What's Cooking in Guyana 2nd Edition
This book was the inspiration of the staff and students at the Carnegie School of Home Economics in Guyana's capital, Georgetown.
It is a practical recipe book, and has been revised and updated to coincide with the Carnegie School's 70th aniversary celebrations. Les mer
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Paperback
Paperback
Vår pris:
0,-
(Paperback)
Leveringstid:
Usikker levering*
*Vi bestiller varen fra forlag i utlandet.
Dersom varen finnes, sender vi den så snart vi får den til lager
This book was the inspiration of the staff and students at the Carnegie School of Home Economics in Guyana's capital, Georgetown.
It is a practical recipe book, and has been revised and updated to coincide with the Carnegie School's 70th aniversary celebrations.
There are new recipe sections featuring Indian and American dishes, created by the catering department of the school and tried
and tested by the staff and students. A background to food preparation is also included at the beginning to provide a useful
guide to some basic facts about the ingredients that are being used.
- FAKTA
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Utgitt:
2004
Forlag: Macmillan Caribbean
Innbinding: Paperback
Språk: Engelsk
ISBN: 9781405013130
Format: 24 x 22 cm
- KATEGORIER:
- VURDERING
-
Gi vurdering
Les vurderinger
Nutritional needs; a balanced diet for Guyana; preservation of food; shopping; equipment; safety; microwave cooking; freezing
- an economical way to live; hygiene in the kitchen; definitions; handy measures. Recipes: Farine dishes; Indian dishes; soups;
fish; meat; sauces; vegetables; desserts; sweets and preserves; baked goods; drinks and wines; miscellaneous; cooking for
institutions and large parties.
This second edition has been completely revised and updated. There are new recipe sections featuring well-known Indian and
Amerindian dishes, and a background to food preparation is also included at the beginning of the book to provide a useful
guide to some basic facts about the ingredients that are being used. Accompanied by new colour photographs, this new edition
will do much to stimulate interest in, and use of, local Guyanese foods and culinary products that home-makers, amateur cooks
and chefs will take a delight in preparing and presenting and, in doing so, develop a culinary skill that is unique to Guyana.
The Carnegie School of Home Economics , formerly the CarnegieTrade School, was founded in 1933 with a grant donated by the
Carnegie Trustees and an additional grant from the United Kingdom funds for the relief of unemployment. In 2003 it celebrated
its 70th anniversary of teaching culinary skills to students and formed a committee to produce the new edition of What's
Cooking in Guyana .