000			01376nam a22002177a 4500
003			KENaKMTC
005			20240522122934.0
008			230216b ||||| |||| 00| 0 eng d
020			_a058230573X
040			_cDLC
050			_aTX 652.5 D38 1997
100			_aDavies,Jill _eAuthor
245			_aHammond's Cooking Explained _cDavies,Jill.
250			_a4th edition
260			_aLondon,UK _bAddison Wesley Long man Limited _cc1997
300			_aiv,348p. _bill. _c24cm
504			_aIncludes Index.
505			_aPart 1 1 Nutrition and Health 2 The components of food 3 Food choice 4 Wheat and other Cereals 5 Flour mixtures 6 Raising agents 7 Potatoes 8 Fruit and Vegetables 9 Pulses,nuts,and Myco-protein 10 Meat 11 Poultry and game 12 Fish 13 Eggs 14 Milk 15 Fermented dairy foods 16 Fats,Oils and Cream 17 Sugars and sweeteners 18 Flavourings 19 Beverages 20 Food hygiene 21 Preservation of food 22 Food issues 23 Introduction to kitchens and equipment Part 2 24 Soups,dips and spreads 25 Savoury sauces and stuffings 26 Breads and savoury scones 27 Pastry and batter 28 Rice,Pasta and other cereals 29 Potato dishes 31 Salads 32 Pulse,nut and myco-protein dishes 33 Meat dishes 34 Fish dishes 35 Eggs dishes 36 Cheese dishes 37 Sweet dishes 38 Beverages
650			_aCooking _9182
942			_2lcc _cBK _xS.O.
999			_c15425 _d15425