Food preparation and cookery : an international approach. /
This book presents approachs for food preparation and cookery as: Appetisers; Soups; Egg and Cheese Dished; Farinaceous Dishes and Dumplings; Pizzas, Rice and Grain; Fish; Meats; Poultry; Game; Vegetable and Potato Dishes; Sweets and Bakery Items; and Stocks and Sauces...
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| 1. autor: | |
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| Format: | Książka |
| Język: | English |
| Wydane: |
Harlow :
Longman,
1998.
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| Hasła przedmiotowe: | |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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