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Chef school : step-by-step techniques for culinary expertise / Joanna Farrow

By: Material type: TextTextPublication details: London, United Kingdom : Hamlyn Publishing Group Limited, c2009Description: 255 pages : illustrations ; 28 cmISBN:
  • 9780600618188
Subject(s): LOC classification:
  • TX 714 .F37 2009
Contents:
Equipment -- Stocks and sauces -- Meat and poultry -- Fish and shellfish -- Vegetables and fruit -- Eggs -- Pasta -- Pastry -- Bread -- Cakes, cookies, and desserts.
Summary: "Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you ll soon find preparing lobster as easy as skinning a tomato."
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 General Circulation Hospitality Management GC TX 714 .F37 2009 (Browse shelf(Opens below)) c.1 Available NULIB000000543

Includes index.

Equipment -- Stocks and sauces -- Meat and poultry -- Fish and shellfish -- Vegetables and fruit -- Eggs -- Pasta -- Pastry -- Bread -- Cakes, cookies, and desserts.

"Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you ll soon find preparing lobster as easy as skinning a tomato."

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