Classical French cuisine / Nathalie A. Caridad. --
Material type:
TextPublication details: Manila : Edric Publishing House, c2024Description: 84 pages : illustrations ; 21 cmISBN: 978-621-478-061-7DDC classification: FIL 641.594 C277 2024
Contents:
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.
| Item type | Current library | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
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Senior HS LRC Filipiniana | NU NAZARETH SCHOOL LRC | FIL 641.594 C277 2024 (Browse shelf (Opens below)) | Available | SHSLRC000041 |
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.
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