Classical French cuisine / Nathalie A. Caridad
Material type:
TextPublication details: Manila : Edric Publishing House, c2024Description: 92 pages : 28cmISBN: - 978-621-487-061-7
- FIL TX 719 .C37 2024 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Hospitality Management | Filipiniana | FIL TX 719 .C37 2024 c.1 (Browse shelf(Opens below)) | Available | NUBUL000005048 | |||
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Filipiniana
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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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| FIL TX 951 .B35 2019 c.1 Bar and beverage management | FIL TX 951 .C78 2022 Bar and beverage management | FIL TX 951 .R65 2022 c.1 Bar and beverage service : TESDA bartending NC II core competencies and elective competencies based edition / | FIL TX 719 .C37 2024 c.2 Classical French cuisine / | FIL TX 724.5 .R33 2024 c.2 Specialty cuisine / |
Include bibliography
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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