To loan library resources, you need to complete an online Library Loan Request Form. Your requested titles will be delivered to your training facility within 1 week. If your requested materials are currently on-loan, you will receive an email and can request the resources again. Students can loan up to 4 items at any one time. Items can be loaned for a duration of 2 weeks. Overdue or lost items will incur library fees as outlined in the Fees and Charges.
Library Resources
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Book Titles Available:
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Patisserie 2nd Edition
By L.J. Hanneman
This classic book, widely known and used by patissier is a professional text on the art of patisserie. In the thirty-five years that Patisserie has been published, there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.
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Potatoes
By Annie Nichols
Fifty innovative recipes for starters, soups, main dishes, side dishes, breads and even a pudding, each photographed in full colour.
Features dishes from around the world—Thailand, India, Morocco, Portugal, Italy, Switzerland, Mexico and more.
Ten recipes described in clear step-by-step photographs.
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Practical Cookery 10th Edition
By Professor David Foskett, Victor Ceserani and Ronald Kinton
Over the last fourty years, Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, specially commissioned photographs, and is full colour throughout.
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Practical Professional Cookery
By H.L. Cracknell and R.J. Kaufmann
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for student and professional alike. Covering the full range of work from the most basic dishes to those requiring advanced techniques, Cracknell and Kaufmann present each recipe in steps in easy-to-follow logical format.
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Road to Hospitality 3rd Edition (The)
By Vivienne O’Shannessy and Dean Minett
The Roas to Hospitality, 3rd edition, takes us to the exciting and dynamic world of hospitality, which continues to be a growth industry in Australia. A career in hospitality is a popular choice for students, so it is important that professional training continues to grow and adapt to the industry’s requirements.
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Salads
Delicious, nutritious, tempting recipes for every occasion. Full colour photographs, practical instructions, and triple-tested recipes will ensure success every time. Try one: treat yourself!
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Seafood Kitchen
By Vicki Wild
Seafood Kitchen is a collection of classic and original recipes from one of Australia’s hottest new foodies. Vicki Wild introduces you to the basic techniques that will have you confidently steaming, poaching, frying, roasting, baking, barbecuing, grilling, curing, marinating and simmering just about any fish or shellfish on the market.
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Sizzle Edited by Diana Hill, Gordana Trifunovic Sizzle is published by Family Circle and is full of recipes for easy stir-fries, barbecues, grills and fantastic fry-ups. Intense heat, intense flavour!
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Smart Food
By Gabriel Gate
Smart Food—inventive, inspirational, intelligent. Gabriel Gate, author of the best selling Family Food, suggests more wise ways to cook for health and happiness.
Here are brilliant new recipes, influenced by the subtlety of Asian cuisine and the robust traditions of European family fare. And, for special occasions, great ways to celebrate in style using fresh, natural ingredients.
Scrumptious dishes, prepared the new healthy way—following the guidelines of the Anti-Cancer Council’s Prudent Diet—make it easy to eat imaginatively and still be smart about your family’s health.
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Spices, Roots and Fruits
By Jill Norman
There may have been a time when salt and picking spice were all the average household wife knew and used, but nowadays there are spices from all over the world on supermarket shelves and in specialist shops.
This little guide shows and describes most aromatic roots and fruits, such as allspice, cloves, pepper, ginger and a wealth of chillies from the tropics; juniper, saffron and the traaditional spice blends of western cooking. For each spice there are notes on how they should be used and recipes for many simple but exotic dishes.
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Spices, Seeds and Barks By Jill Norman Ajowan, aniseed, caraway, celery, coriander, cumin, dill and fennel all belong to the umbellifer family, the largest group of aromatic seed plants. They have digestive properties, are used as breath fresheners, and their different but related tastes have made them used and loved in many different ways and countries.
There are spices for baking, stews and casseroles, for sweet dishes or to go with fruit, for pickling and preserving, to liven up winter vegetables or go into liqueurs and cordials. The recipe section will show the way to many traditional uses as well as to new and exciting ways of getting the most out of them.
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Sunday Lunch By Gordon Ramsay Gordon Ramsay aims to get us all cooking up a storm and sitting down at the table with friends and family to share good food. IN the second series of his highly acclaimed topical food programme, he visits people all over the country to help them produce great Sunday lunches.
This book includes one DVD
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Sweet Flavourings By Jill Norman A squeeze of lime, a hint of vanilla, a handful of chopped nuts—achieving just the right flavour is critical for success with any dish. This little book concentrates on flavourings usually associated with sweet dishes; citrus fruits, nuts, honey, vanilla, angelica.
Included are traditional recipes for familiar dishes such as treacle tart & almond cream but these flavourings are truly international and there are sweet and savoury recipes from Turkey, India, Italy, Thailand and North Africa.
You will discover new dimensions for familiar flavourings, dishes from the past and the present to add variety to your cooking.
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Taste of Desserts (The)
By Frederic Lebain and Jean Paul Paireault
This mouth watering collection of dessert recipes has been put together by creative French chef Frederick Lebain and imaginatively illustrated by photographer Jean Paul Paireault. The Taste of Desserts features family favourites, familiar classics and innovative dishes that have all been cooked up with unmistakable Gallic flair.
The book is therefore an ideal source of inspiration for the cook and of unending delight for anyone with a sweet tooth. Particularly geared towards entertaining, each of the dishes is beautifully finished and presented for maximum dinner party impact. Yet clear step by step instructions accompanied by helpful photographs of many of the preparatory stages ensure that even the most complicated looking recipes can be created with relative ease.
With over 100 tested recipes, The Taste of Desserts is a must for pudding lovers everywhere.
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Taste of England in Food and Pictures (A)
By Theodora Fitzgibbon
Theodora Fitzgibbon treats us to a rare & exquisite taste of England’s green and pleasant land. A taste of its rich and varied traditional recipes, from old favourites like Melton Mowbray pork pie, Aylesbury duck, Malvern pudding, Oxford marmalade, Eccles cakes and Devon Junkett, to the less well known but equally delectable Northumberland Singing Hinnie, Wellingborough Hough and Dough, Lobscouse, Fenland Apple Pie, Trinity Hall cider cup and Richmond Maids of Honour. And a taste of its people, its places, its customs, in a series of superb historic photographs that provide a fascinating insight into a bygone age.
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Taste of France (the) By Frederic Labain and Jean Paul Paireault Is there another cuisine in the world as legendary and as often imitated as that of France? The recipes that make up classic French cooking are famous everywhere, good food is appreciated, and however much styles of cooking may change, cooks sooner or later go back to these basics. Even the nouvelle cuisine movement had its roots in classic cuisine, with the recipes updated and made lighter and prettier.
The Taste of France presents a varied selection of recipes that are representative of the best of French cooking, both traditional and modern. Lavishly illustrated & clearly described, these recipes bring the authentic taste of French cuisine within the reach of cooks of all standards.
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Teas and Tisanes By Jill Norman
An illustrated guide to the world’s major teas to encourage you to try new flavours and experiment with tea-based ices and desserts.
Oolong, Lapsang, Darjeeling, gunpowder, orange pekoe, rose pouching—even the names are more exciting than ‘breakfast blend’. The text describes how tea drinking started, the importance of tasting and blending, the ritual of the Japanese tea ceremony, the clipper ship races and many other fascinating facts about this universal beverage.
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Thai Street Food By David Thompson
It's all about the food. Even a fleeting visit to Thailand can leave you in no doubt of this. Walking down the street - almost any street in Thailand - you can only be struck by the variety of stalls and amazed at the variety of food. Thais are obsessed byfood, talking and thinking about it, then ordering and eating it. Markets brim with produce and snacks. Streets often seem more like busy restaurant corridors than major thoroughfare for traffic.
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Vegetarian Dishes Make the most of simple fresh ingredients and seasonal vegetables with Vegetarian Dishes. Everyone from the novice to the accomplished cook will appreciate the stylish, simple approach and learn to create delicious vegetarian dishes for every occasion. Each recipe includes nutritional information, preparation and cooking time, and is illustrated with stunning photography.
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Waiter's Handbook 3rd Edition (The) By Graham Brown and Karon Hepner
The Waiter’s Handbook 3rd edition is a valuable manual for trainee waiters, and a useful reference work for people with experience in the profession. It has proved to be a hugely popular book, not only in Australia but in many other countries where it is used. It is a comprehensive training guide to modern food and beverage service.
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Waldorf-Astoria Cookbook (The) By Ted James and Rosalind Cole From the day this great American hotel first opened its doors in 1893 it has been a living symbol of the best and most elegant in dining and entertaining. Now, for the first time, the secrets of the famous Waldorf kitchen are made available for the home cook. The book includes over 100 choice recipes, especially selected by the chefs of the Waldorf-Astoria and carefully tested for the home kitchen. Specialties from the Waldorf’s dining rooms, such as Peacock Alley, the Bull & the Bear, the Empire Room and the recently opened Oscars are featured and conveniently grouped in categories—Hors d’Oeuvres and Appetisers, Fish and Shellfish, Chicken and Other Birds, Meat, Entree and Dessert Sauces, Vegetables, Salads and Salad Dressings, Eggs and Breads and Desserts. |
| B | Beef and Sheepmeat Eating Quality, Bills Food - Series 2 |
| H | Heart and Soul |
| N | Naked Chef (The) - Series 2, Nigella Feasts |
| R | Road to Hospitality (The) |
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Beef and Sheepmeat Eating Quality
End Users’ Guide
The End Users’ Guide to eating quality provides a guide for processors and end users to identify opportunities using the MLA program through optimising the eating quality of sheepmeat and beef in a business.
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Bill's Food - Series 2
By Bill Granger
International best-selling author and restaurateur Bill Granger has been winning the hearts and stomachs of Australians since opening his first restaurant ‘Bills’ in 1993. Over a decade on, having sold over 800,000 cookbooks, his self-professed desire to please has established ‘Bills’ as a Sydney institution.
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Heart and Soul
By Kylie Kwong
Fire up the wok, grab your chopsticks and be inspired by one of Australia’s most talented young chefs – Kylie Kwong. In this fabulous series Kylie combines traditional family recipes with the latest ideas in contemporary Australian cuisine.
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Naked Chef (The) - Series 2
By Jamie Oliver
Jamie Oliver is back in town and raring to cook – but juggling a hectic social life with a passion for entertaining means it’s all got to be simple, easy and fun. Whether he’s cooking a post-clubbing fry-up with a difference, packing doggie bags for a trip to the greyhounds or preparing that nerve-wrecking meal for his prospective in-laws, Jamie keeps on doing what he does best – creating tasty, gutsy, common-sense dishes that everyone can make.
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Nigella Feasts
By Nigella Lawson
She has burning love of life and a passion for food and feasts to celebrate anything that matters from the special to the everyday. She’s gorgeous, articulate and amusing. She’s Nigella Lawson and this is Nigella Feasts, the unmissable new series from one of the most influential cooks around the world.
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Road to Hospitality (The)
By Vivienne O’Shannessy
The Road to Hospitality helps students gain a better understanding of the knowledge and skills required to be successful in the hospitality industry. Using a mixture of film clips, images, virtual tours and interactive assessments this DVD supports the delivery of the units of competency in the new edition of The Road of Hospitality 3rd Edition.
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