The chef´s manual of Danish culinary artaf Ole Botorp
This is a revised version of the Danish Kokkebogen in English translation.The Chef´s Manual of Danish Culinary Art is an introduction to the basic methods of preparation and cooking, and includes a thorough description of raw materials - their quality, storage and preparation. Addressed to the English speaking student, The Chef´s Manual of Danish Culinary Art provides additional information on Danish specialities, thus offering insight into the culture of the Danish cuisine. The Chef´s Manual of Danish Culinary Art is an indispensable tool for the chef - and for the student - and not least a valuable companion to any English-speaking student who wants to learn the basic methods of Danish culinary art.
- Erhvervsskolernes Forlag
- 1. Januar 1900
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