Search Results for chefs - Narrowed by: Cookery, French.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dSUBJECT$002509Subject$002509Cookery$00252C$002bFrench.$002509Cookery$00252C$002bFrench.$0026ps$003d300$0026st$003dPD?dt=list2024-05-11T14:02:08ZLe Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:297582024-05-11T14:02:08Z2024-05-11T14:02:08Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.5944 COR<br/>Publication Date 2011<br/>Format: Books<br/>Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:297592024-05-11T14:02:08Z2024-05-11T14:02:08Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.5944 COR<br/>Publication Date 2011<br/>Format: Books<br/>Shannon Bennett's Paris : a personal guide to the city's best / Shannon Bennett, Scott Murray & Friends.ent://SD_ILS/0/SD_ILS:291972024-05-11T14:02:08Z2024-05-11T14:02:08Zby Bennett, Shannon.<br/>Call Number 647.9544361 BEN<br/>Publication Date 2009<br/>Summary Shannon Bennett, one of Australia's foremost chefs, takes readers on a personal tour of his favourite city Paris. This guidebook includes Shannon's favourite restaurants, bistro's and hotels. Shannon also provides recipes for classic French dishes.<br/>Format: Books<br/>Accounting for taste : the triumph of French cuisine / Priscilla Parkhurst Ferguson.ent://SD_ILS/0/SD_ILS:229732024-05-11T14:02:08Z2024-05-11T14:02:08Zby Ferguson, Priscilla Parkhurst.<br/>Call Number 641.5944 FER<br/>Publication Date 2004<br/>Summary "This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/uchi051/2003020876.html">http://www.loc.gov/catdir/description/uchi051/2003020876.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/uchi051/2003020876.html">http://www.loc.gov/catdir/bios/uchi051/2003020876.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/uchi051/2003020876.html">http://www.loc.gov/catdir/toc/uchi051/2003020876.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/ecip049/2003020876.html">http://www.loc.gov/catdir/toc/ecip049/2003020876.html</a><br/>Food & friends : a chef's journey through France & Italy / Serge Dansereau.ent://SD_ILS/0/SD_ILS:243372024-05-11T14:02:08Z2024-05-11T14:02:08Zby Dansereau. Serge, 1956-<br/>Call Number 641.5944 DAN<br/>Publication Date 2000<br/>Format: Books<br/>Food and friends : a chef's gastronomic journey through France & Italy / [by] Serge Dansereau.ent://SD_ILS/0/SD_ILS:128502024-05-11T14:02:08Z2024-05-11T14:02:08Zby Dansereau, Serge, 1956-<br/>Call Number 641.5944 DAN<br/>Publication Date 1998<br/>Format: Books<br/>L'atelier of Joël Robuchon : the artistry of a master chef and his protégés / text by Patricia Wells ; photographs by Hervé Amiard ; under the direction of Philippe Lamboloy.ent://SD_ILS/0/SD_ILS:117202024-05-11T14:02:08Z2024-05-11T14:02:08Zby Wells, Patricia.<br/>Call Number 641.5944 WEL<br/>Publication Date 1997<br/>Format: Books<br/>The professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary delightsent://SD_ILS/0/SD_ILS:17942024-05-11T14:02:08Z2024-05-11T14:02:08Zby Mueller , T. G.<br/>Call Number 641.66 MUE<br/>Publication Date 1987<br/>Format: Books<br/>The Master chefs of France recipe book : recipes from 300 great restaurants of France / compiled with the cooperation of Carte Blanche ; edited and with an introduction by Robert J. Courtine.ent://SD_ILS/0/SD_ILS:294742024-05-11T14:02:08Z2024-05-11T14:02:08Zby Courtine, Robert J.<br/>Call Number ARC 641.5944 MAS<br/>Publication Date 1981<br/>Format: Books<br/>The art of French cooking: 3760 recipes by the greatest chefs of France/ translated by Joseph Faulkner; edited by Bart Winer.ent://SD_ILS/0/SD_ILS:285842024-05-11T14:02:08Z2024-05-11T14:02:08Zby Faulkner, Joseph<br/>Call Number ARC 641.5944 ART<br/>Format: Books<br/>