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: | |
|---|---|
| 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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101 things i learned in culinary school
