cooking range
81Claudio Bellini — File:Bell008.JPG Claudio Bellini Claudio Bellini (born 1963) is an Italian born architect and designer based in Milan. His activities range from architecture and urban planning to product and furniture design for Italian and international… …
82Egg (food) — Chicken egg redirects here. For the causality dilemma, see Chicken or the egg. On the left a chicken egg, the egg most commonly e …
83Turkish cuisine — Variety of Turkish Dishes Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.[1] …
84Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …
85Food — For other uses, see Food (disambiguation). Part of a series on …
86china — /chuy neuh/, n. 1. a translucent ceramic material, biscuit fired at a high temperature, its glaze fired at a low temperature. 2. any porcelain ware. 3. plates, cups, saucers, etc., collectively. 4. figurines made of porcelain or ceramic material …
87China — /chuy neuh/, n. 1. People s Republic of, a country in E Asia. 1,221,591,778; 3,691,502 sq. mi. (9,560,990 sq. km). Cap.: Beijing. 2. Republic of. Also called Nationalist China. a republic consisting mainly of the island of Taiwan off the SE coast …
88Regional variations of barbecue — Barbecue has many regional variations, based on several factors: *the type of meat used *the sauce or other flavoring added to the meat *when the flavoring is added during preparation *the role that smoke plays in preparation *the equipment and… …
89India — /in dee euh/, n. 1. Hindi, Bharat. a republic in S Asia: a union comprising 25 states and 7 union territories; formerly a British colony; gained independence Aug. 15, 1947; became a republic within the Commonwealth of Nations Jan. 26, 1950.… …
90Kitchen utensil — An exhibit of a batterie de cuisine, from the beginning of the 20th century, at the Musée Cernuschi in Paris …
