Fish and shellfish for cold service

Part 1 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: culinary basics, stocks, and sauces; cold preparations; soups; eggs, pastas and rice; macaroni, noodles and spaghetti; fish, fish and shellfish for cold service;... Please refer to the ebook for details!

183p duonghanthienbang 05-10-2022 10 3   Download