Advanced professional cooking (图书, 1992) [WorldCat.org]
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Advanced professional cooking

著者: Wayne Gisslen
出版商: New York : Wiley, ©1992.
版本/格式:   打印图书 : 英语查看所有的版本和格式
提要:
A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more.
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详细书目

类型/形式: cookbooks
Cookbooks
Livres de cuisine
材料类型: 互联网资源
文档类型 图书, 互联网资源
所有的著者/提供者: Wayne Gisslen
ISBN: 0471836834 9780471836834
OCLC号码: 24698361
描述: xxi, 645 pages : illustrations (some color) ; 26 cm
内容: The Modern Kitchen --
Introduction to Advanced Cooking --
Sauces --
Soups --
Salads, Pastas, and Other First Courses --
Fish and Other Seafood --
Poultry and Feathered Game --
Beef, Lamb, Pork, and Veal --
Miscellaneous Meats --
Vegetables --
Cold Foods --
Appendices.
责任: Wayne Gisslen.
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摘要:

A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more.

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