by
Solomon, Charmaine, 1930-
Call Number
ARC 641.595 SOL
Publication Date
2010
Format:
Books
Relevance:
2.0564
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
Relevance:
0.7236
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by
Scripter, Sami.
Call Number
641.595
Publication Date
2009
Summary
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation?for every Hmong recipe, there are as many variations as there are Hmong cooks?and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.Cooking from the Heart is th
Format:
Electronic Resources
Relevance:
3.5355
by
Thanh Diep, Nhuyen.
Call Number
641.59597
Publication Date
2009
Summary
Step-by-Step Cooking: Vietnamese is a collection of authentic recipes from Vietnam-the land of fresh herbs and dipping sauces. From flavourful dishes such as Beef Noodles, Duck Cooked in Fermented Bean Curd and Fried Crab in Tamarind Sauce, to refreshing salads such as Green Mango Salad and Chicken Salad with Polygonum Leaves, and hearty stews such as Fish and Pineapple Stew and Pork Stewed in Coconut Juice, this book reveals the nuances that define Vietnamese cooking and provides a comprehensive introduction to the food of Vietnam.
Format:
Electronic Resources
Relevance:
0.6942
by
Daks, Nongkran.
Call Number
641.5951
Publication Date
2007
Summary
Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish.
Format:
Electronic Resources
Relevance:
3.7123
by
Yong, Melina
Call Number
ARC 641.22 YON
Publication Date
2007
Format:
Books
Relevance:
3.5355
by
NRS International
Call Number
DVD 641.5951 CHI
Publication Date
2006
Summary
Explores Chinese cooking techniques and foods. Demonstrates the preparation of a variety of Chinese dishes.
Format:
Other
Relevance:
0.3572
by
Mack, Glenn Randall, 1963-
Call Number
394.120958 MAC
Publication Date
2005
Summary
"The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia distills the main elements of contemporary cuisine and food-related customs for students and food enthusiasts. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, naan (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights."--BOOK JACKET.
Format:
Books
Relevance:
0.5445
by
Jeffery, Belinda.
Call Number
641.595 JEF
Publication Date
2004
Format:
Books
Relevance:
0.5774
by
Hutton, Wendy.
Call Number
641.65095 HUT
Publication Date
2004
Format:
Books
Relevance:
0.7911
by
Hom, Ken.
Call Number
641.589 HOM
Publication Date
2004
Format:
Books
Relevance:
0.7071
Call Number
641.589 ESS
Publication Date
2002
Format:
Books
Relevance:
0.7071
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