Author : Ming Tsai
Publisher : Clarkson Potter Publishers
Page : 290 pages
File Size : 21,71 MB
Release : 1999
Category : Cooking
ISBN : 0609605305
Presents a collection of more than 125 innovative recipes for dishes that blend the best in Western and Eastern ingredients and cooking techniques.
Author : Les Huynh
Publisher : Allen & Unwin
Page : 200 pages
File Size : 16,17 MB
Release : 2004
Category : Cooking
ISBN : 9781740453745
'Blue Ginger' is a beautiful, very personal collection of recipes from South-East Asia. They combine traditional classics with modern twists, fusing Asian and Western culinary traditions and disciplines.
Author : Henry Nicholas Ridley
Publisher :
Page : 474 pages
File Size : 23,47 MB
Release : 1912
Category : Angiosperms
ISBN :
Author : Ernest John Parry
Publisher :
Page : 456 pages
File Size : 30,77 MB
Release : 1925
Category : Essences and essential oils
ISBN :
Author : Arthur Hill Hassall
Publisher :
Page : 722 pages
File Size : 47,78 MB
Release : 1855
Category : Food adulteration and inspection
ISBN :
Author : Hassall
Publisher :
Page : 812 pages
File Size : 25,83 MB
Release : 1855
Category :
ISBN :
Author :
Publisher :
Page : 470 pages
File Size : 26,79 MB
Release : 1914
Category : Essences and essential oils
ISBN :
Author : Rika Ong
Publisher :
Page : 176 pages
File Size : 44,21 MB
Release : 2012
Category : Agriculture
ISBN :
Author : B. Mahadevan
Publisher : Pearson Education India
Page : 676 pages
File Size : 31,26 MB
Release : 2010
Category : Business & Economics
ISBN : 9788131730706
"Covers the core concepts and theories of production and operations management in the global as well as Indian context. Includes boxes, solved numerical examples, real-world examples and case studies, practice problems, and videos. Focuses on strategic decision making, design, planning, and operational control"--Provided by publisher.
Author : Charles Sinclair
Publisher : A&C Black
Page : 1145 pages
File Size : 37,11 MB
Release : 2009-01-01
Category : Foreign Language Study
ISBN : 1408102188
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
