Search Results for chefs

Great chefs brochures/ William Angliss Institute.

2024-04-28T12:01:05Z

by William Angliss Institute.
Call Number WAIARC 378.945 GRE
Publication Date 2024 2023 2022 2021 2020
Format: Other

Lucky peach.

2024-04-28T12:01:05Z

by Chang, Dave.
Call Number PER 641.5 LUC ISS 2 FALL/WINTER 2011
Publication Date 2024 2023 2022 2021 2020
Summary "Each issue will explore a single topic through a mélange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general"--From publisher's website.
Format: Other Other

Chef Zimmerman Articles

2024-04-28T12:01:05Z

Call Number WAIARC 926 CHE
Publication Date 2024 2023 2022 2021 2020
Format: Books

The Square : the cookbook / Philip Howard.

2024-04-28T12:01:05Z

by Howard, Philip (Chef), author
Call Number 641.50942 HOW
Publication Date 2024 2023 2022 2021 2020
Format: Books

Goodfood magazine.

2024-04-28T12:01:05Z

Call Number PER 641.05 GOO
Publication Date 2024 2023 2022 2021 2020
Format: Other

The Mediterranean Prescription : Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life.

2024-04-28T12:01:05Z

by Acquista, Angelo.
Call Number 929.605
Publication Date 2024
Format: Electronic Resources
Click here to view book

Restaurant Gordon Ramsay : a story of excellence / by Gordon Ramsay ; recipes with Matt Abé ; photography by John Carey.

2024-04-28T12:01:05Z

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

This Is Not a Cookbook : A Chef's Creative Process from Imagination to Creation.

2024-04-28T12:01:05Z

by McGarry, Flynn.
Call Number 641.5092
Publication Date 2023
Format: Electronic Resources
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Contemporary Advances in Food Tourism Management and Marketing.

2024-04-28T12:01:05Z

by Fusté-Forné, Francesc.
Call Number 641.013
Publication Date 2023
Summary This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.
Format: Electronic Resources
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Supernormal : Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong.

2024-04-28T12:01:05Z

by McConnell, Andrew.
Call Number 641.595
Publication Date 2023
Summary A refreshed edition of a landmark cookbook from a top Australian chef's hit Asian-inspired restaurant.
Format: Electronic Resources
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Cooking with My Dad, the Chef : 70+ Kid-Tested, Kid-approved (and Gluten-free!) Recipes for YOUNG CHEFS!

2024-04-28T12:01:05Z

by Oringer, Verveine.
Call Number 641.5
Publication Date 2023
Format: Electronic Resources
Click here to view book

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

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
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Quick and Easy Panini Press Cookbook : Simple Recipes for Delicious Results with Any Brand of Panini Makers.

2024-04-28T12:01:05Z

by Strahs, Kathy.
Call Number 641.76
Publication Date 2023
Summary Quick and Easy Panini Press Cookbook is the perfect starter guide for new panini press owners and will quickly become a cookbook shelf go-to for seasoned panini press home kitchen chefs.
Format: Electronic Resources
Click here to view book

The Buddhist Chef's Homestyle Cooking : Simple, Satisfying Vegan Recipes for Sharing.

2024-04-28T12:01:05Z

by Cyr, Jean-Philippe.
Call Number 641.56362
Publication Date 2023
Format: Electronic Resources
Click here to view book

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

2024-04-28T12:01:05Z

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

Ramen forever : recipes for ramen success / Tim Anderson.

2024-04-28T12:01:05Z

by Anderson, Tim, (Chef), author.
Call Number 641.822 AND
Publication Date 2023
Summary In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections - Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings - to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.
Format: Books

Rumi : food of Middle Eastern appearance / Joseph Abboud.

2024-04-28T12:01:05Z

by Abboud, Joseph, (Chef) (Chef), author.
Call Number 641.5956 ABB
Publication Date 2023
Summary "Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet. This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate. Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. But deliciousness doesn't have to be difficult, and his world of spices, sauces and flavours is now presented in these pages for all to enjoy. For their new custodians, it's just the beginning."--Back cover.
Format: Books

Magnificent Meals in a Bowl Cookbook : Healthy, Fast, Easy Recipes with Vegan-and-Keto-Friendly Choices.

2024-04-28T12:01:05Z

by Garcia, Gabrielle.
Call Number XX(308542.1)
Publication Date 2023
Format: Electronic Resources
Click here to view book

The Metamorphosis of Greek Cuisine : An Ethnography of Deli Foods, Restaurant Smells and Foodways of Crisis.

2024-04-28T12:01:05Z

by Papacharalampous, Nafsika.
Call Number 394.120949512
Publication Date 2023
Format: Electronic Resources
Click here to view book

The Video Game Chef : 76 Iconic Foods from Pac-Man to Elden Ring.

2024-04-28T12:01:05Z

by Reeder, Cassandra.
Call Number 641.5
Publication Date 2023
Summary The Video Game Chef brings the best video games from the '80s to present day to your plate with over 70 deliciously inspired recipes.
Format: Electronic Resources
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Convictions of a Chef : Cooking for the Counterculture and the One Percent.

2024-04-28T12:01:05Z

by Marcus-Rotman, Evan.
Call Number 641.5
Publication Date 2023
Format: Electronic Resources
Click here to view book

Midwestern Food : A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes.

2024-04-28T12:01:05Z

by Fehribach, Paul.
Call Number 641.5977
Publication Date 2023
Format: Electronic Resources
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The Cook's Book : Recipes for Keeps and Essential Techniques to Master Everyday Cooking.

2024-04-28T12:01:05Z

by McKoy, Bri.
Call Number XX(309415.1)
Publication Date 2023
Summary This foolproof, upbeat kitchen companion helps hesitant home cooks go beyond simple recipe reading, giving them the skills they need to master the art of confident cooking.
Format: Electronic Resources
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Real Thai Cooking : Recipes and Stories from a Thai Food Expert.

2024-04-28T12:01:05Z

by Nualkhair,Chawadee.
Call Number XX(308461.1)
Publication Date 2023
Format: Electronic Resources
Click here to view book

The Dinner Party : A Chef's Guide to Home Entertaining.

2024-04-28T12:01:05Z

by Benn, Martin.
Call Number 641.54
Publication Date 2023
Summary One of Australia's best chefs, Martin Benn (Sepia, Society), offers inspiring menus for nine themed dinner parties full of glamour and fun.
Format: Electronic Resources
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Bao Family : Recipes from the Eight Culinary Regions of China.

2024-04-28T12:01:05Z

by Chung, Celine.
Call Number XX(308569.1)
Publication Date 2023
Format: Electronic Resources
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Gourmet trails Europe / edited by Clifton Wilkinson.

2024-04-28T12:01:05Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Sweets and Bitters : Tales from a Chef's Life.

2024-04-28T12:01:05Z

by Arora, Satish.
Call Number 617.51
Publication Date 2023
Format: Electronic Resources
Click here to view book

Kin Thai : Modern Thai Recipes to Cook at Home.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
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The Complete Cookbook for Teen Chefs : 70+ Teen-Tested and Teen-Approved Recipes to Cook, Eat and Share.

2024-04-28T12:01:05Z

by America's Test Kitchen Kids, America's Test.
Call Number 641.5
Publication Date 2022
Format: Electronic Resources
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Call Me Chef, Dammit! : A Veteran's Journey from the Rural South to the White House.

2024-04-28T12:01:05Z

by Rush, Andre.
Call Number 641.5092
Publication Date 2022
Summary An inspiring, all-American story from the former White House head chef, who made his way from a farm in rural Mississippi to West Point and a twenty-four-year military career, to holding one of the most prestigious culinary positions in the United States.
Format: Electronic Resources
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My Ackee Tree : A Chef's Memoir of Finding Home in the Kitchen.

2024-04-28T12:01:05Z

by Barr, Suzanne.
Call Number 641.5092
Publication Date 2022
Format: Electronic Resources
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Recipe.

2024-04-28T12:01:05Z

by Bloom, Lynn Z.
Call Number 641.5
Publication Date 2022
Format: Electronic Resources
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Professional baking / Wayne Gisslen.

2024-04-28T12:01:05Z

by Gisslen, Wayne, 1946-, author.
Call Number 641.815 GIS
Publication Date 2022
Summary "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format: Books

Prejudice and Discrimination in Hotels, Restaurants and Bars / edited by Conrad Lashley.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
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Crisis Management, Destination Recovery and Sustainability : Tourism at a Crossroads.

2024-04-28T12:01:05Z

by Kennell, James.
Call Number 910.68
Publication Date 2022
Format: Electronic Resources
Click here to view book

The Anime Chef Cookbook : 75 Iconic Dishes from Your Favorite Anime.

2024-04-28T12:01:05Z

by Estero, Nadine.
Call Number 641.5952
Publication Date 2022
Summary The Anime Chef Cookbook features fan-favorite anime dishes with 50 iconic and simple recipes that you can replicate right at home.
Format: Electronic Resources
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OTK : extra good things / Noor Murad & Yotam Ottolenghi ; photography by Elena Heatherwick.

2024-04-28T12:01:05Z

by Murad, Noor, author.
Call Number 641.5 MUR
Publication Date 2022
Summary "\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".
Format: Books

Managing People in Commercial Kitchens : A Contemporary Approach.

2024-04-28T12:01:05Z

by Giousmpasoglou, Charalampos.
Call Number 647.95068
Publication Date 2022
Format: Electronic Resources
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Summary of Erin French's Finding Freedom.

2024-04-28T12:01:05Z

by Media, IRB.
Call Number 641.50919999999996
Publication Date 2022
Format: Electronic Resources
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The Pastry Chef Handbook : La Patisserie de Reference.

2024-04-28T12:01:05Z

by Zeiher, Pierre Paul.
Call Number 641.865
Publication Date 2022
Format: Electronic Resources
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The Whole Duck : Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks.

2024-04-28T12:01:05Z

by Reichardt, Jennifer.
Call Number 641.66597
Publication Date 2022
Format: Electronic Resources
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Summary of Laurie Woolever's Bourdain.

2024-04-28T12:01:05Z

by Media, IRB.
Call Number 641.50920972999995
Publication Date 2022
Format: Electronic Resources
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Savor : A Chef's Hunger for More.

2024-04-28T12:01:05Z

by Ali, Fatima.
Call Number 641.50922
Publication Date 2022
Format: Electronic Resources
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The Unofficial Witcher Cookbook : Daringly Delicious Recipes for Fans of the Fantasy Classic.

2024-04-28T12:01:05Z

by Guillory, Trey.
Call Number 641.5
Publication Date 2022
Format: Electronic Resources
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Little Critics : What Canadian Chefs Cook for Kids (and Kids Will Actually Eat).

2024-04-28T12:01:05Z

by Fox, Joanna.
Call Number 641.5
Publication Date 2022
Format: Electronic Resources
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Celebrity chefs, food media and the politics of eating / Joanne Hollows.

2024-04-28T12:01:05Z

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"--
Format: Electronic Resources
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Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

2024-04-28T12:01:05Z

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

Seriously Good Chili Cookbook : 177 of the Best Recipes in the World.

2024-04-28T12:01:05Z

by Baumgartner, Brian.
Call Number 641.66
Publication Date 2022
Summary Much like Brian Baumgartner's role as Kevin Malone in The Office, Brian is a true chili master who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook contains new ways to spice up chili for all occasions, all year long. Written in the humorous and friendly tone Brian Baumgartner is known and loved for, this engaging cookbook opens with an introduction from Brian about how an infamous 60-second scene from the show transformed him into a chili icon, his passion for chili, and a fascinating account of the history of his all-time favorite comfort food. Each section that follows showcases specific styles of chili - from Texas chili and Cincinnati chili to turkey chili, chili verde, vegetarian, and other regional and international variations. Every mouth-watering recipe has been contributed by renowned chefs, world championship chili cook-off winners, restaurant owners, TV celebrities, social media influencers, Brian himself, and his dedicated fan base. Also included is a foreword by fellow The Office co-star, Oscar Nunez, and a bonus recipe of the official "Kevin's Famous Chili" from The Office! So strap on your apron, grab a spoon, and dig in with Brian Baumgartner as your ultimate chili guide!.
Format: Electronic Resources
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Jacques Pépin Art of the Chicken : A Master Chef's Paintings, Stories, and Recipes of the Humble Bird.

2024-04-28T12:01:05Z

by Pépin, Jacques.
Call Number 641.665
Publication Date 2022
Format: Electronic Resources
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Mushrooms : Over 70 Recipes That Celebrate Our Favourite Fungi.

2024-04-28T12:01:05Z

by Nordin, Martin.
Call Number 641.658
Publication Date 2022
Summary Over 70 recipes, which celebrate the versality of mushrooms.
Format: Electronic Resources
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Low-Sodium Cooking Made Easy : Eat Well and Maintain Health Naturally with Less Salt.

2024-04-28T12:01:05Z

by Logue, Dick.
Call Number 641.5632
Publication Date 2022
Summary Need to reduce your sodium intake but don't know where to start? With Low-Sodium Cooking Made Easy, create simple and great-tasting, low-sodium meals in a jiffy while still enjoying all the foods and flavors you love.
Format: Electronic Resources
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The French Chef Cookbook.

2024-04-28T12:01:05Z

by Child, Julia.
Call Number 641.5944
Publication Date 2022
Format: Electronic Resources
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Summary of David Chang & Gabe Ulla's Eat a Peach.

2024-04-28T12:01:05Z

by Media, IRB.
Call Number 641.50922000000003
Publication Date 2022
Format: Electronic Resources
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Magical Mumbai Flavours : A Passionate Food Love Story.

2024-04-28T12:01:05Z

by Dalvi, Chef Seema.
Call Number XX(308469.1)
Publication Date 2022
Format: Electronic Resources
Click here to view book

Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans].

2024-04-28T12:01:05Z

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

A Philosophy of Recipes : Making, Experiencing, and Valuing.

2024-04-28T12:01:05Z

by Borghini, Andrea.
Call Number 641.501
Publication Date 2022
Format: Electronic Resources
Click here to view book

Pizza Czar : Recipes and Know-How from a World-Traveling Pizza Chef.

2024-04-28T12:01:05Z

by Falco, Anthony.
Call Number 641.8248
Publication Date 2021
Format: Electronic Resources
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The Kitchen Without Borders : Recipes and Stories from Refugee and Immigrant Chefs.

2024-04-28T12:01:05Z

by Eat Offbeat Chefs, The.
Call Number 641.59
Publication Date 2021
Summary A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries are shared by chefs who arrived in the US as refugees and immigrants and found work at the Eat Offbeat catering kitchen.
Format: Electronic Resources
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The Cycling Chef.

2024-04-28T12:01:05Z

by Murchison, Alan.
Call Number 641.5
Publication Date 2021
Format: Electronic Resources
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At Home in the Kitchen : Simple Recipes from a Chef's Night off [a Cookbook].

2024-04-28T12:01:05Z

by Kinch, David.
Call Number 641.5
Publication Date 2021
Format: Electronic Resources
Click here to view book

It's Always Freezer Season : How to Freeze Like a Chef with 100 Make-Ahead Recipes [a Cookbook].

2024-04-28T12:01:05Z

by Christensen, Ashley.
Call Number 641.555
Publication Date 2021
Format: Electronic Resources
Click here to view book

The Zero-Waste Chef : Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet.

2024-04-28T12:01:05Z

by Bonneau, Anne Marie.
Call Number 641.5636
Publication Date 2021
Format: Electronic Resources
Click here to view book

Stage: The Culinary Internship.

2024-04-28T12:01:05Z

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
A Kanopy streaming video Cover Image

Once upon a Chef : 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes: a Cookbook.

2024-04-28T12:01:05Z

by Segal, Jennifer.
Call Number 641.5
Publication Date 2021
Format: Electronic Resources
Click here to view book

The Complete Cookbook for Young Scientists : Good Science Makes Great Food: 70+ Recipes, Experiments, and Activities.

2024-04-28T12:01:05Z

by America's Test Kitchen Kids, America's Test.
Call Number 641.5123
Publication Date 2021
Format: Electronic Resources
Click here to view book

Women's Food Matters : Stirring the Pot.

2024-04-28T12:01:05Z

by Swinbank, Vicki A.
Call Number 641.30082
Publication Date 2021
Format: Electronic Resources
Click here to view book

Bugs.

2024-04-28T12:01:05Z

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
A Kanopy streaming video Cover Image

Veganism : politics, practice and theory / Eva Haifa Giraud.

2024-04-28T12:01:05Z

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

Last Shot.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view book

Food Fun an Activity Book for Young Chefs : Baking Edition: 60+ Recipes, Experiments, and Games.

2024-04-28T12:01:05Z

by America's Test Kitchen Kids, America's Test.
Call Number 641.815
Publication Date 2021
Format: Electronic Resources
Click here to view book

The Buddhist Chef's Vegan Comfort Cooking : Easy, Feel-Good Recipes for Every Day.

2024-04-28T12:01:05Z

by Cyr, Jean-Philippe.
Call Number 641.56362
Publication Date 2021
Format: Electronic Resources
Click here to view book

The Joy of Eating.

2024-04-28T12:01:05Z

by Glenn, Jane K., author.
Call Number 641.300973 GLE
Publication Date 2021
Format: Electronic Resources
Click to View

Australia : the cookbook / Ross Dobson ; [photography by Alan Benson].

2024-04-28T12:01:05Z

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

Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

2024-04-28T12:01:05Z

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
Click here to view

The Chef's Garden : A Modern Guide to Common and Unusual Vegetables--With Recipes.

2024-04-28T12:01:05Z

by JONES, Farmer Lee.
Call Number 641.65
Publication Date 2021
Format: Electronic Resources
Click here to view book

The Medicinal Chef : Eat Your Way to Better Health.

2024-04-28T12:01:05Z

by Pinnock, Dale.
Call Number 641.563
Publication Date 2021
Format: Electronic Resources
Click here to view book

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.

2024-04-28T12:01:05Z

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
Click here to view book

Appetite for Power : Eating, Drinking and Dealmaking in NYC: a Billions Guide.

2024-04-28T12:01:05Z

by Leventoglu, Bahar.
Call Number 647.957471
Publication Date 2021
Format: Electronic Resources
Click here to view book

Taste Makers.

2024-04-28T12:01:05Z

by Sen, Mayukh.
Call Number 641.50922
Publication Date 2021
Summary America's modern culinary history told through the lives of seven pathbreaking chefs and food writers.
Format: Electronic Resources
Click here to view book

Peace, Love, and Pasta : Simple and Elegant Recipes from a Chef's Home Kitchen.

2024-04-28T12:01:05Z

by Conant, Scott.
Call Number 641.59457
Publication Date 2021
Format: Electronic Resources
Click here to view book

Last shot : a coming-of-age memoir of addiction, ambition and redemption / Jock Zonfrillo ; foreword by Jimmy Barnes.

2024-04-28T12:01:05Z

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

Sea and Shore : Recipes and Stories from a Kitchen in Cornwall (Host Chef of 2021 G7 Summit).

2024-04-28T12:01:05Z

by Scott, Emily.
Call Number 641.5942
Publication Date 2021
Summary An ode to Cornwall, to its magic and to the food.
Format: Electronic Resources
Click here to view book

A Chef's Book of Favorite Culinary Quotations : An Inspired Collection for Those Who Love to Cook and Those Who Love to Eat.

2024-04-28T12:01:05Z

by Seguret, Susi Gott.
Call Number 641.5
Publication Date 2021
Format: Electronic Resources
Click here to view book

B-side books essays on forgotten favorites edited by John Plotz

2024-04-28T12:01:05Z

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

Eating with my mouth open / Sam van Zweden.

2024-04-28T12:01:05Z

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

Chefs' Fridges : More Than 35 World-Renowned Cooks Reveal What They Eat at Home.

2024-04-28T12:01:05Z

by Solomon, Carrie.
Call Number 641.50922
Publication Date 2020
Format: Electronic Resources
Click here to view book

The Hunter Chef Cookbook : Hunt, Fish, and Forage in over 100 Recipes.

2024-04-28T12:01:05Z

by Hunter, Michael.
Call Number 641.69
Publication Date 2020
Format: Electronic Resources
Click here to view book

The Complete DIY Cookbook for Young Chefs : 100+ Simple Recipes for Making Absolutely Everything from Scratch.

2024-04-28T12:01:05Z

by America's Test Kitchen Kids, America's Test.
Call Number 641.5123
Publication Date 2020
Format: Electronic Resources
Click here to view book

Baking at the 20th Century Cafe : Iconic European Desserts from Linzer Torte to Honey Cake.

2024-04-28T12:01:05Z

by Polzine, Michelle.
Call Number 641.865
Publication Date 2020
Summary One of San Francisco's most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europe--tortes, Kipferl, linzer cookies, strudel, babka, and more--in her debut cookbook.
Format: Electronic Resources
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Vegetables : Delicious recipes for roots, bulbs, shoots & stems.

2024-04-28T12:01:05Z

by Follas, Mat.
Call Number 641.65
Publication Date 2020
Format: Electronic Resources
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Food and women in Italian literature, culture, and society : Eve's sinful bite / edited by Claudia Bernardi, Francesca Calamita, Daniele De Feo.

2024-04-28T12:01:05Z

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
Abstract with links to full text

Rebel Chef : In Search of What Matters.

2024-04-28T12:01:05Z

by Crenn, Dominique.
Call Number 641.5092
Publication Date 2020
Format: Electronic Resources
Click here to view book

The literature of food : an introduction from 1830 to present / Nicola Humble.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view

The Geeky Chef Cookbook : Real-Life Recipes for Your Favorite Fantasy Foods.

2024-04-28T12:01:05Z

by Reeder, Cassandra.
Call Number 641.5
Publication Date 2020
Format: Electronic Resources
Click here to view book

Vegan JapanEasy : classic & modern vegan Japanese recipes to cook at home / Tim Anderson.

2024-04-28T12:01:05Z

by Anderson, Tim, (Chef), author.
Call Number 641.56362 AND
Publication Date 2020
Summary Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.
Format: Books

County Heirlooms : Recipes and Reflections from Prince Edward County.

2024-04-28T12:01:05Z

by Wollenberg, Natalie.
Call Number 641.5
Publication Date 2020
Summary Equal parts memoir, cookbook, and love letter, County Heirlooms collects stories and recipes from chefs, farmers, and other food producers who are making their mark in Prince Edward County. Each contributor offers a glimpse into what fuels their love for food, and what keeps them doing what they do--from cultivating honeybees and growing heirloom tomatoes to cooking for two or for crowds. Featuring 42 interviews, recipes, and photos, County Heirlooms is a celebration of food in all its forms.Royalties from sales of the book will support Food to Share, a PEC-based initiative working to address food insecurity.
Format: Electronic Resources
Click here to view book

Brunch the Sunday Way : Over 70 Delicious Recipes from London's Legendary Sunday Cafe.

2024-04-28T12:01:05Z

by Turner, Alan.
Call Number 641.52
Publication Date 2020
Summary The pioneering chefs behind London's hugely popular Sunday Café share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch.
Format: Electronic Resources
Click here to view book

Innovations in Food Technology : Current Perspectives and Future Goals.

2024-04-28T12:01:05Z

by Mishra, Pragya.
Call Number 664.00684
Publication Date 2020
Format: Electronic Resources
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In Praise of Veg : A Modern Kitchen Companion.

2024-04-28T12:01:05Z

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?
Format: Electronic Resources
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The World Eats Here : Amazing Food and the Inspiring People Who Make It at New York's Queens Night Market.

2024-04-28T12:01:05Z

by Wang, John.
Call Number 641.59
Publication Date 2020
Summary A collection of 88 of the most exciting, accessible, and affordable recipes from the first- and second-generation immigrant vendor chefs who call New York's Queens Night Market home--and their remarkable stories.
Format: Electronic Resources
Click here to view book

Gastronomy and Food Science.

2024-04-28T12:01:05Z

by Galanakis, Charis M., author.
Call Number 664
Publication Date 2020
Format: Electronic Resources
Click here to view book

Wilderness Chef : The Ultimate Guide to Cooking Outdoors.

2024-04-28T12:01:05Z

by Mears, Ray.
Call Number 641.578
Publication Date 2020
Format: Electronic Resources
Click here to view book

Africola : Slow Food Fast Words Cult Chef.

2024-04-28T12:01:05Z

by Welgemoed, Duncan.
Call Number 641.5968
Publication Date 2020
Summary Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars.
Format: Electronic Resources
Click here to view book

Chef's Guide to Plant-Based Diet [electronic resource] a QuickStudy Digital Reference Guide. Weinstein, Jay.

2024-04-28T12:01:05Z

by Weinstein, Jay, 1965-
Call Number 641.5636 23
Publication Date 2020
Format: Electronic Resources
Click here to view

The French Chef Handbook : La Cuisine de Reference.

2024-04-28T12:01:05Z

by Maincent-Morel, Michel.
Call Number 641.5944
Publication Date 2020
Format: Electronic Resources
Click here to view book

Chefs.

2024-04-28T12:01:05Z

by Murray, Julie.
Call Number 641.5023
Publication Date 2020
Format: Electronic Resources
Click here to view book

Flavors under the Big Sky : Recipes and Stories from Yellowstone Public Radio & Beyond.

2024-04-28T12:01:05Z

by Fong, Stella.
Call Number 641.59785999999997
Publication Date 2020
Format: Electronic Resources
Click here to view book

Heritage Tourism Beyond Borders and Civilizations : Proceedings of the Tourism Outlook Conference 2018.

2024-04-28T12:01:05Z

by Coşkun, İnci Oya.
Call Number 338.47910000000002
Publication Date 2020
Format: Electronic Resources
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Scoff : A History of Food and Class in Britain.

2024-04-28T12:01:05Z

by Vogler, Pen.
Call Number 641.0941
Publication Date 2020
Format: Electronic Resources
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Food Network Magazine the Big, Fun Kids Cookbook : 150+ Recipes for Young Chefs.

2024-04-28T12:01:05Z

by Carpenter, Maile.
Call Number XX(309398.1)
Publication Date 2020
Format: Electronic Resources
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Kitchen Explorers! : 60+ Recipes, Experiments, and Games for Young Chefs.

2024-04-28T12:01:05Z

by America's Test Kitchen Kids, America's Test.
Call Number XX(309400.1)
Publication Date 2020
Format: Electronic Resources
Click here to view book

Canadian Culinary Imaginations.

2024-04-28T12:01:05Z

by Boyd, Shelley.
Call Number 641.300971
Publication Date 2020
Summary An exploration of food-focused art, literature, and culture and how they generate and disrupt discourses around Canadian nationhood and politics.
Format: Electronic Resources
Click here to view book

The Ultimate SPAM Cookbook : 100+ Quick and Delicious Recipes from Traditional to Gourmet.

2024-04-28T12:01:05Z

by Kitchen, The Hormel.
Call Number 641.66399999999999
Publication Date 2020
Summary The Ultimate SPAM® Cookbook is here, featuring over 100 elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient. From gyros and Hawaiian pizza to BBQ sliders, enchilada breakfast casseroles, pho, and so much more, each recipe is easy, quick, and delicious. Including official Hormel recipes and those contributed by Chopped champion Georgeann Leaming, Food Network guests Beth Esposito and Christian Gill, award-winning TV show host Martin Yan of Yan Can Cook, head chefs, restaurant owners, and other renowned industry leaders, this cookbook presents the little blue can in a whole new light!.
Format: Electronic Resources
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Napoleon and de Gaulle heroes and history Patrice Gueniffey ; translated by Steven Rendall

2024-04-28T12:01:05Z

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
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2413308

Cooking up a Mystery.

2024-04-28T12:01:05Z

by Pallotta, Gail.
Call Number 813.6
Publication Date 2020
Format: Electronic Resources
Click here to view book

The Two Good cook book : recipes, stories, community / photography by Petrina Tinslay ; styling by David Morgan ; artwork by Zoe Young.

2024-04-28T12:01:05Z

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

Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

2024-04-28T12:01:05Z

by Muhlke, Christine, author.
Call Number 641.59 MUH
Publication Date 2019
Summary Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
Format: Books

Women on food / Charlotte Druckman + 115 writers, chefs, critics, television stars, and eaters.

2024-04-28T12:01:05Z

by Druckman, Charlotte, author.
Call Number 641.3 DRU
Publication Date 2019
Summary Women on Food unites the radical, diverging female voices of the food industry in this urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and ephemera.
Format: Books

The best American food writing 2019 / edited and with an introduction by Samin Nosrat ; Silvia Killingsworth, series editor.

2024-04-28T12:01:05Z

by Nosrat, Samin, editor.
Call Number 641.3 BES
Publication Date 2019
Summary "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format: Books

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.

2024-04-28T12:01:05Z

by Grathwol, Kathleen.
Call Number 641.66 23
Publication Date 2019
Format: Electronic Resources
Click here to view

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.

2024-04-28T12:01:05Z

by Weinstein, Jay.
Call Number 641.814 23
Publication Date 2019
Format: Electronic Resources
Click here to view

Seeding a movement for health and culture / by Anna Sigrithur (Podcast host/interviewer), Sean Sherman and Elizabeth Hoover (Interviewee) and Oxford Food Symposium.

2024-04-28T12:01:05Z

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
Click here to listen

Son of a Southern Chef : Cook with Soul.

2024-04-28T12:01:05Z

by Lynch, Lazarus.
Call Number 641.5975
Publication Date 2019
Format: Electronic Resources
Click here to view book

Tulum : modern Turkish cuisine / by Coskyn Uysal ; photography: Tim Grey.

2024-04-28T12:01:05Z

by Uysal, Coskyn, author.
Call Number 641.59561 UYS
Publication Date 2019
Summary Tulum, a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum's delicious modern Turkish cuisine. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions. Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun's Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
Format: Books

Silo : The Zero Waste Blueprint / Douglas McMaster.

2024-04-28T12:01:05Z

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..
Format: Electronic Resources
Click here to view book

Hungry : Eating, Road-Tripping, and Risking it All with Rene Redzepi, the Greatest Chef in the World.

2024-04-28T12:01:05Z

by Gordinier, Jeff.
Call Number 641.092
Publication Date 2019
Summary A mouth-watering memoir of four years with Noma's chef-proprietor René Redzepi in search of the world's most thrilling food.
Format: Electronic Resources
Click here to view book

Salt & Straw Ice Cream Cookbook / Tyler Malek and J. J. Goode.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view book

Food on the move : dining on the legendary railway journeys of the world / edited by Sharon Hudgins.

2024-04-28T12:01:05Z

by Hudgins, Sharon, editor.
Call Number 647.9631 FOO
Publication Date 2019 2018
Summary "All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.
Format: Books

Restaurant Nathan Outlaw / photography by David Loftus.

2024-04-28T12:01:05Z

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
Click here to view book

Street food Vietnam : noodles, salads, pho, spring rolls, banh mi & more / Jerry Mai ; photography by Chris Middleton.

2024-04-28T12:01:05Z

by Mai, Jerry, author.
Call Number 641.59597 MAI
Publication Date 2019
Summary Vietnamese street food is -- inarguably -- one of the world's most dynamic cuisines. This book brings the flavor and spirit of those bustling streets to your home. Author Jerry Mai is a master of street food. She owns a number of restaurants specializing in nuanced flavors of Vietnamese street pho. Throughout this book, Jerry presents street food from the length of the country. There's bahn mi, rice paper rolls, Vietnamese-style omelets, lemongrass and fresh herb infused stir-fries, fresh noodle salads and so much more. Learn the subtle finesse that distinguishes a Hanoi style pho from its southern relative. If these dishes can be made on a cart, in the swarming streets of Da Nang, you can be confident in recreating them at home. With stunning photography of all 70 recipes, accompanied by gonzo imagery of the country itself, this is the perfect book for the armchair traveler or for those wishing to commemorate their trip. This book is the first instalment of the Street Food series, with Turkey and Mexico next on the chopping block. As any visitor will tell you, traveling through Vietnam is a culinary awakening. From Hanoi -- the country's capital, in the north -- down to Ho Chi Minh, it's easy to find where the locals eat... Because it's right in middle of the street. Where the West might view street carts as specially reserved for the chronically intoxicated or intestinally masochistic, curbside vendors in Vietnam are the country's greatest chefs. Street Food: Vietnam is a glimpse into these compact kitchens-on-wheels, without any of the humidity.
Format: Books

Bruce Moffett Cooks : A New England Chef in a New South Kitchen.

2024-04-28T12:01:05Z

by Moffett, Bruce.
Call Number 641.5973
Publication Date 2019
Format: Electronic Resources
Click here to view book

Sushi master : an expert guide to sourcing, making, and enjoying sushi at home / Nick Sakagami.

2024-04-28T12:01:05Z

by Sakagami, Nick, author.
Call Number 641.5952 SAK
Publication Date 2019
Summary Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of: Maki ; Sashimi ; Nigiri ; Onigiri (rice balls). Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
Format: Books

The Jewish cookbook / Leah Koenig ; foreword by Julia Turshen.

2024-04-28T12:01:05Z

by Koenig, Leah, author.
Call Number 641.5676 KOE
Publication Date 2019
Summary The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table. --from Amazon.
Format: Books

Good food guide 2020 / edited by Myffy Rigby.

2024-04-28T12:01:05Z

by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2019
Summary The most prestigious food guide in Australia, now brought to you by Simon & Schuster Australia. The 2020 edition of this acclaimed national guide - the home of the hats - reviews 500 restaurants around Australia and awards the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term `hatted' has become part of the Australian lexicon.
Format: Books

The recipe : the world's finest chefs and the essential classic recipes for anyone who loves to cook / Josh Emett ; photography Kieran E. Scott.

2024-04-28T12:01:05Z

by Emett, Josh, author.
Call Number 641.5 EME
Publication Date 2019
Summary "Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold -- sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements." --
Format: Books

The Turkish cookbook : the culinary traditions & recipes from Turkey / Musa Daǧdeviren.

2024-04-28T12:01:05Z

by Dagdeviren, Musa
Call Number 641.59561 DAG
Publication Date 2019
Summary The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Format: Books

Chefs Eat Breakfast Too : A Pro's Guide to Starting the Day Right.

2024-04-28T12:01:05Z

by Purchese, Darren.
Call Number 641.52
Publication Date 2019
Format: Electronic Resources
Click here to view book

JGV : a life in 12 recipes / Jean-Georges Vongerichten ; with Michael Ruhlman.

2024-04-28T12:01:05Z

by Vongerichten, Jean-Georges, author.
Call Number 641.5092 VON
Publication Date 2019
Summary "One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format: Books

Burger Chef Murders in Indiana, The.

2024-04-28T12:01:05Z

by Young, Julie.
Call Number XX(291658.1)
Publication Date 2019
Format: Electronic Resources
Click here to view book

Hungry : eating, road-tripping, and risking it all with René Redzepi, the world's greatest chef / Jeff Gordinier.

2024-04-28T12:01:05Z

by Gordinier, Jeff, author.
Call Number 926.4 GOR
Publication Date 2019
Summary This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format: Books

Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby.

2024-04-28T12:01:05Z

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
Click here to view

The Whole Okra : A Seed to Stem Celebration.

2024-04-28T12:01:05Z

by Smith, Chris.
Call Number 641.65648
Publication Date 2019
Format: Electronic Resources
Click here to view book

Your Future As a Chef / Rachel Given-Wilson and Susan Meyer.

2024-04-28T12:01:05Z

by Given-Wilson, Rachel, author.
Call Number 641.3 GIV
Publication Date 2019
Format: Electronic Resources
Click here to view book

Only in Tokyo : Two Chefs, 24 Hours, the Ultimate Food City.

2024-04-28T12:01:05Z

by Ryan, Michael.
Call Number 641.5952135
Publication Date 2019
Format: Electronic Resources
Click here to view book

Practical Cookery 14th Edition.

2024-04-28T12:01:05Z

by Foskett, David.
Call Number 641.5
Publication Date 2019
Summary Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Format: Electronic Resources
Click here to view book

Chefs Stories Unmasked : A Collection of Inspirational Stories and Lessons.

2024-04-28T12:01:05Z

by Frances, Juliana.
Call Number 641.5
Publication Date 2019
Format: Electronic Resources
Click here to view book

The Complete Vegan Cookbook : : over 150 whole-foods, plant-based recipes and techniques / by the Natural Gourmet Center ; with Jonathan Cetnarski, Rebecca Miller French, and Alexandra Shytsman ; photographs by Christina Holmes.

2024-04-28T12:01:05Z

by Natural Gourmet Institute (New York, N.Y.)
Call Number 641.5636 NAT
Publication Date 2019
Summary In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format: Books

Venetian Republic : Recipes from the Veneto, Adriatic Croatia and the Greek Islands.

2024-04-28T12:01:05Z

by Zoccali, Nino.
Call Number 641.59453
Publication Date 2019
Summary Part culinary journey, part cookbook, rich and evocative recipes and stories from one of Australia's most awarded chefs and restaurateurs.
Format: Electronic Resources
Click here to view book

The Buddhist Chef : 100 Simple, Feel-Good Vegan Recipes.

2024-04-28T12:01:05Z

by Cyr, Jean-Philippe.
Call Number 641.56362
Publication Date 2019
Format: Electronic Resources
Click here to view book

Searching for Umami.

2024-04-28T12:01:05Z

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
A Kanopy streaming video Cover Image

Culinary Nationalism in Asia.

2024-04-28T12:01:05Z

by King, Michelle T., author.
Call Number 394.12095 KIN
Publication Date 2019
Format: Electronic Resources
Click here to view book

The Healthy Family Cookbook : Delicious, Nutritious Brunches, Lunches, Dinners, Snacks, and More for Everyone You Love.

2024-04-28T12:01:05Z

by Lung, and.
Call Number 641.56299999999999
Publication Date 2019
Format: Electronic Resources
Click here to view book

The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco, Peter Naccarato.

2024-04-28T12:01:05Z

by LeBesco, Kathleen, 1970-, editor.
Call Number 394.12 BLO
Publication Date 2018
Format: Books

Chop Suey and Sushi from Sea to Shining Sea : Chinese and Japanese Restaurants in the United States.

2024-04-28T12:01:05Z

by Arnold, Bruce Makoto.
Call Number 641.5951
Publication Date 2018
Format: Electronic Resources
Click here to view book

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.

2024-04-28T12:01:05Z

by Walker, Alison (Chef)
Call Number XX(297136.1)
Publication Date 2018
Format: Electronic Resources
Click here to view ebook

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.

2024-04-28T12:01:05Z

by Weinstein, Jay, 1965- author.
Call Number 641.657 23
Publication Date 2018
Format: Electronic Resources
Click here to view

Kids' cookbook / editorial and food director, Sophia Young.

2024-04-28T12:01:05Z

by Young, Sophia, editor.
Call Number 641.5123 KID
Publication Date 2018
Summary A healthy relationship with food should start at a young age. With our cookbook of kid friendly recipes we not only give you the skills to prepare nutritious food for your children, but also help you get them in the kitchen with you. With step-by-step recipes this book is packed with simple yet delicious food that encourage children to cook for themselves. We prove that cooking can be easy and fun, while giving them the skills to become little chefs at home.
Format: Books

Eating Local in the Fraser Valley : A Food-Lover's Guide, Featuring over 70 Recipes from Farmers, Producers, and Chefs.

2024-04-28T12:01:05Z

by Quaale, Angie.
Call Number 641.59711
Publication Date 2018
Format: Electronic Resources
Click here to view book

Edible Insects in Sustainable Food Systems.

2024-04-28T12:01:05Z

by Halloran, Afton.
Call Number 641.306
Publication Date 2018
Format: Electronic Resources
Click here to view book

Tokyo New Wave : 31 Chefs Defining Japan's Next Generation, with Recipes [a Cookbook].

2024-04-28T12:01:05Z

by Fazzari, Andrea.
Call Number 641.5952135
Publication Date 2018
Format: Electronic Resources
Click here to view book

Alternative Food Politics : From the Margins to the Mainstream.

2024-04-28T12:01:05Z

by Phillipov, Michelle.
Call Number 306.4
Publication Date 2018
Format: Electronic Resources
Click here to view book

Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-04-28T12:01:05Z

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
Click here to view

Tried, tested and true : treasured recipes and untold stories from Australian community cookbooks / Liz Harfull.

2024-04-28T12:01:05Z

by Harfull, Liz, author.
Call Number 641.5994 HAR
Publication Date 2018
Summary Forget celebrity chefs. The books that truly reflect what most Australians cooked and ate at home for decades were put together by people you have never heard of, all in the name of helping others. Community cookbooks have raised millions of dollars for Australian charities and causes, ranging from cash-strapped local schools and churches to international movements like Variety and the Red Cross. Many of these books were humble publications, hand-printed and stapled together by volunteers. But some, like the iconic PWMU Cookbook from Victoria, the Green and Gold Cookery Book in South Australia, the CWA's Cookery Book and Household Hints from WA and the Bundaberg CWA branch cookery book from Queensland, have outlived fleeting food fads, and are still in print and much-used today. Tried, Tested and True: treasured recipes and untold stories from Australian community cookbooks celebrates this amazing tradition.
Format: Books

Truth, love & clean cutlery : a guide to the truly good restaurants and food experiences of Australia / edited by Jill Dupleix ; contributing editors, Larissa Dubecki, Nigel Hopkins, Lee Tran Lam, Natascha Mirosch, Max Veenhuyzen.

2024-04-28T12:01:05Z

by Dupleix, Jill, editor.
Call Number 647.9594 TRU
Publication Date 2018
Summary Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place plate by plate. Restaurants that care about these things aren't just good they're good.
Format: Books

Good food guide 2019 / edited by Myffy Rigby.

2024-04-28T12:01:05Z

by Rigby, Myffy, editor.
Call Number 647.9594 GOO
Publication Date 2018
Summary Launching nationally on 16 October, the 2019 edition of this acclaimed, highly trusted national guide - the home of the hats - will review 500 restaurants around Australia and award the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. With the addition of The Brisbane Times, The Canberra Times and WA Today, the Good Food Guide is Australia's most trusted restaurant guide, compiled and edited by respected, independent critics. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambiance, the X factor and, of course, the food. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term 'hatted' has become part of the Australian lexicon.
Format: Books

Japan : the cookbook / Nancy Singleton Hachisu.

2024-04-28T12:01:05Z

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

Bake like a French pastry chef : delectable cakes, perfect tarts, flaky croissants, and more / Michel de Rovira and Augustin Paluel-Marmont and the tribe.

2024-04-28T12:01:05Z

by Rovira, Michel de, author.
Call Number 641.865 ROV
Publication Date 2018
Format: Books

Cellar bar / Guy Grossi, Carlo Grossi & Chris Rodriguez ; photography Mark Chew.

2024-04-28T12:01:05Z

by Grossi, Guy, 1965-, author.
Call Number 641.5945 GRO
Publication Date 2018
Summary The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it's long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It's a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city's finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it's also to have you feel fulfilled.' Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.
Format: Books

Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.

2024-04-28T12:01:05Z

by Cordon bleu (School : Paris, France)
Call Number 641.8659 PAS
Publication Date 2018
Summary Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format: Books

The farm community / Emma & Tom Lane ; photography by Alan Benson.

2024-04-28T12:01:05Z

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

Seven deadly sins and one very naughty fruit / Mikey Robins.

2024-04-28T12:01:05Z

by Robins, Mikey, author.
Call Number 641.3009 ROB
Publication Date 2018
Summary A fascinating, funny and downright bizarre history of food by one of Australia's best-loved comedians In this irreverent romp through history via the seven deadly sins, Mikey Robins uncovers the most bizarre food-related facts of all time. From the Ancient Egyptians to the Romans, and from the medieval monarchs to the first celebrity chefs, our ancestors have left their mark ... and show us that wherever there is food there is folly. In Gluttony, Mikey exposes our historic obsession with overconsumption and food waste, and Pride reveals some of the most arrogant dinner hosts in history and how the humble chef has now achieved rock god status. Lust shows us just about every aphrodisiac there has been and the most desired foods in history; and Sloth is about the shocking rise of fast food and the history of preservatives. We hear of the revolution that led to the birth of the modern restaurant; we learn about the accidental invention of the microwave; we see how the pineapple gained sacred status; we learn about the 'Sin Eaters', the world's most famous 'Gluttons' and the most deadly 'Poisoners' of all time.
Format: Books

The Big Sky Bounty Cookbook : Local Ingredients and Rustic Recipes.

2024-04-28T12:01:05Z

by Boulds, Chef Barrie.
Call Number 641.5978
Publication Date 2018
Format: Electronic Resources
Click here to view book

The Larder : From Pantry to Plate - Delicious Recipes for Your Table.

2024-04-28T12:01:05Z

by Gill, Robin.
Call Number 664.028
Publication Date 2018
Format: Electronic Resources
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A very serious cookbook : Contra Wildair / Jeremiah Stone, Fabian von Hauske with Alison Roman ; photographs by Matty Yangwoo Kim.

2024-04-28T12:01:05Z

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

The Bloomsbury handbook of food and popular culture [electronic resource] / edited by Kathleen LeBesco and Peter Naccarato.

2024-04-28T12:01:05Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Format: Electronic Resources
Click here to view

Food, Politics, and Society : Social Theory and the Modern Food System.

2024-04-28T12:01:05Z

by Colas, Alejandro.
Call Number 641.3
Publication Date 2018
Summary Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.
Format: Electronic Resources
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The Geeky Chef Drinks : Unofficial Cocktail Recipes from Game of Thrones, Legend of Zelda, Star Trek, and More.

2024-04-28T12:01:05Z

by Reeder, Cassandra.
Call Number 641.874
Publication Date 2018
Format: Electronic Resources
Click here to view book

Don’t Be a Donkey : Lessons Learned from Chef Gordon Ramsey.

2024-04-28T12:01:05Z

by McArthur, Chadd.
Call Number 641.50919999999996
Publication Date 2018
Summary Enjoy this fresh new take on Gordon Ramsay, and the challenges of a chef who survived Ramsay's kitchen for years.
Format: Electronic Resources
Click here to view book

The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco and Peter Naccarato.

2024-04-28T12:01:05Z

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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A taste of Naples : Neapolitan culture, cuisine, and cooking / Marlena Spieler.

2024-04-28T12:01:05Z

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."
Format: Electronic Resources
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I Can Be a Chef.

2024-04-28T12:01:05Z

by Slenzak, Miller.
Call Number 641.5023
Publication Date 2018
Format: Electronic Resources
Click here to view book

Cooking Great Cuisine with a Chef.

2024-04-28T12:01:05Z

by Stoltman, Joan.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
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The Wellness Lifestyle : A Chef's Recipe for Real Life.

2024-04-28T12:01:05Z

by Orr, Daniel.
Call Number 613.25
Publication Date 2018
Summary The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life.
Format: Electronic Resources
Click here to view book

Be your own bartender : a surefire guide to finding (and making) your perfect cocktail / Carey Jones and John McCarthy ; foreword by J. Kenji López-Alt.

2024-04-28T12:01:05Z

by Jones, Carey, (Personal chef), author.
Call Number 641.874 JON
Publication Date 2018
Summary "There is a perfect drink for every occasion and every mood. Carey and John are going to help you find it!" ?J. Kenji López-Alt. It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight?Here to answer that question is Be Your Own Bartender. Through more than a dozen flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste and occasion. Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your destination - a cocktail effectively designed just for you. With some drinks that are truly adventurous and others that are friendlier to the cocktail novice, every recipe is created with the home bartender in mind. Divided into chapters by spirit with bonus flowcharts for brunch drinks, holiday parties and true cocktail nerds. Be Your Own Bartender is the best way to discover the perfect cocktail for you, in a journey as user-friendly as it is fun.
Format: Books

Hudson & Halls : the food of love / Joanne Drayton.

2024-04-28T12:01:05Z

by Drayton, Joanne, author.
Call Number 641.5092 DRA
Publication Date 2018
Summary A tale of two television chefs who helped change the bedrock bad attitudes of a nation in the 1970s and 80s to that unspoken thing -- homosexuality. Peter Hudson and David Halls became reluctant role models for a don't ask, don't tell generation of gay men and women who lived by omission. They were also captains of a culinary revolution that saw the overthrow of Aunty Daisy and Betty Crocker and the beginnings of Pacific-rich, Asian-styled international cuisine. Their drinking, bitching and bickering on screen, their spontaneous unchoreographed movements across the stage that left cameras and startled production staff exposed broke taboos and melted formalities. They captivated an unlikely bunch of viewers, from middle-aged matrons to bush-shirted blokes. Hudson and Halls were pioneers of celebrity television as we know it today: the naughty, not-quite-normal boys next door who rocketed to stardom on untrained talent and a dream. When Peter Hudson became seriously ill with prostate cancer, David Halls was inconsolable. What remained unchanged through it all was their abiding love for each other.
Format: Books

Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-04-28T12:01:05Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
Click here to view

Chef's Companion [electronic resource] : tips to use in the kitchen : your handy source for conversions, equivalents, substitutions, temperatures & more / Cynthia Parzych.

2024-04-28T12:01:05Z

by Parzych, Cynthia.
Call Number 683.82 23
Publication Date 2018
Format: Electronic Resources
Click here to view

The Complete Cookbook for Young Chefs : 100+ Recipes That You'll Love to Cook and Eat.

2024-04-28T12:01:05Z

by Kids, America's Test Kitchen.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
Click here to view book

Pollen Street : By Chef Jason Atherton, As Seen on Television's the Chefs' Brigade.

2024-04-28T12:01:05Z

by Atherton, Jason.
Call Number 641.5942
Publication Date 2018
Format: Electronic Resources
Click here to view book

My Travel Adventures and Secret Recipes : Culinary Adventures with Secret Recipes.

2024-04-28T12:01:05Z

by Hanau, Chef Wolfgang.
Call Number 641.50900000000001
Publication Date 2018
Format: Electronic Resources
Click here to view book

Primal Blueprint Cookbook (updated) : Paleo/Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free.

2024-04-28T12:01:05Z

by Meier, Jennifer.
Call Number 641.56383
Publication Date 2018
Summary Enjoy this comprehensively updated, expanded, and redesigned paperback version of the original bestseller, which was one of the first primal/paleo cookbooks ever published back in 2010. The all-new design features stunning photography, an overview education on primal eating, shopping and lifestyle elements, updated recipes with macronutrient breakdowns and metric conversions, do-it-yourself preparations for the popular Primal Kitchen brand salad dressings and mayonnaise's, and icon designations for recipes as gluten-free, vegetarian and keto-friendly (inspired by Mark Sisson's 2017 New York Times bestseller, The Keto Reset Diet.)    The Primal Blueprint Cookbook has everything you need to get started with a primal-style diet, or get more creative with your primal meals. These recipes are free from refined sugars, grains, and vegetable oils, and honor the ancestral foods of meat, fish, fowl, eggs, vegetables, fruits, nuts and seeds, and healthy modern foods such as high fat dairy and dark chocolate. You learn about the basics of primal cooking and living, source the best ingredients and kitchen items, and then be off and running with creative recipes in the following categories: Meat, Offal, Fowl, Seafood, Vegetables, Eggs, Primal Substitutes, Marinades, Sauces and Dressings, Desserts, Beverages, Primal Kitchen mayo and dressings, and Keto Recipes.
Format: Electronic Resources
Click here to view book

Once upon a Chef, the Cookbook : 100 Tested, Perfeted, and Family-Approved Recipes.

2024-04-28T12:01:05Z

by Segal, Jennifer.
Call Number 641.5
Publication Date 2018
Format: Electronic Resources
Click here to view book

Meat : the ultimate companion : on the farm - at the butcher - in the kitchen / Anthony Puharich, Libby Travers ; [foreword by Anthony Bourdain].

2024-04-28T12:01:05Z

by Puharich, Anthony, author.
Call Number 641.36 PUH
Publication Date 2018
Summary The first and last word on meat written by a world-famous Aussie butcher.At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge. Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.
Format: Books

wd~50 : the cookbook / Wylie Dufresne, with Peter Meehan ; photography by Eric Medsker.

2024-04-28T12:01:05Z

by Dufresne, Wylie, author.
Call Number 641.514 DUF
Publication Date 2017
Summary The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous. When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant.
Format: Regular print

Cooking up history : chefs of the past / Emma Kay.

2024-04-28T12:01:05Z

by Kay, Emma (Historian)
Call Number 641.5092 KAY
Publication Date 2017
Format: Books

Chefs Collective : Recipes, Tips and Secrets From 50 of the World's Greatest Chef.

2024-04-28T12:01:05Z

by Tchea, Michelle.
Call Number 641.5
Publication Date 2017
Summary Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.
Format: Electronic Resources
Click here to view book

Cooking with kindness : over 70 recipes from Australia's best vegan chefs and restaurants / collected by Pam Ahern ; photography by Julie Renouf.

2024-04-28T12:01:05Z

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

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

2024-04-28T12:01:05Z

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

The President's Kitchen Cabinet : The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.

2024-04-28T12:01:05Z

by Miller, Adrian.
Call Number 641.50922
Publication Date 2017
Format: Electronic Resources
Click here to view book

Pâtisserie gluten free : the art of French pastry: cookies, tarts, cakes and puff pastries / Patricia Austin ; foreword by Jeffrey Hamelman ; photography by Charlie Ritzo.

2024-04-28T12:01:05Z

by Austin, Patricia, (Pastry chef), author.
Call Number 641.5639311 AUS
Publication Date 2017
Summary "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten-free pastries using ingredients from nearby farms, local purveyors, and her own backyard-complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics. This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries. The book offers a wide range of recipes organized into the following chapters: Base Recipes Cookies in Hand Meringues Tarts-Rustic and Elegant Cakes for Quiet Time and Company Morning Pastries Puff Pastries Spoon Desserts The recipes skip the commonly used gluten free binders-xanthan gum and guar gum-that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated yet no fuss experience in gluten-free baking" "Patisserie Gluten Free is the blossoming of years of recipe development and a lifelong love of baking. Patricia makes her swoon-worthy gluten free pastries using ingredients from nearby farms, local purveyors, and her own backyard--complete with hens, honeybees, and edible flowers growing out back. From the French Apple Cake to the simple Chocolate Sea Salt Sables, the results surprise and bring a smile to the staunchest of gluten-free skeptics.This beautifully photographed cookbook is unique in presenting some of the toughest treats to make without gluten--European and classic French pastries.The recipes skip the commonly used gluten free binders--xanthan gum and guar gum--that are known to be of digestive sensitivity for many individuals"--
Format: Books

The 50 greatest dishes of the world / James Steen.

2024-04-28T12:01:05Z

by Steen, James, author.
Call Number 641.3 STE
Publication Date 2017
Summary Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format: Books

Food on the page : cookbooks and American culture / Megan J. Elias.

2024-04-28T12:01:05Z

by Elias, Megan J., author.
Call Number 641.300973 ELI
Publication Date 2017
Format: Books

Rookie Cooking : Every Great Cook Has to Start Somewhere.

2024-04-28T12:01:05Z

by Edwards, Chef Jim.
Call Number 641.5
Publication Date 2017
Summary It's never too early  or too late  to learn how to cook. Jim Edwards, the culinary director and head trainer at the Chef Central culinary superstore, shares tips and techniques for anyone just starting out in their cooking career, and for those who already cook but struggle with it. In Rookie Cooking, Jim shares with you the secrets of preparation  such as setting up your materials ahead of time. He'll walk you through the essential tools everyone needs, as well as the staples all cooks should have on hand. Rookie Cooking will help you develop a repertoire of go-to dishes that you will enjoy both eating and preparing. The book shares 30 step-by-step recipes to get you started. With each new dish you prepare, your confidence will grow, and before you know it, your cooking will enter the big leagues, and your dinner guests will have full bellies. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
Click here to view book

The great Australian baking book / editors Helen Greenwood, Tim Harper & Ruth Hobday ; photography Lottie Hedley ; head baker Michelle Pattison ; cover art Reg Mombassa.

2024-04-28T12:01:05Z

by Greenwood, Helen, editor.
Call Number 641.8150994 GRE
Publication Date 2017
Summary Food writer and journalist Helen Greenwood has teamed up with Tim Harper and Ruth Hobday of PQ Blackwell to pay tribute to the favourite baked treats of many an Australian childhood as well as the innovative use of native ingredients and cosmopolitan influences in this must-have kitchen companion. Along with some recipe favourites from The Great Australian Cookbook, the trio have sourced more than 90 brand-new recipes from cooks, chefs, patissiers and bakers from around Australia. Tried and true Aussie classics (Anzac biscuits, trifle and sausage rolls included) are joined by recipes that showcase innovation and our unique heritage. From quandongs to quinces, quiches, kindlech and baklawa plus the new kids on the block, the not-so-naughty gluten- and sugar-free treats the result is the quintessential collection of Australian baking from our finest bakers. Along with dough and pastry basics, biscuits and slices, cakes and loaves, muffins, cupcakes, scones and pastries, The Great Australian Baking Book contains an inspired collection of pies and tarts, savoury snacks and desserts.
Format: Books

Pitmaster : Recipes, Techniques, and Barbecue Wisdom.

2024-04-28T12:01:05Z

by Husbands, Andy.
Call Number 641.76
Publication Date 2017
Summary Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.
Format: Electronic Resources
Click here to view book

Sushi : taste and technique / Kimiko Barber and Hiroki Takemura.

2024-04-28T12:01:05Z

by Barber, Kimiko, author.
Call Number 641.5952 BAR
Publication Date 2017
Summary Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.
Format: Books

Food on the Page : Cookbooks and American Culture.

2024-04-28T12:01:05Z

by Elias, Megan J.
Call Number 641.50973
Publication Date 2017
Summary In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Format: Electronic Resources
Click here to view book

Hudson Valley Wine : A History of Taste & Terroir.

2024-04-28T12:01:05Z

by Edick, Tessa.
Call Number 641.22097472999997
Publication Date 2017
Format: Electronic Resources
Click here to view book

Chef Interrupted : Discovering Life's Second Course in Ireland with Multiple Sclerosis.

2024-04-28T12:01:05Z

by Gleason, Trevis.
Call Number 641.50919999999996
Publication Date 2017
Summary In April 2001, Trevis Gleason was a chef on the rise, teaching at institutions such as Cornell University and California Culinary Academy. Then one day, he suffered a stroke-like episode and was diagnosed with incurable multiple sclerosis. Trevis' humour in the face of his changed life is sure to inspire and have you coming back for seconds.
Format: Electronic Resources
Click here to view book

Linking Urban and Rural Tourism : Strategies in Sustainability.

2024-04-28T12:01:05Z

by Slocum, Susan L.
Call Number 338.4791
Publication Date 2017
Summary This book provides insight into inclusive regional development strategies that support both the needs of urban and rural areas. Sustainable tourism promotes sourcing locally, such as using rural products in urban experiences, while innovative marketing linking tourism heritage, food and drink trails, and artisans with urban visitors are emerging.
Format: Electronic Resources
Click here to view book

The Tivoli Road Baker / Michael James with Pippa James ; photography by Bonnie Savage and Alan Benson.

2024-04-28T12:01:05Z

by James, Michael (Chef) author.
Call Number 641.815 JAM
Publication Date 2017
Summary In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
Format: Books

Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.

2024-04-28T12:01:05Z

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

Food, masculinities, and home : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.

2024-04-28T12:01:05Z

by Szabo, Michelle, (Lecturer in sociology), editor.
Call Number 392.37 FOO
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"--
Format: Books

Snow's kitchenalia : how everything works / Alan Snow.

2024-04-28T12:01:05Z

by Snow, Alan, author.
Call Number 643.3 SNO
Publication Date 2017
Summary A unique visual guide to kitchen appliances by an illustrator with a proven talent for showing how things work. Although today's kitchens are crammed full of 'useful' appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them. Award-winning illustrator Alan Snow has set out to change matters, with this striking diagrammatic guide. Designed to free us up from the shackles of recipe books, Snow's fascinating visual miscellany shows readers the ins, outs, hows and whys of all manner of cooking equipment, tools and techniques, from ovens, blenders and coffee machines, to more sophisticated chefs' equipment and everything in between. Arranged into five practical sections: Hygiene, Tools, Cooking, Drinks and Storage, each section is accompanied by an insightful commentary that offers clear explanations and instructions. As well as absorbing historical and scientific details the book is brimming with charming diagrams and sequences. Once you've grown familiar with each appliance, you'll find good reason to put your newly acquired knowledge to the test, with recipes as you've never seen them before. The perfect gift for every keen cook, whether amateur, enthusiast or professional, this unique book is at once a visual celebration of the kitchen and a fascinating exploration of culinary science and technique.
Format: Books

Sourdough Biscuits and Pioneer Pies : The Old West Baking Book.

2024-04-28T12:01:05Z

by Jenner, Gail L.
Call Number 641.81569999999999
Publication Date 2017
Summary Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. How did those who traveled and lived in the Old West do it? Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes updated and kitchen tested. Laced among classic baked goods recipes such as Sourdough Biscuits, Spotted Pup Pudding, and Wild Grape-Apple Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.
Format: Electronic Resources
Click here to view book

Madrid : A Culinary History.

2024-04-28T12:01:05Z

by Paz Moreno, Maria.
Call Number 641.5946 41
Publication Date 2017
Summary Madrid is an international destination with a rich food history and culture. Here, Maria Paz Moreno covers that history and culture alongside a consideration of major trends, the most interesting contemporary chefs and establishments, and the most popular signature dishes. Includes recipes throughout.
Format: Electronic Resources
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Veganize It! : Easy DIY Recipes for a Plant-Based Kitchen.

2024-04-28T12:01:05Z

by Robertson, Robin.
Call Number 641.5636
Publication Date 2017
Summary Learn to create a plant-based kitchen, starting with basics - from milks and butter to sausage and bacon - then use those basics to make favorite recipes, such as milkshakes and burgers, and main dishes like Meaty-Cheesy Pizza and Cassoulet.  With Robertson's easy recipes, everyone can veganize favorite foods.
Format: Electronic Resources
Click here to view book

Food, masculinities, and home [electronic resource] : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.

2024-04-28T12:01:05Z

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."--
Format: Electronic Resources
Click here to view

River Cafe 30 / Ruth Rogers [and 3 others] ; Matthew Donaldson, Jean Pigozzi, [photographers] ; Stephanie Nash, Anthony Michael, [books designers].

2024-04-28T12:01:05Z

by Rogers, Ruth, author.
Call Number 641.5945 ROG
Publication Date 2017
Summary Simple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday. This bold and beautiful cookbook shares over 120 simple, modern Italian recipes - revisiting favourites from the first iconic River Cafe blue book, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes from Ruth Rogers. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material, exclusive bespoke menu artworks from friends of the restaurant and is finished with sprayed page edges in the River Cafe's trademark pink. A must-have for all food lovers.
Format: Books

The great Australian cookbook / editors: Helen Greenwood & Melissa Leong ; photography: Lottie Hedley ; creative direction: Tim Harper ; cover art: Reg Mombassa.

2024-04-28T12:01:05Z

by Greenwood, Helen, editor.
Call Number 641.5994 GRE
Publication Date 2017 2015
Summary This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.
Format: Books

Good food guide 2018 : national edition / edited by Myffy Rigby & Roslyn Grundy.

2024-04-28T12:01:05Z

by Rigby, Myffy, editor.
Call Number ARC 647.9594 GOO
Publication Date 2017
Summary In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term hatted has become part of the Australian lexicon.
Format: Books

The Power of Pasta : A Celebrity Chef's Mission to Feed America's Hungry Children.

2024-04-28T12:01:05Z

by Serato, Bruno.
Call Number 641.5092
Publication Date 2017
Format: Electronic Resources
Click here to view book

Boragó : coming from the south / Rodolfo Guzmán ; photographs by Christóbal Palma.

2024-04-28T12:01:05Z

by Guzmán, Rodolfo, (Chef)
Call Number 641.5983 GUZ
Publication Date 2017
Summary Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients ? often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Format: Books

The Geeky Chef Strikes Back! : Even More Unofficial Recipes from Minecraft, Game of Thrones, Harry Potter, Twin Peaks, and More!.

2024-04-28T12:01:05Z

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
Click here to view book

The Discursive Construction of Class and Lifestyle : Celebrity Chef Cookbooks in Post-Socialist Slovenia.

2024-04-28T12:01:05Z

by Tominc, Ana.
Call Number 641.5094973
Publication Date 2017
Format: Electronic Resources
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Feed the resistance : recipes + ideas for getting involved / Julia Turshen with contributions from Maya-Camille Broussard, Anthony Thosh Collins and Chelsea Luger, Erika Council, Devita Davison, Cheryl Day, Jocelyn Delk Adams, Von Diaz, Yana Gilbuena, Mikki Halpin, Hawa Hassan, Jocelyn Jackson, Callie Jayne, Jordyn Lexton, Preeti Mistry, People's Kitchen Collective, Stephen Satterfield, Nik Sharma, Shakirah Simley, Bill Smith and Antonio Lopez, Bryant Terry, Tunde Wey, and Caleb Zigas.

2024-04-28T12:01:05Z

by Turshen, Julia, author.
Call Number 641.5 TUR
Publication Date 2017
Summary From favourite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism-with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must have handbook for anyone hoping to make a difference.
Format: Books

Roland G. Henin : 50 Years of Mentoring Great American Chefs.

2024-04-28T12:01:05Z

by Crowther, Susan.
Call Number 641.5092
Publication Date 2017
Summary A fascinating insider's look at the life and legacy of America's greatest culinary mentor.
Format: Electronic Resources
Click here to view book

Good Together : Drink and Feast with Mr Lyan and Friends.

2024-04-28T12:01:05Z

by Chetiyawardana, Ryan.
Call Number 641.568
Publication Date 2017
Summary Good food, good drink, good company - that's the recipe for a good time. Good Together sees Mr Lyan call on his many friends from the world's best restaurants to share their favourite dishes, and shows how a great feast and delicious cocktails can easily be part of everyone's lives and social gatherings.
Format: Electronic Resources
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The Chef and the Slow Cooker : A Cookbook.

2024-04-28T12:01:05Z

by Acheson, Hugh.
Call Number 641.5884
Publication Date 2017
Format: Electronic Resources
Click here to view book

Cooking with Nonna : Celebrate Food and Family with over 100 Classic Recipes from Italian Grandmothers.

2024-04-28T12:01:05Z

by Rago, Rossella.
Call Number 641.5945
Publication Date 2017
Summary In Rossella Rago's debut cookbook Cooking with Nonna, Rossella and her  Italian-American grandmother guest chefs take you on a culinary journey through Italy.
Format: Electronic Resources
Click here to view book

America : The food we make for the people we love from 100 of our finest chefs and food heroes.

2024-04-28T12:01:05Z

by Yonan, Joe.
Call Number 641.5973
Publication Date 2017
Summary We asked America's best chefs a personal question: What do you love to cook for the people that you love? And they answered in America The Great Cookbook - the ultimate celebration of the most delicious food to be discovered in the country today, in all its glorious diversity, from our top chefs, artisan producers, and fascinating food heroes. From well-known chefs and TV personalities like Mario Batali, Buddy Valastro, and Carla Hall to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber, 100 of America's top food personalities share their most treasured home recipes in America The Great Cookbook. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions. America The Great Cookbook fights childhood hunger by helping No Kid Hungry connect kids with at least 200,000 meals.
Format: Electronic Resources
Click here to view book

The Medicinal Chef : Simple Techniques and Everyday Recipes for a Healthy, Happy Life.

2024-04-28T12:01:05Z

by Pinnock, Dale.
Call Number 641.563
Publication Date 2017
Summary From TV's Eat Shop Save's resident chef and nutritionist, Dale Pinnock, comes the only book you will ever need to learn the basics of healthy cooking at home.
Format: Electronic Resources
Click here to view book

The Curry Guy : Recreate over 100 of the Best British Indian Restaurant Recipes at Home.

2024-04-28T12:01:05Z

by Toombs, Dan.
Call Number 641.5954
Publication Date 2017
Summary The bestselling cookbook on making curries at home - just like they taste from your favourite restaurant!.
Format: Electronic Resources
Click here to view book

Farm to Chef : Cooking Through the Seasons.

2024-04-28T12:01:05Z

by Crawford, Lynn.
Call Number 641.564
Publication Date 2017
Format: Electronic Resources
Click here to view book

50 Fantastic Ideas for Exploring Food.

2024-04-28T12:01:05Z

by Bryce-Clegg, Alistair.
Call Number 372.4 23
Publication Date 2017
Format: Electronic Resources
Click here to view

Vij : A Chef's One-Way Ticket to Canada with Indian Spices in His Suitcase.

2024-04-28T12:01:05Z

by Vij, Vikram.
Call Number 641.5092
Publication Date 2017
Format: Electronic Resources
Click here to view book

Tina Nordström's Recipes for Young Cooks : Kid-Friendly Tips and Tricks to Cook Like a Master Chef.

2024-04-28T12:01:05Z

by Nordström, Tina.
Call Number 641.51229999999998
Publication Date 2017
Summary Lobster gratin, pulled pork, Nutella mousse. These dishes may sound complicated to make, but in Tina Nordstr#65533;m's Recipes for Young Cooks, Tina makes it so easy that even a child can cook like a professional chef. Tina introduces aspiring young cooks to the culinary world by offering delicious, easy-to-follow recipes and cooking guidelines for preparing simple food that tastes great. In Tina Nordstr#65533;m's Recipes for Young Cooks, children and their parents will learn how to prepare delicious meals that will astound friends and family with the help of celebrity chef Tina Nordstr#65533;m. Tina's tried-and-true cooking tips and recipe advice will have chef hopefuls chopping onions and mixing dressings as if they've never done anything else. Recipes in this valuable guide include: * Spaghetti with Bolognese sauce * Stuffed pork tenderloin * Sausage stroganoff * Rocky road ice cream cake * Cr#65533;me br#65533;l#65533;e * Baked apples with cinnamon sugar filling.
Format: Electronic Resources
Click here to view book

Eat Like a Rock Star : More Than 100 Recipes from Rock 'n' Roll's Greatest.

2024-04-28T12:01:05Z

by Bego, Mark.
Call Number 641.5
Publication Date 2017
Format: Electronic Resources
Click here to view book

The Sioux Chef's Indigenous Kitchen.

2024-04-28T12:01:05Z

by Dooley, Beth.
Call Number 641.59297
Publication Date 2017
Format: Electronic Resources
Click here to view book

Hearthstone : Innkeeper's Tavern Cookbook.

2024-04-28T12:01:05Z

by Monroe-Cassel, Chelsea.
Call Number 641.5
Publication Date 2017
Format: Electronic Resources
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Salt, fat, acid, heat : mastering the elements of good cooking / Samin Nosrat ; art by Wendy MacNaughton ; foreword by Michael Pollan.

2024-04-28T12:01:05Z

by Nosrat, Samin, author.
Call Number 641.5 NOS
Publication Date 2017
Summary While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Format: Books

Posh eggs : over 70 recipes for wonderful eggy things / Recipes by Lucy O'Reilly ; photography by Louise Hagger.

2024-04-28T12:01:05Z

by O'Reilly, Lucy, author.
Call Number 641.375 ORE
Publication Date 2016
Summary Whether it's a classic Spanish tortilla with an oozing middle, or an unctuous soft-boiled egg on top of udon broth, there's nothing that can't be improved by the addition of an egg.With a guide to the basics of cooking eggs, plus a photo for every single recipe, this is the ultimate gifty cookbook or self-purchase for egg addicts, expert chefs and novices alike.
Format: Books

The oldest foods on earth : a history of Australian native foods with recipes / John Newton.

2024-04-28T12:01:05Z

by Newton, John (John Sefton), author.
Call Number 641.3020994 NEW
Publication Date 2016
Summary 'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Format: Books

Shannon Bennett's London : a personal guide to the city's best / with Scott Murray.

2024-04-28T12:01:05Z

by Bennett, Shannon, author.
Call Number 647.95421 BEN
Publication Date 2016
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.
Format: Books

Luca's seasonal journey : Italian cooking at its best / Luca Ciano.

2024-04-28T12:01:05Z

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

Best kitchen basics : a chef's compendium for home / Mark Best.

2024-04-28T12:01:05Z

by Best, Mark, author.
Call Number 641.5 BES
Publication Date 2016 2015
Summary For chef Mark Best, the art of cooking is to take a simple ingredient and turn it into something beautiful. With this selection of more than 90 recipes and techniques that he has developed during his 25 year career, he shares how easily this can be done.
Format: Books

Riesling Rediscovered : Bold, Bright, and Dry.

2024-04-28T12:01:05Z

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.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
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Knives & ink : chefs and the stories behind their tattoos (with recipes) / [edited by] Isaac Fitzgerald, [illustrated by] Wendy MacNaughton.

2024-04-28T12:01:05Z

by Fitzgerald, Isaac, editor.
Call Number 641.5092 KNI
Publication Date 2016
Summary Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.
Format: Books

China : the cookbook / Kei Lum Chan; Diora Fong Chan.

2024-04-28T12:01:05Z

by Chen, Jilin
Call Number 641.5951 CHE
Publication Date 2016
Summary Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and numerous minor regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.
Format: Books

The Age good food guide 2017 / edited by Roslyn Grundy.

2024-04-28T12:01:05Z

by Grundy, Roslyn, editor.
Call Number ARC 647.959451 AGE
Publication Date 2016
Summary Exciting news for Victoria's lovers of great food as the gourmet bible publishes its 37th edition. The Age Good Food Guide 2017 showcase the best places to eat in Melbourne, and throughout regional Victoria...For 36 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour Victoria to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.
Format: Books

Ferment, pickle, dry : ancient methods, modern meals / Simon Poffley, Gaba Smolinska-Poffley ; photographs, Kim Lightbody.

2024-04-28T12:01:05Z

by Poffley, Simon, author.
Call Number 641.4 POF
Publication Date 2016
Summary Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.
Format: Books

Baking with Chef Zan : Cakes, Cookies and Tarts.

2024-04-28T12:01:05Z

by Zan, Chef.
Call Number 641
Publication Date 2016
Summary Chef Zan's passion for baking is contagious. All who walk through the doors of her baking studio leave inspired, having discovered their baking talents, eager to realise their dreams and ready to share their creations with family and friends. Baking with Chef Zan: Cakes, Cookies & Tarts combines Chef Zan's boundless enthusiasm for baking with her innate passion for using favourite Asian ingredients including pandan, gula melaka and coconut, to bring out the quintessential flavours of traditional Malay desserts in her baked treats. Within this exciting collection of recipes, you'll find tantalising creations such as her Ondeh-ondeh Cake, Pandan Gula Melaka Cake, Cendol Cheesecake, Bandung Lychee Cupcakes and Crumbly Durian Cookies that taste as good as they look.
Format: Electronic Resources
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#CookForSyria recipe book / curated by Clerkenwell Boy ; edited by Serena Guen ; [photography by Charlotte Hu and 3 others].

2024-04-28T12:01:05Z

by Clerkenwell Boy, curator.
Call Number 641.595691 COO
Publication Date 2016
Summary A special edition cookbook for #CookforSyria to raise additional awareness and funds for the world's largest humanitarian crisis, with all profits going to Unicef's Syria Relief Fund. The ongoing conflict in Syria has caused the largest humanitarian crisis since WW II, with the lives of more than 8 million children in danger. Many have lost family and friends and have been forced to flee their homes. 50% of all Syrian refugees are children and boys as young as seven are being recruited to fight. The risk of losing a generation grows every day. The #CookForSyria Recipe Book is the product of a hugely successful fundraising initiative organised by Clerkenwell Boy (@clerkenwellboyEC1, 151,000 followers on Instagram) and SUITCASE Magazine. The month-long campaign focusing around Syrian cuisine involved some of the world's greatest chefs, including Yottam Otolenghi, Jamie Oliver and Angela Hartnett, and their recipes are included here.
Format: Books

Made with love : 100 of the world's best chefs, cooks, & food artisans & the food they make for the people they love.

2024-04-28T12:01:05Z

Call Number 641.5 MAD
Publication Date 2016
Summary "We have been asking the world's best chefs a personal question: "What do you cook for the people you love?" Their answers and their personal recipes are the basis for a unique series of international cookbooks that raise money and awareness to fight poverty and hunger. Now, over one hundred of the world's finest cooks, chefs, bakers and food artisans drawn from the Australian, New Zealand, South African and British editions, are joining forces to create one extraordinary book, for one very special cause. Featuring chefs, cooks and food heroes from Australia, New Zealand, South Africa, and Great Britain, Made With Love is not only a joyous culinary celebration of cuisine from around the world but will also provide funds to help improve the lives of those who are in need of food and who need to be freed from poverty."
Format: Books

Women Chefs of New York.

2024-04-28T12:01:05Z

by Arumugam, Nadia.
Call Number 641.509252
Publication Date 2016
Format: Electronic Resources
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America's Best Ribs : 100 Recipes for the Best. Ribs. Ever.

2024-04-28T12:01:05Z

by Aguirre, Arthur.
Call Number 641.664
Publication Date 2016
Summary America loves barbecue, especially when it comes to ribs! Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen. Arthur Aguirre's BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer you recipes for the Best. Ribs. Ever. Aguirre promises (and delivers), "I present to you the most thorough education on preparing the best ribs ever seen in print." Get out your hot sauce, honey, brown sugar, pineapple juice in a spray bottle (really), and of course your meat, and prepare to become the rib master in your neighborhood! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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Short Order Dad : One Guy?s Guide to Making Food Fun and Hassle-Free.

2024-04-28T12:01:05Z

by Rosenthal, Robert.
Call Number 641.5
Publication Date 2016
Summary There is a new kind of dad, and he's doing far more domestic duty than at any time in history, including cooking. Although it's written with a sense of humor, this book is a serious resource for dads and anyone else interested in upping their game to make great tasting food at home, even if they have never used a chef's knife or a roasting pan before. Author Robert Rosenthal teaches basic techniques and presents a playbook of simple recipes that achieve the most taste with the fewest ingredients and the least effort.™ The dishes are sophisticated enough for entertaining, yet family table tested as well. Short Order Dad covers all the essentials, from shopping ingredients and cooking tools to appetizers, soups and salads, snacks, entrees, sauces and dressings, sides, desserts, cocktails and more, to make anyone a successful chef. Good cooking doesn't have to be complicated to be great. In fact, it's just the opposite. So whether you're clueless in the kitchen, pan-fry phobic, or already a skilled cook, Short Order Dad is here to help turn your kitchen into a place to play. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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On the menu : the world's favourite piece of paper / Nicholas Lander.

2024-04-28T12:01:05Z

by Lander, Nicholas, author.
Call Number 642.509 LAN
Publication Date 2016
Summary An exploration of the history and influence of the menu, featuring 80 iconic menus of note from around the world. Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), René Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Café) and many more. In this book they reveal how they decide what food to serve and what inspires them to write their menus. In this much-anticipated book, Nicholas Lander, restaurant critic and author of The Art of the Restaurateur, rejoices in the history, design and evolution of the world?s favourite piece of paper: the menu. On the Menu presents over 100 stunning, full-colour reproductions of menus ? some at the cutting edge of contemporary culinary innovation, and others that are relics from another time: the last menu from The French House Dining Room before Fergus Henderson departed for St John; and the final menu from Ferran Adrià?s three Michelin-starred elBulli in Spain. From the classic to the innovative: a Christmas menu served during the siege of Paris in 1870, which featured rats and zoo animals; the wittily illustrated menu at Quo Vadis in London, which gave the restaurant a new lease of life; and many, many more. Between the reproductions, Lander examines the principles of menu design and layout; the evolution of wine and cocktail lists; the menu as a record of the past; and he even takes us behind the scenes at Mario Batali?s Babbo, to sit in as the staff are briefed on the evening?s menu. These are truly pages to drool over. How the world's best chefs plan and present their food.
Format: Books

The Oldest Foods on Earth : A History of Australian Native Foods with Recipes.

2024-04-28T12:01:05Z

by Newton, John (John Sefton), author.
Call Number 641.3020994 NEW
Publication Date 2016
Format: Electronic Resources
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The field guide to Australian produce / Ewan McEoin ; editors: Jacqui Hagen and Allison Fogarty.

2024-04-28T12:01:05Z

by McEoin, Ewan
Call Number 381.410994 MCE
Publication Date 2016
Summary Thoroughly researched and beautifully designed, The Produce Book showcases the most progressive and respected producers at the heart of Australias vibrant food industry. Interviews with leading chefs and food heroes accompany 100 profiles on the most important artisanal growers and producers on the land today. With stunning commissioned photography, illustrations, maps and sourcing notes, this timely guide is a must-have tool for anyone interested in sourcing the best ingredients Australia has to offer from cheese and meat to heirloom vegetables, seafood, specialty ingredients and much more. Building upon years of research by the authors into the artisanal food sector The Produce Book features the best small food enterprises the country has to offer. From the saffron fields of southeast Tasmania to the Gubinge plantations near Broome, this guide will tell the stories of the people growing and producing the most interesting and unique food products with integrity and sustainability in mind.
Format: Books

Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs / compiled by Hervé Fleury ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet.

2024-04-28T12:01:05Z

by Institut Paul Bocuse
Call Number 641.5 INS
Publication Date 2016 2015
Summary The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
Format: Books

Great Italian American Food in New England : History, Traditions & Memories.

2024-04-28T12:01:05Z

by Carafoli, John F.
Call Number 641.59450000000004
Publication Date 2016
Summary Explore the Italian enclaves in New England and the evolution of Italian-American cuisine. through profiles of the people, places, and communities alongside interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Part historical record, part travelogue, part cookbook, Great Italian American Food in New England is fascinating glimpse into this rich heritage and features more than 50 classic recipes.
Format: Electronic Resources
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Buxton Hall Barbecue's Book of Smoke : Wood-Smoked Meat, Sides, and More.

2024-04-28T12:01:05Z

by Moss, Elliott.
Call Number 641.46
Publication Date 2016
Summary Well-suited for both novices and experienced cooks, Buxton Hall Barbecue's Book of Smoke teaches authentic smoking techniques and includes delicious Southern recipes. Learn classic and new smoking methods for mouthwatering meats, vegetables, and more.
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Air Fry Everything : Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence.

2024-04-28T12:01:05Z

by Laurence, Meredith.
Call Number 641.7
Publication Date 2016
Format: Electronic Resources
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Insects As Sustainable Food Ingredients : Production, Processing and Food Applications.

2024-04-28T12:01:05Z

by Dossey, Aaron T.
Call Number 641.3
Publication Date 2016
Format: Electronic Resources
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Gender and Food : From Production to Consumption and After.

2024-04-28T12:01:05Z

by Demos, Vasilikie.
Call Number 641.30082
Publication Date 2016
Summary Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.
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Fast Favorites Under Pressure : 4-Quart Pressure Cooker recipes and tips for fast and easy meals by Blue Jean Chef, Meredith Laurence.

2024-04-28T12:01:05Z

by Laurence, Meredith.
Call Number 641.587
Publication Date 2016
Format: Electronic Resources
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Dishing up® Minnesota : 150 Recipes from the Land of 10,000 Lakes.

2024-04-28T12:01:05Z

by Marrone, Teresa.
Call Number 641.59776
Publication Date 2016
Summary From the land of 10,000 lakes comes the newest addition to Storey's successful Dishing Up series! Celebrate the distinctive personality of Minnesota's food culture and fresh, local ingredients, with 150 all-new recipes and beautiful photography showcasing the state's farms, chefs, and rich natural resources.
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Spiralize and Thrive : 100 Vibrant Vegetable-Based Recipes for Starters, Salads, Soups, Suppers, and More.

2024-04-28T12:01:05Z

by Tarhuni, Dalila.
Call Number 641.65
Publication Date 2016
Summary The spiralizer is about to become your best friend--long used by chefs to create beautiful presentations, spiralizers have now found their way into the kitchens of everyday families. Available at most cooking, department, and home stores, the spiralizer is quickly becoming a kitchen essential. Just about any vegetable can be spiralized--simply insert your choice veggie, crank the handle, and watch beautiful, evenly shaped ribbons of carrot, zucchini, and peppers come out the other end. Any of these can be combined to create a variety of delicious, low carb, healthy meals, many of which fit right into a paleo or gluten-free lifestyle. With Spiralize and Thrive, the options are endless: use strands of carrots and cabbage for salads, or to create the most beautiful coleslaw you've ever seen; spiralized potatoes can be cooked with a bit of oil and are an amazing substitute to French fries; zucchini noodles paired with your favorite sauce makes a shockingly great spaghetti. Dalila Tarhuni offers healthy, made-from-scratch recipes that are simple to follow and will make your mouth water. Recipes include: * Mushroom and celeriac au gratin * Beet, orange, and dandelion salad * Roasted pepper and garlic soup with summer squash noodles and avocado * Rosemary-orange chicken with spiralized ratatouille This cookbook will be a great addition to your cookbook collection, no matter which cuisine you prefer. What are you waiting for!?.
Format: Electronic Resources
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Chef.

2024-04-28T12:01:05Z

by Labrecque, Ellen.
Call Number 641.5023 LAB
Publication Date 2016
Format: Electronic Resources
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The Medicinal Chef : The 3 Nutritional Secrets to a Longer, Healthier Life with 80 Simple Recipes.

2024-04-28T12:01:05Z

by Pinnock, Dale.
Call Number 641.563
Publication Date 2016
Summary In this brand new cookbook, The Medicinal Chef explains the secret to staying healthy, happy and energized - not just now but for the rest of your life.
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Generation Chef : Risking It All for a New American Dream.

2024-04-28T12:01:05Z

by Stabiner, Karen.
Call Number 641.5092
Publication Date 2016
Summary Inside what life is really like for the new generation of professional cooks-a captivating tale of the make-or-break first year at a young chef's new restaurant.   For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top-but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, but also provides insight into the challenging world a young chef faces today-the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions.
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Knives and Ink : Chefs and the Stories Behind Their Tattoos (with Recipes).

2024-04-28T12:01:05Z

by Fitzgerald, Isaac.
Call Number 641.50922
Publication Date 2016
Format: Electronic Resources
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Outlander Kitchen : The Official Outlander Companion Cookbook.

2024-04-28T12:01:05Z

by Carle-Sanders, Theresa.
Call Number 641.5
Publication Date 2016
Summary For fans of Diana Gabaldon's Outlander novels and the Starz original series, this official companion cookbook from the founder of OutlanderKitchen.com makes a perfect holiday gift!"If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen's here to prove you wrong."-Entertainment Weekly Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie's incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today's modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters Soups & Stocks: Cock-a-Leekie Soup; Murphy's Beef Broth; Drunken Mock-Turtle Soup Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators' Cassoulet Sides: Auld Ian's Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona's Cinnamon Scones; Jocasta's Auld Country Bannocks Sweets & Desserts: Black Jack Randall's Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras-including cocktails, condiments, and preserves-Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!.
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Mincemeat : The Education of an Italian Chef.

2024-04-28T12:01:05Z

by Lucarelli, Leonardo.
Call Number 641.5092
Publication Date 2016
Format: Electronic Resources
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Sushi Chef.

2024-04-28T12:01:05Z

by Satomi, Shinzo.
Call Number 641.69
Publication Date 2016
Format: Electronic Resources
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The Homemade Chef : Ordinary Ingredients for Extraordinary Food.

2024-04-28T12:01:05Z

by Tahhan, James.
Call Number 641.5
Publication Date 2016
Format: Electronic Resources
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Something to Food About : Exploring Creativity with Innovative Chefs.

2024-04-28T12:01:05Z

by Questlove.
Call Number 641.50922
Publication Date 2016
Format: Electronic Resources
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The Skills : How to Become an Expert Chef in Your Own Kitchen: 120 Recipes, Tips and Techniques.

2024-04-28T12:01:05Z

by Galetti, Monica.
Call Number 641.5
Publication Date 2016
Summary In The Skills, Monica Galetti offers both amateur chefs and professionals basic cooking skills for cooking over 100 fabulous recipes.
Format: Electronic Resources
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Low-So Good : A Guide to Real Food, Big Flavor, and Less Sodium with 70 Amazing Recipes.

2024-04-28T12:01:05Z

by Foung, Jessica Goldman.
Call Number 641.56323
Publication Date 2016
Format: Electronic Resources
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Hooray for Chefs!

2024-04-28T12:01:05Z

by Waldendorf, Kurt.
Call Number 641.5092
Publication Date 2016
Format: Electronic Resources
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Jamie Oliver.

2024-04-28T12:01:05Z

by Rauf, Don.
Call Number 641.5092
Publication Date 2016
Format: Electronic Resources
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Real Pigs : Shifting Values in the Field of Local Pork.

2024-04-28T12:01:05Z

by Weiss, Brad.
Call Number 338.1736400922756
Publication Date 2016
Summary In Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.
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The Café Spice Cookbook [electronic resource] : 84 Quick and Easy Indian Recipes for Everyday Meals

2024-04-28T12:01:05Z

by Nayak, Hari.
Call Number 641.5954
Publication Date 2015
Summary ""Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and this volume makes it easy for today's health-conscious home cooks to prepare light and fresh versions of classic dishes like chicken tikka masala.""  Publishers WeeklyThis easy-to-follow Indian cookbook allows home chefs to recreate their favorite dishes with delicious results. The name ""Hari Nayak"" is rapidly becoming synonymous with all-natural Indian cooking, due in large part to his collaboration with Cafe Spice, the quick-serve restaurant chain and line of ""Meals to Go"" for which
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The Blue Ducks' real food : 104 delicious mostly wholefood recipes / Mark LaBrooy & Darren Robertson with Hannah Reid.

2024-04-28T12:01:05Z

by Labrooy, Mark, author.
Call Number 641.563 LAB
Publication Date 2015
Summary Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness. The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.
Format: Books

William Angliss Institute : great chefs cookbook / William Angliss Institute ; edited by Meaghan Jones ; Adam Hacking, designer and photographer ; Paul Fitzgerald, food photographer ; Lisa Morrison, cookery consultant.

2024-04-28T12:01:05Z

by Jones, Meaghan, editor.
Call Number 641.5 WIL
Publication Date 2015
Format: Books

Inside chefs fridges, Europe : top chefs open their home refrigerators / Carrie Solomon & Adrian Moore ; foreword by Nathan Myhrvold ; illustrations by Aurore d'Estaing.

2024-04-28T12:01:05Z

by Solomon, Carrie, author, photographer.
Call Number 641.5 SOL
Publication Date 2015
Summary Ours is the era of the celebrity chef. Like never before, we're fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favorite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives. Inside Chefs Fridges brings the heavenly cuisine back down to earth. Touring the European Continent, it profiles 40 of Europe's top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favorite local ingredients, as well as two of their most treasured home recipes. Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Helene Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality.
Format: Books

Luke Nguyen's France : a gastronomic adventure.

2024-04-28T12:01:05Z

by Nguyen, Luke, author.
Call Number 641.5944 NGU
Publication Date 2015
Summary Luke Nguyen's passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country's top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format: Books

Oyster : a gastronomic history {with recipes} / Drew Smith.

2024-04-28T12:01:05Z

by Smith, Drew, author.
Call Number 641.694 SMI
Publication Date 2015
Summary Drew Smith s "Oyster: A gastronomic history" offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster's influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls "Oyster" a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.
Format: Books

Taking the Heat : Women Chefs and Gender Inequality in the Professional Kitchen / Deborah Harris and Patti Giuffre.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view book

Santa Fe School of Cooking [electronic resource] : Celebrating the Foods of New Mexico

2024-04-28T12:01:05Z

by Curtis, Susan D.
Call Number 641.5979
Publication Date 2015
Summary <DIV><P>Celebrating their 25th year, the Santa Fe School of Cooking is the expert on regional New Mexico cuisine. Each year through cooking classes, restaurant tours and special events, the school teaches thousands of culinary students how to create unique Southwest flavors using fresh local ingredients. Superb recipes and instruction from celebrity and guest chefs over the years make this a collectable cookbook.</P></DIV>
Format: Electronic Resources
Click here to view book

Truffle [electronic resource] : a global history / Zachary Nowak.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view book

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.

2024-04-28T12:01:05Z

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.
Format: Electronic Resources
Click here to view book

The Peruvian kitchen [electronic resource] : traditions, ingredients, tastes, and techniques in 100 delicious recipes / Morena Cuadra with Morena Escardo.

2024-04-28T12:01:05Z

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
Format: Electronic Resources
Click here to view book

Where chefs eat : a guide to chefs' favorite restaurants / chef selection by Joe Warwick.

2024-04-28T12:01:05Z

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

The masters at home : recipes, stories & photographs / photographed by David Loftus.

2024-04-28T12:01:05Z

Call Number 641.59 MAS
Publication Date 2015
Summary Thirty master chefs from around the globe congregate in this ground-breaking book to celebrate delicious food for perfect weekends at home. Huge names in the culinary world each share three favourite recipes for food they love to cook at home. Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer -Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuta Wakuda.
Format: Books

Curry : fragrant dishes from India, Thailand, Malaysia and Indonesia / [contributors, Vivek Singh and 9 others].

2024-04-28T12:01:05Z

by Singh, Vivek, contributor.
Call Number 641.6384 CUR
Publication Date 2015
Summary New edition of this ultimate cookbook for curry-lovers. Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home.Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences.Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
Format: Books

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

2024-04-28T12:01:05Z

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

Search Results for chefs

Great chefs brochures/ William Angliss Institute.

Lucky peach.

Chef Zimmerman Articles

The Square : the cookbook / Philip Howard.

Goodfood magazine.

The Mediterranean Prescription : Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life.

Restaurant Gordon Ramsay : a story of excellence / by Gordon Ramsay ; recipes with Matt Abé ; photography by John Carey.

This Is Not a Cookbook : A Chef's Creative Process from Imagination to Creation.

Contemporary Advances in Food Tourism Management and Marketing.

Supernormal : Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong.

Cooking with My Dad, the Chef : 70+ Kid-Tested, Kid-approved (and Gluten-free!) Recipes for YOUNG CHEFS!

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

Quick and Easy Panini Press Cookbook : Simple Recipes for Delicious Results with Any Brand of Panini Makers.

The Buddhist Chef&apos;s Homestyle Cooking : Simple, Satisfying Vegan Recipes for Sharing.

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

Ramen forever : recipes for ramen success / Tim Anderson.

Rumi : food of Middle Eastern appearance / Joseph Abboud.

Magnificent Meals in a Bowl Cookbook : Healthy, Fast, Easy Recipes with Vegan-and-Keto-Friendly Choices.

The Metamorphosis of Greek Cuisine : An Ethnography of Deli Foods, Restaurant Smells and Foodways of Crisis.

The Video Game Chef : 76 Iconic Foods from Pac-Man to Elden Ring.

Convictions of a Chef : Cooking for the Counterculture and the One Percent.

Midwestern Food : A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes.

The Cook's Book : Recipes for Keeps and Essential Techniques to Master Everyday Cooking.

Real Thai Cooking : Recipes and Stories from a Thai Food Expert.

The Dinner Party : A Chef's Guide to Home Entertaining.

Bao Family : Recipes from the Eight Culinary Regions of China.

Gourmet trails Europe / edited by Clifton Wilkinson.

Sweets and Bitters : Tales from a Chef's Life.

Kin Thai : Modern Thai Recipes to Cook at Home.

The Complete Cookbook for Teen Chefs : 70+ Teen-Tested and Teen-Approved Recipes to Cook, Eat and Share.

Call Me Chef, Dammit! : A Veteran's Journey from the Rural South to the White House.

My Ackee Tree : A Chef's Memoir of Finding Home in the Kitchen.

Recipe.

Professional baking / Wayne Gisslen.

Prejudice and Discrimination in Hotels, Restaurants and Bars / edited by Conrad Lashley.

Crisis Management, Destination Recovery and Sustainability : Tourism at a Crossroads.

The Anime Chef Cookbook : 75 Iconic Dishes from Your Favorite Anime.

OTK : extra good things / Noor Murad & Yotam Ottolenghi ; photography by Elena Heatherwick.

Managing People in Commercial Kitchens : A Contemporary Approach.

Summary of Erin French's Finding Freedom.

The Pastry Chef Handbook : La Patisserie de Reference.

The Whole Duck : Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks.

Summary of Laurie Woolever's Bourdain.

Savor : A Chef's Hunger for More.

The Unofficial Witcher Cookbook : Daringly Delicious Recipes for Fans of the Fantasy Classic.

Little Critics : What Canadian Chefs Cook for Kids (and Kids Will Actually Eat).

Celebrity chefs, food media and the politics of eating / Joanne Hollows.

Gastrofashion from haute cuisine to haute couture : fashion and food / Adam Geczy, Vicki Karaminas.

Seriously Good Chili Cookbook : 177 of the Best Recipes in the World.

Jacques Pépin Art of the Chicken : A Master Chef's Paintings, Stories, and Recipes of the Humble Bird.

Mushrooms : Over 70 Recipes That Celebrate Our Favourite Fungi.

Low-Sodium Cooking Made Easy : Eat Well and Maintain Health Naturally with Less Salt.

The French Chef Cookbook.

Summary of David Chang & Gabe Ulla's Eat a Peach.

Magical Mumbai Flavours : A Passionate Food Love Story.

Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; [translation from the French, Ansley Evans].

A Philosophy of Recipes : Making, Experiencing, and Valuing.

Pizza Czar : Recipes and Know-How from a World-Traveling Pizza Chef.

The Kitchen Without Borders : Recipes and Stories from Refugee and Immigrant Chefs.

The Cycling Chef.

At Home in the Kitchen : Simple Recipes from a Chef's Night off [a Cookbook].

It's Always Freezer Season : How to Freeze Like a Chef with 100 Make-Ahead Recipes [a Cookbook].

The Zero-Waste Chef : Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet.

Stage: The Culinary Internship.

Once upon a Chef : 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes: a Cookbook.

The Complete Cookbook for Young Scientists : Good Science Makes Great Food: 70+ Recipes, Experiments, and Activities.

Women's Food Matters : Stirring the Pot.

Bugs.

Veganism : politics, practice and theory / Eva Haifa Giraud.

Last Shot.

Food Fun an Activity Book for Young Chefs : Baking Edition: 60+ Recipes, Experiments, and Games.

The Buddhist Chef's Vegan Comfort Cooking : Easy, Feel-Good Recipes for Every Day.

The Joy of Eating.

Australia : the cookbook / Ross Dobson ; [photography by Alan Benson].

Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

The Chef's Garden : A Modern Guide to Common and Unusual Vegetables--With Recipes.

The Medicinal Chef : Eat Your Way to Better Health.

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.

Appetite for Power : Eating, Drinking and Dealmaking in NYC: a Billions Guide.

The Buddhist Chef's Homestyle Cooking : Simple, Satisfying Vegan Recipes for Sharing.