Meat Products and Dishes PDF Download
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Author: W. Chan
Publisher: Royal Society of Chemistry
ISBN: 9780854048090
Category : Science
Languages : en
Pages : 178
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Book Description
This text contains data on approximately 300 popular meat-based products, manufactured ready meals and dishes as prepared at home. It reflects the change to traditional meat-based food and the influence of foreign foods in the UK. It provides nutrient data
Author: W. Chan
Publisher: Royal Society of Chemistry
ISBN: 9780854048090
Category : Science
Languages : en
Pages : 178
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Book Description
This text contains data on approximately 300 popular meat-based products, manufactured ready meals and dishes as prepared at home. It reflects the change to traditional meat-based food and the influence of foreign foods in the UK. It provides nutrient data
Author: Bill Allen
Publisher: AuthorHouse
ISBN: 1456717758
Category : Cooking
Languages : en
Pages : 138
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Book Description
Have you ever wondered why most cookbooks suggest wine pairings to serve with their recipes but never give any guidance on what to drink while you're actually cooking? Do you ever find yourself looking for kitchen gadgets that you had no idea you would need when you started preparing a recipe? Then this is the book for you!
Author: Rick Browne
Publisher: Skyhorse Publishing Inc.
ISBN: 1616080671
Category : Cooking
Languages : en
Pages : 253
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Book Description
Offers more than one hundred fifty recipes involving the grill, including recipes for appetizers, beef, poultry, wild game, side dishes, sauces and marinades, vegetarian dishes, and desserts.
Author:
Publisher:
ISBN: 9780787622916
Category : Brand name products
Languages : en
Pages : 1952
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Book Description
A guide to trade names, brand names, product names, coined names, model names, and design names, with addresses of their manufacturers, importers, marketers, or distributors.
Author: N. Light
Publisher: Springer Science & Business Media
ISBN: 9781851664375
Category : Science
Languages : en
Pages : 386
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Book Description
Author: United States. Bureau of Naval Personnel
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 828
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Book Description
Author: Justin Warner
Publisher: Flatiron Books
ISBN: 1250065143
Category : Cooking
Languages : en
Pages : 320
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Book Description
Foreword by Alton Brown. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1160
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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author: Ardie A. Davis
Publisher: Andrews McMeel Publishing
ISBN: 0740790226
Category : Cooking
Languages : en
Pages : 242
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Book Description
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.
