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AdvancedProfessionalCooking,CollegeEdition

AdvancedProfessionalCooking,CollegeEdition

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作者: Wayne Gisslen 著

出版社: Wiley

出版时间: 1992-07

ISBN: 9780471836834

定价: 1098.10

装帧: 精装

页数: 672页

正文语种: 英语

分类: 外文古旧书>英文书>文学

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, "mise en place," finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
内容简介:
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, "mise en place," finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

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