Query

$a "Sponsored by Welcomgroup Hotel, Palaces and Resorts." A princely legacy, Hyderabadi cuisine /Pratibha Karan ; introduction by Vijay Karan. W11 2001
$a "The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA. The Oxford companion to food /Alan Davidson ; illustrations by Soun Vannithone. TX349 .D36 1999
$a "Volume I." The book of miso :savory, high-protein seasoning /William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi. TX819.M57 S58 1983
$a At head of title: Sunset. Wok cook book /by the editors of Sunset Books and Sunset magazine. TX840.W65 W64 1989
$a Bibliography: p. 231-244. The food of China /E.N. Anderson. GT2853.C6 A53 1988
$a Bibliography: p. 251-253. Chinese seasons /Nina Simonds. TX724.5.C5 S589 1986
$a Bibliography: p. 266. The Indonesian kitchen /[compiled by] Copeland Marks with Mintari Soeharjo. TX724.5.I5 I56 1981
$a Bibliography: p. 313-314. A field guide to edible wild plants of Eastern and Central North America /by Lee Peterson ; line drawings by Lee Peterson and Roger Tory Peterson ; photos. by Lee Peterson. QK98.5.U6 P47
$a Bibliography: p. 321-322. Bruce Cost's Asian ingredients :buying and cooking the staple foods of China, Japan, and Southeast Asia ; foreword by Alice Waters. TX724.5.A1 C67 1988
$a Bibliography: p. 393-414. Food in Chinese culture :anthropological and historical perspectives /edited by K.C. Chang ; contributors, Eugene N. Anderson ... [et al.]. GT2853.C6 F66
$a Bibliography: p. 638-652. On food and cooking :the science and lore of the kitchen /Harold McGee. TX651 .M27 1988
$a Bibliography: p. [227]-228. Mythology & meatballs :a Greek island diary cookbook /by Daniel Spoerri ; translated by Emmett Williams ; illustrated by Jeanne Jambu ; notes by Charles Perry ; introduction by L. John Harris. TX723.5.G8 S6613 1982
$a Bibliography: p. [357]-361. Authentic Mexican :regional cooking from the heart of Mexico /Rick Bayless with Deann Groen Bayless ; illustrations by John Sandford. TX716.M4 B29 1987
$a Bibliography: p. [397]-409. Food in history /Reay Tannahill. GT2850 .T34 1989
$a British ed. has title: The top one hundred Thai dishes. Classic Thai cuisine /David Thompson. TX724.5.T5 T49 1993
$a Chinese and English. Dian xin zhuan ji =Chinese snacks, revised /bian zhu zhe Huang Shuhui. TX740 .H78 1989
$a Chinese and English. The eater's guide to Chinese characters /James D. McCawley. TX350 .M3 1984
$a Colophon title. Dian xin zhuan ji =Chinese snacks, revised /bian zhu zhe Huang Shuhui. TX740 .H78 1989
$a Colored maps on endpapers. Cod :a biography of the fish that changed the world /Mark Kurlansky. SH351.C5 K87 1997
$a In English. Japanese cooking :a simple art /Shizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M. F. K. Fisher. TX724.5.J3 T836

Lucien Front End to Tyrannio