French meat processing expert

Author: Osaka Culinary School Press
Publisher:
Publish Date: 2004-01-01
Features: This book is aimed at young students preparing to become professional chefs or professional chefs with 1-2 years of practical experience. The content focuses on basic dishes, including specific examples of multi-new dishes and the application of new materials. It is hoped that through this book, readers can master the basic techniques and applications of meat dish making. Currently, most newly published recipes adopt a color illustration format to display key operations during the preparation process. This book, however, has made many new breakthroughs in showcasing the preparation process.