Search Results for chefs - Narrowed by: Archive CollectionSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dITYPE$002509Material$002bType$0025091$00253AARCHIVE$002509Archive$002bCollection$0026ps$003d300$0026st$003dPD?dt=list2024-05-14T07:08:01ZTried, tested and true : treasured recipes and untold stories from Australian community cookbooks / Liz Harfull.ent://SD_ILS/0/SD_ILS:2859782024-05-14T07:08:01Z2024-05-14T07:08:01Zby Harfull, Liz, author.<br/>Call Number 641.5994 HAR<br/>Publication Date 2018<br/>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.<br/>Format: Books<br/>The great Australian cookbook / editors: Helen Greenwood & Melissa Leong ; photography: Lottie Hedley ; creative direction: Tim Harper ; cover art: Reg Mombassa.ent://SD_ILS/0/SD_ILS:2814902024-05-14T07:08:01Z2024-05-14T07:08:01Zby Greenwood, Helen, editor.<br/>Call Number 641.5994 GRE<br/>Publication Date 2017 2015<br/>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.<br/>Format: Books<br/>Good food guide 2018 : national edition / edited by Myffy Rigby & Roslyn Grundy.ent://SD_ILS/0/SD_ILS:2874242024-05-14T07:08:01Z2024-05-14T07:08:01Zby Rigby, Myffy, editor.<br/>Call Number ARC 647.9594 GOO<br/>Publication Date 2017<br/>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.<br/>Format: Books<br/>The Age good food guide 2017 / edited by Roslyn Grundy.ent://SD_ILS/0/SD_ILS:2702502024-05-14T07:08:01Z2024-05-14T07:08:01Zby Grundy, Roslyn, editor.<br/>Call Number ARC 647.959451 AGE<br/>Publication Date 2016<br/>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.<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:1578882024-05-14T07:08:01Z2024-05-14T07:08:01Zby Jones, Meaghan, editor.<br/>Call Number 641.5 WIL<br/>Publication Date 2015<br/>Format: Books<br/>The Chef at War/ by Alexis Soyerent://SD_ILS/0/SD_ILS:308962024-05-14T07:08:01Z2024-05-14T07:08:01Zby Soyer, Alexis, 1809-1858.<br/>Call Number ARC 355.81 SOY<br/>Publication Date 2011<br/>Format: Books<br/>Heston's Fantastical feasts / by Heston Blumenthal; photography by Andy Sewell, illustrations by Tom Lane.ent://SD_ILS/0/SD_ILS:299222024-05-14T07:08:01Z2024-05-14T07:08:01Zby Blumenthal, Heston.<br/>Call Number 641.5 BLU<br/>Publication Date 2010<br/>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.<br/>Format: Books<br/>Saraban : a chef's journey through Persia / Greg & Lucy Malouf ; photography by Ebrahim Khadem Bayat and Mark Roper.ent://SD_ILS/0/SD_ILS:304482024-05-14T07:08:01Z2024-05-14T07:08:01Zby Malouf, Greg.<br/>Call Number 641.5955 MAL<br/>Publication Date 2010<br/>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.<br/>Format: Books<br/>Margaret River wine & food recipe book.ent://SD_ILS/0/SD_ILS:1536832024-05-14T07:08:01Z2024-05-14T07:08:01Zby Margaret River Wine Industry Association<br/>Call Number ARC 641.5099412 MAR<br/>Publication Date 2010<br/>Summary Favourite recipes from the chefs of some of Margaret River's diverse wineries.<br/>Format: Books<br/>Italy / [project manager: Justine Harding].ent://SD_ILS/0/SD_ILS:1248242024-05-14T07:08:01Z2024-05-14T07:08:01Zby Grimes, Lulu.<br/>Call Number 641.5945 ITA<br/>Publication Date 2010<br/>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.<br/>Format: Books<br/>Chef school : step-by-step techniques for culinary expertise / Joanna Farrow.ent://SD_ILS/0/SD_ILS:281732024-05-14T07:08:01Z2024-05-14T07:08:01Zby Farrow, Joanna.<br/>Call Number 641.5 FAR<br/>Publication Date 2009<br/>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.<br/>Format: Books<br/>Vineyard cookbook : a celebration of food and wine from Australia's grape-growing regions / [written by Victoria Heywood].ent://SD_ILS/0/SD_ILS:288972024-05-14T07:08:01Z2024-05-14T07:08:01Zby Heywood, Victoria.<br/>Call Number 641.622 HEY<br/>Publication Date 2009<br/>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.<br/>Format: Books<br/>Dessert fourplay : sweet quartets from a four-star pastry chef / Johnny Iuzzini and Roy Finamore ; photographs by Gregor Halenda.ent://SD_ILS/0/SD_ILS:289282024-05-14T07:08:01Z2024-05-14T07:08:01Zby Iuzzini, Johnny.<br/>Call Number 641.86 IUZ<br/>Publication Date 2008<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html">http://www.loc.gov/catdir/enhancements/fy0908/2008002912-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip089/2008002912.html">http://www.loc.gov/catdir/toc/ecip089/2008002912.html</a><br/>Greek cooking : traditional recipes by the celebrated chef T. Tolis.ent://SD_ILS/0/SD_ILS:1281882024-05-14T07:08:01Z2024-05-14T07:08:01Zby Tolis, T.<br/>Call Number ARC 641.59495 TOL<br/>Publication Date 2008<br/>Format: Books<br/>Tree to table : cooking with Australian olive oil / Patrice Newell. Photography by Simon Griffiths.ent://SD_ILS/0/SD_ILS:299582024-05-14T07:08:01Z2024-05-14T07:08:01Zby Newell, Patrice, 1956-<br/>Call Number 641.6463 NEW<br/>Publication Date 2008<br/>Summary "With recipes by favourite chefs including Stephanie Alexander, Maggie Beer, Stefano Manfredi and Tobie Puttock" -- Front cover.<br/>Format: Books<br/>Travels with Thai food : a journey with Spirit House / Helen Brierty & Annette Fear.ent://SD_ILS/0/SD_ILS:249032024-05-14T07:08:01Z2024-05-14T07:08:01Zby Brierty, Helen.<br/>Call Number 641.59593 BRI<br/>Publication Date 2007<br/>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.<br/>Format: Books<br/>The professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:237692024-05-14T07:08:01Z2024-05-14T07:08:01Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip054/2004027110.html">http://www.loc.gov/catdir/toc/ecip054/2004027110.html</a><br/>Australian regional food : the best chef's recipes / Sally Hammond.ent://SD_ILS/0/SD_ILS:227892024-05-14T07:08:01Z2024-05-14T07:08:01Zby Hammond, Sally, 1946-<br/>Call Number 641.5994 HAM<br/>Publication Date 2006 2005<br/>Format: Books<br/>Working the plate : the art of food presentation / Christopher Styler ; photography by David Lazarus.ent://SD_ILS/0/SD_ILS:237132024-05-14T07:08:01Z2024-05-14T07:08:01Zby Styler, Christopher.<br/>Call Number 641.5 STY<br/>Publication Date 2006<br/>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.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0513/2005015433.html">http://www.loc.gov/catdir/toc/ecip0513/2005015433.html</a><br/>The larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode.ent://SD_ILS/0/SD_ILS:230532024-05-14T07:08:01Z2024-05-14T07:08:01Zby Leto, M.J. (Mario Jack), 1910-1994<br/>Call Number 641.5 LET<br/>Publication Date 2006<br/>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.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html">http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html</a><br/>Cookery the Australian way / Shirley Cameron, Suzanne Russell.ent://SD_ILS/0/SD_ILS:1534642024-05-14T07:08:01Z2024-05-14T07:08:01Zby Cameron, Shirley M.<br/>Call Number ARC 641.5994 CAM<br/>Publication Date 2006<br/>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.<br/>Format: Books<br/>Walkabout chefs : a fresh look at aboriginal bush food / by Steve Sunk and David Hancock.ent://SD_ILS/0/SD_ILS:1519702024-05-14T07:08:01Z2024-05-14T07:08:01Zby Sunk, Steve, 1954-<br/>Call Number ARC 641.5929915 SUN<br/>Publication Date 2006<br/>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.<br/>Format: Books<br/>Eggs / Michel Roux ; photography by Martin Brigdale.ent://SD_ILS/0/SD_ILS:1252982024-05-14T07:08:01Z2024-05-14T07:08:01Zby Roux, Michel, 1941-<br/>Call Number 641.675 ROU<br/>Publication Date 2005<br/>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.<br/>Format: Books<br/>Cooking for kings : the life of Antonin Carême, the first celebrity chef / Ian Kelly.ent://SD_ILS/0/SD_ILS:2127802024-05-14T07:08:01Z2024-05-14T07:08:01Zby Kelly, Ian, 1966-<br/>Call Number ARC 641.5092 KEL<br/>Publication Date 2005 2003<br/>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.<br/>Format: Books<br/>Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0617/2004041900-b.html">http://www.loc.gov/catdir/enhancements/fy0617/2004041900-b.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html">http://www.loc.gov/catdir/enhancements/fy0617/2004041900-d.html</a><br/>Tasting and feasting excellence : a guide to the training restaurants of Victoria.ent://SD_ILS/0/SD_ILS:204532024-05-14T07:08:01Z2024-05-14T07:08:01Zby Holmesglen Institute of TAFE.<br/>Call Number ARC 647.95945 TAS<br/>Publication Date 2004<br/>Format: Books<br/>The advanced professional pastry chef / Bo Friberg ; with Amy Kemp Friberg.ent://SD_ILS/0/SD_ILS:177782024-05-14T07:08:01Z2024-05-14T07:08:01Zby Friberg, Bo, 1940-<br/>Call Number 641.865 FRI<br/>Publication Date 2003<br/>Format: Books<br/>The chef: the art of cooking revealed volumn four/ by Aysha Bahloolent://SD_ILS/0/SD_ILS:1253772024-05-14T07:08:01Z2024-05-14T07:08:01Zby Bahlool, Aysha<br/>Call Number ARC 641.5956 BAH<br/>Publication Date 2002<br/>Format: Books<br/>The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.ent://SD_ILS/0/SD_ILS:173962024-05-14T07:08:01Z2024-05-14T07:08:01Zby Friberg, Bo, 1940-<br/>Call Number ARC 641.865 FRI<br/>Publication Date 2002<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley021/2001046952.html">http://www.loc.gov/catdir/toc/wiley021/2001046952.html</a><br/>The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.ent://SD_ILS/0/SD_ILS:1513072024-05-14T07:08:01Z2024-05-14T07:08:01Zby Armentrout, Jennifer S.<br/>Call Number ARC 641.57 PRO<br/>Publication Date 2000<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix04/98052145.html">http://www.loc.gov/catdir/toc/onix04/98052145.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley033/98052145.html">http://www.loc.gov/catdir/description/wiley033/98052145.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley042/98052145.html">http://www.loc.gov/catdir/bios/wiley042/98052145.html</a><br/>Culinair vademecum : handboek voor de chef de cuisine, voor de hotelier, voor hotelvakscholen en voor de gastvrouw / door H. Hornstra.ent://SD_ILS/0/SD_ILS:69542024-05-14T07:08:01Z2024-05-14T07:08:01Zby Hornstra, H.<br/>Call Number ARC KLI 641.5 HOR<br/>Publication Date 1999 1998 1997 1996 1995<br/>Format: Books<br/>Australian food : a celebration of the new cuisine / by Alan Saunders with recipes for home cooking by leading chefs and food writers ; photographed by Rodney Weidland ; compiled by Barbara Beckett.ent://SD_ILS/0/SD_ILS:131322024-05-14T07:08:01Z2024-05-14T07:08:01Zby Saunders, Alan, 1954-<br/>Call Number 641.5994 SAU<br/>Publication Date 1999<br/>Format: Books<br/>Great Australian chefs / Mietta O'Donnell and Tony Knox.ent://SD_ILS/0/SD_ILS:140062024-05-14T07:08:01Z2024-05-14T07:08:01Zby O'Donnell, Mietta.<br/>Call Number 641.5092 ODO<br/>Publication Date 1999<br/>Format: Books<br/>Hot appetizers.ent://SD_ILS/0/SD_ILS:180032024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number 641.812 HOT<br/>Publication Date 1998<br/>Format: Books<br/>The goose : 34 recipes by Germano Pontoni ; 41 recipes by Italy's most famous chefs / Germano Pontoni ; forward by Licio Damiani ; preface by Corrado Barberis ; introduction by Rossano Nistri ; wines recommended by Claudio Carboni.ent://SD_ILS/0/SD_ILS:1274862024-05-14T07:08:01Z2024-05-14T07:08:01Zby Pontoni, Germano<br/>Call Number ARC 641.66598 PON<br/>Publication Date 1998<br/>Format: Books<br/>Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.ent://SD_ILS/0/SD_ILS:1513602024-05-14T07:08:01Z2024-05-14T07:08:01Zby Boyle, Tish.<br/>Call Number ARC 641.86 BOY<br/>Publication Date 1997<br/>Summary Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.<br/>Format: Books<br/>The Olives Table : over 160 recipes from the critically accalimed restaurant and home kitchen of Todd English / Todd English and Sally Sampson ; photographs by Carl Tremblay.ent://SD_ILS/0/SD_ILS:1285162024-05-14T07:08:01Z2024-05-14T07:08:01Zby English, Todd<br/>Call Number ARC 641.591822 ENG<br/>Publication Date 1997<br/>Summary In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.<br/>Format: Books<br/>The new flavours of Asia : dynamic new cooking styles from the top chefs of Australia, Southeast Asia and North America / photographs by Oliver Strewe and Robert Olding.ent://SD_ILS/0/SD_ILS:107492024-05-14T07:08:01Z2024-05-14T07:08:01Zby Olding, Robert.<br/>Call Number 641.595 NEW<br/>Publication Date 1996<br/>Format: Books<br/>The professional garde manger : a guide to the art of the buffet / David Paul Larousse.ent://SD_ILS/0/SD_ILS:1510662024-05-14T07:08:01Z2024-05-14T07:08:01Zby Larousse, David Paul, 1949-<br/>Call Number ARC 641.79 LAR<br/>Publication Date 1996<br/>Summary Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix04/95041073.html">http://www.loc.gov/catdir/toc/onix04/95041073.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley033/95041073.html">http://www.loc.gov/catdir/description/wiley033/95041073.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley042/95041073.html">http://www.loc.gov/catdir/bios/wiley042/95041073.html</a><br/>Nico : recipes and recollections from one of our most brilliant and controversial chefs / Nico Ladenis; photographs by Martin Brigdale.ent://SD_ILS/0/SD_ILS:1527002024-05-14T07:08:01Z2024-05-14T07:08:01Zby Ladenis, Nico.<br/>Call Number ARC 651.5 LAD<br/>Publication Date 1996<br/>Format: Books<br/>The master chef / by Jean Conil.ent://SD_ILS/0/SD_ILS:2755512024-05-14T07:08:01Z2024-05-14T07:08:01Zby Conil, Jean.<br/>Call Number ARC STA 641.5 CON<br/>Publication Date 1995<br/>Format: Books<br/>The great California cookbook : the chefs' secret recipes / [compiled by] Kathleen DeVanna Fish ; illustrations by Robin Brickman.ent://SD_ILS/0/SD_ILS:1536282024-05-14T07:08:01Z2024-05-14T07:08:01Zby Fish, Kathleen DeVanna<br/>Call Number ARC 641.59794 GRE<br/>Publication Date 1994<br/>Format: Books<br/>The cutting edge : innovations of east-west cuisine for the twenty-first century / chefs: Winfried Brugger, Gerard Dubois, Franz Kranzfelder; text: Martha Dahlen, Kevin Sinclair, Gillian Stevens; food photography: Simon Wheelerent://SD_ILS/0/SD_ILS:90162024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number 641.5 CUT<br/>Publication Date 1993<br/>Format: Books<br/>The professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas.ent://SD_ILS/0/SD_ILS:1268942024-05-14T07:08:01Z2024-05-14T07:08:01Zby Sonnenschmidt, Frederic H., 1935-<br/>Call Number ARC 641.79 SON<br/>Publication Date 1993<br/>Format: Books<br/>Anton Edelmann creative cuisine : chef's secrets from the Savoy / foreword by Len Deighton ; text in association with Norma MacMillan ; photographs by Gus Filgate.ent://SD_ILS/0/SD_ILS:1211002024-05-14T07:08:01Z2024-05-14T07:08:01Zby Edelmann, Anton, 1952-<br/>Call Number ARC 641.59 EDE<br/>Publication Date 1993<br/>Format: Books<br/>The winemaker's year : in Beaujolais / by Michael Buller ; photographs by Pierre Cottin ; preface by Paul Bocuse & Gerard Canard.ent://SD_ILS/0/SD_ILS:2954232024-05-14T07:08:01Z2024-05-14T07:08:01Zby Buller, Michael<br/>Call Number ARC 641.22230944 BUL<br/>Publication Date 1993<br/>Summary "The annual arrival of the "Beaujolais Nouveau" is one of the most exciting events in the wine-lover's calendar. Every year, thousands eagerly anticipate the promise of the new vintage - a wine that is reminiscent of the warmth and charm of the place where it is grown."--BOOK JACKET. "Michael Buller takes us on an intimate tour of the unique Beaujolais legion of France, where we visit the small family-owned vineyards, the grand wine chateaux, and the cafe's and restaurants. Pierre Cottin's vivid photography captures the energy of the harvest, the exuberance of the harvest festivals, and the "pride of place" that is as much a part of the Beaujolais region as the wine itself. We meet the people of Beaujolais, too, who are as vigorous and expressive as the wine they produce: Papa Louis Brechard, age 86, who organized the first winegrowers' cooperative; Comte Henri de Rambuteau, owner of Chateau Des Granges; Georges Duboeuf, famous negotiant; and the celebrated chefs of Lyon, including Paul Bocuse and La Mere Brazier."--BOOK JACKET. "Complete with recipes for regional culinary specialties, a list of wine cellars open to the public for tasting, Beaujolais vocabulary and more, In Beaujolais is a testimonial to a way of life that is steeped in its own traditions of winemaking and the wine trade yet continues to give thanks and respect to the bounty that nature has so generously provided."--BOOK JACKET.<br/>Format: Books<br/>Hot chefs : over 150 recipes from Britain's greatest chefs.ent://SD_ILS/0/SD_ILS:293472024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number ARC 641.5942 HOT<br/>Publication Date 1992<br/>Format: Books<br/>21 great chefs of Australia : the coming of age of Australian cuisine / compiled by Sue Jenkins.ent://SD_ILS/0/SD_ILS:291042024-05-14T07:08:01Z2024-05-14T07:08:01Zby Jenkins, Sue<br/>Call Number ARC 641.5994 GRE<br/>Publication Date 1991<br/>Format: Books<br/>Chef Paul Prudhomme's seasoned America.ent://SD_ILS/0/SD_ILS:1264012024-05-14T07:08:01Z2024-05-14T07:08:01Zby Prudhomme, Paul<br/>Call Number ARC 641.657 PRU<br/>Publication Date 1991<br/>Format: Books<br/>The chefs of Sydney / text by Marie Wilson; portraits by Bill Bates.ent://SD_ILS/0/SD_ILS:2810612024-05-14T07:08:01Z2024-05-14T07:08:01Zby Wilson, Marie, 1940-<br/>Call Number ARC 641.5099441 WIL<br/>Publication Date 1991<br/>Format: Books<br/>The chef's table : an Australian gourmet in the great restaurants of France / Barbara Ross.ent://SD_ILS/0/SD_ILS:115202024-05-14T07:08:01Z2024-05-14T07:08:01Zby Ross, Barbara<br/>Call Number 647.9544 ROS<br/>Publication Date 1990<br/>Format: Books<br/>Chews & chat from Chat & Chew/ by Eley Park Community Association.ent://SD_ILS/0/SD_ILS:131412024-05-14T07:08:01Z2024-05-14T07:08:01Zby Eley Park Community Association. Chat & Chew Section<br/>Call Number ARC COM 641.599451 CHE<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>Great British chefs / Kit Chapman ; photography Martin Brigdale.ent://SD_ILS/0/SD_ILS:1248652024-05-14T07:08:01Z2024-05-14T07:08:01Zby Chapman, Kit<br/>Call Number ARC 641.5942 CHA<br/>Publication Date 1989<br/>Format: Books<br/>Master Chefs of Europeent://SD_ILS/0/SD_ILS:14912024-05-14T07:08:01Z2024-05-14T07:08:01Zby Ronay, Egon<br/>Call Number ARC 641.594 RON<br/>Publication Date 1988<br/>Format: Books<br/>Master class : lessons with the world's greatest chefs / Diane Holuigue.ent://SD_ILS/0/SD_ILS:1518312024-05-14T07:08:01Z2024-05-14T07:08:01Zby Holuigue, Diane.<br/>Call Number ARC 641.5 HOL<br/>Publication Date 1988<br/>Format: Books<br/>Dining in grand style / Elizabeth Schneider ; with Dieter Hannig and the chefs of Hilton International.ent://SD_ILS/0/SD_ILS:177202024-05-14T07:08:01Z2024-05-14T07:08:01Zby Schneider, Elizabeth,.<br/>Call Number 641.509 SCH<br/>Publication Date 1988<br/>Format: Books<br/>The chef's apprentice.ent://SD_ILS/0/SD_ILS:2810642024-05-14T07:08:01Z2024-05-14T07:08:01Zby Ackerman, Roy<br/>Call Number ARC 641.5 ACK<br/>Publication Date 1988<br/>Format: Books<br/>Vogue Australia : wine & food cookbook : the fresh young chefs of Australia / selected and compiled by Joan Campbell.ent://SD_ILS/0/SD_ILS:1500002024-05-14T07:08:01Z2024-05-14T07:08:01Zby Campbell, Joan (Joan Constance)<br/>Call Number ARC PER 641.5 VOG<br/>Publication Date 1987<br/>Format: Books<br/>The chef's companion : a concise dictionary of culinary terms / Elizabeth Rielyent://SD_ILS/0/SD_ILS:18042024-05-14T07:08:01Z2024-05-14T07:08:01Zby Riely, Elizabeth<br/>Call Number 641.0321 RIE<br/>Publication Date 1986<br/>Format: Books<br/>Chefs' choice : Melbourne restaurants and their recipes / by Eric Page ; photography, Gary Chowanetz.ent://SD_ILS/0/SD_ILS:146382024-05-14T07:08:01Z2024-05-14T07:08:01Zby Page, Eric.<br/>Call Number ARC 641.5994 PAG<br/>Publication Date 1986<br/>Format: Books<br/>Tables in the sky : recipes from British Airways and the great chefs / [Carol Wright]ent://SD_ILS/0/SD_ILS:96942024-05-14T07:08:01Z2024-05-14T07:08:01Zby Wright, Carol.<br/>Call Number ARC 641.575 WRI<br/>Publication Date 1985<br/>Format: Books<br/>The guiltless gourmet : 200 recipes from top international chefs show you how to eat what you like without gaining weight / David Mabey.ent://SD_ILS/0/SD_ILS:321682024-05-14T07:08:01Z2024-05-14T07:08:01Zby Mabey, David, 1947-<br/>Call Number ARC 641.5635 MAB<br/>Publication Date 1985<br/>Format: Books<br/>Enlightened cuisine : a master chef's step-by-step guide to contemporary French cooking / René Verdon ; with Rachel H. Norman ; illustrations by Jacqueline Mallorca.ent://SD_ILS/0/SD_ILS:2739772024-05-14T07:08:01Z2024-05-14T07:08:01Zby Verdon, René, 1924-<br/>Call Number ARC STA 641.5944 VER<br/>Publication Date 1985<br/>Format: Books<br/>The complete book of sandwiches for the professional chef / Terence Janericco.ent://SD_ILS/0/SD_ILS:315282024-05-14T07:08:01Z2024-05-14T07:08:01Zby Janericco, Terence.<br/>Call Number ARC 641.84 JAN<br/>Publication Date 1984 1983<br/>Format: Books<br/>The secrets of the master chefs of China / by the editors of China Pictorial, the People's Republic of Chinaent://SD_ILS/0/SD_ILS:9782024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number 641.5951 SEC<br/>Publication Date 1983<br/>Format: Books<br/>The complete Chinese cookbook : over 500 authentic recipes from the great chefs of China / Jacki Passmore and Daniel P. Reid ; photographs in China taken by Nik Wheeler.ent://SD_ILS/0/SD_ILS:294202024-05-14T07:08:01Z2024-05-14T07:08:01Zby Passmore, Jacki.<br/>Call Number ARC 641.5951 PAS<br/>Publication Date 1982<br/>Format: Books<br/>Chef Robert vous présente ... ... : a collection of 20 gourmet menus / by Chef Robert Dubois.ent://SD_ILS/0/SD_ILS:320892024-05-14T07:08:01Z2024-05-14T07:08:01Zby Dubois, Robert.<br/>Call Number ARC 641.5944 DUB<br/>Publication Date 1981<br/>Format: Books<br/>The Master chefs of France recipe book : recipes from 300 great restaurants of France / compiled with the cooperation of Carte Blanche ; edited and with an introduction by Robert J. Courtine.ent://SD_ILS/0/SD_ILS:294742024-05-14T07:08:01Z2024-05-14T07:08:01Zby Courtine, Robert J.<br/>Call Number ARC 641.5944 MAS<br/>Publication Date 1981<br/>Format: Books<br/>The Master chefs of Britain recipe book : over 250 recipes from the Great Chefs of Britain / compiled with the cooperation of Carte Blanche.ent://SD_ILS/0/SD_ILS:294302024-05-14T07:08:01Z2024-05-14T07:08:01Zby Master Chefs Institute<br/>Call Number ARC 641.50941 MAS<br/>Publication Date 1981<br/>Format: Books<br/>Portrait of a chef : the life of Alexis Soyer : sometime chef to the Reform Club / by Helen Morris.ent://SD_ILS/0/SD_ILS:100152024-05-14T07:08:01Z2024-05-14T07:08:01Zby Morris, Helen<br/>Call Number ARC 926.415 SOY<br/>Publication Date 1980<br/>Format: Books<br/>Credit to the chef : the best recipes from over sixty top Australian restaurants.ent://SD_ILS/0/SD_ILS:126362024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number ARC 641.5 CRE<br/>Publication Date 1980<br/>Format: Books<br/>The master chefs cookbook : recipes from the finest restaurants compiled with the cooperation of Carte Blanche / Sandy Lesberg.ent://SD_ILS/0/SD_ILS:1497902024-05-14T07:08:01Z2024-05-14T07:08:01Zby Lesberg, Sandy.<br/>Call Number ARC 641.59 LES<br/>Publication Date 1980<br/>Format: Books<br/>Chef electric cooker : recipe book.ent://SD_ILS/0/SD_ILS:146522024-05-14T07:08:01Z2024-05-14T07:08:01Zby Craig & Seeley Sales Pty. Ltd.<br/>Call Number ARC ADV 641.586 CHE<br/>Publication Date 1979 1978 1977 1976 1975<br/>Format: Books<br/>Great chefs of France / by A. Blake & Q. Creweent://SD_ILS/0/SD_ILS:41832024-05-14T07:08:01Z2024-05-14T07:08:01Zby Blake, Anthony<br/>Call Number 641.5944 BLA<br/>Publication Date 1978<br/>Format: Books<br/>Notes from the chef's desk / Arno Schmidt ; Jule Wilkinson, editor.ent://SD_ILS/0/SD_ILS:205972024-05-14T07:08:01Z2024-05-14T07:08:01Zby Schmidt, Arno, 1937-<br/>Call Number ARC 641.5 SCH<br/>Publication Date 1977<br/>Format: Books<br/>Modern pastry chef / William J. Sultan.ent://SD_ILS/0/SD_ILS:206002024-05-14T07:08:01Z2024-05-14T07:08:01Zby Sultan, William J.<br/>Call Number ARC 641.865 SUL VOL. 1<br/>Publication Date 1977<br/>Format: Books<br/>The professional chef's art of garde manger / by Frederic H. Sonnenschmidt and Jean Nicolas.ent://SD_ILS/0/SD_ILS:38532024-05-14T07:08:01Z2024-05-14T07:08:01Zby Sonnenschmidt, Frederic H., 1935-<br/>Call Number 641.79 SON<br/>Publication Date 1976<br/>Format: Books<br/>Francatelli's The Modern Cook (1846) : 1462 recipes by Queen Victoria's chefent://SD_ILS/0/SD_ILS:20222024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number ARC 641.5942 FRA<br/>Publication Date 1975<br/>Format: Books<br/>The chef's secret cook book / by Louis Szathmary.ent://SD_ILS/0/SD_ILS:37632024-05-14T07:08:01Z2024-05-14T07:08:01Zby Szathmary, Louis<br/>Call Number ARC 641.5 SZA<br/>Publication Date 1971<br/>Format: Books<br/>The professional chef's soy protein recipe ideas / Nancy Snider, food editor ; Jule Wilkinson, book editor.ent://SD_ILS/0/SD_ILS:38332024-05-14T07:08:01Z2024-05-14T07:08:01Zby Snider, Nancy<br/>Call Number 641.65655 SNI<br/>Publication Date 1971<br/>Format: Books<br/>The master chefs : a history of haute cuisine / by Edward B. Page and P.W. Kingsfordent://SD_ILS/0/SD_ILS:31022024-05-14T07:08:01Z2024-05-14T07:08:01Zby Page, Edward B.<br/>Call Number ARC 641.509 PAG<br/>Publication Date 1971<br/>Format: Books<br/>The professional chef's book of buffets / by George K. Waldner and Klaus Mitterhauser ; edited by Jule Wilkinson.ent://SD_ILS/0/SD_ILS:1289632024-05-14T07:08:01Z2024-05-14T07:08:01Zby Waldner, George K.<br/>Call Number ARC 641.57 WAL<br/>Publication Date 1971<br/>Format: Books<br/>The naked chef : an aphrodisiac cookbook.ent://SD_ILS/0/SD_ILS:1291022024-05-14T07:08:01Z2024-05-14T07:08:01Zby Young, Billie<br/>Call Number ARC 641.5 YOU<br/>Publication Date 1971<br/>Format: Books<br/>The professional chef's catering recipes/ edited by Jule Wilkinsonent://SD_ILS/0/SD_ILS:1528182024-05-14T07:08:01Z2024-05-14T07:08:01Zby Wilkinson, Jule<br/>Call Number ARC 641.5092 PRO<br/>Publication Date 1971<br/>Format: Books<br/>Masterpieces of French cuisine / introduction and text by Francis Amunategui; recipes provided by the chefs of the starred restaurants of the Guide Michelin; recipes translated [from the French] and prepared by Elisabeth Lambert Ortiz.ent://SD_ILS/0/SD_ILS:314302024-05-14T07:08:01Z2024-05-14T07:08:01Zby Amunategui, Francis<br/>Call Number ARC 641.5944 FRA<br/>Publication Date 1971<br/>Format: Books<br/>The professional chef's book of buffets / by George K. Waldner and Klaus Mitterhauser ; edited by Jule Wilkinson.ent://SD_ILS/0/SD_ILS:2737192024-05-14T07:08:01Z2024-05-14T07:08:01Zby Waldner, George K.<br/>Call Number ARC STA 641.79 WAL<br/>Publication Date 1971 1968<br/>Format: Books<br/>The larder chef : food preparation and presentation / by M.J. Leto and W.K.H. Bodeent://SD_ILS/0/SD_ILS:16522024-05-14T07:08:01Z2024-05-14T07:08:01Zby Leto, M.J. (Mario Jack), 1910-1994<br/>Call Number 641.7 LET<br/>Publication Date 1969<br/>Format: Books<br/>Kenwood Chef model A. 701A : introduction & recipe book - Edition no.2ent://SD_ILS/0/SD_ILS:83182024-05-14T07:08:01Z2024-05-14T07:08:01Zby Kenwood Peerless Ltd. Ptd.<br/>Call Number ARC ADV 641.589 KEN<br/>Publication Date 1969 1968 1967 1966 1965<br/>Format: Books<br/>The professional chef's book of buffets / by George K. Waldner and Klaus Mitterhauser ; edited by Jule Wilkinson.ent://SD_ILS/0/SD_ILS:59132024-05-14T07:08:01Z2024-05-14T07:08:01Zby Waldner, George K.<br/>Call Number ARC 641.79 WAL<br/>Publication Date 1968<br/>Format: Books<br/>The French chef cookbook. / Drawings and photos. by Paul Child.ent://SD_ILS/0/SD_ILS:1541532024-05-14T07:08:01Z2024-05-14T07:08:01Zby Child, Julia.<br/>Call Number ARC 641.5944 CHI<br/>Publication Date 1968<br/>Format: Books<br/>Dining delightfully : tested recipes from Adventist hospital chefs/ The Food Service Improvement Committeeent://SD_ILS/0/SD_ILS:1235682024-05-14T07:08:01Z2024-05-14T07:08:01Zby General Conference of Seventh-Day Adventists. Food Service Improvement Committee<br/>Call Number ARC COM 641.5973 DIN<br/>Publication Date 1968<br/>Format: Books<br/>The chef's compendium of professional recipes / John Fuller and Edward Renold.ent://SD_ILS/0/SD_ILS:340602024-05-14T07:08:01Z2024-05-14T07:08:01Zby Fuller, John, 1916-<br/>Call Number FUL 641.57 FUL<br/>Publication Date 1963<br/>Format: Books<br/>The World's best recipes / Marvin Small ; with the co-operation of the World's greatest chefs, cooks and recipe makers ; adapted for the English kitchen by Ann Rogers ; illustrations by Annabelle Forsch.ent://SD_ILS/0/SD_ILS:70062024-05-14T07:08:01Z2024-05-14T07:08:01Zby Small, Marvin.<br/>Call Number ARC KLI 641.59 SMA<br/>Publication Date 1961<br/>Format: Books<br/>Trente-cinq grandes recettes des chefs Air France = thirty five great recipes by Air France chefs.ent://SD_ILS/0/SD_ILS:140242024-05-14T07:08:01Z2024-05-14T07:08:01Zby Air France.<br/>Call Number ARC 641.5944 TRE<br/>Publication Date 1961<br/>Format: Books<br/>Royal chef : recollections of life in royal households from Queen Victoria to Queen Mary / by Gabriel Tschumi.ent://SD_ILS/0/SD_ILS:101072024-05-14T07:08:01Z2024-05-14T07:08:01Zby Tschumi, Gabriel.<br/>Call Number ARC 641.5092 TSC<br/>Publication Date 1954<br/>Format: Books<br/>Uhlemann's chef's companion / compiled by Karl Uhlemann ... ...ent://SD_ILS/0/SD_ILS:2128782024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number ARC STA 641.5 UHL<br/>Publication Date 1953<br/>Format: Books<br/>Portrait of a chef : the life of Alexis Soyer, sometime chef to the Reform Club / by Helen Morris.ent://SD_ILS/0/SD_ILS:3075782024-05-14T07:08:01Z2024-05-14T07:08:01Zby Morris, Helen Soutar, 1909-1995<br/>Call Number ARC 641.50924 MOR<br/>Publication Date 1938<br/>Format: Books<br/>The Derrydale game cook book / by Master Chef Louis P. De Gouy.ent://SD_ILS/0/SD_ILS:71392024-05-14T07:08:01Z2024-05-14T07:08:01Zby De Gouy, Louis P. (Louis Pullig), 1869-1947.<br/>Call Number ARC KLI 641.691 DEG<br/>Publication Date 1937<br/>Format: Books<br/>Consult me : how to cook ... consult me on confectionery ... consult me, and I will teach you how to brew ... consult me on household management and economy ... consult me on diseases and their remedies ... consult me on the games of cards, chess, &c ... consult me how to dye ... consult me on the cold water cure, and on a thousand other things / by the author of 'Enquire within'.ent://SD_ILS/0/SD_ILS:2734472024-05-14T07:08:01Z2024-05-14T07:08:01ZCall Number ARC 640 CON<br/>Publication Date 1866<br/>Format: Books<br/>The art of French cooking: 3760 recipes by the greatest chefs of France/ translated by Joseph Faulkner; edited by Bart Winer.ent://SD_ILS/0/SD_ILS:285842024-05-14T07:08:01Z2024-05-14T07:08:01Zby Faulkner, Joseph<br/>Call Number ARC 641.5944 ART<br/>Format: Books<br/>