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Farrow, Joanna. 4 0

Chef school : step-by-step techniques for culinary expertise. 6 6 Joanna Farrow. - - - 256 pages : color illustrations 28 cm. - - - - - . - . - 0 . - . - 0 .

Includes index.





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Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts.

Adult;Adult Follett Library Resources











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ISBN: 978-0-600-61818-8 (hardcover)

ISSN: 2 = =

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Nat. Bib. No.: 2

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LC Class. No.: / 2

Dewey Class. No.: R 641.5 / F249c 20092

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