Classical French cuisine / Nathalie A. Caridad

By:

Caridad, Nathalie

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2024Description: 92 pages : 28cmISBN:

978-621-487-061-7

Subject(s):

COOKING, FRENCH

LOC classification:

FIL TX 719 .C37 2024 c.1

Contents:

Chapter 1. Introduction to classical french cuisine -- Chapter 2. French cooking techniques and princples -- Chapter 3. French mother sauces -- Chapter 4. Soups and starters -- Chapter 5. Meat and poultry dishes -- Chapter 6. Fish and shellfish dishes -- Chapter 7. Vegetables and side -- Chapter 8. Eggs and dairy dishes -- Chapter 9. Pastries and desserts -- Chapter 10. French breads -- Chapter 11. Regional french cuisine -- Chapter 12. Wine and beverage pairings

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Hospitality Management	Filipiniana	FIL TX 719 .C37 2024 c.1 (Browse shelf(Opens below))		Available		NUBUL000005048
Filipiniana	NU BALIWAG	NU BALIWAG	Hospitality Management	Filipiniana	FIL TX 719 .C37 2024 c.2 (Browse shelf(Opens below))	C.2	Available		NUBUL000005399

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