by
Frances, Evan.
Call Number
641.5028 FRA
Publication Date
1969
Format:
Books
Relevance:
1.0961
by
Video Education Australasia.
Call Number
TR DVD 643.3 KIT
Publication Date
2005
Summary
Getting off to a good start in the kitchen will help your students feel confident and excited about cooking. Join professional chef Jonathan Locke as he presents Kitchen Fundamentals. Part 1: Common Tools and Terms, Jonathan explains knives and their uses, common tools, the oven, stovetop, and microwave. Part 2: Cooking Techniques and Terms details the different types of cooking and the tools that are used. Prepare your students for success in the kitchen with this user-friendly program.
Format:
Other
Relevance:
1.0802
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by
Clark, Pamela.
Call Number
641.5 CLA
Publication Date
2005
Format:
Books
Relevance:
1.3929
by
McFadden, Christine.
Call Number
643.3 MCF
Publication Date
2007
Format:
Books
Relevance:
2.2215
by
Culinary Institute of America.
Call Number
643.3 CUL
Publication Date
2008
Summary
"A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
Relevance:
2.1444
by
Simmons, Marie.
Call Number
643.3 THI
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0806/2007036246-d.html
Relevance:
1.3289
by
Wilson, Bee, author.
Call Number
643.3 23
Publication Date
2019
Summary
"English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar and pestle. She begs the question: why shouldn't we consider kitchen tools to be just as important as military or industrial technology?"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3788
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