Pure Western cuisine

Author: Dong Huimin et al
Publisher:
Publish Date: 2000-01-01
Features: This book introduces the original and auxiliary material formulas and specific operation points and methods for more than 3,500 Western dishes. The content includes meat dishes, poultry and egg dishes, seafood dishes, vegetarian dishes, cold dishes and puddings, staple foods, soups and stews, etc. It is easy to understand and highly practical.