Call Number
641.86 EXC
Publication Date
2005
Format:
Books
Relevance:
0.0968
by
Beer, Maggie.
Call Number
641.5994 BEE
Publication Date
2007
Summary
Cooking with seasonal ingredients.
Format:
Books
Maggie Beer website http://www.maggiebeer.com.au/
Relevance:
0.0709
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by
Gastronomique Committee.
Call Number
641.503 LAR
Publication Date
2001
Format:
Books
Relevance:
0.0696
by
Victoria
Call Number
342.945023 VIC
Publication Date
1995
Format:
Books
Relevance:
0.0674
by
Manfield, Christine.
Call Number
641.59 MAN
Publication Date
2008
Format:
Books
Relevance:
0.0663
6.
by
McFadden, Christine.
Call Number
643.3 MCF
Publication Date
2000
Format:
Books
Other
Relevance:
0.0608
by
Gisslen, Wayne, 1946-
Call Number
641.57 GIS
Publication Date
2003
Format:
Books
Relevance:
0.0593
by
Acton, Eliza, 1799-1859.
Call Number
641.5 ACT
Publication Date
1993 1845
Format:
Books
Relevance:
0.0593
by
Gisslen, Wayne, 1946-
Call Number
641.57 GIS
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005032307.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html
Relevance:
0.0565
by
Standards Australia Limited. Committee MB-018, Event Sustainability Management System.
Call Number
394.2069 EVE
Publication Date
2013
Format:
Regular print
Relevance:
0.0553
by
Cluizel, Marc
Call Number
641.6374 CLU
Publication Date
2006
Format:
Books
Relevance:
0.0553
by
Myhrvold, Nathan.
Call Number
641.5 MYH
Publication Date
2011
Summary
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format:
Books
Relevance:
0.0469
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