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.
Pamphlets Relating to the Preparation and Cooking of Specific Foods
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.
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.
Pamphlets Relating to Cooking and Cookery
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).
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).
The Curious Cook
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
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
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
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
Book Description
Pamphlet, No. 1-
Author: United States. Office of Education
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 822
Book Description
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 822
Book Description
Library Leaflet
Author: University of Massachusetts (Amherst campus). Cooperative Extension Service
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 114
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 114
Book Description
Food Technology Through Diagrams
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.
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.
The American Food Journal
Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center
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.
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.