Oxford Symposium on Food & Cookery, 1986

Oxford Symposium on Food & Cookery, 1986
By:"Tom Jaine"
Published on 1987-01-01 by Oxford Symposium

9780907325369

The papers are mainly devoted to fats and oils, although other cooking mediums are explored.

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This Book was ranked 28 by Google Books for keyword Cooking Methods.

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NOLS Cookery

NOLS Cookery
By:"Claudia Pearson","Claudia Lindholm"
Published on 2003-12-01 by Stackpole Books

9780811731089

New edition of the best-selling guide to outdoor cooking Important new information on backcountry nutrition New and revised recipes Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this newest edition of NOLS Cookery, the National Outdoor Leadership School's classic guide to backcountry cooking. From Cowboy Coffee to Darn Tootin' Black Beans to Scrambled Brownies, the book's recipes and culinary advice are guaranteed to please the palate and provide the energy needed for strenuous outdoor activity. Extensive revisions based on up-to-date research have been to made to the nutrition section, and nutrient analyses are given for all recipes. Additional sections cover fire preparation, cooking technique, and ration planning.

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This Book was ranked 36 by Google Books for keyword Outdoor Cooking.

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New edition of the best-selling guide to outdoor cooking Important new information on backcountry nutrition New and revised recipes Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this ...

Practical Professional Cookery

Practical Professional Cookery
By:"Harry Louis Cracknell","R. J. Kaufmann"
Published on 1999 by Cengage Learning EMEA

9781861528735

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

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This Book was ranked 13 by Google Books for keyword Professional Cooking.

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Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.