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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.

By: Contributor(s): Publisher: Mandaluyong City : BooksAtbp. Publishing Corporation, [2014]Copyright date: copyright 2014Description: xviii, 178 pages : color illustrations ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9710412631
Subject(s): DDC classification:
  • 641.595  .H641
Summary: "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]
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Holdings
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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