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Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu

Author: Cordon bleu (School : Paris, France)
Publisher: New York : John Wiley and Sons, ©2001.
Edition/Format:   Print book : English
Database:WorldCat
Summary:
Provides technical explanations on the use of equipment, terms, and techniques, and chapters on fish, meat, poultry, dairy products, beans and grains, vegetables, fruits and nuts, and flavorings.
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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Document Type: Book
All Authors / Contributors: Cordon bleu (School : Paris, France)
ISBN: 0471393487 9780471393481
OCLC Number: 45470259
Notes: Includes index.
Description: 256 pages : color illustrations ; 27 cm
Contents: ESSENTIAL KNOW--HOW. Batterie De Cuisine. Cooking Terms and Techniques. INGREDIENTS. Fish and Shellfish. Meat. Poultry and Game. Dairy Products. Beans and Grains. Vegetables. Fruits and Nuts. Flavorings. Index. Acknowledgments.
Other Titles: Kitchen essentials
Responsibility: Le Cordon Bleu.

Abstract:

Providing an overview of cooking terms and techniques, equipment and ingredients, this book is a useful tool for students and home cooks. It offers guidance on everything from choosing pots and pans  Read more...

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