Explore: Cookery (salsas)
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AI-Generated Overview About “cookery-%28salsas%29”:
Books Results
Source: The Open Library
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1Paul Kirk's Championship Barbecue Sauces
By Paul Kirk
“Paul Kirk's Championship Barbecue Sauces” Metadata:
- Title: ➤ Paul Kirk's Championship Barbecue Sauces
- Author: Paul Kirk
- Language: English
- Number of Pages: Median: 262
- Publisher: Harvard Common Press
- Publish Date: 1997 - 1998
- Publish Location: Boston, Mass
“Paul Kirk's Championship Barbecue Sauces” Subjects and Themes:
- Subjects: ➤ Barbecue sauce - Barbecue cookery - Cookery (Salsas) - Marinades - Barbecuing - Salsas (Cooking)
Edition Identifiers:
- The Open Library ID: OL8604829M - OL8604828M - OL661192M
- Online Computer Library Center (OCLC) ID: 36543328
- Library of Congress Control Number (LCCN): 97006626
- All ISBNs: 9781558321250 - 9781558321243 - 155832125X - 1558321241
First Setence:
"In the world of barbecue, as in any kind of cooking, the more you learn about your ingredients, the better cook you become!"
Access and General Info:
- First Year Published: 1997
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
Online Marketplaces
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- Ebay: New & used books.
Wiki
Source: Wikipedia
Wikipedia Results
Search Results from Wikipedia
Béchamel sauce
Symposium on Food and Cookery 2015. Oxford Symposium. p. 15. ISBN 9781909248496. Strybel, Robert and Maria (2005). Polish Heritage Cookery. Hippocrene Books
Enchilada
"Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Mexican References Food And Culture. Oregon State University. Archived
Mayonnaise
alimentaire, Ude, Louis Eustache (1815). The French Cook, Or, The Art of Cookery: Developed in All Its Branches. author. p. 34. Viard; Fouret (1820). Le
Salsa de pago
"Pollastre o capó rostit amb salsa de pagó". Fundació Institut Català de la Cuina. Food in Motion The Migration of Foodstuffs and Cookery Techniques : Proceedings :
Worcestershire sauce
9 June 2025. H, W (1683). The Young Cook's Monitor: Or, Directions for Cookery and Distilling. William Downing. "Heinz Acquires Leading Sauce Brands,
Chile con queso
Davidson, ed. (1981), Food in Motion: The Migration of Foodstuffs and Cookery Techniques - Oxford Symposium 1981, London: Prospect Books, p. 274, ISBN 0-907325-07-6
Green sauce
with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and
Jumiles
ed. (2006). Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004. Totnes: Prospect Books. p. 180. ISBN 978-1-903018-43-9. De Foliart
Gordon Ramsay's Ultimate Cookery Course
Gordon Ramsay's Ultimate Cookery Course is a British cookery television series that aired from 10 September to 5 October 2012, on Channel 4. It is presented
Sauce
Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon juice), salsa cocida, salsa verde, chile, and salsa roja