Search Results for european cookerySirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003deuropean$002bcookery$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dPD?dt=list2024-05-06T06:41:19ZSnowflakes and Schnapps / Jane Lawson.ent://SD_ILS/0/SD_ILS:279982024-05-06T06:41:19Z2024-05-06T06:41:19Zby Lawson, Jane, 1968-<br/>Call Number 641.594 LAW<br/>Publication Date 2010 2009<br/>Format: Books<br/>European festival food / Elisabeth Luard.ent://SD_ILS/0/SD_ILS:291962024-05-06T06:41:19Z2024-05-06T06:41:19Zby Luard, Elisabeth.<br/>Call Number 641.594 LUA<br/>Publication Date 2009<br/>Format: Books<br/>The saucier's apprentice : one long strange trip through the great cooking schools of Europe / Bob Spitz.ent://SD_ILS/0/SD_ILS:285542024-05-06T06:41:19Z2024-05-06T06:41:19Zby Spitz, Bob.<br/>Call Number 641.013 SPI<br/>Publication Date 2008<br/>Summary In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.<br/>Format: Books<br/>Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers / Daniel Leader with Lauren Chattman ; photography by Jonathan Lovekin ; line drawings by Alan Witschonke.ent://SD_ILS/0/SD_ILS:253982024-05-06T06:41:19Z2024-05-06T06:41:19Zby Leader, Daniel.<br/>Call Number 641.815 LEA<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip077/2006102247.html">http://www.loc.gov/catdir/toc/ecip077/2006102247.html</a><br/>The taste of conquest : the rise and fall of the three great cities of spice / Michael Krondl.ent://SD_ILS/0/SD_ILS:283612024-05-06T06:41:19Z2024-05-06T06:41:19Zby Krondl, Michael.<br/>Call Number 641.3383094 KRO<br/>Publication Date 2007<br/>Format: Books<br/>Croatia [videorecording] / produced by NRS International.ent://SD_ILS/0/SD_ILS:249542024-05-06T06:41:19Z2024-05-06T06:41:19Zby NRS International<br/>Call Number DVD 641.594972 CRO<br/>Publication Date 2006<br/>Summary Explores Croatian cooking techniques and foods. Demonstrates the preparation of a variety of Croatian dishes.<br/>Format: Other<br/>Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.ent://SD_ILS/0/SD_ILS:247512024-05-06T06:41:19Z2024-05-06T06:41:19Zby Biró, Marcel.<br/>Call Number 641.594 BIR<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip051/2004023353.html">http://www.loc.gov/catdir/toc/ecip051/2004023353.html</a><br/>Food in medieval times / Melitta Weiss Adamson.ent://SD_ILS/0/SD_ILS:273702024-05-06T06:41:19Z2024-05-06T06:41:19Zby Adamson, Melitta Weiss.<br/>Call Number 641.300940 ADA<br/>Publication Date 2004<br/>Summary "New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0419/2004014054.html">http://www.loc.gov/catdir/toc/ecip0419/2004014054.html</a><br/>The Constance Spry cookery book / Constance Spry and Rosemary Hume.ent://SD_ILS/0/SD_ILS:251562024-05-06T06:41:19Z2024-05-06T06:41:19Zby Spry, Constance, 1886-1960.<br/>Call Number 641.5 SPR<br/>Publication Date 2004 1956<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:216942024-05-06T06:41:19Z2024-05-06T06:41:19Zby 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/>European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.ent://SD_ILS/0/SD_ILS:167722024-05-06T06:41:19Z2024-05-06T06:41:19Zby Gillespie, Cailein.<br/>Call Number 641.013094 GIL<br/>Publication Date 2001<br/>Format: Books<br/>Austria [videorecording].ent://SD_ILS/0/SD_ILS:249502024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number DVD 641.59436 AUS<br/>Publication Date 1998<br/>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.<br/>Format: Other<br/>Desserts.ent://SD_ILS/0/SD_ILS:180022024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.86 DES<br/>Publication Date 1998<br/>Format: Books<br/>Hot appetizers.ent://SD_ILS/0/SD_ILS:180032024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.812 HOT<br/>Publication Date 1998<br/>Format: Books<br/>Pastries.ent://SD_ILS/0/SD_ILS:180042024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.865 PAS<br/>Publication Date 1998<br/>Format: Books<br/>Cold appetizers : dine with Europe's master chefs.ent://SD_ILS/0/SD_ILS:180052024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.812 COL<br/>Publication Date 1998<br/>Format: Books<br/>Fish & seafood : dine with Europe's master chefs.ent://SD_ILS/0/SD_ILS:180092024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.692 FIS<br/>Publication Date 1998<br/>Format: Books<br/>Meat & poultry.ent://SD_ILS/0/SD_ILS:180102024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number 641.66 MEA<br/>Publication Date 1998<br/>Format: Books<br/>Britain [videorecording].ent://SD_ILS/0/SD_ILS:248602024-05-06T06:41:19Z2024-05-06T06:41:19Zby Ou, Serge.<br/>Call Number DVD 641.5941 BRI<br/>Publication Date 1998<br/>Summary Explores British cooking techniques and foods. Demonstrates the preparation of a variety of British dishes.<br/>Format: Other<br/>Culinaria : European specialities / Joachim Römer, Michael Ditter (chief editors)ent://SD_ILS/0/SD_ILS:107802024-05-06T06:41:19Z2024-05-06T06:41:19Zby Römer, Joachim.<br/>Call Number 641.594 CUL (UNIT)VOLUME 1<br/>Publication Date 1995<br/>Format: Books<br/>Dreaming revolution : transgression in the development of American romance / Scott Bradfield.ent://SD_ILS/0/SD_ILS:2166582024-05-06T06:41:19Z2024-05-06T06:41:19Zby Bradfield, Scott.<br/>Call Number 813.309358 20<br/>Publication Date 1993<br/>Summary Dreaming Revolution usefully employs current critical theory to address how the European novel of class revolt was transformed into the American novel of imperial expansion. Bradfield shows that early American romantic fiction - including works by William Godwin, Charles Brockden Brown, James Fenimore Cooper, and Edgar Allan Poe - can and should be considered as part of a genre too often limited to the Nineteenth-century European novel. Beginning with Godwin's Caleb Williams, Bradfield describes the ways in which revolution legitimates itself as a means of establishing Political consensus. For European revolutionaries like Godwin or Rousseau, the tyranny of the king must be replaced by the more indisputable authority of human reason. In other words, democratic revolution makes people free to investigate the same truths and arrive at the same democratic conclusions. In the American novel, however, the Enlightenment's idealized pursuit of abstract truth becomes restructured as a pursuit of abstract space. Instead of revealing knowledge, Americans explore further territories, manifest destiny, limitless regions of the yet-to-be-colonized and the still-to-be-known. In a spirited discussion of works by Brown, Cooper and Poe, Bradfield argues that Americans take the class dynamics of the European psychological novel and apply them to the American landscape, reimagining psychological spaces as geographical ones. Class distinctions become refigured in terms of the common people's pursuit of a meaning vaster than themselves - a meaning which leads them to imagine the always expanding body of colonial America. However, since class conflict is never successfully eliminated or forgotten, the memory of class struggle always reemerges in the narrative like a half-repressed dream of politics. In Dreaming Revolution, Bradfield reveals and interprets these dreams, opening these American novels to a richer and more rewarding reading.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=21949">Click here to view</a><br/>Dreaming revolution : transgression in the development of American romance / Scott Bradfield.ent://SD_ILS/0/SD_ILS:2176552024-05-06T06:41:19Z2024-05-06T06:41:19Zby Bradfield, Scott.<br/>Call Number 813.309358 20<br/>Publication Date 1993<br/>Summary Dreaming Revolution usefully employs current critical theory to address how the European novel of class revolt was transformed into the American novel of imperial expansion. Bradfield shows that early American romantic fiction - including works by William Godwin, Charles Brockden Brown, James Fenimore Cooper, and Edgar Allan Poe - can and should be considered as part of a genre too often limited to the Nineteenth-century European novel. Beginning with Godwin's Caleb Williams, Bradfield describes the ways in which revolution legitimates itself as a means of establishing Political consensus. For European revolutionaries like Godwin or Rousseau, the tyranny of the king must be replaced by the more indisputable authority of human reason. In other words, democratic revolution makes people free to investigate the same truths and arrive at the same democratic conclusions. In the American novel, however, the Enlightenment's idealized pursuit of abstract truth becomes restructured as a pursuit of abstract space. Instead of revealing knowledge, Americans explore further territories, manifest destiny, limitless regions of the yet-to-be-colonized and the still-to-be-known. In a spirited discussion of works by Brown, Cooper and Poe, Bradfield argues that Americans take the class dynamics of the European psychological novel and apply them to the American landscape, reimagining psychological spaces as geographical ones. Class distinctions become refigured in terms of the common people's pursuit of a meaning vaster than themselves - a meaning which leads them to imagine the always expanding body of colonial America. However, since class conflict is never successfully eliminated or forgotten, the memory of class struggle always reemerges in the narrative like a half-repressed dream of politics. In Dreaming Revolution, Bradfield reveals and interprets these dreams, opening these American novels to a richer and more rewarding reading.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=21949">Click here to view</a><br/>The international kitchen : Europe, the Mediterranean, the Soviet Union, and Scandinavia / Irwin Gelberent://SD_ILS/0/SD_ILS:18252024-05-06T06:41:19Z2024-05-06T06:41:19Zby Gelber, Irwin<br/>Call Number 641.59 GEL<br/>Publication Date 1991<br/>Format: Books<br/>Great European chefs / Caroline Hobhouse; Photography Martin Brigdale.ent://SD_ILS/0/SD_ILS:54052024-05-06T06:41:19Z2024-05-06T06:41:19Zby Hobhouse, Caroline.<br/>Call Number 641.5092 HOB<br/>Publication Date 1990<br/>Format: Books<br/>The great book of classic cuisine/ Dr. Oetkerent://SD_ILS/0/SD_ILS:2972802024-05-06T06:41:19Z2024-05-06T06:41:19Zby Dr. Oetker (Firm)<br/>Call Number ARC 641.594 OET<br/>Publication Date 1990<br/>Format: Books<br/>Master Chefs of Europeent://SD_ILS/0/SD_ILS:14912024-05-06T06:41:19Z2024-05-06T06:41:19Zby Ronay, Egon<br/>Call Number ARC 641.594 RON<br/>Publication Date 1988<br/>Format: Books<br/>The complete European cookbookent://SD_ILS/0/SD_ILS:29282024-05-06T06:41:19Z2024-05-06T06:41:19Zby Schmaeling, Tony<br/>Call Number 641.594 SCH<br/>Publication Date 1983<br/>Format: Books<br/>Aunt Becky's traditional European cook bookent://SD_ILS/0/SD_ILS:1571182024-05-06T06:41:19Z2024-05-06T06:41:19ZCall Number ARC 641.594 AUN<br/>Publication Date 1981<br/>Format: Books<br/>Central European cooking / by E. Bakos and A. Kofranck.ent://SD_ILS/0/SD_ILS:40982024-05-06T06:41:19Z2024-05-06T06:41:19Zby Bakos, Eva<br/>Call Number 641.594 BAK<br/>Publication Date 1978<br/>Format: Books<br/>European choice : good and simple recipes / Ruth Michaelis-Jena.ent://SD_ILS/0/SD_ILS:99022024-05-06T06:41:19Z2024-05-06T06:41:19Zby Michaelis-Jena, Ruth.<br/>Call Number ARC 641.594 MIC<br/>Publication Date 1977<br/>Format: Books<br/>Recipes from the regions of Western Europe / Martine Halphen and Michael Zwerinent://SD_ILS/0/SD_ILS:29502024-05-06T06:41:19Z2024-05-06T06:41:19Zby Halphen, Martine<br/>Call Number ARC 641.594 HAL<br/>Publication Date 1976<br/>Format: Books<br/>European favourites / Carol Wright.ent://SD_ILS/0/SD_ILS:2115072024-05-06T06:41:19Z2024-05-06T06:41:19Zby Wright, Carol.<br/>Call Number ARC 641.594 WRI<br/>Publication Date 1973<br/>Format: Books<br/>The European's cook book : a country-by-country guide to Common Market cookery / Paul Eve.ent://SD_ILS/0/SD_ILS:99082024-05-06T06:41:19Z2024-05-06T06:41:19Zby Eve, Paul.<br/>Call Number ARC 641.594 EVE<br/>Publication Date 1972<br/>Format: Books<br/>Great classic recipes of Europe : recipes from the finest European restaurants / compiled with the cooperation of the American Express Money Card by Sandy Lesberg.ent://SD_ILS/0/SD_ILS:2706652024-05-06T06:41:19Z2024-05-06T06:41:19Zby Lesberg, Sandy.<br/>Call Number ARC STA 641.594 LES<br/>Publication Date 1972<br/>Format: Books<br/>A quintet of cuisines / by Michael and Frances Field and the editors of Time-Life booksent://SD_ILS/0/SD_ILS:58342024-05-06T06:41:19Z2024-05-06T06:41:19Zby Field, Michael, 1915-1971.<br/>Call Number ARC 641.594 FIE<br/>Publication Date 1970<br/>Format: Books<br/>Recipes : a quintet of cuisines.ent://SD_ILS/0/SD_ILS:58352024-05-06T06:41:19Z2024-05-06T06:41:19Zby Field, Michael, 1915-1971.<br/>Call Number ARC 641.594 FIE<br/>Publication Date 1970<br/>Format: Books<br/>The continental flavour / Nika Standen Hazelton; illustrations by Juliet Rennyent://SD_ILS/0/SD_ILS:7992024-05-06T06:41:19Z2024-05-06T06:41:19Zby Hazelton, Nika Standen<br/>Call Number ARC 641.594 HAZ<br/>Publication Date 1969<br/>Format: Books<br/>Encyclopedia of European cooking / edited by Musia Soper.ent://SD_ILS/0/SD_ILS:70142024-05-06T06:41:19Z2024-05-06T06:41:19Zby Soper, Musia.<br/>Call Number ARC 641.5903 ENC<br/>Publication Date 1962<br/>Format: Books<br/>Continental cookery in Australia / by Maria Kozslik Donovan ; decorations by Edith Wall and the author.ent://SD_ILS/0/SD_ILS:206102024-05-06T06:41:19Z2024-05-06T06:41:19Zby Donovan, Maria Kozslik.<br/>Call Number ARC 641.594 DON<br/>Publication Date 1960 1955<br/>Format: Books<br/>The Esquire culinary companion : being an exotic cookery book, or, Around Europe with knife, fork, and spoon / by Charles H. Baker.ent://SD_ILS/0/SD_ILS:70152024-05-06T06:41:19Z2024-05-06T06:41:19Zby Baker, Charles H.<br/>Call Number ARC KLI 641.594 BAK<br/>Publication Date 1959<br/>Format: Books<br/>Plats du jour / by Patience Gray and Primrose Boyd ; illustrated by David Gentleman.ent://SD_ILS/0/SD_ILS:70172024-05-06T06:41:19Z2024-05-06T06:41:19Zby Gray, Patience.<br/>Call Number ARC 641.594 GRA<br/>Publication Date 1957<br/>Format: Books<br/>The European cookbook : the four-in-one book of continental cookery / by the Browns ; Cora, Rose and Bob.ent://SD_ILS/0/SD_ILS:69892024-05-06T06:41:19Z2024-05-06T06:41:19Zby Brown, Cora, 1861-1939.<br/>Call Number ARC KLI 641.59 BRO<br/>Publication Date 1951<br/>Format: Books<br/>Ingredienti / Massimiliano Alajmo, Raffaele Alajmo.ent://SD_ILS/0/SD_ILS:255092024-05-06T06:41:19Z2024-05-06T06:41:19Zby Alajmo, Massimiliano.<br/>Call Number 641.5 ALA<br/>Format: Books<br/>