by
Riddell, Ruth (Sylvia Ruth)
Call Number
ARC 641.5 RID
Publication Date
1987
Format:
Books
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1.6715
by
McGee, Harold.
Call Number
ARC 641.5 MCG
Publication Date
1991
Format:
Books
Relevance:
1.6051
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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
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1.6373
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
MacDonald, Janet.
Call Number
641.512
Publication Date
2008
Summary
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover
Format:
Electronic Resources
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2.1737
by
Wan, Chef.
Call Number
641.59595
Publication Date
2011
Summary
Malaysia's Culinary Ambassador and Asia's most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan's best cookbook yet.
Format:
Electronic Resources
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2.1746
by
Meynink, Katrina.
Call Number
641.5
Publication Date
2011
Summary
Kitchen Coquette is a cookbook that will make you smile. It will feed ten hungry friends, the man of your dreams, your lovely gran; even providing a bite to eat for all those inspired in-between moments. Katrina Meynink knows that sometimes food is the only answer so Kitchen Coquette provides the recipes with the context. It is important to know why you are cooking - who it is for, why it suits the occasion and to embrace the failures just as much as the successes. This is not a breakfast, lunch, dinner cookbook - this is a book that knows what you cook to fortify the soul is vastly different
Format:
Electronic Resources
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1.1779
by
Haddix, Carol Mighton.
Call Number
641.5
Publication Date
2011
Summary
The very best recipes published in the Chicago Tribune's Good Eating section through the last decade, as voted by readers and the section's editors.
Format:
Electronic Resources
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2.1606
by
Ishida, Keiko.
Call Number
641.5952
Publication Date
2011
Summary
Step-by-Step Cooking: Japanese introduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts.This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples are Short-neck Clam Clear Soup to Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and S
Format:
Electronic Resources
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2.1303
by
MCIA.
Call Number
641.5951
Publication Date
2011
Summary
Step-by-Step Cooking: Chinese will guide novice cooks through the necessary techniques for preparing Chinese dishes and provide more experienced cooks with fresh ideas for Chinese cooking. This collection of recipes features a wide range of Chinese dishes that are easy to prepare with readily available ingredients. For all those who love Chinese cuisine, this is the book that demystifies Chinese cooking and makes it both simple and enjoyable. The book showcases recipes ranging from soups, seafood, meat & poultry, vegetables, rice & noodles to sweets.
Format:
Electronic Resources
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2.1400
by
Publishing, OECD.
Call Number
641.5
Publication Date
2011
Summary
This sixth edition of Society at a Glance, OECD's biennial overview of social indicators, updates some indicators from previous volumes and introduces several new ones. It also features a special chapter on unpaid work. It includes data on the four newest OECD members: Chile, Estonia, Israel and Slovenia. Where available, data on major emerging economies Brazil, China, India, Indonesia, Russia and South Africa are also included. . www.oecd.org/els/social/indicators
Format:
Electronic Resources
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1.1750
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