Craig Claiborne's New York Times Food Encyclopedia
Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.
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added American anchovies baked baking powder basic bay leaf beans beef blend boiled bouillabaisse bread broth brown butter cake called cassoulet caviar cheese chef chicken chili Chinese chopped clams cold color cookbook cooked cookery coriander corn cornmeal cornstarch course crab cream cuisine dessert dining dish dried duck eggs fish flavor flour foie gras France French fresh garlic green grilled herbs ingredients Italian juice kitchen known lamb Larousse Gastronomique lemon liquid lobster mayonnaise meal means meat meat loaf menu milk mushrooms mustard nouvelle cuisine onions origin oysters parsley pasta pastry pepper pickled pork potatoes powder prepared raclette recipe referred refrigerator restaurant rice roast salad salt sandwich sauce sausages seeds served shell shrimp skillet sliced soup spaghetti spices spoon sugar sweet syrup tablespoon taste texture tomatoes truffles vegetable vinegar white wine Worcestershire sauce word