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Susan Feniger is an American chef, restaurateur, cookbook author, and radio and TV personality.She is known for starring in the cooking show Too Hot Tamales on the Food Network and opening several influential restaurants in Los Angeles.
The Yan Can Cook Book (1981, reprinted 1983) Everybody's Wokking; The Well-Seasoned Wok; Martin Yan's Feast: The Best of Yan Can Cook; Chinese Cooking for Dummies; Martin Yan's Asian Favorites; Martin Yan's Quick and Easy; Martin Yan's Chinatowns; Martin Yan's Chinatown Cooking: 200 Traditional Recipes From 11 Chinatowns Around the World [14]
Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur. [1] [2] [3]He has written or co-authored more than two dozen books, including non-fiction, fiction, memoir, and books on cooking.
This, Hervé, Pierre Gagnaire: Cooking: The Quintessential Art, University of California Press 2008 ISBN 978-0-520-25295-0; This, Hervé, Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press, New York, 2007 ISBN 978-0-231-14170-3; This, Hervé, Molecular Gastronomy: Exploring the Science of Flavor. Columbia University ...
Also, some books in the series are smaller and do not follow the same formatting style as the others. Wiley has also launched an interactive online course with Learnstreet based on its popular book, Java for Dummies, 5th edition. [7] A spin-off board game, Crosswords for Dummies, was produced in the late 1990s. [8]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
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