Steaming and submersion cooking

Continued part 1, part 2 of ebook "The professional chef: The culinary institute of America" provide readers with content about: soups; mise en place for meats, poultry, and fish; fabricating meats, poultry, and fish; grilling and broiling, roasting and baking; steaming and submersion cooking; braising and stewing; mise en place for vegetables and fresh herbs; cooking vegetables; cooking potatoes; cooking grains and legumes; cooking pasta and dumplings;...

121p duonghanthienbang 05-10-2022 9 5   Download