An edition of Modern batch cookery
(2011)
Modern batch cookery
by Victor Gielisse
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Book Details
Table of Contents
The culinary professional
Menus and recipes
The importance of flavor
Cooking techniques
Stocks, soups, and sauces for the modern batch kitchen
Recipes for stocks, sauces and soups
Recipes for breakfast and brunch
Recipes for salad dressings, salads, sandwiches, and appetizers
Recipes for entrees
Recipes for side dishes
Recipes for baked goods and desserts
Recipes for reception foods.
Edition Notes
Includes index.
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