Author: Publisher:
ISBN:
Category : Education
Languages : en
Pages : 380
Book Description
Resources in Education
Author: School Food Service Journal
Author: National Union Catalog
Author: Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright OfficePublisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1672
Book Description
Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)
Healthy School Lunch Action Guide
Author: Susan CampbellPublisher:
ISBN:
Category : Children
Languages : en
Pages : 204
Book Description
The Rural School Lunch
Author: Nellie Wing FarnsworthPublisher:
ISBN:
Category : School children
Languages : en
Pages : 44
Book Description
Food and Nutrition Information and Educational Materials Center catalog
Author: Food and Nutrition Information Center (U.S.).Publisher:
ISBN:
Category :
Languages : en
Pages : 300
Book Description
Mastering the Art of French Cooking, Volume 1
Author: Julia ChildPublisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Food and Nutrition Information and Educational Materials Center Catalog
Author: Food and Nutrition Information and Educational Materials Center (U.S.)Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
Book Description
Video Source Book
Author: Gale GroupPublisher: Gale Cengage
ISBN: 9780787638573
Category : Performing Arts
Languages : en
Pages : 462
Book Description
A guide to programs currently available on video in the areas of movies/entertainment, general interest/education, sports/recreation, fine arts, health/science, business/industry, children/juvenile, how-to/instruction.