Slika na naslovnici

Knox Eat and Reduce Plan; Including Choice-of-Foods Chart

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	Charles B. Knox Gelatine Co
Format:	Knjiga
Jezik:	neznan ali neveljaven jezik
Izdano:	8/27/20
Teme:	Cooking (Gelatin)
Online dostop:	https://www.gutenberg.org/ebooks/63052
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Gel It! Easy Ways to be a Spectacular Cook
od: Knox Gelatine, Inc

In Mr. Knox's Country
od: Ross, Martin, 1862-1915; Somerville, E. Oe. (Edith Oenone), 1858-1949

Food for the Traveler What to Eat and Why
od: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel), 1873-

Spanish Cultural Adaptation and Inter-Rater Reliability of the Revised Knox Preschool Play Scale
od: Sergio Serrada-Tejeda, et al.
Izdano: (2023)

What to Eat, How to Serve it
od: Herrick, Christine Terhune, 1859-1944

Choice Cookery
od: Owen, Catherine, -1889

Validation of the Revised Knox Preschool Play Scale for the Brazilian Population
od: Amanda Mota Pacciulio Sposito, et al.
Izdano: (2019)

Delicious Recipes: Including Toll House Chocolate Cookies
od: Nestlé

The Oyster: Where, How and When to Find, Breed, Cook and Eat It
od: Murray, Eustace Clare Grenville, 1824-1881

Food and Health
od: Lydia E. Pinkham Medicine Company

A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish
od: Yates, Lucy H. (Lucy Helen)

Foods that will win the war and how to cook them (1918)
od: Goudiss, Alberta M. (Alberta Moorhouse), 1876-; Goudiss, C. Houston (Charles Houston), 1880-

Motivations Associated with Food Choices and Eating Practices
Izdano: (2021)

Faster Ways to Favorite Dishes With the New Minute Tapioca
od: Minute Tapioca Co

A Compilation of the Messages and Papers of the Presidents. Volume 4, part 3: James Knox Polk
od: Richardson, James D. (James Daniel), 1843-1914 [Editor]

Substitutes for Flesh Foods: Vegetarian Cook Book
od: Fulton, Edwin Giles, 1867-

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups
od: Gentile, Maria

Everyday Foods in War Time
od: Rose, Mary Swartz, 1874-1941

Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.
od: Various

Motherly talks with young housekeepers embracing eighty-seven brief articles on topics of home interest, and about five hundred choice receipts for cooking, etc.
od: Beecher, H. W., Mrs., 1813-1897

Good Things to Eat, as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
od: Estes, Rufus, 1857-

Left-over foods and how to use them
od: Hiller, Elizabeth O., 1856?-1941

No Animal Food; and Nutrition and Diet; with Vegetable Recipes
od: Wheldon, Rupert H.

Directions for Cooking by Troops, in Camp and Hospital Prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food."
od: Nightingale, Florence, 1820-1910

The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.
od: Filippini, Alexander

Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking
od: Shute & Merchant

Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food
od: Blot, Pierre, 1818-1874

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
od: Perkins, Evora Bucknum

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
od: Woman's Institute of Domestic Arts and Sciences

"I Prefer Eating Less Than Eating Healthy": Drivers of Food Choice in a Sample of Muslim Adolescents
od: Lucie Nield
Izdano: (2024)

Our Edible Toadstools and Mushrooms and How to Distinguish Them A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species
od: Gibson, W. Hamilton (William Hamilton), 1850-1896

Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
od: Accum, Friedrich Christian, 1769-1838

Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
od: Kellogg, E. E. (Ella Ervilla), 1853-1920

Reframing healthy food choices: a content analysis of Australian healthy eating blogs
od: Rebecca Mete, et al.
Izdano: (2019)

An audit of the dissemination strategies and plan included in international food-based dietary guidelines
od: Sze Lin Yoong, et al.
Izdano: (2023)

A Plain Cookery Book for the Working Classes
od: Francatelli, Charles Elmé, 1805-1876

Gender Difference in Food Choice and Eating Practice and Their Association with Health among Students of Kathmandu, Nepal
od: Maginsh Dahal, et al.
Izdano: (2022)

Understanding food choices and eating practices of Brazilian and Spanish athletes in aesthetics and weight class sports
od: Claudia Ridel Juzwiak
Izdano: (2021)

Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.
od: Macadam, Robert K.; McIlvaine, Charles, 1840-1909

Characterizing children's eating patterns: does the choice of eating occasion definition matter?
od: Rebecca M. Leech, et al.
Izdano: (2021)