How to cook without a book: recipes and techniques every cook should know by heart
(Book)
Author:
Published:
New York : Broadway Books, [2000].
Format:
Book
Edition:
First edition.
Physical Desc:
290 pages ; 24 cm
Status:
SRL Adult Nonfiction Staff Retrieval
641.55 AND(Staff Retrieval)
Description
Anderson teaches a modern version of the lost art of cooking by heart. "How to Cook Without a Book" gives every cook the confidence to whip up delicious meals without making a special trip to the grocery store or deciphering long-winded, complicated recipes. Illustrations.
Copies
Location
Call Number
Status
Last Check-In
SRL Adult Nonfiction Staff Retrieval
641.55 AND(Staff Retrieval)
On Shelf
Mar 4, 2021
Location
Call Number
Status
Last Check-In
Bemis Lower Level
641.555 ANDERSON
On Shelf
Feb 13, 2023
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Subjects
LC Subjects
Other Subjects
More Details
Language:
English
ISBN:
9780767902793, 0767902793
Notes
General Note
Includes index.
Description
Anderson teaches a modern version of the lost art of cooking by heart. "How to Cook Without a Book" gives every cook the confidence to whip up delicious meals without making a special trip to the grocery store or deciphering long-winded, complicated recipes. Illustrations.
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Citations
APA Citation (style guide)
Anderson, P. (2000). How to cook without a book: recipes and techniques every cook should know by heart. First edition. New York, Broadway Books.
Chicago / Turabian - Author Date Citation (style guide)Anderson, Pam, 1957-. 2000. How to Cook Without a Book: Recipes and Techniques Every Cook Should Know By Heart. New York, Broadway Books.
Chicago / Turabian - Humanities Citation (style guide)Anderson, Pam, 1957-, How to Cook Without a Book: Recipes and Techniques Every Cook Should Know By Heart. New York, Broadway Books, 2000.
MLA Citation (style guide)Anderson, Pam. How to Cook Without a Book: Recipes and Techniques Every Cook Should Know By Heart. First edition. New York, Broadway Books, 2000.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
682e6600-9fad-e74e-4728-c5544c023848
Record Information
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| Last File Modification Time | Feb 20, 2024 09:17:41 AM |
| Last Grouped Work Modification Time | Mar 07, 2024 12:57:11 PM |
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| 505 | 0 | 0 | |t Right Stuff: Stocking the Refrigerator, Freezer, and Pantry|g 7 --|t Whack and Toss Salads|g 13 --|t Paired Salads: Hold the Lettuce|g 25 --|t Vinaigrette: The Single Vegetable's Best Bet|g 29 --|t One Easy Formula, Many Supper Soups|g 35 --|t Quick in a Cup, Pureed Vegetable Soups|g 48 --|t Big Fat Omelet|g 53 --|t Big and Bigger Frittata|g 65 --|t Simple Tomato Sauce, Scores of Possibilities|g 76 --|t Pasta With Vegetables|g 90 --|t Weeknight Ravioli and Lasagna|g 106 --|t Weeknight Stir-Fries|g 121 --|t More Asian Fast Food: Lo Mein, Fried Rice, and Pad Thai|g 134 --|t If You've Made One Saute, You've Made Them all|g 144 --|t If You Can Saute, You Can Sear|g 174 --|t No-Hassle Roast Chicken Dinner: ... and Quick Chicken Salad|g 193 --|t Steam/Sauteed Vegetables|g 202 --|t Steam/Sauteed Tender Greens|g 215 --|t One Potato, Two Potato, Three Potato, Four|g 220 --|t Simple Ways With Simple Sides|g 229 --|t Spur-of-the-Moment Appetizers|g 246 --|t Just Desserts|g 270 --|t Menus At-a-Glance|g 281. |
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