Living cuisine: the art and spirit of raw foods/ Renee Loux Underkoffler
Material type:
TextPublication details: New York: Avery, c2003.Description: xii, 497 pages : 23 cm
Books
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
|
Books
|
Nueva Vizcaya State University - Bayombong Campus General Collection Section | 600-699-Technology | 641.563 Un2l 2003 (Browse shelf(Opens below)) | Available | GC26078 |
Browsing Nueva Vizcaya State University - Bayombong Campus shelves, Shelving location: General Collection Section, Collection: 600-699-Technology Close shelf browser (Hides shelf browser)
|
|
|
No cover image available No cover image available |
|
|
|
||
| 641.5 T531k 2022 Kitchen essentials and basic food preparation / | 641.563 6 C66r 2010 Raw food for everyone: essential techniques and 300 simple-to-sophisticated recipe/ | 641.563 8 H88b 2002 The best 1000 low fat recipes/ | 641.563 Un2l 2003 Living cuisine: the art and spirit of raw foods/ | 641.595 127 C36a 2003 The art of taste: secrets of the Cantonese kitchen/ | 641.597 95 D74t 2001 Tom Douglas' Seattle kitchen/ | 641.692 W58f 2003 The fish & shellfish cookbook/ |
Includes bibliographical references and index.
There are no comments on this title.
Log in to your account to post a comment.
