Call Number
PER 641.013 GOU NO. 1 APR 2012
Publication Date
2012
Format:
Books
Other
Relevance:
95000.3438
by
Baltz, Emilie.
Call Number
641.5973
Publication Date
2010
Format:
Electronic Resources
Relevance:
63390.8555
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3.
by
Aldeguer,Alexis.
Call Number
641.59519999999998
Publication Date
2018
Summary
20 Keywords.
Format:
Electronic Resources
Relevance:
49104.0391
by
Carrolata, Kelly.
Call Number
641.462
Publication Date
2012
Format:
Electronic Resources
Relevance:
46125.5586
Call Number
ARC MENU YELLOW 243
Publication Date
1995
Format:
Books
Relevance:
0.1260
by
Green, Aliza.
Call Number
641.36 GRE
Publication Date
2012
Summary
"The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--
Format:
Books
Relevance:
0.0772
by
Masataka, Yamashita.
Call Number
641.860952
Publication Date
2021
Summary
Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. Tanoshii clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and continues to be a bestseller.
Format:
Electronic Resources
Relevance:
0.0737
by
An, Angus.
Call Number
641.59593
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0729
by
Money, Nicholas P., author.
Call Number
579.6 22
Publication Date
2011
Summary
An illuminating look at the wonders of mushroom biology and an exploration of their enduring appeal. Nicholas Money leads readers through a history of mushroom research, painting portraits of the colourful characters involved in their study.
Format:
Electronic Resources
Relevance:
0.0707
by
Bourland, Charles T.
Call Number
641.5
Publication Date
2010
Summary
Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of r
Format:
Electronic Resources
Relevance:
0.0685
by
Harrison, Jim.
Call Number
641.013
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0635
by
O'Gorman, Kevin D.
Call Number
338.4791 OGO
Publication Date
2010
Summary
The Origins of Hospitality and Tourism is an exciting new text about the true origins of hospitality and tourism, identifying how an understanding the past can inform modern approaches to hospitality and tourism management.
Format:
Electronic Resources
Relevance:
0.0619
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