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BOOKS > The Making of a Cook

The Making of a Cook
Cooking Library > Award Collection > Techniques
The Making of a Cook
저자/역자Madeleine Kamman
언어영어
출판사Atheneum
연도1978
#지역별_북아메리카 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. TOOLS OF THE TRADE (kitchen equipment and how to use it)

Chapter 2. GOOD INGREDIENTS FOR GOOD DISHES (butter, cream, seasoning, wine)

Chapter 3. MIRACLES IN A SHELL (egg cookery)

Chapter 4. HAPPY MARRIAGES (stocks and soups)

Chapter 5. A MATRIARCHAL SOCIETY (sauces)

Chapter 6. THE TRUE WAY TO THAT MANS HEART (meat cookery)

Chapter 7. MARINE TREASURES (fish cookery)

Chapter 8. FRENCH ELEGANCE (quenelles, aspic and chaud-froid, pâtés and terrines)

Chapter 9. COLORS ON YOUR PLATE (vegetable cookery)

Chapter 10. JEWELS ON YOUR PLATE (poaching fruits, s.gar cookery, fruit sauces)

Chapter 11. WRAPPED IN DOUGH (pastry doughs, pies, tarts, and turnovers)

Chapter 12. STAPLE OF LIFE (yeast bakery)

Chapter 13. LIGHT AND AIRY RELATIVES (cakes)

Chapter 14. SETS OF TWINS (baked souffés; mousses and frozen souffés; baked cus-tards, Bavarian cream, loaves and timbales; pancakes and crépes; cream-puff paste)

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