| |
Your search for [subject]Cookery (Meat) returned 20 records. |
|
| |
Sort by:
|
|
| |
|
|
| |
|
 |
Fancy meat products preparation.
by Madlansacay, Pura Lara.; Quezon City: Spice n' Dressings, 1995.
Subject: Frankfurters; Meat -- Philippines -- Preservation; Cookery (Meat); Cookery (Ham); Cookery (Sausage); Cookery (Variety meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Lourdes Santos Rivera : guru of meat processing in the Philippines.
by Hernandez, Yolanda Canseco; Quezon City: Christian Pub., 2003.
Subject: Rivera, Lourdes Santos; Meat -- Preservation; Entrepreneurship; Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
The meat buyer's guide : beef, lamb, veal, pork, and poultry.
Reston, Va.: The Association, 2007.
Subject: Meat cuts -- Standards; Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Beef & veal.
Amsterdam: Time-Life Books, 1978.
Subject: Cookery (Beef); Cookery (Veal); Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Professional charcuterie : sausage making, curing, terrines, and pates.
by Kinsella, John.; New York: John Wiley & Sons, 1996.
Subject: Cookery (Pork); Cookery (Fish); Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey.
by Kinsella, John.; New York: John Wiley & Sons, 1996.
Subject: Cookery (Pork); Cookery (Fish); Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Microwave meat & poultry.
by Ferguson, Judith; New York: Crescent Books, 1986.
Subject: Cookery (Meat); Cookery (Poultry); Microwave cookery.
|
|
| |
|
|
|
|
| |
|
|
| |
|
 |
Effectiveness of the different kinds of meat in making tocino.
by Bautista, Monica M.; 1991.
Subject: Meat -- Preservation; Cookery (Meat).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
American charcuterie : recipes from Pig-by-the-Tail.
by Wise, Victoria; New York: Viking, 1986.
Subject: Cookery, International; Cookery (Meat); Cookery -- California -- Berkeley; Pig-by-the-tail (Delicatessen : Berkeley, California).
|
|
| |
|
|
|
|
| |
|
|
| |
|
|
Pates and terrines.
London: Hamlyn, 1984.
Subject: Cookery (Meat); Pastry; Pates (Cookery).
|
|
| |
|
|
|
|
| |
|
|
| « Previous 1 2 Next » |
