by
de Toulouse, Jean-Claude.
Call Number
641.5
Publication Date
2014
Format:
Electronic Resources
Relevance:
134428.0469
by
Akin, Engin.
Call Number
641.59561
Publication Date
2015
Format:
Electronic Resources
Relevance:
109781.7891
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by
Beck, Simone.
Call Number
641.5944
Publication Date
2013
Format:
Electronic Resources
Relevance:
109781.7891
by
Leung, Jereme.
Call Number
641.5951156
Publication Date
2011
Summary
New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.
Format:
Electronic Resources
Relevance:
109781.7422
Call Number
XX(272758.1)
Publication Date
1990
Summary
Cookbook compiled by the staff of the Royal Bank of Canada in Ontario.
Format:
Electronic Resources
Relevance:
109696.9219
by
Roussel, Angelique.
Call Number
641.56362
Publication Date
2019
Format:
Electronic Resources
Relevance:
95077.8359
by
Reynaud, Stéphane.
Call Number
641.5944
Publication Date
2015
Summary
Classic French recipes, in Stephane Reynaud's inimitable style.
Format:
Electronic Resources
Relevance:
95077.7266
by
Pfefferle, Suzanne.
Call Number
641.59596999999997
Publication Date
2014
Format:
Electronic Resources
Relevance:
85042.6016
by
Stavans, Ilan
Call Number
641.5972 STA
Publication Date
2011
Summary
Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
Format:
Electronic Resources
Relevance:
85042.5781
by
Dabdoub Nasser, Christiane.
Call Number
TX725 .P237
Publication Date
2013
Summary
Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.
Format:
Electronic Resources
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85037.9297
by
Pettid, Michael J., author.
Call Number
394.1209519
Publication Date
2008
Summary
In Korean Cuisine Michael Pettid presents a lushly illustrated historical account of Korean food, and its intricate relationship with the nation's culture.
Format:
Electronic Resources
Relevance:
85034.1016
Call Number
XX(272703.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Cookbook from Standard Brands.
Format:
Electronic Resources
Relevance:
84970.8125
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