Title Details

A reference for those who want to become professional chefs, this handbook is also a guide for those who use the pans only for family and friends. Its contents, which are richly illustrated, explains how the culinary work environment is; how to clean and cut each type of food, and the step by step to cook them; how to prepare and use bases such as broths and sauces, and how to make different types of dough (for small savory snacks, breads, pies, deep-fried pastry envelopes, pastas, and others).