French Cuisine: Step-by-Step Guide to Appetizers and Soups

Author: Zeng Xiatai Zhao Yuqiu
Publisher:
Publish Date: 1999-01-01
Features: This book is one of the "Professional Cooking Series." Cooking is both an art and a science; it is a precious cultural treasure created by humans and holds an important place in modern life. The book is divided into chapters such as: French Cuisine—Soups, Potato Puree Soup, White Mushroom Puree Soup, Chicken Puree Soup with Herbs, Onion Soup, etc. It primarily focuses on illustrated instructions for making head blood and soups.