by
Ree, Susanna
Call Number
641.812 REE
Publication Date
2011 2006
Format:
Books
Relevance:
67235.4766
by
Clark, Pamela.
Call Number
ARC 641.812 TAP
Publication Date
2009
Format:
Books
Relevance:
57342.0938
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by
Joyce, Jennifer.
Call Number
641.812 JOY
Publication Date
2005
Format:
Books
Relevance:
54899.2813
by
Horrillo, Carlos.
Call Number
641.812 HOR
Publication Date
2010 2008
Format:
Books
Relevance:
52747.8125
by
Dunlop, Fiona, 1952-
Call Number
641.812 DUN
Publication Date
2006
Format:
Books
Relevance:
49102.8008
by
Abellan, Carles.
Call Number
641.5 ABE
Publication Date
2008
Format:
Books
Relevance:
47545.0313
by
Gayler, Paul.
Call Number
641.812 GAY
Publication Date
2007
Format:
Books
Relevance:
46125.5703
by
Gargagliano, Arlen.
Call Number
641.874 GAR
Publication Date
2005
Summary
Includes recipes for 50 enticing cocktails and 20 piquant tapas - all made with easy to find ingredients - along with lots of serving suggestions and make-ahead tips.
Format:
Books
Relevance:
44826.0977
by
Denton, Carey.
Call Number
641.812 PER
Publication Date
2007
Format:
Books
Relevance:
2.2280
by
Gault, Simon
Call Number
ARC 641.5 GAU
Publication Date
2008
Summary
Euro, Pasha, Pravda, Shed 5 and The Jervois Steakhouse are just some of the renowned restaurants co-owned bySimon Gault and which feature Gault designed menus. Nourish contains a fabulous selection of recipes from these establishments, ranging from tapas and seafood through to hearty steak dishes and dynamic desserts. There's also a section of Simon's own favourites. The outstanding food photography and restaurant images are by leading photographer Kieran Scott.
Format:
Books
Relevance:
0.0981
by
Lawson, Jane, 1968-
Call Number
641.5946 LAW
Publication Date
2005
Summary
"Tasca is synonymous with Spain, tapas bars, known as tascas, are 'the' venue to start or end an evening. Cocina means both kitchen and cooking in Spanish. Food from the Spanish kitchen is flavoured with passion and love. It is all about comforting and hearty meals that utilize the best of local produce, be it slowly simmered or quickly seared. Postres, traditional desserts are simple and luscious. Contemporary recipes showcase the sweet flavours of Spain-irresistible offerings of chocolate, coffee, citrus and toasted nuts mingled with exotic spices, from warmly scented cinnamon to heady saffron." --p. 5.
Format:
Books
Relevance:
0.0884
by
Von Bremzen, Anya
Call Number
641.5946 VON
Publication Date
2005
Format:
Books
Relevance:
0.0884
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