The World Religions Cookbook

The World Religions Cookbook

Volumn , Issue , 2007, Pages 1-258

  Schmidt, Arno ^b   Fieldhouse, Paul ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 69349083280     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (38)

1. Boni, Ada. Italian Regional Cooking (New York: Bonanza Books, 1969).
2. Brennan, Jennifer. The Original Thai Cookbook (New York: Richard Marek Publishers, 1981).
3. Brissenden, Rosemary. Joys and Subtleties: South East Asian Cooking (New York: Pantheon Books, 1970).
4. Bugialli, Giuliano. Classic Techniques of Italian Cooking (New York: Simon and Schuster, 1982).
5. Burt, Elinor. Far Eastern Cookery (Boston: Little, Brown and Company, 1947). de Andrade, Margarette. Brazilian Cookery (Rio de Janeiro: A Casa do Livro Eldorado, 1978).
6. Fieldhouse, Paul. Food and Nutrition: Customs and Culture (London: Chapman Hall, 1995). Haase, Richard. Jewish Regional Cooking (London: Quarto Publishing, 1985).
7. Harris, Marvin. Good to Eat (New York: Simon and Schuster, 1985).
8. Het Nederlands Zuivelbureau. Dutch Cooking Today (Inmerc: Wormer, 2002).
9. Hom, Ken. Asian Vegetable Feast (New York: William Morrow and Company, 1988).
10. Jaffrey, Madhur. Invitation to Indian Cooking (New York: Alfred A. Knopf, 1973).
11. Jaffrey, Madhur. World Vegetarian (New York: Clarkson Potter, 1999).
12. Kennedy, Dianna. The Cuisines of Mexico (New York: Harper & Row Publishers, 1972).
13. Lang, George. The Cuisine of Hungary (New York: Bonanza Books, 1981).
14. Leonard, Leah W. Jewish Cookery (New York: Crown Publishers, 1949).
15. Liakhaovskaya, Lydia. Russian Cuisine (St. Petersburg, Russia: Art Publishers, 2000).
16. Lo, Kenneth. The Encyclopedia of Chinese Cooking (Glasgow: William Collins & Sons, 1979). Makela, Eero. New Flavors from Finland (Helsinki: Otava Publishing, 1995).
17. Marks, Copeland, and Aung Thein. Burmese Kitchen (New York: M. Evans and Company, 1994).
18. Ortins, Ana Patuleia. Portuguese Home Style Cooking (Northampton: Interlink Books, 2001). Ortiz, Elisabeth Lambert. Caribbean Cookery (New York: M. Evans and Company, 1973). Palmer, R. R. A History of the Modern World (New York: Alfred A. Knopf, 1963).
19. Romanova, Julianna, and P. Benckco-Maras. Slovenske' Jedlo and Pennsylvania Slovak Soul Food (New York: Morris Publishers, 1995).
20. Boni, Ada. Italian Regional Cooking (New York: Bonanza Books, 1969).
21. Brennan, Jennifer. The Original Thai Cookbook (New York: Richard Marek Publishers, 1981).
22. Brissenden, Rosemary. Joys and Subtleties: South East Asian Cooking (New York: Pantheon Books, 1970).
23. Bugialli, Giuliano. Classic Techniques of Italian Cooking (New York: Simon and Schuster, 1982).
24. Burt, Elinor. Far Eastern Cookery (Boston: Little, Brown and Company, 1947). de Andrade, Margarette. Brazilian Cookery (Rio de Janeiro: A Casa do Livro Eldorado, 1978).
25. Fieldhouse, Paul. Food and Nutrition: Customs and Culture (London: Chapman Hall, 1995). Haase, Richard. Jewish Regional Cooking (London: Quarto Publishing, 1985).
26. Harris, Marvin. Good to Eat (New York: Simon and Schuster, 1985).
27. Het Nederlands Zuivelbureau. Dutch Cooking Today (Inmerc: Wormer, 2002).
28. Hom, Ken. Asian Vegetable Feast (New York: William Morrow and Company, 1988).
29. Jaffrey, Madhur. Invitation to Indian Cooking (New York: Alfred A. Knopf, 1973).
30. Jaffrey, Madhur World Vegetarian (New York: Clarkson Potter, 1999).
31. Kennedy, Dianna. The Cuisines of Mexico (New York: Harper & Row Publishers, 1972).
32. Lang, George. The Cuisine of Hungary (New York: Bonanza Books, 1981).
33. Leonard, Leah W. Jewish Cookery (New York: Crown Publishers, 1949).
34. Liakhaovskaya, Lydia. Russian Cuisine (St. Petersburg, Russia: Art Publishers, 2000).
35. Lo, Kenneth. The Encyclopedia of Chinese Cooking (Glasgow: William Collins & Sons, 1979). Makela, Eero. New Flavors from Finland (Helsinki: Otava Publishing, 1995).
36. Marks, Copeland, and Aung Thein. Burmese Kitchen (New York: M. Evans and Company, 1994).
37. Ortins, Ana Patuleia. Portuguese Home Style Cooking (Northampton: Interlink Books, 2001). Ortiz, Elisabeth Lambert. Caribbean Cookery (New York: M. Evans and Company, 1973). Palmer, R. R. A History of the Modern World (New York: Alfred A. Knopf, 1963).
38. Romanova, Julianna, and P. Benckco-Maras. Slovenske' Jedlo and Pennsylvania Slovak Soul Food (New York: Morris Publishers, 1995).