Ebook The chef's compendium of professional recipes (Third edition): Part 2

Continued part 1, part 2 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: meat, poultry and game; preparation of chicken for sauté; vegetables, boiling green vegetables, cooking quick frozen vegetables; pastry and sweets; savouries and supplementary breakfast dishes;... Please refer to the ebook for details!