by
Hawaiian State Society of Washington
Call Number
ARC KLI 641.59969 HAW
Publication Date
1999 1998 1997 1996 1995
Format:
Books
Relevance:
134422.3125
by
Tante Marie (Cooking school)
Call Number
ARC KLI 641.5944 TAN
Publication Date
1999 1998 1997 1996 1995
Format:
Books
Relevance:
85034.1172
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Call Number
XX(272703.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Cookbook from Standard Brands.
Format:
Electronic Resources
Relevance:
84970.8125
by
Escoffier, A. (Auguste) 1846-1935
Call Number
ARC 641.5 ESC:1
Publication Date
1902
Format:
Books
Relevance:
60132.5859
by
Hazlitt, William Carew, 1834-1913
Call Number
ARC 641.509 HAZ
Publication Date
1902
Format:
Books
Relevance:
60132.5820
by
Hornstra, H.
Call Number
ARC KLI 641.5 HOR
Publication Date
1999 1998 1997 1996 1995
Format:
Books
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42525.9570
by
Carême, M. A. (Marie Antonin), 1784-1833.
Call Number
ARC 641.5944 CAR
Publication Date
1840
Format:
Books
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38274.1055
by
Albala, Ken, 1964-
Call Number
394.12 23
Publication Date
2016 30
Summary
This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Format:
Electronic Resources
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0.5167
Call Number
DVD 641.59598 WOR
Publication Date
4 3
Summary
Chef and restauranteur Bobby Chinn ventures to the Island of the Gods - Bali in Indonesia - in search of unique Balinese street food dishes. He meets with Swiss-born Chef Heinz Von Holzen to explore the charming Ubud market where they buy a couple of fresh snapper and make Satay Lilit: an iconic seafood satay, Balinese style. He also meets up with the legendary Balinese Chef Lother to cook a dish which is unique to Bali: Bebek Betutu (Balinese Roast Duck). Bobby revels with thousands at the annual Ogoh-Ogoh Festival and, before the night ends, checks out the supper options at the Pasar Senggol Gianyar. To round off his trip, next morning Bobby demonstrates a typical Indonesian breakfast dish ? Burbur Injin (Black Rice Pudding) ? and learns exactly why rice is so important to both Balinese cuisine and customs.
Format:
Books
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0.0772
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