Search Results for How, How, - Narrowed by: Cooking.SirsiDynix Enterprisehttp://kllibrary.dbkl.gov.my/client/en_US/pkl/pkl/qu$003dHow$00252C$002bHow$00252C$0026qf$003dSUBJECT$002509Subject$002509Cooking.$002509Cooking.$0026ps$003d300?2025-12-25T20:20:18ZWeaning : what to feed, when to feed, and how to feed your babyent://SD_ILS/0/SD_ILS:2716372025-12-25T20:20:18Z2025-12-25T20:20:18ZKarmel, Annabel<br/>2018<br/>Perpustakaan Kuala Lumpur, Cawangan Setiawangsa<br/>ISBN 9780241352489<br/>How to cook : a simple-to-use illustrated guide to kitchen skills and techniques, with 500 step-by-step clear photographsent://SD_ILS/0/SD_ILS:2407442025-12-25T20:20:18Z2025-12-25T20:20:18ZMacMillan, Norma<br/>2015<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Bandar Baru Sentul Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781780194592<br/>The beginner's easy-to-use how to cook book : the cook's guide to frying, baking, poaching, casseroling, steaming and roasting a fabulous range of 140 tasty recipes, with over 800 clear step-by-step photographsent://SD_ILS/0/SD_ILS:2314102025-12-25T20:20:18Z2025-12-25T20:20:18ZJones, Bridget, editor.<br/>2014<br/>Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail<br/>ISBN 9781780193816<br/>The cassoulet saved our marriage : true tales of food, family, and how we learn to eatent://SD_ILS/0/SD_ILS:2077862025-12-25T20:20:18Z2025-12-25T20:20:18ZGrant, 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:2114032025-12-25T20:20:18Z2025-12-25T20:20:18ZPollan, 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/>How to cook everything. The basics : all you need to make great food : wsith 1, 000 photosent://SD_ILS/0/SD_ILS:1848462025-12-25T20:20:18Z2025-12-25T20:20:18ZBittman, Mark Romulo Yanes.<br/>2012<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780470528068<br/>Cooking in a halogen oven : how to make the most of your cooker with over 60 delicious recipes and 300 step-by-step photographsent://SD_ILS/0/SD_ILS:1835102025-12-25T20:20:18Z2025-12-25T20:20:18ZShapter, Jennie<br/>2011<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780857236746<br/>What to cook and how to cook itent://SD_ILS/0/SD_ILS:1618142025-12-25T20:20:18Z2025-12-25T20:20:18ZHornby, Jane<br/>2010<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780714859019<br/>How i cook : an inspiring collection of recipes, revealing the secrets of skye's home cookingent://SD_ILS/0/SD_ILS:2531362025-12-25T20:20:18Z2025-12-25T20:20:18ZGyngell, Skye<br/>2010<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781849499507<br/>