Home  - Basic_C - Canadian Cooking

Books Baby Camera Phones Computers Games DVD Electronics Kitchen Magazines Music Garden Software Tools Toys Video Apparel & Accessories Jewelry & Watches Musical Instruments Health & Personal Care Beauty Sports & Outdoors Office Products

e99.com Bookstore

Images

Newsgroups

21-40 of 105    Back | 1  | 2  | 3  | 4  | 5  | 6  | Next 20

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Canadian Cooking:     more books (100)

A Taste of the Canadian Rockies by Myriam Leighton, Chip Olver, 2008-10-15 The Canadiana Cookbook: A Complete Heritage of Canadian Cooking by Jehane Benoit, 1970 Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire by Alison Kent, Canadian Living Test Kitchen, 2010-09-14 Kate Aitken's Canadian Cook Book (Classic Canadian Cookbook Series) by Kate Aitken, 2004-02-01 Canadian Treasury of Cooking and Gardening by Mary Alice Downie, 1997-03-08 The Great Canadian Cookbook: A Celebration of Great Canadian Cooking What's to Eat?: Entrees in Canadian Food History The Great Canadian Literary Cookbook by Sechelt Festival of the Written Arts, 1994-01-01 The Early Canadian Galt Cook Book Canadian Cuisine by Peter Chariton, 2004-01-20 The Canadian Home Cook Book by Ladies of Toronto, 2002-08 Summer Delights: Growing and Cooking Fresh Herbs by Noel Richardson, 1991-03-01 Little Canadian Cookbook (Little Book Series) by Faustina Gilbey, 1994-04-01 Fresh & Local: Straight from Canadian farms to your table (Flavours Cookbook Series) by Craig Flinn, 2008-10-15

lists with details

21. Canadian Cooking
    Book Stores canadian cooking. All New Purity Cook Book A Complete Book of canadian cooking AUTHOR Manufactured by Whitecap Books ISBN 1552851834  
    http://www.bookfinder.us/Cooking/Regional___International/Canadian_Cooking.html

22. Books At Book Clubs | Canadian Living's Country Cooking By Elizabeth Baird
    Editor of Canada Living s bestselling Country Cooking and author of Summer Berries, Classiccanadian cooking and Elizabeth Baird s Favourties,  
    http://www.bookclubs.ca/catalog/display.pperl?0394224493

23. CBC.ca - Arts - Quiz - TV Dinners
    Test your knowledge of cooking shows. at Wok,” “Wok Like an Egyptian” and “Wok the Heck” were signatures of what longrunning canadian cooking show?  
    http://www.cbc.ca/cgi-bin/quiz/quiz.cgi?quiz=arts_cooking

24. Canadian Culture Flash News Issue 4 Vol 6
    canadian cooking Recipes Cooking Canada Style If you have a cooking recipe you wish to share with everyone, send us an email to ROAST CHICKEN  
    http://www.canadianculture.com/newsletter/

25. Microsoft SDB: Regional & Ethnic > Canadian Cooking
    canadian cooking businesses that offer Regional Ethnic related products and services.  
    http://sbd.bcentral.com/9785.aspx

26. Links: Canadian Cooking Schools
    Canada. Links Cooking Schools Canada http//www.lcbottawa.com/ Dubrulle International Culinary Hotel Institute of Canada (Vancouver)  
    http://www.everylastrecipe.com/ldir-id-1462.asp

27. Canadian Cookery Books
    The All New Purity Cookbook A Complete Book of canadian cooking The All New Purity Cookbook A Complete Book of canadian cooking  
    http://www.free-recipes.co.uk/recipes-store/Books/browse-4273-salesrank-1.html

28. About This Book
    Paperback. ISBN 155028-502-5; EAN 978-155028-502-4; 7½ x8½ ; 206 Pages; 1995; $19.95. Elizabeth Baird s Classic canadian cooking Menus for the Seasons  
    http://www.formac.ca/main_book.php?id=892

29. Canadian Cooking In Taichung, Taiwan By Taiwan Fun
    canadian cooking in Taiwan by Taiwan Fun. Meet The Landis Hotel s Canadian chef in Taichung. Find out more about canadian cookingand other Taiwan articles  
    http://www.taiwanfun.com/central/taichung/articles/9904/9904CanadianCooking.htm
    
    Extractions: By Douglas Habecker It's almost nine o'clock in the evening and Chris Johnson is staring at the salad and appetizers buffet with a slight frown. "Just a moment, please. We need more of this one," he says, gesturing at a particular plate, and disappears into a nearby door. Seconds later, he reappears, satisfied that everything is in order. Such moments aptly illustrate the commitment to quality of The Landis Taichung Hotel's new executive chef. Since he started working on January 27, the 32-year-old Canadian has kept himself very busy, revising menus, overseeing food festivals, catering, getting to know his staff and running the day-to-day operations. On top of all that, he has been adjusting to his first overseas living experience, settling into a new apartment with his wife and daughter and attempting to learn a little about the country around him. "I would say that, on the average, it's going very well. The staff has made it very comfortable and have helped me learn the language," says Johnson, who usually works from 9 a.m. to 9 p.m., six days a week, overseeing a kitchen staff of 19 which prepares food for La Mode restaurant, Le Bar, hotel banquets, outside catering and room service.

30. Directories By Categories: Links And Resources
    canadian cooking is a free interactive site for Canadians to submit or browse recipes from any where on the web. The site includes advanced search features  
    http://www.categories.ca/cgi-bin/page.cgi?g=Family/Cooking/index.html;d=1

31. Canadian Cooking Schools
    culinary arts cooking schools. TOKYO, Jan. 27 Kyodo trillium cooking school. Administrators, teachers, students and parents are complicit in this when  
    http://www.nowe-liceum.pl/canadian-cooking-schools.html
    
    Extractions: Discussion that pushes ethics, teaching, learning, and non-white, non-male viewpoints to the margins perpetuates old ways. Resistance hardens. Without inclusive dialog and democratic participation, administration manages to privilege traditional practice and to silence critique. culinary arts cooking schools TOKYO, Jan. 27 Kyodo The staff of Todays Catholic Teacher ana the Peter Li Education Group thank the judging committee chaired by Sr. Angela Ann Zukowski, MHSH, of the University of Dayton for making the difficult decisions that narrowed the dozens of nominated schools down to 12 award winners. We also express our deep gratitude to the corporate sponsors whose generosity and commitment to Catholic education have made possible the Catholic Schools for Tomorrow Award for Innovations in Education. Please join us in thanking the sponsors shown on these pages for their support of this awards program and for the support they consistently offer to Catholic education. trillium cooking school Administrators, teachers, students and parents are complicit in this when they fail to challenge the separation of administration from teaching and learning, or its exclusion of multiple viewpoints. Complicity occurs most often in silence, McKerrow said. During the Thursday meeting, however, the panel failed to discuss the phrases.

32. Canada Culinary Schools Directory - Canadian Cooking School Guide
    Find Canadian culinary schools information online. Discover cooking as a career!  
    http://www.trade-schools.net/directory/canada-culinary-schools.asp

33. ABC's Of Fish
    The best advice on cooking fish is to use what is called canadian cooking Theory, as it was developed by the Canadian Department of Fisheries.  
    http://www.tasteofamerica.com/abc/abc_fish.html
    
    Extractions: Fish has become increasingly popular in recent years for taste, health, and convenience reasons. Most types of fish are quick and easy to prepare. You can purchase fresh fish as drawn, pan dressed, fillets, or steaks. The most important issue when buying fresh fish is that the fish is as absolutely fresh as you can obtain. Dressed means the fish is whole except the internal organs have been removed. Pan dressed means the fish has been eviscerated and scaled if necessary. Often the head and fins have been removed and the fish is ready to cook. Fillets are the strips of flesh from the sides of fish. They are boneless and may still have the skin on one side. The fish dealer will usually remove this skin for you if asked. Steaks are cross section slices of large dressed fish such as salmon or halibut. A piece of the backbone is usually still present in the steak, but easily removed after cooking. Do not hesitate to ask the fish dealer to allow you to smell the fish before purchase. It should smell fresh and mild, with no strong fish smell. If the head is present on the fish, the eyes should be clear and bulging; the gills should be reddish and the scales very shiny. With fillets or steaks the flesh should be shiny and firm; if pressed with your finger it should spring back if it is fresh.

34. Evalu8 -
    Cooking Canadian Another restaurant, another season, another book This is about canadian cooking. This is Rob Feenie s new restaurant.  
    http://www.evalu8.org/staticpage?page=review&siteid=1402

35. All New Purity Cookbook: A Compelte Book Of Canadian Cooking; Manufacturer: Whit
    All New Purity Cookbook A Compelte Book Of canadian cooking Manufacturer Whitecap Books.  
    http://www.opengroup.com/cabooks/155/1552851834.shtml

36. History
    The History of African canadian cooking. African Heritage (3001619) African canadian cooking techniques and recipes were also influenced by Native  
    http://www.guysboroughacademy.ednet.ns.ca/ANS/Soulfood/history.htm
    
    Extractions: Home The History of African Canadian Cooking African Heritage (300-1619) Back in this era, most African men were farmers, cattle raisers and fishermen. Planting, sowing and harvesting crops were considered women's work. Cooking was one of the most important skills a young girl needed to learn. One traditional dish called fufu was made of pounded yams. Fufu was served with soup, stew, roasted meat and different sauces. During this time in history, cooking was done over open pits. Africans were very skilled in roasting, frying, stewing, boiling and steaming their foods. Their native foods were yams, okra, watermelon, cassava, groundnuts, black-eyed peas and rice. Indentured Servants and Slavery - 1619 In August, 1619, the first group of Africans landed in America at Jamestown, Virginia. These Africans were indentured servants. They gave up four to seven years of labor just to pay for transportation to America. Southern plantations consisted of Africans from many different tribal nations. These Africans made up the slave population in southern America. Verbal exchanges of recipes on these Southern plantations led to the development of an international African cooking style in America. The slaves enjoyed cooking pork, yams, sweet potatoes, hominy, corn, ashcakes, cabbage, hoecakes, collards and cowpeas. On these plantations, cooking was done on an open fireplace with large swing black pots and big skillets. African Canadian cooking techniques and recipes were also influenced by Native American Indians all across the United States. When Africans were first brought to America in 1619, they lived on farm. In many areas, local Indians taught them how to hunt and cook with native plants. Indian cooking techniques were later introduced into the southern society by black American cooks. Dishes such as corn pudding, succotash, pumpkin pie, Brunswick Stew and hominy grits are a few examples of Native American dishes found in African Canadian cooking.

37. Boston.com Destination Guides - North America - Canada
    as the general standard of canadian cooking has improved dramatically in the last traditional canadian cooking relies mainly on local game and fish,  
    http://dg.ian.com/index.jsp?cid=54608&action=viewLocation&formId=72195

38. Browsing The Inventory Of Laird Books By Catalog: Cooking
    COOKERY canadian cooking REGIONAL ETHNIC, Canada, Canadian, Canadianna, Cookbooks. QUICK EASY COOKERY COOKING METHODS, Canada, Canadian, Canadianna.  
    http://www.biblio.com/browse_books/catalog/184707/21678.html
    
    Extractions: Search for Books By author: By title: By keyword or ISBN: Advanced booksearch Search for multiple books @Biblio Home Search for books Books by subject Rare book room ... Contact us Books by subject Arts Biography Books on Books Gardening ... More subjects Browse by subject Browse by title Browse by author Kitchen Fun: Teaches Children to Cook Successfully Bell, Louise Price Format: Paperback New York: Perks, 1946. Good + in softcover booklet. 11 by 8 1/2 inches. 32 pages [unnumbered]. Originally published in 1932. Contains easy recipes designed for children to prepare and cook. Illustrations of the measurements and ingredients are used to introduce children to cooking. Includes blank boxes for children to record their own recipes. Some ink marks on front cover. Tear along top edge of front cover. Pages are free of marks. Very nice copy of this vintage book. Hard to find.. Cooking, Kids, Children, Vintage, Old, Retro.

39. Learning
    canadian cooking is designed for lower level students. In this course, Emily and her guest Leeza discuss canadian cooking and how to prepare a barbecued  
    http://www.esl.tv/USER/learning.aspx

40. RESTAURANT MONDANI :: Canadian Cooking
    Canada kan bogen op een fascinerende geschiedenis en tijdloze culturen. De sfeer van Canada vindt u terug in het Restaurant Mondani in Lochem. Agenda punten  
    http://www.mondani.nl/
    
    Extractions: info@mondani.nl routebeschrijving Canada is het land van oceanen, bergen en natuurschoon. In het land vindt u dromerige landschappen en stijlvolle locaties. Canada kan bogen op een fascinerende geschiedenis en tijdloze culturen. De sfeer van Canada vindt u terug in het Restaurant Mondani in Lochem. Agenda punten 10 augustus South-Mountain, brengt traditionele country muziek in een modern jasje.

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

21-40 of 105    Back | 1  | 2  | 3  | 4  | 5  | 6  | Next 20