Mastering the Art of French Cooking.
Type
Book
Authors
Category
Hotel and Restaurant Management
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Publication Year
2011
Publisher
Alfred A. Knoff, Inc., United States
Pages
xv, 684p.; 26cm.
Subject
Cooking, French.
Abstract
Kitchen Equipment
Definitions
Ingredients
Measures
Temperatures
Cutting: Chopping, Slicing, Dicing, and Mincing
Wines
Chapter 1: Soups
Chapter 2: Sauces
Chapter 3: Eggs
Chapter 4: Entrees and Luncheon Dishes
Chapter 5: Fish
Chapter 6: Poultry
Chapter 7: Meat
Chapter 8: Vegetables
Chapter 9: Cold Buffet
Chapter 10: Desserts and Cakes
Index
Definitions
Ingredients
Measures
Temperatures
Cutting: Chopping, Slicing, Dicing, and Mincing
Wines
Chapter 1: Soups
Chapter 2: Sauces
Chapter 3: Eggs
Chapter 4: Entrees and Luncheon Dishes
Chapter 5: Fish
Chapter 6: Poultry
Chapter 7: Meat
Chapter 8: Vegetables
Chapter 9: Cold Buffet
Chapter 10: Desserts and Cakes
Index
Description
xv, 684p.; illustration; 26cm.
Biblio Notes
Child, J., Bertholle, L., & Beck, S. (2011). Mastering the art of French cooking. N.Y.: Alfred A. Knoff, Inc.
Number of Copies
1
