Getting started in cooking international cuisines / by Dr. Jose S. Hilario, Chef Arnold C. Zaguirre, Prof. Richard D. Tabuena, Prof. Ulysses C. Catchillar ; coordinator: Prof. Gerry C. Catchillar.
Publisher: Mandaluyong City : BooksAtbp. Publishing Corporation, [2014]Copyright date: copyright 2014Description: xviii, 178 pages : color illustrations ; 22 cmContent type:- text
- unmediated
- volume
- 9710412631
- 641.595 .H641
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Reserved Books | Main Library Hotel Restaurant Management - Filipiniana | 641.595 .H641 2014 c.2 (Browse shelf(Opens below)) | Available | 0115597 | ||
Reserved Books | Main Library Hotel Restaurant Management - Filipiniana | 641.595 .H641 2014 (Browse shelf(Opens below)) | Available | 0113178 |
Includes bibliographical references (pages 177-178).
"This book has two goals: first,m is understanding the cooking theory and second, is performing, that is mastery of a set technical skills and ability to apply them to a wide range of cooking styles and products. In every cuisine presented in this book, a standard recipe is strictly followed and a recipe on one's own choice is performed. It is important that the recipe of one's choice should be authentic and truly represents the rich food culture of that cuisine. This book presents methods and recipes that are widely used and accepted. Many students will appreciate it because of its simplicity and its adaptability to any purpose. Most standardized recipes are made for five to seven (5-7) portions, good enough for a group."-- Provided [by the author]
Text in English
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