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BOOKS > The Fundamental Techniques of Classic Cuisine

The Fundamental Techniques of Classic Cuisine
Cooking Library > Award Collection > Techniques
The Fundamental Techniques of Classic Cuisine
저자/역자The French Culinary Institute with Judith Choate
언어영어
출판사Stewart, Tabori & Chang
연도2007
#일반_종합 #어워드_컬렉션_테크닉 #가이드북 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Basic Principles and Terms of the Professional French Kitchen

Chapter 2. Working with Vegetables

Chapter 3. Stocks

Chapter 4. Sauces

Chapter 5. Preserving Food

Chapter 6. Working with Eggs

Chapter 7. Working with Potatoes

Chapter 8. Working with Poultry

Chapter 9. Methods of Cooking Meat: Beef and Veal

Chapter 10. Methods of Cooking Meat: Mixte Cooking and Cooking Lamb

Chapter 11. Methods of Cooking Meat: Poêle, Breading and Sautéing, Cooking Pork

Chapter 12. Pot au Feu

Chapter 13. Soups

Chapter 14. Salads

Chapter 15. Working with Fish

Chapter 16. Working with Shellfish

Chapter 17. Braising and Marinades

Chapter 18. Basic Stuffings

Chapter 19. Organ Meats: Making Terrines, Ballottines, and Pâtés en Croûte

Chapter 20. Pastry Doughs

Chapter 21. Creams and Custards

Chapter 22. Crêpes, Frying Batter, and Brioche

Chapter 23. Génoise

Chapter 24. Frozen Desserts and Meringues

Chapter 25. Mousses, Soufflés, Bavarian Creams, and Charlottes

Chapter 26. Introduction to Kitchen Management

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