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
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
Kostow, Christopher.
Call Number
641.579419
Publication Date
2014
Format:
Electronic Resources
Relevance:
77634.6016
by
Fernández, Enrique.
Call Number
641.597291
Publication Date
2018
Format:
Electronic Resources
Relevance:
77634.5938
by
Stoltman, Joan.
Call Number
641.5
Publication Date
2018
Format:
Electronic Resources
Relevance:
77634.5703
by
Kanopy (Firm)
Call Number
XX(296032.1)
Publication Date
2015 2013
Summary
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format:
Video recording
Relevance:
77634.5547
by
Benn, Martin.
Call Number
641.5
Publication Date
2015
Summary
'Sepia, is quite simply, one long, exquisite, 'wow' moment.' - John Lethlean, Weekend Australian Magazine.
Format:
Electronic Resources
Relevance:
77634.5078
by
Subijana, Pedro, author.
Call Number
641.59466 SUB
Publication Date
2017
Format:
Books
Relevance:
77630.7891
by
Gill, Mohana, author.
Call Number
641.59591
Publication Date
2014
Summary
From the quiet simplicity of Myanmar's rural towns to the bustle of modern day Yangon, this book captures the sights, sounds and flavours of a country that has until recent years, been isolated from the rest of the world. Best described as a mix of Chinese and Indian cuisines with a dose of Thai influence, Burmese cuisine is simple in its execution, yet delivers a complexity of tastes with the use of fish sauce, prawn paste, turmeric, tamarind, lemon grass, coriander, chillies and coconut milk. Go off the beaten track and discover the heart of Myanmar through her cuisine, culture and customs.
Format:
Electronic Resources
Relevance:
77630.6719
by
Fromm, Nichole.
Call Number
647.95775830000002
Publication Date
2015
Format:
Electronic Resources
Relevance:
71876.7969
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