by
Woman's World Magazine Co., Inc.
Call Number
XX(272825.1)
Publication Date
1927
Summary
Pamphlet featuring 150 cake and desert recipes, arranged by month.
Format:
Electronic Resources
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37295.8203
by
Bradley, Alice, 1875-1946, author.
Call Number
XX(272751.1)
Publication Date
1929 1927
Summary
Collection of menus and recipes prepared for General Electric by Alice Bradley, principal of Miss Farmer's School of Cookery and Cooking Editor of Woman's Home Companion.
Format:
Electronic Resources
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0.0981
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Call Number
XX(272897.1)
Publication Date
1940
Summary
This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format:
Electronic Resources
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41461.5938
by
Cooley, Donald Gray, 1904- author.
Call Number
XX(272920.1)
Publication Date
1941
Format:
Electronic Resources
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0.0556
by
Whiteman, Elizabeth Fuller, author.
Call Number
XX(272837.1)
Publication Date
1943
Summary
Conservation Bulletin No. 27 from the US Department of the Interior's Fish and Wildlife Service. Recipes and instructions for cooking fish and other seafood.
Format:
Electronic Resources
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71870.7344
Call Number
XX(272732.1)
Publication Date
1946
Summary
Guide for utilizing the Ekco Pressure Cooker. Includes recipes.
Format:
Electronic Resources
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0.1203
by
Gowan, Hugh, author.
Call Number
XX(272781.1)
Publication Date
1980
Summary
Cookbook featuring authentic Civil War recipes.
Format:
Electronic Resources
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47543.7695
by
Kanopy (Firm)
Call Number
641.596 AFR
Publication Date
2015 2013
Summary
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Format:
Video recording
A Kanopy streaming video Click here to view
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0.0945
by
Singh, Amrit, speaker.
Call Number
XX(272671.1)
Publication Date
2015
Summary
Amrit Singh is the owner and co-founder of The Indian Milk & Honey Co. The Indian Milk & Honey Co. delivers consumers chef-crafted yogurt products that apply the art of Indian spice cookery to available in nature ingredients. The company has built a sustainable business that supports small entrepreneurs in the local and global food system.
Format:
Electronic Resources
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0.0913
by
Pall, Ipshita, speaker.
Call Number
XX(272677.1)
Publication Date
2015
Summary
Ipshita Pall is the owner and co-founder of The Indian Milk & Honey Co. The Indian Milk & Honey Co. delivers consumers chef-crafted yogurt products that apply the art of Indian spice cookery to available in nature ingredients. The company has built a sustainable business that supports small entrepreneurs in the local and global food system.
Format:
Electronic Resources
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0.0913
by
ClickView (Firm)
Call Number
XX(301295.1)
Summary
Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format:
Other
Relevance:
0.0772
by
ClickView (Firm)
Call Number
XX(302915.1)
Summary
Both Philippa and Marcus work long hours under extreme pressure, but nothing would make either of them change their job. They are artists who strive for perfection, taking pride and pleasure in delighting eyes, nose and palate... Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE, examines the food industry from her perspective as programme Manager of Cookery.
Format:
Other
Relevance:
0.0680
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