Search Results for coffee - Narrowed by: BookSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcoffee$0026qf$003dITYPE$002509Material$002bType$0025091$00253ABOOK$002509Book$0026ps$003d300?dt=list2024-05-15T11:52:34ZCoffee / Phillippe Boe.ent://SD_ILS/0/SD_ILS:177852024-05-15T11:52:34Z2024-05-15T11:52:34Zby Boe, Phillippe<br/>Call Number 641.3373 BOE<br/>Publication Date 2001<br/>Format: Books<br/>Coffee / Dinah Lenney.ent://SD_ILS/0/SD_ILS:2939732024-05-15T11:52:34Z2024-05-15T11:52:34Zby Lenney, Dinah, author.<br/>Call Number 641.3373 LEN<br/>Publication Date 2020<br/>Format: Books<br/>Coffee art / [Daniel Benmayor].ent://SD_ILS/0/SD_ILS:206742024-05-15T11:52:34Z2024-05-15T11:52:34Zby Benmayor, Daniel.<br/>Call Number 641.3373 BEN<br/>Publication Date 2004<br/>Format: Books<br/>Coffee with Tim Wendelbo.ent://SD_ILS/0/SD_ILS:312142024-05-15T11:52:34Z2024-05-15T11:52:34Zby Wendelbo, Tim.<br/>Call Number 641.3373 WEN<br/>Publication Date 2010<br/>Format: Books<br/>Coffee cafe / Sherri Johns.ent://SD_ILS/0/SD_ILS:1527592024-05-15T11:52:34Z2024-05-15T11:52:34Zby Johns, Sherri.<br/>Call Number 641.3373 JOH<br/>Publication Date 2006 2005<br/>Format: Books<br/>Coffee / written by Rob Alcraft.ent://SD_ILS/0/SD_ILS:278662024-05-15T11:52:34Z2024-05-15T11:52:34Zby Alcraft, Rob, 1966-<br/>Call Number 641.3373 ALC<br/>Publication Date 2004<br/>Format: Books<br/>The philosophy of coffee / Brian Williams.ent://SD_ILS/0/SD_ILS:2864242024-05-15T11:52:34Z2024-05-15T11:52:34Zby Williams, Brian, (Writer on coffee), author.<br/>Call Number 641.3373 WIL<br/>Publication Date 2018<br/>Format: Books<br/>Coffee : a dark history / Antony Wild.ent://SD_ILS/0/SD_ILS:204502024-05-15T11:52:34Z2024-05-15T11:52:34Zby Wild, Antony, 1955-<br/>Call Number 641.3373 WIL<br/>Publication Date 2004<br/>Format: Books<br/>Coffee : a global history / Jonathan Morris.ent://SD_ILS/0/SD_ILS:2887052024-05-15T11:52:34Z2024-05-15T11:52:34Zby Morris, Jonathan, 1961-<br/>Call Number 641.3373 MOR<br/>Publication Date 2019<br/>Format: Regular print<br/>Coffee : a gourmet's guide / Mary Banks.ent://SD_ILS/0/SD_ILS:142722024-05-15T11:52:34Z2024-05-15T11:52:34Zby Banks, Mary<br/>Call Number 641.3373 BAN<br/>Publication Date 1998<br/>Format: Books<br/>Espresso! : Melbourne coffee stories / Andrew Brown-May.ent://SD_ILS/0/SD_ILS:173122024-05-15T11:52:34Z2024-05-15T11:52:34Zby Brown-May, Andrew.<br/>Call Number 647.959451 BRO<br/>Publication Date 2001<br/>Format: Books<br/>Ukers' tea & coffee global directory & buyers' guide.ent://SD_ILS/0/SD_ILS:2966812024-05-15T11:52:34Z2024-05-15T11:52:34Zby Ukers stands for Ukers, Willian H. (William Harrison, 1873-1945).<br/>Call Number 641.3372 UKE<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Other<br/>The complete book of coffee/ by Harry Rolnick.ent://SD_ILS/0/SD_ILS:57162024-05-15T11:52:34Z2024-05-15T11:52:34Zby Rolnick, Harry<br/>Call Number 641.3373 ROL<br/>Publication Date 1982<br/>Format: Books<br/>Coffee & bites / Susie Theodorou ; photography by Clive Streeter.ent://SD_ILS/0/SD_ILS:2116002024-05-15T11:52:34Z2024-05-15T11:52:34Zby Theodorou, Susie.<br/>Call Number 641.877 THE<br/>Publication Date 2009<br/>Summary There is a huge range of coffee beans available, all with different flavours and qualities. This means that there is a coffee out there for everybody, and 'Coffee & Bites' aims to help you find it. 'Coffee & Bites' features a selection of delicious and easy-to-prepare recipes, both savoury and sweet, designed to complement the comforting and welcoming aroma of coffee.<br/>Format: Books<br/>The coffee house : a cultural history / Markman Ellis.ent://SD_ILS/0/SD_ILS:235462024-05-15T11:52:34Z2024-05-15T11:52:34Zby Ellis, Markman.<br/>Call Number 647.95421 ELL<br/>Publication Date 2004<br/>Summary This wide-ranging history tells the story of the coffee-house, from its emergence in London in the mid-seventeenth century to today's spectacular growth of coffee-bar chains such as Starbucks.<br/>Format: Books<br/>Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0627/2005360924-b.html">http://www.loc.gov/catdir/enhancements/fy0627/2005360924-b.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0627/2005360924-d.html">http://www.loc.gov/catdir/enhancements/fy0627/2005360924-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0627/2005360924-t.html">http://www.loc.gov/catdir/enhancements/fy0627/2005360924-t.html</a><br/>Barista : a guide to espresso coffee / Jill Adams.ent://SD_ILS/0/SD_ILS:219812024-05-15T11:52:34Z2024-05-15T11:52:34Zby Adams, Jill, 1954-<br/>Call Number 641.3373 ADA<br/>Publication Date 2005<br/>Format: Books<br/>Ukers' tea & coffee global directory & buyer's guide.ent://SD_ILS/0/SD_ILS:2990122024-05-15T11:52:34Z2024-05-15T11:52:34ZCall Number 641.3372 UKE<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Regular print<br/>Barista essentials : it's all about the coffeeent://SD_ILS/0/SD_ILS:250872024-05-15T11:52:34Z2024-05-15T11:52:34ZCall Number 641.3373 BAR<br/>Publication Date 2003<br/>Summary Designed to be used as an information resource for students taking the national competency standard 'prepare and serve espresso coffee'. It particularly applies to extracting and serving espresso coffee using a commercial espresso machine, and includes cleaning care and maintenance of the machine.<br/>Format: Books<br/>Start & run a coffee bar / Tom Matzen, Marybeth Harrison.ent://SD_ILS/0/SD_ILS:185262024-05-15T11:52:34Z2024-05-15T11:52:34Zby Matzen, Tom, 1963-<br/>Call Number 647.95 MAT<br/>Publication Date 2001<br/>Format: Books<br/>How to make really good coffee / Caffe L'affare.ent://SD_ILS/0/SD_ILS:235252024-05-15T11:52:34Z2024-05-15T11:52:34Zby Godfrey, Jessica.<br/>Call Number 641.3373 HOW<br/>Publication Date 2005<br/>Format: Books<br/>Everything but espresso : professional coffee brewing techniques / Scott Rao.ent://SD_ILS/0/SD_ILS:300832024-05-15T11:52:34Z2024-05-15T11:52:34Zby Rao, Scott.<br/>Call Number 641.3373 RAO<br/>Publication Date 2010<br/>Format: Books<br/>Coffee culture, destinations and tourism / edited by Lee Jolliffe.ent://SD_ILS/0/SD_ILS:300322024-05-15T11:52:34Z2024-05-15T11:52:34Zby Jolliffe, Lee.<br/>Call Number 338.17373 COF<br/>Publication Date 2010<br/>Format: Books<br/>Black gold : the dark history of coffee / Antony Wild.ent://SD_ILS/0/SD_ILS:263622024-05-15T11:52:34Z2024-05-15T11:52:34Zby Wild, Antony, 1955-<br/>Call Number 641.3373 WIL<br/>Publication Date 2005 2004<br/>Format: Books<br/>Coffee culture : local experiences, global connections / Catherine M. Tucker.ent://SD_ILS/0/SD_ILS:303522024-05-15T11:52:34Z2024-05-15T11:52:34Zby Tucker, Catherine M.<br/>Call Number 641.3373 TUC<br/>Publication Date 2011<br/>Format: Books<br/>Coffee : discovering, exploring, enjoying / Hattie Ellis ; photography by Debi Treloar.ent://SD_ILS/0/SD_ILS:168572024-05-15T11:52:34Z2024-05-15T11:52:34Zby Ellis, Hattie.<br/>Call Number 641.3373 ELL<br/>Publication Date 2002<br/>Format: Books<br/>Coffee love : 50 ways to drink your java / Daniel Young.ent://SD_ILS/0/SD_ILS:301922024-05-15T11:52:34Z2024-05-15T11:52:34Zby Young, Daniel<br/>Call Number 641.3373 YOU<br/>Publication Date 2009<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0816/2008016832.html">http://www.loc.gov/catdir/toc/ecip0816/2008016832.html</a><br/>Journeys of Melbourne's coffee pioneers : trailblazing passions / Sandra Makris.ent://SD_ILS/0/SD_ILS:305132024-05-15T11:52:34Z2024-05-15T11:52:34Zby Makria, Sandra.<br/>Call Number 647.95945 MAK<br/>Publication Date 2010<br/>Format: Books<br/>The money tree : coffee in Papua New Guinea / James Sinclair.ent://SD_ILS/0/SD_ILS:3057992024-05-15T11:52:34Z2024-05-15T11:52:34Zby Sinclair, James, 1928-2017.<br/>Call Number 338.173730995 SIN<br/>Publication Date 1995<br/>Format: Books<br/>Coffee : a connoisseur's companion / Claudia Roden ; illustrated by Murray Zanoni.ent://SD_ILS/0/SD_ILS:172472024-05-15T11:52:34Z2024-05-15T11:52:34Zby Roden, Claudia.<br/>Call Number 641.3373 ROD<br/>Publication Date 1999<br/>Format: Books<br/>Coffee story : Ethiopia / Majka Burhardt ; photography by Travis Horn & Helmut Horn.ent://SD_ILS/0/SD_ILS:320422024-05-15T11:52:34Z2024-05-15T11:52:34Zby Burhardt, Majka.<br/>Call Number 641.3373 BUR<br/>Publication Date 2011<br/>Format: Books<br/>The book of coffee : a gourmet's guide / Francesco and Riccardo Illyent://SD_ILS/0/SD_ILS:51352024-05-15T11:52:34Z2024-05-15T11:52:34Zby Illy, Francesco<br/>Call Number 641.3373 ILL<br/>Publication Date 1992<br/>Format: Books<br/>Coffee basics : a quick and easy guide / Kevin Knox, Julie Sheldon Huffaker.ent://SD_ILS/0/SD_ILS:107522024-05-15T11:52:34Z2024-05-15T11:52:34Zby Knox, Kevin.<br/>Call Number 641.3373 KNO<br/>Publication Date 1997<br/>Format: Books<br/>Tea and coffee : a modern view of three hundred years of traditionent://SD_ILS/0/SD_ILS:4722024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bramah, Edward<br/>Call Number 641.3372 BRA<br/>Publication Date 1972<br/>Format: Books<br/>COFFEE, volume 1 : chemistry / edited by R.J.Clarke and R. Macraeent://SD_ILS/0/SD_ILS:39872024-05-15T11:52:34Z2024-05-15T11:52:34Zby Clarke, R.J.<br/>Call Number 641.3373 COF<br/>Publication Date 1985<br/>Format: Books<br/>God in a cup : the obsessive quest for the perfect coffee / Michaele Weissman.ent://SD_ILS/0/SD_ILS:301942024-05-15T11:52:34Z2024-05-15T11:52:34Zby Weissman, Michaele.<br/>Call Number 641.3373 WEI<br/>Publication Date 2008<br/>Summary "In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation's most heralded coffee business hotshots - Counter Culture's Peter Giuliano, Intelligentsia's Geoff Watts, and Stumptown's Duane Sorenson." "Weissman tells the tale of an odyssey she shares with these and other brash visionaries who devote themselves to coffee with near-religious fervor, unquenchable energy, and geek-like attention to detail. This journey through the rituals and rivalries of today's ultra-premium coffee business begins in a sweltering Central American hotel, where "cupping" competition judges sniff and spit their way through hundreds of cups, detecting tobacco, chocolate, and blueberry in the brews."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0808/2008001363-d.html">http://www.loc.gov/catdir/enhancements/fy0808/2008001363-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0808/2008001363-t.html">http://www.loc.gov/catdir/enhancements/fy0808/2008001363-t.html</a><br/>A gourmet's book of tea & coffee / Lesley Mackley; photographed by Sue Atkinsonent://SD_ILS/0/SD_ILS:41722024-05-15T11:52:34Z2024-05-15T11:52:34Zby Mackley, Lesley.<br/>Call Number 641.6373 MAC<br/>Publication Date 1989<br/>Format: Books<br/>Uncommon grounds : the history of coffee and how it transformed our world / Mark Pendergrast.ent://SD_ILS/0/SD_ILS:251772024-05-15T11:52:34Z2024-05-15T11:52:34Zby Pendergrast, Mark<br/>Call Number 641.3373 PEN<br/>Publication Date 1999<br/>Summary "Uncommon Grounds tells the story of coffee from its discovery on a hill in Abyssinia to its role in intrigue in the American colonies to its rise as a national consumer product in the twentieth century and its rediscovery with the advent of Starbucks at the end of the century. A panoramic epic, Uncommon Grounds uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, the rise of marketing and the ?national brand,? assembly line mass production, and urbanization [sic]. Coffeehouses have provided places to plan revolutions, write poetry, do business, and meet friends. The coffee industry has dominated and molded the economy, politics, and social structure of entire countries. Mark Pendergrast introduces the reader to an eccentric cast of characters, all of them with a passion for the golden bean. Uncommon Grounds is nothing less than a coffee-flavored [sic] history of the world."--Publisher website.<br/>Format: Books<br/>Coffee : how to buy it how to brew it / Jason Scheltus ; illustrations, Dave Adams.ent://SD_ILS/0/SD_ILS:2891352024-05-15T11:52:34Z2024-05-15T11:52:34Zby Scheltus, Jason, author.<br/>Call Number 641.3373 SCH<br/>Publication Date 2019<br/>Summary From espresso expert Jason Scheltus, this book will help elevate your morning coffee to absolute brew perfection. Each step of the process from the farm to your mug is unpacked. You'll learn about the properties of beans, like growing conditions, varieties, picking, drying and roasting. Then the real nitty-gritty stuff: grinding, tamping, extraction and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? How to Make the Perfect Coffee tells all. For those playing at home, this book demystifies the inscrutable realm of coffee-paraphernalia.<br/>Format: Books<br/>Barista techniques : the essential guide to preparing and serving espresso coffee commercially / John Doyle.ent://SD_ILS/0/SD_ILS:1564822024-05-15T11:52:34Z2024-05-15T11:52:34Zby Doyle, John C.<br/>Call Number 641.3373 DOY<br/>Publication Date 2011 2005<br/>Summary It is primarily directed at trainee baristas and barista trainers. This resource is also an essential tool for those already working in and/or those wishing to join the hospitality industry: teachers, high-school students, cafe owners and employees and all those interested in espresso coffee who want to know more about what is involved in extracting the 'perfect espresso'. Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial coffee equipment. While it can be used as a stand-alone resource, readers will gain maximum benefit if they are involved in or have completed a coffee training program.<br/>Format: Books<br/>Barista techniques : an essential guide to preparing and serving espresso coffee commercially / John C. Doyle.ent://SD_ILS/0/SD_ILS:218312024-05-15T11:52:34Z2024-05-15T11:52:34Zby Doyle, John C.<br/>Call Number 641.3373 DOY<br/>Publication Date 2005<br/>Format: Books<br/>Coffee, sex & health : a history of anti-coffee crusaders and sexual hysteria / by Ian Bersten.ent://SD_ILS/0/SD_ILS:251172024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bersten, Ian, 1939-<br/>Call Number 641.3373 BER<br/>Publication Date 1999<br/>Summary "From the earliest days of medicine, doctors have come to many unsound conclusions relating to tea and coffee. Ignorance continued to dominate thinking about these beverages until the beginning of the nineteenth century when caffeine was discovered and chemically defined and then incorrectly classified as a narcotic. In tracing the history of anti-coffee crusaders, Ian Bersten has uncovered bizarre theories based in sexual paradigms from the first health reform movements."--Book jacket.<br/>Format: Books<br/>Espresso! : starting and running your own specialty coffee business / Joe Monaghan and Julie Sheldon Huffaker.ent://SD_ILS/0/SD_ILS:91502024-05-15T11:52:34Z2024-05-15T11:52:34Zby Monaghan, Joe.<br/>Call Number 647.95068 MON<br/>Publication Date 1995<br/>Format: Books<br/>The coffee book : more than 40 delicious and refreshing recipes for drinks and desserts / Rosemary Moon.ent://SD_ILS/0/SD_ILS:1273422024-05-15T11:52:34Z2024-05-15T11:52:34Zby Moon, Rosemary.<br/>Call Number 641.6373 MOO<br/>Publication Date 1998<br/>Format: Books<br/>The new complete coffee book : a gourmet guide to buying, brewing, and cooking / by Sara Perry.ent://SD_ILS/0/SD_ILS:182932024-05-15T11:52:34Z2024-05-15T11:52:34Zby Perry, Sara.<br/>Call Number 641.6373 PER<br/>Publication Date 2001<br/>Format: Books<br/>The professional barista's handbook : an eaxpert's guide to preparing espresso, coffee, and tea / Scott Rao.ent://SD_ILS/0/SD_ILS:298802024-05-15T11:52:34Z2024-05-15T11:52:34Zby Rao, Scott.<br/>Call Number 641.3373 RAO<br/>Publication Date 2008<br/>Format: Books<br/>The coffee paradox : global markets, commodity trade and the elusive promise of development / Benoit Daviron and Stefano Ponte.ent://SD_ILS/0/SD_ILS:273002024-05-15T11:52:34Z2024-05-15T11:52:34Zby Daviron, Benoît.<br/>Call Number 338.17373 DAV<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0634/2005050700-t.html">http://www.loc.gov/catdir/enhancements/fy0634/2005050700-t.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0809/2005050700-d.html">http://www.loc.gov/catdir/enhancements/fy0809/2005050700-d.html</a><br/>The coffee book : anatomy of an industry from the crop to the last drop / Nina Luttinger and Gregory Dicum.ent://SD_ILS/0/SD_ILS:228742024-05-15T11:52:34Z2024-05-15T11:52:34Zby Luttinger, Nina.<br/>Call Number 338.17373 LUT<br/>Publication Date 2006<br/>Format: Books<br/>The new complete coffee book : a gourmet guide to buying, brewing, and cooking / Sara Perry, photographs by Maren Caruso.ent://SD_ILS/0/SD_ILS:234702024-05-15T11:52:34Z2024-05-15T11:52:34Zby Perry, Sara.<br/>Call Number 641.3373 PER<br/>Publication Date 2001<br/>Format: Books<br/>Starting and running a sandwich-coffee bar : an insider guide to setting up your own successful business / Stephen Miller.ent://SD_ILS/0/SD_ILS:251212024-05-15T11:52:34Z2024-05-15T11:52:34Zby Miller, Stephen.<br/>Call Number 658.022 MIL<br/>Publication Date 2002<br/>Format: Books<br/>Espresso coffee : the science of quality / edited by Andrea Illy and Rinantonio Viani ; with the assistance of Furio Suggi Liverani.ent://SD_ILS/0/SD_ILS:208192024-05-15T11:52:34Z2024-05-15T11:52:34Zby Illy, Andrea.<br/>Call Number 641.3373 ESP<br/>Publication Date 2005<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/enhancements/fy0726/2004113615-d.html">Publisher description</a>
<a href="http://www.loc.gov/catdir/toc/fy0710/2004113615.html">Table of contents only</a><br/>Profit from your expresso machine: commercial and domestic. How to make the best expresso coffee / by Ewan and Janette McKenzieent://SD_ILS/0/SD_ILS:92342024-05-15T11:52:34Z2024-05-15T11:52:34Zby McKenzie, Ewan<br/>Call Number 641.6373 MCK<br/>Publication Date 1995<br/>Format: Books<br/>Fika : the art of the Swedish coffee break, with recipes for pastries, breads, and other treats / Anna Brones & Johanna Kindvall.ent://SD_ILS/0/SD_ILS:1534392024-05-15T11:52:34Z2024-05-15T11:52:34Zby Brones, Anna, author.<br/>Call Number 641.59485 BRO<br/>Publication Date 2015<br/>Summary "An illustrated lifestyle cookbook on the Swedish tradition of fika -- a twice-daily coffee break -- including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Sweden is one of the world's top coffee consuming nations, and the social coffee break known as fika is a cultural institution. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika is part of the national identity and a marker of the Swedish ideal of taking time to appreciate life's small joys. Fika can be had alone or in groups, indoors or outdoors, while traveling or while at home, and Fika is full of inspiration to elevate these daily coffee breaks. In this adorable and illustrated cookbook, Anna Brones and Johanna Kindvall share more than 45 classic recipes from their motherland--from cinnamon buns and ginger snaps to rhubarb cordial and rye bread--while also examining what fika means to Swedes and how we can all integrate its values into our daily lives."<br/>Format: Books<br/>Anyone can do it : building Coffee Republic from our kitchen table : 57 real-life laws on entrepreneurship / Sahar and Bobby Hashemi.ent://SD_ILS/0/SD_ILS:319742024-05-15T11:52:34Z2024-05-15T11:52:34Zby Hashemi, Sahar.<br/>Call Number 658.4210941 HAS<br/>Publication Date 2002<br/>Format: Books<br/>The world encyclopedia of coffee : the definitive guide to coffee, from the humble bean to irresistible beverage / Mary Banks, Christine McFadden & Catherine Atkinson.ent://SD_ILS/0/SD_ILS:172462024-05-15T11:52:34Z2024-05-15T11:52:34Zby Banks, Mary<br/>Call Number 641.3373 BAN<br/>Publication Date 1999<br/>Format: Books<br/>Espresso coffee : updated professional techniques : how to identify and control each factor to perfect espresso coffee in a commercial espresso program / David C. Schomer.ent://SD_ILS/0/SD_ILS:298622024-05-15T11:52:34Z2024-05-15T11:52:34Zby Schomer, David C.<br/>Call Number 641.3373 SCH<br/>Publication Date 2004<br/>Format: Books<br/>The Specialty Coffee Book : New South Wales / written by Jonette George ; design, Susan Hardjono ; photography, Kaitlyn Wilton, Andrew Davenport ; illustration Alexis Winter ; milk & coffee typography Bianca Taylor-Andrews.ent://SD_ILS/0/SD_ILS:1542672024-05-15T11:52:34Z2024-05-15T11:52:34Zby George, Jonette, author.<br/>Call Number 647.95944 GEO<br/>Publication Date 2015<br/>Summary Another book in the Specialty Coffee series, discovering the best coffee haunts throughout Sydney and NSW. Join us on a journey that will take you from the farm to your cup and help you understand the difference between ordinary coffee and the best! No matter where you are, there is a passionate barista hiding behind an espresso machine, ready to pour his heart out and make you the best coffee possible. Don't waste a shot on anything mediocre - Australia has some of the best roasted beans in the world. It really is the difference between the old flagon of wine and a great Grange. We have cupped coffee from one end of NSW to the other, and found the equivalent of the Grange of coffees for you. Specialty - yes. But even better than specialty. Coffee with heart and soul. Great taste and flavour in every cup! That's what we are looking for now our taste buds are primed. Pumped to seek better and better coffee every day. Don't give up on your search for the Holy Grail. Meet some of NSW's most passionate cafe owners in the Specialty Coffee Book NSW and let them tell you their story of coffee in a cup.<br/>Format: Books<br/>Coffee encounters : adventures to origin / writers Tyson Hunter and others ; graphic design Daniele Wilton, Grace West ; illustrations Grace West ; photography Kaitlyn Wilton, Mikey Williams, Dan Jackson ; Australian photography Bianca White, Paul Fletcher.ent://SD_ILS/0/SD_ILS:1254502024-05-15T11:52:34Z2024-05-15T11:52:34Zby Hunter, Tyson<br/>Call Number 338.17373 HUN<br/>Publication Date 2013<br/>Format: Books<br/>What to drink with what you eat : the definitive guide to pairing food with wine, beer, spirits, coffee, tea-- even water-- based on expert advice from Americas best Sommeliers / Andrew Dornenburg and Karen Page ; photographs by Michael Sofronski.ent://SD_ILS/0/SD_ILS:277882024-05-15T11:52:34Z2024-05-15T11:52:34Zby Dornenburg, Andrew.<br/>Call Number 641.5 DOR<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip065/2005036007.html">http://www.loc.gov/catdir/toc/ecip065/2005036007.html</a><br/>The espresso quest / [author: Instaurator] ; editors: Laura Everage and Emily Oak ; photography: Adrian Lander.ent://SD_ILS/0/SD_ILS:266892024-05-15T11:52:34Z2024-05-15T11:52:34Zby Instaurator.<br/>Call Number 641.3373 INS<br/>Publication Date 2008<br/>Format: Books<br/>The Starbucks experience : 5 principles for turning ordinary into extraordinary / Joseph A. Michelli.ent://SD_ILS/0/SD_ILS:239462024-05-15T11:52:34Z2024-05-15T11:52:34Zby Michelli, Joseph A., 1960-<br/>Call Number 658 MIC<br/>Publication Date 2007<br/>Summary "The Starbucks Experience contains a robust blend of home-brewed ingenuity and people-driven philosophies that have made Starbucks one of the world's "most admired" companies, according to Fortune magazine. With unique access to Starbucks personnel and resources, Joseph Michelli discovered that the success of Starbucks is driven by the people who work there - the "partners" - and the special experience they create for each customer. Filled with real-life insider stories, eye-opening anecdotes, and solid step-by-step strategies, this book takes you deep inside one of the most talked-about companies in the world today."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0615/2006016788.html">http://www.loc.gov/catdir/toc/ecip0615/2006016788.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0662/2006016788-d.html">http://www.loc.gov/catdir/enhancements/fy0662/2006016788-d.html</a><br/>The London café book / author, Simon Garner ; photographer, Giles Stokoe.ent://SD_ILS/0/SD_ILS:267612024-05-15T11:52:34Z2024-05-15T11:52:34Zby Garner, Simon.<br/>Call Number 641.50942 GAR<br/>Publication Date 1997<br/>Format: Books<br/>Delis and cafes / Brendan Power.ent://SD_ILS/0/SD_ILS:163082024-05-15T11:52:34Z2024-05-15T11:52:34Zby Power, Brendan (Brendan F.)<br/>Call Number 647.95 POW<br/>Publication Date 2001<br/>Summary Provides the reader with succinct, clear ideas and suggestions, as well as the benefits of extensive research that is so necessary when investigating different marketing approaches.<br/>Format: Books<br/>Pour your heart into it : how Starbucks built a company one cup at a time / Howard Schultz and Dori Jones Yang.ent://SD_ILS/0/SD_ILS:202462024-05-15T11:52:34Z2024-05-15T11:52:34Zby Schultz, Howard.<br/>Call Number 338.04 SCH<br/>Publication Date 1997<br/>Summary The vision came to Schultz while traveling through Italy, when he recognized the intense relationship that the Italian people had not only with their coffee, but with the coffee bars that are an integral part of the country's social life. He knew in his heart that Americans would embrace the coffee bar experience in the same way. The idea was the beginning - and the marketing of the brand was brilliant. But Schultz gives credit for the growth of the company to a foundation of values seldom found in corporate America, values that place as much importance on the company's employees as they do on profits, as much attention to creativity as to growth. Schultz tells the story of Starbucks in chapters that illustrate the principles which have made the company enduring, such as "Don't be threatened by people smarter than you," "Compromise anything but your core values," "Seek to renew yourself even when you're hitting home runs," and, most simply, "Everything matters."<br/>Format: Books<br/>Cafes & bistros / Martin M. Pegler.ent://SD_ILS/0/SD_ILS:134012024-05-15T11:52:34Z2024-05-15T11:52:34Zby Pegler, Martin M.<br/>Call Number 725.71 PEG<br/>Publication Date 1998<br/>Format: Books<br/>Devouring Melbourne : uncovering a delicious city / Monique Bayer.ent://SD_ILS/0/SD_ILS:2749102024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bayer, Monique, 1982-, author.<br/>Call Number 647.959451 BAY<br/>Publication Date 2016<br/>Format: Books<br/>How Starbucks saved my life : a son of privilege learns to live like everyone else / Michael Gates Gill.ent://SD_ILS/0/SD_ILS:269232024-05-15T11:52:34Z2024-05-15T11:52:34Zby Gill, Michael (Michael Gates)<br/>Call Number 647.95092 GIL<br/>Publication Date 2007<br/>Summary In his fifties, Michael Gates Gill had it all: a big house, a loving family, and a six-figure salary. By sixty, he had lost everything: downsized at work, divorced at home, and diagnosed with a slow-growing brain tumor, Gill had no money, no insurance, and no prospects. He took a job at Starbucks, and for the first time in his life, he was a minority--the only older white guy working with a team of young African-Americans. He was forced to acknowledge his prejudices and admit that his new job was hard. And his younger coworkers, despite half the education and twice the personal difficulties, were running circles around him. Crossing over the Starbucks bar was the beginning of a transformation that cracked his world wide open. When all of his defenses and the armor of entitlement had been stripped away, a humbler, happier and gentler man remained.--From publisher description.<br/>Format: Books<br/>Flavorful : 150 irresistible desserts in all-time favorite flavors / Tish Boyle ; photography by Andrew Meade.ent://SD_ILS/0/SD_ILS:1578902024-05-15T11:52:34Z2024-05-15T11:52:34Zby Boyle, Tish, author.<br/>Call Number 641.86 BOY<br/>Publication Date 2015<br/>Format: Books<br/>Spirits and liqueursent://SD_ILS/0/SD_ILS:65412024-05-15T11:52:34Z2024-05-15T11:52:34Zby Cooper , Rosalind<br/>Call Number 641.25 COO<br/>Publication Date 1983<br/>Format: Books<br/>Basic food chemistryent://SD_ILS/0/SD_ILS:45592024-05-15T11:52:34Z2024-05-15T11:52:34Zby Lee, Frank A.<br/>Call Number 664 LEE<br/>Publication Date 1983<br/>Format: Books<br/>Economics : the basics / Tony Cleaver.ent://SD_ILS/0/SD_ILS:303792024-05-15T11:52:34Z2024-05-15T11:52:34Zby Cleaver, Tony, 1947-<br/>Call Number 330 CLE<br/>Publication Date 2011<br/>Format: Books<br/>How to operate a successful coffeeshop / Michael Miltiades.ent://SD_ILS/0/SD_ILS:208212024-05-15T11:52:34Z2024-05-15T11:52:34Zby Miltiades, Michael.<br/>Call Number 647.95068 MIL<br/>Publication Date 2004<br/>Summary Describes methods of making coffee from Turkish to vacuum pot, percolator and everything in between. The book is also useful for coffee shop proprietors in that it provides detailed operational procedures including checklists to help avoid pitfalls and ensure a profitable business.<br/>Format: Books<br/>Continental cookery : student work manual / prepared by the School of Catering and Nutrition Management; school project coordinator Sue Campbellent://SD_ILS/0/SD_ILS:35072024-05-15T11:52:34Z2024-05-15T11:52:34Zby Campbell, Sue<br/>Call Number 641.59 CON<br/>Publication Date 1990<br/>Format: Books<br/>Food industries manual / edited by Michael D. Rankenent://SD_ILS/0/SD_ILS:48812024-05-15T11:52:34Z2024-05-15T11:52:34Zby Ranken, Michael D.<br/>Call Number 664 FOO<br/>Publication Date 1984<br/>Format: Books<br/>Mambo mixers : recipes for 50 luscious Latin cocktails and 20 tantalizing tapas / Arlen Gargagliano ; photographs by Dasha Wright.ent://SD_ILS/0/SD_ILS:1566912024-05-15T11:52:34Z2024-05-15T11:52:34Zby Gargagliano, Arlen.<br/>Call Number 641.874 GAR<br/>Publication Date 2005<br/>Summary Includes recipes for 50 enticing cocktails and 20 piquant tapas - all made with easy to find ingredients - along with lots of serving suggestions and make-ahead tips.<br/>Format: Books<br/>The 200 years history of Australian cooking.ent://SD_ILS/0/SD_ILS:1511802024-05-15T11:52:34Z2024-05-15T11:52:34Zby Mallos, Tess.<br/>Call Number 641.5994 TWO<br/>Publication Date 1988<br/>Summary This volume is intended for library and coffee table use. Another 168 p. monograph, "The 200 Years History of Australian Cooking : Kitchen Edition" [Balmain, N.S.W.: Polly Book, 1988] has been published separately as a cookbook for kitchen use.<br/>Format: Books<br/>Macaroons & biscuits / [food director, Pamela Clark].ent://SD_ILS/0/SD_ILS:305722024-05-15T11:52:34Z2024-05-15T11:52:34Zby Clark, Pamela.<br/>Call Number 641.8654 MAC<br/>Publication Date 2011<br/>Summary Recipes for delicious little squares and slices that can be eaten for morning or afternoon tea, as a lunchbox treat or as a heavenly after-dinner indulgence. Some of them are rich, luscious and decadent little mouthfuls (especially the ones made from chocolate and coffee, caramel and butterscotch and custard and cheesecake) some are more restrained (those made from oats and grains, and fruit and nut).<br/>Format: Books<br/>The liquid kitchen : groovy drinks / Hayden Wood ; [designer/photographer Esmeralda Wood].ent://SD_ILS/0/SD_ILS:1566642024-05-15T11:52:34Z2024-05-15T11:52:34Zby Wood, Hayden.<br/>Call Number 641.87 WOO<br/>Publication Date 2005 2004<br/>Summary "Shares insights into how to be a champion cocktail maker in the comfort of your own home, for any taste, occasion or mood." --Inside cover.<br/>Format: Books<br/>Mastering restaurant service / H.L. Cracknell and G. Nobisent://SD_ILS/0/SD_ILS:13492024-05-15T11:52:34Z2024-05-15T11:52:34Zby Cracknell, H. L. (Harry Louis), 1916-<br/>Call Number 642.60941 CRA<br/>Publication Date 1989<br/>Format: Books<br/>The Williams-Sonoma baking book / general editor, Chuck Williams.ent://SD_ILS/0/SD_ILS:1281972024-05-15T11:52:34Z2024-05-15T11:52:34ZCall Number 641.815 WIL<br/>Publication Date 2009<br/>Summary Nothing evokes the comforts of home better than freshly baked treats straight from the oven. Here you'll find recipes that both fit into your busy schedule and suit nearly every occasion, from quick desserts for weeknight suppers to fancy cakes for holiday tables.<br/>Format: Books<br/>Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.ent://SD_ILS/0/SD_ILS:42422024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bailey, Adrian, 1928-<br/>Call Number 641.503 POC<br/>Publication Date 1990<br/>Format: Books<br/>Turkey : recipes and tales from the road / Leanne Kitchen.ent://SD_ILS/0/SD_ILS:2120392024-05-15T11:52:34Z2024-05-15T11:52:34Zby Kitchen, Leanne.<br/>Call Number 641.59561 KIT<br/>Publication Date 2011<br/>Summary Take an evocative journey into the diverse cuisines and culinary customs of regional Turkey. Turkish food traverses the extremes of sophistication - from the refined cooking of the Ottoman court to the rustic simplicity of peasant food. From spicy red lentil kofte and slow-roasted lamb with pomegranate juice to rose cream meringues and Turkish coffee custard, Leanne unveils not just the inspiration for her collection of authentic and contemporary recipes but the very essence of Turkish hospitality.<br/>Format: Books<br/>Profitable menu planning / John A. Drysdale.ent://SD_ILS/0/SD_ILS:303822024-05-15T11:52:34Z2024-05-15T11:52:34Zby Drysdale, John A.<br/>Call Number 642.5 DRY<br/>Publication Date 1998<br/>Format: Books<br/>Cocina nueva : the new Spanish kitchen / Jane Lawson.ent://SD_ILS/0/SD_ILS:1237152024-05-15T11:52:34Z2024-05-15T11:52:34Zby Lawson, Jane, 1968-<br/>Call Number 641.5946 LAW<br/>Publication Date 2005<br/>Summary "Tasca is synonymous with Spain, tapas bars, known as tascas, are 'the' venue to start or end an evening. Cocina means both kitchen and cooking in Spanish. Food from the Spanish kitchen is flavoured with passion and love. It is all about comforting and hearty meals that utilize the best of local produce, be it slowly simmered or quickly seared. Postres, traditional desserts are simple and luscious. Contemporary recipes showcase the sweet flavours of Spain-irresistible offerings of chocolate, coffee, citrus and toasted nuts mingled with exotic spices, from warmly scented cinnamon to heady saffron." --p. 5.<br/>Format: Books<br/>The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.ent://SD_ILS/0/SD_ILS:2879402024-05-15T11:52:34Z2024-05-15T11:52:34Zby Laloganes, John P., author.<br/>Call Number 641.874 LAL<br/>Publication Date 2018<br/>Format: Books<br/>Times Square : celebrating the new millennium / by Cosimo Scianna ; [with text by Gail Deibler Finke].ent://SD_ILS/0/SD_ILS:154732024-05-15T11:52:34Z2024-05-15T11:52:34Zby Scianna, Cosimo<br/>Call Number 725.71 SCI<br/>Publication Date 1999<br/>Format: Books<br/>Wheatless cooking (including gluten-free recipes).ent://SD_ILS/0/SD_ILS:57992024-05-15T11:52:34Z2024-05-15T11:52:34Zby Coffey, Lynette.<br/>Call Number 641.5631 COF<br/>Publication Date 1984<br/>Format: Books<br/>Marshmallow magic / Genevieve Taylor ; with photographs by Jason Ingram.ent://SD_ILS/0/SD_ILS:347112024-05-15T11:52:34Z2024-05-15T11:52:34Zby Taylor, Genevieve<br/>Call Number 641.853 TAY<br/>Publication Date 2012<br/>Summary Move over cupcakes! Marshmallows - sweet, comforting, versatile and utterly delicious - have arrived with style. The childhood favourite has had an extraordinary makeover. Easy and cheap to make, and a low-fat treat that is perfect for puddings, parties and presents, these sensational, pillowy delights will leave your mouth watering. Try: Nostalgic Marshmallows: Neapolitan ice-cream marshmallow; marshmallow and jam 'teacakes'; chocolate orange squares. Marshmallows for celebrating: Hallowe'en and party pops; marshmallow frosted cakes; lovehearts and s'mores. Grown-up Marshmallows: coffee and walnut marshmallows; Turkish delights; mojito marshmallows. With techniques and tips for making the perfect marshmallow, and with a vegetarian option, this collection of glorious artisan sweets will change the way you think about marshmallows forever!<br/>Format: Books<br/>John slattery's creative chocolate / John Slattery.ent://SD_ILS/0/SD_ILS:318962024-05-15T11:52:34Z2024-05-15T11:52:34Zby Slattery, John, 1953-<br/>Call Number 641.6374 SLA<br/>Publication Date 2011<br/>Format: Books<br/>Tea with Jane Austen : recipes inspired by her novels and letters / Pen Vogler.ent://SD_ILS/0/SD_ILS:1585962024-05-15T11:52:34Z2024-05-15T11:52:34Zby Vogler, Pen, author.<br/>Call Number 641.5942 VOG<br/>Publication Date 2016<br/>Summary CAKES, BAKING, ICING & SUGARCRAFT. Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the cookies enjoyed by Fanny in 'Mansfield Park'.<br/>Format: Books<br/>Bean cooking : recipes all about beans / Linda Turner and Diane Newsom.ent://SD_ILS/0/SD_ILS:1250882024-05-15T11:52:34Z2024-05-15T11:52:34Zby Turner, Linda, author.<br/>Call Number 641.6565 TUR<br/>Publication Date 2014<br/>Summary Cooking with beans is so easy and interesting you will fall in love with these recipes, not to mention the savings you'll make to your weekly shopping. When we say beans we aren't just talking about the obvious-green beans, broad beans, soybeans, borlotti beans, kidney beans and butter beans. We have also included some delicious recipes from those 'other' beans, like vanilla beans and coffee beans. These recipes are delicious, everyday recipes you'll make again and again. With dishes like Rich Italian Borlotti Beef Casserole, Greek-style Lamb & Bean Soup, Bean Pate, Bruschetta and Layered Tortilla Pie. There are also tantalizing desserts. Did you know that beans are packed with health benefits? They are also a great source of soluble and insoluble fibre. Soluble fibre helps lower cholesterol, while insoluble fibre is important for bowel healt.<br/>Format: Regular print<br/>Delia's cakes / [Delia Smith] ; photography by Dan Jones ; food stylist Lindsey Greensted Benech.ent://SD_ILS/0/SD_ILS:354322024-05-15T11:52:34Z2024-05-15T11:52:34Zby Smith, Delia<br/>Call Number 641.8653 SMI<br/>Publication Date 2013<br/>Summary The only cake book you'll ever need, from one of the world's best-loved and most-trusted cooks. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to exciting new recipes such as iced hidden strawberry cupcakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted.<br/>Format: Books<br/>Dr Karl's brain food / [Dr Karl Kruszelnicki].ent://SD_ILS/0/SD_ILS:314942024-05-15T11:52:34Z2024-05-15T11:52:34Zby Kruszelnicki, Karl, 1948-<br/>Call Number 500 KRU<br/>Publication Date 2011<br/>Summary Did you know that the diet industry gets fatter and more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why coffee out of the bum of an Indonesian civet costs $1000 a kilo?! Well, thank goodness for the world's best-loved science guru, Dr Karl. In his brand new book, Brain Food, he debunks foodie fads, shines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tasty, colour illustrations, pictures (and only one or two boring diagrams), Brain Food will make you laugh and make you cry - AND make you smarter.<br/>Format: Books<br/>Classic German baking : the very best recipes for traditional favorites, from pfeffernüsse to streuselkuchen / Luisa Weiss ; photographs by Aubrie Pick.ent://SD_ILS/0/SD_ILS:2732622024-05-15T11:52:34Z2024-05-15T11:52:34Zby Weiss, Luisa, author.<br/>Call Number 641.8150943 WEI<br/>Publication Date 2016<br/>Summary "German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted,"--Baker & Taylor.<br/>Format: Books<br/>Eating together : food, space, and identity in Malaysia and Singapore / Jean Duruz and Gaik Cheng Khoo.ent://SD_ILS/0/SD_ILS:1505572024-05-15T11:52:34Z2024-05-15T11:52:34Zby Duruz, Jean, author.<br/>Call Number 394.1209595 DUR<br/>Publication Date 2014<br/>Summary "Analyses cultures of eating together in Malaysia and Singapore. It explores everyday spaces, such as street stalls, hawker centers, and coffee shops. Reflecting on these as sites for people's "different" culinary exchanges, the book captures resonances of national, ethnic, cosmopolitan and multicultural identity"--<br/>Format: Books<br/>The home creamery / Kathy Farrell-Kingsley.ent://SD_ILS/0/SD_ILS:302482024-05-15T11:52:34Z2024-05-15T11:52:34Zby Farrell-Kingsley, Kathy<br/>Call Number 637.3 FAR<br/>Publication Date 2008<br/>Summary Make your own fresh dairy products. Easy recipes for butter, yogurt, sour cream, creme fraiche, cream cheese, ricotta, and more!<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0810/2008005663.html">http://www.loc.gov/catdir/toc/ecip0810/2008005663.html</a><br/>How to hygge : the secrets of Nordic living / Signe Johansen.ent://SD_ILS/0/SD_ILS:2704672024-05-15T11:52:34Z2024-05-15T11:52:34Zby Johansen, Signe, author.<br/>Call Number 641.59489 JOH<br/>Publication Date 2016<br/>Summary Nordic countries are consistently rated as the best places to live for quality of life, happiness and education, literacy and gender equality. But what's their secret? In How To Hygge, renowned Scandinavian cook and writer Signe Johansen explores the culture of hygge, shares the secrets of Nordic living and shows you how to adopt these elements into your everyday life, wherever you are in the world. Hygge is central to the Nordic sense of well-being. Roughly translated as 'cosiness', it implies warmth, conviviality and community. With fifty recipes and glorious imagery, Johansen explains how to enjoy the outdoors the Nordic way, the joy of fika (coming together over cake and coffee), how to collaborate to achieve a sense of community and why alcohol is integral to the healthy hedonism of hygge. For those who have long admired the region's stylish design heritage, she reveals how to achieve Scandi-Cool in your own home, without breaking the bank.<br/>Format: Books<br/>Doughnut : a global history / Heather Delancey Hunwick.ent://SD_ILS/0/SD_ILS:1579232024-05-15T11:52:34Z2024-05-15T11:52:34Zby Hunwick, Heather, 1948-, author.<br/>Call Number 641.8653 HUN<br/>Publication Date 2015<br/>Summary Doughnuts, like hot dogs and apple pie, are widely seen as a quintessentially American food.But their story is much older, one that began in the Old World. Doughnut: A Global History reveals the long history and wide reach of these deep-fried dough delights. Heather Hunswick takes readers on an exciting ride from pre-history, to Ancient Egypt and Rome, through medieval and Renaissance Europe, and up to the New World. Here, doughnuts evolved from the open-hearth to the present, with its many old and familiar local favorites, popular commercial brands, and new waves of mouth-watering artisanal creations. It?s a story that encompasses not just culinary history, but the doughnut?s role in art and culture, health and social changes, and fad and fashion. So pour a cup of coffee and settle in for a great read, one sure to delight doughnut lovers and food historians alike.<br/>Format: Books<br/>Food lover's guide to the world : experience the great global cuisines.ent://SD_ILS/0/SD_ILS:2737912024-05-15T11:52:34Z2024-05-15T11:52:34Zby Lonely Planet Publications (Firm)<br/>Call Number 641.3009 FOO<br/>Publication Date 2012<br/>Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.<br/>Format: Regular print<br/>The flavours of Arabia : cookery and food in the Middle East / Florian Harms, Lutz Jäkel.ent://SD_ILS/0/SD_ILS:253892024-05-15T11:52:34Z2024-05-15T11:52:34Zby Harms, F. (Florian)<br/>Call Number 641.5956 HAR<br/>Publication Date 2007<br/>Summary "This richly illustrated volume not only features nearly ninety recipes from many top chefs across the Islamic world, but also customs, traditions, historical background and culinary tales from eight countries: Morocco, Tunisia, Libya, Egypt, Dubai, Jordan, Syria and Lebanon. This diversity displays the richness of Middle Eastern cookery. Insights into everyday eating habits, the uses of spices and herbs, coffee houses, restaurants and bazaars, and the famous hospitality of Arabia make this book a pleasure, both for those who already love the Middle East and for those who are keen to know more. From the Arabic-European fusion cuisine of Dubai to bread baked in the sand of the Libyan desert, from Lebanon?s top TV chef to the favourite dishes of Moroccan housewives and from exclusive haute-cuisine recipes to hearty country fare, here is the entire, enticing range of Middle Eastern culinary culture."--Publisher website.<br/>Format: Books<br/>Mix & bake / Belinda Jeffery ; photography by Rodney Weidland.ent://SD_ILS/0/SD_ILS:2748712024-05-15T11:52:34Z2024-05-15T11:52:34Zby Jeffery, Belinda, author.<br/>Call Number 641.865 JEF<br/>Publication Date 2017<br/>Summary Belinda Jeffery baked her first cake at the age of five or six, standing by her beloved mother's side. Ever since then, baking has been her passion. In Mix & Bake, she shares 120 of her favourite recipes for cakes, scones, muffins, biscuits, slices, quick breads, pies and tarts, in the hope that they will become your favourites too. The sweet-toothed will be unable to resist macadamia and chocolate chip brownies, a gooey butterscotch peach cake or a mocha cake with shards of coffee bean brittle. Make a simple meal out of dill, ricotta and parmesan muffins by adding a big bowl of salad, or rustle up some pumpernickel and polenta soda bread to serve with soup on a chilly afternoon. Belinda's encouraging words and clear instructions will inspire even the most inexperienced baker, while her gentle advice gives every chance of success. Beautifully illustrated with photographs by Belinda's long-time collaborator Rodney Weidland, this compendium of timeless baking recipes is bound to become a much-loved and well-used addition to your kitchen bookshelf.<br/>Format: Books<br/>Sweet / Yotam Ottolenghi, Helen Goh ; with Tara Wigley.ent://SD_ILS/0/SD_ILS:3011582024-05-15T11:52:34Z2024-05-15T11:52:34Zby Ottolenghi, Yotam, author.<br/>Call Number 641.86 OTT<br/>Publication Date 2017<br/>Summary 'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.' In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.<br/>Format: Books<br/>Texture over taste / Joshua Weissman.ent://SD_ILS/0/SD_ILS:3094822024-05-15T11:52:34Z2024-05-15T11:52:34Zby Weissman, Joshua, author.<br/>Call Number 641.5 WEI<br/>Publication Date 2023<br/>Summary Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, French fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!<br/>Format: Regular print<br/>Your brain on food : how chemicals control your thoughts and feelings / Gary L. Wenk.ent://SD_ILS/0/SD_ILS:2891482024-05-15T11:52:34Z2024-05-15T11:52:34Zby Wenk, Gary Lee, author.<br/>Call Number 615.78 WEN<br/>Publication Date 2019<br/>Summary This essential book vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner that makes it highly accessible to high school teenagers, inquisitive college students and worried parents. Dr. Wenk has skillfully blended the highest scholarly standards with illuminating insights, gentle humor and welcome simplicity. The intersection between brain science, drugs, food and our cultural and religious traditions is plainly illustrated in an entirely new light. Wenk tackles fundamental questions, including: · Why do you wake up tired from a good long sleep and why does your sleepy brain crave coffee and donuts? · How can understanding a voodoo curse explain why it is so hard to stop smoking? · Why is a vegetarian or gluten-free diet not always the healthier option for the brain? · How can liposuction improve brain function? · What is the connection between nature's hallucinogens and religiosity? · Why does marijuana impair your memory now but protect your memory later in life? · Why do some foods produce nightmares? · What are the effects of diet and obesity upon the brains of infants and children? -- Book jacket<br/>Format: Books<br/>Modern baking : cakes, cookies and everything in between / Donna Hay.ent://SD_ILS/0/SD_ILS:2886592024-05-15T11:52:34Z2024-05-15T11:52:34Zby Hay, Donna, author.<br/>Call Number 641.865 HAY<br/>Publication Date 2018<br/>Summary Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.<br/>Format: Regular print<br/>Shannon Bennett's London : a personal guide to the city's best / with Scott Murray.ent://SD_ILS/0/SD_ILS:2120302024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bennett, Shannon, author.<br/>Call Number 647.95421 BEN<br/>Publication Date 2016<br/>Summary From Michelin starred restaurants to local bistros and from luxury hotels to rooms with a view, this unique guide journeys through the unsurpassed culinary experiences in the great city of London. Seen through the eyes of Shannon Bennett - one of Australia's most highly acclaimed chefs and restaurateurs - and travel writer Scott Murray, Shannon Bennett's London is a fascinating guidebook that delves into the diversity that London and its outer regions has to offer from an internationally recognised voice in the culinary world. Across the book's 12 chapters, they explore boutique hotels, fine dining restaurants and hip and trendy eateries - always comparing and contrasting their thoughts on the experiences. From Ducasse to Masgouf House, Lebanese restaurants to iconic pub food, the chapters also include peppered notes of interest from the authors such as the best coffee in town, great English cookbooks, iconic London films and the best London treats to be had. Fully illustrated and complete with a collection of recipes from Shannon himself, which are inspired by their incredible dining experiences, this highly personalised handbook offers a new perspective on one of the world's most popular destinations.<br/>Format: Books<br/>Modern art desserts : recipes for cakes, cookies, confections, and frozen treats based on iconic works of art / Caitlin Freeman ; contributions from Tara Duggan ; foreword by Rose Levy Beranbaum ; photography by Clay McLachlan ; curator's notes by Janet Bishop.ent://SD_ILS/0/SD_ILS:1230602024-05-15T11:52:34Z2024-05-15T11:52:34Zby Freeman, Caitlin<br/>Call Number 641.86 FRE<br/>Publication Date 2013<br/>Summary Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.<br/>Format: Books<br/>Mary Berry's baking bible : fully updated with over 250 new and classic recipes / Mary Berry ; [photographer: Ant Duncan].ent://SD_ILS/0/SD_ILS:3087552024-05-15T11:52:34Z2024-05-15T11:52:34Zby Berry, Mary, 1935-, author.<br/>Call Number 641.815 BER<br/>Publication Date 2022<br/>Summary "Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--<br/>Format: Books<br/>Snow's kitchenalia : how everything works / Alan Snow.ent://SD_ILS/0/SD_ILS:2835372024-05-15T11:52:34Z2024-05-15T11:52:34Zby Snow, Alan, author.<br/>Call Number 643.3 SNO<br/>Publication Date 2017<br/>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.<br/>Format: Books<br/>Cake Angels / Julia Thomas.ent://SD_ILS/0/SD_ILS:315072024-05-15T11:52:34Z2024-05-15T11:52:34Zby Thomas, Julia.<br/>Call Number 641.8653 THO<br/>Publication Date 2011<br/>Summary An irresistible collection of easy-to-make recipes from the award-winning home bakery. Enjoy truly delicious cakes and bakes that are free from gluten, wheat or diary. Light and fluffy sponges, gorgeous cupcakes, rich fruit cakes and moreish traybakes -- all without butter, flour or cream. Julia Thomas, the talented home cook behind the popular Cake Angels bakery, shares her secrets for a delicious range of well-loved cakes that everyone can enjoy, even if they have an intolerance or allergy. Cake Angels takes you step-by-step through the secrets of successful baking, explains frequently used ingredients and provides easy-to-follow recipes that even novice bakers will feel confident making. These cakes look impressive -- with tempting frostings and pretty decorations -- but don't require hours in the kitchen nor resort to hard-to-find specialty ingredients. Divided into simple chapters and with inspiring photographs, this gorgeous, much-needed cookbook includes: Victoria sponge Carrot cake Chocolate, vanilla and lemon cupcakes with different frostings Chocolate and walnut brownies Date and caramel shortcake Raspberry and almond traybake Coffee and walnut cake with coffee cream Italian hazelnut cake Orange and poppy seed cake Chocolate marmalade cake with chocolate cream filling Flapjacks Apricot and hazelnut traybake Gingerbread cupcakes with ginger caramel frosting White chocolate blondies.<br/>Format: Books<br/>Moveable feasts : the history, science, and lore of food / by Gregory McNamee.ent://SD_ILS/0/SD_ILS:241382024-05-15T11:52:34Z2024-05-15T11:52:34Zby McNamee, Gregory.<br/>Call Number 641.3 MCN<br/>Publication Date 2007<br/>Summary "Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0616/2006021049.html">http://www.loc.gov/catdir/toc/ecip0616/2006021049.html</a><br/>Food & drink : modernist cuisine photography / by Nathan Myhrvold.ent://SD_ILS/0/SD_ILS:3094922024-05-15T11:52:34Z2024-05-15T11:52:34Zby Myhrvold, Nathan, photographer, author.<br/>Call Number 641.0222 MYH<br/>Publication Date 2023<br/>Summary Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colourful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.<br/>Format: Books<br/>Food city : four centuries of food-making in New York / Joy Santlofer ; foreword by Marion Nestle.ent://SD_ILS/0/SD_ILS:2732322024-05-15T11:52:34Z2024-05-15T11:52:34Zby Santlofer, Joy, author.<br/>Call Number 338.4 SAN<br/>Publication Date 2017<br/>Format: Books<br/>Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.ent://SD_ILS/0/SD_ILS:318862024-05-15T11:52:34Z2024-05-15T11:52:34Zby Cazor, Anne.<br/>Call Number 641.5 CAZ<br/>Publication Date 2012<br/>Format: Books<br/>Ingredients / created by Peter Mirams ; original text by Loukie Werle [and Jill Cox].ent://SD_ILS/0/SD_ILS:2705332024-05-15T11:52:34Z2024-05-15T11:52:34Zby Werle, Loukie.<br/>Call Number 641.3 WER<br/>Publication Date 2012 1998<br/>Summary Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.<br/>Format: Books<br/>My last supper : the next course : 50 more great chefs and their final meals, portraits, interviews, and recipes / Melanie Dunea ; introduction by Marco Pierre White.ent://SD_ILS/0/SD_ILS:312852024-05-15T11:52:34Z2024-05-15T11:52:34Zby Dunea, Melanie.<br/>Call Number 641.50922 DUN<br/>Publication Date 2011<br/>Summary An irresistible collection of stunning photography and original recipes, in which culinary luminaries answer the question: What would you eat for your last meal on earth? In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique conceit. In My Last Supper: The Second Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Jol͡ Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Second Course is so much more than a coffee table book--it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.<br/>Format: Books<br/>Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.ent://SD_ILS/0/SD_ILS:318822024-05-15T11:52:34Z2024-05-15T11:52:34Zby Gutenbrunner, Kurt.<br/>Call Number 641.59436 GUT<br/>Publication Date 2011<br/>Format: Books<br/>Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.ent://SD_ILS/0/SD_ILS:2990202024-05-15T11:52:34Z2024-05-15T11:52:34Zby Quinn, Katie, author.<br/>Call Number 641.673 QUI<br/>Publication Date 2021<br/>Summary In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.<br/>Format: Books<br/>Food & drink infographics : a visual guide to culinary pleasures / Simone Klabin ; ed. Julius Wiedemann.ent://SD_ILS/0/SD_ILS:2897942024-05-15T11:52:34Z2024-05-15T11:52:34Zby Klabin, Simone, author.<br/>Call Number 641 KLA<br/>Publication Date 2018<br/>Summary Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You?ll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavour pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a foreword by cooking author Michael Ruhlman, followed by a historic survey of food imagery exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness.<br/>Format: Books<br/>The 50 greatest dishes of the world / James Steen.ent://SD_ILS/0/SD_ILS:2758612024-05-15T11:52:34Z2024-05-15T11:52:34Zby Steen, James, author.<br/>Call Number 641.3 STE<br/>Publication Date 2017<br/>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.<br/>Format: Books<br/>Lazy cake cookies & more : delicious, shortcut desserts with 5 ingredients or less / Jennifer Palmer.ent://SD_ILS/0/SD_ILS:1580472024-05-15T11:52:34Z2024-05-15T11:52:34Zby McCartney, Jennifer, 1980-<br/>Call Number 641.86 MCC<br/>Publication Date 2015<br/>Format: Books<br/>From silver to cocaine : Latin American commodity chains and the building of the world economy, 1500-2000 / edited by Steven Topik, Carlos Marichal, and Zephyr Frank.ent://SD_ILS/0/SD_ILS:2733732024-05-15T11:52:34Z2024-05-15T11:52:34Zby Topik, Steven, editor.<br/>Call Number 382.098 FRO<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip069/2006004882.html">http://www.loc.gov/catdir/toc/ecip069/2006004882.html</a><br/>The sweet book of candy making : from the simple to the spectacular-how to make caramels, fudge, hard candy, fondant, toffee, and more! / Elizabeth LaBau.ent://SD_ILS/0/SD_ILS:354442024-05-15T11:52:34Z2024-05-15T11:52:34Zby LaBau, Elizabeth.<br/>Call Number 641.853 LAB<br/>Publication Date 2012<br/>Summary "This mouthwatering book is an illustrated, comprehensive guide to candy making in three sections. Part I is a complete guide to all the ingredients and tools you need in your pantry to master the art. Part II, the bulk of the book, teaches the basics of different styles of candy, using more than 50 delicious recipes to demonstrate the techniques. You'll find chapters on all the basics, including:- Hard candies- Caramels- Toffee- Fondant- Fudge- Truffles- Fruit and nut-based candies- Marshmallows- ChocolatesPart III covers the finishing touches, including molding, piping, decorating, and presenting your candies.Sweeten up your kitchen with The Sweet Book of Candy Making!"--<br/>Format: Books<br/>Food on the move : dining on the legendary railway journeys of the world / edited by Sharon Hudgins.ent://SD_ILS/0/SD_ILS:2891512024-05-15T11:52:34Z2024-05-15T11:52:34Zby Hudgins, Sharon, editor.<br/>Call Number 647.9631 FOO<br/>Publication Date 2019 2018<br/>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.<br/>Format: Books<br/>Frozen paleo : dairy-free ice cream, pops, pies, granitas, sorbets, and more / Pamela Braun.ent://SD_ILS/0/SD_ILS:2704712024-05-15T11:52:34Z2024-05-15T11:52:34Zby Braun, Pamela, author.<br/>Call Number 641.862 BRA<br/>Publication Date 2016<br/>Summary We all scream for ice cream...even those of us with dietary restrictions. The Paleo or Primal lifestyle doesn't have to be restrictive any longer, as there are now a host of dairy-free dessert options to satisfy your sweet tooth. Using nut milks, natural sugars, and no artificial additives, these recipes mimic the same creamy texture and sweet taste of regular ice cream. With full-color photographs and easy-to-follow, step-by-step instructions, delicious frozen treats like these can be whipped up in a flash: * Salted Caramel Crack Ice Cream * Bulletproof Coffee Affogato * Vanilla Cherry Sorbet * Watermelon Lime Granita * Frozen Chocolate Cream Pie. The Paleo-style of eating seems to be here to stay. This cookbook takes it to another level.<br/>Format: Books<br/>On the menu / James Mackenzie ; foreword by Nigel Barden ; photography by Jason Lowe.ent://SD_ILS/0/SD_ILS:320212024-05-15T11:52:34Z2024-05-15T11:52:34Zby Mackenzie, James.<br/>Call Number 641.5 MAC<br/>Publication Date 2011<br/>Format: Books<br/>The experience economy : work is theatre & every business a stage / B. Joseph Pine II, James H. Gilmore.ent://SD_ILS/0/SD_ILS:1505532024-05-15T11:52:34Z2024-05-15T11:52:34Zby Pine, B. Joseph<br/>Call Number 658.56 PIN<br/>Publication Date 1999<br/>Summary With The Experience Economy, Pine & Gilmore explore how successful companies - using goods as props and services as the stage - create experiences that engage customers in an inherently personal way. Why does a cup of coffee cost more at a trendy cafe than it does at the corner diner or when brewed at home? It's the value that the experience holds for the individual that determines the worth of the offering and the work of the business. From online communities to airport parking, the authors draw from a rich and varied mix of examples that showcase businesses in the midst of creating engaging experiences for both consumers and corporate customers. Make no mistake, say Pine & Gilmore: goods and services are no longer enough. Experiences are the foundation for future economic growth, and The Experience Economy is the playbook from which managers can begin to direct new performances.<br/>Format: Books<br/>Table of contents <a href="http://lcweb.loc.gov/catdir/toc/98-33202.html">http://lcweb.loc.gov/catdir/toc/98-33202.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy1311/98033202-d.html">http://www.loc.gov/catdir/enhancements/fy1311/98033202-d.html</a><br/>Perspectives of human resource management in the Asia Pacific / editors, Alan R. Nankervis, Samir R. Chatterjee & Jane Coffey.ent://SD_ILS/0/SD_ILS:228492024-05-15T11:52:34Z2024-05-15T11:52:34Zby Nankervis, Alan R.<br/>Call Number 658.30095 PER<br/>Publication Date 2006<br/>Format: Books<br/>Serbian cooking : popular recipes from the Balkan region / Danijela Kracun and Charles McFadden.ent://SD_ILS/0/SD_ILS:1534372024-05-15T11:52:34Z2024-05-15T11:52:34Zby Kracun, Danijela, author.<br/>Call Number 641.594971 KRA<br/>Publication Date 2015<br/>Summary Forty-nine recipes make up this Eastern European cookbook. Inside, find all types of traditional Serbian fare, including potato salad, lentil soup, and an assortment of pita dishes, as well as sauces and a multitude of delectable desserts, such as creme puffs, baklava, and crepes. Most Serbian cooking traditions are intertwined with the cultures of its neighbouring countries. So, dont be surprised if some of these dishes seem similar to some of your own familys traditional recipes. Also, be prepared for some differences. In Serbia, lunch is the biggest meal of the day, while dinner happens to be the lightest, typically focusing on merely cold cuts and bread. Throw in an afternoon snack of a baked pastry and coffee and consider yourself a convert! Many of the recipes are vegetarian, but feel free to add your choice of meat to any dish.<br/>Format: Books<br/>Why we eat, how we eat : contemporary encounters between foods and bodies / edited by Emma-Jayne Abbots, Anna Lavis.ent://SD_ILS/0/SD_ILS:1204952024-05-15T11:52:34Z2024-05-15T11:52:34Zby Why We Eat, How We Eat (Conference) (2011 : London, England)<br/>Call Number 613.2019 WHY<br/>Publication Date 2013<br/>Format: Books<br/>Food activism : agency, democracy and economy / edited by Carole Counihan and Valeria Siniscalchi.ent://SD_ILS/0/SD_ILS:1508062024-05-15T11:52:34Z2024-05-15T11:52:34Zby Counihan, Carole, 1948-<br/>Call Number 363.85 FOO<br/>Publication Date 2014<br/>Summary "Across the globe, people are challenging the agro-industrial food system and its exploitation of people and resources, reduction of local food varieties, and negative health consequences. In this collection leading international anthropologists explore food activism across the globe to show how people speak to, negotiate, or cope with power through food. Who are the actors of food activism and what forms of agency do they enact? What kinds of economy, exchanges, and market relations do they practice and promote? How are they organized and what are their scales of political action and power relations? Each chapter explores why and how people choose food as a means of forging social and economic justice, covering diverse forms of food activism from individual acts by consumers or producers to organized social groups or movements. The case studies embrace a wide geographical spectrum including Cuba, Sri Lanka, Egypt, Mexico, Italy, Canada, France, Colombia, Japan, and the USA. This is the first book to examine food activism in diverse local, national, and transnational settings, making it essential reading for students and scholars in anthropology and other fields interested in food, economy, politics and social change"--<br/>Format: Books<br/>The kitchen as laboratory : reflections on the science of food and cooking / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.ent://SD_ILS/0/SD_ILS:318912024-05-15T11:52:34Z2024-05-15T11:52:34Zby Vega, César.<br/>Call Number 664.07 KIT<br/>Publication Date 2012<br/>Format: Books<br/>Sourdough : from pastries to gluten-free wholegrain breads / Yoke Mardewi.ent://SD_ILS/0/SD_ILS:1252402024-05-15T11:52:34Z2024-05-15T11:52:34Zby Mardewi, Yoke<br/>Call Number 641.815 MAR<br/>Publication Date 2011<br/>Summary Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.<br/>Format: Regular print<br/>Vegetable fats and oils / Sabine Krist ; translated by Barbara Bauer ; with contributions from S. Biladt, C. Bulis, G. Buchbauer, B. Ellinger, J. Konig, S. Strugger, M. Vala, and M. Wall.ent://SD_ILS/0/SD_ILS:3077572024-05-15T11:52:34Z2024-05-15T11:52:34Zby Krist, Sabine, 1972-, author.<br/>Call Number 664.3 KRI<br/>Publication Date 2020<br/>Summary This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.<br/>Format: Regular print<br/>Food science /Norman N. Potter, Joseph H. Hotchkiss.ent://SD_ILS/0/SD_ILS:3078122024-05-15T11:52:34Z2024-05-15T11:52:34Zby Potter, Norman N.<br/>Call Number 664 POT<br/>Publication Date 2013 1998<br/>Format: Regular print<br/>Comfort me with offal : Ruth Bourdain's guide to gastronomy / Ruth Bourdain.ent://SD_ILS/0/SD_ILS:1209802024-05-15T11:52:34Z2024-05-15T11:52:34Zby Bourdain, Ruth<br/>Call Number 641.013 BOU<br/>Publication Date 2012<br/>Summary "Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain's extraordinary life in food, including appearances from many of the world's most renowned chefs"--P. [4] of cover.<br/>Format: Books<br/>Taste : the infographic book of food / Laura Rowe.ent://SD_ILS/0/SD_ILS:1579272024-05-15T11:52:34Z2024-05-15T11:52:34Zby Rowe, Laura, author.<br/>Call Number 641.3 ROW<br/>Publication Date 2015<br/>Summary Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.<br/>Format: Books<br/>Food and beverage service / Dennis Lillicrap, John Cousins.ent://SD_ILS/0/SD_ILS:321112024-05-15T11:52:34Z2024-05-15T11:52:34Zby Lillicrap, D. R.<br/>Call Number 647.95 LIL<br/>Publication Date 2010<br/>Format: Books<br/>Suqar / Greg & Lucy Malouf ; photography by Alan Benson.ent://SD_ILS/0/SD_ILS:2886542024-05-15T11:52:34Z2024-05-15T11:52:34Zby Malouf, Greg, author.<br/>Call Number 641.860956 MAL<br/>Publication Date 2018<br/>Summary SUQAR is a celebration of the sweet Middle East. Through more than 110 exciting recipes, acclaimed food writers Greg and Lucy Malouf take you on a sumptuous tour across the region. Be tempted by flaky, nut-stuffed pastries and delicate milk puddings, exotic fruit salads, silken sorbets, syrup-soaked fritters and a delectable range of spiced cakes and cookies, or try your hand at refreshing drinks and exquisite confectionery and preserves. Many of SUQAR's recipes are inspired by Greg's childhood memories, others by the Maloufs' extensive travels. Some are favourites from Greg's restaurant menus, past and present, and all meld ancient traditions and modern influences in his signature style. Above all, the recipes in SUQAR express the spirit of sharing and generosity that defines Middle Eastern cuisine. Greg Malouf has been a transforming influence on the world food scene for nearly 20 years with his inventive modern Middle Eastern style. He divides his time between Melbourne, London and the Middle East. Lucy Malouf is a food and travel writer and an experienced food editor who consults to publishing houses globally. Greg and Lucy's award-winning food and travel books have been translated into multiple languages and are published around the world. SUQAR is their eighth book.<br/>Format: Regular print<br/>Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320472024-05-15T11:52:34Z2024-05-15T11:52:34Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 PAT<br/>Publication Date 2012<br/>Format: Books<br/>Moufflet : more than 100 gourmet muffin recipes that rise to any occasion / Kelly Jaggers.ent://SD_ILS/0/SD_ILS:352062024-05-15T11:52:34Z2024-05-15T11:52:34Zby Jaggers, Kelly<br/>Call Number 641.8157 JAG<br/>Publication Date 2012<br/>Summary Puts ordinary muffins over the top! Indulge in the rich flavors of pumpkin and caramel. Savor the satisfying taste of maple and bacon. Experience the extraordinary combination of goat cheese and leeks. In this cookbook, you'll find enough gourmet muffins to entertain your every tastebud. Whether you're looking for the perfect side for a special dinner or a delightful dessert to end your soiree, the scrumptious ingredients in these recipes are sure to leave you wanting more. You and your guests won't be able to resist nibbling on sweet and savory muffins like: Mascarpone Pound Cake Pepper Jack Chorizo Double Shot Espresso Pistachio Rose Water Sun-Dried Tomato and Parmesan Dulce de Leche Spinach, Artichoke, and Jalapeno No longer just a complement to coffee, these flavorful muffins are sure to be the star of any meal.<br/>Format: Books<br/>A taste of Cuba : recipes from the Cuban-American community / Linette Creen.ent://SD_ILS/0/SD_ILS:2117132024-05-15T11:52:34Z2024-05-15T11:52:34Zby Creen, Linette.<br/>Call Number 641.597291 CRE<br/>Publication Date 1994<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy1207/93048094-t.html">http://www.loc.gov/catdir/enhancements/fy1207/93048094-t.html</a><br/>Academy of nutrition and dietetics complete food and nutrition guide.ent://SD_ILS/0/SD_ILS:2759212024-05-15T11:52:34Z2024-05-15T11:52:34Zby Duyff, Roberta Larson, author.<br/>Call Number 613.2 DUY<br/>Publication Date 2017<br/>Format: Books<br/>The food history reader : primary sources / edited by Ken Albala.ent://SD_ILS/0/SD_ILS:2737042024-05-15T11:52:34Z2024-05-15T11:52:34Zby Albala, Ken, 1964-, editor of compilation.<br/>Call Number 641.3009 FOO<br/>Publication Date 2014<br/>Summary With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.<br/>Format: Books<br/>