by
Parrini, Sabrini.
Call Number
641.555
Publication Date
2013
Summary
Half-hour Hungries gets kids into the kitchen with quick-to-make and fun recipes. The book is designed to get kids cooking in the kitchen with a selection of easy-to-prepare and delicious recipes that will take no more than 30 minutes to get from the pages of the book to the plate or bowl - from savoury snacks including Nacho Popcorn, Cheesy Twists, Chicken Satay Sticks and Corn Muffins, to more substantial fare when the hunger really hits, including a Risoni Bake, Burritos and the easiestmost tasty Mac n' Cheese.
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Electronic Resources
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0.0566
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
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by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
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0.0355
by
Garlough, Robert, 1954-
Call Number
641.79 GAR
Publication Date
2012
Format:
Books
Relevance:
0.0635
by
Helweg, Richard.
Call Number
641.79
Publication Date
2011
Summary
The price of food is rising in a drastic way, and one of the best ways to combat the increasing price of groceries is to start buying in bulk and cooking food in large batches you can store in the freezer for later meals. Besides saving money, cooking in bulk also saves time; you won't need to figure out what to cook every night with delicious, pre-made meals waiting in your freezer. This book will guide you through every aspect of cooking in bulk to make it as manageable as cooking regular-sized meals. The book details all the essential appliances and utensils you need in your kitchen, an
Format:
Electronic Resources
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0.0432
by
Larousse, David Paul, 1949-
Call Number
ARC 641.79 LAR
Publication Date
1996
Summary
Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95041073.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html
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