Lecture Professional cooking (6/e) - Chapter 19: Legumes, grains, pasta, and other starches
17
lượt xem 4
download
lượt xem 4
download
Download
Vui lòng tải xuống để xem tài liệu đầy đủ
Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.
Chủ đề:
Bình luận(0) Đăng nhập để gửi bình luận!
CÓ THỂ BẠN MUỐN DOWNLOAD
ERROR:connection to 10.20.1.98:9315 failed (errno=111, msg=Connection refused)
ERROR:connection to 10.20.1.98:9315 failed (errno=111, msg=Connection refused)