by
Bau, Frédéric.
Call Number
641.86 BAU
Publication Date
2006
Format:
Books
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2.9291
by
Guelpa, Emilie.
Call Number
641.8652
Publication Date
2014
Summary
Cook your way through the rainbow using fruit, vegetables, candy and other ingredients to create a perfect - and delicious - swatch of colour.With stunning photographs of all 50 tarts and mouth-watering, easy-to-follow recipes for tarts such as Caramel and pannacotta, Cotton candy and marshmallow, Rose and lychee, Beef and Béarnaise, and Black truffle and egg, Rainbow Tarts really is a treat for both the eyes and the tastebuds.
Format:
Electronic Resources
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2.1811
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by
Tan, Audrey.
Call Number
641.6374
Publication Date
2009
Summary
Chocolate is an exciting collection of 60 recipes created by pastry chef, Audrey Tan. She includes tips on how to handle and temper chocolates, so you can indulge yourself in these rich and delightful chocolate treats without fuss or worry at home! From biscuits and cakes to sauces and creams, every recipe is accompanied by full coloured photographs, so you'll know exactly what to expect from each recipe.
Format:
Electronic Resources
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1.0189
by
Chalangeas, Jean-Pierre.
Call Number
641.86 CHO
Publication Date
2000
Format:
Books
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0.8648
by
Chalangeas, Jean-Pierre.
Call Number
641.86 CHO
Publication Date
2000
Format:
Books
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0.8648
by
Wells, Troth.
Call Number
641.6374 WEL
Publication Date
2007 2006
Summary
The bittersweet world of chocolate explores the story of this delectable food. It reveals an eventful history and explains why more of us are buying Fair Trade chocolate. Accompanied by 50 recipes from around the world, such as turkey in chocolate sauce, orange and chocolate biscuits, fondue and cheesecake, this book gives a chocolate boost to the mind and the body.
Format:
Books
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0.7838
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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0.0913
by
Shuman, Carrie V.
Call Number
641.555
Publication Date
2012
Summary
Over 300 different classic recipes, covering every aspect of cooking from starters to puddings.Included are recipes for:BreadOystersBouillionSoupFishSaucesMeatsSweetbreadsPoultryVegetablesEggsSaladDoughnuts and FrittersPreservesPickles and CatsupCheesePiesPuddingCakeCookiesDessertsIce CreamCandyPunchBeveragesChafing Dish
Format:
Electronic Resources
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0.0884
by
Tan, Terry.
Call Number
641.595
Publication Date
2014
Summary
Asian Herbal Stews & One-Pot Meals brings the rich and life-enhancing legacy of Chinese herbs to your table in the form of soups, stews, one-pot meals, teas and desserts. Prized for thousands of years by the Chinese for their health-giving properties, these natural ingredients are at the centre of growing interest and research around the world today. With more than 100 recipes written with contemporary tastes and lifestyles in mind, this book is an indispensable guide to serving up nourishing herbal meals for the whole family.
Format:
Electronic Resources
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0.0811
by
Chu, Danny.
Call Number
641.56360952
Publication Date
2014
Summary
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.
Format:
Electronic Resources
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0.0811
by
Tan, Sylvia.
Call Number
EBL1164952
Publication Date
2009
Summary
Taste is a compilation of Sylvia Tan's lively accounts of her adventures and exploits in the kitchen, first published in her popular Eat to Live column in The Straits Times' Mind Your Body supplement.Discover healthy yet equally mouth-watering alternatives to all-time favourite dishes such as har cheong kai, Hokkien mee, mee rebus and otak-otak among others. Who says healthy eating is boring?
Format:
Electronic Resources
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0.0811
by
Yeo, Kian Tiong.
Call Number
641.5951
Publication Date
2008
Summary
Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East's rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.
Format:
Electronic Resources
Relevance:
0.0811
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