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COOKING AND 1001 RECIPES
H. Berberoglu
In this book all cooking principles, basic ingredients, cutting and cooking techniques are explained. Hundreds of recipes from all over the world make it complete and very useful for everyone interested in cooking . A must for every individual interested in food and management
Contents: Appliances, pots and pans, cooking utensils, knives, nutrition, meal planning, food yields, food purchasing, how heat affects food, measurements, herbs and spices, stocks, sauces, salad dressings, marinades, food presentation, matching food and wine, wine and cheese parties, how to use leftovers, hot appetizers (22), cold appetizers (37,) hot soups (22), cold soups (11), pizzas (8), pastas (37), sandwiches (10), fondue (4), omelettes (5), crepes (8), sauces (22), compound butters (11), fish (27), shellfish (23), chicken (21), duck (6), pork (29), lamb (19), veal (17), beef (35), specialties (6), vegetables (32), potatoes (21), rice (6), salads (6), vegetable stews and vegetable entrees (14), entree salads (29), desserts (15).
Softcover, Cerlox Bound, 265 Pages, ISBN 1-895861 16-0, Published 1993. ($35.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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