Call Number
XX(272897.1)
Publication Date
1940
Summary
This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format:
Electronic Resources
Relevance:
0.0884
998.
by
Morris, Helen Soutar, 1909-1995
Call Number
ARC 641.50924 MOR
Publication Date
1938
Format:
Books
Relevance:
0.0501
by
De Gouy, Louis P. (Louis Pullig), 1869-1947.
Call Number
ARC KLI 641.691 DEG
Publication Date
1937
Format:
Books
Relevance:
0.0579
by
Crocker, Betty.
Call Number
XX(272772.1)
Publication Date
1933
Summary
Advertising pamphlet for Bisquick - includes recipes.
Format:
Electronic Resources
Relevance:
38036.7422
by
Lea & Perrins Limited.
Call Number
XX(272691.1)
Publication Date
1922
Summary
Advertising pamphlet describing Lea & Perrins' sauce with recipes.
Format:
Electronic Resources
Relevance:
42525.0742
Call Number
ARC 640 CON
Publication Date
1866
Format:
Books
Relevance:
0.0471
by
Zimmerman, Walter Gustav, 1894-
Call Number
ARC MENU YELLOW 454
Format:
Books
Relevance:
0.0800
by
Zimmerman, Walter Gustav, 1894-
Call Number
ARC MENU YELLOW 452
Format:
Books
Relevance:
0.0643
by
Zimmerman, Walter Gustav, 1894-
Call Number
ARC MENU YELLOW 453
Format:
Books
Relevance:
0.0663
by
Faulkner, Joseph
Call Number
ARC 641.5944 ART
Format:
Books
Relevance:
41501.2305
Call Number
WAIARC 926 CHE
Summary
Chef John Miller was the first apprentice cook at School, later became an instructor in cookery department.
Format:
Books
Relevance:
0.1531
by
Radfar, Bernard, author.
Call Number
641.665 RAD
Summary
In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. With 100+ recipes and 125+ stunning full color photos, Chicken Genius takes reader from butchery to dessert. Kanpai.
Format:
Regular print
Relevance:
0.0737
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