Search Results for cookery - Narrowed by: Other

Dissecting chicken

2024-05-17T23:22:06Z

by Byron, Keith
Call Number WAIARC AV 378.945 DIS
Publication Date 1975
Summary Keith Byron demonstrates dissecting the chicken with brief study of class reaction to teaching.
Format: Other

Soups : [digital videorecording] produced by Nestle Foodservice Team in collaboration with Fairchild Audio Visual.

2024-05-17T23:22:06Z

by Fairchild Audio Visual
Call Number DVD 641.813 SOU
Publication Date 1989 1988 1987 1986 1985
Format: Other

Desserts [digital videorecording] produced by Nestle Foodservice Team in collaboration with Fairchild Audio Visual.

2024-05-17T23:22:06Z

by Fairchild Audio Visual
Call Number AV 641.86 DES
Publication Date 1989 1988 1987 1986 1985
Format: Other

Stocks, sauces and gravies [digital videorecording] produced by Nestle Foodservice Team in collaboration with Fairchild Audio Visual.

2024-05-17T23:22:06Z

by Fairchild Audio Visual
Call Number DVD 641.81 STO
Publication Date 1989 1988 1987 1986 1985
Format: Other

Mediterranean cookery volume1 [digital videorecording] : Egypt, Turkey, Morocco and Greece.

2024-05-17T23:22:06Z

by Roden, Claudia.
Call Number DVD 641.594 ROD (UNIT)1
Publication Date 1987
Summary In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format: Other

The world of vegetarian cuisine. [Volume 1] [digital videorecording] / directed by James McIntosh ; produced by Gold Coast Video.

2024-05-17T23:22:06Z

by McIntosh, James.
Call Number DVD 641.5636 WOR
Publication Date 1999 1998 1997 1996 1995
Format: Other

World of herbs [digital videorecording] / written & presented by Lesley Bremness ; producer, Saskia Sutton ; director, Nicholas Ferguson.

2024-05-17T23:22:06Z

by Bremness, Lesley.
Call Number DVD 641.357 WOR VOL1
Publication Date 1990
Summary A series of six programs exploring herbs and their use for cooking, cosmetics, and remedies.
Format: Other

Multicultural foods [digital videorecording] : it's all in the sauces.

2024-05-17T23:22:06Z

by Russell, Geoff.
Call Number DVD 641.59 MUL
Publication Date 1992
Summary Looks at the variety of foods available in Australia. Demonstrates French, Greek, Chinese, Indian and Italian methods of cooking.
Format: Other

Multicultural foods 2 [digital videorecording]

2024-05-17T23:22:06Z

by Video Education Australasia.
Call Number TR DVD 641.59 MUL
Publication Date 1995 1992
Summary Looks at the variety of foods available in Australia. Demonstrates German, Lebanese, Japanese, Indonesian and Thai methods of cooking.
Format: Other

Buffet techniques [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institue of TAFE, and Hotel School, Regency Institute of TAFE, for Australian Committee for Training Curriculum.

2024-05-17T23:22:06Z

by Australian Committee for Training Curriculum.
Call Number DVD 641.57 BUF
Publication Date 1994
Format: Other

Poultry and game [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institute of TAFE and Hotel School, Regency Institute of TAFE for ACTRAC.

2024-05-17T23:22:06Z

by Australian Committee for Training Curriculum.
Call Number DVD 641.665 POU
Publication Date 1994
Summary A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
Format: Other

The food lover's guide to Australia [digital videorecording].

2024-05-17T23:22:06Z

by Savill, Joanna, 1957-
Call Number DVD 641.50994 FOO (UNIT)PART 4
Publication Date 1996
Summary A multicultural look at the growing, buying and cooking of food in Australia, ranging from Aboriginal bush tucker to European, Asian and African influences on contemporary cooking.
Format: Other

Two fat ladies [digital videorecording] : a gastronomical adventure.

2024-05-17T23:22:06Z

by Wright, Clarissa Dickson.
Call Number DVD 641.5 TWO
Publication Date 1997
Summary A gastronomical adventure. Loud, funny and undoubtedly fat, Jennifer and Clarissa don't suffer fools gladly. On the subject of food they don't suffer them at all. Jennifer Paterson and Clarissa Dickson Wright, the two largest characters to have emerged on the food scene in recent years, tour Britain on their triumph thunderbird, in the quest to rediscover the delights of traditional home cooking. Features: Fish & shellfish - Jennifer and Clarissa travel down to Cornwall where they step in to help out in a friend's restaurant for the evening; Meat; Fruit & vegetables; Cakes & baking; and Food in the wild. (1997)
Format: Other

A Malay wedding [digital videorecording] / presented and written by Margaret Chan.

2024-05-17T23:22:06Z

by Chan, Margaret.
Call Number DVD 641.5959 MAL
Publication Date 1998
Format: Other

Iran [digital videorecording]

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.5955 IRA
Publication Date 1998
Summary The program explores spicy and aromatic dishes of Iranian cuisine.
Format: Other

Italy [digital videorecording]

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.5945 ITA
Publication Date 2006 1998
Summary Explores Italian cooking techniques and foods. Demonstrates the preparation of a variety of Italian dishes.
Format: Other

Britain [videorecording].

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.5941 BRI
Publication Date 1998
Summary Explores British cooking techniques and foods. Demonstrates the preparation of a variety of British dishes.
Format: Other

Japan [digital videorecording]

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.5952 JAP
Publication Date 1998
Summary In this program we explore the Japanese cuisine, introduced by a Japanese family in Australia.
Format: Other

India [digital videorecording]

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.5954 IND
Publication Date 1998
Summary When we think of Indian food we think of curry, but it's the subtle variations an nuances of the vast range of spices that makes the cuisine of this country a worldwide favourite. In this program we explore Indian cuisine presented by and Indian lining in Australia.
Format: Other

Korea [digital videorecording]

2024-05-17T23:22:06Z

by Ou, Serge.
Call Number DVD 641.59519 KOR
Publication Date 1998
Summary The program explores Korean cooking techniques and demonstrates the preparation of a variety of Korean dishes.
Format: Other

Austria [videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.59436 AUS
Publication Date 1998
Summary "Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format: Other

Antonio Carluccio's southern Italian feast [digital videorecording] / produced and directed by Caius Julyan.

2024-05-17T23:22:06Z

by Carluccio, Antonio.
Call Number DVD 641.5945 ANT
Publication Date 1999
Format: Other

A shared table [digital videorecording] / [written and presented by] Stephanie Alexander.

2024-05-17T23:22:06Z

by Alexander, Stephanie, 1940-
Call Number DVD 641.50994 SHA
Publication Date 1999
Summary In this seven parts series from ABC TV Stephanie Alexander invites you to her 'shared table', a culinary journey to seven different regions of Australia. At each location, and with help from her friend and fellow chef Elena Bonnici, she creates a delicious meal from locally sourced ingredients.
Format: Other

A gondola on the Murray [videorecording].

2024-05-17T23:22:06Z

by De Pieri, Stefano.
Call Number DVD 641.5945 GON
Publication Date 1999
Summary Born in Treviso, near Venice, Stefano de Pieri grew up surrounded by laughter, politics, music, and most importantly, food. Now living in Mildura, a haven of fresh produce, Stefano continues the tradition of fine Italian cooking using the exceptional ingredients this region has to offer. Join Stefano in creating delicious dishes from the simple to the spectacular, including favourites such as bruschetta and eggplant parmigiana.
Format: Other

From bush tucker to bruschetta [digital videorecording] : a concise history of Australian food.

2024-05-17T23:22:06Z

by Video Education Australasia.
Call Number TR DVD 641.300994 FRO
Publication Date 1999
Format: Other

Savouring the world vol. 1 [digital videorecording]: Morocco & Lebanon.

2024-05-17T23:22:06Z

Call Number DVD 641.5964 MOR
Publication Date 1999
Summary Visit Morocco and Lebanon through your tastebuds. Explore regions and learn to cook local dishes.
Format: Other

Savouring the world vol. 2 [digital videorecording]: Spain & France.

2024-05-17T23:22:06Z

Call Number DVD 641.5946 SPA
Publication Date 1999
Summary Visit Spain and France through your tastebuds. Explore Andalucia and Languedoc and learn to cook local dishes.
Format: Other

Savouring the world vol. 3 [digital videorecording]: Thailand & Vietnam.

2024-05-17T23:22:06Z

Call Number DVD 641.5959 THA
Publication Date 1999
Summary Visit Thailand and Vietnam through your tastebuds. Explore Thailand and the Vietnamese River Red Delta and learn to cook local dishes.
Format: Other

New foods at the market [digital videorecording]

2024-05-17T23:22:06Z

by Zahirovic, Mustafa.
Call Number TR DVD 641.3 NEW
Publication Date 2000
Summary Are there any new foods in the market place? Do they have exotic names and come from far away places? The answer is both yes and no - in that order. The fact is, there is a stream of new foods continually reaching fruit and vegetable stalls, delicatessens and butchers. But, mostly they are a product of local innovation. For the hospitality industry, new twists on old favourites as well as entirely new products are a bonus. From honey pears, to Dutch cream potatoes, to tender veal osso bucco, the latest offerings represent new flavours, textures and colours - and above all, exciting and novel culinary experiences. New Foods at the Market promises to be an intriguing and informative exploration of the creativity that takes place before a product reaches a 'creative kitchen'.
Format: Other

Jamie Oliver : [videorecording] pukka tukka / written and presented by Jamie Oliver.

2024-05-17T23:22:06Z

by Klein, Brian.
Call Number DVD 641.5 JAM
Publication Date 2000
Format: Other

To good health! [digital videorecording] : find your way to a healthier you : feel better today, stay healthy for tomorrow! / [presenter and producer, Dr. Nassim Malouf]

2024-05-17T23:22:06Z

by Malouf, Nassim
Call Number DVD 641.563 TOG VOL. 1
Publication Date 2009 2008 2007 2006 2005
Summary Obesity is a major concern worldwide, not only because of the diminished fitness and motion, but because it leads to serious illnesses such as Diabetes and Heart Disease. This series will teach you how to prepare easy and healthy meals with the necessary intake of vitamins and minerals that give you the balance that you need to be healthy. Also, each episode includes dietary recommendations.
Format: Other

Coffee making skills [digital videorecording] : milk texturing and milk patterns / Barista College of Australia.

2024-05-17T23:22:06Z

by Barista College of Australia.
Call Number TR DVD 641.3373 COF
Publication Date 2000
Summary George Sabados has uncovered and pioneered some amazing espresso techniques, which no one anywhere else in the world has been able to do. The program takes you through the different types of coffee drinks (espresso, risretto, macchiato, doppio, long black, café latte, flat white, cappuccino) and how to prepare them. This video will open your eyes to a whole new world of coffee art.
Format: Other

Nigella bites [digital videorecording] / [Nigella Lawson].

2024-05-17T23:22:06Z

by Lawson, Nigella, 1960-
Call Number DVD 641.5 LAW
Publication Date 2001
Summary Influential and best-selling UK food and lifestyle writer, Nigella Lawson shows us step-by-step how to prepare simple but delicious meals using fast, functional recipes.
Format: Other

Jamie Oliver happy days tour live! [digital videorecording].

2024-05-17T23:22:06Z

by Klein, Brian.
Call Number DVD 641.5 JAM
Publication Date 2001
Summary Take one hugely talented chef, add loads of delicious recipes, mix with 3000 up-for-it fans, stir in some specially filmed scenes, add heaps of audience participation then place in London's Hammersmith Apollo for around 2 hours. The result? The best live cooking show ever!
Format: Other

Nigella's Christmas bites [digital videorecording] / [Nigella Lawson].

2024-05-17T23:22:06Z

by Lawson, Nigella, 1960-
Call Number DVD 641.568 NIG
Publication Date 2002
Format: Other

The food lovers' guide to Australia [digital videorecording]. Series 2.

2024-05-17T23:22:06Z

by Savill, Joanna, 1957-
Call Number DVD 641.50994 FOO S.2 VOL. 1
Publication Date 2002
Format: Other

The naked chef. Series 1 [digital videorecording].

2024-05-17T23:22:06Z

by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2002
Summary You could cook great food at home with maximum flavour and minimum effort. Each episode follows a hectic day in Jamie's life as he prepares food for his friend, family and work-mates.
Format: Other

More food lovers' guide to Australia [digital videorecording]. Series 3.

2024-05-17T23:22:06Z

by Savill, Joanna, 1957-
Call Number DVD 641.50994 MOR VOL3
Publication Date 2002
Format: Other

Surfing the menu. Episodes 1-8 [videorecording].

2024-05-17T23:22:06Z

by O'Donoghue, Ben.
Call Number DVD 641.5994 SUR
Publication Date 2003
Summary Welcome to the Cutris & Ben's gastronomical adventure across the sun, fun and food-filled Land of Oz! Throw in a handful of world famous wine regions, wicked surfing sports, some horse-riding action as well as topless cooking and you won't be able to decide which is the tastiest - the places they take you or the dishes they create!
Format: Other

Kylie Kwong [digital videorecording] : heart and soul.

2024-05-17T23:22:06Z

by Kwong, Kylie.
Call Number DVD 641.5951 KWO
Publication Date 2003
Summary In this fabulous series Kylie combines traditional family recipes with the latest ideas in contemporary Australian cuisine. With an emphasis on intense flavors and the freshest and finest produce, she creates mouth-watering dishes out of inspired combinations of Western ingredients and Eastern techniques.
Format: Other

The naked chef. Series 2 [digital videorecording].

2024-05-17T23:22:06Z

by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2003
Summary Jamie Oliver is back in town and raring to cook - but juggling a hectic social life with a passion for entertaining means it's all got to be simple, easy and fun.
Format: Other

Bringing it to the boil [videorecording] : basic moist cooking methods and food storage.

2024-05-17T23:22:06Z

by Lovering, Matthew.
Call Number TR DVD 641.7 BRI
Publication Date 2004
Summary Explains moist heat cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking. It also looks at and examines commercial food preparation and storage systems such as cook-chill, cook-freeze and sous-vide.
Format: Other
Watch video online

Rick Stein's food heroes of Britain [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.50942 RIC
Publication Date 2005 2004
Format: Other

Turning up the heat! [digital videorecording] : basic dry cooking methods.

2024-05-17T23:22:06Z

by Lovering, Matthew.
Call Number TR DVD 641.7 TUR
Publication Date 2004
Summary Demonstrates dry cooking methods including baking, roasting, grilling, dry frying, shallow frying, stir frying and deep frying. These methods are characterised by the fact that water is not added, meaning the foods are drier and crisper. Looks at how to prepare food using each method as well as considering safety issues.
Format: Other

Jamie's kitchen [videorecording]: the complete television series.

2024-05-17T23:22:06Z

by Moore, Peter
Call Number DVD 641.5 JAM
Publication Date 2004
Summary Jamie Oliver is opening his first restaurant, Fifteen. To prove his conviction that it is a passion for food and not formal academic qualifications that makes a good cook, he is training 15 unemployed youngsters to work as chefs in the kitchen. All within 7 months.
Format: Other

Return of the chef [digital videorecording].

2024-05-17T23:22:06Z

by Optomen Television (Firm)
Call Number DVD 641.5941 RET
Publication Date 2005
Summary We follow John Burton-Race and his family as they start a new life opening a restaurant in Devon. This is a cookery show that takes us into the heart of a family as they attempt to cook themselves some happiness in Devon.
Format: Other

Planet Cook. What's up croc? [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.5 PLA
Publication Date 2005
Summary Planet Cook is set on a fantasy paradise island. Chef Captain Cook and his friend, a yeti named Bouma, guide three young cook cadets through the world of real food. The Cook Cadets are specially chosen food explorers who accept the challenges of Captain Cook.
Format: Other

Chocolate [videorecording].

2024-05-17T23:22:06Z

by Schwarcz, Joe.
Call Number DVD 641.3374 CHO
Publication Date 2005
Summary "This program is about Chocolate and how it really does grow on trees. It releases feel good brain chemicals, provides energy, fights disease and acts a an aphrodisiac. Chocolate shows how coca beans are harvested, its history and converted into different types of chocolate, and how manufacturers get chocolate to market"--Container.
Format: Other

Ever wondered about cheese? [digital videorecording]

2024-05-17T23:22:06Z

Call Number TR DVD 641.373 EVE
Publication Date 2005
Summary The video brings you the history of cheese revealing its legend, how Samuel Pepys made time to save cheese from the Great Fire of London, and the story behind the expression 'big cheese'. It also looks at how processed cheese revolutionised the lunch box. In the kitchen, Paul Merrett shows an Italian twist on a chesse fondue, the science behind making a great sauce to produce the ultimate macaroni and cheese, and a delicious ricotta and lemon cheesecake.
Format: Other

Ever wondered about potatoes? [digital videorecording].

2024-05-17T23:22:06Z

Call Number TR DVD 641.6521 EVE
Publication Date 2005
Summary From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the world's most popular vegetable. Globally, we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, the Incas were the first to cultivate them. Potatoes were brought to Europe from South America by 16th century Spanish explorers. Legend has it that the crsip was invented by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough. In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science and a potato ricer to create the perfect mash.
Format: Other

Ever wondered about eggs? [digital videorecording].

2024-05-17T23:22:06Z

Call Number TR DVD 641.675 EVE
Publication Date 2005
Summary Eggs are a truly universal food and the world eats nearly two billion of them every day. We love them scrambled, boiled, poached, baked, fired, beaten, whipped, and even raw. In this program, the humbled eggs is placed on a spoon and takes us on a race through the 5000 year story of nature's perfect meal. On the way we discover how to make powdered eggs palatable, and the truth behind salmonella food scares. In the kitchen, Paul Merrett makes an authentic Spanish Omelette, explains the science behind cooking a perfect poached egg for Eggs Benedict, what the secret is behind creating superb souffles and how to rustle up scrumptious Eggy Bread.
Format: Other

Ever wondered about seafood? [digital videorecording].

2024-05-17T23:22:06Z

Call Number TR DVD 641.692 EVE
Publication Date 2005
Summary This is a story of seafood and reveals the secret and the story behind our love of prawns - a global market worth US$20,000M a year. The Romans had a passion for oysters - but is there any truth behind the oysters being an aphrodisiac? The new age of transportaion in the 19th century made seafood readily available in towns and cities. Rich and poor alike ate it and it became the staple diet for the working class. Today seafood is as popular as ever - technology enabling it to be transported from faraway places to your plate. In the kitchen, Paul Merrett reveals what chemical reactions happen to prawns when they change from grey to pink when cooked, shows us how to cook fantastic 'unchewy' calamari, a classic Moules Marinere, and the best way to eat oysters.
Format: Other

Ever wondered about chicken? [digital videorecording]

2024-05-17T23:22:06Z

Call Number TR DVD 641.665 EVE
Publication Date 2005
Summary Chicken is a staple food the world over. In today's mass-producing world, chicken is cheap, blends with hundreds of flavours and has a very healthy image - making it one of the most popular meats. This video looks at chicken lovers from Henry VIII to Mrs. Beeton; we find out just how nutritious chicken soup really is; and why chicken is a fast food favourite. In the kitchen, Paul Merrett shows how understanding science and a good red wine can produce a great Coq Au Vin, what's needed to create a spicy marinade for chicken kebabs, cooks the perfect roast chicken, and reveals the secret bit of chicken that all chefs love.
Format: Other

Kitchen fundamentals [digital videorecording] : common tools and terms.

2024-05-17T23:22:06Z

by Video Education Australasia.
Call Number TR DVD 643.3 KIT
Publication Date 2005
Summary Getting off to a good start in the kitchen will help your students feel confident and excited about cooking. Join professional chef Jonathan Locke as he presents Kitchen Fundamentals. Part 1: Common Tools and Terms, Jonathan explains knives and their uses, common tools, the oven, stovetop, and microwave. Part 2: Cooking Techniques and Terms details the different types of cooking and the tools that are used. Prepare your students for success in the kitchen with this user-friendly program.
Format: Other

Dine in style [interactive multimedia] : the Hunter Valley on a plate.

2024-05-17T23:22:06Z

Call Number DVD 641.5994 DIN
Publication Date 2006 2005
Summary Imagine a chef, winemaker and barista guiding you to create the perfect dining experience on an interactive tour via your PC. Find out the secrets from 7 leading chefs and wine makers. Then simply choose your menu with the matching wine and create your shopping list at a click of a button. The cooking is made easy by following the step by step picture sequences and detailed videos. A perfectly set table, the best coffee and the knowledge of food and wine; all in the one complete package.
Format: Other

The food lovers guide to Australia. Series 5 [digital videorecording].

2024-05-17T23:22:06Z

by O'Meara, Maeve.
Call Number DVD 641.50994 FOO VOL 6
Publication Date 2006
Summary Celebrating Australian people, their cooking and their produce.
Format: Other
Related website http://www20.sbs.com.au/foodlovers/

China [digital videorecording] / produced by NRS International.

2024-05-17T23:22:06Z

by NRS International
Call Number DVD 641.5951 CHI
Publication Date 2006
Summary Explores Chinese cooking techniques and foods. Demonstrates the preparation of a variety of Chinese dishes.
Format: Other

A taste of Morocco [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.5964 TAS
Publication Date 2006
Summary Our journey starts in Casablanca with a typical Moroccan breakfast, after which Ben, our Planet Food Traveller, takes in some local culture. Join Ben as we heads on the road northbound into the Imperial City of Fes where he learns how to cook the soup that breaks the Ramadan fast, Harira. Leaving the old Imperial City behind and venturing up through snow capped Mid-Atlas we see that Morcoco is really a land of contrasts. Onwards to the gateway of the desert the excotic city of Marrakesh where Ben explores the chicken market and olive market, and learns how to make a classic Chicken, olives and preserved lemon tagine. The final leg of his journey, to the Portugese fishing port of Essaouira.
Format: Other

A taste of Mexico [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.5972 TAS
Publication Date 2006
Summary Tyler Florence gets away from the common notions of Americanised Mexican food and looks for the heart and soul of Mexican cuisine. He starts his journey in Mexico City where he explores vibrant markets and discovers just how hot chillies can get! A quick sip of tequila takes him to the heartland of Oaxaca where he finds out how tequila?s sister drink, mescal, is made. Tyler samples some excellent chocolate, another favourite of Mexico. In the beautiful city of Puebla he learns how to prepare the national dish, Mole Poblano, which is turkey with chocolate sauce, reputedly invented accidentally by a local nun. His journey ends on the east coast where Mexican flavours blend with the Caribbean Sea.
Format: Other

A taste of the Caribbean [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.59729 TAS
Publication Date 2006
Summary Join Merrilees Parker on a culinary tour throught the sunny islands of the Caribbean in search of the world's original fusion cuisine.
Format: Other

A taste of Thailand [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.595 TAS
Publication Date 2006
Summary Planet food visits paddy fields and aircraft hanger sized rice barges, shops in the floating markets of Bangkok and the night market in Chiang Mai and discovers beautiful fresh fruit and the notoriously smelly durian fruit.
Format: Other

A taste of Italy [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.5945 TAS
Publication Date 2006
Summary Join Planet Foods Tyler Florence on a culinary tour through Italy's rustic heartland and the rcih farmlands of Tuscany and Emilia- Romagna. Discover the streets of local chefs and learn how to make fresh, authentic recipes using famed Italian ingredients including porcini mushrooms, olives, pancetta and pasta.
Format: Other

Chile [videorecording] / produced by NRS International.

2024-05-17T23:22:06Z

by NRS International
Call Number DVD 641.5983 CHI
Publication Date 2006
Summary Explores Chilean cooking techniques and foods. Demonstrates the preparation of a variety of Chilean dishes.
Format: Other

Croatia [videorecording] / produced by NRS International.

2024-05-17T23:22:06Z

by NRS International
Call Number DVD 641.594972 CRO
Publication Date 2006
Summary Explores Croatian cooking techniques and foods. Demonstrates the preparation of a variety of Croatian dishes.
Format: Other

Kings of the kitchen [digital videorecording]

2024-05-17T23:22:06Z

Call Number DVD 641.5092 KIN VOL 3
Publication Date 2006
Summary In-depth profiles of Chefs. With never-seen-before footage of their kitchens, performing at ultra-high speed during a real lunch or dinner service. Includes Tetsuya Wakuda (Sydney), Phillip Howard (London), Daniel Boulud (NY), Shane Osborn (London), Gordon Ramsay (London), Alain Passard (Paris), etc.
Format: Other

A taste of southern Spain [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.59468 TAS
Publication Date 2006
Format: Other

A taste of South India [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.59548 TAS
Publication Date 2006
Summary We follow Padma on her journey starting in Mumbai as she discovers a number of street food delights before helping the 'Dabbawallahs' deliver lunch to businessmen in the city centre. Then its inland by plane to Hyderabad where Padma enjoys the opulence of the Royal city and explores the exotic bazaars and learns how to make a Royal Biryani for 200 children at the home of a first class chef. Among these highlights and more you will discover a unique side to the South of India.
Format: Other

A taste of Burgundy [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.59444 TAS
Publication Date 2006
Summary Presenter Merrilees Parker explores the golden vineyards of the Cote D'Or. Here she picks grapes, celebrates with local wine makers and learns which wines go best with what foods.
Format: Other

A taste of Brazil [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.5981 TAS
Publication Date 2006
Format: Other

A taste of Germany [digital videorecording] : your essential guide to the best food from around the world.

2024-05-17T23:22:06Z

Call Number DVD 641.5943 TAS
Publication Date 2006
Summary German cuisine is much more than just sauerkraut and beer, as Merrilees Parker finds out in Planet Food Germany. She visits the world famous Oktoberfest where she discovers the best of German beers, as well as the Weisswurst - Bavaria's very own sausage! Nursing a hangover, she heads off to uncover the history of the pretzel and tries her hand at making the delicious Black Forest Gateau from one of the best bakers in the country. She discovers the two sides of the capital Berlin, sampling its new and sophisticated cuisine as well as its nostalgic produce that originated from the former GDR.
Format: Other

Bills food. Series 2 [digital videorecording].

2024-05-17T23:22:06Z

by Granger, Bill, 1969-
Call Number DVD 641.5 BIL
Publication Date 2006
Summary Bill Granger takes you through more of his no-fuss recipes in a simple, step-by-step fashion that, with the aid of the pause button, allows you to cook as you watch. The series caters for all occasions, from hectic working weeks to relaxed weekends and romantic dinners. The episodes take you to an intimate journey covering Bill's early culinary experience in his hometown of Melbourne, his travels as a young adult sampling various international cuisines, and his current life in Sydney.
Format: Other

Food safari [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.59 FOO
Publication Date 2006
Summary During this 13-part series Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. Maeve meets an array of incredible restaurateurs and inspiring home cooks as they talk us through their cuisines while making some mouth-watering dishes. Each episode is dedicated to a specific cuisine arming you with the easy and secret tips to creating exotic dishes in your own kitchen.
Format: Other

The world on your plate, mate! [digital videorecording] : multicultural influences on the Australian diet.

2024-05-17T23:22:06Z

by Sykes, Amanda.
Call Number TR DVD 641.59 WOR
Publication Date 2007
Summary "Australian's have never had more styles of food to choose from. Taking students on a cultural voyage around the world, this tasty program explores African, Middle Eastern, European, Asian and South American cooking. It looks at Australia's rich multicultural history and dietary influences, and the range of ingredients and food from different cultures available within Australia. This is an in-depth look at how the Australian eating pattern has evolved over the years, becoming one of the most sophisticated and varied in the world.." -- container.
Format: Other

The F word. Complete first series [digital videorecording] / Gordon Ramsay.

2024-05-17T23:22:06Z

by Ramsay, Gordon.
Call Number DVD 641.5 RAM
Publication Date 2007
Summary A nine part weekly show hosted by Gordon Ramsay, aided and abetted by food critic Giles Coren and joined by celebraty guests, the F-word aims to be the definitive food series on TV.
Format: Other

The language of wine [digital videorecording] / Roderick Coover.

2024-05-17T23:22:06Z

by Coover, Roderick.
Call Number DVD 641.2209444 COO
Publication Date 2007
Format: Other
Website www.languageofwine.com

The cook and the chef. The four seasons. [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.5 COO
Publication Date 2007
Summary The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format: Other

Talking heads [digital videorecording] : Stephanie Alexander.

2024-05-17T23:22:06Z

by ABC-TV (Australia).
Call Number TR DVD 641.5092 TAL
Publication Date 2007
Summary This episode's Talking Head is celebrated chef/restaurateur, author and advocate of Australian ingredients, Stephanie Alexander, who has lived by her philosophy ?There?s no greater joy than food, conversation and laughter around a table?. She attributes the enormous success of her top seller ?The Cook?s Companion?, to being able to relate simple, crystal clear information to those who have never been taught to cook.--website.
Format: Other

Food safari 3 [digital videorecording] : making the exotic familiar.

2024-05-17T23:22:06Z

Call Number DVD 641.59 FOO
Publication Date 2008
Summary Series 3 of Food Safari opens with the colourful and vibrant cooking of South America, then travels on to discover some of the fascinating dishes from Africa and on to some of the best food finds from Middle East, Europe and North America.
Format: Other

Food safari 2 [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.59 FOO
Publication Date 2008
Summary Each episode is a detailed journey into one cuisine with tips on how to source, prepare and cook with authentic results. Over 13 glorious episodes. Maeve meets an array of world class chefs and inspiring home cooks as they take us through their cuisines while making some mouthwatering dishes.
Format: Other

Jamie's ministry of food [digital videorecording].

2024-05-17T23:22:06Z

by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2008
Summary "After campaigning for better food in schools, Jamie has realised that the country faces a far bigger problem - a lack of knowledge about food and how to cook it is leading to a growing health crisis. Taking the wartime 'Ministry of Food' as his inspiration, Jamie embarks on a food revolution, aiming to get every household in the UK cooking fresh food every day"--Container.
Format: Other

My family feast [videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.5994 MY
Publication Date 2009
Summary A series that will take us into the lives and cooking traditions of Australian immigrants and their families, as seen through the eyes of our host, award winning chef Sean Connolly. Part cultural profile and part cooking show, in each episode Australians with diverse ethnic backgrounds will invite Sean into their homes, introduce him to their families, share cultural traditions and teach both Sean and the audience how to cook a family feast with recipes and techniques that have been lovingly passed from generation to generation.
Format: Other

Masterchef Australia [digital videorecording] : master class.

2024-05-17T23:22:06Z

Call Number DVD 641.5 MAS
Publication Date 2009
Summary "Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format: Other

Julie & Julia [motion picture].

2024-05-17T23:22:06Z

Call Number DVD 791.4372 JUL
Publication Date 2009
Summary Julie Powell is a frustrated insurance worker who wants to be a writer. Trying to find a challenge in her life, she decides to cook her way through Julia Child's 'Mastering the Art of French Cooking' in one year, and to blog about it. As Julie begins to find her groove as a cook, and her voice as a writer, the project takes on a life of its own. The project provides the struggling young woman with her life's purpose, to her very pleasant surprise. Julia Child has an amazing love affair with her dashing husband, Paul, all while embracing life and French food. Julie lovingly celebrates the life on one of American food's most influential and beloved figureheads.
Format: Other

Jacque Pepin [digital videorecording] : fast food my way.

2024-05-17T23:22:06Z

by Pepin, Jacques.
Call Number DVD 641.555 JAC
Publication Date 2009
Summary In Jacques Pepin's Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals and menus in minutes.
Format: Other

River cottage. Spring and autumn [digital videorecording].

2024-05-17T23:22:06Z

Call Number DVD 641.564 RIV
Publication Date 2010
Summary Hugh Fearnley-Whittingstall has become known for his earthy, back-to-basics approach to cooking. He continues to enthrall in this series, which sees the chef sampling seasonal produce.
Format: Other

The cooking process [digital videorecording] : how food changes.

2024-05-17T23:22:06Z

Call Number DVD 641.5 COO
Publication Date 2010
Summary "Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This program looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens"--Container.
Format: Other
Access program support notes online

Preparing and cooking fish and shellfish [digital videorecording]

2024-05-17T23:22:06Z

by William Angliss Institute of TAFE.
Call Number DVD 641.692 PRE
Summary This DVD set covers the selection, preparation and cooking of Australian fish and shellfish and includes 22 recipes with step by step instructions from a range of different cultures.
Format: Other

The Cooking Process: How Food Changes [electronic resource]

2024-05-17T23:22:06Z

by ClickView (Firm)
Call Number XX(301295.1)
Summary Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format: Other
ClickView Player

It's a Chef's Life [electronic resource]

2024-05-17T23:22:06Z

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

Catering : Types of Rice and How They Are Cooked [electronic resource]

2024-05-17T23:22:06Z

by ClickView (Firm)
Call Number XX(304001.1)
Summary In this video we will discuss different types of rice and their uses.
Format: Other
ClickView Player