TY  - BOOK
AU  - Caridad, Nathalie A.
TI  - Classical French cuisine
SN  - 978-621-478-061-7
U1  - FIL 641.594 C277 2024 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
N1  - Chapter 1. Introduction to classical French cuisine -- Chapter 2. French cooking techniques and principles -- Chapter 3. French mother sauces -- Chapter 4. Soups and staters -- 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 -- Bibliography
ER  -