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ISBN. 0949892742. The Australian Women's Weekly Children's Birthday Cake Book (or simply AWWCBCB) is a popular recipe book focused on children's-themed birthday cakes published as part of The Australian Women's Weekly magazine cookbook series by Australian Consolidated Press, written by Maryanne Blacker and Pamela Clark.
Cookbook. A cookbook or cookery book[1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by ...
Dewey Decimal. 641.5 22. LC Class. TX714 .C7515 2005. The Betty Crocker Cookbook is a cookbook written by staff at General Mills, the holders of the Betty Crocker trademark. The persona of Betty Crocker was invented by the Washburn-Crosby Company (which would later become General Mills) as a feminine "face" for the company's public relations. [1]
Bubble-Up Hamburger Casserole. For those moments when even firing up the grill seems too hard, this casserole offers a favorite American meal in one easy pan.
A man "steals" a gift in a white elephant gift exchange, while its previous owner is reluctant to relinquish it. A white elephant gift exchange, [1] Yankee swap[2] or Dirty Santa[3][nb 1] is a party game where amusing and impractical gifts are exchanged during festivities. The goal of a white elephant gift exchange is to entertain party-goers ...
Layer cake. A layer cake (US English) or sandwich cake (UK English) [1] is a cake consisting of multiple stacked sheets of cake, held together by a filling such as frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices.
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Armed Forces Recipe Service. The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of ...
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