TY  - BOOK
AU  - Caridad, Nathalie
TI  - Classical French cuisine
SN  - 978-621-487-061-7
AV  - FIL TX 719 .C37 2024 c.1 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
KW  - COOKING, FRENCH
N1  - 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
ER  -