Search Results for Wish - Narrowed by: Cookery (Meat)SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dWish$0026qf$003dSUBJECT$002509Subject$002509Cookery$002b$002528Meat$002529$002509Cookery$002b$002528Meat$002529$0026ps$003d300?dt=list2024-05-18T09:57:49ZEconomise with minced steak : 45 different recipes.ent://SD_ILS/0/SD_ILS:129262024-05-18T09:57:49Z2024-05-18T09:57:49ZCall Number ARC ADV 641.66 ECO<br/>Publication Date 1969 1968 1967 1966 1965<br/>Format: Books<br/>Larousse gastronomique recipe collection / with the assistance of the Gastronomic Committee president, Joël Robuchon.ent://SD_ILS/0/SD_ILS:216972024-05-18T09:57:49Z2024-05-18T09:57:49Zby Robuchon, Joël, 1945-<br/>Call Number 641.503 LAR<br/>Publication Date 2004<br/>Format: Books<br/>Fish, meat, poultry and game.ent://SD_ILS/0/SD_ILS:98742024-05-18T09:57:49Z2024-05-18T09:57:49Zby Patten, Marguerite.<br/>Call Number 641.692 PAT<br/>Publication Date 1970<br/>Format: Books<br/>Fresh ways with beef and veal / by the editors of Time-Life Books.ent://SD_ILS/0/SD_ILS:29842024-05-18T09:57:49Z2024-05-18T09:57:49Zby Time-Life Books<br/>Call Number 641.662 FRE<br/>Publication Date 1986<br/>Format: Books<br/>Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.ent://SD_ILS/0/SD_ILS:1512562024-05-18T09:57:49Z2024-05-18T09:57:49Zby Richardson, Adrian.<br/>Call Number 641.36 RIC<br/>Publication Date 2014<br/>Format: Books<br/>Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.ent://SD_ILS/0/SD_ILS:292172024-05-18T09:57:49Z2024-05-18T09:57:49Zby Richardson, Adrian.<br/>Call Number 641.36 RIC<br/>Publication Date 2009<br/>Format: Books<br/>A celebration of food & wine : of flesh, of fish, of fowl / Eric Rolls.ent://SD_ILS/0/SD_ILS:111212024-05-18T09:57:49Z2024-05-18T09:57:49Zby Rolls, Eric C. (Eric Charles), 1923-<br/>Call Number 641.013 ROL<br/>Publication Date 1997<br/>Format: Books<br/>Food preparation skills : meat, poultry, fish student work manual / prepared by the School of Catering and Nutrition Management; School Project Coordinator Sue Campbellent://SD_ILS/0/SD_ILS:35092024-05-18T09:57:49Z2024-05-18T09:57:49Zby Campbell, Sue<br/>Call Number 641.69 FOO<br/>Publication Date 1990<br/>Format: Books<br/>The professional charcuterie series Volume 2 : pates, terrines and ballotines made with poultry, veal, pork and liver, andouilles and andouillettes - foie gras / Marcel Cottenceau, Jean-Francois Deport and Jean-Pierre Odeau; under the direction of Pierre Michalet; translated by Anne Sterlingent://SD_ILS/0/SD_ILS:55092024-05-18T09:57:49Z2024-05-18T09:57:49Zby Cottenceau, Marcel.<br/>Call Number 641.66 COT<br/>Publication Date 1991<br/>Format: Books<br/>