by
Cartland, Barbara, 1902-2000
Call Number
641.5 19
Publication Date
1984
Format:
Books
Relevance:
3.9434
by
Werle, Loukie.
Call Number
641.3 WER
Publication Date
2012 1998
Summary
Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.
Format:
Books
Relevance:
3.7500
View Other Search Results
by
Herbst, Sharon Tyler.
Call Number
641.03 HER
Publication Date
2007
Summary
Almost seven thousand alphabetical entries provide information on all aspects of cooking and dining, including cooking techniques and tools, ingredients, wines, and meat cuts.
Format:
Books
Relevance:
3.6180
by
Steen, James, author.
Call Number
ARC 641.3 STE
Publication Date
2014
Format:
Books
Relevance:
3.2111
by
Vega, César.
Call Number
664.07 KIT
Publication Date
2012
Format:
Books
Relevance:
3.2111
by
Lonely Planet Publications (Firm)
Call Number
641.57 WOR
Publication Date
2012
Summary
The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners. Bring the world's greatest street foods to your home with this compendium of classic recipes! 100 authentic recipes with simple, clear instructions for perfect preparation. Glossary of exotic ingredients with easy-to-find alternatives. Evocative profiles of each dish show you where to find the best examples when you're on the road. Written by food writers from around the world with an introduction by Tom Parker Bowles.
Format:
Books
Relevance:
3.2111
by
Hughes, Holly.
Call Number
641.3 BES
Publication Date
2010
Format:
Books
Relevance:
3.1455
Call Number
ARC PER 641.5218 MAR PART 20
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
2.5000
by
Steen, James, author.
Call Number
641.3 STE
Publication Date
2017
Summary
Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format:
Books
Relevance:
2.5000
by
McWilliams, Margaret, author.
Call Number
ARC 641.3 MCW
Publication Date
2014
Format:
Books
Relevance:
2.5000
by
McGee, Harold.
Call Number
641.5 MCG
Publication Date
2010
Format:
Books
Relevance:
2.5000
by
Joachim, David.
Call Number
641.5 JOA
Publication Date
2008
Summary
Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
Format:
Books
Relevance:
2.5000
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