by
Weir, Joanne.
Call Number
641.65642 WEI
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/description/random048/97031272.html
Contributor biographical information http://www.loc.gov/catdir/bios/random058/97031272.html
Contributor biographical information http://www.loc.gov/catdir/bios/random058/97031272.html
Relevance:
52745.7617
by
Hopkinson, Simon.
Call Number
641.5 HOP
Publication Date
1994
Format:
Books
Relevance:
50827.3828
View Other Search Results
by
Henry, Diana.
Call Number
641.564 HEN
Publication Date
2005
Format:
Books
Relevance:
49104.1094
by
Chevallier, James B., author.
Call Number
394.120944 CHE
Publication Date
2018
Format:
Books
Relevance:
47542.6445
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
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
Call Number
641.5686 CLA
Publication Date
2009
Summary
Christmas is the time for family celebration and this title is filled with all your seasonal favourites. This is where you will find recipes your mother gave you for baked ham, roast turkey, mince pies, fruit cake and pudding and more.
Format:
Books
Relevance:
0.1250
by
Moran, Matt, author.
Call Number
641.5994 MOR
Publication Date
2017
Summary
The new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country.
Format:
Electronic Resources
Relevance:
0.1208
by
Milan, Lyndey.
Call Number
641.3383 MIL
Publication Date
2010
Summary
Spices are nature's gift to the home cook. They add depth, aroma and complexity to the simplest of foods, turning a barbecue into a feast and a family roast into a culinary event. By famed Australian cook Lyndey Milan.
Format:
Books
Relevance:
0.1091
by
Wareing, Marcus.
Call Number
641.589 KNI
Publication Date
2008
Summary
Find out which knives to use for particular tasks and how to keep your utensils in peak condition. Discover how to cut to perfection: from carving a roast and boning a bird, to opening oysters and filleting fish. Plus, learn the best way to prepare your fruit and veg, from trimming, peeling and paring to stoning and much more.
Format:
Books
Relevance:
0.1066
Limit Search Results
Narrowed by: