Understanding cooking

Understanding cooking

Show other versions (4)

Saved in:

Bibliographic Details
Main Author:	Lundberg, Donald E.
Other Authors:	Kotschevar, Lendal Henry 1908, Ceserani, Victor
Format:	Book
Published:	London Arnold 1974
Subjects:	Cooking > Study and teaching
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

COOKING CRAFT A PRACTICAL HANDBOOK FOR STUDENTS IN TRAINING FOR COOKERY AND FOR THE HOMEWORKER
by: Nash, S. Elizabeth
Published: (1963)

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS
by: Labensky, Sarah R.
Published: (2015)

On cooking a textbook of culinary fundamentals
by: Labensky,Sarah R.
Published: (2011)

Cooking Know-How Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
by: Weinstein, Bruce 1960-, et al.
Published: (2009)

The ultimate book of cooking hints & tips
by: France, Christine
Published: (1997)

The illustrated practical book of country cooking a celebration of traditional food, with 170 timeless recipes
by: Banbery, Sarah
Published: (2010)

Understanding cooking
by: Lundberg, Donald E
Published: (1976)

Understanding cooking
by: Lundberg, Donald E.
Published: (1968)

Understanding cooking
by: Lundberg, Donald E
Published: (1970)

Understanding cooking
by: Lundberg, Donald E.
Published: (1982)

The Doubleday cookbook complete contemporary cooking
by: Anderson, Jean 1929-
Published: (1975)

The gourmet cookbook more than 1000 recipes
Published: (2004)

THE FOOD LAB BETTER HOME COOKING THROUGH SCIENCE
by: López-Alt, J. Kenji
Published: (2015)

The Family circle cookbook new tastes for new times
Published: (1992)

500 seasonal recipes making the most of fresh produce through spring, summer, autumn and winter : classic and traditional dishes shown in more than 480 tempting photographs
Published: (2010)

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS
by: Labensky, Sarah R., et al.
Published: (2015)

Basics of FOOD PREPARATION
by: Azrina Azlan
Published: (2014)

Food for thought
Published: (1989)

Food by design
Published: (2002)

MODERNIST CUISINE The Art and Science of Cooking
by: Myhrvold, Nathan, et al.
Published: (2011)

Food preparation
by: Finch, Clive F.
Published: (1984)

MODERNIST CUISINE at Home
by: Myhrvold, Nathan
Published: (2021)

The science of good food the ultimate reference on how cooking works
by: Joachim, David
Published: (2008)

Cooking Basics
Published: (2001)

Cooking craft
by: Nash, S. Elizabeth
Published: (1963)

The cooks' bible
by: Wright, Jeni
Published: (2005)

Cooking craft
by: Nash, S.Elizabeth
Published: (1975)

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS
by: Labensky, Sarah R., et al.
Published: (2007)

The good cook beverages
Published: (1982)

Cooking without recipes
by: Worth, Helen Levison 1913-
Published: (1965)

DELIA'S HOW TO COOK BOOK THREE
by: Smith, Delia
Published: (2001)

Instructor's guide for the teaching of professional cooking
by: Folsom, Le Roi A.
Published: (1967)

Low cholesterol, low fat cooking
Published: (2003)

Family meals their planning, cooking and serving
by: Gawthorpe, Lilian M
Published: (1978)

La methode an illustrated guide to the fundamental techniques of cooking
by: Pepin, Jacques
Published: (1983)

How to zest a lemon basic cooking techniques (and recipes) from A to
by: Upto, Kim
Published: (2007)

SUMMER COOKING
by: David, Elizabeth, 1913-1992
Published: (1988)

The Robert Carrier cookery course
by: Carrier, Robert 1923-
Published: (1974)

Better cookery
by: King, Aileen
Published: (1975)

200 low fat dishes
by: Hobday, Cara
Published: (2008)