by
Gayler, Paul.
Call Number
641.66499999999996
Publication Date
2015
Summary
This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail.
Format:
Electronic Resources
Relevance:
50827.2891
by
Henry, Diana.
Call Number
641.564 HEN
Publication Date
2005
Format:
Books
Relevance:
49104.1094
by
Neuschwander, Hanna.
Call Number
641.3373
Publication Date
2012
Summary
With the history of influential roasters alongside notes on lingo, varieties, roasting basics, and how to brew the perfect cup, this primer is perfect for the coffee obsessed. Drink up!.
Format:
Electronic Resources
Relevance:
47545.0117
by
Chevallier, James B., author.
Call Number
394.120944 CHE
Publication Date
2018
Format:
Books
Relevance:
47542.6445
by
Mims, Ben.
Call Number
641.7
Publication Date
2018
Format:
Electronic Resources
Relevance:
46125.5586
by
Telem, Oz.
Call Number
641.65
Publication Date
2018
Format:
Electronic Resources
Relevance:
46125.4883
by
Media, Adams.
Call Number
641.662
Publication Date
2018
Format:
Electronic Resources
Relevance:
44826.0313
by
Smillie, Justin, author.
Call Number
641.71 SMI
Publication Date
2015
Format:
Books
Relevance:
43629.7031
by
Gayler, Paul, author.
Call Number
641.665 GAY
Publication Date
2015
Summary
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesnt want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail.
Format:
Books
Relevance:
43629.6563
by
Fisher, Carol, 1949-
Call Number
641.509 22
Publication Date
2008
Summary
"A revealing look at the history of Missouri cookbooks from the 1800s to today. From Julia Clark's simple frontier recipes to Irma Rombauer's encyclopedic Joy of Cooking to Missouri producers' online recipe collections, the Fishers show how cookbooks provide history lessons, document changing food ways, and demonstrate the cultural diversity of the state"--Provided by publisher.
Format:
Electronic Resources
Relevance:
43629.6328
by
Rea, Tom.
Call Number
641.664
Publication Date
2013
Summary
Find the perfect pig or cut of pork, determine the best roasting style to use, and get ready to roast a pig to perfection with How to Roast a Pig!.
Format:
Electronic Resources
Relevance:
41501.1484
by
Psilakis, Michael
Call Number
641.591822 PSI
Publication Date
2009
Summary
Filled with heartfelt stories from his childhood and of his growth as a chef, How to Roast a Lamb is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.
Format:
Regular print
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2008054932-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html
Relevance:
41501.1445
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