Search Results for chefs - Narrowed by: Cooking, English.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bEnglish.$002509Cooking$00252C$002bEnglish.$0026ps$003d300$0026st$003dPD?dt=list2024-05-12T12:03:30ZSea and Shore : Recipes and Stories from a Kitchen in Cornwall (Host Chef of 2021 G7 Summit).ent://SD_ILS/0/SD_ILS:3056362024-05-12T12:03:30Z2024-05-12T12:03:30Zby Scott, Emily.<br/>Call Number 641.5942<br/>Publication Date 2021<br/>Summary An ode to Cornwall, to its magic and to the food.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6523087">Click here to view book</a><br/>Shannon Bennett's London : a personal guide to the city's best / with Scott Murray.ent://SD_ILS/0/SD_ILS:2120302024-05-12T12:03:30Z2024-05-12T12:03:30Zby Bennett, Shannon, author.<br/>Call Number 647.95421 BEN<br/>Publication Date 2016<br/>Summary From Michelin starred restaurants to local bistros and from luxury hotels to rooms with a view, this unique guide journeys through the unsurpassed culinary experiences in the great city of London. Seen through the eyes of Shannon Bennett - one of Australia's most highly acclaimed chefs and restaurateurs - and travel writer Scott Murray, Shannon Bennett's London is a fascinating guidebook that delves into the diversity that London and its outer regions has to offer from an internationally recognised voice in the culinary world. Across the book's 12 chapters, they explore boutique hotels, fine dining restaurants and hip and trendy eateries - always comparing and contrasting their thoughts on the experiences. From Ducasse to Masgouf House, Lebanese restaurants to iconic pub food, the chapters also include peppered notes of interest from the authors such as the best coffee in town, great English cookbooks, iconic London films and the best London treats to be had. Fully illustrated and complete with a collection of recipes from Shannon himself, which are inspired by their incredible dining experiences, this highly personalised handbook offers a new perspective on one of the world's most popular destinations.<br/>Format: Books<br/>River cottage. Three go mad [videorecording].ent://SD_ILS/0/SD_ILS:1233212024-05-12T12:03:30Z2024-05-12T12:03:30Zby Fearnley-Whittingstall, Hugh.<br/>Call Number DVD 641.5941 RIV<br/>Publication Date 2013<br/>Summary Hugh will once again be opening the doors of River Cottage, this time to welcome some familiar faces who are famous for everything but their cooking skills. Can two days of classes whip them into shape as serious chefs? In the first episode actors Philip Glenister, Keeley Hawes and Felicity Kendal join Hugh at River Cottage HQ for two days of good cooking and fun on the farm. In the second episode Hugh is joined by three comedians, Robert Webb, Lee Mack and Ruby Wax. Robert, Lee and Ruby might be funny people, but sadly their cooking skills are equally laughable. It?s Christmas at River Cottage and Hugh is throwing open his doors to celebrity scrooges Kathy Burke, Stephen Mangan and Mark Heap. But nothing's going to dampen Hugh's irrepressible love for food and the festive season.<br/>Format: Video disc<br/>Practical Cookery [electronic resource].ent://SD_ILS/0/SD_ILS:2555572024-05-12T12:03:30Z2024-05-12T12:03:30Zby Campbell, John.<br/>Call Number 641.5<br/>Publication Date 2012<br/>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.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=680937">Click here to view</a><br/>Big Chef takes on Little Chef [digital videorecording].ent://SD_ILS/0/SD_ILS:300222024-05-12T12:03:30Z2024-05-12T12:03:30ZCall Number DVD 641.5 BIG<br/>Publication Date 2010<br/>Summary "This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".<br/>Format: Other<br/>Great British chefs / Kit Chapman ; photography Martin Brigdale.ent://SD_ILS/0/SD_ILS:1248652024-05-12T12:03:30Z2024-05-12T12:03:30Zby Chapman, Kit<br/>Call Number ARC 641.5942 CHA<br/>Publication Date 1989<br/>Format: Books<br/>Uhlemann's chef's companion / compiled by Karl Uhlemann ... ...ent://SD_ILS/0/SD_ILS:2128782024-05-12T12:03:30Z2024-05-12T12:03:30ZCall Number ARC STA 641.5 UHL<br/>Publication Date 1953<br/>Format: Books<br/>A kitchen goes to war : a ration-time cookery book with 150 recipes / contributed by famous people ; illustrated by Walter Holz.ent://SD_ILS/0/SD_ILS:2728972024-05-12T12:03:30Z2024-05-12T12:03:30ZCall Number XX(272897.1)<br/>Publication Date 1940<br/>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.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;3212813">Click here to view video</a><br/>