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BOOKS > Classic Cooking Techniques

Classic Cooking Techniques
Cooking Library > Award Collection > Techniques
Classic Cooking Techniques
저자/역자Faye Levy
언어영어
출판사Ortho Information Services
연도1986
#일반_역사_문화 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Keys to Successful Cooking

1. Step-by Step to Successful Cooking

2. Menu Planning

3. The Art of Seasoning

4. The Art of Presentation

5. Basic Techniques of Food Preparation

Chapter 2. Stocks & Soups

1. Soup Basics

2. Stocks

3. Simple Soup Garnishes

4. Clear Soups

5. Vegetable Purée Soups

6. Hearty Soups

Chapter 3. Sauces

1. The Principles of Sauce-Making

2. White Sauces

3. Brown Sauces

4. Tomato Sauces

5. Butter Sauces

6. Flourless Cream Sauces

7. Dressings

Chapter 4. Steaming, Poaching & Boiling

1. Cooking with Moist Heat

2. Steaming

3. Poaching

4. Boiling

Chapter 5. Sautéing & Deep-Frying

1. Preparing Foods for Frying and Sautéing

2. Sautéing

3. Deglazing Sauces

4. Deep-Frying

Chapter 6. Braising & Stewing

1. Slow Cooking Techniques

2. Braising

3. Stewing

4. How to Cut Up Chicken for Stews

Chapter 7. Roasting & Grilling

1. The Secrets of Roasting and Grilling

2. Roasting

3. Trussing Poultry

4. Carving

5. Grilling and Broiling

Chapter 8. Dessert Techniques

1. Simple Fruit Desserts

2. Using a Pastry Bag

3. Creamy Desserts

4. Tips on Working with Eggs

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