Search Results for food - Narrowed by: Books - Not for loan

Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.

2024-05-20T00:18:28Z

by Katz, Solomon H., 1939-
Call Number 641.03 ENC
Publication Date 2003
Format: Books

Handbook of food security and society / edited by Martin Caraher, Emeritus Professor of Food and Health Policy, City, University of London, UK, John Coveney, Professor of Global Food, Culture and Health, Flinders University, Australia, Mickey Chopra Global Solutions Lead for Service Delivery, Health, Nutrition and Population Global Practice, The World Bank, USA.

2024-05-20T00:18:28Z

by Caraher, Martin, editor.
Call Number 338.19 FOO
Publication Date 2023
Format: Books

Specs : the foodservice and purchasing specification manual / Lewis Reed.

2024-05-20T00:18:28Z

by Reed, Lewis.
Call Number 647.950687 SPE
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005781.html

The Oxford companion to food / Alan Davidson ; edited by Tom Jaine ; illustrations by Soun Vannithone.

2024-05-20T00:18:28Z

by Davidson, Alan, 1924-
Call Number 641.03 DAV
Publication Date 2006
Format: Books

The Penguin companion to food / Alan Davidson ; illustrations by Soun Vannithone.

2024-05-20T00:18:28Z

by Davidson, Alan, 1924-
Call Number 641.3 DAV
Publication Date 2002
Format: Books

Cook chill for foodservice and manufacturing : guidelines for safe production, storage and distribution / Brigitte Cox & Marcel Bauler.

2024-05-20T00:18:28Z

by Cox, Brigitte.
Call Number 664.001579 COX
Publication Date 2008
Format: Books

SPECS : the comprehensive foodservice purchasing and specification manual / Lewis Reed

2024-05-20T00:18:28Z

by Reed, Lewis
Call Number 647.950687 SPE
Publication Date 1992
Format: Books

What food is that? : and how healthy is it? / Jo Rogers.

2024-05-20T00:18:28Z

by Rogers, Josephine F. (Josephine Frances), 1925-1996.
Call Number 641.3 ROG
Publication Date 2005
Format: Books

Sensory analysis Part 2.6 : methodology ranking / Standards Australia Limited.

2024-05-20T00:18:28Z

by Standards Australia Limited.
Call Number 664.072 STA
Format: Books

Sensory analysis Part 2.1 : specific methods - paired comparison test / Standards Australia Limited.

2024-05-20T00:18:28Z

by Standards Australia Limited.
Call Number 664.072 STA
Format: Books

Professional baking / Wayne Gisslen.

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

Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

2024-05-20T00:18:28Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2011 2010
Format: Books

Kitchen operations / Graham Dark; Deirdre McLean; Sarah Weatherhead.

2024-05-20T00:18:28Z

by Dark, Graham.
Call Number 641.57 DAR
Publication Date 2011
Format: Books

Encyclopedia of Japanese cuisine / Hideo Dekura.

2024-05-20T00:18:28Z

by Dekura, Hideo.
Call Number 641.595203 DEK
Publication Date 2011
Format: Books

Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.

2024-05-20T00:18:28Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005032307.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html

Ingredients / created by Peter Mirams ; original text by Loukie Werle ; text revised and extended for the UK by Jill Cox.

2024-05-20T00:18:28Z

by Mirams, Peter.
Call Number 641.3 WER
Publication Date 2005
Format: Books

The cook's bible of ingredients / Margaret Brooker.

2024-05-20T00:18:28Z

by Brooker, Margaret.
Call Number 641.3 BRO
Publication Date 2005
Format: Books

The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.

2024-05-20T00:18:28Z

by Korsmeyer, Carolyn.
Call Number 641.3 TAS
Publication Date 2005
Summary "The Taste Culture Reader explores the sensuous dimensions of eating and drinking, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings. A cornucopia of historical, cross-cultural and theoretical views is offered, drawing from anthropology, sociology, history, philosophy, science and more. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0512/2005013776.html

The chef's companion / Elizabeth Riely.

2024-05-20T00:18:28Z

by Riely, Elizabeth.
Call Number 641.03 RIE
Publication Date 2003
Summary "Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET.
Format: Books

Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.

2024-05-20T00:18:28Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2003
Format: Books
Click here for table of contents. Click here for publisher's description

International dictionary of gastronomy / Guido Gómez de Silva.

2024-05-20T00:18:28Z

by Gómez de Silva, Guido.
Call Number 641.303 GOM
Publication Date 2003
Format: Books

The professional cook's book : kitchen operations / Graham Dark, Deirdre McLean, Sarah Weatherhead.

2024-05-20T00:18:28Z

by Dark, Graham.
Call Number 641.57 DAR
Publication Date 2003
Format: Books

The new food lover's companion : comprehensive definitions of nearly 6,000 food, drink, and culinary terms / Sharon Tyler Herbst.

2024-05-20T00:18:28Z

by Herbst, Sharon Tyler.
Call Number 641.03 HER
Publication Date 2001
Format: Books

The Cambridge world history of food / edited by Kenneth F. Kiple and Kriemhild Cone Ornelas.

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by Kiple, Kenneth F., 1939-
Call Number 641.3009 CAM
Publication Date 2000
Format: Books

Australian modern food dictionary / Stephen Ashley, Sean Anderson, Felicity Fraser.

2024-05-20T00:18:28Z

by Ashley, Stephen.
Call Number 641.03 ASH
Publication Date 1998
Format: Books

The concise encyclopedia of foods & nutrition / Audrey H. Ensminger ... [et al.]

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by Ensminger, Audrey
Call Number 613.203 ENS
Publication Date 1995
Format: Books

Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.

2024-05-20T00:18:28Z

by Bailey, Adrian, 1928-
Call Number 641.503 POC
Publication Date 1990
Format: Books

Food : an authoritative and visual history and dictionary of the foods of the world

2024-05-20T00:18:28Z

by Root, Waverley
Call Number 641.0321 ROO
Publication Date 1980
Format: Books

Encyclopedia of junk food and fast food / Andrew F. Smith.

2024-05-20T00:18:28Z

by Smith, Andrew F., 1946-
Call Number 641.03 SMI
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0612/2006012113.html

Make it safe : a guide to food safety.

2024-05-20T00:18:28Z

Call Number 664.0685 MAK
Publication Date 2010
Format: Books

Modeling food processing operations / edited by Serafim Bakalis, Kai Knoerzer and Peter J. Fryer.

2024-05-20T00:18:28Z

by Bakalis, Serafim, editor.
Call Number 664.024 MOD
Publication Date 2015
Format: Books

Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

2024-05-20T00:18:28Z

by Gregoire, Mary B.
Call Number 647.95068 GRE
Publication Date 2010
Format: Books

Foodservice organizations : a managerial and systems approach / Marian C. Spears and Mary B. Gregoire.

2024-05-20T00:18:28Z

by Spears, Marian C.
Call Number 647.95068 SPE
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0611/2006010691.html

Dictionary of food ingredients / Robert S. Igoe, Y.H. Hui.

2024-05-20T00:18:28Z

by Igoe, Robert S.
Call Number 641.03 IGO
Publication Date 2001
Format: Books

Food microbiology : Part 0 : general introduction to the Australian Standard methods for food microbiology / Standards Australia.

2024-05-20T00:18:28Z

by Standards Australia.
Call Number 664.001579 STA
Publication Date 2024 2023 2022 2021 2020
Format: Books

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-20T00:18:28Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format: Books

Modern gastronomy A to Z : a scientific and gastronomic lexicon / Ferran Adrià.

2024-05-20T00:18:28Z

by Adria, Ferran.
Call Number 641.013 ADR
Publication Date 2009
Format: Books

The Oxford companion to Italian food / Gillian Riley.

2024-05-20T00:18:28Z

by Riley, Gillian.
Call Number 641.03 RIL
Publication Date 2008 2007
Summary "Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight." "The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0713/2007012080.html

Larousse gastronomique / with the assistance of the Gastronomic Committee .

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by Gastronomique Committee.
Call Number 641.503 LAR
Publication Date 2001
Format: Books

Food science / Norman N. Potter, Joseph H. Hotchkiss.

2024-05-20T00:18:28Z

by Potter, Norman N.
Call Number 664 POT
Publication Date 1995
Format: Books

Encyclopedia of food science and technology / edited by Y. H. Hui

2024-05-20T00:18:28Z

by Hui, Y. H. (Yiu H.)
Call Number 664.003 ENC
Publication Date 1992
Format: Books

The Australian cook's dictionary / Denise Greig.

2024-05-20T00:18:28Z

by Greig, Denise, 1945-
Call Number 641.503 GRE
Publication Date 2010
Format: Books

Handbook of hospitality marketing management / editor, Haemoon Oh ; editor in chief, Abraham Pizam.

2024-05-20T00:18:28Z

by Oh, Haemoon.
Call Number 647.950688 HAN
Publication Date 2008
Format: Books

Under pressure : cooking sous vide / Thomas Keller ... [et al.] ; photography by Deborah Jones ; foreword by Harold McGee.

2024-05-20T00:18:28Z

by Keller, Thomas.
Call Number 641.4 UND
Publication Date 2008
Format: Books

Australian Standard glycemic index of foods.

2024-05-20T00:18:28Z

by Standards Australia.
Call Number 613.283 AUS
Publication Date 2007
Format: Books

Tasting and feasting excellence : a guide to the training restaurants of Victoria.

2024-05-20T00:18:28Z

by Holmesglen Institute of TAFE.
Call Number ARC 647.95945 TAS
Publication Date 2004
Format: Books

Marketing by menu / Nancy Loman Scanlon.

2024-05-20T00:18:28Z

by Scanlon, Nancy Loman.
Call Number 642 SCA
Publication Date 1999
Format: Books

Ingredienti / Massimiliano Alajmo, Raffaele Alajmo.

2024-05-20T00:18:28Z

by Alajmo, Massimiliano.
Call Number 641.5 ALA
Format: Books

Good food guide 2020 / edited by Myffy Rigby.

2024-05-20T00:18:28Z

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

Schott's food & drink miscellany / conceived, written, and designed by Ben Schott.

2024-05-20T00:18:28Z

by Schott, Ben.
Call Number 641 SCH
Publication Date 2003
Format: Books

The word on cheese culture.

2024-05-20T00:18:28Z

Call Number PER 637 CUL V.10 ISSUE 4 SUM 2018
Publication Date 2024 2023 2022 2021 2020
Format: Books Other

Good food guide 2019 / edited by Myffy Rigby.

2024-05-20T00:18:28Z

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

Hospitality management accounting / Michael M. Coltman, Martin G. Jagels.

2024-05-20T00:18:28Z

by Coltman, Michael M., 1930-
Call Number 657.837 COL
Publication Date 2001
Format: Books

The taste of place : a cultural journey into terroir / Amy B. Trubek.

2024-05-20T00:18:28Z

by Trubek, Amy B.
Call Number 641.3 TRU
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0712/2007008839.html

International encyclopedia of hospitality management / chief editor, Abraham Pizam.

2024-05-20T00:18:28Z

by Pizam, Abraham.
Call Number 647.94068 INT
Publication Date 2005
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0726/2007390327-d.html

VNR's encyclopedia of hospitality and tourism / Mahmood A. Khan, Michael D. Olsen, Turgut Var

2024-05-20T00:18:28Z

by Khan, Mahmood A.
Call Number 647.9403 VNR
Publication Date 1993
Format: Books

A Guide to the implementation and auditing of HACCP.

2024-05-20T00:18:28Z

by Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management.
Call Number 664.90021894 AGR
Publication Date 1997
Format: Books

Wild lime : cooking from the bushfood garden / Juleigh Robins.

2024-05-20T00:18:28Z

by Robins, Juleigh, 1952-
Call Number 641.5994 ROB
Publication Date 1996
Format: Books

Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.

2024-05-20T00:18:28Z

by Domine, Andre.
Call Number 641.302 ORG
Publication Date 1997
Format: Books

Clean food : organic / [editor, Malcolm McGuire].

2024-05-20T00:18:28Z

by McGuire, Malcolm.
Call Number 641.3020994 CLE
Publication Date 2005
Format: Books