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Cookery / Billy Festijo, Leoncio Barlan Jr. and Richard Etrata

By: Contributor(s): Material type: TextTextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2022Description: 92 pages : illustrations ; 25 cmISBN:
  • 9786214780013
Subject(s): LOC classification:
  • TX 820 .F47 2022
Contents:
Chapter 1. Introduction to cookery -- Chapter 2. Cooking Methods -- Chapter 3. Stocks, soups and sauces -- Chapter 4. Salad and dressing -- Chapter 5. Appetizers and sandwiches -- Chapter 6. Poultry Fabrication and preparation -- Chapter 7. Fish and shellfish cookery -- Chapter 8. Meat Cookery -- Chapter 9. Egg, Vegetables and Farinaceous dishes -- Chapter 10. Desserts.
Summary: Cooking is the process of preparing food for consumption by exposing it to heat.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 820 .F47 2022 (Browse shelf(Opens below)) c.1 Available NULIB000019186
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 769 .O86 2019 Bread and pastry / FIL TX 771 .C35 1997 The maya kitchen : cakes and pastries. FIL TX 820 .D56 2021 Kitchen essentials and basic food preparation / FIL TX 820 .F47 2022 Cookery / FIL TX 901 .S26 2010 c.1 Introduction to hotel and resort management / FIL TX 901 .S26 2010 c.2 Introduction to hotel and resort management / FIL TX 911 .M43 2016 Hotel and resort front office management /

Includes bibliographical references.

Chapter 1. Introduction to cookery -- Chapter 2. Cooking Methods -- Chapter 3. Stocks, soups and sauces -- Chapter 4. Salad and dressing -- Chapter 5. Appetizers and sandwiches -- Chapter 6. Poultry Fabrication and preparation -- Chapter 7. Fish and shellfish cookery -- Chapter 8. Meat Cookery -- Chapter 9. Egg, Vegetables and Farinaceous dishes -- Chapter 10. Desserts.

Cooking is the process of preparing food for consumption by exposing it to heat.

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