Call Number
XX(272802.1)
Publication Date
1952
Summary
This cookbook, by the Arkansas Rice Growers Cooperative Association, features a variety of rice recipes.
Format:
Electronic Resources
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77567.4766
Call Number
XX(272810.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet of recipes using Dina-Mite cooked cereal produced by the Dina-Mite Food Company of California.
Format:
Electronic Resources
Relevance:
67175.3828
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Call Number
XX(272824.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet featuring 100 walnut recipes.
Format:
Electronic Resources
Relevance:
67175.3750
by
Alden, Mary, author.
Call Number
XX(272801.1)
Publication Date
1999 1998 1997 1996 1995
Summary
This pamphlet, by Quaker Oats, contains a collection of Mary Alden's favorite recipes using Quaker Oats.
Format:
Electronic Resources
Relevance:
60136.1328
Call Number
XX(272849.1)
Publication Date
1942
Summary
Advertising pamphlet for Nestle's chocolate - includes recipes.
Format:
Electronic Resources
Relevance:
52696.7617
Call Number
XX(272748.1)
Publication Date
1999 1998 1997 1996 1995
Summary
This pamphlet, by the Price Flavoring Extract Co., features recipes for a variety of desserts made with flavoring extracts.
Format:
Electronic Resources
Relevance:
50779.8281
by
Crocker, Betty.
Call Number
XX(272772.1)
Publication Date
1933
Summary
Advertising pamphlet for Bisquick - includes recipes.
Format:
Electronic Resources
Relevance:
38036.7422
by
ClickView (Firm)
Call Number
XX(302809.1)
Summary
New religious movements are constantly coming into being. This programme explores how and why new religious movements begin, with a particular focus on the Unification Church.
Format:
Other
Relevance:
0.0829
by
ClickView (Firm)
Call Number
XX(302939.1)
Summary
Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more.
Format:
Other
Relevance:
0.0811
by
Wetzel, Gereon
Call Number
XX(296010.1)
Publication Date
2015 2010
Summary
Three Michelin-starred chef Ferran Adria is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for 6 months time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes except copying oneself. With unprecedented access, EL BULLI - COOKING IN PROGRESS lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food.
Format:
Video recording
Relevance:
0.0772
by
Archer, Dane, 1946- producer, speaker.
Call Number
XX(272862.1)
Publication Date
2000
Summary
What's delicious? What's disgusting? What's even edible in the first place? These questions may seem simple, but they tap into powerful cultural, religious, and individual differences. This delectably engaging video explores the extraordinary variety of food likes, food dislikes, food taboos, and food rules around the world. It features frequently humorous and always compelling testimony from people representing a wide array of cultures. In discussing their own experiences, conflicts, and confrontations over food, they bring real substance and drama to the otherwise abstract notion of 'cultural differences.'
Format:
Electronic Resources
Relevance:
0.0772
by
ClickView (Firm)
Call Number
XX(301295.1)
Summary
Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format:
Other
Relevance:
0.0772
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