Cooking (Corn) / https://id.loc.gov/authorities/subjects/sh85031986 : Doolin, Kaleta,
2011
1
Cooking (Corn) -- Romania -- History. / https://id.loc.gov/authorities/subjects/sh85031986 https://id.loc.gov/authorities/names/n79049551-781 https://id.loc.gov/authorities/subjects/sh99005024 : Drace-Francis, Alex,
2022
1
Cooking, Creole. / https://id.loc.gov/authorities/subjects/sh85031808 : Nystrom, Justin A.,
2018
1
1
Cooking, Cuban. / https://id.loc.gov/authorities/subjects/sh85031810 : Von Bremzen, Anya,
2017
1
1
Cooking, Czech. / https://id.loc.gov/authorities/subjects/sh85031811 : Wechsberg, Joseph,
1968
1
Cooking (Dairy products) -- See Also the narrower term Cooking (Milk)
1
Cooking (Dairy products) -- History -- To 1500.
2
Cooking, Danish -- History. / https://id.loc.gov/authorities/subjects/sh85031812 https://id.loc.gov/authorities/subjects/sh99005024 : Wistoft, Karen,
2019
1
Cooking -- Delaware Bay Region (Del. and N.J.) / https://id.loc.gov/authorities/subjects/sh2010008400 : Colanero, Joe.
2004
1
Cooking -- Dictionaries.
2
Cooking -- Dictionaries -- French. / https://id.loc.gov/authorities/subjects/sh2009121797 : Dumas, Alexandre,
1958
1
Cooking -- Drama.
3
Cooking, Dutch. / https://id.loc.gov/authorities/subjects/sh85031813 : Rose, Peter G.,
2014
1
Cooking -- Early works to 1800. / https://id.loc.gov/authorities/subjects/sh2008101718 : Anderson, John L.
1962
1
1
Cooking, Egyptian -- Early works to 1800. / https://id.loc.gov/authorities/subjects/sh85031814 https://id.loc.gov/authorities/subjects/sh99001366
2018
1
Cooking -- Encyclopedias.
2
Cooking -- England -- History -- 16th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006122 : Bassnett, Madeline.
2022
1
Cooking -- England -- History -- 17th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006123 : Bassnett, Madeline.
2022
1
Cooking -- England -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006124 : Bassnett, Madeline.
2022
1
Cooking, English.
5
Cooking, English -- Early works to 1800.
4
Cooking, English -- History. / https://id.loc.gov/authorities/subjects/sh2009121800 : Mennell, Stephen.
1985
1
Cooking Equipment and supplies
--
2 Related Subjects
2
Cooking -- Equipment and supplies.
2
Cooking -- Europe -- History. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/subjects/sh85045631-781 https://id.loc.gov/authorities/subjects/sh99005024 : Notaker, Henry,
2017
1
Cooking, European.
2
Cooking, European -- 17th century. / https://id.loc.gov/authorities/subjects/sh85031817 https://id.loc.gov/authorities/subjects/sh2002012473 : Van Dyk, Garritt C.,
2022
1
Cooking -- Fiction. / https://id.loc.gov/authorities/subjects/sh2008100182 : Shecter, Ben.
1991
1
1
Cooking (Filo dough) -- See Also the narrower term Strudel
1
Cooking (Fish)
--
2 Related Subjects
2
Cooking (Fish) / https://id.loc.gov/authorities/subjects/sh85032009 : Priestland, Gerald.
1972
1
Cooking (Fish) -- Juvenile fiction. / https://id.loc.gov/authorities/subjects/sh85032009 https://id.loc.gov/authorities/subjects/sh99001687 : Cohen, Paula
2022
1
Cooking -- food and drink, etc. / https://id.loc.gov/authorities/subjects/sh2010008400 : Beckett, S. T.
2008-
1
Cooking for institutions -- See Food service Here are entered works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home. General works solely on the preparation of food in large quantities are entered under Quantity cooking. --subdivision Food service under types of institutions, organized activities, etc., for provisions for meals and food in those enterprises, e.g. Airlines--Food service; Hospitals--Food service
1
Cooking for large numbers -- See Quantity cooking Here are entered general works solely on the preparation of food in large quantities. Works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home are entered under Food service.
1
Cooking for the sick
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4 Related Subjects
4
Cooking -- France -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n79006404-781 https://id.loc.gov/authorities/subjects/sh2002006124 : Takats, Sean,
2011
1
Cooking (Frankfurters) -- Michigan -- Detroit. / https://id.loc.gov/authorities/subjects/sh85032011 https://id.loc.gov/authorities/names/n79045539-781 : Yung, Katherine.
2012
1
Cooking, French.
12
Cooking, French -- Drama. / https://id.loc.gov/authorities/subjects/sh85031818 https://id.loc.gov/authorities/subjects/sh99001612
2001
1
Cooking, French -- Early works to 1800.
2
Cooking, French -- History.
2
Cooking, French -- History -- 17th century. / https://id.loc.gov/authorities/subjects/sh2009121801 https://id.loc.gov/authorities/subjects/sh2002012473 : DeJean, Joan E.
2006
1
Cooking, French -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2009121801 https://id.loc.gov/authorities/subjects/sh2002012474 : Takats, Sean,
2011
1
Cooking (Fruit)
--
2 Related Subjects
2
Cooking (Fruit)
2
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