Explore: Cookery (fungi)

English Art of Cookery, According to the Present Practice. G. G. J. and J. Robinson. pp. 595–596. Cooke, M.C. (1891). British Edible Fungi: How to Distinguish

be without ... Kitchup, or Mushroom Juice." 1751, Mrs. Hannah Glasse, Cookery Bk. 309 "It will taste like foreign Catchup." 1817, Lord Byron, Beppo viii

Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the

 30–31. ISBN 0-8117-2641-X. MacMiadhacháin, A (1976). Spanish Regional Cookery. Harmondsworth: Penguin. pp. 198–99. ISBN 0-14-046230-9. Solak MH, Isiloglu

cookery. The late 15th century saw the development of well-known alcoholic beverage Scotch whisky. It was during the early 16th century that cookery books

facilitate food preservation as it prevents or slows spoilage by bacteria or fungi. Curing salts are generally a mixture of sodium chloride (table salt) and

London: Pavilion. pp. 31–32. ISBN 1-85793-632-9. Philpot R. (1965). Viennese Cookery. London: Hodder & Stoughton. pp. 139–40. Solomon C. (1996). Charmaine Solomon's

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques

variants of Jainism further discourage or forbid the consumption of honey, fungi, alcoholic beverages and fermented foods. Islamic diet: Muslims follow a

Publishers. pp. 115–6. ISBN 978-0-7570-0196-3. Dunlop F. (2003). Sichuan Cookery. London, UK: Penguin Books. p. lxii. ISBN 978-0-14-029541-2. Newman JM