Search Results for cookery - Narrowed by: Gastronomy -- HistorySirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcookery$0026qf$003dSUBJECT$002509Subject$002509Gastronomy$002b--$002bHistory$002509Gastronomy$002b--$002bHistory$0026ps$003d300$0026st$003dPA?dt=list2024-05-18T02:24:09ZThe garrulous gourmet / by William Wallace Irwin ; line drawings by Robert Craddock.ent://SD_ILS/0/SD_ILS:95922024-05-18T02:24:09Z2024-05-18T02:24:09Zby Irwin, William Wallace<br/>Call Number ARC 641.5 IRW<br/>Publication Date 1947<br/>Format: Books<br/>Food / Andre Simon.ent://SD_ILS/0/SD_ILS:97862024-05-18T02:24:09Z2024-05-18T02:24:09Zby Simon, André Louis, 1877-1970.<br/>Call Number ARC 641.3 SIM<br/>Publication Date 1949<br/>Format: Books<br/>English fare and French wines : being notes towards the furtherance of the entente cordiale gastronomique illustrated by Zelma Blakelyent://SD_ILS/0/SD_ILS:75932024-05-18T02:24:09Z2024-05-18T02:24:09Zby Simon, André Louis, 1877-1970.<br/>Call Number 641.62 SIM<br/>Publication Date 1955<br/>Format: Books<br/>Gambols in gastronomy : being some frivolous but helpful essays for girls having a man to feed / composed by the garrulous gourmet, William Wallace Irwinent://SD_ILS/0/SD_ILS:80012024-05-18T02:24:09Z2024-05-18T02:24:09Zby Irwin, William Wallace<br/>Call Number ARC 641.5 IRW<br/>Publication Date 1959<br/>Format: Books<br/>Encyclopedia of practical gastronomy / by Ali-Bab; translated by Elizabeth Bensonent://SD_ILS/0/SD_ILS:3762024-05-18T02:24:09Z2024-05-18T02:24:09Zby Ali-Bab, 1855-1931<br/>Call Number 641.5944 BAB<br/>Publication Date 1974<br/>Format: Books<br/>Cooking and eating : a pictorial history with recipes / by Katie Stewart ; in collaboration with Pamela and Maurice Michaelent://SD_ILS/0/SD_ILS:100892024-05-18T02:24:09Z2024-05-18T02:24:09Zby Stewart, Katie<br/>Call Number 641.09 STE<br/>Publication Date 1975<br/>Format: Books<br/>Cooking and eating : a pictorial history with recipes / by K. Stewart in collaboration with P. and M.Michaelent://SD_ILS/0/SD_ILS:10782024-05-18T02:24:09Z2024-05-18T02:24:09Zby Stewart, Katie<br/>Call Number 641.09 STE<br/>Publication Date 1975<br/>Format: Books<br/>Food in Vogue : six decades of cooking and entertaining / editted by Barbara Tims.ent://SD_ILS/0/SD_ILS:97832024-05-18T02:24:09Z2024-05-18T02:24:09Zby Tims, Barbara.<br/>Call Number ARC 641.5 FOO<br/>Publication Date 1976<br/>Format: Books<br/>The taste of America / John L. Hess & Karen Hess.ent://SD_ILS/0/SD_ILS:99002024-05-18T02:24:09Z2024-05-18T02:24:09Zby Hess, John L.<br/>Call Number 641.013 HES<br/>Publication Date 1977<br/>Format: Books<br/>The Pantropheon, or a history of food and itspreparation in ancient timesent://SD_ILS/0/SD_ILS:18622024-05-18T02:24:09Z2024-05-18T02:24:09Zby Soyer, Alexis, 1809-1858.<br/>Call Number 641.3 SOY<br/>Publication Date 1977<br/>Format: Books<br/>Rietz master food guide / edited by Norman W. Desrosierent://SD_ILS/0/SD_ILS:45472024-05-18T02:24:09Z2024-05-18T02:24:09Zby Rietz, Carl A.<br/>Call Number ARC 641.5 RIE<br/>Publication Date 1978<br/>Format: Books<br/>The kitchen book The cook book / Nicolas Freeling; illustrated by John Lawrenceent://SD_ILS/0/SD_ILS:10572024-05-18T02:24:09Z2024-05-18T02:24:09Zby Freeling, Nicolas<br/>Call Number 641.5 FRE<br/>Publication Date 1991<br/>Format: Books<br/>Australia : a gourmet's paradise / editor June McCallument://SD_ILS/0/SD_ILS:54342024-05-18T02:24:09Z2024-05-18T02:24:09Zby McCallum, June<br/>Call Number 641.0130994 AUS<br/>Publication Date 1995<br/>Format: Books<br/>Australia : a gourmet's paradise / editor June McCallument://SD_ILS/0/SD_ILS:104782024-05-18T02:24:09Z2024-05-18T02:24:09Zby McCallum, June.<br/>Call Number WAIARC 641.0130994 AUS<br/>Publication Date 1995<br/>Format: Books<br/>A celebration of food and wine : of grain, of grape, of Gethsemane / Eric Rolls.ent://SD_ILS/0/SD_ILS:112072024-05-18T02:24:09Z2024-05-18T02:24:09Zby Rolls, Eric C. (Eric Charles), 1923-<br/>Call Number 641.013 ROL<br/>Publication Date 1997<br/>Format: Books<br/>A celebration of food & wine : of fruit, of vegetables, of vulgar herbs, of sugar & spice / Eric Rolls.ent://SD_ILS/0/SD_ILS:112082024-05-18T02:24:09Z2024-05-18T02:24:09Zby Rolls, Eric C. (Eric Charles), 1923-<br/>Call Number 641.013 ROL<br/>Publication Date 1997<br/>Format: Books<br/>A celebration of food & wine : of flesh, of fish, of fowl / Eric Rolls.ent://SD_ILS/0/SD_ILS:111212024-05-18T02:24:09Z2024-05-18T02:24:09Zby Rolls, Eric C. (Eric Charles), 1923-<br/>Call Number 641.013 ROL<br/>Publication Date 1997<br/>Format: Books<br/>A shared table [digital videorecording] / [written and presented by] Stephanie Alexander.ent://SD_ILS/0/SD_ILS:150322024-05-18T02:24:09Z2024-05-18T02:24:09Zby Alexander, Stephanie, 1940-<br/>Call Number DVD 641.50994 SHA<br/>Publication Date 1999<br/>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.<br/>Format: Other<br/>French food : on the table, on the page, and in French culture / edited by Lawrence R. Schehr and Allen S. Weiss.ent://SD_ILS/0/SD_ILS:158892024-05-18T02:24:09Z2024-05-18T02:24:09Zby Weiss, Allen S., 1953-<br/>Call Number 641.0130944 FRE<br/>Publication Date 2001<br/>Format: Books<br/>European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.ent://SD_ILS/0/SD_ILS:167722024-05-18T02:24:09Z2024-05-18T02:24:09Zby Gillespie, Cailein.<br/>Call Number 641.013094 GIL<br/>Publication Date 2001<br/>Format: Books<br/>Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.ent://SD_ILS/0/SD_ILS:216942024-05-18T02:24:09Z2024-05-18T02:24:09Zby Rebora, Giovanni.<br/>Call Number 641.30094 REB<br/>Publication Date 2001<br/>Summary "Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/fy032/2001032450.html">http://www.loc.gov/catdir/toc/fy032/2001032450.html</a><br/>Cees Helder : restaurant Parkheuvel / photography Kees Hageman ; text Jan Lagrouw.ent://SD_ILS/0/SD_ILS:244262024-05-18T02:24:09Z2024-05-18T02:24:09Zby Hageman, Kees.<br/>Call Number 641.013 HAG<br/>Publication Date 2004<br/>Format: Books<br/>Last chance to eat : the fate of taste in a fast food world / Gina Mallet.ent://SD_ILS/0/SD_ILS:214252024-05-18T02:24:09Z2024-05-18T02:24:09Zby Mallet, Gina.<br/>Call Number 641.013 MAL<br/>Publication Date 2005<br/>Format: Books<br/>Extreme cuisine / Jerry Hopkins.ent://SD_ILS/0/SD_ILS:214702024-05-18T02:24:09Z2024-05-18T02:24:09Zby Hopkins, Jerry.<br/>Call Number 641.013 HOP<br/>Publication Date 2005<br/>Format: Books<br/>Paris on a plate : a gastronomic diary / Stephen Downes.ent://SD_ILS/0/SD_ILS:245452024-05-18T02:24:09Z2024-05-18T02:24:09Zby Downes, Stephen (Stephen L.)<br/>Call Number 926.41 DOW<br/>Publication Date 2006<br/>Format: Books<br/>