Guide modern cooking

      Modern Cooking Pol Martin Cooking Recipes A Guide To Modern Cooking Pol Martin Over 620 Photographs In Full Color Easy Step By Step Techniques A Special Microwave Section Smart And Simple Recipes Nutritional Data For Each Recipe (Calorie, Carbohydrate, Protein, Fat And Fiber Content) 600 Recipes 446 Pages Hardcover 1pc      

Buy A Guide To Modern Cooking - Pol Martin, Full Colour Photo`s, 447 Recipes, 448 Pages, Hardcover, +A4 for R75.00

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Modern Rugby a comprehensive guide for player and coach by Gerwyn Williams. Good condition. Under 1kg.  

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This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 6 - 13 working days This series is targeted at AQA Modern World History specification B. It provides all the information students will need for paper one and paper two, with exam-style questions to help them prepare for the exam proper. Differentiated resources in "Core" and "Foundation" editions mean the series can be used with all students, whatever their individual ability. This revision guide concentrates on improving the students' grades by summarizing key issues and highlighting practical issues concerning exam performance. Features Summary This series is targeted at AQA Modern World History specification B. It provides all the information students will need for paper one and paper two, with exam-style questions to help them prepare for the exam proper.. Author Ferriby McCabe Publisher Heinemann Release date 20020830 Pages 288 ISBN 0-435-31206-5 ISBN 13 978-0-435-31206-0

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 12 working days Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke. Whether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to. Features Summary Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Whether you're whipping up some pork belly or spare ribs... Author Will Fleischman Publisher DK Pub Release date 20160502 Pages 191 ISBN 0-241-24828-0 ISBN 13 978-0-241-24828-7

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Master the science of cooking with The Complete Library Of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set. Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as: Does your homemade bread turn out with a hard crust? Learn how to prevent this in Volume 1 of The Complete Library Of Cooking! Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in Volume 2 of The Complete Library Of Cooking.) I would like to eat more fish but I don't like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking. What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking. I love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I test for this? Learn a simple test for this in Volume 5 of The Complete Library Of Cooking! Here at last is a much needed set of books designed to instruct and inspire beginning cooks who don't know how to cook and is also a perfect guide for the uncertain cook. This collection addresses the needs and concerns of beginning cooks such as how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food. Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious meals. Order now and get instant delivery! Order the complete 5 volume set now Originally published as a set of textbooks for The Institute of Cookery, this 5 volume set is a complete education in cooking that is now made available to you in easy to use PDF format. You will need the free Adobe Reader to view these eBooks.

Supercook’s Kitchencraft a practical guide to the art of good cooking edited by Mary Alice Lamberty   A colourful, illustrated reference guide including everything from kitchen utensils to cooking tips, also covering the art of freezing, preserving, bottling and a multitude of helpful ideas.   Marshall Cavendish Publishers, 1977, 152p.   Condition: Hard cover, dust jacket, name of previous owner on flyleaf but else in good condition.    Packaging and Postage R52 POSTING WILL ONLY BE DONE ON MONDAYS IN ORDER TO CUT OVERHEAD COSTS SUCH AS TRAVELLING (FUEL), PARKING FEES, PACKAGING AND POSTAGE, IN ORDER TO KEEP MY PRICES LOW AND REASONABLE. Should you wish to make other arrangements or need a book(s)/item(s) urgently, please let me know. N.B.: It is cheaper to purchase more than one book at a time, as postage for the first 1 kg remains R52, and R8 per extra book after 1 kg. So do browse through my PoggioBooks BOB page.    

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This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 11 working days Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem -- use just cling film and a tea towel! JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not 'cheat' in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily 'Japanify' any meal, then moves onto favourites such as gyoza, sushi, yakiroti, ramen and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki and a Japanese 'carbonara' that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right. If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis - the search stops here. Features Summary Easy peasy authentic Japanese dishes for home cooks Author Tim Anderson Publisher Hardie Grant Books (UK) Release date 20170914 Pages 224 ISBN 1-78488-114-7 ISBN 13 978-1-78488-114-6

The whole 8 volumes of SUPERCOOK the "Encyclopedia of World Cooking - in weekly parts". Fully indexed and beautifully bound, complete with heavy duty plastic covers, so they are protected while cooking with them. The modern day equivalent of classic French Cookbook "Le Rouse"