寄付 2024年9月15日 – 2024年10月1日募金について

The Professional Caterer Series. Individual Cold Dishes,...

Main
Cookbooks, Food & Wine - International
The Professional Caterer Series....

The Professional Caterer Series. Individual Cold Dishes, Pates, Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches

Denis Ruffel

5.0 / 4.0

この本はいかがでしたか？

ファイルの質はいかがですか？

質を評価するには、本をダウンロードしてください。

ダウンロードしたファイルの質はいかがでしたか？

This volume covers dishes that are of prime importance for catered events, and also used in restaurants, specialty food shops.

カテゴリー:

Cookbooks, Food & Wine - International

年:

1990

出版社:

John Wiley & Sons Inc

言語:

english

ファイル:

PDF, 41.30 MB

IPFS:

,

english, 1990

オンラインで読む

への変換進行中。

への変換が失敗しました。

こちらはいかがでしょうか？

Escoffier, A. (Auguste), 1846-1935 — A Guide to Modern Cookery

Time-Life Books — Fresh Ways with Terrines & Pates

Tacy, Layla — Set the Table: Dinner Ideas for 2 or 4 or 6!: Dinner Recipes for When You're Expecting Company

Jane Grigson — The Art of Charcuterie

A. Escoffier — A guide to modern cookery

Jane Grigson — The Art of Making Sausages, Pâtés, and Other Charcuterie

Stephane Nguyen — French Cooking Academy

Stephane Nguyen — French Cooking Academy

Stephane Nguyen, Kate Blenkiron — French Cooking Academy : 100 Essential Recipes for the Home Cook

Mary Berry — Mary Berry Cookery Course

Ken Albala — The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts

Joël Robuchon — Larousse Gastronomique — Meat, Poultry & Game

Brian Polcyn, Michael Ruhlman — Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Brian Polcyn — Pâté, Confit, Rillette

Dorothy Ivens — Pâtés & Other Marvelous Meat Loaves

Holly Bamunuge; Trevor Eeles — Proactive City & Guilds Professional Cookery — S⁄NVQ Level 2

Frede Sonnenschmidt — The Professional Chef's Art of Garde Manger 5

Tina G. Mueller — The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights

Wayne Gisslen — Study Guide to accompany Professional Garde Manger : A Comprehensive Guide to Cold Food Preparation

Georges Auguste Escoffier — Escoffier : Le Guide Culinaire

James Peterson — Glorious French Food: A Fresh Approach to the Classics

Wayne Gisslen — Advanced Professional Cooking

Prosper Montagné; edited by Charlotte Snyder Turgeon — The new Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Hamlyn Cookbooks — New Larousse Gastronomique

Julia Child — Cooking With Master Chefs

Time-Life Books — Fresh Ways with Terrines and Pates

Maggie Black — Meat Preserving at Home

M. J. Leto, Willi Bode — The larder chef : food preparation and presentation

Lesley Chamberlain — The Practical Encyclopedia of East European Cooking : The Definitive Collection of Traditional Recipes, from the Baltic to the Black Sea

Editors of Time-Life Books, Aldo Tutino — The Good Cook Techniques & Recipes Series – Snacks & Sandwiches

Editors of Time-Life Books, Richard Olney, Carol Cutler, Richard Sax, John Elliott — The Good Cook: Terrines, Pates & Galantines

Frederic H. Sonnenschmidt, Jean F. Nicolas — The professional chef's art of garde manger, 2nd edition

Carol Cutler — Pâté : The New Main Course for the 80’s

J. Van Doorn — Making Your Own Pate

Anne Willan — La Varenne Pratique: Part 2, Meat, Poultry & Fish

主要なフレーズ