Culinary Arts 2
The book is a continuation of the Culinary Arts 1. It is presented in usable from of principle of Westren culinary raging from the preparation of basic appetizers, soups, fish to chicken, beef and lamb. All the theories, recipes, glossaries of cooking and other vital information are contained in thi...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Shah Alam
PENERBIT UiTM PRESS
2010
©2008 |
| Edition: | THIRD EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The book is a continuation of the Culinary Arts 1. It is presented in usable from of principle of Westren culinary raging from the preparation of basic appetizers, soups, fish to chicken, beef and lamb. All the theories, recipes, glossaries of cooking and other vital information are contained in this book, hence it is an important source of reference especially for future culinary artists. |
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| Item Description: | Includes index Previous edition 2008 |
| Physical Description: | xiii, 131 pages some colour illustrations 23 cm |
| Bibliography: | includes bibliographical references (page 123-124) and indexes |
| ISBN: | 9673631034 9789673631032 |
101 things i learned in culinary school