Search Results for chefs - Narrowed by: 1:ONLINE

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Lashley, Conrad, editor.
Call Number 647.940683 PRE
Publication Date 2022
Summary Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the 'right person for the job' in practice results in some applicants appearing to be 'more right' than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits' appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
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Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

2024-05-14T16:08:07Z

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

Kin Thai : Modern Thai Recipes to Cook at Home.

2024-05-14T16:08:07Z

by Chantarasak, John, author.
Call Number 641.59593 CHA
Publication Date 2022
Summary Accessible, modern and classic Thai recipes with a flexible edge from one of London's leading chefs.
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Celebrity chefs, food media and the politics of eating / Joanne Hollows.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

Bugs.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Ainsworth, Abby, film director.
Call Number XX(298113.1)
Publication Date 2021 2019
Summary STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format: Electronic Resources
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Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Weinstein, Jay, 1965-
Call Number 641.5636 23
Publication Date 2020
Format: Electronic Resources
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Gastronomy and Food Science.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Gueniffey, Patrice, author.
Call Number 944.05092
Publication Date 2020
Summary They were men of genuine talent and achievement, with flaws almost as pronounced as their strengths. As many nations, not least France, struggle to find their soul in a rapidly changing world, Gueniffey shows us what a difference an extraordinary leader can make"--
Format: Electronic Resources
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Restaurant Nathan Outlaw / photography by David Loftus.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by McMaster, Douglas, author.
Call Number 647.95068 MCM
Publication Date 2019
Summary Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant--a food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us..
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Your Future As a Chef / Rachel Given-Wilson and Susan Meyer.

2024-05-14T16:08:07Z

by Given-Wilson, Rachel, author.
Call Number 641.3 GIV
Publication Date 2019
Format: Electronic Resources
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Culinary Nationalism in Asia.

2024-05-14T16:08:07Z

by King, Michelle T., author.
Call Number 394.12095 KIN
Publication Date 2019
Format: Electronic Resources
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Chef's Guide to Meat, Poultry & Seafood [electronic resource] : choose cuts for taste & health, prep safely & correctly, cook with various methods per protein & store safely before & after cooking for best-tasting leftovers / Kathleen Grathwol.

2024-05-14T16:08:07Z

by Grathwol, Kathleen.
Call Number 641.66 23
Publication Date 2019
Format: Electronic Resources
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Chef's Guide to Sauces & Dips [electronic resource] : incredible selection of reductions, chutneys, broths stocks & homemade condiments for everything from vegetables & roasts, to a variety of desserts & international dishes / Jay Weinstein.

2024-05-14T16:08:07Z

by Weinstein, Jay.
Call Number 641.814 23
Publication Date 2019
Format: Electronic Resources
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Seeding a movement for health and culture / by Anna Sigrithur (Podcast host/interviewer), Sean Sherman and Elizabeth Hoover (Interviewee) and Oxford Food Symposium.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Weinstein, Jay, 1965- author.
Call Number 641.657 23
Publication Date 2018
Format: Electronic Resources
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The essential cook's kitchen : traditional culinary skills, from breadmaking and dairy to preserving and curing / Alison Walker ; additional recipes by Shona Crawford Poole ; photography by Tara Fisher.

2024-05-14T16:08:07Z

by Walker, Alison (Chef)
Call Number XX(297136.1)
Publication Date 2018
Format: Electronic Resources
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Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-05-14T16:08:07Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
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Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-05-14T16:08:07Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
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The Bloomsbury handbook of food and popular culture [electronic resource] / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-14T16:08:07Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Format: Electronic Resources
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Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Spieler, Marlena, author.
Call Number 641.300945 SPI
Publication Date 2018
Summary "This book takes readers on a culinary tour of a vibrant food culture, where good food can be found in the city, as well as in the sprawl surrounding it. With recipes, history, and attention to special meals and fare, this work will tantalize the taste buds while revealing the great history of food in Napoli."
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The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Bryce-Clegg, Alistair.
Call Number 372.4 23
Publication Date 2017
Format: Electronic Resources
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The Geeky Chef Strikes Back! : Even More Unofficial Recipes from Minecraft, Game of Thrones, Harry Potter, Twin Peaks, and More!.

2024-05-14T16:08:07Z

by Reeder, Cassandra.
Call Number 394.12
Publication Date 2017
Summary Geek out with fifty new unofficial recipes from Cassandra Reeder, inspired by your favorite science fiction and fantasy books, movies, television shows, and video games.
Format: Electronic Resources
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Food, masculinities, and home [electronic resource] : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Newton, John (John Sefton), author.
Call Number 641.3020994 NEW
Publication Date 2016
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Riesling Rediscovered : Bold, Bright, and Dry.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Labrecque, Ellen.
Call Number 641.5023 LAB
Publication Date 2016
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Truffle [electronic resource] : a global history / Zachary Nowak.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Harris, Deborah Ann, author.
Call Number 305.4364151 HAR
Publication Date 2015
Summary A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men.
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The food of Malaysia [electronic resource] : 62 easy-to-follow and delicious recipes from the crossroads of Asia / recipes by the chefs of Bon Ton Restaurant, Kuala Lumpur and Jonkers Restaurant, Malacca ; photos by Luca Invernizzi Tettoni ; introduction by Wendy Hutton ; styling by Christina Ong.

2024-05-14T16:08:07Z

by Hutton, Wendy.
Call Number 641.59595 HUT
Publication Date 2015
Summary The Food of Malaysia presents over 62 easy-to-follow recipes with detailed descriptions of cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen. The recipes in this book are provided by the acclaimed chefs of Bon Ton Restaurant, Kuala Lumpur, and Jonkers Restaurant, Malacca.
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The Peruvian kitchen [electronic resource] : traditions, ingredients, tastes, and techniques in 100 delicious recipes / Morena Cuadra with Morena Escardo.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Jackson, Peter, 1955-
Call Number 394.12 23
Publication Date 2015
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Inventing the pizzeria [electronic resource] : a history of pizza making in Naples / by Antonio Mattozzi ; edited and translated by Zachary Nowak ; illustrations edited by Donatella Mattozzi.

2024-05-14T16:08:07Z

by Mattozzi, Antonio, author.
Call Number 641.8248094573109033 23
Publication Date 2015
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First Restaurants, Chefs, and Gastronomy

2024-05-14T16:08:07Z

by Kanopy (Firm)
Call Number XX(295753.1)
Publication Date 2015 2013
Summary European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Format: Video recording
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Bonaparte : 1769-1802 / Patrice Gueniffey ; translated by Steven Rendall.

2024-05-14T16:08:07Z

by Gueniffey, Patrice, author.
Call Number 944.05092 23
Publication Date 2015
Summary Patrice Gueniffey, the leading French historian of the Revolutionary and Napoleonic age, takes up the epic narrative at the heart of this turbulent period: the life of Napoleon himself, from his boyhood in Corsica, to his meteoric rise during the Italian and Egyptian campaigns, to his proclamation as Consul for Life in 1802.
Format: Electronic Resources
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Toro Bravo [electronic resource] : Stories. Recipes. No Bull. Or the making, breaking, and riding of a bull / John Gorham & Liz Crain ; photographs by David Reamer.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Mendes, George, 1972- 1972-, author.
Call Number 641.59469 MEN
Publication Date 2014
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1000 food art & styling ideas : mouthwatering food presentations from chefs, photographers & bloggers from around the globe / written & curated by Ari Bendersky ; designed by Grip X Chicago.

2024-05-14T16:08:07Z

by Bendersky, Ari, author.
Call Number 641.50222 23
Publication Date 2014
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Expect miracles : recollections of a lucky life / David M. Culver with Alan Freeman.

2024-05-14T16:08:07Z

by Culver, David M., 1924- author.
Call Number 338.7669722092 23
Publication Date 2014
Format: Electronic Resources
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Word of mouth : what we talk about when we talk about food / Priscilla Parkhurst Ferguson.

2024-05-14T16:08:07Z

by Ferguson, Priscilla Parkhurst.
Call Number 394.1
Publication Date 2014
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Hitler and abductive logic : the strategy of a tyrant / Ben Novak.

2024-05-14T16:08:07Z

by Novak, Ben, 1943- author.
Call Number 943.086092 23
Publication Date 2014
Summary Was Hitler rational? This question has spawned vociferous debates among historians, and has fascinated every layman who has ever dipped into a biography of Hitler. In Hitler and Abductive Logic, Ben Novak argues that Hitler was rational-one of the most logical political leaders of modern times-but not according to ordinary inductive or deductive logic. Instead, Hitler used a new form of logic called abductive logic, which he used as a ""trick"" to seduce crowds and rise to power. Now, for the first time, the method that Hitler.
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Hitler.

2024-05-14T16:08:07Z

by Kershaw, Ian.
Call Number 943.086092 23
Publication Date 2014
Summary Adolf Hitler has left a lasting mark on the twentieth-century, as the dictator of Germany and instigator of a genocidal war, culminating in the ruin of much of Europe and the globe. This innovative best-seller explores the nature and mechanics of Hitler's power, and how he used it.
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Wild Alaskan seafood [electronic resource] : celebrated recipes from America's top chefs / James Fraioli.

2024-05-14T16:08:07Z

by Fraioli, James O., 1968-
Call Number 641.692 FRA
Publication Date 2013
Summary In Wild Alaskan Seafood, twenty-five of America's finest chefs-among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser-share their favorite recipes using the Last Frontier's wild, natural, and sustainable seafood.
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The medieval cook [electronic resource] / Bridget Ann Henisch.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Ewart, John.
Call Number 641.59296073 EWA
Publication Date 2013
Summary Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This is a practical Starter guide which helps you gain the skills needed to learn Chef.This book is aimed at developers and system administrators who are looking for ways to better manage complex infrastructures in a consistent fashion. No previous experience with Chef is assumed.
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The ethical butcher [electronic resource] : how thoughtful eating can change your world / Berlin Reed.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Jackson, Ellen, 1964-
Call Number 641.5973 23
Publication Date 2013
Summary This cookbook celebrates The Chefs Collaborative's work by featuring more than 115 original, delicious recipes from some of America's best chefs as well as providing practical, relevant information from experts in the sustainable food community on how concepts like sustainable, local, organic, and clean translate into cooking and eating at home.
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Grant Achatz [electronic resource] : The Remarkable Rise of America's Most Celebrated Young Chef / Chicago Tribune Staff.

2024-05-14T16:08:07Z

by Chicago Tribune (Firm).
Call Number 641.5092 ACH
Publication Date 2012
Summary A collection of articles taken from the Chicago Tribune , this book is an up-close examination of chef Grant Achatz's personal history and international impact in the culinary world, from his expansion of modern culinary trends and series of world-renowned, top-rated restaurants.
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Chef Wan sweet treats [electronic resource] : 240 pastry recipes from Asia's most flamboyant food ambassador.

2024-05-14T16:08:07Z

by Wan, Chef, 1958-
Call Number 641.86 WAN
Publication Date 2012
Summary From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for fami
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Espana [electronic resource] : exploring the flavors of Spain / James Campbell Caruso ; photographs by Douglas Merriam.

2024-05-14T16:08:07Z

by Caruso, James Campbell
Call Number 641.5946 CAR
Publication Date 2012
Summary Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.
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Food and social media [electronic resource] : you are what you tweet / Signe Rousseau.

2024-05-14T16:08:07Z

by Rousseau, Signe, 1975-
Call Number 306.4 ROU
Publication Date 2012
Summary Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.
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The Hakka cookbook [electronic resource] : Chinese soul food from around the world

2024-05-14T16:08:07Z

by Anusasananan, Linda Lau.
Call Number 641.5951 ANU
Publication Date 2012
Summary Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese co
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Food of Australia [electronic resource] : contemporary recipes from Australia's leading chefs / food photography by Ashley Mackevicius ; styling by Wendy Berecry & props by Christina Ong ; edited by Wendy Hutton.

2024-05-14T16:08:07Z

by Hutton, Wendy.
Call Number 641.5994 FOO
Publication Date 2012
Summary The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
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Desert Island dishes [electronic resource] : recipes from the world's top chefs celebrating 130 years of Maldon Sea Salt / introduction by Jay Rayner.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Blessing, Anna
Call Number 635.0977 BLE
Publication Date 2012
Summary An exploration of 25 small, sustainability-minded farms throughout the Midwest, told through full-color photographs, interviews with the farmers, and vivid stories of the past, present, and future of the region's local farms and how they're intertwined with the Chicago culinary scene
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Practical Cookery [electronic resource].

2024-05-14T16:08:07Z

by Campbell, John.
Call Number 641.5
Publication Date 2012
Summary Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.
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A Psychobiography of Bobby Fischer [electronic resource] : Understanding the Genius, Mystery, and Psychological Decline of a World Chess Champion.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Witham, Larry.
Call Number 709.22
Publication Date 2012
Summary The dramatic story of art in the twentieth century.
Format: Electronic Resources
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Latin American popular culture since independence : an introduction / edited by William H. Beezley and Linda A. Curcio-Nagy.

2024-05-14T16:08:07Z

by Beezley, William H.
Call Number 980 22
Publication Date 2012
Summary This unique reader offers an engaging collection of essays that highlight the diversity of Latin America & rsquo;s cultural expressions from independence to the present. Leading historians explore funerals, dance and music, letters and literature, spectacles and monuments, and world & rsquo;s fairs and food. These themes and events highlight the ways in which a wide range of individuals with copious, at times contradictory, motives attempted to forge identity, turn the world upside down, mock their betters, forget their troubles through dance, express love in letters, and altogether enjoy life. Th.
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Food media [electronic resource] : celebrity chefs and the politics of everyday interference / Signe Rousseau.

2024-05-14T16:08:07Z

by Rousseau, Signe, 1975-
Call Number 641.50922 23
Publication Date 2012
Format: Electronic Resources
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Culinary Careers For Dummies [electronic resource].

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Ceccarini, Rossella.
Call Number 338.4764182480952 22
Publication Date 2011
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The art of eating cookbook [electronic resource] : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Desjarlais, Robert R.
Call Number 794.1 22
Publication Date 2011
Summary "Chess gets a hold of some people, like a virus or a drug," writes Robert Desjarlais in this absorbing book. Drawing on his lifelong fascination with the game, Desjarlais guides readers into the world of twenty-first-century chess to help us understand its unique pleasures and challenges, and to advance a new "anthropology of passion." Immersing us directly in chess's intricate culture, he interweaves small dramas, closely observed details, illuminating insights, colorful anecdotes, and unforgettable biographical sketches to elucidate the game and to reveal what goes on in the minds of experie.
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Ancient Grains for Modern Meals : Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More [a Cookbook].

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Jablonsky, David.
Call Number 973.921092 22
Publication Date 2010
Summary "In this book a retired US Army colonel and military historian takes a fresh look at Dwight D. Eisenhower's lasting military legacy, in light of his evolving approach to the concept of unified command. Examining Eisenhower's career from his West Point years to the passage of the 1958 Defense Reorganization Act, David Jablonsky explores his efforts to implement a unified command in the US military. This key concept eventually led to the current organization of the Joint Chiefs of Staff and, almost three decades after Eisenhower's presidency, played a major role in defense reorganization under the Goldwater-Nichols Act. In the new century, Eisenhower's approach continues to animate reform discussion at the highest level of government in terms of the interagency process."--Jacket.
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Food and philosophy [electronic resource] : eat, think, and be merry / edited by Fritz Allhoff and Dave Monroe.

2024-05-14T16:08:07Z

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

2024-05-14T16:08:07Z

by Smith, Andrew F.
Call Number 641.30973
Publication Date 2009
Summary Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
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Chess Metaphors : Artificial Intelligence and the Human Mind / Diego Rasskin-Gutman ; Translated by Deborah Klosky.

2024-05-14T16:08:07Z

by Rasskin-Gutman, Diego.
Call Number 794.1019 23
Publication Date 2009
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300 best jobs without a four-year degree [electronic resource] / Michael Farr and Laurence Shatkin.

2024-05-14T16:08:07Z

by Farr, J. Michael.
Call Number 331.70233 22
Publication Date 2009
Summary "Explore and compare '300 Best Job Options'. Good jobs exist for people without a four-year degree, and this book helps you identify the best options. It ranks the best jobs by level of training and education, including on-the-job training (short-term, moderate-term, and long-term); work experience in a related job; postsecondary vocational training; associate degree; apprenticeship; and military training"--Back cover.
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Notes on cooking [electronic resource] : a short guide to an essential craft / Lauren Braun Costello, Russell Reich.

2024-05-14T16:08:07Z

by Costello, Lauren Braun.
Call Number 641.5 23
Publication Date 2009
Summary "Notes on Cooking" is an essential primer that can help anyone become a better cook without a single recipe. The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.
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The little red dot [electronic resource] : reflections by Singapore's diplomats. Volume II / editors, Tommy Koh, Chang Li Lin.

2024-05-14T16:08:07Z

by Koh, Tommy T. B. (Tommy Thong Bee), 1937- editor.
Call Number 327.5957 22
Publication Date 2009
Summary This is the sequel to the bestselling book, The Little Red Dot, published in 2005. While the first volume consisted of a collection of essays by Singapore's first- and second-generation diplomats, this second volume contains essays written by the third generation of young ambassadors. The Second Minister for Foreign Affairs, Mr Raymond Lim, has contributed the Foreword. Written in an entertaining and accessible manner, this book is a highly enjoyable read for all who are interested in Singapore current affairs and in the art and science of diplomacy. It contains many inspiring stories which have not been told before.
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Gastropolis [electronic resource] : food and New York City / edited by Annie Hauck-Lawson and Jonathan Deutsch; foreword by Michael Lomonaco.

2024-05-14T16:08:07Z

by Hauck-Lawson, Annie.
Call Number 394.1 HAU
Publication Date 2008
Summary An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, 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 offers a history of early farming practices. Specially written 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 res
Format: Electronic Resources
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The restaurants book [electronic resource] : ethnographies of where we eat / edited by David Beriss and David Sutton.

2024-05-14T16:08:07Z

by Beriss, David.
Call Number 394.12 22
Publication Date 2007
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The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

2024-05-14T16:08:07Z

by Brown, Douglas Robert, 1960- 1960-, author.
Call Number 642.5 BRO
Publication Date 2007
Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
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One Continuous Picnic : a gastronomic history of Australia.

2024-05-14T16:08:07Z

by Michael, Symons, author.
Call Number 641.300994 MIC
Publication Date 2007
Format: Electronic Resources
Click here to view book

Chicago police [electronic resource] : an inside view--the story of superintendent Terry G. Hillard / by Thomas J. Jurkanin and Terry G. Hillard.

2024-05-14T16:08:07Z

by Jurkanin, Thomas J. (Thomas Joseph), 1955-
Call Number 363.20977311 22
Publication Date 2006
Summary In macro-style, this book examines crime, criminal activity, and police response in the city of Chicago, which has a long history of and association with crime. The purpose of this book is to give the reader an inside view of the Chicago Police Department so that a better understanding might be gained of police operations not only in Chicago but in other major city police agencies. Chapter One provides an overview of the history and cultural characteristics of the city of Chicago. Chapter Two summarizes the history of crime in Chicago in the twentieth century by focusing on five infamous crime.
Format: Electronic Resources
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Profiles from the kitchen : what great cooks have taught us about ourselves and our food / Charles A. Baker-Clark.

2024-05-14T16:08:07Z

by Baker-Clark, Charles Allen.
Call Number 641.5092273
Publication Date 2006
Summary In Profiles from the Kitchen, Charles A. Baker-Clark offers a collection of portraits of well-known culinary figures who have worked in different ways to shape our relationship with food. Despite their diverse personalities, backgrounds, and interests, Baker-Clark's subjects are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick.
Format: Electronic Resources
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A career as a chef : the creative cook is the key to a successful restaurant.

2024-05-14T16:08:07Z

by Institute for Career Research.
Call Number 641.572023 22
Publication Date 2005
Format: Electronic Resources
Click here to view

California and the American dream. Ripe for change / narrated by Linda Hunt ; produced by Emiko Omori and Jed Riffe ; directed by Emiko Omori.

2024-05-14T16:08:07Z

by Omori, Emiko, producer, director.
Call Number XX(272866.1)
Publication Date 2005
Summary California -- always a fascinating marriage of opposite extremes -- is at a cross-roads in agriculture. Many Californians are struggling to fend off overdevelopment and the loss of farming lands and traditions while embracing innovative visions of agricultural sustainability. At the same time, California is where fast food was born and a center of the biotechnology industry and large corporate agribusiness. The debates raging in California over issues of food, agriculture, and sustainability have profound implications for all of America, especially in a world where scarcity is the norm and many natural resources are diminishing. This fascinating documentary explores the intersection of food and politics in California over the last 30 years. It illuminates the complex forces struggling for control of the future of California's agriculture, and provides provocative commentary by a wide array of eloquent farmers, prominent chefs, and noted authors and scientists.
Format: Electronic Resources
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The nerve center [electronic resource] : lessons in governing from the White House chiefs of staff / edited by Terry Sullivan ; foreword by James A. Baker, III.

2024-05-14T16:08:07Z

by Sullivan, Terry (Terry O.)
Call Number 352.23722930973 22
Publication Date 2004
Summary "In this volume, resulting from the Washington Forum on the Role of the White House Chief of Staff held in 2000 in Washington, D.C., twelve of the fifteeen men who have held the office of chief of staff discuss among themselves and with a select group of participants the challenges, achievements, and failures of their time in that role. Their purpose is to find lessons in governing that will help future chiefs of staff prepare to assume the office and organize the staffs they will lead."--Jacket.
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Food and cultural studies [electronic resource] / Bob Ashley ... [et al.].

2024-05-14T16:08:07Z

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]
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Tsukiji : the fish market at the center of the world / Theodore C. Bestor.

2024-05-14T16:08:07Z

by Bestor, Theodore C.
Call Number 381.4370952135 22
Publication Date 2004
Summary Located only blocks from Tokyo's glittering Ginza, Tsukiji--the world's largest marketplace for seafood--is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists.
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Career experiences of African American police executives : black in blue revisited / R. Alan Thompson.

2024-05-14T16:08:07Z

by Thompson, R. Alan.
Call Number 363.208996073 22
Publication Date 2003
Summary Thompson studies the career experiences of over 100 black police executives, many of whom command some of the nation's largest and most progressive law enforcement agencies. Considering their relationships with white colleagues as well as black and white citizens, he asks them what it was like to advance through the ranks of a historically white-dominated profession. Thompson examines common assumptions regarding the careers of these professionals, all of whom confronted, yet overcame, considerable opposition and discrimination. The results of this unprecedented exploration provide readers as well as aspiring black police executives with unique insight into the events that have shaped the philosophies of these increasingly influential social policy leaders.
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A concept of dramatic genre and the comedy of a new type : chess, literature, and film / V. Ulea.

2024-05-14T16:08:07Z

by Ulea, V.
Call Number 808.2 21
Publication Date 2002
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To set before the king : Katharina Schratt's festive recipes / edited by Gertrud Graubart Champe ; translated by Paula von Haimberger Arno in collaboration with chef Louis Szathmáry ; foreword by David E. Schoonover.

2024-05-14T16:08:07Z

by Champe, Gertrud Graubart.
Call Number 641.59436 20
Publication Date 1996
Format: Electronic Resources
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To set before the king : Katharina Schratt's festive recipes / edited by Gertrud Graubart Champe ; translated by Paula von Haimberger Arno in collaboration with chef Louis Szathmáry ; foreword by David E. Schoonover.

2024-05-14T16:08:07Z

by Champe, Gertrud Graubart.
Call Number 641.59436 20
Publication Date 1996
Format: Electronic Resources
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The ascent of chiefs : Cahokia and Mississippian politics in Native North America / Timothy R. Pauketat.

2024-05-14T16:08:07Z

by Pauketat, Timothy R.
Call Number 977.389 20
Publication Date 1994
Format: Electronic Resources
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The ascent of chiefs : Cahokia and Mississippian politics in Native North America / Timothy R. Pauketat.

2024-05-14T16:08:07Z

by Pauketat, Timothy R.
Call Number 977.389 20
Publication Date 1994
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The Frontier experience and the American dream : essays on American literature / edited by David Mogen, Mark Busby, and Paul Bryant.

2024-05-14T16:08:07Z

by Mogen, David, 1945-
Call Number 810.915 19
Publication Date 1989
Format: Electronic Resources
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The Frontier experience and the American dream : essays on American literature / edited by David Mogen, Mark Busby, and Paul Bryant.

2024-05-14T16:08:07Z

by Mogen, David, 1945-
Call Number 810.915 19
Publication Date 1989
Format: Electronic Resources
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McIntosh and Weatherford, Creek Indian leaders / Benjamin W. Griffith, Jr.

2024-05-14T16:08:07Z

by Griffith, Benjamin W.
Call Number 976.1040922 19
Publication Date 1988
Format: Electronic Resources
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Taste of China. Part 1, Masters of the Wok / film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.

2024-05-14T16:08:07Z

by Lerner, Michael, 1951- director.
Call Number XX(272865.1)
Publication Date 1984
Summary Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
Format: Electronic Resources
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Moses and the Deuteronomist : a literary study of the Deuteronomic history / Robert Polzin.

2024-05-14T16:08:07Z

by Polzin, Robert.
Call Number 222
Publication Date 1980
Format: Electronic Resources
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Moses and the Deuteronomist : a literary study of the Deuteronomic history / Robert Polzin.

2024-05-14T16:08:07Z

by Polzin, Robert.
Call Number 222
Publication Date 1980
Format: Electronic Resources
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Chef Boy-Ar-Dee Pizza [electronic resource].

2024-05-14T16:08:07Z

Call Number XX(272562.1)
Publication Date 1969 1968 1967 1966 1965
Format: Electronic Resources
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A kitchen goes to war : a ration-time cookery book with 150 recipes / contributed by famous people ; illustrated by Walter Holz.

2024-05-14T16:08:07Z

Call Number XX(272897.1)
Publication Date 1940
Summary This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format: Electronic Resources
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Betty Crocker's 101 delicious Bisquick creations : as made and served by well-known gracious hostesses ; famous chefs ; distinguished epicures and smart luminaries of movieland.

2024-05-14T16:08:07Z

by Crocker, Betty.
Call Number XX(272772.1)
Publication Date 1933
Summary Advertising pamphlet for Bisquick - includes recipes.
Format: Electronic Resources
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Seasoning suggestions : revealing the chef's seasoning secrets for improving over one hundred and fifty dishes with Lea & Perrins' sauce.

2024-05-14T16:08:07Z

by Lea & Perrins Limited.
Call Number XX(272691.1)
Publication Date 1922
Summary Advertising pamphlet describing Lea & Perrins' sauce with recipes.
Format: Electronic Resources
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Recipe for Health and Safety [electronic resource]

2024-05-14T16:08:07Z

by ClickView (Firm)
Call Number XX(302634.1)
Summary Health and safety is something we tend to take for granted - until an accident happens that affects us personally. And then it's too late. This practical programme demonstrates the core health and safety issues that affect us all, such as lifting things, and shows why being careful has to become second nature even when we're really busy. The key message is that we have to take responsibility for our own safety, and the safety of others, at all times. Using Rick Stein's Seafood restaurant and hotel business as a case study, the programme demonstrates how health and safety procedures and principles involve people from different parts of the business - chefs, waiters, admin staff, cleaners, and drivers. It covers three main areas of health and safety at work: manual handling; fire; slips, trips, cuts and burns.
Format: Other
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Food Planning for Special Occasions [electronic resource]

2024-05-14T16:08:07Z

by ClickView (Firm)
Call Number XX(302784.1)
Summary From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path.
Format: Other
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It's a Chef's Life [electronic resource]

2024-05-14T16:08:07Z

by ClickView (Firm)
Call Number XX(302915.1)
Summary Both Philippa and Marcus work long hours under extreme pressure, but nothing would make either of them change their job. They are artists who strive for perfection, taking pride and pleasure in delighting eyes, nose and palate... Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE, examines the food industry from her perspective as programme Manager of Cookery.
Format: Other
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New Food Trends: A Case Study in Product Development [electronic resource]

2024-05-14T16:08:07Z

by ClickView (Firm)
Call Number XX(301309.1)
Summary In this programme we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends - with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This programme can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development.
Format: Other
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Meat: Selection and Preparation [electronic resource]

2024-05-14T16:08:07Z

by ClickView (Firm)
Call Number XX(301318.1)
Summary Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking.
Format: Other
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