6 edition of The whys of cooking found in the catalog.
|Statement||by Janet McKenzie Hill.|
|LC Classifications||TX715 .H54x 1919|
|The Physical Object|
|Pagination||106 p. :|
|Number of Pages||106|
|LC Control Number||85666635|
Managing earnings (or "cooking the books"), is simply a way of making things look better than they actually are to keep stockholders happy, entice new investors, meet budgets, and most importantly, earn executive : Lee Ann Obringer. For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to /5(6).
The book starts you with the basics, like explaining different cuts of meat, different edible parts of vegetables and how they’re best prepared, and more, all with tons of great recipes and. Additional Physical Format: Online version: Halliday, Evelyn Gertrude. Hows and whys of cooking. Chicago, Ill., The University of Chicago press [©].
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from . A company is guilty of cooking the books when it knowingly includes incorrect information on its financial statements -- manipulating expenses and earnings to improve their earnings per share of stock (EPS). In this article, we'll look at the tricks that some companies used to beef up their financial documents as well as why they do it. We'll.
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The WHYS Of COOKING. Paperback – January 1, by Janet McKenzie [ - ]. Hill (Author) See all formats and editions Hide other formats and editions. Price New from Used from Kindle "Please retry" $ — — Hardcover "Please retry" $ $ — Paperback "Please retry" $ $Author: Janet McKenzie [ - ].
Hill. Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation/5().
The Whys of Cooking: Paperback – J by Janet McKenzie Hill (Author) See all formats and editions Hide other formats and editionsAuthor: Janet McKenzie Hill. Additional Physical Format: Online version: Hill, Janet McKenzie, Whys of cooking. Cincinnati, Procter & Gamble [©] (OCoLC) The whys of cooking by Janet McKenzie Hill Published by Procter & Gamble in : Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O.
Corriher, tells you how and why things happen in /5(K). Get this from a library. Cookwise: the hows and whys of successful cooking.
[Shirley O Corriher] -- In "CookWise", Shirley Corriher, the "Sherlock Holmes of cooking", reveals the astonishing drama set in motion every time a potato hits hot fat to become a.
10% OFF Vintage collectible The Whys of Cooking cook book by Janet McKenzie Hill from still in excellent condition. There are pages filled with recipes and color pictures of the finished product. There are no missing, torn, or written on pages.
All pages and the spine are tight and clean. The book is a soft covered book that is 5" by 7". Download Cookwise The Hows Whys Of Successful Cooking The Secrets Of Cooking Revealed in PDF and EPUB Formats for free. Cookwise The Hows Whys Of Successful Cooking The Secrets Of Cooking Revealed Book also available for.
HOW AND WHYS OF FRENCH COOKING is much more than a collection of recipes. Mrs. Lach explains as clearly as possible the logical system by which the French cook performs. She encourages her readers to master the system and then move away from set recipes to their own imaginative s: A quick overview: CookWise is a guide to the hows and whys of cooking, the science behind why bread rises (or doesn't), what turns a juicy piece of meat into a tough lump and so much more.
The book is fantastic on many levels. It's enlightening to read cover to cover (as I did); it's a great reference for specific questions/5. The whys of cooking. [Janet McKenzie Hill; Procter & Gamble Company.] Home. WorldCat Home About WorldCat Help.
Search. Search for Library Items Search for Lists Search for Contacts Search for a Library. Create lists, bibliographies and reviews: or Search WorldCat. Find items in libraries near you. A brilliant book by a scientist who cooks, explaining why we do things, and their effect.
Also look out for a document called Corriher's compendium, downloadable from various places, full of useful tips (not recipes). For example, cooked rice goes hard when cooled. If you want to use it in a salad, add a little s: Cook the books is a slang term for using accounting tricks to make a company's financial results look better than they really are.
Typically, cooking the books involves manipulating financial data. Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food s: Rombauer spent much of the summer of in Michigan, creating the first drafts that would later become Joy of Cooking.
With the help of her late husband's secretary, Mazie Whyte, Rombauer began writing and editing recipes and commentaries while searching for more recipes in St. Louis. CookWise: Hows and Whys of Successful Cooking is a James Beard-Kitchen Aid Cookbook Award Winner.
This compendium of over recipes is also an instructional resource that helps you understand cookin The busy chef can use CookWise as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance.
The idea of a book that explains everything about cooking, down to the molecule, is fascinating, and On Food and Cooking is a fun title to have around. But learning about, say, the etymology of a Author: Joe Pinsker.
The Whys of Cooking Janet McKenzie HILL ( - ) An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen. 8 Ways Companies Cook the Books 1.
Accelerating Revenues. One way to accelerate revenue is to book lump-sum payments as current sales when services are 2. Delaying Expenses. AOL was guilty of delaying expenses in the early s when it was first distributing its 3.
Accelerating Pre-Merger. The best selling cookbooks aren't just books of recipes — they're expressions of the author's culinary viewpoint. Whether comprehensive books of instruction like Julia Child's "Mastering the Art of French Cooking" or a highly personal collection of your great-grandmother's hand-me-down recipes, if you intend to publish a cookbook for public sale, make sure you.
Includes bibliographical references (p. ) and index In "CookWise", Shirley Corriher, the "Sherlock Holmes of cooking", reveals the astonishing drama set in motion every time a potato hits hot fat to become a French fry or the oven's heat bakes the outside of a .This is not your ordinary cook book.
Instead of just giving you a recipe she tells you the purpose for the ingredients and the science behind baking. This is great because you can now have the tools to tweak your own recipes. I also love her tips for tempering chocolate.
The only thing I wish the book had was more pictures/5(56).