„Cooking“
Suchergebnisse
3.675 Treffer
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The songs of Sapa – stories and recipes from Vietnam
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5 MINUTES! FAST, EASY & DELICIOUS — BREAKFAST IS READY! – Quick, Flavorful Recipes for Busy Mornings
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Festive Air Fryer Delights CookBook – Easy Holiday Recipes to Bring Joy, Flavor, and Warmth to Every Table
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5 MINUTES! FAST, EASY & DELICIOUS — BREAKFAST IS READY! – Quick, Flavorful Recipes for Busy Mornings
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Cooking Sections – Waves Lost to Sea
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Grillmeister Kochbuch für Männer – König am Rost – einfache Zutaten, großartige Aromen. Ihr ultimativer Begleiter für unvergessliche BBQ-Erlebnisse, mit Profi-Tipps und kreativen Drink-Ideen
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Rietz, Carl A.: A Guide to the Selection, Combination and Cooking of Foods. Vol. 1 Selection and Combination of Foods. The AVI Publishing Company, Westport, Connecticut, 1961. 395 S., 41 Abb. und 11 Tab., Preis in USA $ 15,–, auswärts $ 16,–
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Rietz, C. A., und Jeremiah J. Wanderstock: A Guide to the Selection, Combination, and Cooking of Foods. Vol. 2. Formulation and Cooking of Foods. AVI Publishing Co., Inc. Westport, Conn. (USA) 1965. XI 442 S, Gr. 8°, 74 Abb., 1 Falttafel, geb. $ 16.00
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Th. Mario: Quantity Cooking. 450 Seiten, 12 Abb. Verlag AVI Publishing Co., Inc., Westport, Connecticut, USA, 1977. Preis: 21,‐ $
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Kunst Essen - Kochrezepte inspiriert von großen Meisterwerken
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kostbar.licious – Genusskunst in ihrer schönsten Form
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Clean Eating mit Ekin – Natürlich essen & abnehmen mit türkisch inspirierter Küche
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J. Goody: Cooking, Cuisine and Class. A Study in Comparative Sociology. 253 Seiten, 4 Abb., 2 Tab. Cambridge University Press 1982. Preis: 19,50 £
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Jowitt, R. (Edit.): Extrusion Cooking Technology. Selected papers reprinted from Journal „Food Engineering”︁, Vol. 2, Nos. 2 – 4. Elsevier Applied Science Publishers, Barking, Essex (England) 1983. 212 pages, cloth £ 34, ‐, approx. DM 122, ‐
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Cooking with Active Oxygen and Solid Alkali: A Promising Alternative Approach for Lignocellulosic Biorefineries
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Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol
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Extrusion cooking. Herausgegeben von C. Mercier, P. Linko und J. M. Harper, 471 Seiten, zahlr. Abb. u. Tab., American Association of Cereal Chemists, Inc., St. Paul/Minnesota, USA, 1989, Preis: USA 89.—$, im Ausland plus 10%
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Mercier, C., P. Linko, and J. M. Harper: Extrusion Cooking. American Association of Cereal Chemists. Inc. St. Paul, Minnesota, USA 1989. 471 Seiten. Gebunden US $ 89.00. ISBN 0‐913250‐67‐8. Zu beziehen bei AACC, 3340 Pilot Knob Road, St. Paul, MN 55121, U.S.A.
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Les secrets de la casserole. Von H. This. Éditions Bélin, Paris, 1993. 222 S., geb. 110.00 FF. – ISBN 2‐7011‐1585‐X. Révélations Gastronomiques. Von H. This. Éditions Bélin, Paris, 1995. 319 S., geb. 130.00 FF.–ISBN 2‐7011‐1756‐9. On Food and Cooking. The Science and Lore of the Kitchen. Von H. McGee. Charles Scribner's Sons, New York, 1984. 684 S., geb. 35.00 $. – ISBN 0‐684‐18132‐0. The Curious Cook. More Kitchen Science and Lore. Von H. McGee. Mac Millan Publishing Company, New York, 1990, 339 S., Broschur 13.00 $. – ISBN 0‐0200‐9801‐4
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Book Review: On Food and Cooking. The Science and Lore of the Kitchen. By H. McGee