The Alpha Phi Quarterly ... PDF Download

Author:
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ISBN:
Category : Greek letter societies
Languages : en
Pages : 370

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Author: Sylvester R. Rush
Publisher:
ISBN:
Category : Reference
Languages : en
Pages : 212

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Author: Catherine Brown
Publisher: Birlinn
ISBN: 0857906356
Category : Cooking
Languages : en
Pages : 367

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Book Description
Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce, including cheese, fish, game and vegetables. Catherine Brown's acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland's local larder, explaining how to get the best out of such ingredients in hundreds of mouth-watering and imaginative recipes. This new edition features all the original recipes which sealed the book's reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce. Contents includes: Oats and Barley; Fish; Shellfish and Seaweed; Game; Beef and Lamb; Fruits, Sweets and Puddings; Vegetables, Soups and Other Dishes; Sugar and Spice, Cakes and Baking, Scottish Sweeties and Preserves; Cheese; Culinary Interchange.

Author: Betty Crocker
Publisher: HarperCollins
ISBN: 054481102X
Category : Cooking
Languages : en
Pages : 691

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One of the best-selling cookbooks of all time, updated for a new generation of home cooks. Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos. This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

Author: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812249178
Category : Cooking
Languages : en
Pages : 304

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In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.

Author:
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Category : Dance
Languages : en
Pages : 32

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Author:
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Category : College student annuals
Languages : en
Pages : 710

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Author: Cynthia C. Prescott
Publisher:
ISBN: 9781736498620
Category :
Languages : en
Pages :

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Author: Victor Clarence Vaughan
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 642

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Author: Mrs. Dalgairns
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 614

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