Religion and globalization [electronic resource] / Peter Beyer.
By: Contributor(s): Material type: TextSeries: Theory, culture & society (Unnumbered)Publication details: London, U.K. ; Thousand Oaks, Calif. : Sage, 2000, c1994.Description: 250 pSubject(s): Genre/Form: DDC classification:- 306.6 20
- BL60 .B425 2000
Item type | Current library | Call number | Status | Date due | Barcode | |
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Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
Includes bibliographical references (p.[228]-245) and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Professional restaurant service /
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2
The Sunday Times cookbook /
by Lawrence, Sue, -
3
Good housekeeping cookery club. Vegetarian.
by Yewdall, Linda. -
4
The River Cafe /
by Gray, Rose, -
5
Canteen cuisine :
by White, Marco Pierre. -
6
Madhur Jaffrey's world vegetarian :
by Jaffrey, Madhur, -
7
Food & drink in Britain :
by Wilson, C. Anne -
8
Manual of nutrition /
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9
Manual of nutrition /
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10
A new book of Middle Eastern food /
by Roden, Claudia. -
11
The modern cook's handbook :
by Brown, Lynda. -
12
Exotic fruits & vegetables /
by Grigson, Jane. -
13
An invitation to Indian cooking /
by Jaffrey, Madhur, -
14
Something in the cellar- :
by Searle, Ronald, -
15
In an Irish country kitchen /
by Connery, Clare. -
16
A taste of Ireland :
by Fitzgibbon, Theodora, -
17
The Frenchwoman's kitchen.
by Tilleray, Brigitte. -
18
Le Cordon Bleu dessert techniques /
by Duchene, Laurent. -
19
Linda McCartney on tour :
by McCartney, Linda. -
20
Clarke & Spurrier's fine wine guide :
by Clarke, Oz. -
21
Oz Clarke's encyclopedia of wine :
by Clarke, Oz. -
22
Desserts to die for /
by Desaulniers, Marcel. -
23
The adventurous fish cook /
by Lassalle, George. -
24
Anton Mosimann's fish cuisine.
by Mosimann, Anton. -
25
Healthy eating :
by Silverstone, Rob. -
26
The essentials of classic Italian cooking /
by Hazan, Marcella. -
27
Bistrot Bruno :
by Loubet, Bruno, -
28
European gastronomy :
by Bode, W. K. H. -
29
Advanced practical cookery /
by Ceserani, Victor. -
30
Gary Rhodes' sweet dreams.
by Rhodes, Gary. -
31
The Richard Corrigan cookbook /
by Corrigan, Richard. -
32
The Belgian cookbook /
by Gordon, Enid. -
33
Recipes from Le manoir aux quat' saisons /
by Blanc, Raymond, -
34
Demiveg :
by Cawley, Richard, -
35
The book of great hors d'oeuvre.
by Janericco, Terence. -
36
The professional pastry chef /
by Friberg, Bo, -
37
Exploring wine :
by Kolpan, Steven. -
38
The book of hors d'oeuvres and canapes /
by Schmidt, Arno, -
39
Sauces.
by Peterson, James. -
40
Sauces :
by Peterson, James. -
41
Asian cooking /
by Gelber, Irwin, -
42
Menu design :
by Seaberg, Albin G. -
43
Quality foodservice guaranteed :
by Scanlon, Nancy Loman. -
44
How to open and run a successful restaurant /
by Egerton-Thomas, Christopher. -
45
Foodservice cost control using Lotus 1-2-3 /
by Sackler, Warren. -
46
Design and equipment for restaurants and foodservice :
by Katsigris, Costas. -
47
Cases in hospitality management :
by Hinkin, Timothy R. -
48
The taste of wine :
by Peynaud, Emile. -
49
Foodservice cost control using Microsoft Excel for Windows /
by Sackler, Warren. -
50
Themes, dreams and schemes :
by Wigger, G. Eugene.