by
Brennan, Kathy.
Call Number
641.555
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0408
by
Benedict, Jennie C.
Call Number
641.5973
Publication Date
2015
Summary
The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is
Format:
Electronic Resources
Relevance:
0.0432
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by
Bittman, Mark.
Call Number
641.56799999999998
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0516
by
Pepin, Jacques.
Call Number
DVD 641.555 JAC
Publication Date
2009
Summary
In Jacques Pepin's Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals and menus in minutes.
Format:
Other
Relevance:
0.0657
by
Ye Olde Cheshire Cheese (London)
Call Number
ARC MENU GREEN 431
Format:
Other
Relevance:
84422.3281
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