The anatomy of a dish / Diane Forley with Catherine Young ; photographs by Victor Schrager.
By: Forley, Diane.
Contributor(s): Young, Catherine | Schrager, Victor.
Publisher: New York : Artisan, c2002Description: 223 p. : col. ill. ; 30 cm.ISBN: 1579651895 (hbk.).Subject(s): CookingDDC classification: 641.5
Contents:
Part I Building a dish: Vegetable studies - Salads - Seeds: Grains and pasta - Savory pastries - Breads -- Part II Developing a menu: Adding shellfish and fish - Adding meat and poultry -- Part III Concluding with a sweet: Desserts.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 3 |
641.5 FOR (Browse shelf) | 1 | Available | SCAFS,30003,02,GR | 5000034420 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.5 FIV 2010 500 best-ever recipes : | 641.5 FOO 2010 Food preparation techniques | 641.5 FOO 2017 The food & wine guide to perfect pairings : | 641.5 FOR The anatomy of a dish / | 641.5 FOS Practical cookery / | 641.5 FOS Practical cookery / | 641.5 FOS Practical cookery / |
Includes bibliographical references (p. 210) and index.
Part I Building a dish: Vegetable studies - Salads - Seeds: Grains and pasta - Savory pastries - Breads -- Part II Developing a menu: Adding shellfish and fish - Adding meat and poultry -- Part III Concluding with a sweet: Desserts.