by
Simon, André Louis, 1877-1970.
Call Number
ARC 641.3 SIM
Publication Date
1949
Format:
Books
Relevance:
1.0852
by
Chamberlain, Narcissa G.
Call Number
641.013 VIN
Publication Date
1962
Format:
Books
Relevance:
1.3642
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by
Kotschevar, Lendal Henry, 1908-
Call Number
ARC 641.3 KOT
Publication Date
1969
Format:
Books
Relevance:
1.6819
by
Hess, John L.
Call Number
641.013 HES
Publication Date
1977
Format:
Books
Relevance:
1.0409
by
Cameron, Allan G. (Allan Gillies)
Call Number
641.3 CAM
Publication Date
1985
Format:
Books
Relevance:
1.6091
by
Devereux, Helen.
Call Number
613.2 DEV
Publication Date
1986
Format:
Books
Relevance:
2.2446
by
Grigson, Sophie.
Call Number
641.3 GRI
Publication Date
1991
Format:
Books
Relevance:
2.2204
by
McGee, Harold.
Call Number
ARC 641.5 MCG
Publication Date
1991
Format:
Books
Relevance:
1.6051
9.
by
Bissell, Frances.
Call Number
641.3 BIS
Publication Date
1994
Format:
Books
Relevance:
2.2392
by
Bennion, Marion, 1925-
Call Number
641.3 BEN
Publication Date
1995
Format:
Books
Relevance:
2.2851
by
Freeland-Graves, Jeanne H.
Call Number
641 PEC
Publication Date
1996
Format:
Books
Relevance:
2.2489
by
Zahirovic, Mustafa.
Call Number
TR DVD 641.3 NEW
Publication Date
2000
Summary
Are there any new foods in the market place? Do they have exotic names and come from far away places? The answer is both yes and no - in that order. The fact is, there is a stream of new foods continually reaching fruit and vegetable stalls, delicatessens and butchers. But, mostly they are a product of local innovation. For the hospitality industry, new twists on old favourites as well as entirely new products are a bonus. From honey pears, to Dutch cream potatoes, to tender veal osso bucco, the latest offerings represent new flavours, textures and colours - and above all, exciting and novel culinary experiences. New Foods at the Market promises to be an intriguing and informative exploration of the creativity that takes place before a product reaches a 'creative kitchen'.
Format:
Other
Relevance:
2.1854
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