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On Cooking : A Textbook of Culinary Fundamentals
Bibliografi
Author:
Labensky, Sarah R.
;
Hause, Alan M.
;
Martel, Priscilla A.
Topik:
Culinary Profession
;
Menus
;
Recipes
;
Art of Using Knives
;
Mise en Place
;
Veal
;
Sauces
;
Lamb
;
Pork
;
Poultry
;
Potatoes
;
Grains
;
Pasta
;
Fish and Shellfish
Bahasa:
(EN )
Edisi:
5th
Penerbit:
Pearson Education Limited
Tempat Terbit:
England
Tahun Terbit:
2015
Jenis:
Books - E-Book
Fulltext:
Cover On Cooking a text book of culinary fundamental.pdf
(1.32MB;
11 download
)
Chapter 1 The Culinary Profession.pdf
(454.74KB;
25 download
)
Chapter 2 Cleanliness and Food Safety.pdf
(3.2MB;
15 download
)
Chapter 3 Writing Menus and Recipes.pdf
(518.25KB;
23 download
)
Chapter 4 Tools and Equipment.pdf
(4.62MB;
15 download
)
Chapter 5 The Art of Using Knives.pdf
(882.22KB;
18 download
)
Chapter 6 Flavors and Flavorings.pdf
(11.47MB;
11 download
)
Chapter 7 Dairy Products.pdf
(703.22KB;
11 download
)
Chapter 8 Mise en Place.pdf
(5.48MB;
8 download
)
Chapter 9 Principles and Techniques.pdf
(1.9MB;
12 download
)
Chapter 10 Stocks and Sauces.pdf
(2.14MB;
34 download
)
Chapter 11 Soups.pdf
(1.39MB;
31 download
)
Chapter 12 Principles of Meat Cookery.pdf
(1.7MB;
9 download
)
Chapter 13 Beef.pdf
(3.97MB;
6 download
)
Chapter 14 Veal.pdf
(2.81MB;
6 download
)
Chapter 15 Lamb.pdf
(2.02MB;
6 download
)
Chapter 16 Pork.pdf
(2.51MB;
7 download
)
Chapter 17 Poultry.pdf
(2.93MB;
5 download
)
Chapter 18 Game.pdf
(639.45KB;
9 download
)
Chapter 19 Fish and Shellfish.pdf
(8.92MB;
8 download
)
Chapter 20 Eggs and Breakfast.pdf
(4.61MB;
11 download
)
Chapter 21 Variety With Vagetables.pdf
(3.34MB;
5 download
)
Chapter 22 Potatoes, Grains and Pasta.pdf
(2.96MB;
6 download
)
Chapter 23 Healthy Cooking.pdf
(901.67KB;
9 download
)
Chapter 24 Salads and Salad Dressing.pdf
(1.84MB;
13 download
)
Chapter 25 Fruits.pdf
(1.85MB;
6 download
)
Chapter 26 Sandwiches.pdf
(3.15MB;
6 download
)
Chapter 27 Charcuterie.pdf
(2.31MB;
6 download
)
Chapter 28 Hors D' Oeuvre and Canapes.pdf
(3.3MB;
7 download
)
Chapter 29 The Art and Science of Baking.pdf
(1.04MB;
11 download
)
Chapter 30 Quick Breads.pdf
(939.21KB;
20 download
)
Chapter 31 Yeast Breads.pdf
(1.53MB;
20 download
)
Chapter 32 Pies, Pastries and Cookies.pdf
(1.74MB;
20 download
)
Chapter 33 Cakes and Frostings.pdf
(1.53MB;
20 download
)
Chapter 34 Custard, Creams, Frozen Desserts and Dessert Sauces.pdf
(1.1MB;
15 download
)
Chapter 35 Beauty on the Plate.pdf
(873.26KB;
5 download
)
Chapter 36 Buffet Presentation.pdf
(2.84MB;
4 download
)
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