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The cult of the chafing dish

This book, "The cult of the chafing dish," by Frank Schloesser, is a replication of a book originally published before 1905. It has been;

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Practical Cookery

Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition;

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Margaret Brown's French Cookery Book

''Containing a variety of receipts, from the plainest cookery to the most elaborate French dish.'' 278 recipes. First published in 1886;

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Practical Cookery for the Level 1 Diploma 2nd Edition

engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes;

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Practical Cookery

a complete and precise fit with the course specification - Professionally taken finished dish photos to illustrate virtually every recipe;

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Victorian Times Quarterly #13

Preserves Job Opportunities for the Victorian Woman The Latest Military Gadgets - Will They Catch On? Chafing Dish Cookery Some Humorous Ideas;

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Practical Cookery

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and;

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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and;

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Cookery for the Hospitality Industry

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and;

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Good Food

and zingy pesto to name but a few?there are ideas here to suit every occasion. With the team at the UK's bestselling cookery magazine triple;

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Professional Chef

finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.;

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A Dish of Tea with Dr Johnson

Out of Joint Presents: A Dish of Tea With Dr Johnson Irritable, generous, seriously depressed yet a great wit: meet Samuel Johnson - poet;

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Food and Drink in Medieval Poland

game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With;

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Practical Professional Cookery

techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more;

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Practical Professional Cookery

techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more;

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Professional Chef - Level 2 - S/NVQ

recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn;

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City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition

Diploma in Professional Cookery. Clear and easily accessible content has been written with the needs of the Level 1 learner firmly in mind;

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A Short History of Spaghetti with Tomato Sauce

THE MYTHS SURROUNDING THE WORLD'S FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did;

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Miso Cookery

Miss out on miso and lose out on lunch as this guide to miso cooking shows - From the author of Tofu Cookery, New Farm Vegetarian Cookbook;

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A Cook's Tour of Minnesota

casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century potluckers in Hot Dish Heaven;

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Marguerite Pattens Century British Cooki

her the cookery icon of our times . Her Century of British Cooking pulls together her life's work, with over 200 recipes and is truly an;

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Tasting the Dish

Tasting the Dish is een boek van Michael L. Satlow;

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Risotto

with a beautiful color photograph showing just how the finished dish will look. All the triple-tested recipes are ranked for difficulty, with;

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