• Cite/Export
  Cite/Export

  Copy a citation

  APA (6th ed.)

  

  Chicago (Author-Date, 15th ed.)

  

  Harvard (18th ed.)

  

  MLA (7th ed.)

  

  Turabian (6th ed.)

  

  Export a citation

  Export to RefWorks   Export to EndNote   Export to EasyBib   Cancel

  Note: Citations are based on reference standards. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.
• Print
• E-mail
  E-mail

  All fields are required.

  The E-mail Address(es) field is required. Please enter recipient e-mail address(es).

  The E-mail Address(es) you entered is(are) not in a valid format. Please re-enter recipient e-mail address(es).

  You may send this item to up to five recipients.

  Enter recipient e-mail address(es): Separate up to five addresses with commas (,)

  The name field is required. Please enter your name.

  Enter your name: The subject field is required. Please enter the subject. Subject:

  The E-mail message field is required. Please enter the message.

  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/65521634 Title: Happy in the kitchen Author: Michel Richard; Susie Heller; Peter Kaminsky Publisher: New York : Artisan, ©2006. ISBN/ISSN: 9781579652999 1579652999 OCLC:65521634

  
  

  The ReCaptcha terms you entered were incorrect. Please try to match the 2 words shown in the window, or try the audio version.

  Cancel
• Share
• Permalink
  Permalink

  Copy this URL to link to this page:

• Write a review
• Rate this item:
• • 1
  • 2
  • 3
  • 4
  • 5

More like this

Subjects

• Cooking.

User lists

Similar Items

Happy in the kitchen

Author:	Michel Richard; Susie Heller; Peter Kaminsky
Publisher:	New York : Artisan, ©2006.
Edition/Format:	Book : English
Summary:	Michel Richard (who calls himself Captain Crunch) is fun. In his manner, part Falstaff, part Friar Tuck. In this book, Richard explores every facet of flavour and texture in each recipe, giving you the tenderest pork tenderloin, the crunchiest, meatiest rib-eye crust using such tricks of his trade as adding Cocoa Puffs to a recipe.  Read more...
Rating:	(not yet rated) 0 with reviews - Be the first.