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Cooking light annual recipe...

Cooking light annual recipes 2015

Cookbook cookbooks. Cookbooks. Recipes. Cookbooks. Livres de cuisine.

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monografia Rebiun35028726 https://catalogo.rebiun.org/rebiun/record/Rebiun35028726 m o d cr ||||||||||| 141121s2014 nyua o 001 0 eng d 1280920330 9780848743628 0848743628 INARC eng INARC OCLCF OCLCO OCLCL 641.5/635 23 Cooking light annual recipes 2015 editor, Rachel Quinlivan West, R.D. Annual recipes 2015 New York, NY Oxmoor House [2014] New York, NY New York, NY Oxmoor House 1 online resource (400 pages illustrations (chiefly color)) 1 online resource (400 pages Text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes indexes Low-calorie diet- Recipes Menus Régimes hypocaloriques- Recettes Low-calorie diet. Menus. Cookbook cookbooks. Cookbooks. Recipes. Cookbooks. Livres de cuisine. Quinlivan, Rachel editor Cooking light

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Título:

Cooking light annual recipes 2015 / editor, Rachel Quinlivan West, R.D.

Editorial:

New York, NY : Oxmoor House, [2014]

Descripción física:

1 online resource (400 pages : illustrations (chiefly color))

Variantes del título:

Annual recipes 2015

Nota general:

Includes indexes

1280920330

ISBN:

9780848743628

0848743628

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Título preferido:

Cooking light

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The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

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