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Hammond's cooking explained / Jill Davies.

By: Davies, Jill, 1947-.
Contributor(s): Hammond, Barbara. Cooking explained.
Publisher: Harlow, England : Longman, 1997Edition: 4th ed.Description: iv, 347 p. : ill. ; 25 cm.ISBN: 058230573X.Other title: Cooking explained.Subject(s): Cooking | FoodDDC classification: 641.5
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.5 DAV (Browse shelf) 1 Available SCAFS,70003,02,CL 1000807078

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.