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Hammond's cooking explained / Jill Davies.

By: Contributor(s): Publication details: Harlow, England : Longman, 1997.Edition: 4th edDescription: iv, 347 p. : ill. ; 25 cmISBN:
  • 058230573X
Other title:
  • Cooking explained
Subject(s): DDC classification:
  • 641.5 DAV
Contents:
Part 1 - 1. Nutrition and health - 2. The components of food - 3. Food choice - 4. Wheat and other cereals - 5. Flour mixtures -6. Raising agents - 7. Potatoes - 8. Fruit and vegetables - 9. Pulses, nuts and myco-protein - 10. Meat - 11. Poultry and game - 12. Fish - 13. Eggs - 14. Milk - 15. Fermented dairy foods - 16. Fats, oils and cream - 17. Sugars and sweeteners - 18. Flavourings - 19. Beverages - 20. Food hygiene - 21. Preservation of food. - 22. Food issues. - 23. Introduction to kitchens and equipment -- Part 2. 24. Soups,dips and spreads - 25. Savoury sauces and stuffings - 26. Breads and savoury scones - 27. Pastry and better - 28. Rice, pasta and other cereals - 29. Potato dishes - 30. Vegetable dishes - 31. Salads - 32. Pulse, nut and myco-protein dishes - 33. Meat dishes - 34. Fish dishes - 35. Egg dishes - 36. Cheese dishes - 37. Sweet dishes - 38. Beverages.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 3

 641.5 DAV (Browse shelf(Opens below)) 1 Available SCAFS,70003,02,CL 5000029636

Cooking explained by Barbara Hammond. 1988.

Includes index.

Part 1 - 1. Nutrition and health - 2. The components of food - 3. Food choice - 4. Wheat and other cereals - 5. Flour mixtures -6. Raising agents - 7. Potatoes - 8. Fruit and vegetables - 9. Pulses, nuts and myco-protein - 10. Meat - 11. Poultry and game - 12. Fish - 13. Eggs - 14. Milk - 15. Fermented dairy foods - 16. Fats, oils and cream - 17. Sugars and sweeteners - 18. Flavourings - 19. Beverages - 20. Food hygiene - 21. Preservation of food. - 22. Food issues. - 23. Introduction to kitchens and equipment -- Part 2. 24. Soups,dips and spreads - 25. Savoury sauces and stuffings - 26. Breads and savoury scones - 27. Pastry and better - 28. Rice, pasta and other cereals - 29. Potato dishes - 30. Vegetable dishes - 31. Salads - 32. Pulse, nut and myco-protein dishes - 33. Meat dishes - 34. Fish dishes - 35. Egg dishes - 36. Cheese dishes - 37. Sweet dishes - 38. Beverages.