Quantity cookery

Ebook "French country cooking" was written and published at a time when food rationing was still in full force, and of necessity contained suggestions as to what ingredients might be substituted for quantities of bacon, cream, eggs, meat stock and so on. A list of stores to keep handy and where to buy them was also included, and a few recipes for dealing with tinned foods. Please refer to part 1 of the ebook for details!

88p lytamnguyet 04-08-2023 12 5   Download

Ebook "Techniques of healthy cooking (Second edition)" is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes. Please refer to part 1 of the ebook for details!

326p lytamnguyet 04-08-2023 7 5   Download

Ebook "Techniques of healthy cooking (Second edition)" collection of recipes reflects this new set of principles, using more whole ingredients, sustainable foods, and substitution options to keep menus tied closely to the seasons. And 483 recipes (109 recipes are all-new to this edition) reflect the revised set of principles for healthy cooking from The Culinary Institute of America, with 157 four-color photographs displaying ingredients, techniques, and finished dishes. Please refer to part 2 of the ebook for details!

329p lytamnguyet 04-08-2023 8 5   Download

Continued part 1, part 2 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 5 - Savory pastries; Chapter 6 - Salads and vegetables; Chapter 7 - Aspic, chaud-froid, and timbales; Chapter 8 - Cheese and eggs; Chapter 9 - Charcuterie, curing, and smoking; Chapter 10 - Farces; Chapter 11 - Sculptured centerpieces;...

228p lytamnguyet 04-08-2023 9 5   Download

The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. Part 1 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 1 - Introduction; Chapter 2 - Cold sauces and marinades; Chapter 3 - Cold soups; Chapter 4 - Canapés;...

235p lytamnguyet 04-08-2023 9 4   Download

Part 1 of ebook "Food preparation for the professional" provide readers with content about: the kitchen; characteristic features of foodservice kitchens; sanitation and safety; preparation; cooking, equipment, and measurement; menus, nutrition, and recipes; building flavor, body, and texture; soups; sauces;...

260p damtuyetha 16-02-2023 7 4   Download

Continued part 1, part 2 of ebook "Food preparation for the professional" provide readers with content about: vegetables, grains, and pasta; meat cookery; poultry cookery; fish and shellfish cookery; beakfast, beverages, and dairy products; pantry production; hors d'oeuvres and food presentation; the bakeshop; desserts;...

303p damtuyetha 16-02-2023 6 3   Download

Part 2 of ebook "Practical cookery" with purpose is to understand the methods of cooking and be able to produce a variety of dishes for various types of establishment; to understand recipe balance and be able to produce dishes of the required quality, colour consistency, seasoning, flavour, temperature, quantity and presentation; with experience, to develop recipes using original ideas;... Please refer to part 2 of the ebook for details!

326p lacvuchi 09-09-2022 40 5   Download

Onion is very important in cookery; hence it is called the “Queen of kitchen. The onions are regarded as a highly export oriented crop and earn valuable foreign exchange for the country. The study had made an attempt to study the export trend and domestic behavior. The study has been undertaken ontime series data framework using secondary data to find the direction of weekly prices. It can be inferred that the export quantity increased from 4.17 % in period 1987- 1999to 6.90% during period 2000-2019. The export value also depicts a rise from 13.25% during period 1987-1999 to 14.

7p trinhthamhodang1215 23-09-2020 12 2   Download