Slika na naslovnici

QR koda

Food fundamentals /

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	McWilliams, Margaret
Format:	Knjiga
Jezik:	angleščina
Izdano:	Boston : Pearson, 2013.
Izdaja:	10th ed.
Teme:	Cooking. Food.
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Introductory foods /
od: Bennion Marion
Izdano: (1975)

Foods : An introductory college course /
od: Vail Gladys E.
Izdano: (1973)

Food science and you /
od: Mehas, Kay Yockey
Izdano: (1989)

Food and the novel in nineteenth-century America
od: McWilliams, Mark
Izdano: (2012)

Introductory nutrition /
od: Guthrie, Helen Andrews
Izdano: (1979)

Introductory nutrition /
od: Guthrie, Helen Andrews
Izdano: (1975)

Nutrition handbook for community workers in the tropics.
Izdano: (1986)

The story behind the dish fifty classic American foods /
od: McWilliams, Mark
Izdano: (2012)

Food culture in Germany
od: Heinzelmann, Ursula
Izdano: (2008)

Food culture in Belgium
od: Scholliers, Peter
Izdano: (2009)

Voices in the kitchen views of food and the world from working-class Mexican and Mexican American women /
od: Abarca, Meredith E., 1967-
Izdano: (2006)

The kitchen as laboratory reflections on the science of food and cooking /
Izdano: (2012)

Feasts and fasts : a history of food in India /
od: Sen, Colleen Taylor
Izdano: (2015)

Food and fantasy in early modern Japan
od: Rath, Eric C., 1967-
Izdano: (2010)

Fixin' fish a guide to handling, buying, preserving, and preparing fish /
od: Gunderson, Jeffrey
Izdano: (1984)

Invention of the modern cookbook
od: Sherman, Sandra
Izdano: (2010)

Culture of the fork a brief history of food in Europe /
od: Rebora, Giovanni
Izdano: (2001)

Building a meal from molecular gastronomy to culinary constructivism /
od: This, Hervé
Izdano: (2009)

Food, power, and resistance in the Andes exploring Quechua verbal and visual narratives /
od: Krögel, Alison, 1978-
Izdano: (2011)

Mouthfeel : how texture makes taste /
od: Mouritsen, Ole G.
Izdano: (2017)

The menial art of cooking archaeological studies of cooking and food preparation /
Izdano: (2012)

Chop suey a cultural history of Chinese food in the United States /
od: Coe, Andrew
Izdano: (2009)

Cuisine and empire : cooking in world history /
od: Laudan, Rachel, 1944-
Izdano: (2013)

Bitter greens essays on food, politics, and ethnicity from the imperial kitchen /
od: Di Renzo, Anthony, 1960-
Izdano: (2010)

Food and social media you are what you tweet /
od: Rousseau, Signe, 1975-
Izdano: (2012)

Medieval flavors : food, cooking, and the table /
od: Montanari, Massimo, 1949-
Izdano: (2015)

Hoosh roast penguin, scurvy day, and other stories of Antarctic cuisine /
od: Anthony, Jason C.
Izdano: (2012)

Defining culinary authority the transformation of cooking in France, 1650-1830 /
od: Davis, Jennifer J., 1974-
Izdano: (2013)

Hog & hominy soul food from Africa to America /
od: Opie, Frederick Douglass
Izdano: (2008)

Jewish soul food : traditional fare and what it means /
od: Ungar, Carol, 1959-
Izdano: (2015)

Food that really schmecks Mennonite country cooking as prepared by my Mennonite friend, Bevvy Martin, my mother and other fine cooks /
od: Staebler, Edna, 1906-2006
Izdano: (2007)

Kosher USA : how coke bacame kosher and other tales of modern food /
od: Horowitz, Roger
Izdano: (2016)

Food in the Civil War era : the south /
Izdano: (2015)

Plain but wholesome foodways of the Mormon pioneers /
od: Cheney, Brock, 1970-
Izdano: (2012)

Fundamentals of food biotechnology /
od: Lee, Byong H.
Izdano: (2015)

The Gunflint Lodge cookbook elegant northwoods dining /
od: Berg, Ron, 1942-
Izdano: (1997)

Great whole grain breads
od: Ojakangas, Beatrice A.
Izdano: (2002)

Scandinavian feasts celebrating traditions throughout the year /
od: Ojakangas, Beatrice A.
Izdano: (2001)

Great old-fashioned American recipes
od: Ojakangas, Beatrice A.
Izdano: (2005)

To live and dine in Dixie : the evolution of urban food culture in the Jim Crow South /
od: Cooley, Angela Jill
Izdano: (2015)