Search Results
Results 1 - 9 of 9
(page 1 of 1)
Meat : [the art of cooking meat]
Book
Book
| Call number: | TX 749 D76 2015 | ||||||||
| Publisher: | Potsdam, Germany : Hf Ullmann, 2015. | ||||||||
| ISBN: | 9783848007561 (Cloth) | ||||||||
| Edition: | English ed. | ||||||||
| Phys. Desc.: | 137 p. : ill. ; 25 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
Meat : everything you need to know
Book
Book
| Call number: | TX 749 L24 2014 | ||||||||
| Publisher: | New York, NY : Atria Books, 2014. | ||||||||
| ISBN: | 9781476725994 (Cloth) | ||||||||
| Edition: | 1st Atria Books hardcover ed. / Pat LaFrieda and Carolynn Carreño. | ||||||||
| Phys. Desc.: | xix, 234 p. : col. ill. ; 29 cm. | ||||||||
|
|||||||||
0 of 1 copy available at Vancouver Community College.
The cook's illustrated meat book : the game-changing guide that teaches you how to cook meat and poultry with 425 bulletproof recipes
Book
Book
| Call number: | TX 749 C66 2014 | ||||||||
| Publisher: | Brookline, Massachusetts : America's Test Kitchen, c2014. | ||||||||
| ISBN: | 9781936493869 (Cloth) | ||||||||
| Phys. Desc.: | xi, 492 p. : ill. ; 28 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
The complete nose to tail : [a kind of British cooking]
Book
Book
| Call number: | TX 717 H46 2012 | ||||||||||||
| Publisher: | New York, NY : ECCO an imprint of HarperCollins Publishers, 2012. | ||||||||||||
| ISBN: | 9780062282613 (Cloth) | ||||||||||||
| Edition: | 1st U.S. ed. / Fergus Henderson, Justin Piers Gellatly ; photographs by Jason Lowe. | ||||||||||||
| Phys. Desc.: | 411 p. : chiefly col. ill., ports. ; 27 cm. | ||||||||||||
|
|||||||||||||
2 of 2 copies available at Vancouver Community College.
Meat, poultry and seafood cutting and processing : learning guide line E level I
Book
Book
| Call number: | TX 669 C2 P75 2001 GD. E | ||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001. | ||||||||||||
| ISBN: | 0771915306 (line E/level I) | ||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||
| Phys. Desc.: | 60 p. : ill. ; 28 cm. | ||||||||||||
|
|||||||||||||
2 of 2 copies available at Vancouver Community College.
The homemade vegan pantry : the art of making your own staples
Book
Book
| Call number: | TX 837 S322 2015 | ||||||||
| Publisher: | Berkeley : Ten Speed Press, c2015. | ||||||||
| ISBN: | 9781607746775 (Cloth) | ||||||||
| Edition: | 1st ed. / Miyoko Schinner, photography by Eva Kolenko. | ||||||||
| Phys. Desc.: | 223 p. : ill. ; 24 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
Meat and poultry cookery : learning guide line B level I
Book
Book
| Call number: | TX 669 C2 P75 2001 GD. B | ||||||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001. | ||||||||||||||||
| ISBN: | 0771915276 (line B/lev.I) | ||||||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||||||
| Phys. Desc.: | 50 p. : ill. ; 28 cm. | ||||||||||||||||
|
|||||||||||||||||
3 of 3 copies available at Vancouver Community College.
Meat and poultry cookery : learning guide line B level II and level III
Book
Book
| Call number: | TX 669 C2 P752 2001 GD. B | ||||||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001. | ||||||||||||||||
| ISBN: | 0771915381 (line B/lev.II-III) | ||||||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||||||
| Phys. Desc.: | 66 p. : ill. ; 28 cm. | ||||||||||||||||
|
|||||||||||||||||
3 of 3 copies available at Vancouver Community College.
Charcuterie : the craft of salting, smoking, and curing
Book
Book
| Call number: | TX 609 R84 2013 | ||||||||
| Publisher: | New York : W.W. Norton & Company, c2013. | ||||||||
| ISBN: | 9780393240054 (Cloth) | ||||||||
| Edition: | Rev. and updated / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. | ||||||||
| Phys. Desc.: | 320 p. : ill. ; 27 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
