Search Results for Foot - Narrowed by: Cooking.SirsiDynix Enterprisehttp://kllibrary.dbkl.gov.my/client/en_US/pkl/pkl/qu$003dFoot$0026qf$003dSUBJECT$002509Subject$002509Cooking.$002509Cooking.$0026ps$003d300$0026isd$003dtrue?dt=list2026-10-06T14:22:26ZGrandma's Best Comfort Foods : handed-down favorite recipes from the comfort of Grandma's kitchenent://SD_ILS/0/SD_ILS:3025342026-10-06T14:22:26Z2026-10-06T14:22:26Z2022<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781620934449<br/>Open Kitchen : Inspired Food For Casual Gatheringent://SD_ILS/0/SD_ILS:2759552026-10-06T14:22:26Z2026-10-06T14:22:26ZSpungen, Susan<br/>2020<br/>Perpustakaan Lembah Pantai<br/>ISBN 9780525536673<br/>5 : 2 lifestyleent://SD_ILS/0/SD_ILS:2376242026-10-06T14:22:26Z2026-10-06T14:22:26ZDe Montalier, Delphine, author Debeugny, Charlotte, author<br/>2015<br/>Perpustakaan Kuala Lumpur Perpustakaan Jabatan Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781743365328<br/>The essential good food guide : the complete resource for buying and using whole grains and specialty flours, heirloom fruits and vegetables, meat and poultry, seafood, and moreent://SD_ILS/0/SD_ILS:2419862026-10-06T14:22:26Z2026-10-06T14:22:26ZWittenberg, Margaret M.<br/>2015 2013<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781607744344<br/>Love food, lose weightent://SD_ILS/0/SD_ILS:2447332026-10-06T14:22:26Z2026-10-06T14:22:26ZBaker, Natalie (Natalie Claire), editor<br/>2015<br/>Perpustakaan Medan Idaman<br/>ISBN 9781785570148<br/>Cook good food : simple techniques & foolproof recipes for everyday eatingent://SD_ILS/0/SD_ILS:2266972026-10-06T14:22:26Z2026-10-06T14:22:26ZWilliams-Sonoma Author<br/>2014<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781616287665<br/>Sumer food : new summer classicsent://SD_ILS/0/SD_ILS:2267142026-10-06T14:22:26Z2026-10-06T14:22:26ZLowe, Paul<br/>2014<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail Perpustakaan Lembah Pantai<br/>ISBN 9781616288235<br/>Hungry for that : recipes from the beatbox kitchenent://SD_ILS/0/SD_ILS:2301462026-10-06T14:22:26Z2026-10-06T14:22:26ZRashid, Raph<br/>2014<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781742707167<br/>The cassoulet saved our marriage : true tales of food, family, and how we learn to eatent://SD_ILS/0/SD_ILS:2077862026-10-06T14:22:26Z2026-10-06T14:22:26ZGrant, Caroline, 1967- Harper, Lisa Catherine, 1966-<br/>2013<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781611800142<br/>Cooked : a natural history of transformationent://SD_ILS/0/SD_ILS:2114032026-10-06T14:22:26Z2026-10-06T14:22:26ZPollan, Michael.<br/>"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "-- "In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--<br/>2013<br/>Cover image <a href="ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg">ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg</a><br/>ISBN 9781594204210<br/>Eat In : The best food is made at homeent://SD_ILS/0/SD_ILS:2176582026-10-06T14:22:26Z2026-10-06T14:22:26ZGare, Anna, 1969- author<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781742669915<br/>Food you can't say no toent://SD_ILS/0/SD_ILS:1877562026-10-06T14:22:26Z2026-10-06T14:22:26ZDay-Lewis, Tamasin<br/>2012<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781844009732<br/>How to cook everything. The basics : all you need to make great food : wsith 1, 000 photosent://SD_ILS/0/SD_ILS:1848462026-10-06T14:22:26Z2026-10-06T14:22:26ZBittman, Mark Romulo Yanes.<br/>2012<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780470528068<br/>Long nights and log fires : warming comfort food for family and friends.ent://SD_ILS/0/SD_ILS:2026692026-10-06T14:22:26Z2026-10-06T14:22:26Z2011 2009<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781849751537<br/>Grandma's best recipes : just like grandma used to makeent://SD_ILS/0/SD_ILS:1647312026-10-06T14:22:26Z2026-10-06T14:22:26Z2010<br/>Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781407549408<br/>Eating for beginners : an education in the pleasures of food from chefs, farmers, and one picky kident://SD_ILS/0/SD_ILS:1473852026-10-06T14:22:26Z2026-10-06T14:22:26ZRehak, Melanie.<br/>The author details the year she spent discovering how to be an eater and a parent in today's complicated food world. Includes recipes.<br/>2010<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780151014378<br/>Superb brownies, cakes & slices / [food director, Jody Vassallo ; editors, Katri Hilden, Jane Price ; food editor, Kathy Knudsen].ent://SD_ILS/0/SD_ILS:1777232026-10-06T14:22:26Z2026-10-06T14:22:26ZVassallo, Jody. Hilden, Katri Price, Jane. Knudsen, Kathy<br/>1998<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780794604615<br/>