Divine Word College of Legazpi - Library Search for 'su:"2. Cooking."'

Quick and easy sushi cook book /

By Tohyama, Heihachiro. Tokyo, Japan : JOIE, Inc., printed in Hong Kong, 2002 25 cm.. 4889960929

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Craft of cooking : notes and recipes from restaurant kitchen /

By Colicchio, Tom. New York : Clarkson Potter/Publishers, 2003 25 cm.. 0609610503

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Meats & poultry /

California : Oxmoor House ; Sunset Books, 2004 9780848728915

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Meat & poultry : over 100 delicious recipes for every occasion /

By Knox, Lucy. London : Hermes House, 2003 30 cm.. 1843096536

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Cultural foods around the world /

By Jamorabo-Ruiz, Adela. Manila : Merriam & Webster Bookstore, Inc., 2011 . xiii, 26 cm.. 9789713013262

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Vietnamese food & cooking : discover the exotic culture, traditions and ingredients of vietnamese and cambodian cuisine with over 150 authentic step-by-step recipes and over 750 photographes /

By Basan, Ghillie. London ; Anness Publishing Ltd. , 2007 29 cm.. 9781844778928

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Good housekeeping : appetizers : delicious dips, spreads, finger foods and more /

New York : Hearst Books, 2006 25 cm.. 9781572157057

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The cooking of spain and portugal /

By Feibleman, Peters. Alexandria, Virginia : Time-Life Books, Inc. , 1969 27 cm.. 0809400391

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Luscious coconut desserts /

By Longbotham, Lori. California : Chronicle Books, 2009 20 cm.. 9780811865999

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American cooking : Creole and Acadian /

By Feibleman, Peters. New York : Time-Life Books, Inc. , 1971

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The cooking of China /

By Hahn, Emily. N.Y. : Time- Life Books, 1968 28 cm..

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The Cooking of Scandinavia /

By Brown, Dale. Alexandria, Verginia : Time- life Books, 1968 28 cm..

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The Kitchen Pro Series : poultry identification, fabrication, utilization /

By Schneller, Thomas. Singapore : Cengage Learning Asia Pte Ltd. , 2010 23 cm.. 9789814296601

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Fish and seafood: identification, fabrication, utilization /

By Ainsworth, Mark. Singapore : Cengage Learning Asia Pte Ltd, 2010 23 cm.. 9789814296618

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Fish tales : stories and recipes from sustainable fisheries around the world

Great Britain : Kyle Cathie Limited, 2009 . 192 pages : 26cm.. 9781856268837

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Economy gastronomy : eat better and spend less/

By Mcevedy, Allegra. London : Penguin Group, 2009 . 319 pages : 25cm.. 9780141045504

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New classics/

By Rhodes, Gary. New York : Dorling Kindersley Pub., 2000 . 408 pages : 27cm.. 0-7894-8028-x

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The Prentice Hall Essentials Dictionary of Culinary Arts /

By Labensky, Steven. N. J. : Prentice Hall, 2008 . iv, 23 cm.. 9789810698898

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The food and cooking of Indonesia & the Philippines /

By Basan, Ghillie. London: Aquamarine, 2007 28 cm.. 9781903141502

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Feast of provence /

By Carrier, Robert. Great Britain : George Weidenfield and Nicolson Limited Onion House., 1995 . 223 pages: 30cm.. 0297832891

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A dash of mustard : mustard in the kitchen on the table : recipes traditions/

By Holder, Katy. London : Readers Digest Association Limited, 1995 . 127 pages : 29cm.. 0276421876

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Japan from the source : authentic recipes from the people that know them best/

By Ho, Tienlon. China : Lonely Planet Food, 2016 . 272 pages : , Includes index and bibliographical reference. 24cm.. 9781760342982

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Egg and cheese/

Virginia : Time-Life Books, 1980 . 176 pages : 28 cm.. 0809428873

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Dried beans and grains/

Virginia : Time-Life Books, 1982 . 176 pages : 28 cm.. 0809429209

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The de' medici kitchen/

By Medici, Lorenzana De. San Francisco,CA : Weldon Owen, 1993 . 128 pages : 24 cm.. 0912333200

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American regional cuisine/

By Nenes, Michael F. . New Jersey : John Wiley & Sons, 2016 . vi, 488 pages : 29 cm.. 9781118523964

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Alsatian cuisine/

By Servin, Evelyn. [Lucerne (Suisse), Ingersheim,DL] : [Diff] SAEP, 2006 . 54 pages : 19cm.. 973-3-9054-6172-5

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The new way to cook light : fresh food and bold flavors for today's home cook/

By MOWBRAY, SCOTT. New York : Oxmoor House, 2012 . 512 pages : 27cm.. 0-8487-3468-8.

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The art of simple food/

By Water, Alice . New York : Clarkson Potter, 2007 . ix, 405 pages : 24cm.. 978-0-307-33679-8

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Patrick O'Connell's refined America cuisine : the inn at little Washington/

New York : Bulfinch Press, 2004 . 232 pages : 29cm.. 0-8212-2845-5.

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The new food lover's companion/

By HERBST, SHARON TYLER. New York : Barron's Educational Series, 2007 . x, 829 pages ; 18cm.. 0-7641-3577-5.

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Feasts of Provence/

By CARRIER, ROBERT. New York : Rizzoli, . 223 pages : 30 cm.. 0-8478-1661-3.

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The soups of France /

By ROTHERT, LOIS ANNE. San Francisco : Chronicle Books, 2002 . 224 pages : 26cm.. 0-8118-3342-9.

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Fiona Beckett's cheese course/

By Beckett, Fiona. London : Ryland Peters & Small, 2009 . 160 pages : 27cm.. 9781845979164

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Saffron shores : jewish cooking of the southern mediterranean /

By GOLDSTEIN, JOYCE. San Francisco, California : Chronicle Books, 2002 . 189 pages : 24cm.. 641.5 G883i 2004

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Ducks and geese/

By TENNANT, S.G.B.. Minocqua, Wisconsin : Willow Creek Press, 1999 . 96 pages : 21 cm.. 1-57223-202-1.

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Cooking with tinned fish : tasty meals with sustainable seafood/

By Olphen, Bart Van. London : Pavilon , 2015 . 144 pages : 24cm.. 978-1-618188-050-1

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Cooking with children : fifteen lessons for children, age 7 and who really want to learn to cook/

By CUNNINGHAM, MARION. New York : Borzoi Book, 1995 . xiii, 171 pages : 23cm.. 0-679-42297-8

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Home-style taiwanese cooking : family favorites. classic street foods. popular snacks/

By Tsung-Yun, Wan. Singapore : Marshall Cavendish Cuisine, 2014 . 160 pages : 26cm.. 978-981-4516-36-5

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The Cajun and creole cookbook : the very best of modern Louisiana cooking/

By LE BOIS, RUBY. New York : Smithmark Pub., 1994 . 96 pages : 30 cm.. 0-8317-1306-2.

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East West food/

By JUDELSON, SASHA. San Francisco : SOMA Books, 1997 . 191 pages : 23cm.. 1-57959-002-0.

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Barcelona: recetas autenticas en homenaje a los alimentos del mundo/

By Sonoma, Williams . Mexico: Degustic, 2004 . 191 pages: 26cm.. 970-718-275-x

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Savoring france: recipes and reflections on french cooking/

By Sonoma , Williams . San francisco: Weldom Owen Inc, 1999 . 256 pages: 33cm. 084731603

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Provence: the beautiful cookbook/

By Olney, Richard . San Francisco: Weldon Owen Inc. 1993 . 256 pages: 35cm.. 0067575986

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Julia Child and Company/

By Child, Julia. New York: Alfred A. Knopf, 1978 . x, 243 pages : 27cm.. 0-394-73532-3

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A quintet of cuisines/

By Michael and Fields, France . Canada: Time Inc., 1970 . 208 pages : 28cm..

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The cooking of vienna's Empire/

By Wechsberg, Joseph . Canada: Time Inc., 1968 . 206 pages: Description 206 pages: color illustration;.

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Without reservations

By Altman. Joey. N. J. : John Wiley & Sons, Inc., 2008 . xiv, 274 pages : 24 cm.. 978-0-470-13045-2.

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Le Cordon Bleu Kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms and techniques that ensure culinary success

By Le Cordon Bleu. London : Caroll & Brown Pub. Limited, 2006 . 256 p. : col ill. ; 26 cm.. 978-1-904760-34-4.

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The World Class Cuisine of Italy and France/

By Greco, Gail . Nashville, Fennessee : Ruthledge hill press, 1995 1558533621

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