Books tagged: roast

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Found 4 results

Lamb - A Delicate Flavor with a Soft Texture
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Price: $3.99 USD. Words: 4,720. Language: English. Published: July 29, 2010. Category: Nonfiction » Cooking, Food, Wine, Spirits » Gourmet
Don't look any further to find the perfect recipe for lamb. Here’s 20 Best of the Best lamb recipes like ( Mediterranean Stuffed Lamb Leg, Springtime Lamb Loin Roast with Savory Apricot Glaze, Lamb Bread Pudding, and much more) from the Chef's Secret Vault. Your friends and family will think you've been taking lessons in gourmet cooking. Add some treasured recipes to your personal collection.
Czech Cooking Volume II Main Courses
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Price: $4.99 USD. Words: 4,660. Language: English. Published: September 13, 2011. Category: Nonfiction » Cooking, Food, Wine, Spirits » European
Czech Cooking Volume II is a collection of recipes collected, preserved and authored by Jana Mladek, a USDA employee in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry.
44 Easy Chicken Recipes
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Price: $0.99 USD. Words: 3,980. Language: English. Published: February 22, 2014. Category: Nonfiction » Cooking, Food, Wine, Spirits » Methods / Quick & Easy
This recipe book has 44 mouth-watering recipes that are easy to make. Chicken is a favorite food all over the world. I love eating chicken and if you are reading this and you probably do too. The book contains easy to follow recipes without all the fuss. Cook for your family or friends and WOW people with your cooking skills. It contains a multitude of recipes for all people’s tastes.
U.S. Army Medical Correspondence Course: Red Meats - Terminology, Beef Introduction, Inspection of Carcass, Cuts, Roasts, Steaks, Fat, Pork and Loin Roasts, Cured, Smoked, Sausage
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Price: $6.99 USD. Words: 55,600. Language: English. Published: October 16, 2014. Category: Nonfiction » Cooking, Food, Wine, Spirits » Methods / Professional
What is the major muscle of a rib eye steak? What is the landmark for separation of the forequarter from the hindquarter? What is the "packinghouse" term for the diaphragm?