Search Results for tea - Narrowed by: Week loanSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dtea$0026qf$003dITYPE$002509Material$002bType$0025091$00253AWEEKLOAN$002509Week$002bloan$0026ps$003d300?dt=list2024-05-18T10:54:15ZThe professional barista's handbook : an eaxpert's guide to preparing espresso, coffee, and tea / Scott Rao.ent://SD_ILS/0/SD_ILS:298802024-05-18T10:54:15Z2024-05-18T10:54:15Zby Rao, Scott.<br/>Call Number 641.3373 RAO<br/>Publication Date 2008<br/>Format: Books<br/>The professional barista's handbook : an expert's guide to preparing espresso, coffee, and tea / Scott Rao.ent://SD_ILS/0/SD_ILS:267602024-05-18T10:54:15Z2024-05-18T10:54:15Zby Rao, Scott.<br/>Call Number 641.3373 RAO<br/>Publication Date 2008<br/>Format: Books<br/>How to open a financially successful coffee, espresso & tea shop : with companion CD-ROM / Elizabeth Godsmark, Lora Arduser and Douglas R. Brown.ent://SD_ILS/0/SD_ILS:205232024-05-18T10:54:15Z2024-05-18T10:54:15Zby Godsmark, Elizabeth.<br/>Call Number 647.95068 GOD<br/>Publication Date 2004<br/>Format: Books<br/>The complete off-premise caterer / Judy Serra Liebermanent://SD_ILS/0/SD_ILS:18152024-05-18T10:54:15Z2024-05-18T10:54:15Zby Lieberman, Judy Serra<br/>Call Number 642.4 LIE<br/>Publication Date 1991<br/>Format: Books<br/>The coffee guide ... Melbourne 2011 / [editor, Hamish McDougall].ent://SD_ILS/0/SD_ILS:301422024-05-18T10:54:15Z2024-05-18T10:54:15Zby McDougall, Hamish.<br/>Call Number 647.959451 COF<br/>Publication Date 2010<br/>Summary "Find out which venues in Melbourne are a 'must visit' for any caffeine connoisseur. Along with cafe reviews and awarding our coveted Bean Rating, new accolades are being awarded such as Best New-comer, Best Menu and Best Black Coffee, to name but a few. The introduction of The Tea Guide also features in this edition, with reviews, interviews and interesting tea-related articles."--Publisher description.<br/>Format: Books<br/>Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.ent://SD_ILS/0/SD_ILS:42422024-05-18T10:54:15Z2024-05-18T10:54:15Zby Bailey, Adrian, 1928-<br/>Call Number 641.503 POC<br/>Publication Date 1990<br/>Format: Books<br/>Teaching for effective learning : the complete book of PEEL teaching procedures / editor, Ian Mitchell.ent://SD_ILS/0/SD_ILS:1235802024-05-18T10:54:15Z2024-05-18T10:54:15Zby Mitchell, Ian.<br/>Call Number 371.3 TEA<br/>Publication Date 2009<br/>Summary Explores and explains the teaching method known as PEEL - the Project for Enhancing Effective Learning, which was founded in 1985 by a group of teachers and academics in Australia. Discusses how to implement the method in classrooms and what techniques are used within it to promote learning.<br/>Format: Books<br/>Savoury : the recipes / by Michel Lerouet, Sophie Tramier.ent://SD_ILS/0/SD_ILS:317312024-05-18T10:54:15Z2024-05-18T10:54:15Zby Lerouet, Michel, 1966-<br/>Call Number 641.5944 LER<br/>Publication Date 2011<br/>Summary Following the success of Ladur e: Sucre, here is the second volume of never-before-published recipes from the legendary Laduree tearoom. One hundred elegant recipes from Laduree's Chef, beautifully photographed and packed into an eye-catching book reminiscent of the famous macaron boxes. From duck foie gras with rose macaroon to vegetable tagliatelle with Ladur e tea and cardamom, as well as the taramasalata clair with rose petals, the Chef presents us with an entire artists array of appetizers, main courses, fish, meat, salads and omelettesAll bearing the unmistakable Ladur e quality and creativity.<br/>Format: Books<br/>Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen.ent://SD_ILS/0/SD_ILS:258612024-05-18T10:54:15Z2024-05-18T10:54:15Zby Belitz, H.-D. (Hans-Dieter)<br/>Call Number 664.07 BEL<br/>Publication Date 2004<br/>Summary "This book is a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories."--BOOK JACKET.<br/>Format: Books<br/>Appetite for change : how the counterculture took on the food industry / Warren James Belasco.ent://SD_ILS/0/SD_ILS:347252024-05-18T10:54:15Z2024-05-18T10:54:15Zby Belasco, Warren James.<br/>Call Number 338.4 BEL<br/>Publication Date 2007<br/>Summary "In this inquiry, originally published in 1989 and now updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0620/2006029851.html">http://www.loc.gov/catdir/toc/ecip0620/2006029851.html</a><br/>Food culture in Russia and Central Asia / Glenn R. Mack and Asele Surina.ent://SD_ILS/0/SD_ILS:273652024-05-18T10:54:15Z2024-05-18T10:54:15Zby Mack, Glenn Randall, 1963-<br/>Call Number 394.120958 MAC<br/>Publication Date 2005<br/>Summary "The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia distills the main elements of contemporary cuisine and food-related customs for students and food enthusiasts. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, naan (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights."--BOOK JACKET.<br/>Format: Books<br/>The way we eat now : how the food revolution has transformed our lives, our bodies, and our world / Bee Wilson.ent://SD_ILS/0/SD_ILS:2917002024-05-18T10:54:15Z2024-05-18T10:54:15Zby Wilson, Bee, author.<br/>Call Number 641.013 WIL<br/>Publication Date 2019<br/>Summary "In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--<br/>Format: Books<br/>Food and nutrition : what everyone needs to know / P.K. Newby, ScD, MPH, MS.ent://SD_ILS/0/SD_ILS:2887692024-05-18T10:54:15Z2024-05-18T10:54:15Zby Newby, P. K., author.<br/>Call Number 613.2 NEW<br/>Publication Date 2018<br/>Summary "It seems that practically every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer. Some of this information propels temporary food or diet fads, some of it is subsequently discredited, and some becomes staid wisdom of healthy eating. It structures the way we eat and consume, the research agendas of food scientists, and the ways in which food companies market their products -- and therefore the ways in which the global food system is built. It also affects the environment, food and animal ethics, political and social movements, public policy, and, of course, our health. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalised diets, 3D printing of food, the food supply, and the future of hunger)"--<br/>Format: Books<br/>The unofficial Hunger Games cookbook [electronic resource] : from lamb stew to "Groosling" - more than 150 recipes inspired by The Hunger Games Trilogy / Emily Ansara Baines.ent://SD_ILS/0/SD_ILS:318262024-05-18T10:54:15Z2024-05-18T10:54:15Zby Baines, Emily Ansara.<br/>Call Number 641.5 BAI<br/>Publication Date 2011<br/>Summary "Here's some advice. Stay alive."-Haymitch AbernathyWhen it comes to The Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta's family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain-all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart's desire.For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capital, including:?French Bread from the Mellark Family Bakery?Katniss's Favorite<br/>Format: Books<br/><a href="http://www.angliss.eblib.com.au/patron/FullRecord.aspx?p=799237">Click here to view book</a><br/>