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Crave
Crave: A Passion for Chocolate is the ultimate cel
How to Teach Kids to Cook
Forget the mess and all those excuses that having kids in your kitchen is more trouble than it's worth. Why not educate tomorrow's healthy eaters by teaching them all you know about food while helping them to become independent, confident cooks. With sixty great family recipes, beautiful food photographs, good safety advice and lots of practical tips, this is the ideal book for every child's parent, grandparent, aunt, uncle or grown-up friend. Think of it as an investment in the future: if you start involving kids in food preparation when they're toddlers, they will be cooking dinner for you before they leave home. P.S. Don't forget to teach them how to clean up too!
Diagrams
This work offers a collection of exemplary, creative, and imaginative information design, shown in its original application and juxtaposed with the reference material used for each piece of work.
Guide to Everyday Cooking
Offering recipes that are healthy, fresh, simple, and designed with families in mind, this everyday cookbook includes practical hints, including alternative ingredients for last-minute meals, and tips on adding flavor to food. Full of bits and pieces of kitchen wisdom, it includes more than 200 recipes for daily inspiration on that perennial question, “What's for dinner?” These meals for the whole family won't break the bank or tip the bathroom scales in the wrong direction—they're simple, healthy, and quick to prepare.
Cheese
Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.
Commercial Cookery
This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.
Heart and Soul
A look at the famous families who pioneered the Australian wine industry over generations Heart and Soul takes you on a journey through the history, the people, the vineyards, and the regions of Australia's most famous wineries. Chronicling the triumphs and travails of the families who led the way, the book offers an exciting showcase of Australian wine history in all its diversity and deliciousness. With more than 1,200 years of winemaking experience between them, the first families of Australian wine share stories that are as rich and varied as the wines they produce. It covers their relationships with the land itself, their ascent in the industry, the inspiration behind their signature wines, and the passion that goes into every vat. Exclusive photographs, wine labels, regional maps, and informative sidebars are peppered throughout. With a Foreword by Australia's beloved wine commentator, James Halliday Rare and fascinating photographs appear throughout the book This is the definitive book on the history and personalities of the Australian wine industry For anyone who loves Australian wine, Heart and Soul is a must-read volume that is sure to enlighten and entertain.
Kitchen Operations
Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II Hospitality—Kitchen Operations. This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.
