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Author by : Jean Paré Languange Used : en Release Date : 2008-04-01 Publisher by : Companys Coming Pub Limited ISBN : 1897069812 File Size : 52,5 Mb Total Download : 365
A simmering collection of easy stew recipes await inside this delightful booklet, including lamb, chicken, beef, and more. Close your eyes and imagine the wonderful aroma of zesty herbs and tangy spices in each one of these succulent stews. On the stove, in the oven or using a slow cooker, these stew recipes deliver a satisfying combination of ingredients in favourite dishes like Hungarian goulash, special curry, minted lamb and beef bourguignon. Many of the recipes conveniently use only one pot from which to prepare and serve. As part of our Focus Series, every dish in this collection of easy
Author by : Beatrice Ojakangas Languange Used : en Release Date : 2009-02-25 Publisher by : Clarkson Potter ISBN : 0307483274 File Size : 55,7 Mb Total Download : 467
Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. If you own a convection oven, but don’t really know how to use it, this book is for you. Cooking with Convection supplies more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries;
Author by : D.K. Jha Languange Used : en Release Date : 2004-01-01 Publisher by : Discovery Publishing House ISBN : 8171419119 File Size : 40,5 Mb Total Download : 767
This book Text Book of Heat primarily intended for students preparing for degree and honours students of various Indian universities. Since the present day student is some what pressed of time the treatment has been kept short and direct only such historical and other additional information has been given as may possible interest the more serious type of student. An attempt has been made to make the language as simple as possible. Contents: Heat and Temperature, Thermal Expansion, Calorimetry, Change of State, Nature of Heat, Liquefaction of Gases.