Search Results for gastronomy - Narrowed by: Recreational ReadingSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dgastronomy$0026qf$003dITYPE$002509Material$002bType$0025091$00253ARECREATION$002509Recreational$002bReading$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dRE?dt=list2024-05-18T14:19:59ZThe gastronomical me / M.F.K. Fisher ; foreword by Bee Wilson.ent://SD_ILS/0/SD_ILS:2793362024-05-18T14:19:59Z2024-05-18T14:19:59Zby Fisher, M. F. K. (Mary Frances Kennedy), 1908-, author.<br/>Call Number 641.5092 FIS<br/>Publication Date 2017 1943<br/>Summary A classic of gastronomic writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.<br/>Format: Books<br/>A really big lunch / Jim Harrison with an introduction by Mario Batali.ent://SD_ILS/0/SD_ILS:2840362024-05-18T14:19:59Z2024-05-18T14:19:59Zby Harrison, Jim, 1937-2016, author.<br/>Call Number 641.013 HAR<br/>Publication Date 2017<br/>Summary Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.<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:285542024-05-18T14:19:59Z2024-05-18T14:19:59Zby 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/>It must've been something I ate : the return of the man who ate everything / Jerry Steingarten.ent://SD_ILS/0/SD_ILS:2121302024-05-18T14:19:59Z2024-05-18T14:19:59Zby Steingarten, Jeffrey.<br/>Call Number 641.013 STE<br/>Publication Date 2002<br/>Format: Books<br/>Mastering the art of French eating : lessons in food and love from a year in Paris / Ann Mah.ent://SD_ILS/0/SD_ILS:1242282024-05-18T14:19:59Z2024-05-18T14:19:59Zby Mah, Ann<br/>Call Number 926.4 MAH<br/>Publication Date 2013<br/>Summary When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post-alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths.<br/>Format: Books<br/>Cover image <a href="ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9780670025992.jpg">ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9780670025992.jpg</a><br/>Secret ingredients : : the New Yorker book of food and drink / edited by David Remnick.ent://SD_ILS/0/SD_ILS:289722024-05-18T14:19:59Z2024-05-18T14:19:59Zby Remnick, David.<br/>Call Number 809 SEC<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0715/2007014490.html">http://www.loc.gov/catdir/toc/ecip0715/2007014490.html</a><br/>Here & there : collected travel writing / A A Gill.ent://SD_ILS/0/SD_ILS:309132024-05-18T14:19:59Z2024-05-18T14:19:59Zby Gill, A. A., 1954-<br/>Call Number 910.4 GIL<br/>Publication Date 2011<br/>Format: Books<br/>Out to lunch / Paul Levy ; with an introduction by Ann Barr ; [photographs by Gered Mankowitz].ent://SD_ILS/0/SD_ILS:247002024-05-18T14:19:59Z2024-05-18T14:19:59Zby Levy, Paul, 1941-<br/>Call Number 641.3009 LEV<br/>Publication Date 1986<br/>Format: Books<br/>Grazing : the ramblings and recipes of a man who gets paid to eat / John Newton.ent://SD_ILS/0/SD_ILS:1247502024-05-18T14:19:59Z2024-05-18T14:19:59Zby Newton, John, 1945-<br/>Call Number 641.5092 NEW<br/>Publication Date 2010<br/>Summary John Newton shares his love of food and life. After many years of eating, analysing and writing about food, John has put together the ramblings of a man who is paid to write about food.<br/>Format: Books<br/>Best food writing 2009 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:293652024-05-18T14:19:59Z2024-05-18T14:19:59Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2009<br/>Format: Books<br/>