On cooking : a textbook of culinary fundamentals /
Professionalism. Food safety and sanitation. Nutrition. Recipes and menus. Tools and equipment. Knife skills. Kitchen staples. Dairy products. Principles of cooking. Stocks and sauces...
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| Format: | Livre |
| Langue: | English |
| Publié: |
Upper Saddle River, N.J. :
Prentice Hall,
1999.
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| Édition: | 2nd ed. |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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