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The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal /
Material type:
TextPublication details: Houghton mifflin company 1998Description: 604 pagesISBN: - 0395904927
- REF TX 749 .A33 1998
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reference
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NU BALIWAG | NU BALIWAG | Hospitality Management | Reference | REF TX 749 .A33 1998 (Browse shelf(Opens below)) | Available | NUBUL000002752 |
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| REF TX 723 .S55 2020 Chi Spacca : a new approach to American cooking / | REF TX 725 .E35 .M46 2021 Bavel : modern recipes inspired by the Middle East / | REF TX 747 .F58 2012 500 fish & shellfish : a fabulous collection of classic recipes featuring salmon, trout, tuna, sole, sardines, crab, lobster, squid and more, shown in 500 glorious photographs / | REF TX 749 .A33 1998 The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal / | REF TX 763 .B47 2018 Roses's baking basics : 100 essential recipes, with more than 600 step by step photos / | REF TX 765 .B74 2021 Bake it vegan : simple, delicious, plant-based cakes, cookies,brownies, chocolate and more / | REF TX 765 .P37 2011 c.1 Baking made easy : 100 faboulous, easy to bake recipes / |
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