Chef school : step-by-step techniques for culinary expertise / Joanna Farrow
Material type:
TextPublication details: London, United Kingdom : Hamlyn Publishing Group Limited, c2009Description: 255 pages : illustrations ; 28 cmISBN: - 9780600618188
- TX 714 .F37 2009
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 714 .F37 2009 (Browse shelf(Opens below)) | c.1 | Available | NULIB000000543 |
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| GC TX 713 .M67 2012 Swedish food & cooking : traditions, ingredients, taste, techniques: over 60 classic recipes / | GC TX 714 .A76 2013 Pairing with the masters : a definitive guide to food and wine / | GC TX 714 .C66 2010 Cook's bible : the definitive cook's guide. | GC TX 714 .F37 2009 Chef school : step-by-step techniques for culinary expertise / | GC TX 714 .G37 2007 Neiman Marcus taste : timeless American recipes / | GC TX 714 .G67 2007 Gordon Ramsay : three-star chef. | GC TX 714 .L49 2008 200 make ahead dishes / |
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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