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The visual food encyclopedia

by: Fortin, François

14 editions in 2 languages held by 693 libraries

Date: 1996 - 2006

Book

summary
Illustrates and explains cooking techniques and more than 1,000 ingredients, including vegetables, fruits, meats, fish, cereals, grains, herbs, spices, condiments, cheese, milk products, nuts, seaweed, sugars, fats, oils, coffee, and tea.

Genres, Characters, Subjects & More

subjects

Cooking Food

Contributors

Fortin, François

Classes

641.303

Editions

Cover Edition Details Date Lang. Format Audience eLibs Libs