200 skills every cook must have: the step-by-step methods that will turn a good cook into a great cook
Food and drink, Reference
Human-transcribed braille
Summary
Guide to terminology, equipment, and skills needed to excel at cooking. Topics covered include sauces, vegetables, fruit and nuts, meat, poultry, seafood, eggs, pastry and baking, broth, spice, and pasta, grain, legume, and bread skills. 2013
Title Details
ISBN
9781770852105
Publisher
Firefly Books
Copyright Date
2013
Book number
5640826
Braille details for CELA title
Volumes
6
Braille code
UEB
Braille producer
National Braille Press