by
Borden, Enid.
Call Number
641.5
Publication Date
2012
Summary
Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May
Format:
Electronic Resources
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2.1076
Call Number
641.86 SWE
Publication Date
2010
Summary
A collection of our favourite sweet treats. These old-fashioned cakes, biscuits and desserts are perennial favourites u we still order them when we see them on restaurant menus and are delighted when someone makes them for us for dessert or afternoon tea.
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0.2261
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by
Boyd, John
Call Number
ARC KLI 641.8653 BOY
Publication Date
1948
Format:
Books
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0.0860
by
Wright, Clarissa Dickson.
Call Number
DVD 641.5 TWO
Publication Date
1997
Summary
A gastronomical adventure. Loud, funny and undoubtedly fat, Jennifer and Clarissa don't suffer fools gladly. On the subject of food they don't suffer them at all. Jennifer Paterson and Clarissa Dickson Wright, the two largest characters to have emerged on the food scene in recent years, tour Britain on their triumph thunderbird, in the quest to rediscover the delights of traditional home cooking. Features: Fish & shellfish - Jennifer and Clarissa travel down to Cornwall where they step in to help out in a friend's restaurant for the evening; Meat; Fruit & vegetables; Cakes & baking; and Food in the wild. (1997)
Format:
Other
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0.0833
by
Hunter, Gary.
Call Number
641.57 PRO
Publication Date
2007
Format:
Books
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0.0811
by
Haroutunian, Arto der.
Call Number
641.671476
Publication Date
2007
Summary
By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook has been unavailable for almost 20 years. Now re-issued in a glorious four-colour edition with mouth-watering photographs, it offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. The Armenian-born author expands yogurt beyond the narrow limitations of breakfasts, desserts and dips incorporating it into an impressive array of recipes. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers t
Format:
Electronic Resources
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0.0737
by
Bau, Frédéric.
Call Number
641.86 BAU
Publication Date
2006
Format:
Books
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0.0735
by
Good Housekeeping Institute (Great Britain)
Call Number
641.8653 GOO
Publication Date
1999 1998 1997 1996 1995
Format:
Books
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0.0735
by
Reith, Gillian.
Call Number
641.5
Publication Date
2014
Summary
For the Reith sisters, food is about delighting the senses - cooking healthy,delicious meals that look as good as they taste. From lazy Sunday brunches tosharing platters that go perfectly with a few drinks, Three Sisters Bake is full ofrecipes for every occasion, ideal for enjoying with friends and family.Featuring hearty recipes like Chicken and Ham Hock Pie and a light Barleyand Blueberry Salad, there is a tasty dish to suit every season. And with easypancakes for beginners to impressive crusty breads for those seeking more ofa challenge, Three Sisters Bake has something for all levels of h
Format:
Electronic Resources
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0.0707
by
Ruhlman, Michael, 1963-
Call Number
641.5 RUH
Publication Date
2008
Summary
The Elements of Cooking is an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point: here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows. The Elements of Cooking defines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's "secrets". In eight introductory essays, Ruhlman pares down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only five essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that transforms food into something glorious. This is a book that can be returned to time and again, and its lessons practised for a lifetime.
Format:
Books
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0.0707
by
Seal, Rebecca.
Call Number
641.5949618
Publication Date
2013
Summary
'The food of Istanbul is as rich, colourful and multilayered as the ancient culture that created it. Rebecca Seal successfully manages the unimaginable: bringing it to us in its full magnificent glory.' yotam ottolenghiWalk the streets of Istanbul and you'll see a city of wonderful contradictions: step out of a stylish modern bar and you're likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a foo
Format:
Electronic Resources
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0.0680
by
Patten, Marguerite.
Call Number
641.815
Publication Date
2008
Summary
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for cakes, large and small, biscuits, breads, pizzas and pastries.Baking is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner should achieve successful results un
Format:
Electronic Resources
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0.0657
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