by
Baldwin, Nancy.
Call Number
ARC 641.595 BAL
Publication Date
1981
Format:
Books
Relevance:
0.0735
by
Doeser, Linda.
Call Number
ARC 641.595 DOE
Publication Date
2000
Format:
Books
Relevance:
0.0685
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by
Davidson, Alan, 1924-2003
Call Number
641.692 DAV
Publication Date
1976
Format:
Books
Relevance:
0.0685
by
Hom, Ken.
Call Number
641.595 HOM
Publication Date
1996
Format:
Books
Relevance:
0.0663
by
Sweetser, Wendy.
Call Number
641.595 SWE
Publication Date
2005
Format:
Books
Relevance:
0.0643
by
Kimoto-Kahn,Amy.
Call Number
XX(308462.1)
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0625
by
Ricker, Will.
Call Number
641.595 RIC
Publication Date
2009
Format:
Books
Relevance:
0.0625
by
Doeser, Linda.
Call Number
641.595 WOK
Publication Date
2001
Summary
Cook up a feast of Asian flavors in minutes, with this fabulous collection of sizzling and aromatic stir-fried recipes with exotic textures and tastes.
Format:
Books
Relevance:
0.0625
by
Campion, Allan.
Call Number
641.595 CAM
Publication Date
1997
Format:
Books
Relevance:
0.0593
by
Vongerichten, Jean-Georges, author.
Call Number
641.5092 VON
Publication Date
2019
Summary
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format:
Books
Relevance:
0.0565
by
Hutton, Wendy.
Call Number
641.5 HUT
Publication Date
2007
Summary
"Wendy Hutton, food celebrity and author of the highly-acclaimed 'Singapore Food'. This book breaks new ground as the only cookbook of its genre to provide an incisive socio-historical perspective of how the Eurasian communities evolved and how their unique cuisine developed over a period of four centuries." -- Back cover.
Format:
Books
Relevance:
0.0553
by
Hom, Ken.
Call Number
641.589 HOM
Publication Date
1998
Format:
Books
Relevance:
0.0541
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