Walm is not a cookery term in the English language. Might you be trying to spell "warm"? In cooking, "to warm" means to heat gently until the food is warm to the taste.
The act of preparing something (as food) by the application of heat, as in this example, "people are needed who have experience in cookery"
cold blooded
a thick cream soup made from shellfish
the best thing to do is have a milo or coffe or just a walm drink
they huddle up together and theyare all ready walm
Paola Gavin has written: 'French vegetarian cookery' 'Italian vegetarian cooking' -- subject(s): Cookery, Italian, Italian Cookery, Vegetarian cookery 'French vegetarian cooking' -- subject(s): Cookery, French, French Cookery, Vegetarian cookery 'Italian Vegetarian Cookery' -- subject(s): Italian Cookery, Vegetarian cookery
meat cookery is a meat from a cooker
Ruth Kanin has written: 'Eat! Eat!' -- subject(s): Cookery, Jewish, Cookery, Lithuanian, Cookery, Russian, Jewish Cookery, Lithuanian Cookery, Russian Cookery
Susan Parkinson has written: 'A taste of the tropics' -- subject(s): Cookery, Tropical, Tropical Cookery 'Taste of the Pacific' -- subject(s): Cookery, International, Cookery, Pacific Island, Cookery, Tropical, International Cookery, Pacific Island Cookery, Tropical Cookery
Jay Solomon has written: 'Vegetarian rice cuisine' -- subject(s): Vegetarian cookery, Cookery (Rice) 'Global grilling' -- subject(s): Barbecue cookery, Cookery, International, International Cookery 'Lean bean cuisine' -- subject(s): Vegetarian cookery, Cookery (Beans) 'The global vegetarian' -- subject(s): Cookery, International, International Cookery, Vegetarian cookery 'Taste of the Tropics' -- subject(s): Caribbean Cookery, Cookery, Caribbean, Cookery, Tropical, Social life and customs, Tropical Cookery 'Vegetarian times vegetarian entertaining' -- subject(s): Vegetarian cookery, Menus, Entertaining
Rafi Fernandez has written: 'Malaysian cookery' -- subject- s -: Cookery, Malayan, Cookery, Malaysian, Malayan Cookery, Malaysian Cookery
The term refers to the salads that are collected in Escofffiers' "The Complete Guide to the art oF Modern Cookery".