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Le Cordon Blue Cuisine Foundation Classic Recipes
The book coverage the history of French cuisine that best exemplify the application of these techniques. This book focus on technique so to demonstrate those techniques, provide step by step photographs. The recipes have classification such as soups, cold appetizers, hot appetizers, eggs, poultry, fish and shellfish, meat, offal and game, and pastry.
The Chefs of Le Cordon Blue - Organizational Body
641.7 Cui
9781111306878
641.7
Text
English
Delmar Cengage Learning
2011
USA
394p.
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