Davies, Jill,  1947- <br/><br/>
Hammond's cooking explained / 
 Cooking explained. 
Jill Davies. 
 - 4th ed. 
 - Harlow, England :  Longman,  1997. 
 - iv, 347 p. :  ill. ;  25 cm. 
<br/><br/> Cooking explained by Barbara Hammond. 1988. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>058230573X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Food.
<br/><br/><label>Dewey Class. No.: </label>641.5  / DAV