Call Number
PER 641.86 SOG ISSUE 3 JAN 2010
Publication Date
2024 2023 2022 2021 2020
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Other
Other
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143626.8750
by
Blais, Richard.
Call Number
641.5
Publication Date
2017
Summary
100 all-new recipes from the favorite Top Chef All-Stars winner and judge and Food Network regular.
Format:
Electronic Resources
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126781.6172
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by
Foung, Jessica Goldman.
Call Number
641.56323
Publication Date
2016
Format:
Electronic Resources
Relevance:
92248.7578
Call Number
641.86 SO
Publication Date
2013
Format:
Other
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92164.0781
5.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
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89567.3906
6.
Call Number
641.86 SO
Publication Date
2013
Format:
Books
Relevance:
89567.3906
by
Robbins, Stephen P., 1943-, author.
Call Number
658 ROB
Publication Date
2016
Summary
Management: The Essentials covers the concepts essential to management in the 21st century in a fresh, lively format thats perfectly suited to a typical university semester. So whether you want to be a good manager or work for one, youll be prepared for the challenges ahead.
Format:
Books
Relevance:
0.2041
by
Bernstein, Richard K.
Call Number
616.4620654 BER
Publication Date
2005
Format:
Books
Relevance:
0.2041
by
Perry Lang, Adam.
Call Number
641.81
Publication Date
2021
Summary
The next book in the Artisanal Kitchen series comes from chef and barbecue expert Adam Perry Lang and features recipes for potato, bean, and vegetable side dishes that are so good they'll take center stage on any summer menu.
Format:
Electronic Resources
Relevance:
0.1890
by
Clawson, Trevor.
Call Number
658.827 CLA
Publication Date
2010
Summary
Oliver is one of the most well known, passionate and richest celebrity chefs in the world. But there is more to the man than his linguine. He towers over a business empires that comprises restaurants, shops, cookware, food, magazines, books, DVDs and television production.
Format:
Books
Relevance:
0.1826
by
Schlosser, Eric.
Call Number
647.95361 SCH
Publication Date
2002
Summary
Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu. This book tells the story of Britains love's affair with fast food. The author visits the lab that re-created the smell of strawberries ; examines the safety records of abattoirs ; reveals why fries taste so good ; and what really lurks between the sesame buns - and shows how fast food is transforming not only our diets but our world.
Format:
Books
Relevance:
0.1768
by
Kanopy (Firm),
Call Number
XX(297091.1)
Publication Date
2019
Summary
This documentary tells the far-fetched but completely true history of how our country became so unhealthy, tracing a detailed history spanning 150 years to show just how misinformation and outright lies have become "truth." FAT exposes the widespread myths and lies around healthy eating, fat and weight loss and shows how, in spite of all our good intentions, we go on getting fatter and fatter.
Format:
Electronic Resources
Relevance:
0.1715
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