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Descripción de editorial

Written by a culinary school student, these are the fast and easy tips used, not only to survive the frantic, pressure cooker environment that is culinary school, but also to become a better, faster, more confident cook at home.


Written in a short and simple style, you'll learn everything from how to have an enviable flipping technique to the most critical utensil no professional chef would ever cook without to how to use salt and lemons to how to cook with wine, and much, much more.


Written in fast, easy, clear, and practical bullets, you'll get right to the key information you need to be a better cook in any kitchen, professional or home. Cooking tips and techniques that will help you to be a happier and better cook.

GÉNERO
Cocina, gastronomía y vinos
PUBLICADO
2012
diciembre 4
LENGUAJE
EN
Inglés
EXTENSIÓN
142
Páginas
EDITORIAL
Sebellin-Ross
VENDEDOR
S.J. Sebellin-Ross
TAMAÑO
6.6
MB

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