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Beschreibung
In this book the subject of cooking has been main topic.First products of animal origin has been investigated, than grain and grain products.Cold appetizers have been subject of investigation in the fifth chapter,followed by the chapter six in which soups and potages have been introduced.In chapter seven and eight sauces and fish dishes were described.Afterwards beef dishes and national dishes had been outlined,also vegetarian diet had been subject of investigation in the last two parts of the book.
Cooking practice
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 13. November 2014 |
| Maße | 22 cm x 15 cm x 0.9 cm |
| Gewicht | 227 Gramm |
| Format | Softcover |
| ISBN-13 | 9783659635144 |
| Seiten | 140 |
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