Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
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1.6580
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 1999-02-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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1.3900
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by
Vegetarian Resource Group.
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 2000-07-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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1.3466
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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1.4248
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 2000-09-22 - 2002-06-22 Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
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1.6620
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Summary
Search over 16 000 recipes.
Format:
Electronic Resources
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1.2331
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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2.1855
by
Fletcher, Nichola.
Call Number
641.6
Publication Date
2007
Summary
Winner of the 'Best Single Subject Book in the World' 2007 Gourmand Cookbook Awards. The title says it all. You'll find everything here from selecting and preparing meat to cooking it, carving it, and serving it with style and delicious accompaniments. Some recipes are frighteningly exotic, others can be whipped up in a few minutes and the instructions are always clear enough to give confidence to the least adventurous of cooks. It even includes recipes using hartshorn - shavings from antlers. Very much more than just a recipe book, it is a really good read, crammed with ideas and informa
Format:
Electronic Resources
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67237.3750
by
Quaglia, Alessandra.
Call Number
641.5944
Publication Date
2007
Summary
Fabulous, family-friendly French cuisine for cooks on this side of the Atlantic.
Format:
Electronic Resources
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2.1767
by
Watts, Dolly.
Call Number
641.59297
Publication Date
2007
Summary
A cookbook dedicated to culinary traditions of Pacific Northwest natives, from crab mousse to venison pie.
Format:
Electronic Resources
Relevance:
1.6373
by
King, Niloufer Ichaporia.
Call Number
641.5954
Publication Date
2007
Summary
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population-descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads reader
Format:
Electronic Resources
Relevance:
0.6582
by
Daks, Nongkran.
Call Number
641.5951
Publication Date
2007
Summary
Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish.
Format:
Electronic Resources
Relevance:
2.2882
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