Western Cuisine Skills. 6. Poultry and Eggs: Poultry and Eggs

Author: Jenny Wright
Publisher:
Publish Date: 2001-01-01
Features: This book is part of the "Western Cuisine Techniques" series and is a recipe book about poultry and eggs from Western countries. The entire book introduces measurement conversion tables, selecting poultry, making meat broths, choosing and using eggs, making omelets, preparing custards and cheese, the use of herbs and spices, and making Eastern-style roast duck, among other cooking steps, materials, and methods related to Western poultry and eggs. Any knowledge required to be learned in the famous French culinary schools can be obtained from this book. The book is accompanied by exquisite color illustrations. It is rich in content, well-illustrated, easy to understand, and serves as a reference material for self-study and entry-level learning for.