000			01772cam a2200277 a 4500
001			vtls003027804
003			MY-SjTCS
005			20200306163230.0
008			110218t1997 enka 001 0 eng d
020			_a058230573X
039		9	_a201102181422 _bVLOAD _c200606010851 _dpushpa _c200605161119 _dfadilah _c200605161117 _dfadilah _y200605161116 _zfadilah
082	0	4	_a641.5 _bDAV
100	1		_aDavies, Jill, _d1947- _9229729
245	1	0	_aHammond's cooking explained / _cJill Davies.
246	3	0	_aCooking explained.
250			_a4th ed.
260			_aHarlow, England : _bLongman, _c1997.
300			_aiv, 347 p. : _bill. ; _b25 cm.
500			_aCooking explained by Barbara Hammond. 1988.
504			_aIncludes index.
505	0		_aPart 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.
650		0	_aCooking _9229730
650		0	_aFood. _9229731
700	1		_aHammond, Barbara _tCooking explained. _9229732
920			_aTCHT: 641469
999			_c40354 _d40354