説明
Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
本の詳細
形式
ペーパーバック
ページ数
928ページ
言語
英語
公開されました
8月 9, 1999
出版社
Delmar Pub
ISBN-10
0333778901
ISBN-13
9780333778906