설명
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.
책 세부 정보
형식
페이퍼백
페이지
928 페이지
언어
영어
출판됨
8월 9, 1999
출판사
Delmar Pub
ISBN-10
0333778901
ISBN-13
9780333778906