Le Repertoire de la Cuisine

Auteurs

• Jean B. Saulnier

Paramètres

• 240 pages
• 9 heures de lecture

• Arts culinaires & Gastronomie
• Livres de cuisine
• Manuels et guides
• Nonfiction
• Nourriture

En savoir plus sur le livre

This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.

Achat du livre

• Année de publication: 1960
• Reliure: (rigide)