Hammond's Cooking Explained Davies,Jill.
Material type:
TextPublication details: London,UK Addison Wesley Long man Limited c1997Edition: 4th editionDescription: iv,348p. ill. 24cmISBN: - 058230573X
- TX 652.5 D38 1997
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KMTC:HOMABAY CAMPUS General Stacks | TX 652.5 D 38 (Browse shelf(Opens below)) | Available | HB/2738 | |||
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KMTC:KWALE CAMPUS Reference | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | 1 | Available | KWL/611/17 | ||
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KMTC:KWALE CAMPUS General Stacks | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | 2 | Available | KWL/612/17 | ||
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KMTC:KWALE CAMPUS General Stacks | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | 3 | Available | KWL/613/17 | ||
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KMTC:KWALE CAMPUS General Stacks | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | 4 | Available | KWL/614/17 | ||
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KMTC:THIKA CAMPUS New Materials Shelf | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | C1 | Available | THK/3935 | ||
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Books
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KMTC:THIKA CAMPUS General Stacks | TX 652.5 D 38 1997 (Browse shelf(Opens below)) | C2 | Available | THK/3936 |
Includes Index.
Part 1
1 Nutrition and Health
2 The components of food
3 Food choice
4 Wheat and other Cereals
5 Flour mixtures
6 Raising agents
7 Potatoes
8 Fruit and Vegetables
9 Pulses,nuts,and Myco-protein
10 Meat
11 Poultry and game
12 Fish
13 Eggs
14 Milk
15 Fermented dairy foods
16 Fats,Oils and Cream
17 Sugars and sweeteners
18 Flavourings
19 Beverages
20 Food hygiene
21 Preservation of food
22 Food issues
23 Introduction to kitchens and equipment
Part 2
24 Soups,dips and spreads
25 Savoury sauces and stuffings
26 Breads and savoury scones
27 Pastry and batter
28 Rice,Pasta and other cereals
29 Potato dishes
31 Salads
32 Pulse,nut and myco-protein dishes
33 Meat dishes
34 Fish dishes
35 Eggs dishes
36 Cheese dishes
37 Sweet dishes
38 Beverages
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