Dura-Wear

Culinary Books

Texts


Buffet and Larder & Special Diets - Futura book

Buffet and Larder & Special Diets - Futura book

-CD ROM and book package supporting the learner
-easy to follow picture sequences
-video demonstration sequences
-expert cooking tips and food orders
-chef's hiccups and tasks

Code: S15470

$59.95
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Culinary Reactions - The Everyday Chemistry Of Cooking

Culinary Reactions - The Everyday Chemistry Of Cooking

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers . . . er, measuring cups, stovetop burners, and mixing bowls . . . the same way again. Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.

Code: 103834

$39.99
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Larousse Gastronomique

Larousse Gastronomique

-Includes elegent new display case.

"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes.

Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.

Without the exaggeration and extravagant distractions of many of today's cookery titles, "New Larousse Gastronomique" contains recipes, tips, cooking styles and origins for almost every dish in history.

Code: 195

$145.00
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Manager's Guide to Hospitality Financial Management - Futura Book

Manager's Guide to Hospitality Financial Management - Futura  Book

This guide will help you to learn how to manage the financial requirements of your business or department.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations

Creates an understanding of and skills in:
the types of financial information used by operational supervisors and managers
managing budgets and finances for operational departments
preparing and monitoring budgets for a Hospitality business
purchasing, managing and conducting maintenance on business assets
managing the financial operations of a business

Code: S15932

$69.95
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Manager's Guide to Hospitality Operations - Futura Training book

Manager's Guide to Hospitality Operations - Futura  Training book

*Old stock with mild water damage.

This guide will help you to manage the operations of your business efficiently and cost-effectively.

Interactive CD/Book Package
Addresses the competency standards of the Australian Training Package Units:

SITXGLC001A Develop and update legal knowledge required for business compliance
SITXMGT001A Monitor work operations
SITXMGT002A Develop and implement operational plans
SITXMGT004A Develop and implement a business plan
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXMGT005A Manage business risk


Creates an understanding of and skills in:

ensuring the legally compliant operation of a business
effective short-, medium- and long-term operational planning and management
analysing business opportunities and threats
defining business goals and running a business effectively
minimising potential risks to your business
stock control

Code: S15934

$69.95
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Managers Guide to Hospitality Financial Management by Futura Training

Managers Guide to Hospitality Financial Management by Futura Training

This guide will help you to learn how to manage the financial requirements of your business or department.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations

Creates an understanding of and skills in:
the types of financial information used by operational supervisors and managers
managing budgets and finances for operational departments
preparing and monitoring budgets for a Hospitality business
purchasing, managing and conducting maintenance on business assets
managing the financial operations of a business

Code: S15931

$69.95
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Managers to Hospitality Human Resources Futura book

Managers to Hospitality Human Resources Futura book

This guide will help you to manage the most important asset of your business – the staff.

Interactive CD/Book Package
Addresses the competency standards of the Australian Training Package Units:

SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXHRM005A Lead and manage people
SITXHRM006A Monitor staff performance
SITXHRM007A Manage workplace diversity
SITXHRM008A Manage workplace relations
SITXADM004A Plan and manage meetings
SITXCOM005A Make presentations
SITXOHS004A Implement and monitor workplace health, safety and security procedures
SITXOHS005A Establish and maintain an OH&S system


Creates an understanding of and skills in:

effective and legally compliant staff hiring, firing and inducting
cost-effective rostering while maintaining service standards
staff leadership and management skills and techniques
delegation, recognition and reward
implementing and following staff grievance procedures with respect to diversity
organising and managing different types of meetings
preparing for, delivering and following up various types of presentations
ensuring organisational OH&S compliance at all levels

Code: S15933

$69.95
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Restaurant service - the waiters friend by Futura training

Restaurant service - the waiters friend by Futura training

-CD ROM and book package supporting the learner
-Easy to follow picture sequences
-Video demonstration segments
-Expert F&B tips and interactive exercises
-Hiccups and tasks to test comprehension

Code: S15472

$59.95
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The Cook's Companion by Stephanie Alexander

The Cook's Companion by Stephanie Alexander

Author: Alexander,Stephanie. A completely updated, expanded new edition of the household bible, with 10 new chapters and over 300 new recipes. The definitive cook book for every Australian home.

Code: 5162

$130.00
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The Flavour Thesaurus by Niki Segnit

The Flavour Thesaurus by Niki Segnit

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair.

The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre.

You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book for cooking - it might keep you up at night reading.

Code: 101901

$39.99
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