Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
Chapter 23 - Hors d’oeuvres. This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties. |