Pamphlets Relating to the Preparation and Cooking of Specific Foods PDF Download
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Author: Publisher: ISBN: Category : Cooking, American Languages : en Pages :
Book Description
The Minnesota Historical Society Pamphlet Collection contains a miscellaneous group of pamphlets and printed ephemera relating to the preparation, cooking, and serving of specific types of food, including recipes for fish, meats, dairy products, breads, cakes, cookies, desserts, candies, vegetables, and grains. A few were produced as guides to homemakers during World War I or II.
Author: Publisher: ISBN: Category : Cooking, American Languages : en Pages :
Book Description
The Minnesota Historical Society Pamphlet Collection contains a miscellaneous group of pamphlets and printed ephemera relating to the preparation, cooking, and serving of specific types of food, including recipes for fish, meats, dairy products, breads, cakes, cookies, desserts, candies, vegetables, and grains. A few were produced as guides to homemakers during World War I or II.
Author: Publisher: ISBN: Category : Cooking Languages : en Pages :
Book Description
The Minnesota Historical Society Pamphlet Collection contains pamphlets and printed ephemera relating to cooking procedures in general, kitchen appliances and utensils, and cooking classes in the Twin Cities area. There is a 4-H beginner's food preparation booklet (1967), and several flyers for wood- and coal-burning stoves (1860s-1870s).
Author: Harold McGee Publisher: ISBN: 9780865474529 Category : Cooking Languages : en Pages : 339
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Hazel King Publisher: ISBN: 9780198328179 Category : Juvenile Nonfiction Languages : en Pages : 84
Book Description
Using the successful "through diagrams" approach, this book provides a wealth of information in a very clear, concise form. Introductory pages on the syllabuses, coursework outline, revision,and exam skills are followed by sections on Food Product Design, Development, and Production and Food as a Material. This is a section devoted to the skills needed for success in coursework, which contributes 60% of the total marks at GCSE.
Author: Food and Nutrition Information Center (U.S.) Publisher: ISBN: Category : Audio-visual materials Languages : en Pages : 150
Book Description
Over 400 entries to audiovisual materials received by FNIC before 1977. Includes motion pictures, slides, flashcards, videocassettes, charts, filmstrips, records, posters, transparencies, film loops, phonodiscs, audiotapes, games, audiocassettes, kits, puzzles, and models. Entry gives accession number, bibliographical information, FNIC call number, descriptors, and abstract. Subject, author, title, and media indexes. Contains loan information.
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Author: Harold McGee
Author: Food and Nutrition Information Center (U.S.).
Author: United States. Office of Education
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Author: University of Massachusetts (Amherst campus). Cooperative Extension Service
Author: Hazel King
Author: Food and Nutrition Information Center (U.S.)
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