Culinary Arts 1

Culinary Arts 1

Show other versions (3)

This book is designed for beginners or students who have little or no formal experience in Western culinary preparation. It presents the principles of Western culinary starting from the introduction to vegetables and fruits, herbs, spices, equipments to basic preparation of breakfast cookery, potato...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohd Salehuddin Mohd Zahari (Author), Mohd Shazali Md Sharif (Author), Mohd Zain Kutut (Author), Syuhirdy Mat Noor (Author), Hamizad Abd Hadi (Author), Samsul Bahri Usman (Author), Zulhan Othman (Author)
Format: Manuscript Book
Language:English
Published: Shah Alam, Selangor PENERBIT UiTM PRESS. UNIVERSITI TEKNOLOGI MARA 2010
Edition:THIRD EDITION
Subjects:
Cookery > Western Styl
Cookery > Handbooks, Manuals, Et
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This book is designed for beginners or students who have little or no formal experience in Western culinary preparation. It presents the principles of Western culinary starting from the introduction to vegetables and fruits, herbs, spices, equipments to basic preparation of breakfast cookery, potatoes, farinaceous, stock and sauce. 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.
Physical Description:x, 129 pages color illustrations 23 cm
Bibliography:Includes bibliographic references (page 121) and indexes
ISBN:9789673631025

Similar Items