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Food and Cooking of Thailand
Thai cuisine is one of the most popular modern ways of eating. This fabulous book not only has 180 fragrant recipes, but includes much information about the history and traditions …
Food and Cooking of Malaysia & Singapore, Indonesia & the Philippines
The cuisines of Malaysia, Singapore, Indonesia and the Philippines are among some of the most exciting and popular in the world. This superb book begins with a look at the customs, …
Lebanese Food and Cooking
This beautiful new book presents a mouthwatering selection of classic regional recipes. There are world-renowned favourites such as falafel, fattoush, and kibbeh, and also less …
Cooked: Food for Friends
Cooked: Food for Friends is the first of a series of Cooked badged books that share the wealth of food content on Hardie Grant’s food website. This one is all about sharing: 100 …
Indian Food & Cooking
The vast and mysterious sub-continent of India has a range of cuisines as diverse as its cultures. Every part of this massive country has evolved its own unique culinary methods …
Plant-Based Cooking for Kids: A Plant-Based Family Cookbook with Over 70 Whole-Food, Plant-Based Recipes for Kids
From "Box" Mac 'n Cheese to Shamrock Shakes and "Meaty" Spaghetti, Faith Ralphs gives kid favorites a delicious plant-based makeover You know a plant-based diet is good for you, …
Indian Food and Cooking
This book helps you explore the very best of Indian regional cuisine with 150 recipes from around the country, shown step by step in more than 850 pictures. It features 150 …
Food and Cooking of Sichuan and West China
This title presents 75 regional recipes from Sichuan, Hunan, Hubei, Yunnan, Guizhou and Shaanxi, in over 370 photographs. From the vibrant metropolises of Chengdu and Xi'an to the …
The Food and Cooking of Russia
Lesley Chamberlain lived in Soviet Russia in 1978–79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her …
A History of Cooks and Cooking
This book explores the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians.