October 9, 2008 NEW TITLES – COMMERCIAL COOKERY
Call Number Title Summary
338.479106/VAND Hospitality management : strategy and This book covers all the core competency units in the new SIT07 Tourism, Hospitality and
operations Events Training Package for Certificate IV, Diploma and Advanced Diploma in hospitality
management. It provides the foundation knowledge needed for the role of a hospitality
manager. The text provides an outstanding theoretical framework, placing emphasis on the
customer and developing the skills and knowledge needed to plan operational policies and
procedures to meet customer needs.
363.119664/OCCU Occupational health and safety for bakery This training resource covers the learning outcomes for the Core Module, Apply Safe Work
Practices. It is part of the Certificate in Level 3 Baking.
641.252/JACK Whisky The main countries covered in this book are the Whisky areas of Scotland, Ireland, Canada,
United States, Japan and Australasia.
641.252/PINI Whiskey The reader learns about the process of distilling, the important ingredients, and various types
of whisky.
641.3/MILA Balance : matching food and wine, what works The book is in two parts, part one explains how we taste food and wine, what makes a good
and why match and how to select the wine that works best with different food styles and flavours. Part
two comprises information about each of Australia's most popular wine varieties.
641.5494/VERA Feast bazaar: India, Morocco, Syria This book covers the colour, culture and customs of three of the most intriguing countries in
the world. The book includes over 100 delicious recipes and lots of colourful location
photography. Also included are personal anecdotes and cultural and historical observations.
641.5631/COUS Cooking without made easy: free from added The book offers nutritious, simple one pot meals.
gluten, sugar, yeast and dairy
641.5631/RICH The tolerant cook: the allergy and food Food intolerance is a growing problem with more and more people discovering an allergy or
intolerance cookbook sensitivity o many common foods such as dairy, soy or wheat. In this innovative cookbook, the
author has developed over 240 tasty recipes that avoid the main food allergy and intolerance
triggers.
641.56314/BRID The ultimate book of diabetic cooking The essential guide for diabetics with an expert introduction to nutrition and healthy eating
plus 170 delicious recipes.
641.56314/DIAB Diabetes cookbook A very useful book with over 100 healthy recipes, balanced food choices, foods to help manage
blood glucose levels and menus for the whole family.
641.56314/EATT Eat to beat diabetes: over 300 scrumptious Offers recipes that are rich with flavour and comfort. Desserts, drinks, soups, and salads.
recipes to help you enjoy life and stay well
641.56314/VASS Diabetes The book has over one hundred sensational diabetes recipes for everyday meals and special
occasions.
641.56383/FOST Low GI family cookbook The book has over 100 healthy recipes the whole family will love. Whether you have a toddler
or a teenager, this beautifully photographed cookbook shows you how easy it is to combine the
October 9, 2008 NEW TITLES – COMMERCIAL COOKERY
Call Number Title Summary
essentials of healthy eating with the scientifically proven benefits of low Gi carbs to make a real
difference to your whole family's long-term wellbeing.
641.5952/SUSH Fresh & tasty sushi The recipes have clear step-by-step instructions, nutritional breakdown and serving
suggestions.
641.6383/HALE Cooking with garlic: how to use the forbidden This book is an exciting, witty culinary celebration of garlic. A selection of delightful and original
fruit recipes will show you how correctly prepared, cooked and served garlic can enhance a wide
variety of dishes.
641.653/WORK Wheat-free world: wheat-free gluten-free A collection of new methods and recipes.
cookery
641.692/AUST Seafood A well illustrated book on seafood covering soups, starters, salads and mains.
641.8/SMIT The Delia collection. Soup A collection of soup recipes divided into the different seasons of the year.
641.81/ATKI Hundreds of sweet and savoury accompaniments for every kind of meal, including classic cook-
400 sauces : dips, dressings, salsas, jams, jellies
& pickles : how to add something special to in and pour-on sauces for pasta, fish and shellfish, poultry, game, meat and vegetable dishes.
every dish for every occasion, from classic Includes two excellent reference sections on the art of sauce-making. More than 1400
cooking sauces to fun party dips. photographs accompany step-by-step recipes, plus there is full nutritional information for
dietary purposes.
641.813/SOUP Soup bible Includes more than 130 recipes for soups from traditional to thoroughly modern. There are
also great tips on pantry standbys, making stocks, and creating fuss-free finishing touches.
641.815/COLL Bread : from sourdough to rye A delicious journey around the great breads of the world from Linda Collister, the author of
several of the best books on bread and baking. Chapters include The Americas, France, Italy
and Spain, Northern and Eastern Europe, South Asia and Australia and New Zealand.
641.815/INGR Bread: the breads of the world and how to bake The book features breads of the world, with fascinating details about their shape, taste, texture
them at home and history. It also includes over 100 traditional bread recipes from cuisines around the world.
641.83/BHUM Healthy salads from Southeast Asia The salads in this book come into their own either as starters or as main courses. The author's
first had knowledge of the countries he has explored and the food are described in the
introduction.
641.865/PAST Pastries and breads: the baking recipes that you From hearty main-course offerings to daintier morsels, this book offers a tantalizing array of
must have recipes for home-baked pies, quiches, flans, pastries, breads and pizzas.
641/652/POTA Everyday potatoes A collection of recipes for potatoes from soups, salads, light meal and main meals.
642.6/HERT Knife skills illustrated: a user's manual A well illustrated book covering topics such as how knives work, knife anatomy, a knife
directory, how to hold a knife, caring for knives, and slicing, chopping, dicing and mincing.
642.7/BEEC The practical guide to napkins and napkin The book shows how to create simple and elegant displays for every occasion with more than
folding 150 ideas for folding, making, decorating and embellishing.
647.940688/KOTL Marketing for hospitality and tourism Gives an innovative and practical introduction to marketin . An extensive use of examples and
October 9, 2008 NEW TITLES – COMMERCIAL COOKERY
Call Number Title Summary
illustrations make the book straightforward and easy to read.
647.95/STRI Dining room and banquet management The book includes the history of dining room and banquet service, the proper techniques of
service, sanitation requirements, and important merchandising concepts. Information about
reservations, priority seating, and reservations systems is also included.
647.95068/KOTS Management by menu The fourth edition has been revised to give readers a more hands-on learning experience.
Sample menus, mini-case studies, self-test review questions with coverage of new, helpful
technologies integrated throughout the book.
647.950687/FEIN Purchasing selection and procurement for the The seventh edition covers not only the latest purchasing techniques and practices, but also
hospitality industry provides comprehensive coverage of the timeless principles of this essential topic. From the
first step of selection, to receiving, storing, and managing goods and services.
657.950687/FEIN Study guide to accompany purchasing: selection Some of the topics covered in this book include selection, procurement, ordering procedures,
and procurement for the hospitality industry typical order procedures and non-food expense items.
663.2/HALL The art and science of wine This book explains how wine is made and speaks about the factors that play a key role in why
different wines taste the way they do.
664.900218/AUST Australian standard for the hygienic production This Standard reflects the shared responsibility between industry and governments for food
of wild game meat for human consumption safety.
DVD 338.479194/AUST The Australian Tourism industry: an overview The DVD examines the value of tourism in Australia, preferred tourist activities and the
challenges facing the industry now and in the future. An informative, up-to-date overview of
our dynamic tourist industry.
DVD 641.5/COOK The cook and the chef: Autumn Maggie and Simon take us into the world of food sharing their kitchen secrets along the way.
DVD 641.5/SUMM The Cook and the Chef: Summer Maggie and Simon take us into the world of food sharing their kitchen secrets along the way.
DVD 658.85/UPSE Upselling product and service in tourism and The program gives a valuable look at getting the most from products and services in the
hospitality tourism and hospitality industry.