James Beard's Theory and Practice Of Good Cooking
James Beard, Julia Child, Barbara Kafka, Karl Stuecklen
Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, saut?ing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.
年:
1999
出版:
2nd
出版社:
Running Press
语言:
english
页:
443
ISBN 10:
0762406135
ISBN 13:
9780762406135
文件:
PDF, 4.08 MB
IPFS:
,
english, 1999