z

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

2024-05-12T07:59:08Z

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

I want to be a chef / [project manager and editor: Gordana Trifunovic].

2024-05-12T07:59:08Z

by Trifunovic, Gordana.
Call Number 641.5123 IWA
Publication Date 2009
Summary I Want to Be a Chef is packed with recipes for breakfast, lunchtime and dinner, with plenty of healthy snacks and sweet treats, too. Clear step-by-step pictures help you to mix, roll out, slice, fold in, chop ... all the way to a successful result. Ages 8+.
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Vefa's kitchen = Ē koyzina tēs Vephas / by Vefa Alexiadou.

2024-05-12T07:59:08Z

by Alexiadou, Vepha, author.
Call Number 641.59495 ALE
Publication Date 2009
Summary This is the Bible of authentic Greek cooking by a leading authority on Greek cuisine. Over 800 simple and healthy recipes, including many vegetarian dishes, are included as are regional specialities that reveal the rich variety of Greek cooking from the mountains to the coast.
Format: Regular print

Carnal appetites : foodsexidentities / Elspeth Probyn.

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by Probyn, Elspeth, 1958-, author.
Call Number 641.013 PRO
Publication Date 2000
Summary "Probyn moves from analyzing eating as a social concern to eating as a new way of looking at power." "Why is there a new explosion of interest in authentic ethnic foods and exotic cooking shows, where macho chefs promote sensual adventures in the kitchen? Why do we watch TV ads that promise more sex if we serve the right breakfast cereal? Why is the hunger strike such a potent political tool? Food inevitably engages questions of sensuality and power, of our connections to our bodies and to our world." "Carnal Appetites uses the lens of food and eating to ask how we eat into culture, eat into identities, indeed eat into ourselves. Drawing on interviews, theory, and her own war with anorexia, Probyn argues that food is replacing sex in our imagination and experience of bodily pleasure. Our culinary cravings and habits express the turmoil in gender roles, in families, and even in the world economy, where famine coexists with plenty. Probyn explores these dark interconnections to forge a new visceral ethics rooted in the language of hunger and satiety, disgust and pleasure, gluttony and restraint."--BOOK JACKET.
Format: Regular print
Publisher description

Chef Paul Prudhomme's pure magic / photographs by Paul Rico.

2024-05-12T07:59:08Z

by Prudhomme, Paul, author.
Call Number 641.657 PRU
Publication Date 1995
Summary Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down taste, look no further. You'll find it here.
Format: Regular print

Chef John Folse's plantation celebrations : recipes from our Louisiana mansions.

2024-05-12T07:59:08Z

by Folse, John D., author.
Call Number 641.59763 FOL
Publication Date 1994
Format: Regular print

Chicken genius : the art of Toshi Sakamaki's yakitori cuisine / Bernard Radfar ; foreword by Nobu Matsuhisa ; photographs by Aram Radfar.

2024-05-12T07:59:08Z

by Radfar, Bernard, author.
Call Number 641.665 RAD
Summary In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. With 100+ recipes and 125+ stunning full color photos, Chicken Genius takes reader from butchery to dessert. Kanpai.
Format: Regular print