Search Results Heading

Mohammed Bin Rashid Library /
Catalogue /
Catalogue Search

Explore the vast range of titles available.

MBRLSearchResults

mbrl.module.common.modules.added.book.to.shelf
Title added to your shelf!
View what I already have on My Shelf.
Thanks
Oops! Something went wrong.
Oops! Something went wrong.
While trying to add the title to your shelf something went wrong :( Kindly try again later!
Done
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
{{itemTitle}}
by {{itemAuthor}} In {{itemCategory}}, {{itemType}}
Confirm
Oops! Something went wrong.
Oops! Something went wrong.
While trying to remove the title from your shelf something went wrong :( Kindly try again later!
Done
    Done
    Filters
    Reset
  • Discipline
      Done
      Discipline
      Clear All
      Discipline
      • Add
      Clear Filters
  • Is Peer Reviewed
      Done
      Is Peer Reviewed
      Clear All
      Is Peer Reviewed
  • Series Title
      Done
      Series Title
      Clear All
      Series Title
  • Reading Level
      Done
      Reading Level
      Clear All
      Reading Level
  • Year
      Done
      Year
      Clear All
      From:
      -
      To:
  • More Filters
      Done
      More Filters
      Clear All
      More Filters
      Content Type
      • Item Type
      • Is Full-Text Available
      • Subject
      • Country Of Publication
      • Publisher
      • Source
      • Target Audience
      • Donor
      • Language
      • Place of Publication
      • Contributors
      • Location
      • Add
      Clear Filters
17,710 result(s) for "Cooking (Eggs)"
Sort by:
Egg : a culinary exploration of the world's most versatile ingredient
by Ruhlman, Michael, 1963- in Cooking (Eggs) , Eggs.
Book
Share this book
Add to My Shelf
The David Rubenstein show. A fried egg is the most complex thing ever, says Chef Andres
The David Rubenstein show. A fried egg is the most complex thing ever, says Chef Andres
by Rubenstein, David M , Andrés, José in Andrés, José , Cooking (Eggs) , Cooks
2021
José Andrés, ThinkFoodGroup chef and owner, and World Central Kitchen founder, says that frying an egg properly is the hardest thing to do. He appears on the latest episode of \"The David Rubenstein Show: Peer-to-Peer Conversations.\" The interview was recorded Jan. 15, 2021. (Source: Bloomberg).
Streaming Video
Share this book
Add to My Shelf
Eggs : a global history
by Toops, Diane, author in Cooking (Eggs) , Eggs as food. , Eggs History.
Book
Share this book
Add to My Shelf
Famous facts about eggs
Famous facts about eggs
in Cooking (Eggs) , Eggs
1954
Brochure from the Flemington Auction Market for eggs including recipes and nutritional information.
eBook
Share this book
Add to My Shelf
Best egg recipes : from the Ottomans to the contemporary Turkish cuisine
by Akkor, Muhammed èOmèur, author in Cooking (Eggs) , Cooking, Turkish.
Book
Share this book
Add to My Shelf
Quantity recipes using dried whole egg solids
Quantity recipes using dried whole egg solids
in Cooking (Eggs) , Quantity cooking
1963
Pamphlet of recipes using dried whole egg solids. Prepared by the Agricultural Marketing Service of the USDA.
eBook
Share this book
Add to My Shelf
Crêpes, soufflés & omelets
Crêpes, soufflés & omelets
by Newman, Rhona editor in Pancakes, waffles, etc , Cooking (Eggs)
1981
Fish-Meat and poultry-Vegetarian dishes-Cold souffles-Hot desserts.
Book
Share this book
Add to My Shelf
Britannica for parents presents summer camp @ home : let's get cooking!
Britannica for parents presents summer camp @ home : let's get cooking!
in Children's films , Cooking , Cooking (Eggs)
2020
Britannica for Parents Presents: Summer Camp @ Home. Let's get Cooking! How to make a fried egg.
Streaming Video
Share this book
Add to My Shelf
Cooking with Sam-I-Am
by Carbone, Courtney, author , Brannon, Tom, illustrator in Cooking (Eggs) Juvenile fiction. , Cooking Study and teaching Juvenile fiction. , Cooking (Eggs) Fiction.
2018
Sam-I-Am cooks green eggs and ham with Mouse and Fox.
Book
Share this book
Add to My Shelf
QA: The molecular master chef; Twenty-five years ago this week, food writer Harold McGee published a Nature paper on the science of whipping egg whites in copper bowls. Here he explains how he first developed an interest in science and cooking
QA: The molecular master chef; Twenty-five years ago this week, food writer Harold McGee published a Nature paper on the science of whipping egg whites in copper bowls. Here he explains how he first developed an interest in science and cooking
by Cressey, Daniel in Cookery , Cookery (Eggs) , Cooks
2009
Journal Article
Share this book
Add to My Shelf