by
Bull, Veronica.
Call Number
ARC 641.66 BUL
Publication Date
1987
Format:
Books
Relevance:
170088.2031
by
ClickView (Firm)
Call Number
XX(301349.1)
Summary
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
Format:
Other
Relevance:
170085.2031
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by
Houghton, June.
Call Number
ARC 641.66 HOU
Publication Date
1973
Format:
Books
Relevance:
155272.0781
by
O'Meara, Ross.
Call Number
XX(308560.1)
Publication Date
2023
Summary
Wild Meat is a must-have for the cook who wants to understand and enjoy game meat as an environmentally friendly alternative to intensively farmed meat.
Format:
Electronic Resources
Relevance:
134465.2656
Call Number
ARC ADV 641.66 COO
Format:
Books
Relevance:
134353.7031
by
Jacobs, Barbara.
Call Number
XX(306548.1)
Publication Date
2008
Format:
Electronic Resources
Relevance:
126781.5938
Call Number
ARC 641.66 COO
Publication Date
1966
Format:
Books
Relevance:
120170.0313
by
Krasner, Deborah.
Call Number
641.66 KRA
Publication Date
2010
Format:
Books
Relevance:
105494.4141
by
Kitchen, America's Test.
Call Number
641.56362
Publication Date
2022
Format:
Electronic Resources
Relevance:
105485.6094
by
Sanagan, Peter.
Call Number
641.66
Publication Date
2020
Format:
Electronic Resources
Relevance:
101657.5703
by
Kitchen, America's Test.
Call Number
641.66
Publication Date
2020
Format:
Electronic Resources
Relevance:
101649.2422
12.
by
Porter, Suzanne
Call Number
ARC 641.5638 POR
Publication Date
1989
Format:
Books
Relevance:
95092.8359
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